著者

掛江 美和子 今井 悦子 村上 知子 香西 みどり 畑江 敬子

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.37, no.1, pp.2-14, 2004-02-20

被引用文献数

3

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A questionnaire survey was conducted on the compatibility between four alcoholic beverages (beer, wine, sake, and chuhi sour) and various foods. Beer showed a relatively high score regardless of the food variety when the average value of each result was used ; therefore, the validity of the results was confirmed by applying a multivariate analysis by Quantification Method III and a sensory evaluation. The sensory perception by the evaluation panel for certain foods that go well with beer was confirmed. When the compatibility with beer was scaled from the results by Quantification Method III, eight foods (green soybean, Japanese fried chicken with soy sauce seasoning, Japanese barbecued chicken, grilled beef, sausage, fried chicken, dumpling, and grilled pork on a skewer) were considered to be clearly more favored than the other foods tested. The validity was also confirmed by the results of the sensory evaluation, which showed that the correlation was high between each ranking from the questionnaire and sensory evaluation. Furthermore, when the relationship with the degree of substitution of each food was investigated, there was a significant positive correlation with the lipid content and the "oiliness" score, and a significant negative correlation with the starch content. The salt content of each food had no significant correlation with its compatibility with beer.

著者

掛江 美和子 今井 悦子 香西 みどり 畑江 敬子

出版者

一般社団法人日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.36, no.3, pp.200-209, 2003-08-20

被引用文献数

3

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Four alcoholic beverages (beer, wine, sake and chuhi sour) were investigated to evaluate the sensory compatibility between these alcoholic beverages and foods. A total of 876 consumers, including brewery staff in the Kanto area, participated in this study. The participants were asked to grade these beverages on a 6-point scale according to the perceived compatibility with various foods. The average scores indicate that each alcoholic beverage had varying affinity to different foods in the minds of consumers. As a whole, beer tended to score relatively highly regardless of the food variety, whereas wine was considered to have more specific affinity to certain types of food. When the foods were ranked according to the compatibility scores with a particular alcoholic beverage, beer and chuhi exhibited broadly similar profiles. The results are also discussed of a principal component analysis for mapping foods.