Joint Research by Fukushima University and Tsuno Food Industrial Confirms Rice Bran-Derived Components Retain Aroma in Oils and Fats
Joint research by Tsuno Food Industrial and Fukushima University revealed that plant sterols and gamma-oryzanol from rice bran help retain volatile aroma compounds in oils, presenting new applications for flavor enhancement. The findings were published in the April 2026 issue of the Journal of Oleo Science.
📋 Article Processing Timeline
- 📰 Published: April 6, 2026 at 18:00
- 🔍 Collected: April 6, 2026 at 09:01
- 🤖 AI Analyzed: April 21, 2026 at 03:52 (354h 51m after Collected)
Tsuno Food Industrial Co., Ltd. (Headquarters: Ito-gun, Wakayama Prefecture; President & CEO: Fumi Tsuno; https://www.tsuno.co.jp/) has revealed through joint research with Fukushima University that plant sterols and γ-oryzanol, which are abundantly found in rice bran, function to retain aroma components (such as lactones and aldehydes) in oils and fats. This finding is useful for the utilization and understanding of rice bran-derived components to improve the aroma and flavor of foods.
## Retention Effect of Volatile Compounds in Oils and Fats by Plant Sterols Abundant in Rice Bran ~Application to Food Aroma and Flavor Enhancement Technology~
The "aroma" and "flavor" that determine the deliciousness of food involve components called volatile compounds. Therefore, understanding and controlling their movement and changes is important. Plant-derived sterols and their derivatives (such as γ-oryzanol) are thought to significantly affect the release and retention of volatile compounds. However, their exact impact within oils and fats had not been fully elucidated until now.
The research group led by Professor Kazuaki Yoshinaga of Fukushima University and Tsuno Food Industrial Co., Ltd. clarified that plant sterols and γ-oryzanol abundant in rice bran contribute to the retention of volatile compounds (lactones and aldehydes) in oils and fats depending on their molecular structures. This finding is useful for the utilization and understanding of rice bran-derived components aimed at enhancing food aroma and flavor. The results of this research were published in the Journal of Oleo Science (JOS) in April 2026.
### [Published Paper]
・Paper Title: Lactone and Aldehyde Release Behavior of Canola Oil Modified using Sterols and Their Derivatives
・Authors: Natsuki Tojiang 1, Aya Kiriake 1, Aina Yamazaki 1, Yuriko Suganuma 1, Shota Koishi 2, Kazuaki Yoshinaga 1*
1: Faculty of Food and Agricultural Sciences, Fukushima University
2: Tsuno Food Industrial Co., Ltd.
・Journal Name: Journal of Oleo Science (JOS) Vol. 75, No. 4, 379-387 (2026)
・DOI: https://doi.org/10.5650/jos.ess25241
### [Business Overview of Tsuno Group Co., Ltd.]
We promote the highly effective utilization of "rice bran," which has been familiar as a symbol of health and beauty since ancient times, and operate three businesses: "Rice Bran Oil Manufacturing Business," "Fine Chemical Business," and "Oleochemical Business."
Established: February 1, 1947
Representative: President and CEO Fumi Tsuno
URL: https://www.tsuno.co.jp/
Online Shop:
## Retention Effect of Volatile Compounds in Oils and Fats by Plant Sterols Abundant in Rice Bran ~Application to Food Aroma and Flavor Enhancement Technology~
The "aroma" and "flavor" that determine the deliciousness of food involve components called volatile compounds. Therefore, understanding and controlling their movement and changes is important. Plant-derived sterols and their derivatives (such as γ-oryzanol) are thought to significantly affect the release and retention of volatile compounds. However, their exact impact within oils and fats had not been fully elucidated until now.
The research group led by Professor Kazuaki Yoshinaga of Fukushima University and Tsuno Food Industrial Co., Ltd. clarified that plant sterols and γ-oryzanol abundant in rice bran contribute to the retention of volatile compounds (lactones and aldehydes) in oils and fats depending on their molecular structures. This finding is useful for the utilization and understanding of rice bran-derived components aimed at enhancing food aroma and flavor. The results of this research were published in the Journal of Oleo Science (JOS) in April 2026.
### [Published Paper]
・Paper Title: Lactone and Aldehyde Release Behavior of Canola Oil Modified using Sterols and Their Derivatives
・Authors: Natsuki Tojiang 1, Aya Kiriake 1, Aina Yamazaki 1, Yuriko Suganuma 1, Shota Koishi 2, Kazuaki Yoshinaga 1*
1: Faculty of Food and Agricultural Sciences, Fukushima University
2: Tsuno Food Industrial Co., Ltd.
・Journal Name: Journal of Oleo Science (JOS) Vol. 75, No. 4, 379-387 (2026)
・DOI: https://doi.org/10.5650/jos.ess25241
### [Business Overview of Tsuno Group Co., Ltd.]
We promote the highly effective utilization of "rice bran," which has been familiar as a symbol of health and beauty since ancient times, and operate three businesses: "Rice Bran Oil Manufacturing Business," "Fine Chemical Business," and "Oleochemical Business."
Established: February 1, 1947
Representative: President and CEO Fumi Tsuno
URL: https://www.tsuno.co.jp/
Online Shop: