著者

平 田 光 彦

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.17, no.2, pp.112-119, 2013-10-15 (Released:2014-10-15)

参考文献数

11

---

This study was designed to examine the aesthetic impression of vertical strokes in the block style of calligraphy. A pair of vertical strokes in characters have been analyzed for their lower parts on both sides. Regarding the relationship between the vertical strokes, a vertical stroke on the right side is more accentuated (i. e., longer) than that on the left side. The reasons for this accentuation have been studied from an aesthetic perspective. To understand the aesthetic impression objectively, an evaluation measure has been adopted ; it is composed of three elements : proportional beauty, activity, and potency. These elements were constituted in our earlier study. A survey was conducted at a public calligraphy exhibition, and participants were chosen randomly from those present. Of the persons selected for the survey, 66.7% had some experience in calligraphy, while 33.3% did not. As a result, higher appreciation levels were noted for characters with accentuated vertical strokes on the right sides.

著者

星野 亜由美 石川 華衣 岡田 綾 飯田 文子

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.24, no.1, pp.29-42, 2020-04-15 (Released:2021-05-29)

参考文献数

24

---

Investigation of the effect of aroma on the taste characteristics of three bitter chocolates, formulated from different cacao bean varieties (harvested from Ghana, Venezuela, and Ecuador). Sensory evaluations were given scores by 95 panelists wearing or not wearing nose clips. A questionnaire survey was also carried out. Twenty-six panelists showed changed preferences for chocolate in sensory tests while wearing a nose clip using the TDS (Temporal Dominance of Sensations) method. The scoring results showed the sensation of taste to be more sensitive when not wearing a nose clip than when wearing one, and that greater taste intensity was experienced without a nose clip. The TDS method revealed the key aroma characteristics: the Ghanaian chocolate had a “sweet nut” and “honey” taste, the Venezuelan variety had a “roasted nuts” flavor, and the Ecuadorian variety had as “floral” and “fruity” taste.The questionnaire survey showed the most important item to be “Taste” (80.0%), followed by “Aroma”. The fact that 49.5% of subjects showed different preferences for chocolate types while wearing the nose clip demonstrates that the aroma of chocolates affects taste preference. Aroma is therefore an important characteristic in the sensory evaluation of chocolate.

著者

西念 幸江 小澤 啓子 峯木 真知子 野口 玉雄

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.13, no.2-2, pp.115-124, 2009-10-15 (Released:2012-12-28)

参考文献数

14

被引用文献数

1 2

---

The value of non-toxic liver of pufferfish as a food ingredient was evaluated to identify its practical uses. Dishes containing pufferfish liver were prepared using different cooking methods, and the taste was evaluated in sensory tests and their microstructure was observed.1) The weight ratio of the pufferfish liver in cooked dishes after cooking was about 60% for miso soup and steamed dishes, about 68% for saikyoyaki and teriyaki, and about 77% for tempura.2) In analytic sensory tests, no significant differences were seen between dishes in all test items. The mean value of “smell” scores was slightly low, at 2.5 points, while “greasiness” scores ranged from 2.5 to 4.0 points. For both items, steamed dishes had low scores.3) In preference sensory tests, the score for “favorite as a dish” was high for all dishes, particularly for “steamed dishes”. For “favorite taste”, sashimi, miso soup, steamed dishes, and tempura had high scores of ≥4.0 points on a 5-point scale. There were no significant differences in scores among the cooking methods.4) The scanning microscopic observation in each dish revealed the differences in fat distribution among the cooking methods.5) The results of sensory tests showed that all recipes used in the present study are suitable. Identifying uses of non-toxic pufferfish liver in Western dishes is an area for future research.

著者

中野 真衣 小川 慶一 古賀 秀徳

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.11, no.2-2, pp.107-111, 2007-10-15 (Released:2012-12-28)

参考文献数

14

---

Potatoes, eggplants, and tomatoes, the members of the Solanaceae plant family include glycoalkaloid. Glycoalkaloid is in the family of alkaloids that has a bitter taste. The process of making potato chips decreases the amount of glycoalkaloid by about 90%. Also, glycoalkaloid makes potatoes bitter, so the amount of glycoalkaloid affects the taste of potato chips. In this study, we examine by sensory test the relationship between the amount of glycoalkaloid and the taste of potato chips. We found that the amount of glycoalkaloid affects the bitter taste, but does not affect the density.

