AjiMeter – The World’s First Real-Time, Non-Destructive Taste Intelligence System for Seafood
Session details:
AjiMeter is the world’s first B2B sensory analysis solution that non-destructively evaluates the taste, freshness, and odor of vacuum-packed fish in real time. Powered by Near-Infrared (NIR) spectroscopy and a proprietary AI model, it was trained on more than 58,000 NIR spectra and 840 destructive K-value lab tests. This breakthrough enables AjiMeter to predict biochemical freshness, detect odor-causing compounds, and translate molecular data into personalized taste ratings including umami, sweetness, and sourness.
Unlike traditional methods that require cutting, sampling, or chemical assays, AjiMeter scans sealed vacuum packs directly—ensuring instant, on-site analysis without damaging the product. By performing all computations on-device, it eliminates reliance on cloud connectivity, enabling secure and autonomous operation in production plants, retail stores, and restaurants.
AjiMeter is a next-generation platform that delivers lab-grade taste intelligence to the seafood supply chain. Its core innovation lies in combining NIR spectroscopy with machine learning to non-destructively assess fish quality. Traditional quality control relies on destructive K-value tests and subjective human evaluation, both of which are time-consuming and inconsistent. AjiMeter revolutionizes this process by scanning sealed fish packs with NIR light, interpreting spectral signatures via its proprietary AI model, and outputting real-time, human-centric taste ratings, including freshness, flavor balance, and odor detection.
The system has been extensively tested across different fish handling methods, such as nojime (kill in spot), brain spike, ikejime (spinal nerve cut), and the Tsumoto method. These evaluations confirm AjiMeter’s sensitivity to subtle quality variations, such as differences in taste preservation between ikejime and non-ikejime handling. Beyond freshness, AjiMeter can detect flavor degradation caused by freezing, estimate fish aging days, and assess maturity level, providing valuable insights into optimal consumption timing. Its outputs are validated by professional sensory evaluation panels, ensuring alignment with actual human taste perception.
AjiMeter’s process is straightforward: it directs NIR light into vacuum-packed fish, records the molecular vibration signatures, processes these via its AI model trained on tens of thousands of samples, and translates the results into actionable data. This includes biochemical freshness, odor compound detection, and predicted taste ratings. All processing happens locally on-device, guaranteeing fast results and protecting sensitive supply chain data.
AjiMeter represents a paradigm shift in food technology. It is the only system capable of evaluating taste, odor, and freshness directly through packaging in real time. It replaces destructive K-value testing with a validated AI model, goes beyond freshness metrics to provide personalized taste scores and cooking suggestions, and operates independently of internet connectivity.
For seafood professionals, AjiMeter transforms quality control into a scalable, data-driven process. Producers can grade fish immediately after harvest, processors can automate quality assurance, restaurant chains can design menus based on quantified taste data, and supermarkets can validate in-store quality while offering cooking suggestions to customers. By quantifying flavor and odor, AjiMeter also supports branding strategies, enabling companies to market seafood by taste positioning such as “high-umami sashimi-grade tuna.” This helps align supply with consumer preferences while reducing spoilage.
Additional features include flavor evolution prediction, which forecasts how taste will change over time, cooking suggestions tailored to each fish’s taste state, and cross-food potential—since the technology can extend beyond seafood into meat, produce, and processed foods. The system’s validity has been confirmed through professional sensory panels, ensuring its outputs align with human perception.
From a sustainability perspective, AjiMeter provides early, accurate detection of freshness and odor changes, helping to reduce waste, extend shelf life, and optimize logistics. This enables smarter stock rotation and storage decisions, supporting a more efficient and environmentally responsible seafood supply chain.
Target users include seafood producers seeking on-site grading, processing plants aiming for automated quality assurance, restaurant chains designing data-driven menus, and supermarkets conducting in-store validation and customer engagement.
The technology stack includes Near-Infrared spectroscopy, machine learning models, non-destructive odor and taste prediction, and edge computing for local analysis. Supporting materials include high-resolution product images, AI model schematics, demo videos, and sample outputs such as freshness maps, taste indices, and cooking tips.
AjiMeter’s business model is straightforward: it is currently public in concept with prototypes demonstrated to partners, with a planned commercial release in April 2026. The MSRP is set at $4,800 USD, covering both hardware and software.
AjiMeter is more than a sensor—it is a taste intelligence engine that brings lab-grade sensory analysis into real-world seafood operations. By non-destructively measuring freshness, flavor, and odor in vacuum-sealed packs, it enables professionals to make fast, reliable, and data-driven decisions. With its ability to predict flavor evolution, detect off-odors, distinguish handling techniques, and generate personalized cooking suggestions, AjiMeter bridges the gap between science and culinary experience. It empowers producers, processors, retailers, and chefs with quantifiable insights that were once available only through subjective human tasting or destructive lab tests.
The result is better quality, reduced waste, stronger branding, and an elevated seafood experience at scale.
