Preference and Sense of Taste for "Umami" of Junior High School Students (2) : For "Umami" Seasoning

Abstract

Preference for varied concentrations of "Umami" seasoning of junior high school students were examined by sensory tests and its relation to discriminating ability of tastes were studied. Results were as follows : 1. One third of students preferred the sample of the highest concentration most. 2. Discriminating ability of tastes of junior high school students was inferior to that of university students. 3. Students preferring higher concentration of "Umami" seasoning had inferior discriminating ability of tastes, and showed stronger preference for instant noodles and hambergers. 4. In cooking classes at junior high school, these instructions are expected to let students build desirable sense of tastes.