Taste & Aroma Strategic Research Institute, a company that explores the science of taste (Headquarters: Chuo-ku, Tokyo; President and CEO: Michihiro Koyanagi), analyzed the changes in the taste of instant noodles over a period of 13 years from 2010 to 2022, utilizing a taste database accumulated since its establishment in 2004, which includes over 120,000 items.

Taste & Aroma Strategic Research Institute is a next-generation food tech think tank that utilizes flavor big data and AI analysis technology to quantify the “taste” of food, making it easy to understand.

Since the release of Nissin Food’s “Chicken Ramen” in 1958, the world’s first instant noodles that could be cooked with soup, the instant noodle market has continued to expand. From around February 2020, the demand for instant noodles has rapidly increased due to the increase in demand for home-cooked meals following the spread of the new coronavirus infection and the call to refrain from going out. The domestic demand for instant noodles in the 2022 fiscal year, as surveyed by the Japan Instant Food Industry Association, reached a record high for the first time in two years, with 5,991,410,000 servings, an increase of 1.8% compared to the previous fiscal year.

(Figure 1) Among the continuously expanding instant noodle market, classic flavors such as soy sauce, salt, miso, and tonkotsu (pork bone broth) are prominent. Among them, soy sauce flavor boasts the top popularity.

This time, we focused on instant noodles with soy sauce flavor and analyzed the changes in taste over the years.

Summary
〇Soy sauce-flavored instant noodles are light yet incorporate various umami flavors, resulting in a rich and flavorful taste.
〇Consumer awareness has shifted towards reduced salt and health-consciousness, leading to a corresponding trend in the taste of instant noodles towards reduced salt content.

Analyzing the “flavor transition” of instant noodles (soy sauce flavor)

(Figure 2) Balance of “umami” and “umami aftertaste” as well as the balance of “umami” and “saltiness” in soy sauce-flavored instant noodles, shown by age group (Analysis data from instant cup noodles collected from 2010 to 2022/Analysis sample size: 133). The zero point represents the average value for all products.

(Figure 2) Taste balance of instant noodles with soy sauce over time

The balance of “umami” and “umami aftertaste” (left side of Figure 2) indicates a stronger umami flavor as it transitions towards the upper right. In recent years, both umami and its aftertaste have shifted towards the upper right, highlighting a more pronounced umami taste. On the other hand, the balance between “umami” and “saltiness” (right side of Figure 2) has shifted towards the lower right, indicating a milder saltiness and a stronger umami flavor.

Based on these results, it can be inferred that the soy sauce flavor of instant noodles has evolved over time from a stronger, salty taste to a mild and gentle flavor, with an emphasis on enhancing umami and its aftertaste.

The factors behind this include the “enhancement of deliciousness by umami” and the “salt reduction effect of umami.” It is said that adding an appropriate amount of umami seasoning to miso soup makes it taste even better. This is because the addition of umami substances enhances the aroma perceived in the mouth, resulting in a stronger flavor profile.(2)

It is possible that this phenomenon is also utilized in instant noodles, where enhancing the umami flavor strengthens the overall aroma, making the taste of instant noodles more delicious.

Additionally, it has been confirmed that using umami can reduce salt content without compromising taste. In an experiment using standard miso soup, it was found that when the umami was enhanced, the amount of salt could be reduced by about 30% and still be perceived as delicious compared to when it was not enhanced.(3)

Consumer awareness survey on reducing salt intake and health

A survey was conducted to determine whether consumers are actually leaning towards reducing salt intake and prioritizing health. The Ministry of Health, Labour and Welfare recommends reducing salt intake as part of preventing lifestyle-related diseases. According to the “Dietary Reference Intakes for Japanese (2020 Edition),” the recommended maximum daily salt intake was lowered by 0.5g for both men and women compared to the 2015 revised standards, from 8.0g to less than 7.5g for men, and from 7.0g to less than 6.5g for women.(4)

According to the “National Health and Nutrition Survey” conducted in the first year of Reiwa era (2019), the actual salt intake was 10.9g for men and 9.3g for women. When looking at the period from 2009 to 2019, although the salt intake does not meet the recommended values, there is a decreasing trend. This survey was only conducted until 2019, but it is speculated that the trend of decreasing salt intake has continued beyond 2020 based on past trends.(Figure 3)

