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

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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)

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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>

  • 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   90 ( 10 ) e70587   2025.10 [ Peer Review Accepted ]

    Type of publication: Research paper (scientific journal)

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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)

  • 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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      DOI Open Access

  • 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)

    　View Summary

    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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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 】

  • 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 】

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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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