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1 J. Japan Association on Odor Environment Vol. -2 No. -,** , 0* Flavor * + * *, ** * 3/0 20*-,0/ + TEL : *,/*,/ /+-+ ** 3/0 * ,

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6 , , -,,,,,,,.,,., -, -, /, 0, *.+ ppb +., +/ 2 : + :,**/ pp. 1* 33, : +33. p Imaizumi, M., Takeda, M., and Fushiki, T. : E#ects of oil intake in the conditioned place preference test in mice, Brain Res., 21*, 21*, +/* +/0, (,***). Takahashi, K., Tadenuma, M., and Sato, S. : -- Hydroxy-.,/-dimethyl-, (/H)-furanone, a burnt flavoring compound from aged sake, Agric. Biol. Chem.,.*, -,/ -*, (+310) / Kobayashi, A. : (+323) Sotolon. Identification, formation, and e#ect on flavor, in Flavor Chemistry, ACS Symposium Series -22, p.3 /3, American Chemical Society 0 : *,**. 1 :,*** p Small, D.M. and Prescott, J. : Odor/taste integration and the perception of flavor, Exp Brain Res., +00, -./ /1, (,**/)

7 J. Japan Association on Odor Environment Vol. -2 No. -,** :,*** PART-, p * Mottram, D.S. and Nobrega, I.C.C. : Formation of sulfur aroma compounds in reaction mixtures containing cystein and three di#erent forms of ribose, J. Agric. Food Chem., /*,.*2*.*20, (,**,) ++ Cerny, C. and Davidek, T. : Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction, J. Agric. Food Chem., /+,,1+.,1,+, (,**-) +, Cerny, C. and Davidek, T. : a-mercaptoketone Formation during the Maillard Reaction of Cysteine and [+- +- C] Ribose, J. Agric. Food Chem., /,, 3/2 30+, (,**.) +- :,*** p.,11,22 +. Mahatheeranont, S. ; Keawsa-ard, S. and Dumri, K. : Quantification of the rice aroma compound,,-acetyl-+ -pyrroline, in uncooked Khao Dawk Mali +*/ brown rice., J. Agric. Food Chem.,.3, , (,**+) +/ Sriseadka, T., Wongpornchai, S, and Kitsawatpaiboon, P. : Rapid method for quantitative analysis of the aroma impact compound,,-acetyl-+-pyrroline, in fragrant rice using automated headspace gas chromatography, J. Agric. Food Chem., /., , (,**0) Food preference and Flavor on the formation of food flavor by heat processing Noriko MIYAKE*, Tadao KURATA*, ** * Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences,,0/ + Higashijima, Akiha-ku, Niigata 3/0 20*-, Japan ** Niigata Bio Research Park, Inc, -+0, Higashijima, Akiha-ku, Niigata 3/0 *2.+, Japan Abstract It is generally believed that human beings acquired their food preference during the adaptation to their environments, and food preference is basically important for them to sustain their lives on the earth. Usually, human seek their foods by use of their five senses, and both senses of smell and taste which are also called as chemical senses, are specifically important owing to their contribution to the formation of food flavor. On the process of evolution, human beings began to utilize fire to cook various foods, and gradually obtained their acceptability to these cooked foods, and finally became the top of so-called food-chain. By heat processing, various components contained in food materials, such as raw meat or rice grain, react with other components to yield a variety of volatile compounds which are involved in the formation of aroma and flavor of cooked meat or rice. Key words : food flavor, food preference, cooking, cooked meat flavor, cooked rice flavor, aminocarbonyl reaction