Sasaki Tetsuya 笹木哲也

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Tetsuya Sasaki 笹木哲也

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Researcher Number	00504846
Other IDs
Affiliation (Current)	2025: 石川県工業試験場, 化学食品部, 研究主幹
Affiliation (based on the past Project Information) *help	2022 – 2024: 石川県工業試験場, 化学食品部, 研究主幹 2018 – 2021: 石川県工業試験場, 化学食品部, 専門研究員
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Basic Section 38050:Food sciences-related Except Principal Investigator Basic Section 38050:Food sciences-related
Keywords	Principal Investigator 香気成分 / 清酒 / 伝統工芸酒器 / ガスクロマトグラフ質量分析 / 生もと / target profiling / GC-Olfactometry / 乳酸発酵 / 伝統技術 / 極性香気成分 … More / SA-SBSE / GC-MS / 機能性 / 官能評価 / GC/MS / メラノイジン / メイラード反応 / ほうじ茶 … More Except Principal Investigator 除去技術 / 水銀 / 重金属 / タンニン酸 / キレート樹脂 / 除去 / 資化性 / 好塩性乳酸菌 / 好塩性微生物 / 除去方法 / 危害成分 / ヒスタミン / ヒ素 / 魚醤油 Less

Development of Off-flavor Removal Technology for Sake, Learning from Traditional Craft Sake WarePrincipal Investigator
- Principal Investigator
  
  笹木哲也
- Project Period (FY)
  2024 – 2026
- 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
  Industrial Research Institute of Ishikawa
Characterization of aroma compounds of Kimoto-brewed sake produced by traditional brewing technique using natural lactic acid fermentationPrincipal Investigator
- Principal Investigator
  
  Sasaki Tetsuya
- Project Period (FY)
  2021 – 2023
- 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
  Industrial Research Institute of Ishikawa
Study on removal of harmful substances from fish sauce
- Principal Investigator
  
  ENOMNOTO TOSHIKI
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Ishikawa Prefectural University
Roasted tea functions created by maillard reactionPrincipal Investigator
- Principal Investigator
  
  Tetsuya Sasaki
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Industrial Research Institute of Ishikawa

All 2024 2023 2021 2020 2019 2018

All Journal Article Presentation Patent

[Journal Article] Solvent-assisted stir bar sorptive extraction and gas chromatography?mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake2023
- Author(s)
  Sasaki Tetsuya、Ochiai Nobuo、Yamazaki Yuya、Sasamoto Kikuo
- Journal Title
  
  Food Chemistry
  
  Volume: 405 Pages: 134640-134640
- DOI
  10.1016/j.foodchem.2022.134640
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21K13510
[Journal Article] Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages2020
- Author(s)
  Ochiai Nobuo、Sasamoto Kikuo、Sasaki Tetsuya、David Frank、Sandra Pat
- Journal Title
  
  Journal of Chromatography A
  
  Volume: 1628 Pages: 461475-461475
- DOI
  10.1016/j.chroma.2020.461475
- Peer Reviewed / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K14430
[Journal Article] 加賀棒茶の香り2020
- Author(s)
  笹木哲也
- Journal Title
  
  香料
  
  Volume: 287 Pages: 57-64
- NAID
  40022366902
- Data Source
  KAKENHI-PROJECT-18K14430
[Journal Article] The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea2020
- Author(s)
  Sasaki Tetsuya、Yuikawa Natsuko、Tanihiro Nana、Michihata Toshihide、Enomoto Toshiki
- Journal Title
  
  FSTR
  
  Volume: 26 Issue: 5 Pages: 643-654
- DOI
  10.3136/fstr.26.643
- NAID
  130007927841
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K14430
[Journal Article] Metabolomics Profiling of Roasted Stem Tea Using Gas Chromatography-Mass Spectrometry and a Sensory Test2018
- Author(s)
  Sasaki Tetsuya、Tanase Yuuki、Yonezawa Toshihiko、Michihata Toshihide、Kawamura-Konishi Yasuko
- Journal Title
  
