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OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | English |
| Publication Date | 2017/03 |
| Type | Articles |
| Peer Review | With peer review |
| Title | Relationship between taste composition and sensory evaluation ratings of fruits |
| Contribution Type | Co-Authored Publication |
| Journal | 食品科学教育協議会会誌 |
| Journal Type | Japan |
| Publisher | 食品科学教育協議会 |
| Volume, Issue, Pages | Vol.8(No.1),pp.11-18 |
| Number of pages | 8 |
| Author and coauthor | Yoko OKAMOTO，Kenji TAYAMA |
| Details | 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). |