Art

J-GLOBAL ID：200902202177713019   Reference number：06A0485981

Evaluation of Taste Properties of Commercially Available Salts

市販の塩の味特性の評価

Author (4)： ISHIKAWA Kyoko (Akita Prefectural Univ., Akita, JPN) ,  SUGIMOTO Maho (Akita Prefectural Univ., Akita, JPN) ,  KUMAGAI Masanori (Akita Res. Inst. of Food and Brewing, Akita, JPN) ,  MATSUNAGA Ryuji (Akita Prefectural Univ., Akita, JPN)
Material： International Journal of the Society of Materials Engineering for Resources  (Int J Soc Mater Eng Resour)
Volume： 13  Issue： 2  Page： 29-34  Publication year： Mar. 2006 
JST Material Number： L2136A  ISSN： 1347-9725  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *sodium chloride ,...
Semi thesaurus term： saltiness ,...

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JST classification (1)： Seasonings,spices(=condiments)  (FJ10010W)

Substance index (1)： Sodium Glutamate

Reference (11)：

• N. Matsumoto, K. Kawashima, H. Akabane and S. Sawayama, “Taste Properties of Salt Differing in Coexisting Components”, The Salt Science Research Foundation Project Research Report 1991, pp. 1-32(1993).
• Y. Niino, H. Nishimura, A. Koga, Y. Nakamura and M. Haga, “Quality of Common Salt”, J. Cookery Sci. Japan, 32, pp. 133-144(1999).
• Y. Niino, H. Nishimura, A. Koga, Y. Nakayama and M. Haga, “Quality of Common Salt (Part II) ”, J. Cookery Sci. Japan, 36, pp. 305-320(2003).
• R. Matsunaga, J. Y. Chen, M. Kumagai and K. Ishikawa, “Chemical Components of Marine Waters and Taste of the Derived Salts”, The Salt Science Research Foundation Project Research Report 2000, Medicine-Food Science, pp. 325-336(2002).
• K. Ishikawa, M. Kumagai, J. Y. Chen, H. Zhang and R. Matsunaga, “Seasonal Variation in Major Mineral Contents and Response Patterns on a Taste Sensor of the Sea Waters around Oga Peninsula”, Bull. Soc. Sea Water Sci., Jpn., 56, pp. 330-337(2002).

Terms in the title (3)： 塩 ,  味 ,  評価