Questionnaire-based Study on the Sensory Compatibility between Four Alcoholic Beverages and Foods

DOI NDL Digital Collections Web Site 3 Citations 6 References

Bibliographic Information

Other Title
  • 4種のアルコール飲料と料理の相性についての調査的研究
  • 4シュ ノ アルコール インリョウ ト リョウリ ノ アイショウ ニ ツイテ ノ チョウサテキ ケンキュウ

Search this article

Abstract

Four alcoholic beverages (beer, wine, sake and chuhi sour) were investigated to evaluate the sensory compatibility between these alcoholic beverages and foods. A total of 876 consumers, including brewery staff in the Kanto area, participated in this study. The participants were asked to grade these beverages on a 6-point scale according to the perceived compatibility with various foods.<BR>The average scores indicate that each alcoholic beverage had varying affinity to different foods in the minds of consumers. As a whole, beer tended to score relatively highly regardless of the food variety, whereas wine was considered to have more specific affinity to certain types of food. When the foods were ranked according to the compatibility scores with a particular alcoholic beverage, beer and chuhi exhibited broadly similar profiles.<BR>The results are also discussed of a principal component analysis for mapping foods.

Journal

Citations (3)*help

See more

References(6)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top