JP2018124106A - Dynamic time sensory evaluation method of food and food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sensory evaluation method for evaluating complex flavor characteristics of a food and taking into consideration a drink scene in real life.SOLUTION: A step of collecting binary data for evaluating a human being in dynamic time from when a food is put into an oral cavity to when sensory characteristics are not felt for a predetermined period with respect to a plurality of sensory characteristics, and the step is at least executed more than two times or more in one time session so that the complicated flavor characteristics of the food is more explicitly expressed, and a method of also explicitly expressing compatibility of the food is provided. Further, if necessary, sampling is performed by Monte Carlo analysis from the data obtained in the sensory evaluation, and a method of approximating the distribution of the data is also executed.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a time-dynamic sensory evaluation method for foods and drinks, and a food and drink manufactured using the sensory evaluation method.

  Foods and drinks generally have a complex composition and are evaluated by humans according to their senses and sensibilities when they enter the human mouth. The sensory evaluation is widely adopted in the food and drink field. However, it is also true that sensory evaluation is difficult to achieve reproducibility at the same level as instrumental analysis, and to suppress fluctuations between individuals and within individuals. In particular, there are many “image words” that consist of multi-sensory and complex flavor characteristics that are difficult to set a reference material that is somewhat clear like the basic five tastes. There is great difficulty in objective evaluation. In addition, because sensory evaluation is performed in a well-controlled laboratory and in the eating and drinking scene in actual life, various conditions such as the amount of eating and drinking and eating together are different. It is often pointed out that food additives such as fragrances and food and drink development sites have problems in applying them.

As a means to evaluate more complex flavor characteristics than time static sensory evaluation methods such as scoring methods that are frequently used in sensory evaluation of food and drink, exemplify temporal dynamic sensory evaluation methods Can do. Time dynamic sensory evaluation methods include TI (Time Intensity) method, TDS (Temporal Dominance of Sensations) method, etc. The TI method is basically a method of measuring time intensity for one kind of flavor characteristic. Thus, it is practically impossible to evaluate complex flavor characteristics composed of a plurality of flavor expressions at one time (Non-Patent Document 1). On the other hand, in the TDS method, by selecting the most “dominant” flavor expression from a plurality of flavor expressions at once, more complex flavor characteristics can be evaluated, but stable and highly reproducible results are obtained. Therefore, an evaluation panel of 30 or more people is recommended, and there are cases where it is difficult to implement at the actual development site (Non-Patent Document 2). Furthermore, in this method, since it is necessary to select the most “dominant” expression from a plurality of flavor expressions, it is difficult to rank different senses such as aroma, taste and texture.
The TCATA (Temporal Check All That Apply) method, which is a method for collecting data dynamically in time and evaluating a plurality of flavor expressions simultaneously without ranking, has been reported relatively recently. (Non-Patent Document 3). However, even with the TCATA method, it cannot be said that the influence of the amount of eating and drinking such as the eating and drinking scene in actual life and the influence of eating together are sufficiently considered.

Lee W. E. and Pangborn R.D. M.M. , 1986, Time Intensity: The temporal aspects of sense perception. Food Technology, 40, 71-78, 82 Rapid Sensitive Profiling Technologies Applications in New Product Development and Consumer Research, A volume in Woodhead Publishing Publishing. Delarue, B.D. Lawlor and M.M. Rogeaux 2014, ISBN: 978-1-78242-248-8 John C. Castura et al. , Temporary Check-All-That-Apply (TCATA): A novel dynamic method for charactorizing products, Food Quality and Preference, Vol. 90, Volume A, P47.

  The present invention provides a sensory evaluation method for foods and drinks, and an object thereof is to provide a sensory evaluation method for evaluating complex flavor characteristics of foods and drinks and considering food and drink scenes in actual life. And A further object of the present invention is to provide a food and drink that has been developed by including sensory evaluation by the above method.

