「だし」の摂取経験の違いがだしの感受性および嗜好性に与える影響 (開学50周年記念特集号)
Year: 2015
Type: article
Abstract: The influence of dashi consumption experience on its sensitivity and palatability was examined using sensory evaluation of various types of somen noodle soup by two panels. One panel comprised female college students, while the other comprised members from a research and development section of a food company. Ten somen noodle soups were prepared using a combination of dashi, soy sauce, sugar, salt and other ingredients, and subjected to sensory evaluation regarding the intensity of dashi in the soups and their palatability. The female college students were unable to perceive differences of dashi intensity, and thus correlated dashi intensity inversely with the palatability of somen noodle soups. In contrast, developers evaluated the palatability of soups more positively when dashi intensity was stronger. There results suggest that familiarity with dashi influences the taster’s sensitivity to dashi and the palatability of dashi-containing foods.
Language: Japanese
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W280640964