NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Contribution of Abstract Terms to the Characterization of Concrete Terms for Odor-description (Part 2)
Studies on Characterization of Odor-descriptive Terms for Food Products, Part VI
Hiroko ITOYoshinaga DOIWataru KAMEDAMitsuya SHIMODAYutaka OSAJIMA
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1991 Volume 38 Issue 7 Pages 588-594

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Abstract

Fifty-one abstract terms and 54 concrete terms for odor-description were separated into 13 and 23 groups as result of analysis of similarity matrix and response pattern matrix, respectively. Contributions of 13 groups of abstract terms to the characterization of 23 groups of concrete terms were elucidated. (1) The groups of concrete terms signified as "disagreeable odor" were contributed by the group of abstract terms; 'stink and/or nauseous'. (2) Characterization of the groups of concrete terms "animal and/or fatty", was due to the groups of abstract terms; 'extensive', 'round and/or gentle' and 'sweet and/or warm'. (3) The concrete terms grouped as "smoky" were largely contributed by the groups of abstract terms; 'pungent' and 'dry'. (4) On the groups of concrete terms signified as "high volatile", panels responded to the groups of abstract terms; 'pungent' and 'active and/or lively'. (5) The concrete terms grouped as "vegetable" were characterized by the groups of abstract terms; 'extensive', 'round and/or gentle', 'light and/or refreshing' and 'active and/or lively'. (6) The groups of concrete terms signified as "dry odor" were contributed firstly by the group of abstract terms; 'dry', and secondly by 'flat and/or featureless'.

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© Japanese Society for Food Science and Technology
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