Sugawara Etsuko 菅原悦子

… Alternative Names

SUGAWARA Etsuko 菅原悦子

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Researcher Number	70122918
Other IDs
External Links
Affiliation (Current)	2022: 岩手大学, 学長・副学長等, 理事
Affiliation (based on the past Project Information) *help	2015 – 2016: 岩手大学, 学長・副学長等, 理事 2013 – 2014: 岩手大学, 教育学部, 教授 2005 – 2011: 岩手大学, 教育学部, 教授 2000 – 2001: 岩手大学, 教育学部, 教授 1997 – 1998: 岩手大学, 教育学部, 助教授 1993: IWATE UNIV.FACULTY OF EDUCATION, ASSISTANT PROFESSOR, 教育学部, 助教授 1992: 岩手大学, 教育学部, 講師
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits / Eating habits / 食生活 Except Principal Investigator Horticulture/Landscape architecture / Resource conservation science
Keywords	Principal Investigator 香気成分 / 酵母 / みそ / HEMF(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) / AROMA COMPONENTS / YEASTS / HEMF(4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone) / MISO (SOYBEANS PAST) / FLAVOR DILUTION FACTOR / 醤油 … More / 加熱香気 / 揮発性含硫化合物 / 魚醤 / 麹 / 香気改善 / アワビの肝 / 発酵 / SPME / 醤油麹 / 風味改善 / 大豆醤油 / アワビ / Methionol / みそfuranone) / HEMF(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)- / HEMF (4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone) / METHIONOL / ヘッドスペース / 加熱 / HEAD-SPACE VOLATAILE / HEMF(4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone / HEMF(2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone) / MISO(SOYBEAN PAST) / HEMF(4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) … More Except Principal Investigator イワテヤマナシ / 遺伝資源 / 香り / 梨 / 在来品種 / 有機酸 / 糖 / 加工特性 / サネナシ / ナツナシ / 還元糖 / 評価と利用 / エステル / 保全保護 / 遺伝的多様性 / 系統保存 / 系統関係 / ジーンバンク / 保全事業、保護 / 系統解析 / 分子マーカー / 芳香性物質 / 保護、保全 / Pear / Genetic Resources / Conservation / Iwateyamanashi / SSR / Exploration / Genetic diversity / DNA marker Less

Development of fish sauce using the unutilized fish resources in Sanriku areaPrincipal Investigator
- Principal Investigator
  
  SUGAWARA Etsuko
- Project Period (FY)
  2013 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Iwate University
Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)Principal Investigator
- Principal Investigator
  
  SUGAWARA Etsuko
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Iwate University
Evaluation and utilities of pear genetic resources collected from Tohoku region, Japan
- Principal Investigator
  
  KATAYAMA Hironori
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Horticulture/Landscape architecture
- Research Institution
  Kobe University
Conservation and utilities of Iwateyamanashi endemic in Tohoku region, Japan
- Principal Investigator
  
  KATAYAMA Hironori
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Resource conservation science
- Research Institution
  Kobe University
FORMATION BY YEAST OF AROMA COMPONENTS SPECIFIC TO MISO AND EFFECT OF AROMA COMPONENTS ON THE CHANGES OF AROMA IN MISO SOUP BY HEATINGPrincipal Investigator
- Principal Investigator
  
  SUGAWARA Etsuko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  IWATE UNIVERSITY
CHANGES OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY HEATING AND FORMATION OF THESE COMPONENTS BY YEASTS.Principal Investigator
- Principal Investigator
  
  SUGAWARA Etsuko
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  IWATE UNIVERSITY
FORMATION OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY YEASTS AND THERMAL DEGRADATION OF THESE COMPONENTSPrincipal Investigator
- Principal Investigator
  
  SUGAWARA Etsuko
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  IWATE UNIVERSITY

