著者

半澤 拓 垣内 美紗子 福永 泰司 髙畑 理

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.26, no.2, pp.89-91, 2022-10-15 (Released:2023-10-15)

参考文献数

2

著者

中川 正 乾 隆子

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.1, no.1, pp.18-23, 1997-03-20 (Released:2013-07-26)

参考文献数

13

被引用文献数

2 3

---

In this study, the effects of mood state on taste sensitivity was evaluated in humans who exposed to condition of mental or physical fatigue and tension. Taste responses to quinine sulfate (bitter), citric acid (sour) and sucrose (sweet) were tested. The intensity of the taste sensations were recorded by a computerized time-intensity (TI) on-line system. Subjects performed mental tasks by personal computer or physical tasks by ergometer. Before and after these sessions, the sensation of taste were recorded by the TI system, and in addition, psychological mood state were evaluated with POMS (Profile of Mood State). TI evaluation showed that after the mental tasks, the duration and total amount of taste were reduced in all taste. Furthermore, the maximum intensity was reduced only in bitterness. There were no changes in bitterness and sweetness sensations following physical tasks. However, relative to before the physical task, only the sensation of sourness was reduced by physical task. We also studied the mechanism of the changes of taste sensation by analysis of saliva components.

著者

高木 和子 依田 一豊 宮澤 賢司 原田 岳 何 方 平松 優

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.20, no.1, pp.10-15, 2016-04-15 (Released:2017-04-15)

参考文献数

14

被引用文献数

1

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In this study, we compared the physicochemical properties and sensory attributes of low temperature pasteurized (LTLT) milk and ultra-high temperature treated (UHT) milk, both of which were produced using the same raw milk. The consumer tests indicated that the odor, sweetness, thickness, and after-taste were weaker in the LTLT milk compared to that in the UHT milk (p<0.01) and that the LTLT milk was more refreshing than the UHT milk (p<0.01). Although the taste of UHT milk was more familiar than that of the LTLT milk (p<0.05), there was no difference in palatability of the two milks. The odor of the LTLT milk resembled that of raw milk when the odor was analyzed at 40°C, 50°C, and 60°C by using an odor sensor. However, the odor of UHT milk was different from that of both the LTLT milk and the raw milk. The viscosity of the LTLT milk was lower than that of the UHT milk (p<0.05). The hardness of custard puddings prepared using LTLT milk was lesser than that of custard puddings prepared using UHT milk (p<0.01). In addition, the sensory evaluation with the expert panel indicated that the custard pudding prepared using LTLT milk was softer and had a better melting feeling in the mouth compared with that prepared using UHT milk (p<0.01).

著者

峯木 眞知子 田中 隆介 田中 友香里 西念 幸江 五百藏 良 庄司 善哉

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.15, no.2-2, pp.98-106, 2011-10-25 (Released:2012-10-26)

参考文献数

9

被引用文献数

1 2

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Sake yeasts are classified as foaming yeasts, which are hydrophobic, and non-foaming yeasts, which are hydrophilic. In this study the influence and function of using Sake yeasts for bread are clarified.  Breads fermented by bread yeasts, foaming yeasts, and non-foaming yeasts were examined by texture properties, microstructure, and sensory evaluation.  1) Breads fermented by bread yeasts made with butter had the largest volume among bread fermented by bread yeasts, while bread fermented by non-foaming yeasts had the smallest volume. However, specific volume of bread made without butter were each 4.5 value.  2) The color of bread fermented by foaming yeasts was similar to bread fermented by bread yeasts. As for color of the bread fermented by non-foaming yeasts, that of bread fermented by bread yeasts was able to be identified.  3) The hardness of three kinds of bread in which butter was added was not significantly different. The hardest bread without butter was bread fermented by foaming yeasts, and the softest was bread fermented by non-foaming yeasts. The cohesive property of breads tended to be lowest for breads fermented by foaming yeasts.  4) Differences in the microstructure of breads were the shape and size of gas cell. The gas cells of bread fermented by non-foaming yeasts were round and small. The gas cells in breads without butter were larger and had a flatter oval shape than those with butter. The inside of the gluten netstructure of breads without butter was observed as rough and contained a lot of gaps.  5) The results of sensory evaluation showed that the three types of bread could not be differentiated.

