インテリジェントセンサーテクノロジー Product Lineup

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

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

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

Our taste sensors have a track record of implementation and consideration utilizing various subsidies, including manufacturing assistance grants.

• Analytical Equipment and Devices

We measured retort curry using a taste sensor. In recent years, the demand for retort curry has increased among 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 premium types that focus on high-quality ingredients and those supervised by renowned restaurants, as well as low-priced and everyday products that cater to consumers' desire to save due to rising prices. This time, we measured a medium-spicy beef curry from a manufacturer’s brand (NB) that can be purchased at supermarkets using a taste sensor to investigate flavor trends. From a three-dimensional bubble graph that added product price as the size of the bubble to the taste sensor results evaluating the original flavors and complexity of ingredients, represented as "bitterness and off-flavors (richness)," and the saltiness and richness evaluated as "salt flavor," interesting results emerged. Products with mild bitterness and off-flavors and saltiness were found to be easy to eat and low-cost, making them popular standard items, while products with strong bitterness and off-flavors and saltiness were distinguishable as high-priced and authentic-tasting products.

• Contract measurement

With the cooperation of the manufacturers, we measured 11 types of croquettes. Is there a difference in taste among the croquettes that we usually eat without thinking?

• Contract measurement