日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
9 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
  • 菅原 芳明, 井浦 良枝, 青井 紀子, 住廣 紗奈美, 北山 一郎
    2005 年 9 巻 2 号 p. 101-107
    発行日: 2005/10/15
    公開日: 2013/07/11
    ジャーナル フリー HTML
      In order to elucidate the deodorizing efficacy of a titanium oxide-type deodorant, perceived changes in refrigerator odors were assessed by subjects using 13 contrasting pairs of adjectives on an 11-point scale (from −5 to +5). This assessment by inquiry was conducted three times: once immediately before placing the deodorant in the refrigerator, again after keeping it in the refrigerator for one week, and lastly at one week after removing it from the refrigerator. The obtained sensory evaluation spectrum corresponding to the changes of scores between the first inquiry and the second inquiry (second minus first) showed an upward tendency with a positive value in terms of the 13 descriptors. This implies that the odors were lessened by the use of the deodorant. The respective spectrum (third minus first) at the removal was just the reverse. This implies that the odors were intensified by removing the deodorant. Here, the sensory evaluation spectrum was represented by a bar graph, in which the mean of the foregoing impression difference was plotted against the descriptors. When the statistical significance of each of the 13 descriptors was assessed by Student's t-test, 11 or more of the descriptors were regarded as significant among 13 descriptors at a probability value of p<0.05.
  • 森髙 初惠, 島田 淳子
    2005 年 9 巻 2 号 p. 108-115
    発行日: 2005/10/15
    公開日: 2013/07/11
    ジャーナル フリー HTML
      The substitution of potassium chloride (KCl) and calcium chloride (CaCl2) for sodium chloride (NaCl)on the mechanical properties and salt intensities of 0.8% and 1.2% agar gels and 1.2% and 1.6% gellan gum gels containing 1.0% NaCl were examined using a physical measuring apparatus and a sensory evaluation. There was no correlation between salt concentration and rupture stress, rupture strain or rupture energy of agar gel. The rupture stresses of 1.2% and 1.6% gellan gum gels containing 0.5% NaCl and 0.5% CaCl2 were significantly smaller than that of gellan gum gel containing 1.0% NaCl (p<0.001). The syneresis of gellan gum gel with NaCl and CaCl2 increased with increasing substitution ratio of CaCl2 for NaCl (p<0.001). The salt intensities of agar gel or gellan gum gel with 0.5% NaCl and 0.5% CaCl2 were found to be smaller than those of gels with 1.0% NaCl (p<0.001). The decreases of salt intensities of agar gels and gellan gum gels may be due to the bitter taste of KCl or CaCl2 rather than the chemical and physical restraints of cations.
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