Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 13 Issue 1
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- Pages.86-96
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the Taste Sensitivity and Eating Habits of Koreans
한국인(韓國人)의 맛에 대한 감도(感度)와 식습관(食習慣)에 대한 연구(硏究)
- Chung, Byung-Sun (Dept. of Food Science & Technology, King Sejong University) ;
- Kang, Kun-Og (Dept. of Home Economics, King Sejong University) ;
- Lee, Jung-Kun (Dept. of Food Science & Technology, King Sejong University)
- Published : 1984.03.31
Abstract
In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245
한국인(韓國入)의 맛에 대한 감도(感度)와 식습관(食習慣)을 알아보기 위해 몇가지 실험을 행하여 다음과 같은 결론(結論)을 얻었다. 1. 짠맛의 최소감미량농도(最少感味量濃度)는0.016 %, 단맛 0.245
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