Method for providing flavor evaluation, information processing device, flavor information providing system, and program

Abstract

Provided is a method for providing an evaluation of flavors of two or more food products. The method comprises the following steps: acquiring information values of various flavors among more than one flavors for various foods among more than two foods (S310); a step (S314) for generating adjustment information for setting an information value as a standard for standardization with respect to one type of food selected from among the two or more types of food (S314); normalizing (S316) the information value of each of the two or more types of foodstuffs other than the one type of foodstuff by using the adjustment information; and outputting the standardized value of the information value for each of the two or more food products (S322).

Description

Technical Field

[0001] The present invention is concerned with providing an assessment of the flavor of a food product. Background Art

[0002] Various methods have been proposed for evaluating the flavor of food. Non-Patent Document 1 discloses a method for training specific evaluators (panels) at food production and development sites to evaluate the flavor of prototypes.

[0003] Prior art literature

[0004] Non-patent literature

[0005] Non-Patent Document 1: Furukawa Hideko, "Panel Training and Product Development," Journal of the Japan Brewing Association, Japan, Public Interest Incorporated Foundation of the Japan Brewing Association, June 15, 1972, Vol. 78, No. 6, pp. 419-422. Summary of the Invention

[0006] Problems to be solved by the invention

[0007] Regarding the above-mentioned evaluation, when a plurality of food products are evaluated, a technique for comparing the evaluations of the plurality of food products is sought.

[0008] The present invention has been conceived in view of the above-mentioned actual situation, and an object of the present invention is to provide a technique for easily performing comparative evaluation of flavors of a plurality of foods.

[0009] Solutions for solving problems

[0010] A method according to an aspect of the present disclosure is a method for providing flavor information, wherein the flavor information is flavor information related to two or more foods, and the method includes the following steps: obtaining analysis results of components of various foods in the two or more foods; using the results of an inspection performed using the analysis results of the components of various foods in the two or more foods to determine substances that affect the difference in flavor between the two or more foods; and using the analysis results of the determined substances in the analysis results of the components of the various foods in the two or more foods to output the flavor information related to the two or more foods.

[0011] According to another aspect of the present disclosure, an information processing apparatus includes: one or more processors; and a storage device storing a program that, when executed by the one or more processors, causes the one or more processors to implement the above-described method.

[0012] A flavor information providing system according to another aspect of the present disclosure includes: the aforementioned information processing device; and an analyzing device that outputs an analysis result of a food product to the aforementioned information processing device.

[0013] According to yet another aspect of the present disclosure, a program is executed by one or more processors to cause the one or more processors to implement the above-described method.

[0014] Effects of the Invention

[0015] According to a certain aspect of the present disclosure, comparative evaluation of flavors of a plurality of food products can be easily performed. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 1 is a diagram showing the configuration of the flavor information providing system 1 .

[0017] Figure 2 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0018] Figure 3 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0019] Figure 4 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0020] Figure 5 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0021] Figure 6 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0022] Figure 7 This is a diagram showing an example of flavor information output by the information processing device 100 .

[0023] Figure 8 This is a diagram showing an example of a screen output as an evaluation result for each of four types of products (products A to D).

[0024] Figure 9 This is a diagram showing an example of a calculation method for five types of indices.

[0025] Figure 10 This is a diagram showing an example of compounds identified as taste substances.

[0026] Figure 11 This is a diagram showing an example of compounds identified as aroma substances.

[0027] Figure 12This is a diagram showing an example of flavor information values ​​related to five indicators for four products.

[0028] Figure 13 This is a diagram showing an example of reference evaluation values ​​and comparative evaluation values ​​for five indicators of four products.

[0029] Figure 14 This is a diagram showing another example of a screen output as an evaluation result regarding each of four types of products (products A to D).

[0030] Figure 15 1 is a flowchart of a main routine executed in the information processing apparatus 100 .

[0031] Figure 16 yes Figure 15 Flowchart of the subroutine of step S20.

[0032] Figure 17 To output flavor information ( Figures 2 to 7 ) Figure 15 Flowchart of the subroutine of step S30.

[0033] Figure 18 To output flavor evaluation ( Figure 8 、 Figure 14 ) Figure 15 Flowchart of the subroutine of step S30. DETAILED DESCRIPTION

[0034] Hereinafter, the embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. In the drawings, the same or corresponding parts are denoted by the same reference numerals, and their description will not be repeated.

[0035] [1. System structure]

[0036] Figure 1 This figure shows the structure of a flavor information providing system 1. Flavor information providing system 1 primarily comprises an information processing device 100 and an analysis device 200. Information processing device 100 obtains analysis results of food from analysis device 200 and uses these results to provide information related to the flavor of the food. Analysis device 200 may be, for example, a liquid chromatograph-mass spectrometer and / or a gas chromatograph-mass spectrometer.

