Yonathan Asikin

Associate Professor

University of the Ryukyus

Japan

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Yonathan Asikin is an Associate Professor at the University of the Ryukyus in Japan. His research primarily focuses on the characterization of volatile organic compounds in various natural products and their sensory qualities. Recent publications include studies on citrus-flavored oils, Okinawan red alga, and non-centrifugal cane sugar. He is dedicated to enhancing the quality and stability of food products through chemical and sensory analysis.

Yonathan Asikin

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Articles (25)

Characterization of Volatile Organic Compounds in Citrus‐Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography–Mass Spectrometry and Multivariate Analysis

Profiling of Volatile Organic Compounds, Including Halogenated Substances, in Okinawan Red Alga Portieria hornemannii

The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar

Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins

Gas chromatography–mass spectrometry‐based electronic nose, glycosidically bound volatile, and alcohol‐acyltransferase activity profiles of Okinawan pineapple

Genetic Characteristics and Volatile Organic Compounds of Leaves and Fruit Edible Parts of Citrus depressa Hayata from Different Geographic Origins

Physicochemical, Carotenoid, Metabolite, and Volatile Organic Compound Profiling of Okinawan Shiikuwasha (Citrus depressa Hayata) and Calamansi (C. microcarpa Bunge)

Characterization of physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles of new Okinawan pineapple (Ananas comosus) breeding lines

Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments

Chemical and sensory quality of citrus-flavored vegetable oils

Somaclonal variations induced by benzylaminopurine to enhance fruit morphology of horn banana

Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit

In silico and in vitro Characterizations of Rodent Tuber (Typhonium flagelliforme) Mutant Plant Isolates against FXR Receptor on MCF-7 Cells

Multivariate Profiling of Metabolites and Volatile Organic Compounds in Citrus depressa Hayata Fruits from Kagoshima, Okinawa, and Taiwan

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

Stress amelioration and anti-inflammatory potential of Shiikuwasha (Citrus depressa Hayata) essential oil, limonene, and γ-terpinene

Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork

High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions

Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)

Physicochemical, antioxidant, volatile component, and mass spectrometry-based electronic nose analyses differentiated unrefined non-centrifugal cane, palm, and coconut sugars

Collaborators (3)

Makoto Takahashi

Harry J. Klee

Miyako Kusano

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