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	2020/10
形態種別	学術論文
査読	査読有り
標題	Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis
執筆形態	共著
掲載誌名	International Journal of Gastronomy and Food Science
掲載区分	国外
著者・共著者	Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi，Takayohshi Hoshino
概要	In this research, we hypothesized that the viscosity increased and the saltiness intensity decreased as the amount of oils added increased in the viscous polymer solutions. We verified this finding using two techniques, namely, a-time intensity technique and a short back extrusion method. This experimental procedure was executed using samples containing a salty taste with the addition of oils using xanthan gum as a thickener. The viscosity and saltiness intensity are directly proportional to the amount of oils, meaning that as the amount of oil increases, so do the viscosity and saltiness intensity. To illustrate the finding, at a shear rate of 20.0 s-1, the coefficient of determination (R2) for saltiness intensity and apparent viscosity was 0.914 in the four viscous polymer solutions. Thus, we confirmed that there was a strong positive correlation between saltiness intensity and apparent viscosity; the results did not support the initial hypothesis presented.