Abstract
The relationship between food liking characteristics and food liking factors was studied for 211 villagers of Osato, Saitama Prefecture, using Hayashi's Quantification Method III and data obtained from the results of a survey on their food liking and from health examination data.
1) Eigenvalues given by the analysis using the food liking for 33 ordinary foods as variables showed that the response patterns to food liking can be categorized with common factors.
2) The first and the second axes indicated the food liking category and the food items, respectively, and when cooking methods and food groups were similar, food liking tended to be alike.
3) The food liking characteristic for Western dishes and their raw materials such as meats and dairy products was closely associated with such factors as the 20 to 40 age group, high T-ch value, TG value and preference for less salty taste.
4) The food liking characteristic for Japanese dishes such as salted vegetables, Miso soup, noodles and Sake was closely associated with such factors as the 50 to 60 age group, high blood pressure, smoking habits and preference for a salty taste.