[0037] In one implementation example, the information processing device 100 is implemented by a general-purpose computer. More specifically, the information processing device 100 includes a CPU (Central Processing Unit) 101 , a storage device 102 , and an input / output port 103 .

[0038] The CPU 101 is composed of one or more processors. The storage device 102 is an example of a storage device that stores programs and / or data non-transiently. The information processing device 100 obtains the analysis results of the food from the analysis device 200 via the input and output port 103. The information processing device 100 can also be implemented by the cooperation of multiple computers. In one implementation example, the information processing device 100 performs various processes by executing a program non-transiently stored in the storage device 102 (or a storage device outside the information processing device 100 that can be accessed by the one or more processors constituting the CPU 101).

[0039] The information processing device 100 is connected to a mouse 300, a keyboard 400, and a display device 500. The information processing device 100 receives external input via the mouse 300 and keyboard 400, and outputs information by displaying a screen on the display device 500. Furthermore, the information processing device 100 may include a network interface and may communicate with external information devices via a network.

[0040] In this embodiment, Japanese sake is primarily used as an example of a food product. However, the food for which information processing device 100 provides flavor information is not limited to Japanese sake. Any type of product can be the subject of information provision, as long as it is a food product that can be analyzed by analysis device 200.

[0041] [2. Flavor information]

[0042] Figures 2 to 7 Each figure in is a figure showing an example of flavor information output by the information processing device 100.

[0043] In one implementation example, the information processing device 100 may also Figures 2 to 7 The compounds shown are determined as substances (taste substances or aroma substances) that affect the difference in flavor between the four types of sake shown in each figure as described later. In one implementation example, the mass spectrometer outputs the content of each compound in the food to the information processing device 100 as the analysis result of the food. More specifically, the mass spectrometer uses the ratio of the peak area of ​​each compound in the mass spectrum to the peak area of ​​the internal standard substance to calculate the content of each compound. In addition, the content of each compound can also be calculated using the concentration of the compound in the sample used in the analysis and a standard curve representing the relationship between concentration and content. In addition, the content of each compound can also be calculated based on the peak area value of the mass spectrum or chromatogram.

[0044] ( Figure 2 Screen 20)

[0045] Figure 2Screen 20 shows the content of four types of sugars (monosaccharide, disaccharide, maltotriose, and maltotetraose) for each of four types of sake (products A, B, C, and D).

[0046] The user can use the information shown on the screen 20 as evidence for studying the differences in flavors among products A, B, C, and D.

[0047] More specifically, as shown in screen 20, products C and D contain a higher total content of the four sugar types mentioned above than products A and B. Furthermore, the rice polishing degree of products A and B is higher than that of products C and D. Therefore, based on the results shown in screen 20, the user can conclude that products with lower rice polishing degrees contain more sugars.

[0048] As shown in screen 20, the combined content of the four sugar types in Product A is greater than that in Product B. On the other hand, Product B has a higher proportion of the three oligosaccharides (monosaccharides, disaccharides, and maltotriose) in the total sugar content than Product A. Oligosaccharides tend to be less sweet than monosaccharides. Therefore, the user can deduce the following observation: Product B offers a mild sweetness and reduces the irritation of alcohol, acid, etc., resulting in a mellow mouthfeel.

[0049] The screen 20 is an example of flavor information, and is an example of taste information output using the value of a taste substance.

[0050] ( Figure 3 Screen 30)

[0051] Figure 3 Screen 30 shows the content of four types of organic acids (lactic acid, citric acid, malic acid, and succinic acid) for each of four types of sake (products A, B, C, and D).

[0052] The user can use the information shown on the screen 30 as evidence for studying the differences in flavors among products A, B, C, and D.

[0053] More specifically, organic acids are believed to be related to the refreshing feeling and mellowness in sake, which is also known as the rich and deep taste. It is believed that the sourness and sweetness offset each other, and the moderate harmony between them gives sake a rich flavor. In sake, the higher the degree of rice polishing, the more organic acids it contains. Organic acids help to enhance the mellowness of sake. For products C and D (ginjo sake and daiginjo sake), which tend to have a high sugar content, the organic acid content is as follows: Figure 3 Therefore, it is believed that products C and D are more sweet than products A and B.

[0054] Furthermore, the nature of sourness varies depending on the type of organic acid. Malic acid and citric acid have a refreshing sourness, while succinic acid also has a unique umami flavor. In screen 30, products A through D all show a tendency to have high malic acid content. Therefore, based on the results shown in screen 30, the user can conclude that products A through D all give a pleasant and refreshing impression.

[0055] Furthermore, it is believed that when the ratio of malic acid to succinic acid is 0.8 or greater, the aftertaste of sake is light and short-lived. In screen 30 , the ratio of malic acid to succinic acid for all products A through D is 0.8 or greater. Therefore, based on the results shown in screen 30 , the user can conclude that all products A through D have a light and short aftertaste.

[0056] Furthermore, the total value of organic acids including succinic acid is greater in Product B than in the other products. Therefore, based on the results shown on screen 30 , it can be concluded that Product B has advantages in terms of umami and richness.

