Creating food palatability: An introduction of Kansei evaluation

Abstract

Palatability is one of most common and important emotions in our daily lives. However, there is a significant difference in how applied scientists and basic scientists understand the meaning of this word. The former believe that palatability is based on chemical components of foods and their physical character, the latter understand it as an emotional reaction, and/or an experience evoked in the brain during eating. This article explains the latter opinion and presents results of related experiments. It also suggests ways of sharing this idea with applied scientists and its practical usage, to make contribution to society by developing tasty food in the future. This article also introduces “Kansei evaluation,” which is a combination of sensory and emotional studies, created to develop foods and daily necessaries.