[Data] Sensory and Physical Property Evaluation

Sensory evaluation summarizes results in graphs, tables, and text. It is ideal for evaluating new products with statements like "the flavor is excellent" or "it has a flavor equivalent to...".

Sensory evaluation quantifies the flavors and textures that people perceive. Physical property evaluation replaces texture with "deformation characteristics" and quantifies it. Sensory evaluation is conducted by our qualified personnel and odor judges, who assess the differences from standard products and summarize the results in graphs, tables, and text. This is optimal for evaluating new products as "having superior flavor" or "comparable flavor to...". *Note: An odor judge is a national qualification in the field of odor environment that contributes to environmental conservation. They are responsible for managing and overseeing measurements using human olfaction, ensuring accurate measurement and evaluation of odor intensity. Physical property evaluation quantifies the texture (hardness, elasticity, chewiness, etc.) of cooked rice, meat, seafood, desserts, and more through instrumental analysis. [Content of the document] - Flow of sensory/physical property evaluation - Pricing structure *For more details, please refer to the PDF document or feel free to contact us. By combining sensory evaluation and physical property evaluation, we can clarify the characteristic indicators.

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