著者

大塚 洋子 澤山 茂 川端 晶子

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.28, no.3, pp.177-184, 1995-08-20 (Released:2013-04-26)

参考文献数

14

被引用文献数

1

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Jam was prepared from fresh rhubarb, and its properties and sensory characteristics were compared with fourteen kinds of manufactured jam.The pH value of the rhubarb jam was 3.55, a higher value than those of the other sample jams, its hardness was relatively low, and its cohesiveness and adhesiveness were about average.The sensory attributes of the jam samples were investigated by a factor analysis of the results of a sensory evaluation that was conducted by the semantic differential (SD) method.A profile of the sensory attributes was obtained by the SD method, using 20 parameters concerning appearance, flavor and texture. The factor analysis by the principal factor method of the intensity of sensory attributes ranked appearance first, taste and odor second.The factor analysis based on “like or dislike” of the sensory attributes, indicated that the first factor was taste and odor, and the second was appearance. The two-dimensional spatial diagram of the samples was made from the scores of these two factors as a correlation diagram, and the fifteen kinds of jams classified into two groups. The rhubarb jam was classified in the group of fruits and vegetables excepting table fruits.