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  1. 紀要類・刊行物等
  2. 広島文化女子短期大学
  3. 広島文化女子短期大学紀要 第22巻

味の識別能力とその嗜好性との関連

https://doi.org/10.60171/00003274
https://doi.org/10.60171/00003274
6b0290ea-ec0f-4b2a-9fe4-5e1c1b8c7c57
名前 / ファイル ライセンス アクション
22-4.pdf 22-4.pdf (310.2 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2023-03-15
タイトル
タイトル 味の識別能力とその嗜好性との関連
言語 ja
タイトル
タイトル Relationship between Taste-Discriminating Ability and Preference
言語 en
言語
言語 jpn
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ departmental bulletin paper
ID登録
ID登録 10.60171/00003274
ID登録タイプ JaLC
著者 粟村, 和世

× 粟村, 和世

ja 粟村, 和世

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畠山, 敏慧

× 畠山, 敏慧

ja 畠山, 敏慧

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斉藤, 千鶴子

× 斉藤, 千鶴子

ja 斉藤, 千鶴子

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Awamura, Kazuyo

× Awamura, Kazuyo

en Awamura, Kazuyo

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Hatakeyama, Toshie

× Hatakeyama, Toshie

en Hatakeyama, Toshie

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Saito, Chizuko

× Saito, Chizuko

en Saito, Chizuko

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抄録
内容記述タイプ Abstract
内容記述 An excellent taste-discriminating ability is important in the improvement of cooking techniques. It is believed that various factors relate to the enhancement of this ability. In this study, we have examined wheather the preference for a taste would affect the discriminating ability or not. Employing 63 students of our college as subjects, discriminating abilities on four tastes, namely, sweetness, salty taste, sourness and umami taste each a various concentrations commonly observed everyday and preferences for these tastes were examined. The results are as follows: 1. No relationship was observed between the discriminating ability of each subject and her preference for each taste. (Umami taste was not examined in this test since it seemed to serve as the base of the taste of a food.) 2. Regarding the whole subjects, most of them extremely or highly prefered sweetness, though many subjects showed poor discriminating abilities. On the contrary, many subjects showed excellent discriminating abilities on salty taste and sourness, though most of them moderately prefered these tastes. The ratio of subjects having excellent discriminating abilities on umami taste was almost the same as that of those who showed poor discriminating abilities on it. This tendency might relate to the fact that almost a half of the subjects used artificial flavorings at home while another half used natural stocks. Thus it has been found that no relationship is observed between the discriminating ability and preference for each taste. However, the results of this study suggest the recent preferences for foods of junior college students. That is to say, they can discriminate tastes closely similar to those of familiar foods. However, their discriminating abilities seem to decrease as the tested tastes become apart from the familiar ones.
書誌情報 広島文化女子短期大学紀要

巻 22, p. 25-30, 発行日 1989-07-10
出版者
出版者 広島文化女子短期大学
ISSN
収録物識別子タイプ ISSN
収録物識別子 09137068
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00213869
フォーマット
内容記述タイプ Other
内容記述 application/pdf
著者版フラグ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
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