The present invention relates to the following [1] to [8].
[1]
A sensory evaluation method for food and drink,
1) For multiple sensory characteristics, after collecting food and drink in the mouth, collect binary data to evaluate humans dynamically over time,
2) A sensory evaluation method, wherein the step 1) is performed at least twice in one session.
[2]
It is a sensory evaluation method for foods and drinks, and food and drinks are performed at least four times in one session, and foods and drinks of the same quality are not eaten or consumed twice or more, and data is collected once every two foods and drinks The sensory evaluation method for compatibility of food and drink according to [1], which is performed.
[3]
[1] The sensory evaluation method according to [1], wherein the food or drink according to [1] is the same quality food or drink, and is eaten or consumed at least twice.
[4]
The sensory evaluation method according to any one of [1] to [3], wherein the sensory characteristics described in [1] are performed in at least three or more.
[5]
The sensory evaluation method according to [1], wherein the sensory characteristics according to [1] to [4] include sensory characteristics using at least two senses.
[6]
A method for analyzing sensory evaluation data, wherein sampling is performed by a Monte Carlo method from data obtained by the sensory evaluation method according to any one of [1] to [5] to approximate a data distribution.
[7]
A fragrance composition that has been designed using a sensory evaluation result obtained by the method described in [1] to [6].
[8]
A food or beverage product for which product design has been performed using the sensory evaluation results obtained by the methods according to [1] to [6]

  ADVANTAGE OF THE INVENTION According to this invention, the complicated flavor characteristic of the food / beverage products which was difficult conventionally can be evaluated, and the flavor characteristic in consideration of the food / beverage scene in an actual life can be evaluated. Therefore, the food / beverage products which exhibit the flavor more excellent in the food / beverage scene in the actual life than before can be provided.

FIG. 1 is a diagram visualizing the temporal dynamic sensory characteristics of chocolate when drinking water first. The horizontal axis indicates time (seconds), and the vertical axis indicates the total number of responses in each evaluation term. FIG. 2 is a diagram visualizing the temporal dynamic sensory characteristics of the combination of chocolate and coffee. FIG. 3 is a diagram visualizing the temporal dynamic sensory characteristics of the combination of chocolate and milk. FIG. 4 is a diagram visualizing temporal dynamic sensory characteristics of a combination of chocolate and green tea leachate. FIG. 5 is a diagram visualizing temporal dynamic sensory characteristics at the time of first eating and drinking in the evaluation of chocolate multi-intake. FIG. 6 is a diagram visualizing temporal dynamic sensory characteristics at the time of eating and drinking for the second time in the evaluation of multi-intake of chocolate. FIG. 7 is a diagram visualizing the temporal dynamic sensory characteristics at the time of eating and drinking for the third time in the multi-intake evaluation of chocolate. FIG. 8 is a diagram visualizing temporal dynamic sensory characteristics at the time of eating and drinking for the fourth time in the evaluation of multi-intake of chocolate. FIG. 9 is a diagram visualizing temporal dynamic sensory characteristics at the time of eating and drinking for the fifth time in the evaluation of multi-intake of chocolate. FIG. 10 is a diagram visualizing temporal dynamic sensory characteristics at the time of eating and drinking in the first evaluation of multi-itake of chocolate using the TCATA method. The horizontal axis represents time (seconds), and the vertical axis represents the rate at which the panel reacted for each evaluation term. FIG. 11 is a diagram visualizing temporal dynamic sensory characteristics at the time of first eating and drinking in the evaluation of multi-take of chocolate using the TDS method. The horizontal axis represents time (seconds), and the vertical axis represents the rate at which the panel reacted for each evaluation term. FIG. 12 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the first drinking in the evaluation of the coffee brew multi-intake. FIG. 13 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the second drinking in the evaluation of multi-intake of coffee brew. FIG. 14 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the third drinking in the evaluation of the coffee brew multi-intake. FIG. 15 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the fourth drinking in the evaluation of the coffee brew multi-intake. FIG. 16 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the fifth drinking in the evaluation of the coffee brew multi-intake. FIG. 17 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the first drinking in the evaluation of RTD (Ready-To-Drink) green tea multi-intake. FIG. 18 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the second drinking in the multi-intake evaluation of RTD (Ready-To-Drink) green tea. FIG. 19 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the third drinking in the evaluation of RTD (Ready-To-Drink) green tea multi-intake. FIG. 20 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the fourth drinking in the multi-intake evaluation of RTD (Ready-To-Drink) green tea. FIG. 21 is a diagram visualizing temporal dynamic sensory characteristics at the time of the fifth drinking in the multi-intake evaluation of RTD (Ready-To-Drink) green tea. FIG. 22 is a diagram visualizing temporal dynamic sensory characteristics at the time of the first eating and drinking in the evaluation of the multi-intake of rice crackers. FIG. 23 is a diagram visualizing temporal dynamic sensory characteristics at the time of the second eating and drinking in the evaluation of the multi-intake of rice crackers. FIG. 24 is a diagram visualizing temporal dynamic sensory characteristics at the time of eating and drinking for the third time in the multi-intake evaluation of rice crackers. FIG. 25 is a diagram visualizing temporal dynamic sensory characteristics at the time of the fourth eating and drinking in the evaluation of multi-intake of rice crackers. FIG. 26 is a diagram visualizing the temporal dynamic sensory characteristics at the time of the fifth eating and drinking in the evaluation of the multi-intake of rice crackers. FIG. 27 is a diagram that visualizes the difference due to the combination of food and drink by sampling using the Monte Carlo method (bootstrap method) from the data of Example 1 and performing principal component analysis. Indicates a confidence ellipse. FIG. 28 is a diagram visualizing the difference due to the combination of food and drink by sampling using the Monte Carlo method (bootstrap method) from the data of Example 1 and performing the principal component analysis, and showing the principal component load amount. . FIG. 29 is a diagram that visualizes the difference depending on the number of times of eating and drinking by sampling using the Hamiltonian Monte Carlo method from the data of Example 2 and performing principal component analysis, and shows the principal component score. FIG. 30 is a diagram that visualizes the difference depending on the number of times of eating and drinking by sampling using the Hamiltonian Monte Carlo method from the data of Example 2 and performing the principal component analysis, and shows the principal component load amount.

