The effect of heating, heating rate (300 W and 600 W) and sample temperature after cooking (warm and cool) on the hardness, color, sensory evaluation and contents of reducing sugar, sucrose and formol-N of carrot was studied on carrot glace. The results were as follows:
1. Carrot glace cooked with 300 W heating was significantly softer than that with 600 w heating, The glace held at 60°C was softer than that cooled to room temperature (13°C).
2. The lightness and red values of carrot were decreased by cooking. The red value was observed to depend on heating rate, and this was signficazitly low for the sample cooked with 300 W heating. The lightness value of carrot glace was increased after cooling.
3. Carrot glacè cooked with 600 W heating got significantly high scores for color and gloss by sensory evaluation.
4. The contents of reducing sugar, sucrose and formol-N were increased by cooking. The increase of reducing sugar and sucrose was observed to be higher for 300 W heating than that for 600 W heating. Heating rate did not make any difference on formol-N content.

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It was shown by Maier that bitter taste was connected with sweet and sour tastes. To investigate the change of citrus fruit's taste, Banpeiyu fleshes with and without segment membrane were frozen at - 20°C. Naringin content of freezed flesh increased during storage, espesially increased when frozen with segment membrane. Contents of sugar and acid in flesh showed no increase during freezing. By sensory test, increase of bitter and sour taste of frozen flesh were perceived at 1 % level of significance as compared with these of fresh one, and decrease of sweet taste was shown at 5 % level of significance. The effects of comparison and restraint were perceived among bitter, sour and sweet taste.

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The authors have made investigation into about five thousands men and women aged above twelve all over Japan in 1978,1980 and 1982 in order to find structures of food preference.
The investigation was made by self-writing method to evaluate individual preference on about one hundred fifty kinds of dishes and foods, and thirty four kinds of strength of taste and type of textures. For preference on dishes and food, five-point scale was adopted. On the contrary, paired choice was adopted for strength of taste and type of texture.
Two papers in terms of this study were already published. Main results of this paper are as follows.
(1) The largest factor which affects food preference is age. And age characteristics have been analyzed by the common preference factors found in prior studies. Take teenagers for an example, their characteristics are dislike of “Japanese foods” and like of “Western and heavy foods”.
(2) Area characteristics have been analyzed by the common preference factors. Take Kanto area for an example, its characteristics are “Western and spicy tastes”.
(3) To find how food preference changes according to age, likes and dislikes of the common preference factors and of the forty-two foods composed of those factors were studied. For example, the foods of “Japanese” factor become prefered as age goes up, while the food of “Western” factor have the opposite tendency. The terning point of preference on the foods of “Japanese” factor is the thirties and that of “Western” factor is the forties.
(4) The similarity among the area characteristics, of the food preference seen in the eight areas in Japan were found out. The food preference of Tohoku area is similar to that of Hokkaido, and so is Hokuriku to Tokai.

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