[Case Study] I compared ready-to-eat curry.

Utilization methods for taste sensors in product development and marketing.

We measured ready-to-eat curry using a taste sensor. In recent years, the demand for ready-to-eat curry has increased among single-person households and dual-income families due to its cost performance (value for the price) and time efficiency (convenience and time-saving). Additionally, this demand has polarized into two categories: premium types that focus on quality ingredients and those supervised by renowned restaurants, and low-priced, everyday products that cater to consumers' desire to save due to rising prices. This time, we measured the taste trends of a medium-spicy beef curry from a manufacturer’s brand (NB) that can be purchased at supermarkets using a taste sensor. From a three-dimensional bubble graph that added product price as the size of the bubbles to the results of the taste sensor evaluating the original flavors and complexity of ingredients, represented as "bitterness and off-flavors (richness)," and the evaluation of saltiness and richness, we observed interesting results. Products with mild bitterness and off-flavors, as well as saltiness, were easy to eat and low-cost, making them popular standard items. In contrast, products with strong bitterness, off-flavors, and saltiness were distinguished as high-priced and authentic-tasting products.

Other analytical equipment