ῙῘ῍῏ῐῗ῎῔ῑῒΐ῕ῌῚῖ   ῔ ῌ ῵Ώ* + ῌ ῡΊῧ* , ῌ * - ῌ ῕῝ῌ * . ῌ ῴ* / ῌ ῖ ῌῑ  ῑ * +  ῶ ῶ ῔ * ,  ῼ῞ ῔ * -  ῟ ῶ ῔ * .   Ό   * /    ῌῬ῭`ῲ  Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part ,) Fumiyo Hayakawa ῔ , Kana Ioku* + , Sayuri Akuzawa* , , Chie Yoneda* - , Yukari Kazami, Katsuyoshi Nishinari* . , Yasumasa Baba* / and Kaoru Kohyama National Food Research Institute, ,ῌ+ῌ+, Kannondai, Tsukuba, Ibaraki -*/ῌ20., * + Faculty of education, Osaka Kyoiku University, .ῌ032ῌ+ Asahigaoka, Kashiwara, Osaka /2,ῌ2/2, * , Faculty of applied bio-science, Tokyo University of Agriculture, +ῌ+ῌ+ Sakuragaoka, Setagaya, Tokyo +/0ῌ2/*, * - Faculty of education, Chiba University, +ῌ-- Yayoi, Inage, Chiba, Chiba ,0-ῌ2/,, * . Graduate school of human life science, Osaka City University, -ῌ-ῌ+-2 Sugimoto, Sumiyoshi, Osaka, Osaka //2ῌ2/2/ * / The Institute of Statistical Mathematics, .ῌ0ῌ1 Minami-Azabu, Minato, Tokyo +*0ῌ2/03 ῎῎῎῎῎῎῎῎῎῎῎῎῎῎῎῎ The present study investigated the vocabulary for food texture of Japanese consumers through questionnaires in metropolitan area and Kyoto-Osaka-Kobe area. Four hundred and forty five terms collected through questionnaires and interviews to texture researchers in our previous study were judged whether each term was used by consumers or not. In each questionnaire about ,** terms were listed because ../ terms were too many to judge by one subject. Four hundred and forty five terms were divided into . groups and two of them were selected at any combination so that combinatorial e#ect and order e#ect were reduced. Three thousand five hundred and thirty three subjects judged whether each term was used to describe food properties or not. Out of the , /2, collected questionnaires, , .-1 were completed and thus used for further analysis. The criterion of the percentage of judgments as food expressions was 1/῍ or greater and +-/ terms met this criterion with a confidence level of 3/῍. The terms judged as food expressions at 3*῍ or greater were 00 terms with a confidence level of 3/῍ such as "katai (hard)”, "creamy”, "saku-saku (crispy)”, "pari-pari (crispy)” and "neba-neba (sticky)”. They were considered to be the core terms of texture vocabulary of Japanese consumers. (Received Dec. ,,, ,**/ ; Accepted Mar. 3, ,**0) `Ὺ῭΅ῳ῎ῡ ῐῦῑῡῡῠῌ `Ὺ῭΅ῳ῎῏῝῞ ῐῌ `Ὺ῭΅ῳ῎῞ ῝ῑ ῢΊ ῍ Ῠῗ ῐ῝ ῞ῤῠῌ ῎ῡ`Ὺ῭΅ῳ῎῱῰ +ῑ ῥ Ί῍ ῜ῖ῜ῌ ῑῦῠῢῌ ῌ ῗῡῌ ῐῠ῞ῢῌ ῎῞ ῟ῙῘῌ ῿ῡῠῨ῞ῡ ῞ῥ῜ Ῡ῍ ῠῌ Ὼ῾ῡῘῖῡ` Ὺ῭΅ῳ῎῞ῗΊῌ Ί ,ῑ῏.ῑ ῍  ῢῌ Ῡ /ῑ0ῑ ῗ +30* ῠ`Ὺ῭΅ῳ῎῞ῌ ῜῍ Ῡῢῌ ῠῙ`Ὺ῭΅ῳ῎῞ῌ ῜ῌ ῞῞῝ῚῙ῜ῌ  * * + * , * - * . * / ῔ `Ὺ῭΅ῳ῎῞ῠ ῝ ῐ , ῑ ῕-*/ῌ20., ῸῘΰ ´ ,ῌ+ῌ, ῕/2,ῌ2/2, ΐ῍Ύ .ῌ032ῌ+ ῕+/0ῌ2/*,  +ῌ+ῌ+ ῕,0-ῌ2/,, ῟῟ῷῘῚ +ῌ-- ῕//2ῌ2/2/ ΐ -ῌ-ῌ+-2 ῕+*0ῌ2/03 ῖῒ .ῌ0ῌ1 ῠῐCorresponding authorῑῌ fumiyoha@affrc.go.jp Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No. 0, -,1῏--0 (,**0) ῒΐ 327 ῐ 11 ῑ