Next, we surveyed consumer interest in reducing salt intake. In a survey conducted by the Flavor and Fragrance Strategy Research Institute in 2016 (survey period: September 16-23, 2016 / survey sample: 771 men and women nationwide), 78.1% of respondents answered that they were “concerned about salt intake,” indicating a high level of interest in salt reduction. However, there were also challenges, as negative perceptions about the taste of reduced-salt products, such as “the taste is bland, lacking in satisfaction” and “doesn’t seem tasty,” had not been completely dispelled.(Figure 4)

This indicates that consumers have a high awareness of salt reduction, as seen in the results of the 2016 survey, and the fact that the salt intake of the population has been decreasing as of 2019, according to a survey by the Ministry of Health, Labor and Welfare. Therefore, the current demand for reduced-salt products among consumers is increasing, which may also be affecting the instant noodle industry to some extent.

In fact, in 2023, products such as Nissin Food Group’s “Cup Noodle Salt Reduced PRO with a Day’s Worth of Calcium & Vitamin D” and Sanyo Foods Corporation’s “Sapporo Ichiban Reduced Salt Soy Sauce Flavor” have been released. This indicates that the instant noodle industry is targeting consumers who are conscious of reducing salt.

Comparing the flavors of traditional and reduced-salt products.

While it’s understood that the instant noodle industry is addressing reduced-salt products, the approach to countering negative perceptions about the taste of these products is unclear. To investigate this, a comparative analysis of the flavors of the two companies’ flagship products and reduced-salt products was conducted to examine the manufacturers’ strategies.

A comparison between the flavors of Cup Noodle and Sapporo Ichiban’s regular and reduced-salt products revealed that in the reduced-salt versions, the “salty taste” decreased while umami or its aftertaste increased. (Figure 5)

(Figure 5) Comparison of flavors between regular and reduced-salt products

This result is considered to align with the concepts of “enhancing deliciousness through umami” and “the salt reduction effect of umami” mentioned earlier.

In other words, by effectively utilizing various umami flavors from livestock, seafood, vegetables, etc., and by making efforts in fat composition (aroma elements), it is possible to maintain deliciousness even with reduced salt content. This may contribute to dispelling the negative image associated with reduced-salt products.

Summary

It was found that the soy sauce flavor of instant noodles has been shifting towards a more pronounced umami taste while maintaining a light and refreshing quality.

The shift in flavor can be attributed to the increased consumer interest in reducing salt intake due to government policies, as well as the growing demand for low-salt products. It is speculated that the soy sauce flavor has become lighter while maintaining a strong umami taste to reduce salt content without compromising on taste, highlighting the importance of umami in this regard.

Quote

１）Nihon Keizai Shimbun: Instant noodle industry market size, trends and company information
　　https://www.nikkei.com/compass/industry_s/0321
２）Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
　　T.Nishimura，S.Goto，K.Miura，Y.Takakura，A.S.Egusa＆H.Wakabayashi:Food Chem.，196，577（2016）
３）Basic information on umami Umami Information Center, a specified non-profit organization
　　https://www.umamiinfo.jp/what/whatisumami/
４）Dietary intake standards for Japanese people (2020 edition)
　　https://www.mhlw.go.jp/content/10904750/000586553.pdf
５）2019 National Health and Nutrition Survey Report
　　https://www.mhlw.go.jp/content/001066903.pdf
６）What is the point of promoting “reduced salt”? ! Two points to capture potential users
　　https://en.mikaku.jp/news/2016/2522/

What is a taste sensor?

Kyushu University and Intelligent Sensor Technology Inc. have jointly developed the world’s first sensor for measuring taste. This sensor can quantify the basic tastes that are important components of “deliciousness” (umami, bitterness, saltiness, sourness, sweetness, astringency), allowing for an objective representation.

About Taste and Aroma Strategy Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email sales@mikaku.jp

The post Changes in the Taste of Instant Noodles Over the Past 13 Years first appeared on Taste & Aroma Strategic Research Institute.

The taste of Georges Duboeuf, a representative brand of Beaujolais Nouveau

[Figure 1] [Figure 2] compares the taste balance of 2023 Georges Duboeuf BN with past products. The taste characteristics of 2023 are much stronger in acidity, complexity, and astringency than last year or average years, so it can be said that it is a vintage that can be expected to change as it matures due to the abundance of organic acids and tannins.
　
It can also be said that this is a unique balance that has never been seen before in the 18 years that I have been conducting this analysis. When I actually drank it, I found that it had a sour taste, but the complexity and astringency of the tannins gave it a mellow taste.

