Manufacturing and processing technology

Major Research Findings (Submitted papers)

2025

Dec. 2025

  • Characterization of Flavor Compounds from Hops (Humulus lupulus L.) Variety Polaris Contributing to the Cooling Sensation: Mechanistic Insight Involving Three Flavor Compounds

    J. Agric. Food Chem. , 73(50), 32157−32168 / Ayako Sanekata, Seishu Ohtori, Kiyoshi Takoi

Oct. 2025

  • Development of a Novel Technique for Evaluating Beer Foam Color Using Two-Dimensional Colorimeter

    Journal of the American Society of Brewing Chemists, 83(4), 77-83 / Azusa Asai, Atsushi Tanigawa, Kiyoshi Takoi

  • Quantitative Evaluation of Frosty Mist and Foam Regenerative Ability in Beer: Development of Novel Evaluation Indices and Correlation Analysis

    Journal of the American Society of Brewing Chemists, 83(4), 77-83 / Takuya Inaba, Nanako Ishinabe, Hisaaki Sugiyama, Hirotaka Nishina, Azusa Asai, Yoichi Kozaki, Yoshinori Kajihara, Toru Shioi

Aug. 2025

  • Effects of branched-chain fatty acids derived from aged hops on the aroma of beer

    BRAUWELT International, 43(IV), 214-219 / Chisa Tanigawa, Seishu Otori, Kiyoshi Takoi

Jun. 2025

  • Behavior of Hop-Derived Volatile Thiols in European and American Flavor Hop Varieties over an “Late Harvest” Period

    Journal of the American Society of Brewing Chemists, 83(4), 402-412 / Mitsuhiro Uemoto, Kiyoshi Takoi, Koji Takazumi, Kensuke Ogushi, Narushi Suda

Feb. 2025

  • Behavior of Geranic Acid and Related Compounds during Hop (Humulus lupulus L.) Cone Maturation: Comparison among Sorachi Ace, Its Daughters, and Other Hop Varieties

    J. Agric. Food Chem., 73(9), 5477–5484 / Ayako Sanekata, Atsushi Tanigawa, Kiyoshi Takoi, Mitsuhiro Uemoto, Takeshi Kaneko, Youichi Tsuchiya

2024

Dec. 2024

  • Effects of branched-chain fatty acids derived from aged hops on the aroma of beer brewed with flavour hop varieties.

    BrewingScience, 77(Nov / Dec), 118-134 / Tanigawa, C.; Ohtori, S.; Takoi, K.; Tanigawa, A.; Sato, M.; Shioi T.

Sep. 2024

  • Study on Characteristic Aroma in Special Beers Brewed with Coriander (Coriandrum sativum L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas.

    ACS Food Sci, Technol., 4(10), 2439-2447 / Takoi, K; Kumamaru, H; Tanigawa, A.; Sanekata, A.; Sato, M.; Shioi, T.

2023

Dec. 2023

  • Effective hopping with blends containing Sorachi Ace

    BRAUWELT International, 41(VI), 376-379. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata

Nov. 2023

  • 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

  • Unique characteristics of geranic acid derived from Sorachi Ace hops

    BRAUWELT International, 41(V), 298-301. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata

Aug. 2023

  • Hopfengabe mit Sortenmischungen

    BRAUWELT, 163(33), 825-828. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata

Jul. 2023

  • Besondere Eigenschaften der Geransäure im im Sorachi Ace hopfen,

    BRAUWELT, 163(29), 710-713. / Kiyoshi Takoi, Atsushi Tanigawa, Ayako Sanekata

2022

Dec. 2022

  • 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

  • The influence of foam membrane strength on head retention

    BRAUWELT International, 40(V), 330-332. / Kiyoshi Takoi

Aug. 2022

  • Factors influencing beer head retention

    BRAUWELT International, 40(IV), 236-239. / Kiyoshi Takoi

  • Schaumstabilität von Bier, Teil 2: Der Einfluss des Schaumhaftvermögens

    BRAUWELT, 162(33), 832-834. / Kiyoshi Takoi

  • Schaumstabilität von Bier, Teil 1: Faktoren der Schaumhaltbarkeit und Schaumanalyseverfahren

    BRAUWELT, 162(32), 794-797. / Kiyoshi Takoi

Jun. 2022

  • 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

  • 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

  • Do branched chain fatty acids invariably produce off-flavours?

    Brauwelt International, 39(II), 74-77 / Kiyoshi Takoi

2020

Aug. 2020

  • 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

  • Was geschieht mit den verzweigtkettigen Fettsäuren in Bier?

    Brauwelt, 160(27), 727-731. / Kiyoshi Takoi

Jun. 2020

  • 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

  • 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

  • "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

  • On the Fate of Hop-Derived Branched-Chain Esters

    Brauwelt International, 37(III), 186-192. / Kiyoshi Takoi

Apr. 2019

  • 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

  • Neue Klassifizierung von Hopfen mit hohen Geraniolgehalten

    Brauwelt, 159(11), 299-305. / Kiyoshi Takoi

2018

Dec. 2018

  • 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

  • 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

  • Synergies between Hop-Derived Flavour Compounds

    Brauwelt International, 35（V）, 359-362 / Kiyoshi Takoi

Aug. 2017

  • 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

  • Hopfenblends -wissenschaftlich erforscht

    Brauwelt, 157（27-28）, 783-787. / Kiyoshi Takoi

Jan. 2017

  • 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

  • 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

  • Varietal difference of hop-derived flavour compounds in dry-hopped beers

    Brauwelt International, 34（IV）, 234-239 / Kiyoshi Takoi

May. 2016

  • 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

  • Varietal difference of hop-derived flavour compounds in late-hopped/dry-hopped beers

    BrewingScience, 69（Jan / Feb）, 1-7 / Kiyoshi Takoi

2014

Mar. 2014

  • 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

  • Flavour compounds contributing to the characteristic flavour of new aroma hop cultivars

    Brauwelt International, 31（II）, 86-91 / Kiyoshi Takoi

2012

Aug. 2012

  • Aromaverbindungen und der typische Geschmack von Aromahopfen-Neuzüchtungen

    Brauwelt, 152（32）, 916–921 / Kiyoshi Takoi

2010

Dec. 2010

  • 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

  • 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

  • Specific flavor compounds derived from Nelson Sauvin hop and synergy of these compounds

    BrewingScience, 62（July / August）, 108-118 / Kiyoshi Takoi

Jun. 2009

  • 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

  • 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

  • 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.