Page 2 - Food&Beverages-Food Development

World Map of Shimadzu Sales, Service, Analyzing Flavor Scientifically

Manufacturing, and R&D Facilities At Shimadzu, we are using our technologies to support the realization of everyone's wish, to eat safe

and delicious food.

In this brochure, we introduce applications showcasing the use of analytical instruments for the
objective evaluation of a variety of subjective factors, such as flavor and food texture, which together
with taste are sensed by people as deliciousness. The test methods supplement sensory tests, and are
used as methods for obtaining quantified objective results in the fields of food development and

quality control.

Item Target Instruments Used Reference Page
Contents

Food Texture Texture Texture Analyzer P. 4
Particle Size Distribution Laser Diffraction Particle Size Analyzer P. 6
Moisture Content Moisture Analyzer P. 7
Components Amino Acids Amino Acid Analysis System P. 8
of Deliciousness
Analysis System for D/L Amino Acids
Organic Acids Organic Acid Analysis System P. 9
Sugar Reducing Sugar Analysis System P. 9
Fats and Oils Gas Chromatograph P. 10
Fourier Transform Infrared Spectrophotometer
Bitter and Astringent Ultra High Performance Liquid Chromatograph P. 11
Components
Taste Components Gas Chromatograph Mass Spectrometer P. 12
Liquid Chromatograph Mass Spectrometer
Odors and Odor Headspace Analysis System P. 14
Other Items
Flavour & Fragrance Natural & Synthetic Compounds Library P. 15
Database for Off-Flavor Analysis
Sensory Evaluation Gas Chromatograph Mass Spectrometer with a Sniffing Port P. 16
functional Near-Infrared Spectroscopy System
Sales and Service Color UV-VIS-NIR Spectrophotometer P. 17
Manufacturing Freshness High-Performance Liquid Chromatograph
R&D Additives UV-VIS Spectrophotometer P. 18
High-Performance Liquid Chromatograph Mass Spectrometer
Packing Materials Texture Analyzer P. 19
Headspace Analysis System

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