Taste distribution of 9 Beaujolais Nouveau products

[Figure 3] shows measurement data for commercially available BN. Albert Bichot has a taste that embodies this year’s trends, with a strong acidity and astringency. Labreroi has a fruity taste with pronounced acidity, while Henri Fessi and Georges Duboeuf BVN SelectionPlus have a relatively mild taste.

Understand with the preference test “CORESUKI”⁉
Recommended Beaujolais Nouveau for each taste type

Using a preference diagnosis that examines individual taste preferences, we have selected recommended BNs for each taste type. There are so many, which one should I choose? Please refer to it if you are interested.
First of all, let’s check your taste type by conducting “CORESUKI*”!

※What is the preference test “CORESUKI”?
An online diagnostic tool provided by the Flavor & Fragrance Strategy Research Institute that categorizes individual taste preferences into 6 classifications and 22 types. By establishing a unique questionnaire program and preference diagnostic logic from a database of over 120,000 taste profiles, it became the first in the world to scientifically demonstrate an individual’s taste preference, which is the “deliciousness” of taste.

About Taste and Aroma Strategy Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email sales@mikaku.jp

The post Diagnose your favorite Beaujolais Nouveau with a preference diagnosis! Investigating the taste of Beaujolais Nouveau in 2023 first appeared on Taste & Aroma Strategic Research Institute.

Summary

〇Monetary PI value – The monetary PI value of “strong drinks” was increasing.
〇The taste of a “strong drinks” – strong astringency and body, and it was suggested that this type of taste has become popular in recent years.
〇There was a tendency for men to prefer “strong drinks”.

In addition to “staple products*1,” bottled green tea drinks are available in various other types, such as “strong drinks,” “specific health food,” and “functional display food.” Among these, there is a rising demand for “strong drinks” (Figure 1).

I wonder if there are trends even in the green tea drinks that are familiar to us at our dining tables. This time, we investigated the taste of currently available green tea drinks and the changes in taste in “staple products” and “strong drinks.”

Interpreting the Taste Trends of Green Tea Drinks from Flavor Data

Figure 2 shows the distribution of tastes of the 18 bottled green tea drinks*2. “Staple products” and “functional display foods” tend to be located near the center of the figure, while “strong drinks” have a strong, rich taste with pronounced bitterness and body.

As a “strong drink,” Nama-cha (raw green tea) was sold in limited quantities in 2006. Oi Ocha, Ito En, and Ayataka’s “strong drinks” have transitioned to “functional display foods” and their tastes are believed to have changed 1~3). Therefore, we derived the tastes of each year from the taste data of eight products from 2006, 2018 before they became “functional display foods,” and the current year of 2023, and compared the changes (Figure 3).

Excluding off-flavors, “strong drinks” generally had a stronger taste overall. In the “staple products” of 2023, bitterness, body, and the lingering bitterness were subdued. However, there was a trend of an increase in off-flavors. In the “strong drinks,” bitterness and the lingering bitterness became stronger in 2023. This is thought to be partly due to an increase in powdered green tea when transitioning to “functional display foods.”3)

The increase in the Price Index (PI) value for “strong drinks” (Figure 1) and the taste data suggest that there is a growing demand for strong flavors with strong body and bitterness.

Prediction of Consumer Segments Preferring Strong Bitterness

To consider the consumer segments that prefer strong bitterness, we compared the Price Index (PI) values and likability of “strong drinks” by gender and age group. Likability was determined using a proprietary likability diagnostic logic developed based on taste data from a database of over 120,000 food items, using a taste preference survey conducted by the Flavor & Fragrance Strategy Research Institute on over 7,500 people nationwide, which includes data on preferred tastes by gender, age group, and region.*4

The Price Index (PI) values for Oi Ocha Strong Tea and Ito En Strong Flavor were higher for men, excluding those in their 70s (Figure 4). Looking at the likability by age group for men (Figure 5), it can be seen that each age group, not just those in their 70s, showed different preferences. The increase in PI values for “strong drinks” (Figure 1) is thought to be influenced not only by taste but also by an increased awareness of health. In recent years, “strong drinks” have been marketed as “functional display foods” with the effect of reducing body fat. In the working-age group of 20 to 60 years old, it is thought that due to changes in lifestyle habits caused by the COVID-19 pandemic, such as lack of exercise, there has been an increase in demand for these products.

