著者

数野 千恵子 渡部 絵里香 藤田 綾子 増尾 侑子 カズノ チエコ ワタベ エリカ フジタ アヤコ マスオ ユウコ Chieko KAZUNO Erika WATABE Ayako FUJITA Yuko MASUO

雑誌

実践女子大学生活科学部紀要

巻号頁・発行日

vol.43, pp.1-7, 2006-03-25

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The colors of foods, which may remind ones of the tastes, are important for the delicate sensing. Jellies with the tastes and flavors but with several colors for apple, lemon, strawberry and orange, were prepared. Sensory evaluations of the samples in regard to the colors and tastes were examined with 20 subjects/one sample by the questionnaire method. The results are summarized as follows. 1. The kinds of fruits presumed were correctly judged when the colors, tastes and flavors are in agreement with the native ones. Subjects answered that their judgements were made first by the colors and afterward confirmed by the agreement of the impressions with the tastes and flavors. 2. When the colors, tastes and flavors were unmatched, unusual sense and distaste were shown. 3. Among the jellies with the same taste and flavor but with different colors, yellow one tasted sour most strongly, indicating the strong influence of the colors on the tastes. 4. With jellies like Lemon and Mellon having peculiar tastes and flavors, the tastes were not so mach influenced by the colors.