Evaluation and control of physical properties and flavor of foods using human sensing systems

通过将用于检测化学成分的传感器和用于感测机械性质的传感器分别附接到鼻腔和口腔来构建人体感测系统。这些人类传感系统能够对食物的香气和物理特性进行定量感官评价。普通的化学分析和流变学测量是使用人类传感系统评估的相同食物进行的。人类感官系统和普通仪器分析结果之间的关系清楚地表明了决定食品香气和物理特性的几个因素。

Human sensing systems were constructed by attaching sensors for detecting chemical components and sensing mechanical properties to nasal and oral cavities, respectively. These human sensing systems enabled quantitative sensory evaluation of aroma and physical properties of foods. Ordinary chemical analyses and rheological measurements were carried out using the same foods that were evaluated by the human sensing systems. The relationship between results of human sensing systems and ordinary instrumental analyses clearly showed several factors determining aroma and physical properties of foods.