2023 Volume 74 Issue 11 Pages 617-626
A multivariate analysis was conducted to define the relationship between the physiological state of consumers and their preferences for heatstroke prevention beverages. We conducted sensory evaluations on three different concentrations of a beverage before and after bathing to evaluate degrees of perspiration. Three concentration samples, Na57, Na48, and Na41, obtained from “Ion Plus” (Takesho Food & Ingredients Inc.; powder) were evaluated by twenty-one in-house panelists for five quality characteristics (scoring method) and ten impressions (Semantic Differential method) before and after bathing (40℃, 15 minutes). After bathing, the sourness increased significantly (α＜0.01, α＜0.05) in Na48 and Na57, and the saltiness and the palatability increased significantly (α＜0.05) in Na41 (Wilcoxon's rank sum test). A factor analysis was conducted by integrating quality characteristics and impressions, and four factors, namely, refreshing quality, drinkability, sourness and saltiness, as well as fruitiness were extracted (cumulative contribution rate 59.8%). These factor scores changed before and after bathing with respect to sample concentration visualized on the factor axis coordinates. Factor analysis of samples before and after bathing suggested that they were primarily perceived by the impression preference factor after bathing. This study on perspiration is useful as a method to objectively assess beverage preferences based on physiological changes.
