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	2019/03
形態種別	学術論文
査読	査読有り
標題	A taste interaction study using sensory evaluation and a taste recognition device
執筆形態	共著
掲載誌名	Journal of Association of Food Science Education in Japan
掲載区分	国内
巻・号・頁	10(1),pp.25-33
頁数	9
担当範囲	研究計画立案と遂行、データ総括、論文執筆を担当
著者・共著者	Yoko OKAMOTO, Kenji TAYAMA
概要	We used both sensory evaluation and equipment analysis to study the suppression of sourness using sweetness. The participants were 24-27 healthy females aged between 18 and 20 years. Sensory evaluations were performed on 19 fruit juice samples such as strawberries. For all 19 samples, the sweetness-added samples showed significant increases in sweet intensity and significant decreases in sour and bitter intensities when compared with the sweetness-free samples (p＜0.01). The number of participants recognizing a difference in sourness intensity between sweetness-free and sweetness-added samples was significant; however, there was no significant difference in pH value and taste sensor output value between the sweetness-free and sweetness-added samples. Sensory evaluation of the sweetness-added grapefruit juice showed a decrease in bitterness, but the results do not show a marked decrease in the taste analysis values.