Evaluation of the comprehensive palatability of Japanese sake paired with dishes by multiple regression analysis based on subdomains. Issue 8 (3rd August 2017)

• Record Type: Journal Article
• Authors: Nakamura, Ryo; Nakano, Kumiko; Tamura, Hiroyasu; Mizunuma, Masaki; Fushiki, Tohru; Hirata, Dai
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 81:Issue 8(2017)
• Page Start: 1598
• Page End: 1606
• Publication Date: 2017-08-03
• Subjects: factor analysis -- multiple regression analysis -- palatability -- sake; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2017.1336924
• Languages: English
• ISSNs: 0916-8451

Abstract

Abstract: Many factors contribute to palatability. In order to evaluate the palatability of Japanese alcohol sake paired with certain dishes by integrating multiple factors, here we applied an evaluation method previously reported for palatability of cheese by multiple regression analysis based on 3 subdomain factors (rewarding, cultural, and informational). We asked 94 Japanese participants/subjects to evaluate the palatability of sake (1st evaluation/E1 for the first cup, 2nd/E2 and 3rd/E3 for the palatability with aftertaste/afterglow of certain dishes) and to respond to a questionnaire related to 3 subdomains. In E1, 3 factors were extracted by a factor analysis, and the subsequent multiple regression analyses indicated that the palatability of sake was interpreted by mainly the rewarding. Further, the results of attribution-dissections in E1 indicated that 2 factors (rewarding and informational) contributed to the palatability. Finally, our results indicated that the palatability of sake was influenced by the dish eaten just before drinking. Abstract: : The palatability of sake paired with certain dishes is evaluated by multiple regression analysis based on 3 subdomain factors (rewarding, cultural, and informational).