@article{oai:oiu.repo.nii.ac.jp:00001115,
 author = {海老澤, 薫 and Ebisawa, Kaoru},
 issue = {3},
 journal = {国際研究論叢 : 大阪国際大学紀要, OIU journal of international studies},
 month = {Mar},
 note = {3824, The aroma and volatile components of food are important factors in taste. In addition, aroma is important in determining food safety. In many dietitian training schools, aroma and fragrance have been taught mainly in the field of food science. On the other hand, no aroma-related experiments have been conducted using students.
 In this study, we constructed an experiment on aroma and measured its effectiveness through a questionnaire survey. As a result of the research, we were able to propose three experiments and it became clear that it was difficult for students to describe scents in words. Furthermore, it was suggested that conducting these experiments would deepen their knowledge of chemistry.
From this study, it was suggested that conducting experiments on aroma would help students to have early awareness of themselves as dietitians.},
 pages = {105--116},
 title = {栄養士養成課程食品学実験における香りに関する実験の 導入に関する一考察},
 volume = {34},
 year = {2021},
 yomi = {エビサワ, カオル}
}