The method of constant stimuli was used to determine how crystalline celulose affects the taste intensity of NaCl, sucrose, MSG and 5'-IMP. The suspension, a mixture of water and crystalline cellulose (Avicel), was prepared at three levels of concentration.
The taste intensity of NaCl was reduced significantly at each level of concentration of crystalline cellulose suspension. Both the taste intensities of sucrose and of MSG were reduced significantly at only 4% crystalline cellulose suspension. The taste intensity of IMP was reduced significantly at each level of concentration of crystalline cellulose suspension and the extent was larger than other three compounds.

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The quality of fried batter of Tempura (Koromo) was studied by sensory evaluation and moisture measurement using eight different oils (safflower, grapeseed, sunflower, cottonseed, corn, soybean, sesame and rapeseed oils) and then the effect of sesame oil added to soybean oil was investigated. Batters were prepared with 50g of distilled water and 25g of flour and fried into flakes in 400g oil at 175°C.
The three samples fried in safflower, grapeseed and sunflower oils were judged organoleptically to be worse than those fried in the other five oils. The sample fried in sesame oil was evaluated to have the best flavor. It was found by multiple regression analysis that the taste and mouthf eel of the samples fried in the four oils, safflower, grapeseed, sunflower and cottonseed oils contributed more strongly to the total acceptance than the flavor. All the flavor, taste and mouthfeel of the sample fried in sesame oil was found also to contribute to the total acceptance.
Two mixtures of 30 and 50% sesame oil and soybean oil contributed more strongly than a mixture of 0,10, and 100% to the quality of the fried batter. lt was found by multiple regression analysis that the taste of the sample fried in 30% of sesame oil mixture contributed to the total acceptance, and all the flavor, taste and mouthf eel of the samples fried in 50 and 100% sesame oil mixture contributed to the total acceptance. Negative higher correlation was obtained between the moisture content and the value of mouthfeel than between the moisture content and the flavor, and also between the moisture content and taste.
From these results, we conclude that addition of sesame oil of 30-50% in sesame oil/soybean oil mixture improves the quality of fried batter of Tempura (Koromo).

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Baking of sponge cakes with whole-wheat flour which contains 80 times dietary fiber as much as white wheat flour was studied by simple all-in-mix method. The results obtained were as follows.
1. In case of baking cakes in the ratio of 50 parts of flour, sugar and butter each, to 100 parts of egg in weight, preferable cakes were made when whole-wheat flour was used in the amount of more than 50% in place of white wheat flour.
2. The good effect of whole-wheat flour on rising of cakes was attributed to low specific gravity due to coarse bran fraction passing through upper 30 mesh sieve. However, sensory evalution showed that the cakes with flour of 60-100 mesh were preferable.
3. When the protein content was higher in whole-wheat flour of fine grain size (100-150 mesh), the gelatinous layer like “uirou jelly” was more formed at the bottom of baked cakes.
4. When 1-8% of emulsifiers were added to cake batter, specific gravity of batter remarkably decreased up to 3%, and then gradually decreased. Specific gravity of cake batter had high negative correlation to specific volume of baked cakes, and high positive correlation to their hardness. The hardness measured by creep-meter decreased with the increase in the content of whole-wheat flour and emulsifier.

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Effects of pH and organic acids on the color of infusion of black tea have been studied by color measurement and pigment separation.
The color of infusion of black tea became brighter orange with lower value of pH and more reddish brown with higher value of pH.
Infusion with buffers of pH 2.2-8.0 showed that optical density of butanol and water layers increased with higher pH in comparison with Methyl-iso-butylketone layer.
Methyl-iso-butylketone layer which mainly contains theaflavins, had higher optical density with lower value of pH and lower optical density with higher value of pH. Butanol layer which mainly contains thearubigins, and water layer which contains water soluble pigment, had higher optical density with increase of pH.
When the 2-4×10^-5 mol of acetic acid, lactic acid, gallic acid, oxalic acid, malic acid, succinic acid, tartaric acid or citric acid was added to the infusion of black tea, the different effect on the color was not recognized.
Ascorbic acid had the effect of increasing yellow and rising the value and chroma of the infusion of black tea in comparison with other organic acids.
It is considered that the change of color of infusion of black tea, by adding lemon, is due to ascorbic acid and the decrease of pH.

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Water, sodium and potassium contents in pumpkins were examined under various cooking conditions. The results were as follows.
The water contents in fresh pumpkins cooked with three kinds of soysauce, i. e., salt reduced, salt-free and usual ones were not affected with frizzling in oil (sauter) before boiling, however, those in freezed pumpkins without frizzling in oil (sauter) were higher than with frizzling in oil (sauter).
After cooking with the soysauces, sodium contents in freezed pumpkins were higher than those in fresh pumpkins. With adding oil (sauter) before boiling, the contents of sodium in fresh pumpkins increased. On the other hand, the contents of sodium in freezed pumpkins decreased. The contents of sodium in the pumpkins seemed to have reverse relations with those of soysauces in fresh pumpkins.
The potassium contents in fresh and freezed pumpkins cooked with each soysauce were the almost same as those in cooked juice.

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