論文 ·日本語 ·未確認
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
Seiji Yoshikawa ・ S. NISHIMARU ・ Tetsuya TASHIRO ・ Masaaki Yoshida
- 刊行年
- 1970-11-01
- 収録
- 『Journal of Texture Studies』 1(4) pp. 437-442
- 出版
- Wiley
- 言語
- 英語
- OpenAlex
- W2125345939
- DOI
- 10.1111/j.1745-4603.1970.tb00742.x
- PubMed
- 28370008
- MAG
- 2125345939
- ISSN
- 0022-4901
- URL
- https://doi.org/10.1111/j.1745-4603.1970.tb00742.x
要旨
Using a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words. Results were compared with those obtained by Szczesniak in the United States. Frequencies of response were well balanced for some but not for all words with opposite meanings. There were many onomatopoeic words. The median frequency of mention per subject per food was about 3.5 texture words. This became about 7 when words which were mentioned only once were omitted. In the descending order of frequency, the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori-kori), crunchy (kari-kari), and brittle.
主題
この書誌の出所
- openalex— W2125345939（2026-08-14取得）
引用
Seiji Yoshikawa・S. NISHIMARU・Tetsuya TASHIRO・Masaaki Yoshida（1970-11-01） COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE 『Journal of Texture Studies』 1(4) pp. 437-442 Wiley