TAKARA Kensaku

写真a

Title

Professor

Researcher Number(JSPS Kakenhi)

00305187

Mail Address

E-mail address

4 4 3
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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

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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
    -
    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 】

  • Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori

    Takara Kensaku, Soga Azusa, Irei Kotomi, Toguchi Shunpei, Asikin Yonathan, Wada Koji

    Food Science and Technology Research ( 公益社団法人 日本食品科学工学会 )  31 ( 3 ) 223 - 232   2025 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

    　View Summary

    <p>Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a volatile aroma compound with various desirable odors, including sweet, honey-like, and caramel-like. In this study, sotolon was quantified in 44 commercial awamori, an Okinawan rice-based distilled alcoholic beverage. Sotolon was detected at concentrations up to 20.5 µg ⁄ L, and awamori stored in earthenware jars had a significantly higher sotolon content than that in non-earthenware jars (p < 0.0001). Additionally, sotolon precursors (diacetyl, acetoin, acetaldehyde, and 2-oxobutyric acid) were present at concentrations of 0.13–1.48, 0.24–4.70, 77.50–332.50, and 0.16–0.96 mg ⁄ L, respectively, and showed no notable differences between storage vessels or periods. Moreover, Al and Cu were considerably higher in earthenware-jar-stored awamori, whereas Al, Cu, Fe, and Mn were markedly higher in aged awamori. These results suggest the possibility of mineral elution catalyzing the oxidation of sotolon precursors in earthenware jars and provide a foundation for further research on the mechanism of sotolon generation in awamori.</p>

  • Characterization of Essential Oil Composition, Polymethoxyflavones, Total Carotenoids, and Sensory Properties of Japanese and Taiwanese Hirami Lemon (Citrus depressa Hayata).

    Shimomura M, Tamura Y, Asikin Y, Oe M, Yamamoto M, Mitsube F, Lin SY, Arakaki M, Ayustaningwarno F, Takara K, Wada K

    Journal of oleo science   75 ( 4 ) 465 - 476   2026 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

  • Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography-Mass Spectrometry and Multivariate Analysis.

    Ayu AM, Katherinatama A, Asikin Y, Oe M, Takara K, Anjani G, Afifah DN, Rustanti N, Ayustaningwarno F

    Journal of food science ( Journal of Food Science )  90 ( 10 ) e70587   2025.10 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    ABSTRACT The incorporation of citrus‐based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualities. In this study, the aroma profiles of sesame, palm, and coconut oils flavored with three tropical citrus species, Kaffir lime (Citrus hystrix), Key lime (Citrus aurantifolia), and Nasnaran (Citrus amblycarpa), were investigated. Citrus‐flavored vegetable oils were prepared by blending various concentrations of fresh citrus slices (60%, 100%, and 140% w/v) with oils. Volatile organic compounds of the citrus‐flavored oils were analyzed using headspace gas chromatography–mass spectrometry. Monoterpene hydrocarbons, particularly limonene, β‐pinene, and β‐thujene, dominated the profiles (95.91%–99.88%), with Kaffir lime and Nasnaran contributing richer and more complex aroma profiles compared to Key lime. Coconut oil yielded the highest proportion of monoterpene hydrocarbons (ca. 99%), with minimal levels of other volatiles, which may be related to its medium‐chain saturated fatty acid content. In contrast, the other oils displayed greater chemical diversity, including esters, ketones, and pyrazines. Multivariate evaluations, such as hierarchical clustering and principal component analysis, demonstrated that the citrus type was the primary driver of volatile differentiation, surpassing the oil matrix and citrus concentration effects. Additionally, partial least squares–discriminant analysis highlighted ocimenes as key volatile markers responsible for volatile discrimination across oil types (VIP = 1.57–2.17). These findings underscore the importance of selecting appropriate citrus varieties and concentrations to differentiate volatile profiles of citrus‐flavored vegetable oils, provide novel insights into potent aroma–matrix interactions, and support the development of customized, naturally flavored oils for culinary and functional applications. Practical Applications Edible oils, such as sesame, palm, and coconut, can be utilized to extract volatile organic compounds from citrus fruits, resulting in citrus‐flavored vegetable oils with distinctive aroma profiles. The outcomes of this research can benefit both food producers and consumers looking for flavor‐enhanced, locally sourced vegetable oils.

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  • The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.

    Asikin Y, Nakaza Y, Oe M, Arakaki E, Maeda G, Kaneda H, Takara K, Wada K

    Foods (Basel, Switzerland) ( Foods )  14 ( 9 )   2025.04 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

    　View Summary

    Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blending (10%:90%, 50%:50%, 75%:25%, and 90%:10%) on color traits, non-volatile and volatile compounds, retronasal aroma release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson's negative correlations between the ICUMSA value and both color space indices (r = -0.9554 and r = -0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (p < 0.05). As the raw sugar proportion increased from 10 to 90%, the concentrations of total volatile compounds and Maillard reaction products (MRPs), such as pyrazines, furans, and furanones, also decreased significantly from 62.58 to 22.73 µg/100 g and 34.75 to 6.80 µg/100 g, respectively. Reduced intensities of ion masses of in-mouth and in-nose retronasal odors from volatile MRPs, as well as roasted aroma and richness properties, were observed in processed brown sugars with greater raw sugar content. Taken together, a higher proportion of raw sugar in processed brown sugar manufacturing enhances brightness while reducing acidity and aftertaste; however, increased NCS content results in darker products with greater roasted aroma and richness, affecting flavor quality.

  • Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins

    Katherinatama, A; Asikin, Y; Amano, R; Hajar-Azhari, S; Yudianto, D; Widyahapsari, DAN; Widarta, IWR; Takara, K; Wada, K

    CHEMOSENSORS ( Chemosensors )  13 ( 5 )   2025.04 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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Books 【 display / non-display 】

  • Functional Food Consultant / Food Safety Consultant Text

    ( Part: Multiple Authorship )

    2025.03

  • 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 】

  • Food components, volatile organic compounds, policosanols, and antioxidant properties of Indonesian palm sugar made from Arenga pinnata sap

    Aldia Katherinatama, Kensaku Takara, Koji Wada, Yonathan Asikin

    日本農芸化学会2025年度大会  (札幌コンベンションセンター)  2025.03  -  2025.03 

  • 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 

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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 】

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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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