We measured the retort curry with a taste sensor.
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.
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You can utilize taste sensors for market research and preliminary studies in product development at food manufacturers.
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The taste sensor holds the No. 1 position in both domestic industry share and domestic sales. We provide reliable technology backed by over 600 units sold as a manufacturing company and more than a quarter-century of research achievements.