Estimation of “koku”-related taste sensory words for meat using questionnaire to consumers and cooking workers
- 25 May 2021
- journal article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 92 (2), 169-180
- https://doi.org/10.2508/chikusan.92.169
Abstract
「こく」は様々な感覚の複合的な知覚により認識されるが，食肉において「こく」の認知に関係する感覚を研究した事例はない．本研究ではWebアンケートを行い，肉料理の「こく」の認識に関係する味覚表現用語を推定した．まず，一般消費者300名および調理従事者100名に43種の肉料理について「こくがあった方が良い」か「こくがなくても良い」かを回答させた．次に，一般消費者500名および調理従事者200名に対し，「こくがあった方が良い」と判定された9種の肉料理それぞれを喫食した際の感覚としてあてはまると思う味覚表現用語を38語からすべて選択させ，各用語が各料理において選択される確率を推定した．これを主成分分析に供した結果，一般消費者および調理従事者の肉料理の「こく」の認識に「甘味」や「味の持続性」および「濃さ」を表現する用語，「醤油味」，「脂肪味」および「うま味」が関係すると推定された．Keywords
This publication has 28 references indexed in Scilit:
- The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjectsJournal of Lipid Research, 2012
- Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptideFood Chemistry, 2006
- The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotionMeat Science, 2005
- Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1)Nippon Shokuhin Kagaku Kogaku Kaishi, 2005
- Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedureFood Quality and Preference, 2003
- Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported BeefNihon Chikusan Gakkaiho, 2001
- Flavor Characteristics of Glutathione in Raw and Cooked FoodstuffsBioscience, Biotechnology, and Biochemistry, 1997
- Identification of Taste-Active Components in the Chicken Meat Extract by Omission Test-Involvement of Glutamic Acid, IMP and Potassium lonNihon Chikusan Gakkaiho, 1995
- A comparison of methods to estimate water-holding capacity in post-rigor porcine muscleMeat Science, 1986
- Hierarchical Grouping to Optimize an Objective FunctionJournal of the American Statistical Association, 1963