1986 Volume 44 Issue 5 Pages 251-256
The relation between the sensation of salt taste and nine factors, i. e. sex, age, occupation, place of residence, current health conditions, health condition on the day of test, sense of hunger, disease and the concentration of soup stocks prepared with dried bonito was investigated using Hayashi's multivariate statistical analysis.
The results obtained were summarized as follows:
1) Four factors, i. e. the soup stock concentration, age, sex and occupation, were found to correlate closely with the sensation of salt taste;
i) The higher the concentration of the soup stock, the more intensely the salt taste is felt.
ii) The more advanced the subject is in age, the lower concentration of salt is preferred.
iii) Males preferred higher saltiness than females.
iv) Students who were trained to low salt concentration in nutritionist training school preferred low salt concentration.
2) The relation between the sensation of salt taste and the factors obtained by the present method, however, were found insufficient to judge the groups to which subjects belonged, suggesting that factors other than those used in the present study may be necessary to improve the results.
