抄録
This study examined the relationship between the preference for different types of soup stock and the perception of umami taste and odor among university students (n = 129, 18–24 years old). The subjects were classified into three groups: the niboshi group preferred the niboshi extract soup stock (40%); the flavored seasoning group preferred the flavored seasoning soup stock (33%); and the ‘neither’ group disliked both kinds of soup stock (27%). We conducted a multiple regression analysis involving various taste and odor factors in the niboshi and flavored seasoning groups. The significant factors for the niboshi group in determining a preference for niboshi soup stock were the intense umami taste (p<0.05) and pleasant aroma (p<0.01), while that for the flavored seasoning group in determining a preference for flavored seasoning soup stock was the intense umami taste (p<0.01). These results suggest a relationship between the preference for a specific types of soup stock and the perception of umami taste and odor.
