日本とフランスにおけるおいしさの評価基準の比較 : 東京とストラスブール, レンヌの場合

概要

論文の詳細を見る
We propose a method to compare the perception of food taste between French and Japanese people by making objective descriptions of the criteria for tasty foods. A questionnaire was made comprising 20 kinds of foods/dishes with 5-8 explanatory words, each of which was assigned to 5 factors of taste, odor, texture, temperature and appearance. This questionnaire was distributed to panelists living in Tokyo (Japan) and in Strasbourg and Rennes (France) Who were asked to select explanatory words for each of the 20 kinds of foods/dishes and to rank them in the order of importance for a good taste. The explanatory words selected as the most important for a good tasting food/dish were ranked significantly different between the Japanese and French panelists. By using the assigned factors for the explanatory words, we applied the quantification method of the second type to discriminate well between the Japanese and French panelists with a hit ratio of more than 0.84. This finding shows that the criteria claimed for tasty foods/dishes are different between the two countries.
社団法人日本家政学会の論文
1996-10-15