著者
櫻井 和俊
出版者
日本食生活学会
雑誌
日本食生活学会誌 (ISSN:13469770)
巻号頁・発行日
vol.21, no.3, pp.179-184, 2010-12-30 (Released:2011-01-24)
参考文献数
12
被引用文献数
2 1

We have been analyzing the aroma of fruits, vegetables, milk products, meat flavors and the odorous components of living flower and natural essential oils. These results are directly applied for the creation of flavors and fragrances.  In this report, we would like to introduce one of our analytical data of natural products, including the scent of rose flower and the volatile components of Citrus Sudachi. We will then introduce the researches about the impact of aromas on our Health and effects on our physiology. We will especially show the relaxing effects, stress reduction and the positive weight loss effects by using aroma.

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香りの分析と香りの効果効能について https://t.co/GHogLcgeEN

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