Watanabe Genya 渡邊源哉

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WATANABE Genya 渡邊源哉

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Researcher Number	00782179
Other IDs	https://orcid.org/0000-0001-8444-6525
Affiliation (Current)	2024: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 主任研究員
Affiliation (based on the past Project Information) *help	2022 – 2024: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 主任研究員 2018 – 2021: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, 研究員
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator 油脂 / 官能評価 / 食肉 / 消費者調査 / 三点識別 / 閾値 / うま味 / こく / アンケート / 弁別閾 … More / ペプチド / 言葉出し / 弁別閾値 / アンケート調査 / 消費者 / 複雑さ / TDS法 / コク … More Except Principal Investigator 評価 / 味 / 食肉 / 成分 / 匂い / 品質評価 / うま味 / グルタミン酸 / 弁別閾 / 呈味成分 Less

Investigation of taste and odor characteristics of meat using combination of multiple components
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2024 – 2028
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
What is a "koku of meat?" ~An attempt to define koku of meat based on the consumer's perception~Principal Investigator
- Principal Investigator
  
  渡邊源哉
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
What is "koku of meat"? - Clarification of the "koku perceived by consumers" and the "sensory characteristics that make up koku perception"Principal Investigator
- Principal Investigator
  
  WATANABE Genya
- Project Period (FY)
  2018 – 2021
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization

All 2023 2022 2021 2019

All Journal Article Presentation Patent

[Journal Article] A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method2023
- Author(s)
  Watanabe Genya、Ishida Shota、Komai Shutaro、Motoyama Michiyo、Duconseille Anne、Nakajima Ikuyo、Tajima Atsushi、Sasaki Keisuke
- Journal Title
  
  Food Quality and Preference
  
  Volume: 112 Pages: 105005-105005
- DOI
  10.1016/j.foodqual.2023.105005
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22K13608
[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022
- Author(s)
  Sasaki Keisuke、Motoyama Michiyo、Watanabe Genya、Nakajima Ikuyo
- Journal Title
  
  Meat Science
  
  Volume: 192 Pages: 108879-108879
- DOI
  10.1016/j.meatsci.2022.108879
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02144
[Journal Article] Estimation of discrimination threshold for emulsified chicken oil in chicken broth2022
- Author(s)
  Watanabe Genya、Ishida Shota、Motoyama Michiyo、Duconseille Anne、Takita Keigo、Nakajima Ikuyo、Tajima Atsushi、Sasaki Keisuke
- Journal Title
  
  Animal Science Journal
  
  Volume: 93 Issue: 1
- DOI
  10.1111/asj.13695
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K13029
[Journal Article] 一般消費者および調理従事者を対象としたアンケートによる肉料理の「こく」の認識に関係する味覚表現用語の推定2021
- Author(s)
  渡邊源哉、本山三知代、中島郁世、佐々木啓介
- Journal Title
  
