2026-03-06T03:11:54Z https://hbg.repo.nii.ac.jp/oai

oai:hbg.repo.nii.ac.jp:00003219 2023-09-13T01:53:57Z 267:572:649

因子分析による味覚特性の抽出 Characterization of the Taste by the Factor Analysis 山本, 雅子 加藤, 美紀 Yamamoto, Masako Koato, Minori 味覚 Taste 因子分析 Factor analysis 食晴好 Preference 関値 Threshold value 甘味 Sweet 酸味 Sour 塩味 Salt 苦味 Bitter application/pdf The characterization of the taste is intended by taking statisitics of the data, sinse the examination on the taste has the tendency of being influenced panel's mental and physiolosical condition. The data on 4 basic tastes (sweet. sour. salt. bitter) were taken by the sensory test and a quantionarire on 112 female subjects of 18-19 ages were processed quantitatively. Three factors were extracted by the factor analysis and interpreted in the sense of taste, the preferences and the condition of the health. The scatter diagram of factor scores showed the disversity of the taste. On the other hand, four groups were extracted by the cluster analysis on these 3 factors and characterized. One group is keen of all these tastes, and the other is a dull. On the average, the sense of sweet, sour and salt were not so much different from each other groups, but that of bitter was different. It seems that the the condition of the health influenced on the preference of sweet. 広島文化女子短期大学 1997-09-30 jpn departmental bulletin paper VoR https://doi.org/10.60171/00003212 https://hbg.repo.nii.ac.jp/records/3219 10.60171/00003212 AN00213869 09137068 広島文化女子短期大学紀要 30 47 54 https://hbg.repo.nii.ac.jp/record/3219/files/30-7.pdf application/pdf 557.9 kB 2023-05-29