The effect of flavor and taste in narezushi(fermented fish) on preferability

对日本传统发酵寿司--滋贺的船寿司的化学成分（有机酸、挥发性元素、嗅味、酸性蛋白酶活性、蛋白质、肽、游离氨基酸、脂类）进行了分析。除脂类外，大多数元素在米泡初期变化迅速，之后变化缓慢。另一方面，我们使用了感官评价，并澄清了品尝经验的船寿司能够提高的偏好和信息的船寿司也影响其整体的偏好。

The chemical compositions(organic acid, volatile element, sniffing, acid protease activity, protein, peptide, free amino acid, lipid) of funazushi, Japanese traditional fermented sushi in Shiga, were analyzed. Most elements except lipid changed rapidly into the first stage of the rice pickle, and slowly afterwards. On the other hand, we used a sensory assessment and clarified that the tasting experience of funazushi was able to improve the preference and information about funazushi also affected its overall preferability.