Physicochemical analysis examples that challenge "delicious!" by quantifying sensations
食品の二次機能は，これまで五感（官能評価）が中心で数値化が難しい領域でした。
本講演では，味・香り・食感・外観を機器で数値化する技術に加え，
二次機能分析と成分分析を掛け合わせた「おいしさ」解明の取り組みを実際の事例とともに解説します。
新商品開発や品質改善に役立つヒントをお届けします。
The secondary functions of food, traditionally evaluated via sensory analysis, have long presented quantification challenges. This presentation introduces advanced technologies to quantify taste, aroma, texture, and appearance using analytical instruments. Furthermore, we showcase real-world case studies combining secondary function and component analysis to unveil the science behind "deliciousness" (palatability). This session will offer actionable insights to inspire your new product development and quality improvement.