tasting

　 　

WordNet

1. taking a small amount into the mouth to test its quality; "cooking was fine but it was the savoring that he enjoyed most" (同)savoring, savouring, relishing, degustation
2. a small amount (especially of food or wine)
3. a gathering of people to taste and compare different wines
4. having a sour acidic taste (同)sour-tasting
5. having a mild taste

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/03/21 10:39:59」(JST)

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Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.

History and etymology

The French term dégustation is still commonly used in English-language contexts, even though a standard Anglicized spelling and pronunciation exist. Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course.

Cheese dégustation

Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation. Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat's cheese, and a blue cheese. The stronger varieties are normally tasted last.

In popular culture

The Japanese television show Iron Chef always includes a dégustation.

References

UpToDate Contents

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• 1. 味覚および嗅覚障害の評価および治療 evaluation and treatment of taste and smell disorders
• 2. 味覚および嗅覚障害の解剖学および病因 anatomy and etiology of taste and smell disorders
• 3. 最新の診療アップデート practice changing updates
• 4. 妊娠での母体の消化管の変化 maternal gastrointestinal tract adaptation to pregnancy
• 5. 正常な加齢 normal aging

English Journal

• Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichon.

• Lorenzo JM, Temperan S, Bermudez R, Cobas N, Purrinos L.AbstractThe changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichon were followed during ripening. Foal salchichon samples were taken at 0days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49days of ripening. The final a(w) was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P<0.001) during processing, from 0.44 to 2.26mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P<0.001). Hardness, gumminess and chewiness increased (P<0.001) from 0.96, 0.6 and 0.47 to 46.92kg/cm(2), 21.34kg/cm(2) and 15.14kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichon samples showed high values for intensity of flavour (7.22±0.44), hardness (7.33±0.71) and dryness (6.67±0.71) and low scores for acid taste (1.67±0.71) and saltiness (3.11±0.6).
• Meat science.Meat Sci.2012 Jan;90(1):194-8. Epub 2011 Jul 8.
• The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichon were followed during ripening. Foal salchichon samples were taken at 0days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49days of ripening. The final a(w) was 0.82, whereas pH val
• PMID 21783328

• A review on acidifying treatments for vegetable canned food.

• Derossi A, Fiore AG, De Pilli T, Severini C.Sourcea Department of Food Science , University of Foggia , via Napoli 25 , Foggia , Italy.
• Critical reviews in food science and nutrition.Crit Rev Food Sci Nutr.2011 Dec;51(10):955-64.
• As is well known, pasteurization treatments are not sufficient for destroying heat resistance of spore forming microorganisms, which are prevented from germination and growing by pH reducing. So, the acidification process becomes one of the most important pre-treatments for the canning industry. It
• PMID 21955094

• Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi.

• Patriarca A, Larumbe G, Buera MP, Vaamonde G.SourceLaboratorio de Microbiologia de Alimentos, Departamento de Quimica Organica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2160, Pabellon II, 3° Piso, Ciudad Universitaria C1428EGA, Buenos Aires, Argentina.
• Food microbiology.Food Microbiol.2011 Dec;28(8):1463-7. Epub 2011 Aug 5.
• Sorbitol and xylitol are polyols often used in foods as naturally occurring sugar substitutes. They provide sweet taste and reduced calories in products of intermediate moisture. This type of food is susceptible to spoilage by xerophilic molds which affect shelf life of foods and produce significant
• PMID 21925029

Japanese Journal

• High-resolution structure of the recombinant sweet-tasting protein thaumatin I.

• Masuda Tetsuya,Ohta Keisuke,Mikami Bunzo,Kitabatake Naofumi
• Acta crystallographica. Section F, Structural biology and crystallization communications 67(Part 6), 652-658, 2011-06
• … Thaumatin, an intensely sweet-tasting plant protein, elicits a sweet taste at a concentration of 50 nM. …
• NAID 120003163717

• おいしい水に向けた評価手法の検討--きき水の実施と結果について (京都大学環境衛生工学研究会 第33回シンポジウム講演論文集)

• 植木 茂,相澤 貴子,藤原 正弘 [他]
• 環境衛生工学研究 25(3), 31-34, 2011-07
• NAID 40018935067

• 実食によるオオムギの消費者需要の喚起可能性--中国中山間地域の直売所訪問者に対する配布調査

• 芦田 敏文,吉田 晋一,渡部 博明
• 農林業問題研究 47(1), 102-107, 2011-06
• NAID 40018920649

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