Investigation of Components that Affect Flavors and Visualizing Differences in Tastes

Abstract

Sensory analysis of food is based on the five senses—taste, smell, touch, sight, and hearing. In recent years, there has been a growing need to supplement sensory analysis, which depends on the subjective sensations of assessors, with instrumental analysis used to search for components that affect flavors and to visualize differences in tastes. However, searching for components that contribute to flavors is not easy and the process flow is not well established. Identifying a flavor index based on something ambiguous, other than with the five tastes, is even more difficult.