タウ尺度による酒類の甘味尺度の構成 : 酒類の味覚に関する研究(第3報)

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Sweetness is one of the most basic and important characteristics of alcoholic beverages. There are several methods for the determination of sweetness in sensory evaluation. The rating methods which has three of five categories are generally used. Though the rating method is direct and simple, it has some defects in reproducibility, discriminating ability, and adequacy, owing to the individual and subjective judgement required. Previously one of the authors reported the equation, Y=0.86S-1.16A-1.31 (Y : sweetness degree, S : reducing sugar (%), A : acidity (meq/100 ml)), which estimates the sweetness degree of sake, but it is applicable only to sake.Therefore, a method of determination of sweetness in sensory evaluation which was applicable to the various alcoholic beverages except sparkling alcoholic beverages, for example beer, was studied using 73 samples of alcoholic beverages. The τ scale method reported by Indow was used in comparison with the rating method.From the results obtained, it was found that the τ scale has excellent agreement of judges among the panelists, reproducilbility, and discriminating ability superior to the rating method.Also, the τ values which corresponded to dry, medium, and sweet categories in the three categories rating method were 0-1.5,1.6-3.5,anf 3.6-5.5,respectively, by regression analysis. The τ values corresponding to dry, slightly sweet, sweet, and very sweet categories in the five categories rating methods were 0-1.0,1.1-2.0,2.1-3.0,3.1-4.0,and 4.1-5.5,respectively as described in Fig. 5.
社団法人日本生物工学会の論文
1984-11-25

タウ尺度による酒類の甘味尺度の構成 : 酒類の味覚に関する研究(第3報)

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