Abstract
Eating Quality is comprised of several different factors; chemical (taste and flavor) and physical (temperature, appearance, and sound) actualized properties of the food, as well as latent influences such as the past experience and the mental and physical state of the consumer. In the field of Kansei engineering, the relationship between several evaluation factors is called Kansei interaction. The purpose of this study is to clarify the Kansei interaction between flavor and texture in food products. The control sample is plain sausage with no added spices. Four samples are flavored with different seed spices (Flavors A, B, C, and D). The eating quality of the sausages is rated using nine evaluation terms. After eating a sausage set, the panel assigns positive points if they rate the flavored sausage more highly in each of the eating quality categories. The two analytical methods used in this study are 95% critical intervals of means and graphical modeling, a type of causal analysis. There are no significant differences noted for crunchiness and deliciousness between any of the variables. It is considered that the interpretation of the texture of a food may change based on a particular flavoring, and that this ultimately determines the desirability or deliciousness of a product.