It was also considered that men had higher PI values for “strong drinks” than women because men showed a stronger preference for bitterness and strong flavors (Figure 6).

Summary

In this study, we quantified the taste of bottled green tea drinks and investigated the trends. Currently, the Price Index (PI) value for “strong drinks” is trending upwards (Figure 1), indicating that “strong drinks,” classified as functional display foods, are selling well due to changes in lifestyle habits caused by the COVID-19 pandemic. It was also considered that there is an increase in demand for products with strong flavors in general due to the changes during the pandemic, leading to an increased demand for products with strong bitterness in green tea (Figures 1-3). This suggests that while strong flavors are currently popular, preferred tastes may change depending on the era. Many new products of bottled green tea drinks are continually being developed, and we look forward to observing the trend changes in bottled green tea drinks in the future.

*1　Products other than strong drinks, foods for specified health uses, foods with functional claims, and decaf

*2　[Taste analysis summary] Green tea drinks in plastic bottles sold in 2023

*3　[Summary of taste analysis] Year of measurement of major green tea drinks in PET bottles

1) ITO EN Co., Ltd., food with functional claims “Oi Ocha Koicha” will be on sale from August 5th (Monday), 2019.
2) Suntory, that “strong taste” is now a food with functional claims that reduces visceral fat with the power of tea catechins! , 2022.
3) Coca-Cola Japan Co., Ltd., “Ayataka Koi Green Tea” is now available as a food with functional claims, 2023.
4)Taste & Aroma Strategic Research Institute reveals regional “deliciousness” through palatability diagnosis program! ～Thorough examination of taste preferences by age and region～, 2023

About Taste and Aroma Strategy Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email sales@mikaku.jp

The post Investigating trends in green tea beverages in plastic bottles using taste sensors that quantify taste.
The need for “strong taste” is on the rise first appeared on Taste & Aroma Strategic Research Institute.

Summary

■ Younger generations prefer sweet tastes, and as we get older, our tolerance for bitter tastes increases.
■ Men tend to prefer “salty” tastes, while women tend to prefer “sour” tastes.
■ Hokkaido prefers “sweet” and “salty”, Shikoku prefers “umami”, and Kyushu and Okinawa prefer “sweet”, “salty”, and “bitter”.
■ Purchase data (repeat rate) also shows that product taste data and regional preferences match.

Taste & Aroma Strategic Research Institute Co., Ltd. (Headquarters: Chuo-ku, Tokyo; President and CEO: Michihiro Koyanagi; hereinafter referred to as ‘Taste & Aroma Strategic Research Institute’), conducted a survey on taste preferences targeting over 7,500 people nationwide in Japan. Using its proprietary taste preference diagnostic logic developed based on a taste database of over 120,000 food items, the Institute found that taste preferences vary by gender, age group, and region.

Taste & Aroma Strategic Research Institute is a next-generation food tech think tank company that utilizes taste big data and analysis techniques from around the world to quantify the ‘taste’ of food, expressing it in an easy-to-understand manner.

In this survey, conducted via web questionnaire with 7,691 men and women aged 15 to 79 in nine regions across Japan, we used the ‘taste preference diagnostic logic’ to confirm changes in taste preferences by age group, trends in taste preferences by gender, and differences in taste preferences among the nine regions.

Differences by age

The graph represents the balance of the five tastes (bitterness, umami, saltiness, sweetness, sourness). The thick gray line in the center represents the average value for all respondents, which serves as the criterion for judging taste preferences. Tastes outside the average are interpreted as preferred flavors, while tastes inside the average are interpreted as less preferred flavors.

The data aggregated by age group from teenagers to people in their 70s revealed a clear change in trends regarding ‘sweetness’ and ‘bitterness’. In the younger age groups, from the teens to the twenties, the value for sweetness is high, but as people age, their preference for sweetness decreases.

On the contrary, there is a tendency among young people to avoid and reject bitterness, but it was shown that as they age, they begin to prefer it. Bitterness is said to be a signal of poison and is instinctively avoided, but this preference is acquired through food experiences. Sweetness, on the other hand, is instinctively preferred by people from an energy acquisition perspective, making it more appealing to relatively young generations. However, as people age and acquire a wide range of preferences through many food experiences, they tend to enjoy various flavors, leading to a relatively lower preference for sweetness. These trends are also closely related to “eating habits” and “familiarity,” and it is speculated that individuals in middle age and older have more opportunities to choose their daily meals based on their own preferences, which is a significant factor influencing taste preferences compared to younger generations.

