Odor and taste vary significantly between individuals, and people's sensory threshold values differ depending on the component. Accordingly, sensory evaluation is indispensable in evaluating odor. By using equipment to complement various types of sensory evaluation, analysis can be performed more efficiently and effectively than with sensory evaluation alone.
Measurement of Mint (Sniffing GC-MS)
A mint sample was evaluated by the gas chromatograph mass spectrometer system with a sniffing port. From the results, it was shown that a strong odor was not sensed even when large amounts of limonene were contained; conversely, a strong odor was sensed with even small amounts of skatole. This indicates that there is no proportionality between the amount of a component and the intensity of the odor.
Brain Reactions to Different Sensory Stimuli (fNIRS)
Brain reactions were monitored using the functional Near-Infrared Spectroscopy (fNIRS) System which enables real-time visualization of the status of brain surface activity by shining near-infrared light. It is evident that there are differences in blood flow in the brain depending on different sensory stimuli.
|M271||Investigating Food Quality Evaluation: Complete Analysis of Aroma Compounds and Metabolites in Food||GC-MS Smart Metabolites Database|
|C146-E335||Simplified Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents "MonoTrap" and GC-MS||GC-MS|
|C146-E293||New Approach for Off-Flavor-Complaint Product Analysis Using GC/MS Off-Flavor Analyzer||GC-MS Database for Off-Flavor Analysis|