In this study, we first developed a milk coffee flavor lexicon for Japanese consumers as a foundation for sensory evaluation. By applying the obtained terms as options in a check-all-that-apply question, we established an approach for sensory evaluation of milk coffee based on consumer perceptions. Furthermore, to develop a differentiated extraction method, we devised a novel extraction process that combined conventional hot water extraction of coffee with a steam distillation step and used the established sensory evaluation to determine the optimal extraction conditions. Based on consumer perceptions, the results demonstrated that the use of steam distillation enhances the coffee flavor in milk coffee, and that changing the condensation temperature leads to differentiation in coffee flavor characteristics. These findings are expected to play an important role in determining industrial manufacturing conditions for milk coffee utilizing steam distillation.

In order to clarify the factors involved in the dissolution of dried laver in the mouth, the relationships between the number of laver thalli layers or the polysaccharide content of dried laver and the number of chewing strokes measured with a tensipresser were investigated. The results identified no correlation between the number of laver thalli layers and the number of chewing strokes. Among the total polysaccharide components of dried laver, porphyran content was the highest, and a strong correlation with the number of chewing strokes was observed. Furthermore, the polysaccharide content of laver thalli and its dried laver showed a positive correlation for all polysaccharide components. These results strongly suggest that the porphyran content of laver thalli is involved in the dissolution of dried laver in the mouth.

This study analyzed food recalls in Japan from 2015 to 2024 and examined changes before and after the introduction of the mandatory reporting system. Recalls attributable to manufacturers consistently accounted for approximately 90 % of all recalls, and the increase since 2021 was primarily due to newly identified voluntary recalls. Recalls based on the Food Labeling Act have shown a notable increase in mislabeling of allergens, primarily due to packaging errors such as incorrect labeling. While recalls at the manufacturing stage were primarily due to microbial or foreign material contamination, raw material issues highlighted upstream risks. Category analysis revealed high risk was concentrated in "lunch boxes and prepared foods" and "confectionery," each of which showed clear risk patterns.