Mineral components, organic acids and free amino acids which were found in Shiroshita-to were added to evaluate their sensory properties into the ordinary resin-refined sugar and then the sensory tests of mixtures were carried out by the methods of Scheffe, Bradley and Kendall. On the addition of mineral components significant difference was found among the samples which were added with and without KCl, or other salts in all experiments. A significant difference was found between the sample added cis-aconitic acid and other sample at the level of P < 0.05 by Bradley method. but the sample added other organic acids gave no meaningful difference. All samples added with amino acids showed no sensory difference among these samples in all experiments.

白下糖に見いだされた無機成分, 有機酸, 遊離アミノ酸を精製白糖に加えて, シェッフェ, ブラッドリー, ケンドール法に従って官能検査を行なった. 無機成分を精製白糖に加えた時, KCl等と無添加の白下糖の間にすべての方法で有意差があった. cis-アコニット酸と他の試料間の関係では, ブラッドリー法によって5%の危険率で有意差があった. アミノ酸のすべての試料間に, すべての方法で有意差がなかった.