[in Japanese]

View full abstract

The role of flavor in food is various. However, the flavor does not exist independently on the eating quality. Although the influence which sense of smell exerts on other senses is discussed, this influence cannot be clarified only with the technology of sensory evaluation. This can be clarified by devising the design of the evaluation terms and analytical skills. The influence of flavor added to a sausage is analyzed from the results of sensory evaluation which used the terms. The evaluation structure which the panel is not aware is able to be interpreted by using Graphical Modeling.

View full abstract

Sensory evaluation is essential for research and product analysis of sake. This paper shows a history of sensory evaluation of sake and its problems. Recently, we developed a system of flavor terminology of sake constituted by terminology, reference standards, and flavor wheel for descriptive test. We discuss the odor terms and their origin in the terminology.
To compare evaluation by experts and non-experts, we investigated descriptors, classification, and preference of odors in sake by non-expert panels using 18 odor reference standards and 3 products. As a result of this study, we suggested a model structure of aroma in sake by non-expert panels.

View full abstract

The method of sensory analysis used in Japan was described. This method was established on the basis of standardization method between United States and Europe, considering with thoughtfulness differences of language and culture between their countries and Japan. And also we mentioned the original method in comparison with other alcoholic beverages. Finally we showed the hop aromas and staling flavor of beer in order to relate sensory estimation to analytical data.

View full abstract

Coffee is one of the most popular international commodities. Japan is the third biggest importing country. More than 0.4 million tons of coffee is exported to Japan from many coffee producing countries every year. To control the quality of coffee, sensory evaluation is the most important test for exporters, importers, and roasters.
In this report, the purposes and the methods of sensory evaluation of coffee were summarized. And the function of JCQA for raising the technical level of coffee industry was introduced.

View full 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.

View full abstract