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	2014/04
形態種別	学術論文
標題	Effect of Temperature on Human Sensitivity to Sweetness （査読付）
執筆形態	共著
掲載誌名	Journal of Cookery Science of Japan
掲載区分	国内
出版社・発行元	The Japan Society of Cookery Science
巻・号・頁	Vol.47(No.2),pp.97-102
頁数	6
著者・共著者	Y.Okamoto，K.Yoshida 共著
概要	To investigate the effect of the temperature of the substance on how taste is experienced, sweetness intensity was measured by a sensory evaluation method for sweeteners and commercially available sweetened beverages. Of the eight sweeteners, differences in sweetness intensity by temperature were found in D-fructose and xylitol but not in other sweeteners. On the other hand, among the commercial sweetened beverages tested, sweetness intensity was weaker at 7˚C than at 25˚C and stronger at 43˚C than at 25˚C in many of the beverages. Also, significance in the main effect of temperature on sweetness intensity was not found in the sweeteners group but was found in the commercial sweetened beverages group. ［担当部分：研究計画立案，データ総括, 論文執筆を担当］ （Y. Okamoto，K. Yoshida　共著）