All 2016 2014 2012 2011 2010 2009 2008 2007 Other

All Journal Article Presentation Book

[Book] Fermented Soybean Pastes Miso and Syoyu with to Refernce to Aroma (Fermented Foods and Beverages of the World)2010
- Author(s)
  E. Sugawara (J. P. Tamang & K. Kailasapathy eds.)
- Publisher
  CRC Press, Taylor & Francis Group, New York
- Data Source
  KAKENHI-PROJECT-21500751
[Journal Article] Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce2014
- Author(s)
  Qi Meng, Makoto Hatakeyama & Etsuko Sugawara
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 78 Pages: 109-114
- DOI
  10.1080/09168451.2014.877820
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350090
[Journal Article] 生醤油の香気成分と調理加熱による変化2014
- Author(s)
  孟き、熊丸春奈、今村美穂、中尾隆人、小幡明雄、菅原悦子
- Journal Title
  
  日本調理科学会誌
  
  Volume: 47 Pages: 214-220
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-25350090
[Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soy sauce2012
- Author(s)
  Qi Meng, Tomoka Kakuda, and Etsuko Sugawara
- Journal Title
  
  Food Science and Technology Research
  
  Volume: vol18(3)
- Data Source
  KAKENHI-PROJECT-21500751
[Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soysauce2012
- Author(s)
  孟〓・角田朋香・菅原悦子
- Journal Title
  
  Food Science and Technology Research
  
  Volume: Vol.18 Pages: 426-429
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500751
[Journal Article] 東北地方より収集したナシ辿伝資源(第2報)香気の多様性評価2008
- Author(s)
  大江美穂, 菅原悦子, 三宅幹雄, 筧重文, 正木健太郎, 片山寛則
- Journal Title
  
  園芸学研究第7巻別2
  
  Pages: 443-443
- Data Source
  KAKENHI-PROJECT-19580031
[Presentation] アワビ肝醤油の香気改善への発酵条件の影響2016
- Author(s)
  孟琦、菅原悦子
- Organizer
  日本家政学会
- Place of Presentation
  金城学院大学　（愛知県名古屋市）
- Year and Date
  2016-05-27
- Data Source
  KAKENHI-PROJECT-25350090
[Presentation] アワビ肝醤油の香気改善への発酵条件の影響2016
- Author(s)
  孟き・菅原悦子
- Organizer
  日本家政学会第６8大会
- Place of Presentation
  名古屋市
- Year and Date
  2016-05-28
- Data Source
  KAKENHI-PROJECT-25350090
[Presentation] アワビの肝を用いた魚醤の香気特性とその加熱による変化2014
- Author(s)
  菅原悦子
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州国際会議場（福岡県北九州市）
- Data Source
  KAKENHI-PROJECT-25350090
[Presentation] 醤油の香気成分Ethyl2-mercaptopropionateの光学異性体の分離と香りの特徴2011
- Author(s)
  孟崎・熊丸陽奈・菅原悦子
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学(仙台)
- Year and Date
  2011-09-11
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 醤油の香気成分Ethyl 2-mercaptopropionateの光学異性体の分離と香りの特徴2011
- Author(s)
  孟〓・熊丸陽奈・菅原悦子
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学
- Year and Date
  2011-09-11
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 醤油醸造中のチオール化合物の変動2010
- Author(s)
  孟崎・角田朋香・畑山誠・菅原悦子
- Organizer
  日本食品科学工学会第57回大会
- Place of Presentation
  東京農業大学(東京都)
- Year and Date
  2010-09-03
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 醤油醸造中のチオール化合物の変動2010
- Author(s)
  孟埼・角田朋香・畑山誠・菅原悦子
- Organizer
  日本食品科学工学会第57回大会
- Place of Presentation
  東京農業大学
- Year and Date
  2010-09-02
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 醤油火入れ香へ貢献する揮発性含硫化合物の同定と定量2009
- Author(s)
  孟崎・角田朋香・畑山誠・富永敬俊・菅原悦子
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名城大学(名古屋)
- Year and Date
  2009-09-11
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 醤油火入れ香へ貢献する揮発性含硫化合物の同定と定量2009
- Author(s)
  孟〓, 角田朋香, 畑山誠, 富永敬俊, 菅原悦子
- Organizer
  日本食品科学工学会
- Place of Presentation
  名城大学(名古屋)
- Year and Date
  2009-09-11
- Data Source
  KAKENHI-PROJECT-21500751
[Presentation] 東北地方より収集したナシ遺伝資源(第2報)香気の多様性評価2008
- Author(s)
  大江美穂・菅原悦子・三宅幹雄・筧重文・正木健太郎・片山寛則
- Organizer
  園芸学研究第7巻別2, p443
- Place of Presentation
  三重大学
- Year and Date
  2008-09-27
- Data Source
  KAKENHI-PROJECT-19580031
[Presentation] 岩手県にて見いだされたナシ在来品種 : 'ナツナシ''サネナシ'の香気寄与成分の解析2007
- Author(s)
  大江美穂・片山寛則・菅原悦子
- Organizer
  園芸学研究第6巻別2, p99
- Place of Presentation
  香川大学
- Year and Date
  2007-09-29
- Data Source
  KAKENHI-PROJECT-19580031
[Presentation] 岩手県にて見いだされたナシ在来品種:'ナツナシ''サネナシ'の香気寄与成分の解析2007
- Author(s)
  大江美穂・片山寛則・菅原悦子
- Organizer
  園芸学研究第6巻別2
- Place of Presentation
  香川大学
- Year and Date
  2007-09-30
- Data Source
  KAKENHI-PROJECT-19580031
[Presentation] 三陸産アワビ肝醤油の香気の改善方法
- Author(s)
  菅原悦子
- Organizer
  日本家政学会第67回大会
- Place of Presentation
  盛岡市（岩手県）
- Year and Date
  2015-05-22 – 2015-05-24
- Data Source
  KAKENHI-PROJECT-25350090