(Food and drink subject to sensory evaluation)
Although food / beverage products are not specifically limited, A foodstuff and processed foods are included, It is not necessary to include food additives, such as a fragrance | flavor composition, and food / beverage products described in a Japanese food composition table | surface etc. are mentioned.
Examples of the food include dairy products, confectionery, fat products, processed agricultural products, seasonings, soups, processed livestock products, and processed fishery products.
Dairy products include butter, cheese and cheese food.
Examples of the confectionery include frozen confectionery, Japanese confectionery, Western confectionery, dessert, baked confectionery, bakery, and candy.
Examples of oils and fats include margarine, coffee whitener, and chocolates.
Examples of processed agricultural products include noodles, processed vegetable protein products, jams, pastes, pickles, canned agricultural products, fruit juices, and processed meat products.
Seasonings include miso, soy sauce, sauce, mayonnaise, and dressing.
Examples of soups include powdered soups, retort pouch soups, and canned soups.
Processed livestock products include ham, sausage, hamburger and canned meat.
Examples of processed fishery products include fish ham, fish sausage, fish paste products, and canned fish.
Others include bakery products, candy products, gums, frozen foods, retort food products, instant food products, livestock feed, fish feed, pet feed, oral care products, etc. Milk, cereals, edible oils and fats as raw materials Agricultural products such as fruits and vegetables, livestock meat, and seafood are also targeted.

Beverages include carbonated drinks, fruit drinks, vegetable drinks, beers, non-alcoholic beers, non-alcoholic drinks, Chuhai, other liquors, tea drinks, coffee drinks, functional drinks, cocoa drinks, cacao drinks, sugarless Beverages, sports drinks, nutrition / nutrition drinks, dairy products, lactic acid bacteria drinks, milk drinks, vinegar drinks, and the like.
Examples of teas include tea leaves and tea leaf extracts that are raw materials for green tea, black tea, oolong tea, and the like.
Coffee beverages include coffee beans, coffee liquor, instant coffee and the like.
Preferred are coffee drinks and tea drinks, and particularly preferred are coffee drinks.

  There is no particular limitation on the form of the beverage product, and it can be drunk as it is after purchase. Canned beverages such as cans and PET bottles (RTD (Ready-To-Drink) beverages), powdered form that is dissolved in water or hot water and quoted Examples include beverages and products that require leaching to drink tea or coffee-based beverages.