[0057] The screen 30 is an example of flavor information, and is an example of taste information output using the value of a taste substance.

[0058] ( Figure 4 Screen 40)

[0059] Figure 4 Screen 40 shows the amino acid content for each of the four types of sake (products A, B, C, and D). Screen 40 shows the content of the following ten types of compounds.

[0060] Proline

[0061] Glutamine

[0062] Glutamic acid

[0063] Lysine

[0064] Isoleucine

[0065] Arginine

[0066] Phenyl alanine

[0067] Leucine

[0068] Aspartic acid

[0069] On the screen 40 , character strings indicating the type of taste (sweetness, bitterness, sourness / umami) exhibited by each compound are indicated.

[0070] The user can use the information shown on the screen 40 as evidence for studying the differences in flavors among products A, B, C, and D.

[0071] For example, the total amino acid content in Product B is significantly higher than that of the other products. It's thought that when the amount of amino acids is high, sake exhibits a rich and umami flavor, while when the amount of amino acids is low, sake exhibits a light and elegant flavor. Therefore, the user can conclude that Product B exhibits a rich and umami flavor, while the other products exhibit a light and elegant flavor.

[0072] Furthermore, products B to D contain more bitter amino acids (leucine, isoleucine, phenylalanine, and arginine) than product A. Bitter amino acids impart body and a dry flavor to sake. Therefore, the following observations indicate that products B to D provide a flavor that imparts body and a dry flavor compared to product A.

[0073] The screen 40 is an example of flavor information, and is an example of taste information output using the value of a taste substance.

[0074] ( Figure 5 Screen 50)

[0075] Figure 5 Screen 50 displays the content of three aroma components (ethyl hexanoate, isoamyl acetate, and isobutyl acetate) for each of four types of sake (products A, B, C, and D). In one embodiment, aroma components refer to volatile, fragrant substances contained in food.

[0076] The user can use the information shown on the screen 50 as evidence for studying the differences in flavor (aroma) among products A, B, C, and D.

[0077] More specifically, the refreshing aroma of ethyl hexanoate, such as that of green apples and pears, and the aroma of isoamyl acetate and isobutyl acetate, such as that of bananas and melons, are known as ginjo aroma and are components actually contained in fruits. In products C and D, ethyl hexanoate accounts for the majority of the aroma components. Therefore, based on screen 50, the user can conclude that products C and D give off a luxurious impression.

[0078] Furthermore, products A and B have a higher ratio of isoamyl acetate and / or isobutyl acetate to ethyl hexanoate than products C and D. Therefore, the user can conclude from screen 50 that products A and B exhibit an elegant, sweet, fruity aroma.

[0079] Screen 50 is an example of flavor information, and is an example of aroma information output using the value of an aroma substance.

[0080] ( Figure 6 The screen 60 and Figure 7 Screen 70)

[0081] Figure 6 Screen 60 shows the content of base aroma components for each of four types of sake (products A, B, C, and D). More specifically, screen 60 shows the content of two base aroma components: 2-phenylethanol and 2-phenylethyl acetate.

[0082] Figure 7 Screen 70 shows the contents of three types of fusel oils (isoamyl alcohol, isobutyl alcohol, and propanol) for each of four types of sake (products A, B, C, and D).

[0083] The user can use the information shown on the screen 60 and the screen 70 as evidence for the study on the differences in flavor (aroma) among products A, B, C, and D.

[0084] More specifically, 2-phenylethyl acetate and 2-phenylethanol, which impart a rose-like aroma, are relatively high-boiling-point components that contribute to the aroma perceived by people after taking sake. This characteristic is known as the base aroma. The base aroma is the source of the sake-like aroma in sake.

[0085] As shown in screen 60 , products A and B have a higher content of base aroma than products C and D. Therefore, the user can conclude from screen 60 that products A and B have an aroma similar to sake.

[0086] Furthermore, as shown in screen 70 , products A and B contain more fusel oil than products C and D. Therefore, the user can conclude from screen 70 that products A and B have a mild fragrance.

[0087] Screen 60 and screen 70 are each an example of flavor information, and are examples of aroma information output using the value of an aroma substance.

[0088] [3. Flavor evaluation]

[0089] The information processing device 100 can output an index related to the flavor of each product calculated using one or more analysis results of each product as an evaluation result of each product.

[0090] Figure 8 This is a diagram showing an example of a screen output as an evaluation result for each of four types of products (products A to D). Figure 8 The screen 80 includes a radar chart showing the values ​​of five types of indicators (mild taste, sweetness and spiciness, aftertaste, umami, and fruity aroma) for each of the products A to D.

