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.
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Applications/Examples of results
You can utilize taste sensors for market research and preliminary studies in product development at food manufacturers.
Detailed information
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By adding another piece of information (in this case, price) to the numerical data of flavor, new discoveries were made.
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When looking at the balance of flavors, the characteristics of each sample become apparent.
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Taste sensors hold the No. 1 share in the domestic industry and domestic sales. We provide reliable technology backed by over 600 units sold as a manufacturing company and more than a quarter-century of research achievements.
