TAKARA Kensaku

写真a

Title

Professor

Researcher Number(JSPS Kakenhi)

00305187

Mail Address

E-mail address

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Current Affiliation Organization 【 display / non-display 】

  • Concurrently   University of the Ryukyus   The United Graduate School of Agricultural Sciences, Kagoshima University   Biological Science and Technology   Professor  

  • Concurrently   University of the Ryukyus   Graduate School of Agriculture   Subtropical Agriculture   Professor  

  • Duty   University of the Ryukyus   Faculty of Agriculture   Bioscience and Biotechnology   Professor  

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University 【 display / non-display 】

  • 　
    -
    1993.03

    University of the Ryukyus   Faculty of Agriculture   Graduated

  • 　
    -
    1993.03

    University of the Ryukyus   Faculty of Agriculture   Graduated

  • 　
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    1995.03

    University of the Ryukyus   Graduate School, Division of Agriculture   Graduated

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Graduate School 【 display / non-display 】

  • 　
    -
    1995.03

    University of the Ryukyus  Graduate School, Division of Agriculture  Master's Course  Completed

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Academic degree 【 display / non-display 】

  • Kagoshima University -  Doctor of Agriculture

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External Career 【 display / non-display 】

  • 2018.12
    　
    　

    University of the Ryukyus, Faculty of Agriculture, Department of Subtropical Biochemistry and Biotechnology, Food Science and Nutrition, Professor  

  • 2009.04
    -
    2018.11

    University of the Ryukyus, Faculty of Agriculture, Department of Subtropical Biochemistry and Biotechnology, Food Science and Nutrition, Associate Professor  

  • 2007.04
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    2009.03

    University of the Ryukyus, Faculty of Agriculture, Bioscience and Biotechnology, Applied Biochemistry, Associate Professor  

  • 1998.05
    -
    2007.03

    University of the Ryukyus, Faculty of Agriculture, Bioscience and Biotechnology, Applied Biochemistry, Research Assistants  

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Affiliated academic organizations 【 display / non-display 】

  • 1995.04
    -
    Now
     

    Japanese Society for Food Science and Technology 

  • 1999.04
    -
    Now
     

    Japan Society for Bioscience, Biotechnokongy, and Agrochemis 

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Research Interests 【 display / non-display 】

  • 食品機能,食品分析,天然物化学,廃棄物利用,食品化学

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Research Areas 【 display / non-display 】

  • Life Science / Food sciences

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Published Papers 【 display / non-display 】

  • Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography-Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

    Asikin, Y; Kawahara, M; Kochi, S; Maekawa, R; Omine, Y; Takeuchi, M; Takara, K; Wada, K

    CHEMOSENSORS ( Chemosensors )  11 ( 10 ) 512 - 512   2023.10 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’, ‘No. 25’, ‘No. 26’, ‘No. 27’, and ‘No. 28’. The total volatiles in the cryopulverized fruit flesh were examined using headspace gas-chromatography–mass-spectrometry-based electronic nose analysis. The total ion masses of the volatiles were visualized using principal component analysis, and three replicates of each line with comparable volatile characteristics were selected. Furthermore, the composition of the volatile components in these replicates was assessed, and the odor activity values (OAVs) were calculated. The breeding lines varied in the quantity and composition of their volatile compounds, which were predominantly esters, ketones, terpenes, and alcohols. The ‘No. 22’ fruit contained a greater content of volatiles than the other lines. Moreover, 14 volatiles with OAV > 1 were accounted as aroma-active compounds, and their variations were distinguished as follows: the highest OAV (786.96) was recorded for methyl 2-methylbutanoate of the ‘No. 26’ line; 2,5-dimethyl-4-methoxy-3(2H)-furanone was superior in the ‘No. 26’ and ‘No. 27’ lines; and δ-decalactone was only present in the ‘No. 22’ and ‘No. 27’ fruits, suggesting different potent practical uses for these new breeding lines.

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  • Multivariate Profiling of Metabolites and Volatile Organic Compounds in Citrus depressa Hayata Fruits from Kagoshima, Okinawa, and Taiwan.

    Asikin Y, Tamura Y, Aono Y, Kusano M, Shiba H, Yamamoto M, Mitsube F, Lin SY, Takara K, Wada K

    Foods (Basel, Switzerland) ( Foods )  12 ( 15 )   2023.08 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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  • Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

    Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada

    Applied Sciences ( MDPI AG )  13 ( 11 ) 6402 - 6402   2023.05 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality.

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  • Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.

    Ayustaningwarno F, Asikin Y, Amano R, Vu NT, Hajar-Azhari S, Anjani G, Takara K, Wada K

    Foods (Basel, Switzerland) ( Foods )  12 ( 7 ) 1406 - 1406   2023.03 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.

