Research
Developed sensitive and selective gas chromatographic methods for the analysis of trace carbonyl compounds formed from lipid peroxidation, such as acetaldehyde and malonaldehyde. The significance of these methods is that we can now monitor formation of toxic carbonyl compounds, which are extremely difficult to analyze in trace levels, to investigate oxidative damages in vitro.
Study of antioxidative properties of components in natural plants. Antioxidative activities of aroma chemicals, Aroma chemicals have received much attention as chemicals giving preferable odors to foods and beverages. It has also been well known that antioxidants prevent diseases, including cancer, atherosclerosis, and aging, caused by oxidative damages. Therefore, it is important to search for nontoxic natural antioxidants to use for medical supplements.
The Maillard reaction or nonenzymatic browning reaction in food systems. Antioxidative activity of volatile Maillard reaction products, including coffee aromas, possesses appreciable antioxidative activity. More recently, studying on carcinogenic acrylamide formed in cooked foods by the Maillard reaction.
Work on the analysis of volatile chemicals using expertise of capillary gas chromatography, including natural plant essences and wine chemistry.
Agrochemical research associated with pesticides, including analytical methods for certain pesticides, degradation of pesticides in food and environment, and seasonal variation of pesticide residues in surface water.
Education
Ph.D., Agricultural chemistry, University of California, Davis - 1974
M.S. Agricultural Chemistry, University of Calaifornia, Davis - 1972
B.S., Chemistry, Yokohama city University - 1964
