Shimadzu
Food Science Solutions
Turning Taste into Science
The subjective elements that make something taste good are related mainly to the five senses, including aroma and texture.
In food product development, sensory tests are performed on food using the five human senses to check whether a food looks appetizing, whether it actually tastes good, and what flavor and texture it has.
Here, we introduce various examples of evaluation cases using analytical equipment to complement sensory tests and obtain quantitative, objective results.
-
Aromas
[ Analysis of Aroma Components ]
- Aroma Component Analysis
- Sensory Evaluations/Evaluation of Aroma
-
Flavors
[ Analysis of Tastiness Components ]
- Analysis of Nutrition/Functional Components
- Food Metabolomics
-
Food Textures
[ Food Textures ]
- Crunchiness and Elasticity
- Feeling on the Tongue
- Evaluation of Other Physical Properties (Moisture Content and Protein Denaturation)
Application/Keywords
A variety of applications related to food are being developed.
Here, applications to perform food-related evaluations and the instruments required are introduced by categorized keywords.
-
Aromas
-
Flavors
-
Food Textures
- Evaluation by texture analyzer: Confectionery food texture
- Evaluation by texture analyzer: Nursing care and food/meat substitutes
- Example of evaluations using powder measurement instruments: Dynamic image analysis
- Example of evaluations using powder measurement instruments: Laser diffraction and scattering methods
- NDT System: X-ray CT System
Related Information
-
- Food as a Starting Point for a Healthy and Happy Society (NARO Shimadzu Kyoto Laboratory for Food Innovation)
- Click here for details