Supporting product development by quantifying "deliciousness"
製品の開発では、競合品との差別化や原料変更の影響把握、保存中の品質変化など、“おいしさ”に関する判断に悩む場面が少なくありません。また、官能評価だけでは客観的な説明が難しい場合があります。本講演では、味覚・香気・成分の分析を通じておいしさを数値化し、商品開発の判断を支援する取り組みをご紹介します。
In product development, decisions related to "deliciousness"—such as differentiating from competing products, understanding the impact of ingredient changes, and tracking quality changes during storage—are often difficult. Sensory evaluation alone can also make objective explanation difficult. This session introduces an approach that quantifies deliciousness through taste, aroma, and component analysis to support product development decisions.