In addition, the food and drink includes a fragrance-based raw material.
Perfume base materials include citrus fruits such as lemon, grapefruit and orange, fruits such as apple, melon, grape, peach and pineapple, beverages such as tea, green tea, oolong tea and coffee, and dairy products such as milk and yogurt. Mint, vanilla, peppermint, spearmint, Japanese mint, black pepper, cinnamon, clove, nutmeg, turmeric, basil, oregano, rosemary, sage, thyme, cardamom, coriander, dill, fennel , Nuts such as almonds, cashews, peanuts, walnuts and pine nuts, meats such as beef, pork and chicken, and seafoods such as salmon, bonito, seaweed, kombu, crab and scallops. As long as they are plant-derived substances, these fruits, flowers, buds, trees, bark, branches, leaves, stems, roots and extracts thereof can be targeted.
In addition to these, specific examples include the substances described in “Natural Fragrance Base Material Collection” (issued June 1, 2011, edited by the Japan Fragrance Industry Association).

  Examples of food additives include fragrances (synthetic fragrances, natural fragrances, blended fragrances), sweeteners (acesulfame potassium, stevia, erythritol, etc.), acidulants (citric acid, tartaric acid, phosphoric acid, lactic acid, etc.), and bitter flavours. (Caffeine, naringin, etc.), seasonings (sodium glutamate, L-arginine, etc.), coloring agents (chlorophyllin, grape skin pigment, safflower red pigment, edible red No. 102, copper chlorophyllin sodium, etc.), preservatives (benzoic acid, Sorbic acid, etc.), thickening stabilizers (carrageenan, xanthan gum, guar gum, dextran, pullulan, etc.), emulsifiers (Quillaja extract, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, polysorbate 60, etc.), production agent ( Sodium bicarbonate, potassium carbonate, magne carbonate ), Antioxidants (catechin, quercetin, tea extract, green coffee bean extract, d-α-tocopherol, disodium calcium ethylenediaminetetraacetate, etc.), color formers (potassium nitrate, sodium nitrate, etc.), brighteners ( Carnauba wax, lanolin, paraffin wax, etc.), bleach (calcium acetate, sodium hyposulfite, etc.), enzymes (lipase, pectinase, polyphenol oxidase, protease, etc.), etc. , Gum arabic, corn starch, modified starch, etc., spices (mint, pepper, perilla, garlic, ginger, etc.), inorganic salts (sodium chloride, potassium chloride, etc.), other flavor improvers (flavor improving peptides, fruit juice-derived fractions) Etc.).

  The number of foods and drinks to be subjected to sensory evaluation can be arbitrarily selected from one or two or more depending on the purpose of the evaluation, but two or more are evaluated particularly for the purpose of developing foods and drinks. By comparing, flavor characteristics of complex foods and drinks can be expressed more explicitly. For the purpose of developing food and drink, the combination of food and drink when evaluating two or more foods and drinks includes the difference in raw materials such as the difference in the origin of raw materials and the difference in the lot of raw materials, as well as fragrance compositions and emulsifiers.・ Different types of food additives such as pH adjusters, difference in amount added, presence or absence and order of processing steps such as heating, distillation, concentration, filtration, etc., differences in parameters of each step, food and drink for sensory evaluation Examples include controllable factors such as temperature difference and amount difference, crystal state, emulsified particle distribution, and moisture and other labeling factors and error factors. By conducting a sensory evaluation session of the combination of foods and drinks, it is possible to express explicitly even a small quality difference between foods and drinks when compared with inter-individual and intra-individual fluctuations in the conventional sensory evaluation method. Become.

(Term describing sensory characteristics)
The term describing the sensory property in the present invention can be arbitrarily selected depending on the purpose of evaluation. For example, Lexicon for Sensitivity Evaluation: Aroma, Flavor, Texture and Appearance (G.V. Civil et al., ASTM International, Flavor descriptive words described in Conshohocken, PA, 2011), sweet taste, bitter taste, salty taste, sour taste, taste like umami and astringency, sweet scent, grassy scent, acid scent, roasted scent, flowery scent, etc. It includes terms that describe somatic sensations such as olfaction, pungent taste, irritation, warmth, coldness, firmness and smoothness, and auditory sensations such as mastication and swallowing sounds. Furthermore, the terminology used to describe the senses includes onomatopoeia peculiar to Japanese such as crispy, sticky, crispy, crisp, schwarzwa, zakuzaku, fluffy, crispy, toro, sloppy, refreshing, chilly, tingling, tingling. To do.

