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For characterization of chemical and/or physical taste evaluation of Japanese bunching onion (welsh onion), the relationship between sensory descriptions of pungency, sweetness and texture, and the chemical and/or physical properties were investigated. Pungency score of the fresh bunching onion and the amount of pungent precursors estimated by pyruvic acid production showed a strong positive correlation (r = 0.94**). Sweetness score of the heated bunching onion and brix value did not show a positive correlation, while the concentrations of glucose, fructose, total free sugar, and sucrose equivalent sweetness showed a good agreement with the sweetness score (r = 0.98** to 0.99**). Texture scores (scores of organoleptic hardness) of boiled and grilled bunching onion showed a strong positive correlation with the penetration resistance measured by cylindrical plunger (Φ3 mm) (r = 0.90* to 0.99**). As shown above, pungency and hardness of the bunching onion can be expressed as the amount of pyruvic acid and penetration resistance, respectively. The sweetness should be estimated by the concentrations of glucose, fructose, total free sugar, and the sucrose equivalent sweetness, but not the brix value.Key Words：brix, free sugar, intrusive stress, pyruvate, texture

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For the development of a palatable cultivar and appropriate sales strategies, research into preferences of Japanese bunching onion (welsh onion) among general consumers and various types of restaurants were carried out. Research methods involved a distribution table for the general consumer and individual interviews for restaurants. For the general consumer, stronger flavor and sweetness of fresh and heated (boiled or grilled) bunching onions were preferred. Softer texture of grilled bunching onion was also preferred. Preferences regarding pungency, stickiness and texture for fresh, boiled and grilled Japanese bunching onions varied depending on the consumer's individual attributes. For restaurants, softer pungency and stronger sweetness of Japanese bunching onions were preferred, while preferences for flavor and texture varied according to the restaurant type. Freshness and domestic production were considered important items when restaurant owners choose Japanese bunching onions. Japanese food restaurants tended to value taste and flavor, while other types of restaurants tended consider the price and size of Japanese bunching onion important. In the demand for the Japanese bunching onion breeding, the Japanese food restaurant owners frequently expressed hope for the development of Japanese bunching onion cultivar with specific features, while other restaurants hoped for improvement of its appearance, price and stable quality.