When comparing the survey results between men and women, it was observed that in all age groups, men tend to prefer saltiness, while women tend to prefer sourness.

Regional differences

The survey conducted in nine regions across Japan revealed regional preferences. In Hokkaido and Tohoku, there is a tendency to prefer sweetness and saltiness, reflecting the characteristic of consuming salty preserved foods in these cold regions. Upon closer examination, it was found that in Tohoku, there is a higher prevalence of liking both sweetness and saltiness, while in Hokkaido, there are more patterns of strongly preferring sweetness alone or saltiness alone. This suggests that there are differences in preferred flavors in each region.

In western Japan, where there is a culture of using dashi (broth), there is a tendency to prefer umami flavors. In Kyushu, known for its sweet soy sauce, there is a preference for sweetness as well as a strong preference for intense flavors, including saltiness and bitterness.

Matching regional preferences and taste data

Figures 3 and 4 show the results of the analysis of bagged instant noodles using taste sensors (*2). Comparing this analysis with the taste preferences in each region, “Toyo Suisan Maruchan Curry Udon,” which has characteristics of sweetness and saltiness, seems to be suitable for the preferences of Hokkaido and Tohoku. On the other hand, “Nissin Chicken Ramen,” which is characterized by bitterness, is closer to the preferences of Kyushu and Okinawa.

To confirm these results, we used FOODATA (*3) to check the regional repeat purchase rates of both products using ID-POS (*4) and CVS-POS (*5) data from February 2022 to January 2023. (See Figures 5 and 6)

The repeat purchase rate of “Toyo Suisan Maruchan Curry Udon” was 28.6% in Hokkaido and Tohoku, the second highest rate after Kinki, Chugoku, and Shikoku. This rate is considered high compared to the udon culture in western Japan. “Nissin Chicken Ramen” stood out in Kyushu and Okinawa with a repeat purchase rate of 37.6%, higher than in other regions. While taste is not the only factor influencing these results, it can be said that these products have flavors that are easily accepted in each region.

In addition, taking the seasoning of fried chicken as an example, Zangi (fried chicken) eaten in Hokkaido is seasoned with strong saltiness and intense flavors, while in Kyushu, it is characterized by a sweet seasoning soaked in sweet soy sauce. In western Japan (Kinki, Chugoku, Shikoku), fried chicken is often seasoned with salt rather than soy sauce, and a simple seasoning that allows the umami of the meat to be felt is preferred. Even in the case of fried chicken, similar trends to regional taste preferences can be observed, and it is believed that taste preference data can be used in product development, such as local products.

Future prospects

While taste preferences by age group and region have been intuitively understood based on region-specific food cultures, our proprietary taste preference diagnostic logic now allows us to numerically demonstrate these differences. By combining taste data with our taste preference diagnostic logic, we can infer which age group and region would prefer a particular product’s taste. This can be used as reference data for selecting products when developing regional products or local projects.

Furthermore, knowing the individual taste patterns of consumers allows us to choose products that suit individual preferences, regardless of generation or region. This makes it a versatile tool as an important element in product recommendation functions.

While this study focused on Japan, we plan to reveal the taste patterns of people worldwide in the future. This will allow us to utilize the data for recommending Japanese food to international travelers and selecting products for export and import.

Taste & Aroma Strategic Research Institute plans to release web content in the future that can diagnose individual preferences. This will help raise awareness among consumers about the concept of patternizing preferences. Additionally, by collecting a large amount of preference data, we aim to improve the accuracy of our data.

