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題 名 | 不同年齡層對基本口味嗜好性的研究=Hedonic Responses to Taste Solutions with Different Age Groups in Taiwan |
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作 者 | 林振宏; 邵貽沅; | 書刊名 | 食品科學 |
卷 期 | 25:2 1998.04[民87.04] |
頁 次 | 頁163-171 |
分類號 | 463 |
關鍵詞 | 甜味; 酸味; 鹹味; 苦味; 鮮味; 嗜好度; 年齡; Sweet; Sour; Salty; Bitter; Umami; Taste; Hedonic scale; Age; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對兩組不同年齡層的品評員(青年組,18~25歲;高齡組,55~75歲)進行甜、酸、鹹、苦、鮮五種基本口味之濃度嗜好性研究。甜、酸、鹹、苦、鮮口味分別以蔗糖、檸檬酸、氯化鈉、咖啡鹼及麩氨酸鈉(monosodium glutamate,MSG)配製,實驗的評分採用九分制的嗜好性評分法。實驗結果顯示各年齡層對五種口味之喜好程度均隨著對應濃度的增加而有下降的趨勢。由統計分析得知,青年組品評員分別對40~170mM蔗糖溶液,0.3~2mM檸檬酸溶液,20~50mM氯化鈉溶液及40~80mM MSG溶液之供試樣品的喜好程度沒有顯著差異。而高齡組品評員則分別對40~170mM蔗糖溶液,0.3~0.8mM檸檬酸溶液,0.7~1.7mM咖啡鹼溶液及40~160mM MSG溶液樣品之喜好沒有明顯差別。在較高濃度樣品中,青年組對10~23mM檸檬酸溶液,300mM氯化鈉溶液,9~39mM咖啡鹼溶液及160~240mM MSG溶液之樣品表達不喜歡,甚至強烈的不喜歡;而高齡組則對10~23mM檸檬酸溶液,200~300mM氯化鈉溶液19~39mM咖啡鹼溶液之樣品的接受性最低(平均評分≦3.5)。又高齡組分別對0.3mM檸檬酸溶液,20mM氯化鈉溶液,0.7~39mM咖啡鹼溶液及80~240mM MSG溶液樣品之喜好程度顯著地大於青年組。實驗證明年齡對苦味及鮮味的影響較大,對甜味、鹼味及酸味的影響較小。在此五種口味中,青年組對苦味的敏感性較高,當咖啡鹼的濃度提高,對其喜好的程度即明顯降低。 |
英文摘要 | Individuals in two age groups (Young: 18~25 years of age; Elderly: 55~75 years of age) were evaluated their preference for the different solutions of five primary tastants: sweet, sour, salty, bitter and umami tastes. Surcrose, citric acid, sodium chloride, caffeine and monosodium glutamate (MSG) were used as reagents for preparation of tastants. The nine-point hedonic scale was applied for rating liking. Both groups revealed the same response pattern of decreasing preference with increasing concentrations of tastants. At lower concentrations, the Young group had no significantly different preference at 40-170mM sucrose, 0.3-2mM citric acid, 20-50 mM NaCl and 4080mM MSG; however, the Elderly group presented no significant differences at 40-170mM sucrose, 0.3-0.8mM citric acid, 0.7-1.9mM caffeine and 40-160mM MSG. For higher concentrations, a lower rating (scores≦3.5) was found at 10-23mM citric acid, 300mM NaCl, 9-39mM caffeine and 160-240mM MSG in the Young group, and at 10-23mM citric acid, 200-300 mM NaCl, and 19-39mM caffeine in the Elderly group. Also, the Elderly group. Also, the Elderly group showed higher preference ratings than did the Young group for the following solutions: citric acid 0.3mM, NaCl 20mM, caffeine 0.7-39mM and MSG 80-240mM. The results of this study indicated that age had a greater influence on bitter and umami preferences than on sweet, sour and salty preferences. |
本系統中英文摘要資訊取自各篇刊載內容。