著者

峯木 真知子 大貫 和恵 澤崎 絵美 小澤 啓子 西念 幸江 五百藏 良 野口 玉雄

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.13, no.1-2, pp.23-30, 2009-04-27 (Released:2012-12-28)

参考文献数

14

被引用文献数

2 1

---

The livers of non-toxic puffer fish cultured at aquaria on land in Saga Prefecture from 2006 to 2007 were submitted to physicochemical analyses consisting of its proximate component, fatty acids, texture, microscopic observation, and a sensory test. The livers of non-toxic pufferfish (n=5) contained a high content (65.1%) of crude lipid, 27.8% moisture, and 3.8% crude protein. Furmore, the livers contained a high volume of n-3 unsaturated essential and functional fatty acids (11.6% of docosahexaenoic acid, 4.0% of icosapentaenoic acid, and 9.3% of α-linolenic acid).   In addition, they contained a high content (8698 μgRE/100g) of retinol (vitamin A). Since the pufferfish liver was shown to be nutritional and functional, it is a promising dietary supplement. By heating, the weight of the pufferfish liver was reduced to 20% of the weight of raw liver, and its rupture stress was a low value (1/6 of that of raw liver) . We expect that non-toxic pufferfish liver will be used as a new healthy food with nutritional ingredients.

著者

熊王 康宏 鈴木 翔 神宮 英夫

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.14, no.2, pp.114-118, 2010

被引用文献数

1

---

The relation among evaluations in eating quality affects one's "desire to purchase", "sense of safety", and "sense of well-being". The purpose of this study was to clarity the relation among evaluations of the eating quality of raw ham, as well as to determine how the relation influences one's "desire to purchase", "sense of safety", and "sense of well-being." In this study, the samples were four raw hams which were very similar in terms of chemical composition, texture, and price. The result of principle component analysis indicated the importance of the "general evaluation by 'umami' and good texture" and "a moist texture as judged by the degree of saltiness" of the ham. The result of discriminant analysis indicated that the "general evaluation by 'umami' and good texture" affected one's "desire to purchase" and "sense of safety", and the "moist texture as judged by the degree of the saltiness" affected the "sense of well-being." In other words, the relation among evaluations of eating quality was affected by the purchasing evaluations.

著者

玉木 有子 阿久澤 さゆり 澤山 茂 飯田 文子 山口 静子

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.7, no.1, pp.25-36, 2003-04-15 (Released:2013-10-05)

参考文献数

17

被引用文献数

2 2

---

Consumers‘ quality perception and preference of tomatoes were measured during the whole process of eating. Words expressing the features of palatable and unpalatable tomatoes were collected and 91 pairs of words were selected to formulate the evaluation sheet for sensory evaluation. Fifteen kinds of tomatoes were chosen for test samples, at Tokyo Ohta Fruit and Vegetable Market, from those produced in various areas under the name of Momotarow, the most popular original kind in Japan. Panel was consisted of 307 university students. Each panelist was given a whole fresh tomato and evaluated the 91 items according to the process of eating, i.e., looking, holding, peeling, biting, tasting, and swallowing, using seven-point scales. Principal component analysis was applied both for mean average scores of 15 samples and individual scores of total 307 samples. Results in both cases showed that the total variance was mainly explained by two components. PC1 was related to taste (sweet, sour and umami), texture and flavor in the mouth. PC2 was related to ripeness. Multiple regression analysis showed that the total evaluation of tomatoes was mostly explained by the properties perceived in the mouth and only a small amount by those perceived through visual and tactile senses.

著者

石川 友利加 吉田 かな美 星野 亜由美 飯田 文子

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.23, no.1, pp.14-25, 2019

被引用文献数

1

---

<p>We investigated the changes in taste sensations experienced while eating three types of bitter chocolate formulated from cacao beans from Ghana, Ecuador, and Venezuela. Sensory evaluations were performed on 53 subjects wearing nose clips for the Descriptive Analysis (DA) method and the Temporal Dominance of Sensations (TDS) method. The Time Intensity (TI) method was performed by trained panels. The subjects answered a questionnaire survey. The rate for liking 'Ghana' was 40%, 'Venezuela' was 36%, and 'Ecuador' was 24%. Using the DA method, the Ghana and Venezuela samples, which showed stronger sweetness, weaker bitterness, and astringency, earned higher overall scores than the Ecuador samples. The TI method revealed no significant differences among the three samples. The TDS method showed the Ghana and Venezuela samples to have a long sweetness duration, while the Ecuador sample was characterized by bitterness. With the TDS method, it appears that the sensory impression of taste is related to the initial taste and the duration of noteworthy taste. Liking the taste of the chocolate tended to be related to both the initial taste and the duration of any noteworthy taste. We therefore conclude that the TDS method is effective for sensations of impression and the TI method for intensity in the dynamic measurement of chocolate taste preferences.</p>

