日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
7 巻 , 2 号
選択された号の論文の3件中1~3を表示しています
研究報文
  • 立山 千草
    2003 年 7 巻 2 号 p. 111-117
    発行日: 2003/10/15
    公開日: 2013/10/05
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      The Murakami region in Niigata is Japan‘s northernmost commercial tea-growing area although it snows there in winter. To clarify the characteristics and the quality of Murakami green tea, tea leaves produced in Murakami were analyzed on the chemical composition and color values. The sensory evaluation of Murakami and Shizuoka green tea was also conducted using water of different quality. The cluster analysis of its data resulted in a dendrogram, which showed two groups of tea samples produced in two different areas. The discriminate analysis was conducted to the same data, and the hypothesis that tea can be classified by place of production was not confirmed, whereas it was confirmed as to some type of water. The results of sensory evaluation for green tea produced in Murakami varied depending on the quality of the water used to make the tea. However, within the range of water quality used in this study, water quality did not influence taste so as to discriminate between Murakami tea and Shizuoka tea in sensory evaluation.
技術報告
  • 池山 豊
    2003 年 7 巻 2 号 p. 118-123
    発行日: 2003/10/15
    公開日: 2013/10/05
    ジャーナル フリー HTML
      In order to carry out sensory evaluation, we need to examine sensory terms, sensory assessors, samples, experimental design, methods of statistics data processing, etc. With these fundamental problems, data management of the sensory analysis is also important for an efficient experiment.
      The statistical function and the statistical add-in of Microsoft Excel are widely used as a usual tool for analyze the data of sensory evaluation. In this paper, some worksheets using other built-in Excel functions are shown, and the efficient presentation of sensory analysis result is introduced.
  • フレッシュブレスおよびフレッシュ感に対するパネルタイプによる意識の違い
    國枝 里美
    2003 年 7 巻 2 号 p. 124-131
    発行日: 2003/10/15
    公開日: 2013/10/05
    ジャーナル フリー HTML
      In out product development, it becomes important to grasp that how the consumer and/or clients feel about targeting market and commercial products.
      I had investigated on fresh breath and freshness to in-house panelists of global and domestic types. Though all of the panelists were not specialists and expert panel, they have had more deep experimentation and specialized knowledge against aromatic products than general consumer.
      Because this research had done to grasp our impression and to define our global standard glossary for evaluation as much as possible about freshness or fresh breath, we tried to use our in-house panel. The result of this investigation showed some important contents about consciousness of oral care, and that gave valuable advice to our future creation technology.
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