TAKARA Kensaku

写真a

Title

Professor

Researcher Number(JSPS Kakenhi)

00305187

Mail Address

E-mail address

2 3 2
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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

  • 　
    -
    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
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    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 】

  • 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 )  advpub ( 0 )   2025 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    <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>

  • Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

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

    APPLIED SCIENCES-BASEL ( Applied Sciences (Switzerland) )  14 ( 24 ) 11617 - 11617   2024.12 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p &lt; 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists’ noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS.

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  • Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit.

    Katherinatama A, Asikin Y, Shimoda K, Shimomura M, Mitsube F, Takara K, Wada K

    Foods (Basel, Switzerland) ( Foods )  13 ( 21 )   2024.10 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

  • Genetic Characteristics and Volatile Organic Compounds of Leaves and Fruit Edible Parts of Citrus depressa Hayata from Different Geographic Origins

    Moena Oe, Yonathan Asikin, Misaki Kashima, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara, Koji Wada

    Horticulturae ( MDPI AG )  10 ( 9 ) 939 - 939   2024.09 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Citrus depressa Hayata is a citrus cultivar grown in Japan and Taiwan. To assess the differences in genetic characteristics and volatile organic components (VOCs) in the leaves and edible parts of the fruits of 23 C. depressa accessions from different geographic origins, the tissues were analyzed using cleaved amplified polymorphic sequence markers and gas chromatography-mass spectrometry. A phylogenetic cluster analysis demonstrated that Kagoshima accessions had a close genetic relationship with one another, with Okinawan “Izumi kugani-like” being the most distinct accession. The predominant volatiles in the leaves were γ-terpinene, p-cymene, limonene, and linalool. Multivariate analysis and volcano plots revealed distinct volatiles in the leaves of each cultivation region: piperitone and citronellal (Kagoshima); 5,9,9-trimethyl-spiro[3.5]non-5-en-1-one (Okinawa); and hexanal (Taiwan). Furthermore, the edible parts of Taiwanese fruits contained abundant amounts of monoterpenes, including linalool and 1,8-cineole. In contrast, Kagoshima and Okinawa accessions were rich in aldehydes and esters, respectively. In conclusion, the genetic and volatile profiles of 23 C. depressa accessions of different origins could be distinguished, and multivariate analysis suggested that C. depressa contains diverse VOCs depending on where it is cultivated. These findings demonstrate the exclusivity of C. depressa resources in each region, which could assist farmers and agro-industries in promoting food products derived from C. depressa fruits.

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  • Physicochemical, Carotenoid, Metabolite, and Volatile Organic Compound Profiling of Okinawan Shiikuwasha (Citrus depressa Hayata) and Calamansi (C. microcarpa Bunge)

    Moena Oe, Yonathan Asikin, Fumimasa Mitsube, Yasuyo Sekiyama, Kensaku Takara, Koji Wada

    Applied Sciences ( MDPI AG )  14 ( 15 ) 6746 - 6746   2024.08 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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    Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines (“Izumi kugani”, “Izumi kugani-like”, and “Ogimi kugani”) and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business.

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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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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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