インテリジェントセンサーテクノロジー Product Lineup

In recent years, ready-to-eat curry has seen an increase in demand from single-person households and dual-income families due to its cost performance (value for money) and time efficiency (convenience and time-saving). Additionally, this demand has polarized into two categories: premium types that focus on high-quality ingredients and those supervised by renowned restaurants, and low-priced, everyday products that cater to consumers' desire to save due to rising prices. This time, we measured the flavor trends of medium-spicy beef curry from manufacturer private brands available at supermarkets using a taste sensor. The results from the taste sensor, which evaluated the inherent flavors and complexity of ingredients such as meat and vegetables as "bitterness and complexity" and assessed saltiness and richness as "saltiness," revealed interesting findings when visualized in a three-dimensional bubble graph where the product price was represented by the size of the bubbles. Products with moderate bitterness and saltiness were found to be easy to eat and low-cost, making them popular staple items, while products with strong bitterness and saltiness were identified as high-priced and authentic-tasting items.

• Contract measurement

The taste recognition device TS-6000A can detect taste differences that were previously undetectable by conventional chemical analysis. A taste sensor with broad selectivity assesses the taste and can obtain up to 11 types of taste items. With its unique "aftertaste" measurement, it is now possible to express "richness" and "sharpness," which could not be measured before. *Please feel free to contact us. *An English version of the catalog is also available. Please make use of it.

• Analytical Equipment and Devices

The taste sensor (taste recognition device TS-5000Z) is a machine that can measure taste using sensors that mimic the human tongue. In food manufacturing, panels actually taste food with their tongues, and individual differences among panelists, as well as their physical condition and mood, can affect the objectivity and reproducibility of sensory data. Additionally, sensory testing itself is a demanding task that can lead to significant fatigue, and there are challenges in training panelists. Therefore, there has been a demand for the development of taste recognition devices (hereafter referred to as taste sensors) that can detect the taste perceived by humans and support the panels in new product development and quality control on production lines. While sensors for light, sound, and other stimuli have advanced significantly, the development of taste sensors has lagged behind. What could be the reasons for this? First of all... *For more details, please refer to the PDF document or feel free to contact us.*

• Food Testing/Analysis/Measuring Equipment

We offer paid contract analysis for taste sensors. *For details regarding costs, estimate requests, and the process from request to result reporting, please contact our company.*

• Contract measurement