調理食品についてのし好の研究　ＩＩ　　７１調理食品のし好を左右する感覚的要因

DOI

書誌事項

タイトル別名
  • Studies on the Preference for Prepared Foods (Part 2)
  • 71調理食品の嗜好を左右する感覚的要因

抄録

Preference for prepared foods depend heavily on types of stimuli given by a particular food item such as taste, appearance, texture and flavor which have been developed in cooking processes. In the present study analysis was performed on elements contributing greatly to preference for 71 prepared foods and their proportions were determined by means of psychological partitioning methods.<BR>Respondents were 165 in number and 20-25 years of age. The food items were selected in the same manner as in a previous paper. Results obtained are summarized as follows : <BR>1. Each food item was classified according to the importance of taste, appearance, texture and flavour. The results obtained would provide practical informations in serving appropriate foods to different groups.<BR>2. The most important factor among others that influenced the preference for foods by each group was sourness for children, fattiness for the young, appearance for females and texture for the aged.

収録刊行物

  • 家政学雑誌

    家政学雑誌 31 (3), 160-166, 1980

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206330009088
  • NII論文ID
    130003717014
  • DOI
    10.11428/jhej1951.31.160
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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