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, 2002-03-15 (Released:2013-08-15)

参考文献数

8

被引用文献数

2 3

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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.2-2, pp.94-101, 2008-10-15 (Released:2012-12-28)

参考文献数

16

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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.

著者

井上 裕光

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.20-27, 2002-03-15 (Released:2013-08-15)

参考文献数

12

被引用文献数

2 3

---

On Sensory Analysis, descriptive scales are frequently used with the Japanese qualitative words (most of them are adverbs). This study was to verify the ordinal efficacy of previous studies (hedonic scale construction by Yoshikawa, 1973 ; Akagi et. al, 1985) by means of the scoring method. Because of qualitative words used differently in either the positive or negative direction, selected tasks were examined first: I) which words do you use in the positive meaning and II) in the negative meaning, about 48 words previously reported, then III) scoring task(0 to 100 from a positive integer) about 21 words. Subjects (not expert panel), were 1,180 people from 15 to 53 years old (below 22 years old occupying about 96%), in 1993-1996. Although the different survey methods, there were differences: 1) “mottomo”, “hijouni”, and “kiwamete” are not to distinguish in negative expression, 2) the difference between “kanari”, and these three words, 3) the differences to “soutou”, “totemo”, “jituni”, “tokuni”, and “taisou”, 4) “hikakuteki”, “wariaini”, and “nakanaka” are independent, 5) “yaya”, “ikuraka”, “chotto”, “jakkan”, and “sukosi” are not statistically different in 95%CI. Then this study proposed a 9-point hedonic (ordinal) scale: “hijouni”, “totemo”, “yaya”, “wazukani”, “dochirademonai (sukidemokiraidemonai)”, “wazukani”, “yaya”, “totemo”, “hijouni”. In case of interval scale, it is desirable to use with numerical values.

著者

今井 悦子 早川 文代 松本 美鈴 畑江 敬子 島田 淳子

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.6, no.2, pp.108-115, 2002-09-15 (Released:2013-08-15)

参考文献数

7

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The effect of granular size on the preference of samples was examined by preparing patties from three kinds of ground meat, i.e., beef, pork and chicken, which had been passed through one of five plates with orifice diameters of 2.4 - 9.6mm. The difference in preference according to the granular size of the pork and beef samples were large, while that of chicken was small. The consistency by the panelists in their granular size preference for the pork samples was higher than that for the beef samples, but the preference for the chicken was inconsistent. The patties of the most-preferred granular size were those prepared from ground meat that had been passed through a plate with an orifice diameter of 3.4 or 4.8 mm. This result indicated that the preference was related the physical properties of the patties.

著者

中西 紫乃 大森 雄一郎 明賀 博樹 長谷川 詩歩 藤木 文乃

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.26, no.2, pp.85-88, 2022-10-15 (Released:2023-10-15)

参考文献数

5

著者

山住 賢司 籠宮 隆之 槙 洋一 前川 喜久雄

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.11, no.1-2, pp.30-36, 2007-04-15 (Released:2012-12-28)

参考文献数

11

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We analyzed the relationships between impression ratings and phonetic properties of monologues using the Corpus of Spontaneous Japanese (CSJ). The impression ratings were of subjective attributes such as speaking rate and speech style. Each attribute was rated on a seven-point scale. The phonetic properties were objective attributes such as speaking rate and pause ratio, as measured directly from the CSJ speech data. Using six phonetic properties and five impression ratings as variables, structural equation modeling was conducted to explain not only the relations between the impression and phonetic properties but also the relations among the impressions. The model showed that the impressions “Skillfulness” and “Liking” could be predicted from the impressions “Speech rate”, “Activity”, and “Formality”, which in turn could be related with the objective phonetic properties. Moreover, it was shown that the higher the “Skillfulness” evaluation, the higher the “Liking” evaluation.

