Current Affiliation Organization 【 display / non-display 】

Current Affiliation Organization 【 display / non-display 】

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External Career 【 display / non-display 】

Affiliated academic organizations 【 display / non-display 】

Affiliated academic organizations 【 display / non-display 】

Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Published Papers 【 display / non-display 】

Published Papers 【 display / non-display 】

• Machine learning-based prediction of total phenolic and flavonoid in horticultural products

  Kusumiyati, Yonathan Asikin

  Open Agriculture ( De Gruyter Open Access )  8 ( 1 ) 20220163   2023.01 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

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    DOI

• Free and glycosidically bound volatile compounds of Okinawan pineapple (Ananas comosus)

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

  Applied Sciences ( MDPI )  12 ( 19 ) 9522   2022.09 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

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    DOI

• Stress amelioration and anti-inflammatory potential of Shiikuwasha (Citrus depressa Hayata) essential oil, limonene, and γ-terpinene

  Yonathan Asikin, Kuniyoshi Shimizu, Hironori Iwasaki, Hirosuke Oku, Koji Wada

  Journal of Food and Drug Analysis   30 ( 3 ) 454 - 465   2022.09 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

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    DOI

• Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork

  Yoshio Tamura, Shinji Iwatoh, Kazutoshi Miyaura, Yonathan Asikin, Miyako Kusano

  LWT ( Elsevier )  155   112928 - 112928   2022.02 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

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    DOI

• Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

  Asikin Yonathan, Tanahara Naoya, Maeda Goki, Tsuchida Eito, Hirose Naoto, Oe Moena, Takara Kensaku, Wada Koji

  Food Science and Technology Research ( 公益社団法人 日本食品科学工学会 )  27 ( 6 ) 933 - 938   2021.12 [ Peer Review Accepted ]

  Type of publication: Research paper (scientific journal)

  　View Summary

  <p>Microwave heating results in the generation of odorous compounds in sliced sponge gourd (<i>Luffa cylindrica</i>). Herein, the odorous components of microwave-heated sponge gourd were extracted, and the volatiles were separated by a solvent-assisted flavor evaporation technique. Subsequently, gas chromatography (GC)–olfactometry analysis identified 10 compounds in the aroma extract including unsaturated aliphatic aldehydes (3-hexenal; 2-octenal), alcohols (3-hexen-1-ol; 1-octen-3-ol), and ketones (1-octen-3-one; 1,5-octadien-3-one), which might be responsible for the typical green-grassy and metallic characteristics. Microwave heating could also promote the nonenzymatic browning reaction in the softened gourd to release methional and 2-acetyl-1-pyrroline, which have boiled potato and roasted-peanut odors, respectively. Furthermore, preparative GC–mass spectrometry was used to distinguish two methoxypyrazines (3,5-dimethyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine) responsible for a highly noticeable, unpleasant musty-peanut aroma in heated sponge gourd. Moreover, 3-isopropyl-2-methoxypyrazine might also generate an unlikeable earthy odor, resulting an off-flavor, and thus could be used as one of quality markers in sponge gourd.</p>

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Books 【 display / non-display 】

Books 【 display / non-display 】

• Extraction method influenced physical, aroma, and antioxidant profiles of Shiikuwasha (Citrus depressa Hayata) pulp essential oil (in ISHS Acta Horticulturae 1135)

  Asikin Y, Tomimura A, Yamakawa Y, Maeda G, Hirose N, Oku H, Wada K ( Part: Multiple Authorship ,  61–72 )

  International Society for Horticultural Science  2016.07

Presentations 【 display / non-display 】

Presentations 【 display / non-display 】

• シークワーサーの嗜好性に関連する代謝物および抗ストレス作用

  Yonathan Asikin

  2022年度日本食品科学工学会西日本支部・日本栄養・食糧学会九州・沖縄支部合同大会  (鹿児島大学農学部)  2022.11  -  2022.11 

• Mass spectrometry (MS)-based omics profiling on discriminant flavors of food resources: Japan-ASEAN food research connections

