Abstract
Food “Kansei” Engineering had been proposed as the new fields of science and technology that pursues the methodology, technology and system for quantifying the food preference of consumer. Since the Japanese word “kansei” includes various interpretations, there is no exact equivalent in European languages. Thus “kansei” has been proposed to be adopted into European languages. A food kansei model has been developed to describe the arising mechanism of palatability in each consumer, and applied in designs, optimizations of processing conditions and marketing strategies for new food products. A practical method based on the model was presented to design the combination ratio of flavor- and taste-active components in green tea beverages, using both data obtained from instrumental analyses and sensory evaluation performed for consumer groups belong to different social categories. The marked effects of information provided by plastic bottles were demonstrated on the palatability evaluation, and these methodologies were contributed to the creation of hit product.
