Art

J-GLOBAL ID：200902243431621837   Reference number：04A0123653

Relationships of Inorganic Contents and Response Patterns to Taste Sensor and Sensory Evaluation of Salt Products Available on the Market

市販食塩の成分含量,味覚センサ応答値および官能評価の関係

Author (3)： ISHIKAWA KYOKO (秋田県大 生物資源科学) ,  KUMAGAI MASANORI (秋田県総合食品研) ,  MATSUNAGA RYUJI (秋田県大 生物資源科学)
Material： 日本海水学会誌  (Bulletin of the Society of Sea Water Science, Japan)
Volume： 58  Issue： 1  Page： 64-70  Publication year： Feb. 01, 2004 
JST Material Number： F0235A  ISSN： 0369-4550  CODEN： NKAGBU  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： sense of taste ,...
Semi thesaurus term： construction

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JST classification (2)： Seasonings,spices(=condiments)  (FJ10010W) ,  Other senses  (EJ13040X)

Reference (19)：

• Market Trend of Special Produced Salt. Food processing and ingredients. 2000, 35, 54-57
• Ohkiname Chiisaname. IAA Center for Food Quality. 1997, 33
• MATSUMOTO, N. Taste Properties of Salts Differing in Coexisting Components. The Salt Science Research Foundation Project Research Report 1991. 1993, 1-32
• HABARA, M. Discrimination of Saltiness with Coexisting Components Using Multichannel Taste Sensor with Lipid Membranes. IEICE TRANCE. ELECTRON. 2000, E83-C, 1040-1045
• NIINO, Y. Quality of Common Salt. J. Cookery Sci. Japan. 1999, 32, 133-144

Terms in the title (5)： 食塩 ,  含量 ,  味覚センサ ,  応答 ,  官能評価