  Yonathan Asikin

  日本食品科学工学会 第64回大会 「Globalization of Food Science and Technology」食品科学工学のグローバル化 国際交流シンポジウム  2017.08  -  2017.08 

• 玄米を用いた泡盛醸造における各種酵素活性と香気成分の解析

  杉江雄貴, 眞榮田麻友美, Yonathan Asikin, 上地敬子, 平良東紀

  第28回日本生物工学会九州支部佐賀大会  (Saga University)  2022.12  -  2022.12 

• カンキツ成分の抽出における食用油の汎用性評価とその抽出油の機能性評価

  内村望空, 山本雅史, Yonathan Asikin, 高良健作, 侯德興, 坂尾こず枝

  2022年度日本食品科学工学会西日本支部・日本栄養・食糧学会九州・沖縄支部合同大会  (Kagoshima University)  2022.11  -  2022.11 

• フードミクス解析による南西諸島・台湾在来柑橘(Citrus depressa)のフレーバー特性と配糖体由来香気成分の分析

  下田一樹, Yonathan Asikin, 青野佑亮, 草野都, 柴博史, 田村祥雄, 山本雅史, 光部史将, 林書妍, 高良健作, 和田浩二

  2022年度日本食品科学工学会西日本支部・日本栄養・食糧学会九州・沖縄支部合同大会  (Kagoshima University)  2022.11  -  2022.11 

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Other Research Activities 【 display / non-display 】

Other Research Activities 【 display / non-display 】

• Journal of Food Technology and Industry (Jurnal Teknologi dan Industri Pangan) (Editorial Board)

  Editing academic journals etc. 

  2013.10

  　

  　

Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• Multi-omics authentication of global and adulterated Japanese non-centrifugal brown sugars

  Grant-in-Aid for Early-Career Scientists

  Project Year: 2019.04  -  2023.04 

  Direct: 3,300,000 (YEN)  Overheads: 990,000 (YEN)  Total: 4,290,000 (YEN)

• Molecular mechanisms on the stress amelioration by tropical and subtropical aroma plant resources

  Grant-in-Aid for JSPS Fellows

  Project Year: 2014.05  -  2016.04 

  Direct: 2,300,000 (YEN)  Total: 2,300,000 (YEN)

Other External funds 【 display / non-display 】

Other External funds 【 display / non-display 】

• Project Name: Research Grant

  Project Year: 2022.04  -   

  Offer Organization: Konno & Restar Foundation

  Total: 1,500,000 (YEN)

• Project Name: Research Encouragement Grant

  Project Year: 2021.04  -   

  Offer Organization: LOTTE Foundation

  Total: 3,000,000 (YEN)

• Project Name: Academic Research Grant

  Project Year: 2021.02  -   

  Offer Organization: Urakami Foundation for Food and Food Culture Promotion

  Total: 3,300,000 (YEN)

Joint Research activities 【 display / non-display 】

Joint Research activities 【 display / non-display 】

• 沖縄県農産物の素材の事業における活用法開発の検討(沖縄県の果実残渣を利用したオイル等の成分把握に関する研究)

  Project Year: 2022.08  -  2023.02 

  Direct: 454,545 (YEN)  Overheads: 45,455 (YEN)  Total: 550,000 (YEN)

• 食品のもつレトロネーザルアロマの解析と評価

  Project Year: 2022.05  -  2024.03 

• 南西諸島・台湾在来柑橘Citrus depressa Hayata果実中カロテノイド由来香気成分と食味成分の複合的解析

  Project Year: 2022.04  -  2023.03 

• 沖縄県農産物の素材の事業における活用法開発の検討

  Project Year: 2021.10  -  2022.03 

• 沖縄産木材の香りを活用した木材商品開発に向けた可能性調査

  Project Year: 2021.08  -  2022.02 

  Direct: 286,000 (YEN) 

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SDGs 【 display / non-display 】

SDGs 【 display / non-display 】