Taste sensing system (Taste sensor) and its latest applications

Abstract

　The taste sensor is characterized by having independent sensors for each of the five basic tastes. It can evaluate the initial taste, aftertaste, richness, and sharpness. The sensor sensitivity is based on the human threshold, and can quantify the taste that people sense. This number also serves as a guideline that most people can tell the difference in taste when it is one notch apart. It also explains the background of the development of taste sensors, which began about 30 years ago, and the specific development method. The taste sensor developed in this way is used in the marketing, product development, and sales processes. Specifically, it is used in private brand product development and renewal. The method is to investigate taste trends in marketing, then clarify the concept and target values within that, and develop products accordingly. This data is used as explanatory materials for product development meetings, and even in sales proposal materials, making it easy to understand, resulting in business negotiations that are satisfactory to both sellers and buyers. It is used not only for basic research, but also for creating taste databases and when proposing products. Proposal materials that include the measurement results are also used as explanatory materials at exhibitions and business negotiations.