だしの風味に対する嗜好性

• 真部 真里子

  同志社女子大学生活科学部

書誌事項

タイトル別名

• Flavor Preference for Japanese Traditional Stocks
• ダシ ノ フウミ ニ タイスル シコウセイ

抄録

Several kinds of stock made from dried bonito, sea tangle and other ingredients are used daily in Japanese cooking. The effects of the flavor of traditional Japanese stock on the preference for food were examined by a sensory evaluation of steamed egg custard (tamagodoufu) and stewed Japanese radish (daikon-fukumeni). Four kinds of tamagodoufu and daikon-fukumeni were individually prepared with different stock, and the preferences for aroma and taste, as well as the overall preference, were evaluated. The results indicated that the overall preference was mainly attributable to the taste rather than the aroma, although the samples prepared with a specific stock could not always gain a high assessment. In fact, accumulated experience with a particular dish tended to raise the preference for that dish. However, the flavor of dried bonito stock was inclined to enhance the preference for a food.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 59 (5), 295-305, 2008

  一般社団法人 日本家政学会

キーワード

• だし
• におい
• 食嗜好
• 親近感
• 官能検査
• 分析

詳細情報

• CRID: 1390001206334799872
• NII論文ID: 110006668371
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej.59.295
• ISSN: 18820352
• ISSN: 09135227
• NDL書誌ID: 9487041
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9487041
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10584402
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可