  The number of terms describing sensory characteristics to be used at the same time depends on the type and amount of food and drink, the purpose, the panel attribute, etc., and can be arbitrarily selected as long as it is 3 or more, but 3 to 15 examples can do. If the number is less than 3, the complex flavor characteristics of the food and drink cannot be evaluated, and if the number is more than 15, it deviates from the range of human substantial evaluation ability, which is not preferable.

(Definition of time dynamic)
In the present invention, time dynamic directly means that various sensory quantities change with time. For example, temporal dynamic data relating to a sensory amount refers to data in which an element of time is included in the data relating to a change in sensory amount.
On the other hand, the time element is not included in the data obtained by the time static sensory evaluation method.

(Definition of binary data)
In the present invention, binary data refers to two categories of terms describing the sensory characteristics, such as selecting 1 when the characteristics are felt during sensory evaluation and selecting 0 (zero) when the characteristics are not felt. It means cal data. As the type of categorical data, in addition to discrete values such as 1.0, arbitrarily select the type of categorical data with a small human information processing burden from positive / negative, plus / minus, ○ / x, etc. can do.

(Other sensory evaluation conditions)
Evaluation conditions such as the order of presentation of food and drink other than the above, the environment of the evaluation facility, and removing various biases to the evaluation panel as much as possible are preferably performed in accordance with conventional sensory evaluation methods such as identification tests and rating methods. . As for the time for continuing the evaluation in one evaluation, an arbitrary amount can be selected according to the type and amount of food and drink, the purpose, the panel attribute, and the like. For example, in the case of chocolate, a range of 15 seconds to 5 minutes can be exemplified, in the case of a beverage, a range of 15 seconds to 5 minutes can be exemplified, and in the case of gum, a range of 15 seconds to 45 minutes can be exemplified. If the evaluation time is too short, the complex flavor characteristics of the food and drink cannot be evaluated, and if it is too long, the concentration of the panel will not be sustained, which is not preferable.

(Session definition)
In the present invention, a session means a continuous sensory evaluation that does not include breaks for the purpose of recovering sensory fatigue. This reproduces the actual eating and drinking scene. The appropriate time for a single session varies depending on the type and amount of food and drink, the purpose, and the panel attributes, but can range from 1 minute to 90 minutes. In normal sensory evaluation, a plurality of evaluations may be performed in one session, but the definition is different in that the next evaluation is not performed until sensory fatigue is recovered for each evaluation.

<Evaluation of compatibility>
In general, foods are eaten together, and combinations such as cheese and wine, coffee and chocolate are known to be compatible. Therefore, in order to express the difference in eating for foods and drinks of the same quality in a time dynamic, visual and objective manner, foods and drinks of the same quality as foods and drinks of different quality are alternately put in the mouth and tasted naturally. At that time, it is possible to evaluate compatibility by collecting binary data evaluated by humans dynamically over time for foods and drinks of the same quality.
In order to evaluate compatibility, it is necessary to eat and drink at least four times in order to clarify the difference depending on the combination of food and drink.

(Definition of food and drink of the same quality)
In the present invention, foods and drinks of the same quality include the difference in raw materials such as the difference in the origin of raw materials and the difference in the lot of raw materials, as well as the types and amounts of food additives such as fragrance compositions, emulsifiers and pH adjusters. Uniform food and drink with the same conditions for controllable factors such as differences, the presence and order of processing steps such as heating, distillation, emulsification, concentration, filtration, and sterilization, and differences in parameters for each step Means that.

(Definition of different quality food and drink)
In the present invention, foods and beverages of different qualities are names (or (or) foods and foods subject to sensory evaluation) that may be used alternately in a food and beverage scene in actual life. It means foods and drinks with different names. In addition to differences in raw materials such as differences in raw material production areas and raw material lots, differences in the types and amounts of food additives such as fragrance compositions, emulsifiers and pH adjusters, heating process, distillation process and emulsification It also includes foods and drinks having different controllable factors such as the presence or absence and order of processing steps such as a process, concentration process, filtration process, and sterilization process, and differences in parameters of each process.

