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原著論文
Noba, S., Yako, N., Kobayashi, M., Masuda, S., & Watanabe, T. (2017).
Search for compounds contributing to onion-like off-flavor in beer and
investigation of the cause of the flavor. Journal of Bioscience and
Bioengineering, 124(4), 419-424.
Noba, S., Yako, N., Sakai, H., Kobayashi, M., & Watanabe, T. (2018).
Identification of a precursor of 2-mercapto-3-methyl-1-butanol in
beer. Food Chemistry, 255, 282-289.
Noba, S., Kikuchi, K., Yako, N., Irie, T., Kobayashi, M., & Uemura, K.
(2020a). Elucidation of the Formation Mechanism of 2-Mercapto-3Methyl-1-Butanol in Beer. Part I: Identification of the Key Factors
during Fermentation. Journal of the American Society of Brewing
Chemists, in press
Noba, S., Kikuchi, K., Kato, T., Kusunoki, K., Toyota, S., Kobayashi, M.,
Uemura, K., & Nishiyama, M. (2020b). Elucidation of the Formation
Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II:
Identification of the Key Enzymes in Yeast. Journal of the American
Society of Brewing Chemists, in press
138
謝辞
本研究を行い、学位論文としてまとめるにあたり、東京大学 西山真教授には多くの御
指導と御鞭撻を賜りました。深謝の意を表します。
本研究の遂行に格別の御理解と御高配を賜りましたアサヒグループホールディングス株式
会社執行役員 伊藤義訓博士、アサヒビール株式会社神奈川工場品質管理部長 初見
済氏、アサヒクオリティーアンドイノベーションズ株式会社社長 佐見学博士、醸造研究所長
永富康司博士、醸造研究所第一部長 樋口清一氏に深く感謝致します。
本研究の遂行に際して、共同研究者として多大なる御協力を戴きましたアサヒビール株
式会社博多工場品質管理部副部長 小林稔氏、茨城工場生産技術センター 入江拓
氏、製品保証センター次長 舛田晋博士、八子奈々氏、生産一部長 渡邊哲也氏、酒
類技術研究所長 上村和彦氏、アサヒクオリティーアンドイノベーションズ株式会社解析科
学研究所安全技術開発部長 坂井浩晃氏、醸造研究所第二部 加藤拓博士、楠慧三
氏、豊田早紀氏、醸造研究所第一部 菊池かおり氏に心より感謝の意を表します。
また、研究の遂行おいて多くの御支援を頂きましたアサヒビール株式会社研究開発センタ
ー、本店、工場の皆様に厚く御礼を申し上げます。
最後に、論文執筆に多大な理解を示し、絶えず協力してくれた家族に深く感謝します。
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