Difference in taste of Japanese sugars: A taste sensing system and a sensory evaluation method

摘要

The sensing system was able to detect the difference in taste of Japanese sugar. The results from the sensing system seemed to match with the ones from the sensory evaluation method, although more studies are required to prove the correlation of the result. The sensing system was also able to detect the difference in taste of both brown sugar and liquid sugar. With these results, we could plot a taste map that will be helpful in explaining characteristics and attractiveness of our product in an objective way.