{"title":"How to succeed in developing hit products based on the sensory evaluation","authors":"Y. Kozuka","doi":"10.9763/jjsse.25.2","DOIUrl":"https://doi.org/10.9763/jjsse.25.2","url":null,"abstract":"","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124273745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of cacao beans aroma on taste preferences for bitter chocolate","authors":"A. Hoshino, Kai Ishikawa, Aya Okada, Fumiko Iida","doi":"10.9763/JJSSE.24.29","DOIUrl":"https://doi.org/10.9763/JJSSE.24.29","url":null,"abstract":"Investigation of the effect of aroma on the taste characteristics of three bitter chocolates, formulated from different cacao bean varieties (harvested from Ghana, Venezuela, and Ecuador). Sensory evaluations were given scores by 95 panelists wearing or not wearing nose clips. A questionnaire survey was also carried out. Twentysix panelists showed changed preferences for chocolate in sensory tests while wearing a nose clip using the TDS (Temporal Dominance of Sensations) method. The scoring results showed the sensation of taste to be more sensitive when not wearing a nose clip than when wearing one, and that greater taste intensity was experienced without a nose clip. The TDS method revealed the key aroma characteristics: the Ghanaian chocolate had a “sweet nut” and “honey” taste, the Venezuelan variety had a “roasted nuts” flavor, and the Ecuadorian variety had as “floral” and “fruity” taste. The questionnaire survey showed the most important item to be “Taste” (80.0%), followed by “Aroma”. The fact that 49.5% of subjects showed different preferences for chocolate types while wearing the nose clip demonstrates that the aroma of chocolates affects taste preference. Aroma is therefore an important characteristic in the sensory evaluation of chocolate. (Received 21 June 2019, Accepted 15 November 2019)","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"37 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120971262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Atsuko Takahashi, Shuntaro Ise, H. Mogi, Keiko Fujii
{"title":"Analysis of the taste properties of nutrient-enriched eggs","authors":"Atsuko Takahashi, Shuntaro Ise, H. Mogi, Keiko Fujii","doi":"10.9763/JJSSE.24.19","DOIUrl":"https://doi.org/10.9763/JJSSE.24.19","url":null,"abstract":"In this study, we investigated the characteristics of three types of eggs (normal, vitamin D (VD) enriched, and docosahexaenoic acid (DHA) enriched) by sensory evaluation, complemented with a taste sensing system. Additionally, the viscoelasticity and chromaticity of the egg yolks were evaluated and the concentration of free amino acids was measured. The dynamic viscoelasticity and free amino acid concentration did not vary significantly in the three types of eggs evaluated. However, the difference in each egg was highlighted in the chromaticity of the egg york. The “ saltiness ” and “ bitterness (initial taste), ” but not the “ richness ” of each egg, could be recognized by the taste sensing system. Contrastingly, in the sensory evaluation, VD- and DHA-enriched eggs scored higher in terms of egg yolk chromaticity, umami, and richness in taste compared to normal eggs. The findings of the taste sensing system did not necessarily correlate with those of the sensory evaluation. However, “ saltiness ” and “ bitterness (initial taste), ” which could not be distinguished by sensory evaluation, were recognized by the taste sensing system.","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130491580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Evaluation of consumption behavior during mealtime using network analysis","authors":"Kohei Sato, Hitoshi Kinugasa","doi":"10.9763/jjsse.23.109","DOIUrl":"https://doi.org/10.9763/jjsse.23.109","url":null,"abstract":"This is the first study to establish the methodology to visualize consumption behavior of beverages and Japanese cuisine using network analysis. We conducted a novel experiment to analyze consumption behavior using non-alcoholic beverages and Japanese cuisine as samples in a situation similar to actual mealtime . The experiment involved the following steps: (1) Capture a moving image of an assessor having a meal, and record the consumption behavior; (2) Perform a network analysis on the consumption behavior recorded, and visualize the relationship between a beverage and a cuisine; and (3) Calculate the dominance rate of consumption behavior and construct band plots for the visualization of meal flow. The results offered new insights into consumption behavior during mealtime, including understanding consumer behavior, which plays a central role during mealtime, and quantitatively and visually understanding the flow of the meal. The results revealed that consumption behavior differed, depending on the type of beverage provided with Japanese cuisine. In particular, the consumption of green tea played a significant role during mealtime; it was frequently consumed when moving from one dish to another. As stated above, the methodology established in this study provides new information on consumption behavior during mealtime.","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"30 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113989434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Surviving way of sensory evaluation","authors":"H. Jingu","doi":"10.9763/jjsse.23.7","DOIUrl":"https://doi.org/10.9763/jjsse.23.7","url":null,"abstract":"","PeriodicalId":360162,"journal":{"name":"Japanese Journal of Sensory Evaluation","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128693113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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