@article{oai:repository.naro.go.jp:00002994,
 author = {早川, 文代 and HAYAKAWA, Fumiyo and 長縄, 省吾 and NAGANAWA, Shogo and 干野, 隆芳 and HOSHINO, Takayoshi and 風見, 由香利 and 神山, かおる and KOHYAMA, Kaoru},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {Descriptive terms for jam texture were selected from the list of 445 Japanese texture terms. Four hundred and forty five texture terms were listed in the questionnaire and 34 assessors evaluated appropriateness of each term as a jam descriptor using 3-point categorical scale. The data was submitted to multiple correspondence analysis. Since dimension 1 can be interpreted as the axis related to the appropriateness as a descriptor for jam, "degree of appropriateness" of each term was obtained and 124 terms were regarded as "jam texture terms". Dimension 2 can be interpreted as the axis related to attributes of assessors. Experiences in eating wide range of jam and in sensory evaluation of jam might affect the judgment of the terms. The data obtained in this study can be used in sensory evaluation of jam for both basic research and product development., ジャムのテクスチャー用語リストを作成することを目的として, エキスパートパネル, プロフェッショナルパネル, 一般分析型パネルの3パネル, 合計34人に対して, 質問紙調査を行った. コレスポンデンス分析の結果から妥当度を算出し, 日本語テクスチャー用語445語から, 24語をジャムのテクスチャー用語として選定することができた. また, ジャムのテクスチャー用語としての判定には, パネリストの専門性の高さが影響することが示された.},
 pages = {45--54},
 title = {ジャムのテクスチャー用語リストの作成},
 volume = {75},
 year = {2011},
 yomi = {ハヤカワ, フミヨ and ナガナワ, ショウゴ and ホシノ, タカヨシ and カザミ, ユカリ and コウヤマ, カオル}
}