著者

飯田 文子 猪飼 ゆい 兼高 祥葉

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.22, no.2, pp.98-107, 2018

---

<p>This research explored bitter taste and its background by sensory evaluation and investigation of five sorts of bitter chocolate made from cocoa beans roasted in different ways and derived from different places. Bitter taste lovers constituted more than the half the study participants; these students considered bitter food to be healthy, with a relaxing effect, and had liked bitter-tasting foods since they were young. They did not consider stress to be associated with bitter taste. The results of the sensory evaluation revealed that the melting smoothness of chocolate from beans subjected to low-temperature roasting was better than that of chocolate from high-temperature-roasted beans; it had a sweet taste and <i>koku</i>, and a sensation of bitterness was obtained when the chocolate was first placed in the mouth.</p><p>These results showed that chocolate from cocoa of Venezuelan origin was rated highly under roasting conditions that resulted in a bitter aftertaste, whereas that from Ecuador was rated lower. The time taken for the bitter taste to appear in the mouth was a factor that contributed to the evaluation of bitterness. Those participants who were classed as lovers of bitterness liked a range of beans.</p>

著者

梶谷 哲也 渡部 和

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.9, no.1, pp.23-31, 2005-04-15 (Released:2013-07-11)

参考文献数

11

被引用文献数

2

---

In the information society of the 21st century, it is important that human beings comfortably coexist with information systems through visual human interface. To realize better human interface in next generation information systems, this paper proposes as a basic theory for human interface and communication a new type of size called Subjective Size which measures the apparent size of an object in relation to different viewing distances. In this paper, human interface means the bridge between the real world and imagery information space, which is the structure of information in human brains induced from the real world through human senses. We applied a psychophysical approach in estimating the relationship between subjective size (i.e., apparent size) and viewing distance by measuring the apparent size of an object in relation to viewing distances. For this, we measured the apparent size of an object from various viewing distances using discs and spheres as stimuli, and proposed a model that relates viewing distance to apparent size. Finally, we tested the validity of the model (i.e., Subjective Size Function) by an experiment that compared perspective images of real space through the subjective size function with actual images of real space.

著者

櫻井 広幸 神宮 英夫

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.1, no.2, pp.41-45, 1997-09-20 (Released:2013-07-26)

参考文献数

5

被引用文献数

2

---

The relationship between olfactory and other four sensations was examined by expressing a perfume material. Sixty-one panels evaluated three perfume (musk,lemon,and rose) and selected some appropriate expressions out of the 32 words. These words consisted of 8 words for each of four sensations. The 8 words were chosen as corresponding with a sensory attribute. The ratios of selected words for three perfume materials were calculated in each of four sensations. The results of the ratios and SURYOKA III demonstrated that the words expressive of four sensations except for olfactory was affected by visual and haptic expressions and especially the relation between olfactory and haptic sensation was strong. It was possible to evaluate a perfume material using a verbal expression due to synaesthesia.

著者

宮岡 洋三 宮岡 里美 山田 好秋

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.5, no.1, pp.36-41, 2001-03-15 (Released:2013-08-06)

参考文献数

23

---

The present study was designed to explore how weight or volume of bolus in the oral cavity is evaluated with a magnitude estimation method in healthy subjects. A total of 46 healthy young female subjects was divided into two groups: one (n=26) was for the evaluation of 'bolus weight (BW)', and the other (n=20) was for that of 'bolus volume (BV)'. Tap water (17℃) was used to simulate bolus in the oral cavity. Seven stages from 10 to 40 gm or mL of water were delivered to the subjects in randomized order. The subjects were instructed to evaluate the subjective magnitude of the 7 stages of BW or BV, and 20 gm or mL of water was used as the standard stimulus. Four trials were conducted for each stage in each subject. The estimated magnitudes (Ψ) obtained were that: Ψ=2.877S1.152 (S, stimulus intensity; BW by median), Ψ=3.228S1.125 (BW by geometrical mean), Ψ=2.944S1.151 (BV by median), and Ψ=3.784S1.080 (BV by geometrical mean). The present results clearly show that the power law by Stevens is applicable to sensory evaluation of both bolus weight and bolus volume in the oral cavity.

著者

石井 照周 米沢 俊彦 呉 慶和 川口 一司 石橋 徳雄

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.1, no.1, pp.24-36, 1997-03-20 (Released:2013-07-26)

参考文献数

17

被引用文献数

1 1

---

We conducted a series of survey to find the source of difference in preferences among the U.S.A., Germany and Japan through the relationship between food preferences, dietary habits and evaluation on beer taste. We tried to find a measure to seize food preferences and dietary habits by questionnaires and we unveiled, by beverage preference survey, the degree of importance of factors in consumers' minds concerning both functions of beer in daily life and factors which compose deliciousness of beer. The relationship between drinking occasion and taste of beer was analyzed by the evaluation of taste of beer from the result of a test drinking using the same samples across the three countries. We recognized that there were clear differences among the three countries in food preferences, dietary habits, images toward beer, evaluation on preference and flavor strength of beer after the test drinking. It was made clear that the origin of regional difference in the taste of beer was related to the differences in food preferences, dietary habits and functions that consumers desired.

