中学生における混合味の識別能について : 甘味料添加の有無の識別

概要

論文の詳細を見る
sensory evaluation using the model mixtures of Japanese type soup stock, soy sauce and sweetenings (sugar or "mirin"). Factors which influenced the discriminating ability was also investigated. Results were summarized as follows : 1. Discriminationg ability of mixed taste of junior high school students was inferior to that of university students. 2. University students were more interested in eating than junior high school students. The interest in eating correlated with the discriminating ability. 3. No relationship existed between the frequency of eating with dishes using the same type of seasonings and discriminating ability. 4. In junior high school, it is important to enhance interests in eating in order to build a desirable sense of taste.
日本家庭科教育学会の論文
1994-12-20