Level: Intermediate
【Presenter】
Kirin Holdings Co., Ltd. Beverage Future Research Institute Chief Researcher Hideyo Odai
[Presentation summary]
Sensory evaluation is an evaluation method that is performed by people using their five senses instead of using equipment, and is an essential evaluation method for product quality control and product development. In addition to beverages and foods, the tests are being applied to a variety of products and raw materials, including cosmetics, clothing, electrical appliances, and cars. Since sensory evaluation is performed by humans, statistical analysis has long been important and JMP has been used to analyze and discuss the results due to individual differences and fluctuations in reproducibility due to various factors, but recently sensory evaluation With the further development of evaluation methods, the need for evaluation combined with marketing research, and advances in machine learning and software (JMP), JMP is being used more widely.
This time, we will introduce how to use JMP in sensory evaluation, using the CATA/penalty analysis of chocolate packages as an example at the Workshop (WS) held by the Corporate Division of the Society for Sensory Evaluation.
[Presenter profile]
Graduated from Hokkaido University Graduate School of Pharmaceutical Sciences and joined Kirin Brewery Co., Ltd.
After working at the Pharmaceutical Development Research Institute and the Fundamental Technology Research Institute (screening, isolation and purification of functional ingredients in foods and beverages), he worked at the Brewing Technology Research Institute (currently the Beverage Future Research Institute), where he worked on quality assurance analysis, aroma component analysis and sensory analysis. Engaged in evaluation and statistical analysis.
Doctor of Medicine Director of the Japan Society for Sensory Evaluation / Chairman of the Corporate Division of the Society for Sensory Evaluation
[Co-presenter]
Secretariat of the Corporate Division of the Society for Sensory Evaluation