著者

阿久津 洋巳 近藤 雄希

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.1-2, pp.26-33, 2010-04-15 (Released:2012-12-28)

参考文献数

25

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To determine the character sizes suitable for comfortable reading, we compared the legibility of sentences and the reading speed. We used reading materials with several font sizes (from 4 to 30 point of Microsoft Mincho). In Experiment 1 participants evaluated the legibility for Japanese sentences with the questionnaire. The legibility increased with the font size between 4 and 12 point. In Experiment 2, we extended the font size up to 30 point, and found the legibility decreased with that between 20 and 30 point. In Experiment 3 participants read aloud Japanese sentences as fast as they could (with no errors). Reading speed increased with the font size between 4 and 6 point, but did not increased with that between 6 and 15 point. Together with our previous findings, we conclude that character sizes suitable for comfortable reading are approximately between 10 and 20 point (visual angle 0.46~0.92°).

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, 2018-10-15 (Released:2020-04-11)

参考文献数

24

被引用文献数

1

---

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 koku, and a sensation of bitterness was obtained when the chocolate was first placed in the mouth.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.

著者

坂田 礼子 石川 美穂 古橋 拓也 代田 光宏 松本 崇 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.18, no.2, pp.89-95, 2014-10-15 (Released:2015-10-15)

参考文献数

6

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This study is designed to clarify sensation in Human Interface Systems based on sensory evaluation and measurement of physiological responses. This paper describes the measurement of the feeling of ‘invigoration’ under artificial ventilation. In addition, the relationship between sensory evaluation and physiological responses is investigated. (Physiological responses include facial skin temperature and sympathetic nerve activity index.) Experimental data shows that, under certain conditions, the sympathetic nerve activity index can be used as a quantitative measure of the feeling of ‘invigoration’ under artificial winds. As a result, under conditions that expose the whole body or the lower body to wind, the sympathetic nerve activity index corresponds with the feeling of ‘invigoration’ as evaluated by thermal and comfort sensory assessments. However, under conditions that expose only the upper body to wind, it is thought that negative feelings associated with wind on one’s face negatively influence the sensory evaluation index. Therefore, in these situations, sensory evaluation does not correspond with the sympathetic nerve activity index.

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.2-2, pp.114-118, 2010-10-15 (Released:2012-12-28)

参考文献数

3

被引用文献数

1 1

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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

竹本 裕子 妹尾 正巳 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.5, no.2, pp.112-117, 2001-09-15 (Released:2013-08-08)

参考文献数

6

被引用文献数

3 4

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In the research of evaluation term, the relation between term and physical attribute has been discussed. It is necessary to research a nonchalant word where the customer spontaneously utters in daily life. The purpose of this research is to clarify whether Onomatopoeia and the exclamation are appropriate for the evaluation term. The sensory evaluation experiment of the milk lotion, which is already on the market, is done. The evaluation terms were 13 terms of Onomatopoeia and 12 terms of exclamation. The results of principle component analysis in Onomatopoeia and SURYOUKA III in exclamation became clear the followings. Onomatopoeia is a term that is able to evaluate physical attribute and to express affection. This is suitable for the evaluation of affections after an assessor has been aware of physical attributes. The exclamation is suitable for the expression of affections on the first impression.

著者

阿久津 洋巳 市原 茂 石戸谷 真由子

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.9, no.2, pp.116-121, 2005-10-15 (Released:2013-07-11)

参考文献数

4

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We investigated the effect of music on emotions that were induced by two essential oils (peppermint and lavender). Participants (n=16) sniffed the stimuli of peppermint and lavender, and evaluated the emotional values while two pieces of music, one delightful and one gloomy, were presented. We found that the emotional values for the fragrances of these olfactory stimuli were influenced by the emotions induced by the music: delightful music enhanced the delightful mood induced by one of the essential oils (lavender), and gloomy music reduced the delightful mood induced by both oils.

