日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
14 巻 , 1-2 号
選択された号の論文の4件中1~4を表示しています
研究報文
  • 西藤 栄子, 神宮 英夫
    2010 年 14 巻 1-2 号 p. 19-25
    発行日: 2010/04/15
    公開日: 2012/12/28
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      Both cars and clothes are tools to express the user. The aim of this paper was to find a way to effectively express the above concept by examining the relativity and expression characteristics of images for cars and clothes. In this experiment, eight image categories for cars, which were extracted from the text typed-data by the 'Product image analysis method' developed in the previous paper, and five clothing image categories were used as evaluation items. The relativity of images for cars and clothes were obtained by evaluating common evaluation objects (6 sentences expressing the car's concept), which were then examined by the Key quality composition method. Among the car images, “Externals”, “Space in the car”, “Evaluation”, “Performance and technology”, and “Intention in the future” were related to clothing images. On the other hand, “Compound evaluation (various expressions to imagine the goodness of the car) ”, “Additional value of the product”, and “People's behavior” were unrelated to the clothing images. Therefore, it has been confirmed that some expressions related to cars are also related to clothing images. In addition, since the relativity and expression characteristics of the images have been clarified, the possible application of the two analysis methods ('Product image analysis method' and 'Key quality composition method') have been verified.
  • 阿久津 洋巳, 近藤 雄希
    2010 年 14 巻 1-2 号 p. 26-33
    発行日: 2010/04/15
    公開日: 2012/12/28
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      To determine the character sizes suitable for comfortable reading, we compared the legibility of sentences and the reading speed. We used reading materials with several font sizes (from 4 to 30 point of Microsoft Mincho). In Experiment 1 participants evaluated the legibility for Japanese sentences with the questionnaire. The legibility increased with the font size between 4 and 12 point. In Experiment 2, we extended the font size up to 30 point, and found the legibility decreased with that between 20 and 30 point. In Experiment 3 participants read aloud Japanese sentences as fast as they could (with no errors). Reading speed increased with the font size between 4 and 6 point, but did not increased with that between 6 and 15 point. Together with our previous findings, we conclude that character sizes suitable for comfortable reading are approximately between 10 and 20 point (visual angle 0.46~0.92°).
技術報告
  • 有冨 菜穂子, 東 雅子, 岸 幹也, 加太 希哉, 國枝 里美
    2010 年 14 巻 1-2 号 p. 34-39
    発行日: 2010/04/15
    公開日: 2012/12/28
    ジャーナル フリー HTML
      Dried bonito stock (katsuobusi dashi) and other dried fish stocks are important and essential ingredients for Japanese foods. We collected and selected evaluation terms for several dried fish soup stocks to represent the characteristics of their aroma and flavor. The evaluation terms were arranged in a ’flavor wheel for dried fish soup stocks’ and reference standards were set for each individual term. Sensory evaluation was then performed using these evaluation terms, and the profiles of dried fish soup stocks were analyzed. The results showed that the selected evaluation terms clearly represented the general characteristics of each soup stock. In this study, we were able to develop evaluation terms suitable for the evaluation of dried fish soup stocks.
ノート
  • 堀 光代, 堀口 恵子, 澤山 茂
    2010 年 14 巻 1-2 号 p. 40-45
    発行日: 2010/04/15
    公開日: 2012/12/28
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      Yogurt has been around us as a popular fermented milk product since ancient times. In this study we examined five different commercial plain yogurts by measuring their acidity and conducting a sensory evaluation survey of female college students. All samples showed an increase in acidity after eight days of purchase. According to the sensory evaluation, sample A had a distinctive feature in its “sourness” and D in its “smoothness” and less “sourness”. Samples B, C and E had similar “thickness”. “Smoothness” of sample E was derived from the unique feature of its bacterial strain. There was a positive correlation between “thickness” and “milkiness”, and a negative correlation between “sourness” and “smoothness”.
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