官能検査に基づく日本人とフランス人女性における食物の嗜好性の比較

概要

論文の詳細を見る
Based on the questionnaire results in our previous study, sensory analyses were carried out to objectively evaluate the difference in preference for tasty foods. Four kinds of vegetable, two kinds of pasta, three kinds of baked food and four kinds of cooked rice were selected for comparison. Each food was cooked for different times and made into five or six samples. Panels composed of 40-45 Japanese women and 40-44 French women were asked to judge each sample of the selected foods according to their preference. The Japanese panelists regarded a green color important for cooked vegetables and preferred firm samples cooked for a short time while the French panelists preferred the softer vegetable samples cooked for a longer time. A darker baked color was preferred by the French panelists than by the Japanese panelists. The preference pattern for cooked rice was totally different between the two countries. The Japanese panelists tended to have a narrow range of preference for all the foods, while the French panelists had a wider range of preference.
社団法人日本家政学会の論文
1999-02-15