A Study on the Palatability of Foodstuff - In particular, on the interrelationship between palatability, buffer action and phosphorus content of foodstuff -

식품(食品)의 정미성(呈味性)에 관한 연구(硏究) - 특히 식품(食品)의 정미성(呈味性)에 대하여 연함량(憐含量)과 그의 완충작용(緩衝作用)에 관한 관계(關係) -

  • Lee, Kyu Han (Dept. of Food and Nutrition, College of Liberal Arts and Sciences, Dankook University)
  • 이규한 (단국대학교 문리과대학 식품영양학과)
  • Received : 1983.07.30
  • Published : 1983.09.30


In order to verify any relationship between phosphorus content and buffer action vs. palatability of a foodstuff the present investigation was conducted on 28 items of foodstuff of both plant and animal and the followings are succinct report. In general, Foodstuffs of animal origin contained more phosphorus than those of plant origin. Foodstuffs with more phosphorus content were tended to have more buffer action. The palatability seems to be related with the capacity of buffer action.



Supported by : 재단법인 산업협동재단