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Updated: Jul 21, 2025

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
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Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk

Miyu Masuda1, Yuko Terada1, Ryoki Tsuji1

  • 1Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed

Keywords:
flavor materialsmachine learningmaskingsoymilktime-intensity methodtime-series sensory evaluation

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