■Annotation

※1 Taste Preference Diagnostic Program: A service that categorizes individual consumer taste preferences into five major groups and 22 specific patterns. This enables product development and recommendations based on taste preferences.
※2 SA402B or TS-5000Z, a taste recognition device manufactured by Intelligent Sensor Technology Inc., commonly known as a “taste sensor.” Figures 3 and 4 represent the measurement results analyzed using the taste recognition device SA402B.
※3 FOODATA is a DX support service for food product planning and development, developed through a business partnership between Flavor & Fragrance Strategy Research Institute, ITOCHU Corporation, and WingArc1st Inc.
※4 Analysis of FOODATA’s ID-POS product → Summary analysis of products (sales, indicators, purchasers)
※5 Analysis of FOODATA’s CVS-POS product → Summary analysis of products (sales, indicators, purchasers)

■Survey overview

Implementation date: December 2022
Method: Internet survey
Target: Ages 15 to 79 years old (13 segments in 5-year increments)
Gender: Male Female
Place of residence: 9 regions nationwide (Hokkaido, Tohoku, Tokyo metropolitan area, Hokuriku/Shinetsu, Tokai, Kinki, Chugoku, Shikoku, Kyushu/Okinawa)　　
Total: 7,691 people (equal number for each segment of age, gender, and place of residence)

About the Taste & Aroma Strategic Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email sales@mikaku.jp

The post Taste Preference Diagnostic Program*1 Reveals the Definition of ‘Delicious’ in Different Regions!
~Thorough examination of taste preferences by age and region~ first appeared on Taste & Aroma Strategic Research Institute.

The 2022 Beaujolais Nouveau was influenced by drought and climate conditions, but miraculously managed to avoid them, leading to expressions of joy regarding the growth and harvest of grapes. However, due to changes in the global situation, there are efforts to reduce transportation costs by using sea freight and continuing the use of PET containers. Furthermore, some mass retailers are devising new ways to sell, such as setting up special sales corners until December after the release date. Celebrating with new wine is practiced in various countries around the world, and a wide variety of new wines from France’s Beaujolais Nouveau, Italy’s Novello, Australia with opposite seasons, and new wines from various regions in Japan can be found domestically.

First, please take a look at the taste of the representative brand of Beaujolais Nouveau, “Georges Duboeuf.” [Figure 1]

The characteristic of the 2022 vintage is that, compared to last year, the character is quite restrained. From the taste data of Beaujolais Nouveau over the past 17 years, it can be seen that it is average in terms of acidity and astringency [Figure 2]. Although complexity and body feel are also average, the aftertaste of astringency is short, giving a clean sensation in the mouth. It should be a taste that even those who are not fond of wine can enjoy. The taste is similar to that of 2008, so it may be reminiscent of that taste after a long time.

[Figure 3] shows the measurement data of commercial products. Albert Bichot and La Bréole have a firm acidity and a strong fruity flavor, while Henri Fessy has a more gentle taste.

About the Taste & Aroma Strategic Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email sales@mikaku.jp

The post The 2022 Beaujolais Nouveau is “modest.”Clean balance with a short aftertaste of bitterness first appeared on Taste & Aroma Strategic Research Institute.

Based on a taste database exceeding 120,000 items, Taste & Aroma Strategic Research Institute, a company that scientifically studies food (headquarters: Chuo-ku, Tokyo; President: Michihiro Koyanagi), conducted taste analysis using a “taste sensor” utilizing sensory engineering technology to analyze the taste of various mineral waters and the influence of water on dishes.

Taste & Aroma Strategic Research Institute utilizes taste big data and AI analysis technology from around the world to quantify the “taste” of food. As a next-generation food tech think tank company, they aim to express “taste” in an easily understandable manner.

In this study, attention was focused on “water,” which continued to grow in a beverage market that was said to be struggling during the COVID-19 pandemic. According to the trend in per capita consumption of mineral water announced by the Japan Mineral Water Association [Figure 1], the consumption of mineral water has increased approximately 2.5 times from 2005 to 2021. Consequently, the domestic production of mineral water [Figure 2] has also been increasing. In an era where many people buy water, what are the factors that determine its taste? An analysis and verification were conducted on how water affects the taste of tea and dashi.

Aummary

■ The “drinkability” and “mineral sensation” of mineral water. The taste varies depending on the “water source” from which it is collected.
■ Rich water sources, soil, and climate cultivate delicious rice. When choosing rice, pay attention not only to the brand but also to the “place of origin.”
■ The flavor and color of tea change depending on the water. If you want to feel the tea leaves more, use “soft water”; for a refreshing taste, use “hard water.”
■ Dashi, essential for winter hot pot dishes. Use “soft water” for a rich umami flavor, and “hard water” when you want to add a punch.

Taste analysis of mineral water from each manufacturer

Even among domestically produced waters from each manufacturer, the taste varies depending on the “water source.” The center of balance is “Suntory Natural Water,” while if you want to firmly feel the taste of water, try the mineral water from “ITO EN evian” for taste analysis.

