As a food manufacturer, client is actively engaged in R&D on various tastes. They believe that heme, which is a physiologically essential molecule, may affect the unique taste of red meat, etc. Under this presumption, the client wishes to deepen the research on the mechanism of new flavor formation based on heme and other metallic compounds, which can lead to development of novel technology to control taste of foods. However, while various studies have been conducted regarding unpleasant taste caused by a reaction between metals and lipids and on the taste formation triggered by a reaction or catalysis of metals during cooking, the mechanism of taste recognition of metallic compounds and their associates has yet to be determined. In the meantime, the recognition mechanism of receptor in the living body has been widely studied in various fields, including physiology and pharmacology. Therefore, the client has issued this open request to accelerate development of an evaluation technology of taste recognition of heme and other metallic compounds, by collaborating with promising organizations or experts with advanced technology to evaluate molecular recognition of metallic compounds or other molecules in the living body.