This article outlines the outputs from a series of our research activities on food texture studies. This includes mechanical and physiological approaches to texture quantification and their applications to product design, which aims to meet the increased demand for foods/beverages that are palatable as well as safe for consumption. As a result of tremendous efforts and supports, we have published approx. 40 research papers, including original papers and reviews, since 2011. This can contribute to novel academic insights into the mechanism and behavior of food oral processing in humans and serve as a practical tool for industry to facilitate inter-company and international collaborations to produce qualified and standardized products.
The sake yeast strain “KODO” was isolated from the soil of Kumano Kodō, a world heritage site, and has been used in sake fermentation. In this study, we bred the strain to enhance the productivity of ethyl caproate, which is one of the important flavor compounds of ginjo-shu. The concentrations of ethyl caproate of test brewing sake fermented by bred yeasts were 8-10 fold higher than that of the parental KODO strain. Furthermore, the concentrations of acetic acid of test brewing sake fermented by bred yeasts were 1/3-1/5 fold lower than that of the parental KODO strain. “KODO.ec 162”, one of the bred yeasts, has been used for sake fermentation since 2021.