Manufacturing and processing technology
Major Research Findings (Submitted papers)
2023
- Dec. 2023
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Effective hopping with blends containing Sorachi Ace
BRAUWELT International, 41(VI), 376-379. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata
- Nov. 2023
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Interesting Behavior of Geranic Acid during Beer Brewing Process: Why Could Geranic Acid Remain at Higher Level only in the Beer using Sorachi Ace Hops?
J. Agric. Food Chem., 71(47), 18489-18498. / Ayako Sanekata, Atsushi Tanigawa, Kiyoshi Takoi, Youichi Tsuchiya
- Oct. 2023
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Unique characteristics of geranic acid derived from Sorachi Ace hops
BRAUWELT International, 41(V), 298-301. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata
- Aug. 2023
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Hopfengabe mit Sortenmischungen
BRAUWELT, 163(33), 825-828. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata
- Jul. 2023
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Besondere Eigenschaften der Geransäure im im Sorachi Ace hopfen,
BRAUWELT, 163(29), 710-713. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata
2022
- Dec. 2022
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Hypothesis of synergy between Sorachi Ace-derived geranic acid and various flavour compounds contributing to characteristic beer aroma.
BrewingScience, 75(Nov / Dec), 120–132 / Atsushi Tanigawa, Ayako Sanekata, Kiyoshi Takoi, Koji Takazumi, Ichiro Matsumoto, Yasuyuki Nakayama
- Oct. 2022
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The influence of foam membrane strength on head retention
BRAUWELT International, 40(V), 330-332. / Kiyoshi Takoi
- Aug. 2022
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Factors influencing beer head retention
BRAUWELT International, 40(IV), 236-239. / Kiyoshi Takoi
- Aug. 2022
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Schaumstabilität von Bier, Teil 2: Der Einfluss des Schaumhaftvermögens
BRAUWELT, 162(33), 832-834. / Kiyoshi Takoi
- Aug. 2022
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Schaumstabilität von Bier, Teil 1: Faktoren der Schaumhaltbarkeit und Schaumanalyseverfahren
BRAUWELT, 162(32), 794-797. / Kiyoshi Takoi
- Jun. 2022
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Effect of “Late Harvest” of Hops (Humulus lupulus L.) on the Contents of Volatile Thiols in Furano Beauty, Furano Magical, and Cascade Varieties
J. Agric. Food Chem., 70(2), 607-614 / Mitsuhiro Uemoto*, Kiyoshi Takoi, Atsushi Tanigawa, Koji Takazumi, Kensuke Ogushi, Koichiro Koie, and Narushi Suda
2021
- Jan. 2021
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Influence of hop bitter acids and their derivatives on beer foam stability evaluated using customer-oriented Foam Collapse Time (FCT) method
BrewingScience, 74(Nov / Dec), 141–150 / Kiyoshi Takoi
- Apr. 2021
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Do branched chain fatty acids invariably produce off-flavours?
Brauwelt International, 39(II), 74-77 / Kiyoshi Takoi
2020
- Aug. 2020
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On the Fate of Hop-Derived Branched-Chain Fatty Acids in Beers
Brauwelt International, 38(IV), 242-246. / Kiyoshi Takoi -
Verzweigtkettige Fettsäuren: Verursachen sie immer einen Fehlgeschmack?
Brauwelt, 160(30-31), 790-793. / Kiyoshi Takoi
- Jul. 2020
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Was geschieht mit den verzweigtkettigen Fettsäuren in Bier?
Brauwelt, 160(27), 727-731. / Kiyoshi Takoi
- Jun. 2020
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Behavior of hop-derived flavor compounds during beer production and their contribution to the varietal aroma of 'flavor hop'.
Hop Flavor and Aroma (Proceedings of the 2nd International Brewers Symposium) , pp 119–138 / Kiyoshi Takoi
2019
- Dec. 2019
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Behaviour of hop-derived branched-chain fatty acids during fermentation and their sensory effect on hopped beer flavours
BrewingScience, 72(Nov / Dec), 196–206 / Kiyoshi Takoi
- Oct. 2019
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"Flavor Hops" varieties and various flavor compounds contributing to their "Varietal Aromas": A review
MBAA Technical Quarterly, 56(4), 113-123. / Kiyoshi Takoi
- Jun.2019
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On the Fate of Hop-Derived Branched-Chain Esters
Brauwelt International, 37(III), 186-192. / Kiyoshi Takoi
- Apr. 2019
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New classification of geraniol-rich hops
Brauwelt International, 37(II), 130-136. / Kiyoshi Takoi -
Was geschieht mit den verzweigten Estern des Hopfens?
