| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2018: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
Food evaluation using taste and olfactory measurement system and sensory data. In this research, we promoted the fusion of the creation of taste and olfactory measurement system aiming at the evaluation of the taste of food and sensitivity information data. The establishment of a measurement and evaluation system that objectively classifies and quantifies the taste of food is an urgent issue. Therefore, we constructed a system that statistically processes the obtained measurement data using a plurality of physicochemical instruments. We could suggest that it could be classified quickly and easily by measuring the taste beverage and applying statistical information processing method. From these things, a guideline for the construction of a food sensitivity model has been established.
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