Abstract
The change of taste by calcium pantothenate enrichment on foods was examined.
To the liquid luxurious foods, which are obtainable in the open market and the simple taste substances, calcium pantothenate was added, and their tastes were judged mainly by Scheffe's paired comparison method modified by Ura.
The results were as follows:
(1) In the case of simple taste substances, the addition of the calcium pantothenate weakened the bitterness of caffeine and soluble saccharine, and, therefore, this gave a pleasant influence on the taste.
(2) In the case of liquid luxurious foods, the taste of orange juice and wine was remarkably improved. It is possible to conclude that the addition of calcium pantothenate is recommendable.
