Abstract
The association between oiliness and 90 different kinds of foods was studied by a questionaire survey with 1500 subjects. The data were analyzed by Quantification Method III, and their item category values were obtained. Order was apparent among the data categories, showing that there was a common concept for “oiliness.” This concept was substantially independent of such attributes as the sex, age and health conciousness of the subjects. Order was also found among the evaluated items, which means that scaling of oiliness was possible, and the intensity of oiliness of each kind of food was quantitatively obtained.
