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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 | 2014/04 |
| Type | Articles |
| Title | Effect of Temperature on Human Sensitivity to Sweetness （査読付） |
| Contribution Type | Co-Authored Publication |
| Journal | Journal of Cookery Science of Japan |
| Journal Type | Japan |
| Publisher | The Japan Society of Cookery Science |
| Volume, Issue, Pages | Vol.47(No.2),pp.97-102 |
| Number of pages | 6 |
| Author and coauthor | Y.Okamoto，K.Yoshida 共著 |
| Details | 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） |