[0091] Screen 80 shows a radar chart for product B on the upper left, a radar chart for product C on the upper right, a radar chart for product A on the lower left, and a radar chart for product D on the lower right. In screen 80, the values ​​of each indicator are normalized so that the value of product B is 1. In other words, the values ​​of the indicators for each product displayed on screen 80 are normalized using the value of the indicator for product B as a benchmark. The product serving as the benchmark for normalization is also referred to as the "baseline product" in this manual. Screen 80 may also display information identifying the benchmark product (product B).

[0092] Figure 9 This is a diagram showing an example of a calculation method for five types of indices.

[0093] like Figure 9 As shown, the value Vt1 of the index "aftertaste" is calculated as the ratio of the malic acid content to the succinic acid content in each product.

[0094] The value Vt2 for the "lightness" indicator is calculated as the sum of the content of organic acids, identified as "taste substances" (described later), in each product. The lower the organic acid content, the lighter the sake. Therefore, the lower the Vt2 value for a particular sake, the more light it is considered.

[0095] Conventionally, the content of all organic acids has sometimes been used as an indicator of flavor. However, in this embodiment, a portion of the organic acids is identified as the flavor substances that contribute to the flavor differences between products A through D. In other words, the content of only a portion of the organic acids is used as the factor that contributes to the flavor differences between products A through D. As a result, the value Vt2 of the "subtle" indicator is calculated to more accurately represent the differences between products A through D.

[0096] The value Vt3 for the "aftertaste" indicator is calculated by subtracting the content of organic acids, identified as "taste substances" (described later), from the glucose content in each product. As mentioned above, in sake, the sourness and sweetness offset each other, resulting in a balanced flavor. Therefore, a larger Vt3 value for a particular sake indicates a sweeter taste, while a smaller Vt3 value indicates a drier sake.

[0097] The calculation of value Vt3 also utilizes the content of the substance identified as the taste substance in the organic acid, similarly to the calculation of value Vt2. Thus, value Vt3 is calculated as a value that more accurately represents the difference between products A to D, similarly to value Vt2.

[0098] The value Vt4 of the index "umami" is calculated as the sum of the content of a substance identified as a "taste substance" described later in amino acids and the content of succinic acid in each product.

[0099] Conventionally, the content of all amino acids has sometimes been used as an indicator of flavor. However, in this embodiment, a subset of amino acids is identified as the flavor substances that contribute to the flavor differences between products A through D. In other words, the content of only a subset of amino acids is used as the factor that contributes to the flavor differences between products A through D. This allows the value Vt4 of the "umami" indicator to be calculated as a value that more accurately represents the differences between products A through D.

[0100] The value Vt5 for the "Fruity Aroma" indicator is calculated as the sum of the contents of the three aroma components (ethyl hexanoate, isoamyl acetate, and isobutyl acetate) in each product divided by the content of isoamyl alcohol. As described below, ethyl hexanoate, isoamyl acetate, and isobutyl acetate are identified as aroma substances among the aroma components.

[0101] Conventionally, the value obtained by dividing the ethyl hexanoate content by the isoamyl alcohol content has sometimes been used as an indicator of fruity aroma. However, in this embodiment, in addition to ethyl hexanoate, isoamyl acetate and isobutyl acetate can also be identified as aroma substances that influence the flavor differences between products A to D. In other words, the contents of a wider variety of substances than conventional methods are used as indicators of the aroma components that influence the flavor differences between products A to D. As a result, the value Vt5 of the "fruity aroma" indicator is calculated to more accurately represent the differences between products A to D.

[0102] Figure 10 This is a diagram showing an example of compounds identified as taste substances. Figure 10 In the example, the compounds are shown together with their classification and taste characteristics. In one implementation example, when the information processing device 100 determines the taste substance, it can also obtain the taste characteristics of each taste substance by searching a database that associates substances with taste characteristics, and generate Figure 10 The table shown is stored in the storage device 102.

[0103] Figure 11 This is a diagram showing an example of compounds identified as aroma substances. Figure 11 In the example, the compound is shown together with its classification and aroma characteristics. In one implementation example, when the information processing device 100 determines the aroma substance, it can also obtain the aroma characteristics of each aroma substance by searching a database that associates substances with aroma characteristics, and generate Figure 11 The table shown is stored in the storage device 102.

[0104] The calculation method of each of the five types of indicators is not limited to Figure 9 The method shown in the figure can be modified as appropriate by the user by referring to the type of substance identified as a taste substance or an aroma substance and / or the characteristics of the taste or aroma. Furthermore, the number of calculated indicators is not limited to five. It can be one type or any number of types, two or more.

[0105] [4. Determination of taste substances]

[0106] Explain the determination of taste substances.

[0107] The information processing device 100 obtains analysis results of taste components for each of products A to D. Taste components, also called flavor components, are components that provide a certain taste.

[0108] The analysis results represent the content of each of two or more components. For example, when a certain amount of each product is placed into a liquid chromatography-mass spectrometer (analyzer 200), the ratio of the peak area of ​​each component to the peak area of ​​an internal standard substance is derived as the content of each component. The information processing device 100 obtains the content of each component from the analyzer 200 as the analysis result of the taste components.

