광주지역 대학생의 사원미에 대한 감지 역치와 인지 역치에 관한 연구

• 영문명: A Study on the Taste Detection Threshold and Recognition Threshold Values of Four Taste for the College Students
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 이소연(So-yeon Lee) 방연미(Yeon-mi Bang) 허영란(Young-ran Heo)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第19輯, 36~44쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2009.12.30

영문 초록

In this study, we tested the taste detection threshold and taste recognition threshold values of four taste for 61 female college students. the taste threshold values were assayed by stepwise chemical stimulate method. Detection threshold of four basic taste were measured sweet for 0.0109M, salty for 0.0044M, sour for 0.0001M, bitter for 0.0011M. and Recognition threshold of four basic taste were measured sweet for 0.0255M, salty for 0.0145M, sour for 0.0004M, bitter for 0.0011M. Both of taste detection and recognition threshold values were follow in this order; sweet > salty > bitter > sour. In taste threshold of four basic taste, detection threshold for sweet was higher than that of sour by 100 times, and recognition threshold for sweet was higher than sour by 60 times. The detection threshold for sweet, salty and sour were higher than those of recognition threshold, however in case of bitter the detection threshold and recognition threshold were same. There were no significant correlation between taste threshold and anthropometric factor as weight, body mass index. Further research should be needed for various sensory test method and more factors affecting taste.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 결과 및 고찰

요약 및 결론

참고문헌

키워드

taste detection threshold taste recognition threshold sweet salty sour bitter