小学生がうま味の相乗効果を学ぶための味覚授業の実施
| Autor: | Koda, Tomoko, Tsutsumi, Sarii, Ueda, Michino, Iida, Tamami, Miyakawa, Kazumi, Kamon, Misaki, Ogino, Hiroko, Yamaguchi , Yumi, Kogirima, Miho |
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| Jazyk: | japonština |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | 総合文化研究所紀要 = Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts. 35:197-207 |
| ISSN: | 0910-0105 |
| Popis: | The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for them. The sense of taste class held for 182 elementary school children (aged, 10–11 years old in Kyoto city). The subjects assessed three types of broths: dried bonito (DB), kombu kelp (KK), and dried bonito-kombu kelp (DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, children were asked to write their own comments about what they had learned or noticed. A total of 147 healthy subjects were analyzed.The results of the sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than in KK broth. They also evaluated the DB broth and DB-KK broth to have a significantly better aroma than KK broth (both at p 論文 |
| Databáze: | OpenAIRE |
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