Synopsis of recent research by authors named "Yukari Kazami"
- Yukari Kazami's research primarily focuses on understanding the sensory attributes and physical properties of food products, with a particular emphasis on strawberries and tomatoes, utilizing methods such as sensory evaluation and spectroscopy.
- A significant finding from the studies includes the impact of pectin concentration on the texture and flavor perception of strawberry jam, suggesting that alterations in physical properties can significantly change sensory experiences.
- Kazami's work also explored innovative techniques for estimating sensory qualities in tomatoes through visible and near-infrared spectroscopy combined with metabolomics, demonstrating the potential for rapid and non-destructive analysis in the agriculture and food industry.
