Ajinomatrix is best known for its work on sensory digitization: taste, smell, texture, recipes, product development, sensory profiles, and machine-readable representations of perception. But sensory intelligence does not stop at taste and aroma. Human experience also includes affective response: comfort, aversion, attraction, overload, anticipation, trust, uncertainty, memory, and emotional context. This is where FEELLLM enters the Ajinomatrix research landscape. What FEELLLM is FEELLLM is an...

For centuries, recipes have been among humanity’s most enduring forms of knowledge. They have crossed continents, survived generations, adapted to changing ingredients, and quietly documented the evolution of cultures. Yet despite their importance, the digital world still treats recipes primarily as documents. A recipe is usually represented as a title, a list of ingredients, and a sequence of instructions. Whether stored in a cookbook, a spreadsheet, a mobile application, or a structured...

Ajinomatrix has reached a new experimental milestone. For years, one of our core observations has been simple: sensory science, food R&D and product innovation have produced enormous amounts of valuable data — but much of it remains trapped in spreadsheets, scattered panel reports, archived trials, batch notes, recipe files and isolated product-development documents. A pile of past experiments is not yet a memory. To become useful again, sensory data must become structured, comparable,...