[0109] For example, when the contents of 151 types of hydrophilic metabolites (sugars, amino acids, organic acids, nucleosides, nucleotides, etc.) are obtained as analysis results of taste components of each product, the analysis results of four types of products include 604 measurement values ​​(contents).

[0110] The information processing device 100 performs an ANOVA (analysis of variance) test on the analysis results of the four types of products. Then, the information processing device 100 determines that the components corresponding to the measured values ​​with a p-value of 0.05 or more in the test results are taste substances. An example of the determined taste substance is Figure 10 Thus, it is possible to identify the components that particularly affect the difference in flavor from among the multiple components that constitute flavor.

[0111] Furthermore, the information processing apparatus 100 uses an ANOVA test as a test for analysis results of three or more types of products, and uses a Student's t-test or a Mann-Whitney U-test as a test for analysis results of two types of products.

[0112] The information processing device 100 may also acquire analysis results used to identify taste substances from a gas chromatograph-mass spectrometer.

[0113] The components of the identified taste substances can also be limited to those included in a predetermined component group for each flavor. For example, if the flavor is "light," components other than organic acids may not be used as taste substances. This allows components that contribute little to the flavor to be removed from the basis of flavor information.

[0114] [5. Determination of aroma substances]

[0115] Explain the determination of aroma substances.

[0116] The information processing device 100 obtains aroma component analysis results for each of products A through D. The analysis results indicate the content of each of two or more components. For example, when a certain amount of each product is fed into a gas chromatograph-mass spectrometer (analyzer 200), the ratio of the peak area of ​​each component to the peak area of ​​an internal standard substance is derived as the content of each component. The information processing device 100 obtains the content of each component from the analyzer 200 as the aroma component analysis result.

[0117] The information processing device 100 performs an ANOVA (analysis of variance) test on the analysis results of the four types of products. Then, the information processing device 100 determines that the components corresponding to the measured values ​​with a p-value of 0.05 or more in the test results are aroma substances. An example of the determined aroma substance is Figure 11 Thus, it is possible to identify the components that particularly affect the difference in flavor from among the multiple components that constitute flavor.

[0118] Furthermore, the information processing apparatus 100 uses an ANOVA test as a test for analysis results of three or more types of products, and uses a Student's t-test or a Mann-Whitney U-test as a test for analysis results of two types of products.

[0119] The information processing device 100 may also acquire analysis results for identifying the aroma substance from a liquid chromatograph-mass spectrometer.

[0120] The components of the aroma substances identified can also be limited to those included in a predetermined component group for each flavor. For example, if the flavor is "light," components other than organic acids may not be used as aroma substances. This allows components with minimal contribution to flavor to be removed from the basis of flavor information.

[0121] [6. Flavor Information Value]

[0122] The information processing device 100 calculates Figure 9 The values ​​of the indices shown are used as the flavor information values ​​of each product. That is, the values ​​of each of the indices Vt1 to Vt5 constitute an example of the flavor information value.

[0123] [7. Baseline Evaluation Value and Comparative Evaluation Value]

[0124] As in Figure 8 The values ​​used in the radar chart shown are defined as "reference evaluation values" and "comparative evaluation values." These values ​​are explained below.

[0125] The information processing device 100 generates Figure 8 In the case of the radar chart shown, the flavor information values ​​are adjusted so that the index values ​​of one type of product among the multiple types of products are all 1. To this end, the information processing device 100 performs a common calculation on the flavor information values ​​of all products.

[0126] More specifically, assume that, when the value of index Vt1 for product B is set to P1b, a calculation f(x) is determined to set P1b to 1. In this case, f(P1b) = 1. This calculation is performed on the values ​​P1a, P1c, and P1d of index Vt1 for each of products A, C, and D. Assume that, through this calculation, the values ​​P1a, P1c, and P1d of index Vt1 for each of products A, C, and D are converted to values ​​N1a, N1c, and N1d, respectively. In this case, the radar chart displays 1, N1a, N1c, and N1d as the values ​​of index Vt1 for each of products B, A, C, and D, respectively.

[0127] To explain more specifically, assume that the values ​​of index Vt1 (flavor information values) for products B, A, C, and D are 3, 4, 2, and 3, respectively. As an example of a calculation to set the flavor information value of product B to 1, a "subtract 2" operation is defined. When this calculation is performed on the flavor information values ​​of products A, C, and D, the values ​​N1a, N1c, and N1d are derived as 1, 2, 0, and 3, respectively. In this case, the radar chart displays the values ​​of index Vt1 for products B, A, C, and D as 1, 2, 0, and 3, respectively.

[0128] The "baseline evaluation value" is the value displayed on the radar chart for the product serving as the base. In the above example, it is the value of product B, which is 1.

[0129] The "comparative evaluation value" refers to the value displayed on the radar chart for products other than the benchmark product. In the example above, the values ​​for Products A, C, and D are 2, 0, and 1, respectively. Consequently, the "comparative evaluation value" is the value obtained by normalizing the flavor evaluation value of Product B.

