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	日本語
発行・発表の年月	2019/08
形態種別	その他の研究業績
標題	Study on the effect of taste reduction：Would adding sweetness to fruit juice suppress sourness and bitterness?
執筆形態	共同
掲載誌名	2019 20th Biennial International Congress ARAHE（Hangzhou, China）
掲載区分	国外
巻・号・頁	109頁
頁数	1
担当範囲	研究計画立案と遂行,データ総括,学会発表を担当
著者・共著者	Yoko Okamoto，Keiko Yoshida
概要	We verify the effect that acidity and bitter tastes are suppressed by adding sweet taste.Sensory evaluation was conducted using 19 raw fruit juices (strawberries, grapefruit, lemons etc.) and raw fruits juices added with sweetness (10.0%, w/v) . The pH and Brix of the samples were measured. For grapefruit, “the taste analysis values” by the taste recognition device (intelligent sensor technology; TS-5000Z) were analyzed by samples adding 5.0, 10.0, 20.0% (w/v) sweetness. The participants were 24-27 female students.There was no significant difference in pH and “taste analysis values” between the sweetness-free fruit juice and the sweetness-added fruit juice, but significant differences were found in the sourness and bitterness intensity felt by humans during taste test.