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Development of objectively evaluable technique on food taste by instrumental analyses

Research Project

Project/Area Number 25750034
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeMulti-year Fund
Research Field Eating habits
Research InstitutionIndustrial Technology Center of Saga

Principal Investigator

YOSHIMURA TAKASHI  佐賀県工業技術センター, その他部局等, 研究員 (30505722)

Project Period (FY) 2013-04-01 – 2016-03-31
Project Status Completed (Fiscal Year 2015)
Budget Amount *help
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Keywords機器分析 / 官能評価 / 成分分析 / 統計解析 / 主成分分析 / 風味評価
Outline of Final Research Achievements

For development of objectively evaluable technique on food taste by the application of instrumental analyses, correlations between organoleptic evaluations and instrumental analyses were examined, using tea beverages as a modeling estimate. Tea beverages in this experiment were already assessed the organoleptic value by professionals, in the points of water color, food tasting, and so on. In this study, the data between organoleptic value about water color of tea beverage and measurement value by ultraviolet rays-visible rays spectrophotometer were correlated: high rating tea beverages were displayed high a* value and low b* value. Also, principle component analysis (PCA) of the contents of catechins and caffeine, and it of the contents of organic acids were correlated to the rating of organoleptic evaluation, that is, it is tendency that high rating tea beverages were placed similar area on the PCA mapping.

Report

(4 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • Research Products

    (4 results)

All 2016 2014

All Presentation (4 results) (of which Invited: 1 results)

  • [Presentation] 緑茶「嬉野茶」のおいしさを機器分析で2016

    • Author(s)
      吉村臣史、宮崎秀雄、山口幸蔵、明石真幸
    • Organizer
      西日本食品産業創造展機能性食品特別セミナー
    • Place of Presentation
      マリンメッセ福岡(福岡市)
    • Year and Date
      2016-05-18
    • Related Report
      2015 Annual Research Report
  • [Presentation] 紫外可視分光光度法を用いた茶葉浸出液の品質評価の可能性2014

    • Author(s)
      吉村臣史、山口幸蔵、宮崎秀雄、澤田和敬、鶴田裕美、柘植圭介
    • Organizer
      日本食品科学工学会第61回大会
    • Place of Presentation
      中村学園大学(福岡市)
    • Year and Date
      2014-08-30
    • Related Report
      2014 Research-status Report 2013 Research-status Report
  • [Presentation] 海苔の機能性素材としての利用に関する取り組み2014

    • Author(s)
      吉村臣史
    • Organizer
      日本食品科学工学会第61回大会
    • Place of Presentation
      中村学園大学(福岡市)
    • Year and Date
      2014-08-29
    • Related Report
      2014 Research-status Report
    • Invited
  • [Presentation] 風味等に関する機器分析を用いた茶葉並びに緑茶の産地間差異の評価2014

    • Author(s)
      吉村臣史、高橋克嘉、山口幸蔵、宮崎秀雄、柚木崎千鶴子、澤田和敬、鶴田裕美、柘植圭介
    • Organizer
      第51回化学関連支部合同九州大会
    • Place of Presentation
      北九州国際会議場(北九州市)
    • Year and Date
      2014-06-28
    • Related Report
      2014 Research-status Report 2013 Research-status Report

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Published: 2014-07-25   Modified: 2019-07-29  

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