[0130] In addition, the calculation for normalizing the flavor information value is also referred to as “adjustment information” in this specification. The adjustment information is not limited to addition or subtraction, and any function can be used as the adjustment information.

[0131] Figure 12 This is a diagram showing an example of flavor information values ​​related to five indicators for four products. Figure 13 This is a diagram showing an example of the baseline evaluation values ​​and comparative evaluation values ​​of four products with respect to five indicators. Figure 12 and Figure 13The derivation of the reference evaluation value and the comparative evaluation value will be described in more detail.

[0132] like Figure 12 As shown, the information processing device 100 calculates flavor information values ​​of five types of indices ( Vt1 to Vt5 ) for each of the four products.

[0133] Then, if Figure 13 As shown, information processing device 100 uses a given function to convert five flavor information values ​​for one of four products (product B) into reference information values. A different function is used to convert flavor information values ​​into reference information values ​​for each of the five indicators (Vt1-Vt5).

[0134] Next, the information processing device 100 converts the five flavor information values ​​for each of the remaining three products into comparative evaluation values. For example, the function for index Vt1 is used to convert the flavor information value for index Vt1 into a comparative evaluation value. The function for each of indexes Vt2 through Vt5 is also used to convert the flavor information value for each of indexes Vt2 through Vt5 into a comparative evaluation value.

[0135] [8. Identification of Similar Products]

[0136] The information processing device 100 may determine products having similar flavors to a certain product.

[0137] In one example, the information processing device 100 identifies a product having the smallest (total) difference between a reference evaluation value and a comparative evaluation value for one or more indicators as a product having a similar flavor.

[0138] exist Figure 13 In the example shown, the totals Sa, Sc, and Sd of the differences between the reference evaluation values ​​and the comparative evaluation values ​​of the respective products A, C, and D are calculated according to the following equations (1) to (3).

[0139] Sa=(1-Na1)+(1-Na2)+(1-Na3)+(1-Na4)+(1-Na5)…(1)

[0140] Sc=(1-Nc1)+(1-Nc2)+(1-Nc3)+(1-Nc4)+(1-Nc5)…(2)

[0141] Sd=(1-Nd1)+(1-Nd2)+(1-Nd3)+(1-Nd4)+(1-Nd5)…(3)

[0142] The information processing device 100 may also determine the product with the smallest difference value among products A, C, and D as a similar product to product B.

[0143] Alternatively, the information processing device 100 may determine that the product having the smallest absolute value of the difference among products A, C, and D is a similar product to product B.

[0144] In addition, the information processing device 100 may also determine that a product among products A, C, and D whose difference value (or absolute value) is smaller than a given threshold is a similar product to product B.

[0145] Figure 14 2 is a diagram showing another example of a screen output as evaluation results for each of four types of products (products A to D). The information processing device 100 may also display information indicating products identified as similar products. Figure 14 The picture 81 is relative to Figure 8 The screen 80 also includes a message 81A. Figure 14 In the example, message 81A contains the string "The product close to product B is this product".

[0146] Furthermore, the information processing device 100 may determine that there are no similar products to the product B among products A, C, and D when all values ​​(or absolute values) of the sums Sa, Sc, and Sd exceed a specific threshold value. When the information processing device 100 determines that there are no similar products, it may output a screen 80 with information indicating that there are no similar products to the product B added to the screen 80.

[0147] [9. Processing Flow]

[0148] (Main routine)

[0149] Figure 15 is a flowchart of a main routine executed in the information processing apparatus 100. In one implementation example, the information processing apparatus 100 starts the process in response to a user inputting a start instruction. Figure 15 In one implementation example, in the information processing device 100, the processing described in this specification is implemented by one or more processors constituting the CPU 101 executing a given program.

[0150] In step S10 , the information processing device 100 obtains analysis results of each of two or more foods from the analysis device 200 .

[0151] In step S20, the information processing device 100 determines the evaluation substance. The evaluation substance is a general term for the above-mentioned taste substances and aroma substances.

[0152] In step S30, the information processing device 100 outputs the statistical information of the evaluation substance in the analysis result obtained in step S10, and ends Figure 15processing.

[0153] (Determination of evaluation substances)

[0154] Figure 16 yes Figure 15 Flowchart of the subroutine of step S20.

[0155] In step S20, the information processing device 100 performs a test (such as the aforementioned ANOVA, Student's t-test, or Mann-Whitney U test) on the analysis results obtained in step S10. In step S200, the information processing device 100 may also perform separate tests on the taste components and aroma components. That is, the information processing device 100 may also perform a test on the analysis results for the taste components and also on the analysis results for the aroma components.

[0156] In step S202, the information processing device 100 determines a substance based on the p-value obtained as a result of the test in step S200. More specifically, the information processing device 100 determines a substance having a p-value of 0.05 or less as a taste substance or an aroma substance. Thereafter, the information processing device 100 returns control to Figure 15 .

