Studies on Onomatopoeic Terms for Describing Food Properties. Part II. Characterization of Onomatopoeic Terms for Describing Food Properties.
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Accession number;00A0371176
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| Title;Studies on Onomatopoeic Terms for Describing Food Properties. Part II. Characterization of Onomatopoeic Terms for Describing Food Properties. |
| Author;
HAYAKAWA FUMIYO
(Odawara Joshi Tanki Daigaku)
HATAE KEIKO
(Ochanimizu Univ., Fac. of Living Sci.)
SHIMADA ATSUKO
(Showa Women's Univ., Grad. Sch.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.3;PAGE.197-207(2000)
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| Figure&Table&Reference;FIG.4, TBL.3, REF.8 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Fifty-three onomatopoeic terms for describing food properties were characterized through two kinds of questionnaires by a laboratory panel of 31 members. In the first questionnaire, panel members evaluated the relationship of these terms to such food properties as the appearance, aroma, teste, temperature, sound and texture under a total point of 10; If a term corresponds to one property, the property is 10, and if one relates to any properties, the points are distributed according to their degree of association. Fifty-three terms were classified into 14 groups on the basis of t-statistic calculated from mean and standard deviation of points evaluated by 31 members. All the terms were linked with a single property or two, and 43 of them were found to be expressions related to texture. The terms related to sound were always associated with texture. On the other hand, there were some terms related to two inhomogeneous properties, such as "mattari", which was related to taste and texture, "doro-doro" appearance and texture. In the second questionnaire, the panel members listed the kinds of foods they imagine from each term. The data were analyzed by Quantification Method III. The terms and foods were plotted on the plane coordinates with "brittleness" taken as ordinates and "elasticity" as abscissas. Thus, the relation between each terms and foods was quantitatively presented. (author abst.) |
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