  FSTR
  
  Volume: 24 Issue: 6 Pages: 1059-1067
- DOI
  10.3136/fstr.24.1059
- NAID
  130007580112
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K14430
[Patent] 食品中のヒスタミンの除去方法2021
- Inventor(s)
  榎本俊樹、小栁　喬、道畠俊英、笹木哲也
- Industrial Property Rights Holder
  榎本俊樹、小栁　喬、道畠俊英、笹木哲也
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2021-052719
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-18K05491
[Presentation] 石川の地酒のデータサイエンス2024
- Author(s)
  笹木哲也
- Organizer
  東京農業大学総合研究所研究会食・農データサイエンス部会第3回公開シンポジウム
- Invited
- Data Source
  KAKENHI-PROJECT-21K13510
[Presentation] 石川の地域に根ざした嗜好飲料の香気成分 ―加賀棒茶と山廃仕込み清酒―2023
- Author(s)
  笹木哲也
- Organizer
  第37回日本香辛料研究会学術講演会
- Invited
- Data Source
  KAKENHI-PROJECT-21K13510
[Presentation] ほうじ茶に特異的に含まれる成分の機能解析2020
- Author(s)
  山田康枝，沖田裕司，西居和哉，矢吹智，笹木哲也
- Organizer
  日本農芸化学会2020年度大会
- Data Source
  KAKENHI-PROJECT-18K14430
[Presentation] ほうじ茶に特徴的な成分のGABAA受容体および神経芽細胞腫細胞株SK-N-SHへの効果2020
- Author(s)
  山田康枝，沖田裕司，矢吹智，西居和哉，北村悠仁，笹木哲也
- Organizer
  第９３回日本生化学会大会
- Data Source
  KAKENHI-PROJECT-18K14430
[Presentation] ほうじ茶の官能評価特性と香味成分の評価～新規香気吸着法SA-SBSE を活用して～2019
- Author(s)
  笹木哲也，安藤史織，落合伸夫，宮澤利男，笹本喜久男
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-18K14430
[Presentation] Study of metabolism for polyphenols using LC/MS/MS and metabolomics of Japanese green tea “Kaga Boucha" using GC/MS2019
- Author(s)
  Seiya Tanaka, Takaaki Ishibashi, Tetsuya Sasaki
- Organizer
  The 7th International Conference on Food Factors
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-18K14430
[Presentation] 焙煎度の異なるほうじ茶のメタボローム解析2018
- Author(s)
  笹木哲也、樫田美奈、安藤史織、宮澤利男、小西康子
- Organizer
  第12回メタボロームシンポジウム
- Data Source
  KAKENHI-PROJECT-18K14430

1. ENOMNOTO TOSHIKI (70203643)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 道畠俊英 (10504855)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 小柳喬 (20535041)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 山崎裕也 (80747907)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Sasaki Tetsuya 笹木 哲也

Tetsuya Sasaki 笹木 哲也

Research Projects

Research Products

Co-Researchers

Development of Off-flavor Removal Technology for Sake, Learning from Traditional Craft Sake WarePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Characterization of aroma compounds of Kimoto-brewed sake produced by traditional brewing technique using natural lactic acid fermentationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Study on removal of harmful substances from fish sauce

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Roasted tea functions created by maillard reactionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Solvent-assisted stir bar sorptive extraction and gas chromatography?mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages2020

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 加賀棒茶の香り2020

Author(s)

Journal Title

NAID

Data Source

[Journal Article] The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea2020

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Metabolomics Profiling of Roasted Stem Tea Using Gas Chromatography-Mass Spectrometry and a Sensory Test2018

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Patent] 食品中のヒスタミンの除去方法2021

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Industrial Property Number

Filing Date

Data Source

[Presentation] 石川の地酒のデータサイエンス2024

Author(s)

Organizer

Data Source

[Presentation] 石川の地域に根ざした嗜好飲料の香気成分 ―加賀棒茶と山廃仕込み清酒―2023

Author(s)

Organizer

Data Source

[Presentation] ほうじ茶に特異的に含まれる成分の機能解析2020

Author(s)

Organizer

Data Source

[Presentation] ほうじ茶に特徴的な成分のGABAA受容体および神経芽細胞腫細胞株SK-N-SHへの効果2020

Sasaki Tetsuya 笹木哲也

Tetsuya Sasaki 笹木哲也