<Evaluation of Multi-intake>
In order to sensory evaluate the characteristics of foods and drinks that change as the amount of food and drink increases, foods and drinks of the same quality to be evaluated are put in the mouth in multiple portions. The amount to be put in the mouth at one time varies depending on the type and purpose of the food and drink, the attributes of the panel, etc., but if there is no significant difference from the amount naturally consumed in real life, select an arbitrary amount Can do. For example, in the case of chocolate, a range of 0.5 g to 70 g can be exemplified, and in the case of a soft drink, a range of 5 g to 100 g can be exemplified. The number of times to put in the mouth in one session (hereinafter, sometimes referred to as the number of sensory evaluations) also varies depending on the type and purpose of the food and drink, and can be exemplified by 2 to 10 times. The effect of the amount of eating and drinking cannot be evaluated once, and if it exceeds 10, the concentration of the normal panel will not be sustained, which is not preferable. As for the time for continuing the evaluation in one evaluation, an arbitrary amount can be selected according to the type and amount of food and drink, the purpose, the panel attribute, and the like. For example, in the case of chocolate, a range of 15 seconds to 5 minutes can be exemplified, in the case of a beverage, a range of 15 seconds to 5 minutes can be exemplified, and in the case of gum, a range of 15 seconds to 45 minutes can be exemplified. If the evaluation time is too short, the complex flavor characteristics of the food and drink cannot be evaluated, and if it is too long, the concentration of the panel will not be sustained, which is not preferable.

(Sense definition)
In the present invention, the sensation includes all sensations related to sensory evaluation of foods and drinks, such as sweetness, bitterness, salty taste, acidity, taste like umami and astringency, sweet fragrance, grassy odor, acid odor, roasting It includes sensations such as senka, flower-like scents, pungent taste, irritation, warmth, coldness, somatic sensation such as firmness and smoothness, and hearing such as mastication and swallowing sounds.

(Definition of Monte Carlo method)
In the present invention, the Monte Carlo method refers to a method of performing simulations and numerical calculations using random numbers. More specifically, the bootstrap method, jackknife method, Markov chain Monte Carlo method, and Hamiltonian Monte Carlo method are included. By using this method, the magnitude of the difference between individuals in the sensory evaluation, the magnitude of the difference in the product, the magnitude of the difference in the number of times to put in the mouth, the magnitude of the difference in the type of food and drink to eat and drink in advance It is possible to visualize and compare the length, and it is possible to appropriately make a judgment even with data of a relatively small number of evaluation panels.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

Example 1
(Sensory evaluation of compatibility between beverage and chocolate)
Foods and beverages subject to method sensory evaluation:
Roasted Arabica coffee roasted beans (obtained from Takasago Coffee Co., Ltd.) roasted in a coffee brew and then roasted and ground using a commercially available coffee mill (Fujiroyal TYPE R-440, manufactured by Fuji Koki Co., Ltd.) Coffee beans were prepared. About 200 mL of hot water is poured into about 10 g of the roasted and ground coffee beans, lightly stirred and allowed to stand for 1 minute, and then filtered through a filter paper to separate the coffee liquid and roasted and ground beans to obtain a coffee brew. It was. The obtained coffee brew was cooled to room temperature and then subjected to subsequent sensory evaluation.
Commercial milk After commercial milk was brought to room temperature, it was subjected to subsequent sensory evaluation.
Green tea leaching solution Green tea leaves were produced in Kagoshima Prefecture, and 300 ml of hot water was poured into 15 g of tea leaves and leached for 1 and a half minutes.
Commercially available chocolate (cacao 70%) aliquot (represents some food and drink taken out of uniform food and drink) 2.4 ± 0.5 g
Panel: 5 persons Procedure: The panel tasted 20 ml of one of the beverages transferred to a transparent cup, and then ate the chocolate to be evaluated without rinsing the oral cavity. A program of the TCATA method was created on a computer using the programming language VBA, and evaluation was performed using the program. In the TCATA method, binary data of each term is accumulated on a computer by selecting a term that can be felt each time among terms describing sensory characteristics as time passes. The panel selected all the evaluation terms felt each time from the terms describing the sensory characteristics of chocolate displayed on the computer screen while eating chocolate naturally. The selection was removed when the evaluation term was no longer felt. The evaluation was terminated when all the evaluation terms were not felt or when 180 seconds had elapsed from the start. The evaluation terms were nine items: sweet scent, cacao sensation, roasted scent, fruity, sweetness, bitterness, sourness, astringency / astringency, and powderiness. The sampling rate of binary data for each evaluation term was 1 Hz. The above procedure was performed for each beverage to be evaluated, and the evaluation order was randomized between panels.
Result From the obtained result, the graph which piled up the reaction number of the panel for every evaluation term for every evaluation term for every drink was created. This makes it possible to capture complex flavor changes over time. It was found that when chocolate was evaluated after drinking coffee brew compared to the case where chocolate was evaluated after drinking water, the time until the flavor was felt after starting to eat was delayed (Figs. 1 and 2). . In addition, after drinking coffee brew, it became difficult to feel characteristics such as chocolate bitterness, fruity and cacao feeling, while sweetness reaction increased. As a result, it was possible to visualize that the taste of chocolate changed in a complex manner by drinking coffee brew (Fig. 2). When chocolate was evaluated after drinking milk, it was confirmed that the time from the start of eating until the flavor was felt was delayed. It was also visualized that the number of sweet aromas and sweet reactions increased (FIG. 3). When chocolate was evaluated after drinking green tea infusion, it was confirmed that the time from the start of eating until the flavor was felt was delayed. In addition, it was possible to visualize the reduction of the powderiness around 60 seconds after starting to eat (FIG. 4).

