A gustatory information-processing model for the evaluation of taste preference

We have attempted an engineering analysis of the mechanisms of gustatory sensation. The present study examines a model for the evaluation of human taste, that is, how does our sense of taste determine “good” and “bad”. In our experiments we used tofu as a model, since there are relatively strong taste preferences toward this food. The sensory evaluations were enforced by professional tasters, who have a developed sense of taste. Using a neural network with these evaluation results as the master data, the possibility of evaluating human taste evaluation from sensory information was evaluated. The results indicated that, using the present method and evaluation is indeed possible