The quality preservation period for food is set up from a bacteriological viewpoint. However, a time-series change of eating quality that specifies the overall impression when consumer has been eating is not included. In this research, we carry out sensory evaluation on both the immediately manufacturing and the final day of quality preservation period. The samples are 3 Hamburg steaks with different sauces. The patty consists of same materials. The degree of a time-series change on sensory evaluation is grasped by calculating the distance between two principle component scores of the first and final days. The result shows the large distance. A setup of the quality preservation period from a viewpoint of eating quality can enhance further customer satisfaction.

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  For women students, the consciousness of the mineral water and other beverages were investigated by a questionnaire survey, and the discrimination of taste quality of mineral water was examined by the sensory evaluation.   For the supply of water, the frequency of intake of the mineral water was lower than those of intake of tea and then was higher at after taking a bath and at doing exercises according to the questionnaire survey.   From the results of questionnaire survey, the components of mineral water were not almost taken into consideration at drinking of mineral water. However, except for the difference of taste quality between a softened water and an alkali ionic water, panelist was significantly able to distinguish the differences of taste quality of water as the result of sensory evalution.

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  The aim of this study is to clarify the factors affecting the preference of tomatoes and the structure of consumer preference related to them. A questionnaire survey was done using 602 university students (89M/513F). Sixty-three statements, such as “I like tomatoes very much” were established and rated on 7-point agree-disagree scales. The characteristics of tomatoes wanted by consumers were as follows: red and ripen but hard in texture ; rich in taste but simple, strong in umami and be full of body ; strong in sweetness but not always the sweeter the better. They wanted to make tomatoes existing at present tastier rather than to increase the kinds of tomatoes. Factor analysis with promax rotation (oblique rotation) applied to selected 20 items of statements revealed the simple structure of five factors. F1 was related to the characteristics control overall liking ; F2 was related to high-sugar-oriented. F3 was related to prefer unripe to overripe. F4 was related to weakness of smell of grass and sourness as well as the liking of tomato as sweet as the fruit. F5 was related to like for thickness, umami and body. The correlation of F2 to F1 and that of F4 to F1 were independent. Whereas F5 was correlated to F1 by 0.55, F3 was correlated to F1 by 0.27 in correlation coefficient.

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  A questionnaire survey of food preference on daily meals was conducted for 80 second-year students who belong to Life Science Department of Women's Junior College in Tokyo. For the intake of foods, oil and fat were the highest used and soybeans or soybean products were the lowest. 15% students earned a bad score who were judged to be completely “out of health” and 36% were needed to be further refined by scoring the above results. While only 3% were “good health” and 46% were neither good nor bad. The various kind of beverage was used from once to ten times a day by 87% students and the tea was the most. 50% of students live on rice; bakery products were used by 33% and 17% students used noodles. “Gaisyoku (eat-out food)” was used once a day by 27% students and two or three times a week by about 70%. “Nakasyoku (takeout foods such as rice balls, packed lunches, bakery products and instant foods, say a Chinese noodle soup served in a disposable paper or plastic bowl)” was used once or twice by over 60% students every day. The result of this survey showed some important contents about eating daily meals of girl students, and that gave valuable advice to our teaching of health and foods in Women's Junior College.

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