[Figure 3] shows the balance between “drinkability” and “mineral sensation” of mineral water. The zero point represents the average of 39 types of mineral water.

The balance between drinkability and mineral sensation tends to be milder when positioned in the lower left corner, gradually transitioning to the upper right corner as water hardness increases from medium to hard. This correlation is linked to the amount of calcium and magnesium contained in mineral water, with a significant influence from the location where the water is nurtured and harvested, known as the “water source.” For example, products mainly imported from Europe are positioned in the upper right corner. A stronger mineral sensation leads to a lingering aftertaste, and when both drinkability and mineral sensation are strong, the taste of water is firmly discernible.

The key point of this analysis is the variation in drinkability and mineral sensation even among domestically produced mineral waters. For example, “FamilyMart’s Natural Water from Kirishima, Miyazaki Prefecture” is a domestically produced product positioned in the upper right corner. Additionally, products labeled “Fuji” or “Mt. Fuji” are often located close to each other, suggesting similar flavors. From these observations, it can be inferred that the taste of water is significantly influenced by its place of origin, or the so-called “water source,” and the analysis results suggest a wide range of flavors.

Near the center of the graph, “Suntory Natural Water” (from the Southern Alps) is positioned, indicating a well-balanced product in terms of overall taste. We analyze various food products, and in every category, long-selling products tend to be positioned near the center of the graph. Such products can be said to have a taste that is easily supported by a wide range of people. On the other hand, products like “ITO EN evian” tend to have a strong drinkability and mineral sensation, suggesting a more distinct taste of water compared to domestically produced mineral water.

Does the difference in water sources affect the taste of products? Taste analysis of “Koshihikari” rice from across the country.

It is presumed that the taste of rice is largely influenced by the “water source × soil × climate” = place of origin.

While it has been suggested that the taste of water is greatly influenced by its water source, one might wonder if this also affects the flavors of products such as sake and rice that are nurtured by these water sources. Based on our taste database for “Koshihikari” rice, we verified the flavor balance of six types of Koshihikari rice.

The analyzed Koshihikari rice can be broadly classified into three taste types, with rough regional characteristics identified. The red graph represents a robust flavor type. It is characterized by “richness/thickness,” “intensity of flavor,” and “aftertaste,” with a well-balanced overall graph indicating a taste that strongly expresses the essence of rice. This type of rice is often ranked high, such as the Special A Rank by the Japan Grain Inspection Association. The yellow graph represents a lingering type, with a strong “depth” and “aftertaste,” creating a lingering flavor experience. The blue graph represents a mellow type, characterized by “umami” and a lingering aftertaste.

Although attention tends to focus on the brand, even within the same brand, the taste varies, and this variation is broadly classified by region. There isn’t a single factor that determines the taste of rice, but factors such as water source, soil, and climate have a significant impact, and these factors are believed to manifest as regional characteristics.

There are also significant differences in appearance. Taste analysis of tea by changing the water.

“Tea leaf” sensation is stronger with soft water, while a refreshing taste is associated with hard water.

Next, without changing the tea leaves or brewing method, we examined how the taste and appearance of tea differ when only the water is changed. Focusing on the differences in mineral sensation, we selected five representative products of soft water, medium-hard water, and hard water for verification.

From left to right: Suntory Natural Water, Coca-Cola ILOHAS Natural Water, FamilyMart’s Natural Water from Kirishima, Miyazaki Prefecture, ITO EN evian, Contrex (bottom photo)

Soft water “Suntory Natural Water” (Southern Alps) and “Coca-Cola ILOHAS Natural Water” (Hakushu) are characterized by a strong tea leaf sensation, including bitterness and astringency, with a clear and vivid color. The medium-hard water “FamilyMart’s Natural Water from Kirishima, Miyazaki Prefecture” has a strong astringency, and the extracted liquid was slightly cloudy. The two hard waters differ in taste depending on the degree of hardness. “ITO EN evian” has a slightly miscellaneous taste, while “Contrex” has a refreshing taste with little bitterness and astringency and a slight acidity. Both of these were strongly cloudy, to the point where the bottom of the cup was not visible. The difference in water also affects the extraction power, and it is presumed that these differences are reflected in the taste and color.

