Characteristics of Takuan Pickles from 'Tanabe' (<i>Raphanus sativus</i> L. cv. Tanabe)

DOI Web Site 3 References
  • KAETSU Keiko
    Research Institute of Environment, Agricultural and Fisherie, Osaka Prefectural Government
  • YAMASAKI Motoyoshi
    Research Institute of Environment, Agricultural and Fisherie, Osaka Prefectural Government
  • ABE Kazuhiro
    Graduate School of Agriculture and Biological Science, Osaka Prefecture University

Bibliographic Information

Other Title
  • ‘田辺’ダイコン（<i>Raphanus sativus</i> L. cv. Tanabe）のたくあん漬けの特性
  • : Case Study Evaluating "Naniwa Traditional Vegetables"
  • ―「なにわの伝統野菜」の官能検査に関する研究―

Description

<p>　The taste of Takuan (Japanese pickled radish) from two radish varieties was investigated. 'Tanabe', one of the traditional radish varieties in Osaka (Naniwa), has a distinctive and strong pungent taste as compared with 'Taibyosobutori', which has a sweet taste. Two types of Takuan pickles were evaluated by 121 panelists (male and female from teens to 60 years old). We investigated the relationships between the age, sex and taste preference of the panelists. The taste preferences of the panelists for Tanabe and Taibyosobutori were evaluated. The obtained results indicate that Tanabe Takuan pickles have a high commercial value among 45% of the panelists and that elderly panelists prefer a distinctive pungent taste. Forty-nine percent of the male panelists and 37% the female panelists preferred the pungent taste. In other words, males like the taste of Tanabe more than that of Taibyosobutori. In particular, 63% of the male panelists in the 50 and 60 age groups preferred the taste of Tanabe more than the taste of Taibyosobutori. The abilities to test differences in Takuan pickles were the same for all the groups. However, the males preferred the pungent taste. Therefore, we conclude that age and sex affect taste preference. Moreover, males like the pungent taste more than a sweet taste when they become old.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 36 (3), 125-130, 2010

    Japan Association of Food Preservation Scientists

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