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Accession number;03A0366069
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| Title;Relationship between the Preference and Sensitivity of Taste among Recent Female Students |
| Author;
OTOMI AKIKO
(Kagoshimajunshinjodai Kangoeiyo)
TAJIMA MARIKO
(Kagoshima Univ., Fac. Education, JPN)
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Journal Title;Journal of Home Economics of Japan
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Journal Code:F0763A
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ISSN:0913-5227
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VOL.54;NO.5;PAGE.395-400(2003)
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| Figure&Table&Reference;FIG.1, TBL.6, REF.20 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The relationship between a sensory difference test for the five basic tastes, including umami, and a questionnaire survey to find the preferred food taste was examined in female university students. The questionnaire data were analyzed by distinction between sensitive and insensitive subjects. Discrimination between the umami and bitter tastes was found difficult by many panel members. Similarity between the sensitivity to umami and bitter tastes was found by a cluster analysis. Many kinds of foods were found unacceptable by the sensitive subjects, but umami foods such as consomme and instant soup were found acceptable by the sensitive subjects. These results suggest that, unlike the other four basic tastes umami sensitivity was low when the preference for umami taste was also low. (author abst.) |
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