日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
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25 巻, 1 号
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  • 黒豚肉の消費者パネルによる総合評価に影響する官能特性要因の検討
    大小田 勉, 喜田 克憲, 多田 司, 井尻 大地, 大塚 彰
    2021 年 25 巻 1 号 p. 8-14
    発行日: 2021/04/15
    公開日: 2023/01/18
    DOIhttps://doi.org/10.9763/jjsse.25.8
    ジャーナル フリー
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    Using the consumer sensory evaluation tool, we compared the loin of Kagoshima Berkshire pigs under different feeding and shipping conditions. The attributes that affect the overall liking were examined using correlation coefficients. Three types of pork samples cooked on a grill were presented simultaneously and compared. A total of 117 naïve consumers participated in the sensory evaluations of samples with different comparison conditions. The ranking method was used for these three samples. The correlation coefficient between sensory attributes was examined for each rank. In all comparison conditions, items with a correlation coefficient of 0.7 or more with an overall liking were mostly umami. The correlation coefficient between the preference for umami and its intensity was more than 0.6. It was found that umami was the most important factor in determining the taste of pork by consumers.

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