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）
発表年月日	2019/09
発表テーマ	Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis
会議名	第66回日本栄養改善学会学術総会
主催者	日本栄養改善学会
学会区分	全国学会
発表形式	ポスター
単独共同区分	共同
開催地名	富山
発表者・共同発表者	Yoko Okamoto, Kenji Tayama, Tomoka Kurotob，Takayohshi Hoshino
概要	In this study, by using time-intensity analysis, we assessed the hypothesis that as the added amount of oils increases, apparent viscosity increases and the saltiness intensity decreases. Four sol samples were prepared. Sensory evaluation was performed by the TI method. The viscosity of the samples was measured by using the Short Back Extrusion method. Participants were 13 healthy subjects.Imax (Salty Intensity) was 6.5, 7.4, 7.7, 8.3, respectively, for the oil-free sample and the three oil-added samples. Statistically significant differences were found between the samples (F(3,100)=9.571，p＜0.001). We confirmed an increase in viscosity (μa) with increasing oil concentration.　The r-squared value of Imax and μa at a shear rate of 20.0 [1 / s] was 0.914. Our results seem to disprove the initial hypothesis.