1. KATAYAMA Hironori (50294202)

# of Collaborated Projects: 2 results

# of Collaborated Products: 4 results
2. UEMATSU Chiyomi (30232789)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. IKETANI Hiroyuki (10391468)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. OHATA Motoko (60453510)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Sugawara Etsuko 菅原 悦子

SUGAWARA Etsuko 菅原 悦子

Research Projects

Research Products

Co-Researchers

Development of fish sauce using the unutilized fish resources in Sanriku areaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Evaluation and utilities of pear genetic resources collected from Tohoku region, Japan

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Conservation and utilities of Iwateyamanashi endemic in Tohoku region, Japan

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

FORMATION BY YEAST OF AROMA COMPONENTS SPECIFIC TO MISO AND EFFECT OF AROMA COMPONENTS ON THE CHANGES OF AROMA IN MISO SOUP BY HEATINGPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

CHANGES OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY HEATING AND FORMATION OF THESE COMPONENTS BY YEASTS.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

FORMATION OF THE CHARACTERISTIC AROMA COMPONENTS OF MISO BY YEASTS AND THERMAL DEGRADATION OF THESE COMPONENTSPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Fermented Soybean Pastes Miso and Syoyu with to Refernce to Aroma (Fermented Foods and Beverages of the World)2010

Author(s)

Publisher

Data Source

[Journal Article] Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce2014

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 生醤油の香気成分と調理加熱による変化2014

Author(s)

Journal Title

Data Source

[Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soy sauce2012

Author(s)

Journal Title

Data Source

[Journal Article] Quantification and Odor Contribution of Volatile Thiols in Japanese Soysauce2012

Author(s)

Journal Title

Data Source

[Journal Article] 東北地方より収集したナシ辿伝資源(第2報)香気の多様性評価2008

Author(s)

Journal Title

Data Source

[Presentation] アワビ肝醤油の香気改善への発酵条件の影響2016

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] アワビ肝醤油の香気改善への発酵条件の影響2016

Author(s)

Sugawara Etsuko 菅原悦子

SUGAWARA Etsuko 菅原悦子