[0157] (Statistics output - flavor information output)

[0158] Figure 17 To output flavor information ( Figures 2 to 7 ) Figure 15 In one implementation example, an instruction for outputting flavor information is input to the information processing device 100. The information processing device 100 implements the output of flavor information in response to the input of the instruction. Figure 17 subroutine.

[0159] In step S30 , the information processing apparatus 100 determines the value of the evaluation substance. More specifically, the information processing apparatus 100 extracts analysis results of each evaluation substance among the one or more evaluation substances determined in step S20 from the analysis results acquired in step S10 .

[0160] In step S302 , the information processing apparatus 100 generates screen information (display information) to be displayed as flavor information.

[0161] In step S304, the information processing apparatus 100 outputs the display information generated in step S302 to the display device 500. Figure 2 The screen described above is displayed as flavor information. After that, the information processing device 100 returns the control to Figure 15 .

[0162] In addition, outputting to the display device 500 is one method of outputting the flavor information. The flavor information may also be outputted by a method other than display (for example, sound).

[0163] (Output Statistics - Flavor Evaluation Output)

[0164] Figure 18 To output flavor evaluation ( Figure 8 、 Figure 14 ) Figure 15 In one implementation example, an instruction for outputting flavor evaluation is input to the information processing device 100. The information processing device 100 implements the output in response to the instruction. Figure 18 subroutine. Figure 18 The subroutine can be used with Figure 17 The subroutines are executed in parallel, or in Figure 17 before or after the subroutine is implemented.

[0165] In step S30 , the information processing apparatus 100 calculates one or more index flavor information values ​​for each of the two or more foods in step S310 .

[0166] In step S312, the information processing device 100 determines a reference product. In one implementation, the reference product is specified by the user. The information processing device 100 determines the reference product from the two or more food products in response to the specified input from the user.

[0167] In step S314, the information processing device 100 generates adjustment information (calculation for normalization). The adjustment information is information indicating a calculation for making the flavor information value of the reference product 1.

[0168] In step S316, the information processing device 100 calculates a comparative evaluation value ( Figure 13 ).

[0169] In step S318 , the information processing apparatus 100 determines similar products relative to the reference product.

[0170] In step S320, the information processing device 100 generates display information for outputting the flavor evaluation (for example, for displaying Figure 8 80 or Figure 14 screen information of screen 81).

[0171] In step S322, the information processing apparatus 100 outputs the display information generated in step S320 to the display device 500. Figure 8 or Figure 14 The screen described is displayed as a flavor evaluation. Afterwards, the information processing device 100 returns the control to Figure 15 .

[0172] Furthermore, output to the display device 500 is one form of outputting the flavor evaluation. The flavor evaluation may also be output by a form other than display (eg, sound).

[0173] According to the embodiment described above, information values ​​for each of one or more flavors are output for each of two or more foods in a state standardized with respect to a particular food. This provides information related to the flavors of the two or more foods as relative information, thereby providing accurate evaluations of the two or more foods.

[0174] [Way]

[0175] Those skilled in the art will appreciate that the above-described multiple exemplary embodiments are specific examples of the following aspects.

[0176] (Item 1) One embodiment of the present invention relates to a method for providing an evaluation of flavor, wherein the flavor is the flavor of two or more foods, and the method may include the following steps: obtaining information values ​​of each flavor among one or more flavors for each of the two or more foods; generating adjustment information for setting the information value as a standardization benchmark for one food selected from the two or more foods; using the adjustment information to standardize the information values ​​of each of the two or more foods other than the one food; and outputting the standardized value of the information value for each of the two or more foods.

[0177] According to the method described in the first item, comparative evaluation of the flavors of a plurality of foods can be easily performed.

[0178] (Item 2) In the method described in Item 1, the step of outputting the standardized value of the information value may include: displaying the standardized value of the information value as a graph for each of the two or more foods.

[0179] According to the method described in the second item, the provided evaluation is provided in an easily viewable manner.

[0180] (Item 3) In the method described in Item 2, the graph may be a radar chart.

[0181] According to the method described in the third item, when the provided evaluation includes a plurality of types of information values, the evaluation is provided in an easily viewable form.

[0182] (Item 4) In the method described in any one of Items 1 to 3, it may also include a step of obtaining the content of taste substances and the content of aroma substances in each of the two or more foods, and the step of obtaining the information value of each of the one or more flavors includes calculating the information value using the content of the taste substances and the content of the taste substances.

[0183] According to the method described in Item 4, regarding the flavor of the food, accurate evaluation of the flavor of the food is provided for each of the taste components and the aroma components.

[0184] (Item 5) In the method according to any one of Items 1 to 4, the content of the taste substance and the content of the aroma substance can be measured using a liquid chromatograph or a gas chromatograph.

[0185] According to the method described in the fifth item, accurate values ​​are obtained as analysis results of taste components and aroma components.

