Abstract
This study was undertaken to investigate the changes in evaluation of salinity of the soup during the menstrual cycle in female students (19-20 years old). Four kinds of clear soup flavored with bonito stock, seasoned with soysauce and sodium chloride containing 0.8, 1.0, 1.2 or 1.5% salinity respectively were used for this purpose.
The results were as follows :
(1) The evaluation of salinity of the soup containing 1. 0% salinity which is most commonly used, changed with the course of the menstrual cycle, showing lower value in the latter stage compared with that in the early stage despite of the same salinity. A similar trend was also found in the evaluation of salinity in each of the remaining three kinds of soup.
(2) The most preferable salinity among the four different kinds of soup was higher in the latter stage of the menstrual cycle than in the early stage.
