@article{oai:hsuh.repo.nii.ac.jp:00007220,
 author = {岩瀬, 恭子 and 猪股, 孝四郎 and 倉橋, 昌司 and 高桑, 光代 and 吉田, 昌江},
 issue = {2},
 journal = {東日本歯学雑誌},
 month = {Dec},
 note = {P(論文), Henning (1916) classified the tastes of chemical substances into four primary groups, namely, salty, sweet, sour and bitter. After that, this classification has been generally used for physiological taste analysis of chemical substances. Hahn (1936) and Shimizu et al. (1959) reported the relation between specific threshold of four primary tastes and the temperature of solutions. However, the results of these two reports are diversified. Also, a large part of the result obtained here do not coincide with these two reports. Moreover, we attempted to determine a rule regarding the seasonal variations in specific taste thresholds of the solutions at various temperatures. However, no rules were found.},
 pages = {87--95},
 title = {<原著>種々の溶液温度における味閾値およびその四季変動についての長期観察},
 volume = {4},
 year = {1985}
}