教員紹介

Assistant Professor

YOKOYAMA Issei

Research Interests

"Analysis of volatile odor components to improve meat palatability"
"Physiological properties of odor compounds generated by the Maillard reaction"
"Evaluation of functional properties of food components using C. elegans model"

Laboratory

Activity Database

Profile

Outline Activities

I have been conducting research on meat palatability and functionality. Specifically, I have focused on “the Maillard reaction,” which is a chemical reaction between amino acids and sugars. This reaction contributes significantly to the color and attractive odor of cooked meat.
I have focused on this crucial chemical reaction, analyzed its volatile odor components and evaluated the physiological effects induced by inhalation. I found that the inhalation of several odor-active components decrease blood pressure, promote appetite, and induce sedation. Currently, I am interested in the relationship between skeletal muscle fiber type and volatile odor component profile. In addition, I am investigating the physiological properties of animal products using various model organisms, including rats, mice, and nematodes.

Message

Meat, which we consume everyday, is one of the most indispensable and valuable animal products. Would you like to work with us to study “Tasty and good for you.” meat and meat products.

Educational Activities

Undergraduate School

Laboratory Exercise in Muscle and Meat Science