Deliciousness Measurement System (Visualizing Deliciousness) [Utsunomiya University]

By combining pressure distribution and sensory evaluation, it can be applied to a variety of foods.

In traditional taste evaluation methods, there were the following issues: - The relationship with overall deliciousness is unclear. - Deliciousness cannot be directly evaluated. This technology allows for the judgment and prediction of deliciousness with a focus on texture. (Features of the technology) - "Quantification of deliciousness" using a database that incorporates sensory evaluations (taste and texture). - The only measurement required for evaluation is "pressure distribution." - Construction of a database tailored to specific foods. (Expected applications) - Expansion into new foods such as cultured meat. - Development as a sales standard for agricultural products. - Application in quality control and product development. You can check the introduction materials for the Food Visualization Project (Utsunomiya University Robotics and Agricultural Technology Research Institute) at the related links below.

Food Testing/Analysis/Measuring Equipment