EVALUATING METHOD FOR FLAVOR MODIFIER

PROBLEM TO BE SOLVED: To provide an evaluating method for flavor modifier that solves defects resulting from organoleptic evaluation, and can efficiently and objectively evaluate flavor modification effect of a flavor modifier in a short time with no invasion and low restraint.SOLUTION: The evaluati...

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Bibliographische Detailangaben
Hauptverfasser:	MATSUMOTO TOMONA, NAKAMURA AKIO, SAITO KANA, FUJIKI FUMINO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an evaluating method for flavor modifier that solves defects resulting from organoleptic evaluation, and can efficiently and objectively evaluate flavor modification effect of a flavor modifier in a short time with no invasion and low restraint.SOLUTION: The evaluating method includes the processes of: (1) letting a testee drink a solution of a taste substance selected from the group of a sweet substance, a salty substance, a sour substance, a bitter substance, and a tasty substance while a known flavor modifier is added, and measuring change in signal intensity nearby the temple parts of the testee by a biological optical measurement device; (2) selecting a testee recognized to have had change in the signal intensity nearby the temple parts as a result of addition of the known flavor modifier in the process (1); (3) letting the testee selected in the process (2) drink the solution of the taste substance in which a flavor modifier to be tested is added, measuring change in the signal intensity nearby the temple parts by the biological optical measurement device, and evaluating flavor modification effect based upon the change in the signal intensity as an index.