抄録
A series of investigations has been conducted to enable the development of palatable vinegared dishes for the aged. In the present study, a sensory evaluation of various kinds of vinegary dressing was carried out by a panel of female college students who were divided into three groups depending on the degree of liking for vinegared dishes: the “like”, “neutral” and “dislike” groups. The like group gave the grain-vinegar dressing high scores among the three vinegary dressings prepared with grain vinegar, rice vinegar and whole-rice vinegar. In contrast, the dislike group gave the rice-vinegar dressing high scores, while a 3-fold-diluted vinegary dressing (containing 10% vinegar) attracted a high evaluation by the same group. Vinegary dressings with varying concentrations of sugar from 5% to 13% attracted increasingly high scores from all the groups as the sugar concentration was increased. The results of a correlation analysis suggested that the smoothness had a strong positive correlation with the all taste attributes except for sourness, and also indicated that the sourness was alleviated by sweetness and umami.