(Example 2)
(Multi-intake TCATA evaluation of chocolate)
Food and drink to be subjected to method sensory evaluation: Commercially available chocolate aliquots 2.4 ± 0.5 g × 5 Panels: 5 people Procedure: Panels rinsed mouth with water before starting evaluation. Thereafter, the same TCATA evaluation as in Example 1 was carried out while naturally eating 2.4 ± 0.5 g of one aliquot of chocolate. After performing the first TCATA evaluation, the panel performed the TCATA evaluation on 2.4 ± 0.5 g of the same chocolate as the first without rinsing the oral cavity. Evaluation was carried out for all 5 chocolates in the same procedure.
Otherwise, sensory evaluation was performed in the same manner as in Example 1.
As a result of the evaluation, it was possible to visualize the change in the flavor that was adapted and accumulated while proceeding with eating, which was not understood by only one evaluation (FIGS. 5, 6, 7, 8, and 9).

(Comparative Example 1)
(Multi-intake TDS evaluation of chocolate)
The food and drink and panel to be subjected to method sensory evaluation were the same as in Example 2.
Procedure: The panel was rinsed with water before starting the evaluation. Thereafter, evaluation was performed using the TDS method while naturally eating 2.4 ± 0.5 g of one aliquot of chocolate.
Other than that, sensory evaluation was performed in the same manner as in Example 1.
From the result of the evaluation, the total number of reactions per second was divided by the number of people, and a graph corrected to the ratio was created. Therefore, if the evaluations between the panels match, the ratio increases.
The same processing was performed for the results of Example 2 and compared with the results of Comparative Example 1.
The result of TCATA is a numerical value with a high ratio compared with the result of TDS, and it was found that the evaluation variation matched by humans was small and a consistent evaluation was obtained (FIGS. 10 and 11).

(Example 3)
(Multi-intake TCATA evaluation of coffee brew)
Method Food and drink for sensory evaluation: Coffee brew was prepared in the same manner as described in Example 1. The obtained coffee brew was cooled to room temperature and then transferred to a transparent cup by 20 ml for evaluation.
The evaluation terms for TCATA evaluation were nine items: sweet scent, roast scent, gorgeous, nutty, sweetness, bitterness, sourness, astringency / astringency, and miscellaneous taste.
Others were performed in the same manner as in Example 2.
As a result of the evaluation, it was shown that the impression of the flavor felt when drinking coffee brew for the first time is significantly different from that for the second and subsequent times. Compared to the first time, the acidity was not felt after the second time, and it was possible to visualize that there was no inflection and sharpness (FIGS. 12, 13, 14, 15, and 16).

Example 4
(Multi-intake TCATA evaluation of RTD (Ready To Drink) green tea)
Food and drink to be subjected to method sensory evaluation: Commercially available plastic bottle green tea beverages were transferred 20 ml each to a transparent plastic cup and used for evaluation.
The evaluation terms for TCATA evaluation were nine items: sweet aroma, roast aroma, laver-like, green, potato odor, sweetness, bitterness, umami, astringency / astringency.
Other methods were the same as in Example 2.
As a result of the evaluation, it was found that astringency was accumulated and the reaction between sweet scent and sweetness decreased as the drinking progressed (FIGS. 17, 18, 19, 20, and 21).

