著者
早川 文代
出版者
公益社団法人 日本食品科学工学会
雑誌
日本食品科学工学会誌 (ISSN:1341027X)
巻号頁・発行日
vol.60, no.7, pp.311-322, 2013-07-15 (Released:2013-08-31)
参考文献数
33
被引用文献数
4 1

Texture terms play an important role in food texture studies, especially in sensory evaluation. A well-organized texture lexicon assists researchers with sensory evaluation of texture. In this study, Japanese texture terms were collected, characterized, and classified in order to develop a texture lexicon. First, 445 texture terms in Japanese were collected from questionnaires to food scientists/technologists, literature searches, and interviews with experts. Next, foods associated with the 445 Japanese texture terms were collected and analyzed. The spatial configuration of the terms showed the structure of the Japanese texture vocabulary. The terms were then classified hierarchically by questionnaires and multivariate analyses. The classification in this study revealed some characteristics unique to the Japanese texture vocabulary, such as a wide variety of terms concerned with stickiness and elasticity. Additionally, the food texture vocabularies of Japanese consumers were investigated through questionnaires. The data showed that the recognition of some terms differed according to the gender, age and/or region of consumers. Some factors, such as eating experiences and dialect usage, could explain the reason behind these differences. The data obtained in this study can be applied to preliminary lexicon sources of descriptive sensory evaluation, and can provide useful clues to the understanding of Japanese texture terms.

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かちかち、がちがち、かちんかちん、かちんこちん。かすかすは関西圏、ぽそぽそは首都圏 「日本語テクスチャー用語の体系化と官能評価への利用」https://t.co/ZSpasI0krO
それの体系化のやつ。 > https://t.co/v6AWZUBmUi
ろんぶ~んで食品官能評価の論文( https://t.co/LMKsSZZDoK )の話をしていて、ああいう気になり始めたらとまれないやつをやるのおもしろそうだなぁ…と思ったのだよねぇ
新聞で読んだテキスチャー用語ってのがありまして読んだらこれは、食に携わるプロにも参考になりそうでしたのでシェア。 https://t.co/2BYdSrqoax

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