Utilization methods for taste sensors in product development and marketing.
Green tea is a traditional beverage that has been cherished in Japan since ancient times. Among tea leaves, those that have grown the earliest in the year (new buds) or the tea brewed from those leaves are called "shincha," and shincha is considered to be of the highest quality. While tea leaves are produced in various regions across Japan, we investigated the flavor differences of shincha based on its production area using a taste sensor.
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basic information
We conducted a taste comparison of a total of 51 types of new tea! To minimize variability, we adjusted and mixed the samples three times before measurement. When analyzed along the two axes of "umami" and "bitterness (aftertaste)," the individuality of each product clearly emerged in the data. Since these are tea leaves, the exact same values do not appear, but by measuring multiple samples, it is possible to discern trends. Additionally, by setting the average values between regions to zero and examining the trends for each region, the strengths of those regions became apparent. By rephrasing the values obtained from the saltiness sensor as "richness," it became even easier to convey the information. Adding specific terminology to the graphs (visualization) significantly enhances persuasiveness. For those interested in detailed measurement results and graphs of green tea, please check our website!
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Applications/Examples of results
You can utilize taste sensors for market research and preliminary studies in product development at food manufacturers.
Detailed information
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When viewed in two dimensions, the differences are clearly visible.
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You can see the differences even when comparing by production area.
Company information
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.
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