When you want to take a light breather, try brewing with hard water and mix with milk to reduce bitterness. On the other hand, when you want to wake up refreshed, brew with soft water to enhance the tea leaf sensation. Understanding the characteristics of water will further expand the enjoyment of black tea.

Verify the compatibility of “dashi” with water, essential for winter hot pot dishes.

Soft water enhances richness and umami, while hard water adds punch when desired.

The essential dashi for winter hot pot dishes. Is there an ideal water to bring out the best in each dashi? We prepared dashi using kombu, bonito flakes, and dried sardines, and verified the taste of dashi due to differences in water.

Regardless of the type of dashi, soft water generally produced a mild taste with enhanced richness and umami. Medium-hard water resulted in a well-balanced flavor, while hard water intensified the richness, intensity of flavor, and lingering umami, overall expanding the flavor profile. Additionally, similar to black tea, the clarity of the dashi decreased as the water hardness increased.

“Recommended Combinations of Water and Hot Pot Considering Compatibility with Dashi”

Soft water does not cloud the dashi and can bring out the richness and umami, making it suitable for dishes where color is important and you want to enjoy the flavor of the ingredients, such as o-zoni (Japanese New Year soup) and shabu-shabu.

Medium-hard water can extract the flavor of dashi evenly, making it suitable for hot pot dishes like “yosenabe” (assorted hot pot) and “chanko-nabe” (sumo wrestler’s hot pot), which contain a variety of ingredients.

Hard water can strongly extract the flavor of dashi, but tends to cloud the dashi. It is suitable for hot pot dishes like kimchi nabe and soy milk nabe, where the color of the dashi is not a major concern and you can enjoy the strong dashi flavor without being overpowered by seasonings.

This verification suggests that the compatibility between water and dashi is a factor in determining the flavor of hot pot dishes. By understanding the compatibility and characteristics of water and dashi, you can enjoy the upcoming hot pot season more deliciously and without getting tired of it.

Summary

Water (mineral water), which is often taken for granted in daily life and rarely consciously considered, has been found to have unique flavors. In addition to the examples mentioned above, soft water can be used in mild-flavored dishes such as dashi and soups to enhance the natural flavors of the ingredients. On the other hand, relatively strong-tasting mineral water could provide a unique flavor to alcoholic drinks when used as a mixer. By understanding the types and diversity of water, one can choose water not only based on price and functionality but also considering its impact on cooking and individual preferences. Additionally, paying attention to the origin of water, similar to rice and vegetables, and knowing the source of the water, could become an important factor in choosing water in the future.

■Mineral water taste analysis sample

Iris Ohyama Fuji Mountain Natural Water
Asahi Soft Drinks Asahi Oishii Mizu Natural Water Fuji Mountain
ITO EN evian
S.O. Onsen Water 99
Otsuka Foods Crystal Geyser
Coca-Cola ILOHAS Natural Water (Hakushu)
Contrex
Suntory Natural Water (Southern Alps)
Sirius North Alps Azumino’s Pure Natural Water
Seven & i Holdings Seven Premium Alkaline Natural Water
Seven & i Holdings Seven Premium Natural Water
Natural Lawson Natural Water
FamilyMart Kirishima, Miyazaki Prefecture Natural Water
Fuji Mineral Water Fuji Mineral Water
Lawson Natural Water

■How to extract black tea

200 g of boiled mineral water was added to 3 g of tea leaves and left to stand for 3 minutes. After standing still, the tea leaves were filtered through a nonwoven cloth, and the filtrate at room temperature was measured.

■Extraction method of dashi

[Kombu] Add 500g of mineral water to 15g of kombu and let it stand for 30 minutes. Heat on medium heat with an IH stove, and just before it boils, remove from heat and filter. Measure the liquid after it has cooled to room temperature.

[Bonito flakes] Add 200g of boiling mineral water to 8g of bonito flakes, and heat on high heat with an IH stove for 1 minute, then let it stand for 3 minutes. After filtering, squeeze the bonito flakes and measure the liquid after adding enough water to make 200g.

[Dried sardines] Place 15g of dried sardines (heads and guts removed) and 500g of mineral water in a small pot, heat on high heat with an IH stove, and once it boils, reduce to medium heat and heat for 10 minutes. Add water to make up for the lost moisture from heating, then filter. Measure the liquid after it has cooled to room temperature.

About Taste and Aroma Strategy Research Institute

Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.

Contact information

Email press@epochseed.jp

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