| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
Since food texture changes dynamically during eating, sensory evaluation of food texture is necessary to design in relation to oral processing such as “at first bite”, “during chewing down” and “at swallowing”. In this study, 445 Japanese texture terms which had been listed in our previous study were characterized from the view point of dynamic perception. The timing of texture perception described by each term was clarified by questionnaires to experienced sensory evaluation panelists and interviews to experts in food texture. We developed Japanese texture lexicon including the information concerned with oral processing. Additionally, we tried to apply the lexicon to sensory evaluation in selecting and defining descriptors.
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