DigSense, LLC
| Booth No. | 1-392 |
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Demonstration
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Digital Analysis of Deliciousness: Quantification through Taste and Olfactory Receptor Responses and AI-Driven Linguistic Representation
Taste and aroma compounds in foods are perceived through (1) the response patterns of approximately 430 human olfactory and taste receptors. This sensory information is then (2) processed and translated into linguistic representations in the brain, leading to the perception of “deliciousness.” We introduce our digital technologies for analyzing deliciousness based on these scientific mechanisms.
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| Product / Service |
Contract Analysis Services for Taste and Olfactory Receptor Responses New Products AI Platform for Flavor Description and Analysis, “F-index Nexus” New Products |
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| URL |
Presentaion
| Date | 10:30 10:35～ | Location | PF |
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| Title | Rational flavor masking that suppresses human sensory receptors | ||
| Detail | By measuring the responses of sensory receptors involved in taste and aroma perception, otherwise invisible food flavors can be represented as objective, quantitative numerical data—that is, digital data. We introduce this technology together with practical applications, including the masking of off-flavors, a key challenge in the development of meat alternatives. | ||