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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 | 2019/03 |
| Type | Articles |
| Peer Review | With peer review |
| Title | A taste interaction study using sensory evaluation and a taste recognition device |
| Contribution Type | Co-Authored Publication |
| Journal | Journal of Association of Food Science Education in Japan |
| Journal Type | Japan |
| Volume, Issue, Pages | 10(1),pp.25-33 |
| Number of pages | 9 |
| Responsible for | 研究計画立案と遂行、データ総括、論文執筆を担当 |
| Author and coauthor | Yoko OKAMOTO, Kenji TAYAMA |
| Details | 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. |