There is a growing need for plant-based foods to replace animal products, but sensory issues have been raised. In this study, the sensory characteristics of both animal- and plant-based tonkotsu ramen soups (porcine bone soups) were profiled, and factors in the animal-food-like overall sensory characteristics (i.e., “animal-food-like” characteristics) were explored. Five to seven panelists with sufficient experience in sensory evaluation generated descriptive terms from 33 samples by open-ended sensory evaluation. Data analysis and discussion resulted in a total of 33 descriptors (11 for aroma, 19 for taste and flavor, and 3 for texture). Nine trained panelists profiled 12 representative samples with the 33 descriptors as attributes using a visual analog scale. Principal component analysis (PCA) was applied to the sensory data. The samples possessed almost all of the 33 attributes, suggesting that the characteristics of animal- and plant-based samples can be expressed using common sensory attributes. PC1 reflected differences between animal- and plant-based samples. PC2 was interpreted as sensory characteristics perceived from aromatic vegetables. PC3 described basic tastes and PC4 was related to emulsification, miso, and vegetable flavors. PC2, PC3, and PC4 were explained by sensory characteristics that did not distinguish between animal- and plant-based samples. Thirty-one consumers evaluated the “animal-food-like” characteristics of 10 samples. Not only the animal-based samples, but also the plant-based samples had “animal-food-like” characteristics. The response surface model based on PCA scores was used to identify drivers of the “animal-food-like” characteristics. Perception of animal ingredients was found to be a main factor in “animal-food-like” characteristics, although the perception of aromatic vegetables also had some effect as well. It was suggested that there were combinations of tastes and flavors that are suitable for perceiving the “animal-food-like” characteristics. These results enhance the possibility of plant-based foods as alternatives to animal-based foods.

We attempted to categorize the trends in food odor complaints from the perspective of the causative substance, causative food, odor, causative process, and flow diagram analysis. A survey of 282 cases of food odor complaints from 1979 to 2019 revealed 203 causative foods, 86 causative substances, and 75 odor expressions. Of the 63 combinations counted, "ethylacetate and processed foods" was the most common. In 20 cases concerning items such as "sodium hypochlorite and beverages and alcoholic beverages," the causative process was identified 100 % of the time, while in 14 cases concerning items such as "diesel oil and agricultural, livestock, and marine products," the causative process was not identified, indicating a difference in the identification status of the causative process.

In this study, we examined the possibility of estimating the water, lipid, soluble component, and salt contents of Kezuribushi using near-infrared (NIR) spectroscopy. A calibration curve was obtained through partial least squares regression models based on the analytical measurement values and NIR spectra of 82 Kezuribushi samples. There was a very high correlation between the values obtained by analytical measurements and those predicted by NIR spectroscopy. The estimation accuracy of NIR spectroscopy was rated as “extremely accurate and comparable to analytical measurements” for water and lipid contents, and “highly accurate and can be estimated without problems” for soluble component and salt contents. These results suggest that NIR spectroscopy can be used for quality evaluation, process control, and product inspection of Kezuribushi.