(Example 5)
(Multi-intake TCATA evaluation of rice crackers)
Food and drink to be subjected to method sensory evaluation: One commercially available rice cracker 2.2 ± 0.5 g was used, and 5 pieces were provided on the panel.
The evaluation terms for TCATA evaluation were nine items: aroma, sweet aroma, sweetness, salty taste, bitterness, umami, crispy, funyahunya, and oiliness.
Other methods were the same as in Example 4.
As a result of the evaluation, it was shown that TCATA evaluation can be performed without a sense of incongruity even when using evaluation terms including texture as well as taste and smell. Moreover, it turned out that the whole reaction number reduces after the 3rd time (FIG. 22, FIG. 23, FIG. 24, FIG. 25, FIG. 26). It became possible to evaluate the relationship between multisensory features, which was difficult with conventional methods.

(Example 6)
(Visualization of TCATA evaluation results by Monte Carlo method (bootstrap method))
The evaluation results of Example 1 were tabulated and analyzed by the Monte Carlo method (bootstrap method).
The evaluation results were recalculated every 30 seconds. From the results of five panelists, sampling was performed 500 times by the Monte Carlo method (bootstrap method), the distribution was approximated, and principal component analysis (hereinafter sometimes referred to as PCA) was performed.
FIG. 27 shows principal component scores with the first and second principal components as axes obtained as a result of the principal component analysis, and FIG. 28 shows principal component load amounts corresponding to FIG. The principal component load amount is the magnitude of the influence each variable has on the principal component.
From the above, it was possible to visualize the difference in the feeling of the flavor of chocolate due to the influence of the subject who had previously eaten and consumed and the fluctuation of the evaluation (FIGS. 27 and 28). Compared to water, coffee, milk, and green tea were found to reduce the number of chocolate flavor responses in the evaluation sample.

(Example 7)
(Visualization of TCATA evaluation results by Hamiltonian Monte Carlo method)
The evaluation results of Example 2 were collected and analyzed by the Hamiltonian Monte Carlo method.
The evaluation results were recalculated every 30 seconds. Based on the results of the five panelists, sampling was performed 1000 times by the Hamiltonian Monte Carlo method, the first 900 times were not used as the burn-in section, the remaining 100 times were used to approximate the distribution, and the principal component analysis was performed.
FIG. 29 shows the principal component score obtained by the principal component analysis with the first and second principal components as axes, and FIG. 30 shows the principal component loading corresponding to FIG.
From the above, it was possible to visualize the flavor of chocolate and the dispersion of its evaluation that change as the food progressed (FIGS. 29 and 30). The first and second times will give you a cacao feeling, roasted aroma, and astringent astringency, but the third will give you a sweet scent, and the fourth and fifth will give you sweetness and fruitiness. Has been visualized.

According to the present invention, in the quality evaluation of food and drink, the quality difference between food and drink, which is difficult with the conventional sensory evaluation method, compared to the fluctuation between individuals and individuals, is also expressed explicitly. It is possible to design a food / beverage product having an excellent flavor by using this method.

Claims (8)

A sensory evaluation method for food and drink,
1) For multiple sensory characteristics, after collecting food and drink in the mouth, collect binary data to evaluate humans dynamically over time,
2) A sensory evaluation method, wherein the step 1) is performed at least twice in one session. It is a sensory evaluation method for foods and drinks, and food and drinks are performed at least four times in one session, and foods and drinks of the same quality are not eaten or consumed twice or more, and data is collected once every two foods and drinks It implements, The sensory evaluation method of the compatibility of the food-drinks of Claim 1 characterized by the above-mentioned. The sensory evaluation method according to claim 1, wherein the food and drink according to claim 1 are food and drink of the same quality and are eaten and drink at least twice. The sensory evaluation method according to any one of claims 1 to 3, wherein at least three sensory characteristics according to claim 1 are performed. The sensory evaluation method according to claim 1, wherein the sensory characteristics according to claim 1 include sensory characteristics using at least two or more sensations. 6. A method for analyzing sensory evaluation data, wherein sampling is performed by a Monte Carlo method from data obtained by the sensory evaluation method according to claim 1 to approximate a data distribution. The fragrance | flavor composition which performed product design using the sensory evaluation result by the method of Claims 1 thru | or 6. A food or drink that has been designed using the sensory evaluation results obtained by the method according to claim 1.

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