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  • Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (<i>Ananas comosus</i>)

    Asikin Yonathan, Shimoda Kazuki, Takeuchi Makoto, Maekawa Ryota, Kamiyoshihara Yusuke, Takara Kensaku, Wada Koji

    APPLIED SCIENCES-BASEL ( Applied Sciences (Switzerland) )  12 ( 19 ) 9522 - 9522   2022.10 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three Okinawan pineapple cultivars (‘N67-10’, ‘Yugafu’, and ‘Yonekura’). The free volatile components of squashed pineapple juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). The glycosides were collected through solid-phase extraction, hydrolyzed by β-glucosidase, and the released volatile compounds were measured. The sugar moieties of the glycosides were confirmed using GC-MS, and their glycoside constituents were analyzed using liquid chromatography (LC)-MS. Okinawan pineapple varied in its content and composition of free volatile components, which were predominantly comprised of esters, followed by alcohols, terpenes, and ketones. Eight hydroxyl-group compounds, including chavicol, eugenol, geraniol, phenylethyl alcohol, benzyl alcohol, 2-ethyl-1-hexanol, 1-hexanol, and 3-methyl-2-butenol, were released from their glycosylated forms via enzymatic hydrolysis, wherein the amounts of most of them were greater in ‘Yonekura’ than in the other cultivars. Moreover, two glycosides, chavicol-O-β-D-glucopyranoside and eugenol-O-β-D-glucopyranoside, were identified in all the cultivars, wherein the aglycones of both glycosides could be potential odor sources of the medicinal-herbal aromas. These results provide important information regarding both volatile-aroma qualities and bounded-aroma resources in Okinawan pineapple for fresh consumption and agroindustrial processing.

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Books 【 display / non-display 】

  • A Guidebook for Sugarcane in Japan

    K. Takara, D. Matusi, K. Wada ( Part: Multiple Authorship )

    その他の出版機関  2005.03

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Other Papers 【 display / non-display 】

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Presentations 【 display / non-display 】

  • Profiling of carotenoids, metabolites, and volatile aroma compounds in Shiikuwasha (Citrus depressa) and Calamansi (C. microcarpa)

    Yonatahn Asikin, 大江萌那, 光部史将, 関山恭代, 高良健作, 和田浩二

    日本食品科学工学会第70回記念大会  (京都女子大学)  2023.08  -  2023.08 

  • Evaluation of free and glycosidically bound aroma compounds in Okinawan pineapple (Ananas comosus)

    Yonathan Asikin, Kazuki Shimoda, Makoto Takeuchi, Yuta Omine, Ryota Maekawa, Kensaku Takara, Koji Wada

    Food Innovation Asia Conference 2021 - Virtual Conference  2021.06  -  2021.06 

  • へちまのGABA含量と部位，受粉後日数，加熱条件の関係

    前田剛希，花ヶ崎敬資，広瀬直人，恩田聡，棚原尚哉，玉城盛俊，高良健作，和田浩二

    日本食品保蔵科学会第68回大会  (中村学園大学)  2019.06  -  2019.06 

  • Isolation and identification of antifungal compounds from turmeric (Curcuma spp.) and their activities on Fusarium solani sensu lato

    Jesmin Akter, Amzad Hossain, Ayako Sano, Kensaku Takara

    Proceedings of 3rd Global Food Security, Food Safety & Sustainability Conference  (New York, USA)  2018.05  -  2018.05 

  • Isolation and identification of antifungal compounds from turmeric (Curcuma spp.) and their activities on Fusarium solani sensu lato

    Jesmin Akter, Amzad Hossain, Ayako Sano, Kensaku Takara

    Proceedings of 3rd Global Food Security, Food Safety & Sustainability Conference  (New York, USA)  2018.05  -  2018.05 

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Industrial Property 【 display / non-display 】

  • no_title

    Industrial Property No no_data  (1900.01.01)

    Unexpectedly No no_data  (1900.01.01)

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Social Activity 【 display / non-display 】

  • 2019.06
    　
    　

  • 2018.05
    　
    　

  • 2017.08
    　
    　

  • 2017.05
    　
    　

  • 2016.05
    　
    　

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Media Coverage 【 display / non-display 】

  • 沖縄県食品の安全安心講習会

    沖縄県保健医療部衛生薬務課  沖縄県立博物館・美術館　博物館講座室  2019.8

  • 沖縄県食品の安全安心講習会

    沖縄県保健医療部衛生薬務課  沖縄県立博物館・美術館 博物館講座室  2019.8

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