オカモト　ヨウコ   OKAMOTO Yoko   岡本　洋子    所属   広島修道大学  健康科学部    職種   契約教員（教授）
言語種別	英語
発行・発表の年月	2017/03
形態種別	学術論文
査読	査読有り
標題	Relationship between taste composition and sensory evaluation ratings of fruits
執筆形態	共著
掲載誌名	食品科学教育協議会会誌
掲載区分	国内
出版社・発行元	食品科学教育協議会
巻・号・頁	Vol.8(No.1),pp.11-18
頁数	8
著者・共著者	Yoko OKAMOTO，Kenji TAYAMA
概要	We measured the composition of fruit using instruments and evaluated sweetness， acidity intensity and palatability using sensory evaluation methods. We also investigated the relationship between instrumental measurements and human sensory evaluation ratings in order to propose formulae describing the relationships between the two. The pH and acidity intensity had a correlation coefficient of r = - 0.812， with regression equation y = - 1.490x + 10.039. This equation was shown to be helpful in predicting acidity intensity based on pH measurements (p < 0.001). Sweetness intensity and palatability ratings had a correlation coefficient of r = 0.815， with a regression equation y = 0.567x + 2.422 and was used in predicting palatability ratings based on sweetness intensity ratings (p < 0.001).