胡椒の味覺に就て

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概要

• 論文の詳細を見る

• Acrid taste of Pepper is a chemical sensation, which is, in the domain of perception, allied to the taste sensations <I>sui generis</I>, although it has been regarded as a kind of tactual sensations by most physiologists.<BR>As the pepper is hardly soluble, a milky suspension is prepared from pepper powder, obtained by the author in crushing thoroughly some Sumatran pepper seeds.<BR>Result of taste testing on 10 subjects is recorded in the following table :<BR>Table J.<BR>Threshold of acrid taste among 10 Japanese, + denotes acrid sensation, - includes heterogeneous sensations such as "sour"peculiar sm-ell' etc.

• 日本民族衛生学会の論文

著者

• 三村 信之

  東京大学医学部生理学教室

関連論文

• 胡椒の味覺に就て
• 葡萄糖による甘さの閾値に就て
• ON THE TASTE THRESHOLDS OF THE JAPANESE:I. THRESHOLDS OF SALTY TASTE
• ON, THE TASTE THRESHOLDS OF THE JAPANESE:IV. THRESHOLDS OF BITTER TASTE
• ON THE TASTE THRESHOLDS OF THE JAPANESE:II. THRESHOLDS OF SWEET TASTE

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