抄録
Statistical analysis of gustation in sensory evaluation was made for the preparation of syrup at hospital pharmacy. Ten each of male and female tasters were selected from among the persons trained for discrimination of sweetnessand viscosity of syrups. Viscosity was measured with Ubbelohde viscometer, and sweetness by tasters. Sweetness of a syrup judged by taste was varied by individual, indicating that the sensory evaluation depends upon the concentration of syrups. Sense of sweetness of a syrup in the fixed sweetness did not increase in parallel with viscosity, while difference of concentration was well discrimi nated by tasters.
