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食品
Nutrition Selections Food Division
The review will be conducted based on the following criteria:
Sensory evaluation
exterior
Colour, shape, scent, texture etc.
taste
甘味、酸味、塩味、苦味、うま味、コクなど
Texture
硬さ、粘度、滑らかさ、歯ごたえなど
comprehensive evaluation
Overall impression, purchase intention, etc.
Sensory testing involves panel testing by experts and testing by the general public.
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