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) |
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言語種別 | 英語 |
発行・発表の年月 | 2017/03 |
形態種別 | 学術論文 |
査読 | 査読有り |
標題 | Relationship between taste composition and sensory evaluation ratings of fruits |
執筆形態 | 共著 |
掲載誌名 | 食品科学教育協議会会誌 |
掲載区分 | 国内 |
出版社・発行元 | 食品科学教育協議会 |
巻・号・頁 | Vol.8(No.1),pp.11-18 |
頁数 | 8 |
著者・共著者 | Yoko OKAMOTO,Kenji TAYAMA |
概要 | We measured the composition of fruit using instruments and evaluated sweetness, acidity intensity and palatability using sensory evaluation methods. We also investigated the relationship between instrumental measurements and human sensory evaluation ratings in order to propose formulae describing the relationships between the two. The pH and acidity intensity had a correlation coefficient of r = - 0.812, with regression equation y = - 1.490x + 10.039. This equation was shown to be helpful in predicting acidity intensity based on pH measurements (p < 0.001). Sweetness intensity and palatability ratings had a correlation coefficient of r = 0.815, with a regression equation y = 0.567x + 2.422 and was used in predicting palatability ratings based on sweetness intensity ratings (p < 0.001). |