Taste Evaluation by Taste Sensor Analysis in Tomatoes

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  • 味覚センサ分析によるトマト果実の食味評価の検討
  • ミカク センサ ブンセキ ニ ヨル トマト カジツ ノ ショクミ ヒョウカ ノ ケントウ

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In this study, we examined taste sensor analysis as a new method that is similar to sensory evaluation in tomatoes. For tomatoes which differ in cultivation method, production area and harvest time, we developed a taste map by ingredient analysis, taste sensor analysis and sensory evaluation, and compared the tomato distribution on the taste map. As a result, with regard to the correlation of the tomato distribution, taste sensor analysis (vs. sensory evaluation) was higher than ingredient analysis (vs. sensory evaluation), and the possibility of taste evaluation by taste sensor analysis in tomatoes was suggested.

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