著者

織田 佐知子 佐藤 浩美 数野 千恵子

出版者

実践女子大学

雑誌

実践女子大学生活科学部紀要 (ISSN:13413244)

巻号頁・発行日

vol.48, pp.13-18, 2011-03-10

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It is said that the sense used most when the person judges deliciousness is sight. In this study, food was illuminated with a different lighting, and a comparative study was made of the effects of each lighting on deliciousness. The lights were used three type of compact fluorescent lamps(cool white lamp(A), daylight lamp(B), warm white lamp(C)) and incandescent lamp(D). The subject of food were hot food/ (hashed potato) and fresh food (fruit). The fruits basket included an apple (red), a green grape (green), a banana (yellow), and a purple grape. That was the basic color of the food. These were set up in white boxes, and the way of seeing it was investigated. Moreover, a photograph was taken when food was illuminated with each lamp; it was measured with the colorimetry meter, and the relation to each item was examined. The lightest evaluation was incandescent lamp(D) when people look at hashed potato, and cool white lamp(A) when people look at the fruits. With cool white lamps(A), the evaluation was different according to the color and the question item as a basic color of food.