<研究報告>味の好みに関する基礎的研究(第2報) : 甘味・酸味の相互関係について

概要

論文の詳細を見る
A basic quality of taste of drinks, sweet-sour, is due to sweet and sour substances. In the present experiments, a range of preferred concentrations of a sweet and sour substances were determined, with respect to variations according to seasons and the kind of the sour substances. Twenty kinds of solutions in which citric (or tartaric) acid and sucrose were dissolved at different concentrations were tested orally, and assayed by the comparative judgment. Results are as follows. 1. Seasonal variations in preferred concentrations of citric acid-sucrose solutions will be described below, and the range of them became wider from summer to autumn and winter. Summer: solution of 17.5% sucrose containing 0.2% or 0.3% citric acid, and solution of 20%, sucrose containing 0.2% or 0.3% citric acid. Autumn: solution of 15% sucrose containing 0.1% or 0.2% citric acid, and solution of 17.5% sucrose containing 0.1%, 0.2% or 0.3% citric acid. Winter: solution of 15% sucrose containing 0.1%, 0.2% or 0.3% citric acid, solution of 17.5% sucrose containing 0.1%, 0.2%, 0.3% or 0.4% citric acid, and solution of 20% sucrose containing 0.1%, 0.2%, 0.3% or 0.4% citric acid. The solution which was preferred through all the seasons was that of 17.5% sucrose containing 0.2% or 0.3% citric acid. 2. Tartaric acid was compared with citric acid. Among solutions tested, solution of 17.5% or 20% sucrose containing 0.2% or 0.3% citric acid and the same sucrose solution containing 0.1% or 0.2% tartaric acid were preferred. There was a tendency that sucrose-citric acid solution was agreeable to drink and preferred to sucrose-tartaric acid solution.
福岡女子大学の論文
1980-03-01

<研究報告>味の好みに関する基礎的研究(第2報) : 甘味・酸味の相互関係について

スポンサーリンク

概要

著者

関連論文

スポンサーリンク