Brauwelt, 159(14), 391-399.. / Kiyoshi Takoi
- Mar. 2019
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Neue Klassifizierung von Hopfen mit hohen Geraniolgehalten
Brauwelt, 159(11), 299-305. / Kiyoshi Takoi
2018
- Dec. 2018
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Behaviour of hop-derived branched-chain esters during fermentation and unique characteristics of Huell Melon and Ekuanot (HBC366) hops
BrewingScience, 71(Nov / Dec), 100–109 / Kiyoshi Takoi
2017
- Dec. 2017
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Systematic analysis of behaviour of hop-derived monoterpene alcohols during fermentation and new classification of geraniol-rich flavour hops
BrewingScience, 70（Nov / Dec）, 177–186 / Kiyoshi Takoi
- Oct. 2017
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Synergies between Hop-Derived Flavour Compounds
Brauwelt International, 35（V）, 359-362 / Kiyoshi Takoi
- Aug. 2017
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Blend-Hopping Based on Scientific Evidence
Brauwelt International, 35（IV）, 262-264 / Kiyoshi Takoi -
Synergien zwischen hopfenbasierten Aromastoffen
Brauwelt, 157（34）, 969-973. / Kiyoshi Takoi
- Jul. 2017
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Hopfenblends -wissenschaftlich erforscht
Brauwelt, 157（27-28）, 783-787. / Kiyoshi Takoi
- Jan. 2017
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Diferencias en los compuestos aromáticos del lúpulo en cervezas lupuladas en frio
Brauwelt En Español ,21（1/17）, 24-29. / Kiyoshi Takoi
2016
- Dec. 2016
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Control of Hop Aroma lmpression of Beer with Blend-Hopping using Gerani-rich Hop and New Hypothesis of Synergy among HOP-derived Flavour Compounds
BrewingScience, 69（Nov / Dec）, 85-93 / Kiyoshi Takoi -
Die Suche nach dem Sortenaroma
Brauwelt, 156（48-49）, 1445–1449. / Kiyoshi Takoi
- Aug. 2016
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Varietal difference of hop-derived flavour compounds in dry-hopped beers
Brauwelt International, 34（IV）, 234-239 / Kiyoshi Takoi
- May. 2016
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Construction and Demonstration of a standardized HOP Boiled water Extraction Method and its application for a sensory Evaluation system of HOP Aroma characteristics
Journal of the American Society of Brewing Chemists, 74(3), 183-190 / Koichiro Koie
- Feb. 2016
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Varietal difference of hop-derived flavour compounds in late-hopped/dry-hopped beers
BrewingScience, 69（Jan / Feb）, 1-7 / Kiyoshi Takoi
2014
- Mar. 2014
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Screening of geraniol-rich flavor hop and interesting behavior of β-citronellol during fermentation under various hop-addition timings
J. Am. Soc. Brew. Chem., 72（1）, 22-29. / Kiyoshi Takoi
2013
- Apr. 2013
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Flavour compounds contributing to the characteristic flavour of new aroma hop cultivars
Brauwelt International, 31（II）, 86-91 / Kiyoshi Takoi
2012
- Aug. 2012
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Aromaverbindungen und der typische Geschmack von Aromahopfen-Neuzüchtungen
Brauwelt, 152（32）, 916–921 / Kiyoshi Takoi
2010
- Dec. 2010
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The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool
J. Inst. Brew, 116（3）, 251–260 / Kiyoshi Takoi
- Apr 5, 2010
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Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer
J. Agric. Food Chem., 58（8）, 5050–5058 / Kiyoshi Takoi
2009
- Aug 11, 2009
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Specific flavor compounds derived from Nelson Sauvin hop and synergy of these compounds
BrewingScience, 62（July / August）, 108-118 / Kiyoshi Takoi
- Jun. 2009
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Inactivatio of Alicyclobacillus acidoterrestris in Orange Juice by High Electric Field Alternating Current
Food Sci. Technol. Res, Vol.15, NO.3, pp185-191 / Takashi Inoue※ et al.
- Mar 25, 2009
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Identification and Characteristics of New Volatile Thiols Derived from the Hop （Humulus lupulus L.） Cultivar Nelson Sauvin
J. Agric. Food Chem., 57（6）, 2493-2502 / Kiyoshi Takoi
2007
- Dec. 2007
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Identification of novel unique flavor compounds derived from Nelson Sauvin hop and development of a new product using this hop
Proc. 31st EBC Congr., 31, 241-251. / Kiyoshi Takoi
* prior to December 31,2012：From Pokka Corporation.
- Sensory・Data Science
- Research into the materials and functions
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Manufacturing and processing technology
- Quality assurance
- Sustainability