US 9,810,674 B2
Method for evaluating food preference of pets
Takashi Mikami, Kawasaki (JP); Chinatsu Kasamatsu, Kawasaki (JP); Eisuke Higuchi, Kawasaki (JP); and Takeshi Fujieda, Kawasaki (JP)
Assigned to Ajinomoto Co., Inc., Chuo-ku (JP)
Filed by AJINOMOTO CO., INC., Chuo-ku (JP)
Filed on Mar. 31, 2014, as Appl. No. 14/230,606.
Claims priority of application No. 2013-071564 (JP), filed on Mar. 29, 2013.
Prior Publication US 2014/0295037 A1, Oct. 2, 2014
Int. Cl. G01N 33/02 (2006.01); A23K 40/00 (2016.01); A23K 20/10 (2016.01); A23K 50/40 (2016.01)
CPC G01N 33/02 (2013.01) [A23K 20/10 (2016.05); A23K 40/00 (2016.05); A23K 50/40 (2016.05)] 12 Claims
OG exemplary drawing
1. A method of evaluating a food preference of a dog, the food preference being expressed in human sensory words, the method comprising:
selecting a plurality of palatants, where the plurality of palatants includes a roast flavor type hydrolyzed soybean protein, a beer yeast extract, a meat-like flavor material, a hydrolyzed soybean protein, a torula yeast extract, a beef extract, a dried bonito extract, and a cheese paste;
determining a plurality of sensory attributes indicating taste, aroma, and flavor, where the sensory attributes indicating taste consist of sour taste, bitter taste, salty taste, sweet taste, umami taste, mildness, taste intensity, and taste persistence, the sensory attributes indicating aroma consist of sour aroma, fermentation aroma, roast aroma, sweet aroma, fishy aroma, and sulfurous aroma, and the sensory attributes indicating flavor consist of soy sauce-roasted flavor, ocean and dried fish flavor, animal-like flavor, and sour flavor;
performing a sensory analysis of the palatants on a human such that the human tastes each of the palatants and scores an intensity of each of the sensory attributes as a sensory analysis score for each of the palatants;
feeding each of the palatants to a plurality of dogs such that a preference test is performed on the dogs;
generating a three-dimensional map including plots indicating the dogs and plots indicating the palatants based on results of the preference test, such that each dogs' preference on each of the palatants is indicated by a distance between coordinates of the plots indicating the palatants and coordinates of the plots indicating the dogs, respectively;
selecting contributory attributes from the sensory attributes showing a statistically significant correlation with at least one of the palatants;
drawing arrows indicating a respective one of the contributory attributes in the three-dimensional map, based on the sensory analysis score;
determining a coordinate of a linking optimum (LO) in the three-dimensional map such that a total of distances between the coordinate of the LO and each of the coordinates of the plots indicating the dogs is minimized; and
calculating an optimal score for each of the contributory attributes by regressing the coordinate of the LO to coordinates of plots indicating each of the palatants,
wherein the human tastes only the palatants in the method.