OKAMOTO Yoko    Department   Hiroshima shudo University  The Faculty of Health Sciences    Position   Professor
Date	2019/09
Presentation Theme	Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis
Conference	第66回日本栄養改善学会学術総会
Promoters	日本栄養改善学会
Conference Type	Domestic
Presentation Type	Poster
Contribution Type	Collaborative
Venue	富山
Publisher and common publisher	Yoko Okamoto, Kenji Tayama, Tomoka Kurotob，Takayohshi Hoshino
Details	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.