ぶどうジュースの官能特性に及ぼす梅花皮の焼成温度の影響

抄録

In order to examine the impression of grape juice, sensory evaluation was carried out using two kinds of Kairagi with different sintered temperatures. From the result of SD profile and factor analysis, it was made to feel that "Kiwami" in which the sintered temperature was high was not sweet, and there was no stimulation, and it was difficult to be familiar, and it did not remain in the impression. It was made to feel that "Nagomi" in which the sintered temperature was low was sweet, stimulating, familiar, and remained in the impression.