Presentation 2014-01-24
Evaluation of deliciousness of tomato using taste, odor and visual information
Yusuke TAHARA, Kazunori SHIDOJI, Kenshi HAYASHI, Kiyoshi TOKO,
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Abstract(in English) Not only the five senses of taste, smell, sight, hearing and touch but also our physical and psychological conditions influence our judgment of the deliciousness of foods. Our research goal has been to develop a sensing system to express the deliciousness of foods by the fusion of sensors based on five senses of human. As the first step in this direction, we considered ways and means to the evaluations of deliciousness of tomato samples using the taste sensor, GC-MS and color measurements as taste, odor and visual information.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) Taste / Odor / Visual / Taste sensor / Deliciousness
Paper # MBE2013-102
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Conference Information
Committee MBE
Conference Date 2014/1/17(1days)
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Paper Information
Registration To ME and Bio Cybernetics (MBE)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Evaluation of deliciousness of tomato using taste, odor and visual information
Sub Title (in English)
Keyword(1) Taste
Keyword(2) Odor
Keyword(3) Visual
Keyword(4) Taste sensor
Keyword(5) Deliciousness
1st Author's Name Yusuke TAHARA
1st Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University()
2nd Author's Name Kazunori SHIDOJI
2nd Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
3rd Author's Name Kenshi HAYASHI
3rd Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
4th Author's Name Kiyoshi TOKO
4th Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
Date 2014-01-24
Paper # MBE2013-102
Volume (vol) vol.113
Number (no) 409
Page pp.pp.-
#Pages 4
Date of Issue