Abstract
In this paper summary and problems of sensory test that was necessary for measuring taste of food were described. Some example for organoleptic tests are presented. Deliciousness was not only a physiological signal like five basic tastes, but also a synthetic conclusion affected by many factors, the five senses, surroundings, past experiences, and so on. The effects of sight on taste were examined. The sensibility of taste were influenced by color and brightness of lights. One application for commercial product development is shown, and one experiment using discriminant analysis and factor analysis is introduced for explanation of taste of water.
