Airi Morita (Ph.D. course)

Research on the Interrelation between Different Quality Attributes (Aromatic, Viscoelastic, and Sensory Characteristics) of Fermented Dairy Products

All foods have particular characteristics such as aroma and texture, and we humans enjoy our eating procedure by “tasting” these multiple and diverse quality attributes comprehensively. For example, cheeses are fermented dairy products that possess complex aroma compositions and characteristic textures, and the disruption of the balance between these quality attributes leads to decrease of palatability. In this research, quality attributes of foods are measured both by measurement hardware and sensory evaluation. The objective of this study is to search for the optimum balance between multiple quality attributes by analyzing the interrelation between them. The ultimate goal is to develop a efficient system to produce preferable tasty foods.

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