The Characteristics of Food Profile Values in Modified Semantic Differential Analysis

抄録

One hundred seventy two foods are studied on its properties. Hedonic scale values and profiles are calculated, and characteristics of food are analyzed. Profiles consist of eleven items, that is, daintness, nutritiousness, satisfactoriness, shape, color, palatability, odor, taste, impression, grade and liking item. Among studied food, strawberry in fruit, tomato in vegetable, parfait in confection, shrimp in marine animal, yoghurt in dairy food, corn in cereal, sushi in dish show the highest value in each item. On the other hand, gingko nut in fruit, garlic in vegetable, agar-agar in confection, sea cucumber in marine animal, fatty meat in dairy food, soy sauce in pulse and abura-age in dish show lower profiles. Among items of profile, values in order, taste, daintness and nutritiousness are considerably higher than those of other items, whereas values in both palatability and satisfactoriness are somewhat lower. The value of milk in nutritiousness is the highest (2606) and parfait in daintness (2542), strawberry in liking (2493) are second and third higher values, respectively. Fatty meat, entrails, horse flesh and sea cucumber are rather disliked food in whole. Values in nutritiousness, color, order and grade exhibit fairly lower than other items, however those in daintiness, satisfactoriness, palatability and taste show appreciable high values. Value of fatty meat in satisfactoriness (-1776) is the lowest and that in palatabilitv (-1762) is next in whole unattractive food.