9 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /2, No. 2, -/3-1. (,++) 359 + +, , -. Collection and Analysis of Foods Associated with Japanese T

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1 9 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /2, No. 2, -/3-1. (,*++) 359 * + +, , -. Collection and Analysis of Foods Associated with Japanese Texture Terms, + +, - Fumiyo Hayakawa *, Yukari Kazami, Kana Ioku, Sayuri Akuzawa, Katsuyoshi Nishinari and Kaoru Kohyama. + + National Food Research Institute, National Agriculture and Food Research Organization,, + +, Kannondai, Tsukuba, Ibaraki -*/ 20., Faculty of Education, Osaka Kyoiku University, Asahigaoka, Kashiwara, Osaka /2, 2/2, - Faculty of Applied Bio-Science, Tokyo University of Agriculture, Sakuragaoka, Setagaya, Tokyo +/02/*,. Graduate School of Human Life Science, Osaka City University, Sugimoto, Sumiyoshi, Osaka //22/2/ In our earlier studies,../ Japanese texture terms were collected from questionnaires administered to food scientists/technologists and interviews with texture researchers. In the present study, foods associated with the../ Japanese texture terms were collected and analyzed. Terms that have the same meaning but are represented by di# erent Chinese characters and onomatopoeic words that are derived from the same sound were classified into same term groups. A total of,1+ term groups were formed in the study. Eighteen trained descriptive panelists were asked to write down food items associated with each term group. As a result, a comprehensive pool of 3-/ kinds of food associated with the texture terms was developed, and the data was submitted for correspondence analysis to understand the structure of Japanese texture vocabulary. The dimension + contrasts fracture versus fluidity terms. The dimension, can be interpreted as the axis related to flu$ ness and airiness. The data obtained in this study can be applied to preliminary lexicon sources of descriptive sensory evaluation and can provide useful clues to the international understanding of Japanese texture terms. (Received Mar.,.,,*++ ; Accepted Apr.,-,,*++) Keywords : texture, term, questionnaire survey, food, correspondence analysis :, ISO + Szczeniak - Drake /.,, et al. + -*/ 20.,, + +,, /2, 2/2, /02/*, //22/2/ * Corresponding author fumiyoha@a# rc.go.jp. Nishinari Drake Nishinari et al.

2 360 /2 2,* / 3 +* +2../ ++ +, ,+. / ISO2/ ,2 // / +..,* / / /,*,1+..* 1* +,1+ +,, - Nishinari et al. - +* Nishinari et al.,**1.,**2 0.,,,-,.,/ +2

3 11 : 361,1+ / PASW Statistics +2 IBM + /* / * 21 +,2 20 +,2 2. +,1 2- +,/ 2, +,- 2, +,, 2,,30 33,/2 32,./ 32,* * *2 2+ +*- 13 +*, 12 +*+ 12 +** , ,1+ 3-/,1+ /* /* + / -, * 00* + + +,1 0* +,* //

4 362 /2 2,* ,* + - +/ ,*, 2,

5 13 : 363, - +,, -,,0 +33* / / +30*,1+ - +,,0, +33* /-, Lawless ++ et al. 1+, multidimensional scaling ; MDS + ratiseva 0.1,0- crunchy hauras brittle 0.1,0- öljyinen oily nestemäinen liquid,, -, kupliva bubbly kuohkea airy ilmava - +, fluffy taikinamainen pasty sitkeä tough ++ Lawless et al. +, 00 *. 1+* *. 0**, +

6 364 /2 2,* , +2,0-0.1 /*, +, +* ++ MDS../

7 15 : , * +, +*../,,*,0 3-/ C,*/**1** + Szczesniak, A.S., Texture is a sensory property. Food Quality and Preference, +-,,+/,,/ (,**,)., International Standard Organization, Sensory analysis MethodologyTexture profile. ISO ++*-0 ( +33. ). + - Drake, B., Sensory textural/rheological propertiesa polyglot list. J. Texture Stud.,,*, +,1 ( +323).,. Nishinari, K., Hayakawa, F., Xia, C.F., Huang, L., Meullenet, J.F. and Sie# ermann, J.M., Comparative study of texture terms : English, French, Japanese and Chinese. J. Texture Stud., -3, /-* /02 (,**2).

8 366 /2 2,* / Szczesniak, A.S., Classification of Textural characteris-./+ ( +31* ). tics. J. Food Sci.,,2, -2/ -23 ( +30- ). +1 Yoshikawa, S., Nishimaru, S., Tashiro, T. and Yoshida, 0 Szczesniak, A.S. and Kleyn, D.H., Consumer awareness of texture and other food attributes. Food Technol., +1, M., Collection and classification of words for description of food texture : Classification by Multivariate Analy ( +30- ). sis. J. Texture Stud., +,./,.0- ( +31* ). 1 Brandt, M.A., Skinner, E.Z. and Coleman, J.A., Texture profile method. J. Food Sci.,,2,.*..*3 ( +30-) Sherman, P., A texture profile of foodstu# s based upon /, ,**/ well-defined rheological properties. J. Food Sci., -.,./2 +3.0, ( +303). 3 Jowitt, R., The terminology of food texture. J. Texture /- Stud., /, -/+ -/2 ( +31. ). -,1--0,**0 +* Rohm, H., Consumer awareness of food texture in Austria.,* J. Texture Stud.,,+, ( +33* ). ++ Lawless, H., Vanne, M. and Tuorila, H., Categorization of English and Finnish texture terms among consumers /..22 /*,,**1 and food professionals. J. Texture Stud.,,2, 0211*2,+ International Standard Organization, Sensory analysis ( +331). General guidance for the selection, training and +, monitoring of assessors. ISO 2/20 + ( +33-).,, 0,**2 / ,**.,- + +-,*+* * +302,. +. +, // / Yoshikawa, S., Nishimaru, S., Tashiro, T. and Yoshida,,/ + M., Collection and classification of words for description +333 of food texture : Collection of words. J. Texture Stud., +,,0.-1.., ( +31* ) ,*1,*** +0 Yoshikawa, S., Nishimaru, S., Tashiro, T. and Yoshida, M., Collection and classification of words for description,- -,.,-.,- of food texture : Texture Profiles. J. Texture Stud., +,..-

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320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * * * * E#ect of Superheated Steam Treatment on the Preservation an

320 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, -,* -,/ (,**1) 8 * ** *** * ** *** E#ect of Superheated Steam Treatment on the Preservation and Sensory Characteristics of Buckwheat Noodles Kazuhiro