The preference for ice cream is influenced by its taste, flavor, and coldness as well as texture. We prepared three samples with the same ingredients but varying ice grain sizes and conducted research on how this affect sensory properties and emotional responses during eating. First, we performed a descriptive analysis (DA) (n=8), time intensity (TI) analysis (n=9) and a preference analysis (n=31) to elucidate the sensory properties of the three samples,. Subsequently, we investigated how individual emotions transit by conducting a temporal dominance of emotions (TDE) analysis using a semi-Markov chain. The results indicated that samples with larger ice grain sizes strongly evoked characteristics related to cool feeling, and induced emotions such as freshness and pleasantness. In contrast, samples with smaller ice grain sizes showed high values for terms related to flavor intensity, such as caramel, which were associated with feelings of satisfaction.

The relevance of crude fat content and texture to tongue perception in beef was investigated using friction measurements. The relationship between crude fat content, analytical sensory evaluation, and constant-rate compression fracture measurement was examined using 90 rib parts of Japanese Black, Japanese Brown, crossbred, Japanese Shorthorn, and Holstein breeds. The friction measurement was conducted using the same samples, and the relation with the crude fat content was examined. The results of the sensory evaluation indicated that samples from Japanese Black with high crude fat content had significantly high “softness” and “fat,” and it was regarded as excellent texture with Japanese Brown. In contrast, crossbred, Holstein, and Japanese Shorthorn samples had low sensory evaluation and high fracture measurement scores, and it seemed to be tough. Friction measurement scores were low in Japanese Black and Japanese Brown, intermediate in crossbred, and high in Japanese Shorthorn and Holstein samples. Dividing and comparing under 20% and over 20% crude fat content indicated that over 20% was suitable for the friction measurement.