Abstract
Influence of food temperature on oral stereognosis and preference were examined in healthy university students. Stereognosis between a column and an ellipse-shaped pillar, between a cube and a rectangular solid for boiled fishpaste and bean curd were compared among temperatures of 10°C, 36°C and 60°C, using triangle test. The rating scale tests were performed to determine the hedonic tone for the materials with different temperatures.
In ellipse-shaped pillar for boiled fishpaste, discriminative ability at 36°C were superior to those at 10°C and 60°C. In ellipse-shaped pillar and rectangular solid for bean curd, discriminative ability at 36°C were superior to that at 60°C.
While there was no difference in preference among temperatures for boiled fish-paste, preference values at 10°C and 60°C were higher than that at 36°C for bean curd.
These results suggest that oral stereognosis of food is different among temperatures, and that its stereognosis does not correlate with preference.
