This study investigates the physical properties and palatability of minced pork loin. Three meat samples were as follows. The control (C) was minced meat from which fat had been removed. The second (M) was like the control meat sample, except that it was supplemented by 20% mashed potato flakes. The third (MS) was like the control meat, except that mashed potatoes (17%) and starch (3%) were added as meat replacements. Heating caused less water loss, sample weight loss, and hardness in the M and MS samples than in the Control. Sensory evaluation by a panel of young people showed that the meat which had been supplemented with the mashed potatoes or starch was tender and easy to swallow and that little remained in the mouth. Sensory evaluation by a panel of elderly people showed that they also found it tender, easy to swallow and tasty.
Once a brand image has been established, it may potentially become an obstacle for a new product development. It is important to incorporate a new image into the product brand image when developing a new product. Beverages are often selected according to the situation and feeling. Some situations that apply to the new product are unsuitable for the original product brand image; in such cases an IF-paragraph can introduce new possibilities for the product brand image. A situation is presented and the panel senses the product while imagining the situation. At that time the members answer questions about their psychological state. We call this method the "IF-THEN type sensory evaluation." In this study, this technique is applied to a lactic acid beverage. We propose the technique to aid in formulating a proper recipe which corresponds to the new image from the result of the evaluation, or the so-called "method of area's ratio in N(0.1)."
The development of a new product using aromas requires that the characteristics of aromas should be clarified. The purpose of this research is to propose a technique to evaluate the characteristics of aromas using synaesthetic verbal expressions as a mediation variable. In experiment 1, 40 panels evaluated the strength of the relationships between 32 synaesthetic verbal expressions of aromas and 10 sensory modalities. In experiment 2, 45 college students smelled 6 types of aromas and selected an adequate expression from the 32 synaesthetic verbal expressions. Quantification of the strength of the relationships between the 6 aromas and the sensory modalities was achieved by combining the results of the two experiments. By indicating the sensory modality corresponding to the aroma, this technique would be helpful in adequately specifying quality compositions.