[Case Study] Taste Sensor Measurement Case

Utilization methods for taste sensors in product development and marketing.

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