  日本畜産学会報
  
  Volume: －
- NAID
  130008063828
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K13029
[Patent] 食品評価指標算出装置および食品評価指標算出プログラム2023
- Inventor(s)
  渡邊源哉、佐々木啓介、中島郁世、石田翔太、本山三知代
- Industrial Property Rights Holder
  国立研究開発法人農業・食品産業技術総合研究機構
- Industrial Property Rights Type
  特許
- Filing Date
  2023
- Data Source
  KAKENHI-PROJECT-22K13608
[Presentation] 豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定2023
- Author(s)
  石田翔太・櫻井宏樹・赤田花林・小松雅也・渡邊源哉・篠田咲紀・本山三知代・中島郁世・宮口右二・脇屋裕一郎・浅野敦之・佐々木啓介
- Organizer
  日本畜産学会第131回大会
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] 熟成により増加する遊離アミノ酸は食肉の味に影響するか2023
- Author(s)
  石田翔太, 駒井周太朗, 渡邊源哉, 瀧田渓吾, 赤田花林, 本山三知代, 中島郁世, 田島淳史, 佐々木啓介
- Organizer
  第64回日本食肉科学会大会（優秀発表賞受賞）
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] 訓練されていないパネルによる鶏肉エキスにおけるグルタミン酸の弁別閾値の解析2023
- Author(s)
  渡邊源哉、石田翔太、赤田花林、小松雅也、篠田咲紀、櫻井宏樹、本山三知代、中島郁世、宮口右二、浅野敦之、佐々木啓介
- Organizer
  日本畜産学会第131回大会
- Data Source
  KAKENHI-PROJECT-22K13608
[Presentation] The effect of free amino acids supplementation on the taste of beef extract2022
- Author(s)
  Shota Ishida, Shutaro Komai, Genya Watanabe, Keigo Takita, Karin Akada, Michiyo Motoyama, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki
- Organizer
  第68回国際食肉科学技術会議
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] Analysis of sensory characteristics of chicken broths with different chicken oil content using the check-all-that-apply (CATA) questions2022
- Author(s)
  Genya Watanabe, Shota Ishida, Shutaro Komai, Michiyo Motoyama, Anne Duconseille, Ikuyo Nakajima, Atsushi Tajima
- Organizer
  68th International Congress of Meat Science and Technology
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-22K13608
[Presentation] 肉料理の「こく」の認識に関係する味覚表現用語の消費者アンケートによる推定2021
- Author(s)
  渡邊源哉、石田翔太、本山三知代、中島郁世、佐々木啓介
- Organizer
  日本畜産学会第128回大会
- Data Source
  KAKENHI-PROJECT-18K13029
[Presentation] Check-all-that-apply（CATA）法を用いた脂肪含量の異なる鶏肉エキスの官能特性の解析2021
- Author(s)
  渡邊源哉・石田翔太・駒井周太朗・デュコンセイユアン・本山三知代・中島郁世・田島淳史・佐々木啓介
- Organizer
  日本畜産学会第129回大会
- Data Source
  KAKENHI-PROJECT-18K13029
[Presentation] Estimation of sensory difference threshold for emulsified fat in chicken broth2021
- Author(s)
  Genya Watanabe, Shota Ishida, Michiyo Motoyama, Keigo Takita, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki
- Organizer
  The 67th International Congress of Meat Science and Technology
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K13029
[Presentation] 食肉の「こく」の意味に類似する味覚表現用語の整理2019
- Author(s)
  渡邊源哉、本山三知代、中島郁世、佐々木啓介
- Organizer
  日本畜産学会　第125回大会
- Data Source
  KAKENHI-PROJECT-18K13029

1. 佐々木啓介 (20343981)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
2. 石田翔太 (00885006)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
3. 本山三知代 (20414683)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
4. 中島郁世 (60355063)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
5. 赤田花林 (30917034)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Watanabe Genya 渡邊 源哉

WATANABE Genya 渡邊 源哉

Research Projects

Research Products

Co-Researchers

Investigation of taste and odor characteristics of meat using combination of multiple components

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

What is a "koku of meat?" ~An attempt to define koku of meat based on the consumer's perception~Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

What is "koku of meat"? - Clarification of the "koku perceived by consumers" and the "sensory characteristics that make up koku perception"Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Estimation of discrimination threshold for emulsified chicken oil in chicken broth2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 一般消費者および調理従事者を対象としたアンケートによる肉料理の「こく」の認識に関係する味覚表現用語の推定2021

Author(s)

Journal Title

NAID

Data Source

[Patent] 食品評価指標算出装置および食品評価指標算出プログラム2023

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Filing Date

Data Source

[Presentation] 豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定2023

Author(s)

Organizer

Data Source

[Presentation] 熟成により増加する遊離アミノ酸は食肉の味に影響するか2023

Author(s)

Organizer

Data Source

[Presentation] 訓練されていないパネルによる鶏肉エキスにおけるグルタミン酸の弁別閾値の解析2023

Author(s)

Organizer

Data Source

[Presentation] The effect of free amino acids supplementation on the taste of beef extract2022

Author(s)

Organizer

Data Source

[Presentation] Analysis of sensory characteristics of chicken broths with different chicken oil content using the check-all-that-apply (CATA) questions2022

Author(s)

Organizer

Data Source

[Presentation] 肉料理の「こく」の認識に関係する味覚表現用語の消費者アンケートによる推定2021

Author(s)

Organizer

Data Source

[Presentation] Check-all-that-apply（CATA）法を用いた脂肪含量の異なる鶏肉エキスの官能特性の解析2021

Watanabe Genya 渡邊源哉

WATANABE Genya 渡邊源哉