[0186] (Item 6) In the method according to any one of Items 1 to 5, the content of the taste substance may be measured using a liquid chromatograph, and the content of the aroma substance may be measured using a gas chromatograph.

[0187] In most cases, taste substances are liquid or solid at room temperature, and aroma substances are gaseous at room temperature. Therefore, according to the method described in item 6, accurate values ​​are obtained as analysis results of taste components and aroma components.

[0188] (Item 7) The method described in Item 4 may also include the following steps: using the results of the test performed using the analysis results of the components of each of the two or more foods, determining the taste substances and the aroma substances from the components as substances that affect the difference in flavor between the two or more foods.

[0189] According to the method described in claim 7, the flavors of two or more foods are evaluated based on substances that affect the difference in flavor between the two or more foods. This allows for more accurate flavor evaluation of the two or more foods.

[0190] (Item 8) The method of any one of Items 1 to 7 may further include the following steps: determining a food having a flavor similar to that of the one food from the two or more foods based on the standardized values ​​of the information values ​​of the various foods among the two or more foods.

[0191] According to the method described in Item 8, easily understood information is provided on which of two or more foods is similar to one food serving as a standardization reference.

[0192] (Item 9) An information processing apparatus according to one embodiment may include: one or more processors; and a storage device storing a program that, when executed by the one or more processors, causes the one or more processors to implement the method described in any one of Items 1 to 8.

[0193] According to the information processing device described in Item 9, accurate evaluation of the flavor of food is provided to general consumers.

[0194] (Item 10) A flavor information providing system according to one embodiment may include: the information processing device according to Item 9; and an analyzing device that outputs an analysis result of the food to the information processing device.

[0195] According to the flavor information providing system described in the tenth item, accurate evaluation of the flavor of food is provided to general consumers.

[0196] (Item 11) The program according to one aspect can be executed by one or more processors to cause the one or more processors to implement the method described in any one of Items 1 to 8.

[0197] According to the procedure described in the eleventh item, accurate evaluation of the flavor of food is provided to general consumers.

[0198] The embodiments disclosed herein should be considered in all respects to be illustrative and non-restrictive. The scope of this disclosure is not indicated by the description of the embodiments described above but by the claims, and is intended to encompass all modifications within the meaning and scope equivalent to the claims. Furthermore, each technique in the embodiments is intended to be capable of being implemented independently or, as needed, in combination with other techniques in the embodiments to the greatest extent possible.

[0199] Description of Reference Numerals

[0200] 1: Flavor information providing system: 20, 30, 40, 50, 60, 70, 80, 81: Screen; 81A: Message; 100: Information processing device; 101: CPU; 102: Storage device; 103: Input / output port; 200: Analysis device; 300: Mouse; 400: Keyboard; 500: Display device.

Claims

1. A method for providing flavor evaluation, wherein the flavor is the flavor of two or more foods, the method comprising the following steps: For each of the two or more foods, obtaining information values ​​of each of the one or more flavors; generating, for one food selected from the two or more foods, adjustment information for setting the information value as a reference for standardization; using the adjustment information to standardize the information values ​​of each of the two or more foods except the one food; and For each of the two or more foods, a normalized value of the information value is output.

2. The method for providing flavor evaluation according to claim 1, wherein: The step of outputting the normalized value of the information value includes: displaying the normalized value of the information value as a graph for each of the two or more foods.

3. The method for providing flavor evaluation according to claim 2, wherein: The chart is a radar chart.

4. The method for providing flavor evaluation according to claim 1, wherein: The method further includes obtaining the content of taste substances and aroma substances in each of the two or more foods. The step of acquiring the information value of each of the one or more flavors includes calculating the information value using the content of the taste substance and the content of the taste substance.

5. The method for providing flavor evaluation according to claim 4, wherein: The content of the taste substance and the content of the aroma substance are measured using a liquid chromatograph or a gas chromatograph.

6. The method for providing flavor evaluation according to claim 4, wherein: The content of the taste substance is measured using a liquid chromatograph, and the content of the aroma substance is measured using a gas chromatograph.

7. The method for providing flavor evaluation according to claim 4, wherein: The following steps are also included: Using the results of the test using the analysis results of the components of each of the two or more foods, the taste substance and the aroma substance are identified from the components as substances that affect the difference in flavor between the two or more foods.

8. The method for providing flavor evaluation according to claim 1, wherein: The following steps are also included: A food having a flavor similar to that of the one food is determined from among the two or more foods based on the normalized values ​​of the information values ​​of the respective foods.

9. An information processing device comprising: More than one processor; and A storage device storing a program, wherein the program is executed by the one or more processors to cause the one or more processors to implement the method according to claim 1.

10. A flavor information providing system comprising: The information processing device according to claim 9; and An analyzing device outputs an analysis result of the food to the information processing device. 11 . A program that, when executed by one or more processors, causes the one or more processors to implement the method according to claim 1 .

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