World-leading seasoning technologies
Our eating habits involve a comprehensive judgment of the deliciousness of food based on the five senses: sight, sound, smell, touch, and taste. The world-leading seasoning technology of the Ajinomoto Group is based on two fundamental scientific strengths. One is its strength in elucidating all of the factors that comprise food satisfaction and center on taste, flavor, and texture. The other is its strength in integrating these findings with the needs and preferences of the customer by applying innovative, original materials, and blending technologies.
Taste analysis and control technology
We apply advanced technology to investigate the mechanisms involved in taste, to discover new materials, and to utilize these findings to expand our portfolio of enhancers or modifiers of umami, sweetness, and other tastes. We focus in particular on the development of kokumi, which exhibits a unique taste-modifying profile.
Flavor analysis and control technology
Flavor is perceived by stimulation of the sense of smell and is an important factor for taste satisfaction. We utilize GC-MS-Sniffing and other instrumentation to analyze the constituents of flavor, determine their relationship to taste satisfaction, and apply our findings to developing new flavor materials and to improving quality control.
Texture analysis and control technology
Texture is another important factor of deliciousness. We have commercialized a transglutaminase preparation that modifies foods to provide them with optimal physical properties by cross-linking protein molecules. This preparation is now widely used all over the world in applications such as seafood processing, meat processing, and noodle production. Moreover, we have also commercialized an α-glucosidase preparation that improves the texture of starch by changing its chain structure. This preparation helps improve the quality of foods by inhibiting the degradation of starch over time by controlling the deterioration of starch, and by modifying the physical properties of foods through the addition of elasticity and stickiness.