書誌事項
- タイトル別名
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- Multimodal effects of color and flavor of soft drinks on the predicted palatability and taste
- セイリョウ インリョウスイ ノ ヨソウ サレル オイシサ ト ミカク ニ タイスル イロ ト カオリ ノ フクゴウ コウカ
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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.
収録刊行物
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- 日本官能評価学会誌
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日本官能評価学会誌 19 (2), 99-105, 2015
日本官能評価学会
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詳細情報 詳細情報について
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- CRID
- 1390001205274379264
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- NII論文ID
- 130005429999
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- NII書誌ID
- AA11333226
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- ISSN
- 21872546
- 1342906X
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- NDL書誌ID
- 026811916
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可