著者

國枝 里美 澤野 清仁

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.28-35, 2002-03-15 (Released:2013-08-15)

参考文献数

10

被引用文献数

1

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This research was performed for a wide range of generations, from schoolchildren to aged people, in order to reveal the relationship between olfactory sensitivity and age or food preference. Two hundred eighty persons (aged 6-76 year-old) were randomly recruited as panelists from the visitors to the Event of the Scent held at Health Sciences Museum in Hiroshima in 2000. The panelists were presented 6 types of odor which remind of genuine materials (rose, lemon, cheese, matsutake, cinnamon, and grape) and given some questions about them including odor intensity, preference and discrimination of the genuine materials. The panelists were also asked their preference of food. As a result, significant correlation was found between odor sensitivity and age or preference. The discrimination ability to the genuine materials grew along with the increase of age except a group of more than 60 year-old, although it depended on the types of odors. For food preference, low discrimination ability was observed in a group of panelists who liked confectioneries and most of them belonged to a group of 13-18 year old. It was also shown that the panelists who did not like vegetables had low discrimination ability.

著者

田中 吉史 山住 賢司 大山 正 市原 茂

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.1-2, pp.24-29, 2007-04-15 (Released:2012-12-28)

参考文献数

9

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A test pattern consisting of 1 to 15 dots was presented for 50 ms on a computer screen. Each of fifteen college students was asked to report orally the number of dots displayed as quickly as possible. In the experimental condition, the subject was presented short sentences successively via headset during the dot-counting task. Half of the experimental subjects judged the gender of the voice reading each sentence, and the other half judged truth of the sentence. In the control condition, the subject conducted only the dot-counting task. The results showed that the span of attention (the upper limit for 50% correct numerosity judgment) was not influenced by the concurrent task, but the reaction time to dot-counting under the concurrent task was longer than that under the control condition.

著者

奥田 紫乃 荒金 美幸 竹村 明久 岡嶋 克典

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.2, pp.99-105, 2015-10-15 (Released:2016-10-15)

参考文献数

13

被引用文献数

1

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To understand the multimodal effects of soft drink color and flavor on the predicted palatability and taste, we prepared six differently colored water in individual plastic bottles: yellow, orange, red, purple, blue, and green, by dissolving artificial colorants with mineral water. We also used four types of essence: lemon, apple, strawberry, and mint. Each essence was placed on a smelling-strip on the underside of the bottle cap. In the visual experiment, subjects observed one of the colored waters without any olfactory cues. In the olfactory experiment, they observed non-colored water and smelled the underside of the cap. In the visual-olfactory experiment, they observed one of the colored waters while smelling an essence. Subjects evaluated the predicted palatability, sweetness, sourness, and bitterness in each experiment. As a result, palatability was higher for the yellow color with lemon flavor, and red color with strawberry flavor. In addition, the contribution ratios of flavor to color were 1.24 for palatability, 4.61 for sweetness, 1.91 for sourness, and 1.98 for bitterness.

著者

春原 吉美

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.2-2, pp.109-113, 2010-10-15 (Released:2012-12-28)

参考文献数

10

被引用文献数

2

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The synaesthetic relation between olfaction and color has been investigated. In order to confirm it, we conducted a fragrance sniff test with 37 fragranced shampoos among 80 Japanese women and analyzed the results by using chromaticity to assign a color such as red, green, yellow and blue in addition to the color palette that Senoo and Motonaga (2008) had developed. The analysis indicated that the highly accepted fragrances tend to have a higher chromaticity value of red and a lower chromaticity value of blue. In addition, it suggested differences in consumer expectations toward fragrance cross-product categories as well as the association between color and attributes.