著者

高島 靖弘

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.1, no.1, pp.10-17, 1997-03-20 (Released:2013-07-26)

参考文献数

13

被引用文献数

1

---

Olfaction plays a significant role in the percepting of foods. Aroma Extract Dilution Analysis (AEDA) is useful method to evaluate the potent flavor compounds in food. Adaptation is phenomenon that sensitivity to a odor decrease continiously sniffing odor. This paper reviews the sensory evaluation of coffee and black tea, interaction of tastes and flavors and relationship between sensitivity of flavor and food prefere, nce.

著者

菅原 芳明 井浦 良枝 青井 紀子 住廣 紗奈美 北山 一郎

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.9, no.2, pp.101-107, 2005-10-15 (Released:2013-07-11)

参考文献数

11

被引用文献数

1

---

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.

著者

西藤 栄子 神宮 英夫

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.19, no.1, pp.20-28, 2015

被引用文献数

2

---

This study examined the usefulness of the "affect curve drawing method" as a sensory evaluation method for assessing changes in affect (excitation) in response to a stimulus over time. An evaluation sheet with the X-axis representing elapsed time and the Y-axis representing affect level on a scale of 0–100 points was used to plot affect changes every hour. Differences in the changes in the affect curves between high- and low-sensitivity participants in response to a stimulus, such as a wedding DVD, were investigated. The changes in the curves were larger for high-sensitivity participants than for the low-sensitivity group. These results suggest that the high-sensitivity group were excited while watching the DVD, while the low-sensitivity group watched it without large sensory alterations. These reaction tendencies corresponded with the results of an electrocardiogram analysis of the autonomic nervous system in which the heart rate variability of the high-sensitivity group was larger than that of the low-sensitivity group. These findings indicate that the affect curve drawing method is effective for time series evaluations of affect.

著者

河野 昭子 栗山 寛子

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.12, no.1-2, pp.30-33, 2008-04-15 (Released:2012-12-28)

参考文献数

9

---

We found a significant correlation between people's preference for Japanese miso and their susceptibility to mental and/or physical stress. We selected two kinds of Japanese miso, red miso and white miso. A sensory evaluation based on ANOVA revealed that miso preference significantly correlates to a mental feeling of depression (p=0.026). The feeling of depression among the examinees with a preference for red miso was lower level than that among those who had a preference for white miso. Furthermore, we attempted to classify the degree of depression into 3 levels in order to make a crosstable. Another evaluation (chi-square) on the table showed almost the same results (p=0.041). The results seem to be due to the characteristics of the ingredients of red miso.

著者

市原 茂 遠藤 美帆

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.6, no.2, pp.121-126, 2002-09-15 (Released:2013-08-15)

参考文献数

8

---

It has been well known that a room with a bright color is perceived larger than that with a dark color. In this report, we examined whether the pattern of wallpaper itself could affect the perceived size of a room. We measured the apparent size of the room having stripes on the walls; a miniature room (Exp.1) or a real room (Exp.2). The orientation of the stripes was horizontal or vertical. We found that the room with horizontal stripes looked wider (Exp.2) or wider and deeper (Exp.1) than that with vertical stripes, but that the room with horizontal stripes looked shorter in the height than that with vertical stripes (Exp.1).

著者

畑江 敬子 嶋田 淑子 戸田 貞子 壽 和夫 香西 みどり

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.6, no.1, pp.36-40, 2002

被引用文献数

3

---

Japanese chestnuts are known to have pellicle difficult to peel off. To make the task easier at home and in commercial processing, some methods of pretreatment have been tried out. To evaluate each method, the sensory analysis technique has been applied. Three candidate pretreatments chosen were (1) soaking in boiling water, (2) steaming, and (3) frying. The panel composed of 11 female students removed the pellicle of pretreated chestnuts, and graded the easiness. In addition, the time needed has been measured to remove the shell and peel off the pellicle of each pretreated chestnut and untreated one. The frying method was found to be the best. It reduced the time needed by 60% compared to that for untreated samples. The steaming method was also significantly effective. Soaking in boiling water makes no effect for this purpose.

著者

阿久津 洋巳

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.12, no.2, pp.94-101, 2008

---

This study investigated the effect of character size on the legibility of sentences, using reading materials with several font sizes (from 4 to 10.5 point of Microsoft Mincho). Participants evaluated the legibility of the materials (Japanese sentences) with a questionnaire containing 13 items, and the legibility was estimated by applying the Item Response Theory to the questionnaire data. The legibility increased approximately in linear with the font size : Reading materials with font sizes of 4 and 6 were evaluated as less legible, those with font size of 10.5 were evaluated as more legible, and those with a font size of 8 were evaluated as "neutral". Visual acuity of participants influenced the legibility evaluation, though the effect was small.