小学生と親を対象とした煮干しだしと風味調味料だしに対するだしの好みとうま味の知覚との関係

Abstract

This study examines the relationship between the preference for different types of soup stock and the perception of umami taste by parents and school-aged children. The preferences of 54 children (10-11 years of age) and 52 parents for niboshi soup stock and niboshi-flavoured seasoning mix soup stock were evaluated by using a questionnaire. The subjects were classified into three groups: the niboshi group preferred niboshi soup stock (42% of the parents and 9% of the children); the seasoning mix group preferred seasoning mix soup stock (44% of the parents and 39% of the children); and the ambivalent group had no preference (14% of the parents and 52% of the children). In the seasoning mix group, the sensory score for umami taste with the seasoning mix soup stock was significantly higher than that with the niboshi soup stock (p<0.05). The scores for umami taste for both the niboshi and seasoning mix soup stock were lower with the children in the ambivalent group than with the children in the niboshi and seasoning mix groups (p<0.05). These results suggest that there was a relationship between the preference for different types of soup stock and the perception of umami taste.