METHODS FOR EVALUATING SENSORY CHARACTERISTICS OF DENTIFRICES

摘要

PURPOSE: A method for evaluating sensory characteristic of dentifrices is provided to effectively remove residual taste and to measure relative value by a standard sample. CONSTITUTION: A method for evaluating sensory characteristic of dentifrices comprises: a step of mixing the dentifrices and water in a ratio of 1:9-9:1 to prepare a dentifrices sample; a step of numerically evaluating intensity of sensory characteristic of the dentifrices sample; and a step of removing residual taste of the dentifrices sample using a mouth rinsing material containing fat soluble liquid drink, water at 20-60°C, and chewable solid food.