カシマ ナオミ   KASHIMA Naomi
  鍛島 尚美
   所属   広島修道大学  健康科学部
   職種   准教授
言語種別 英語
発行・発表の年月 2016/02
形態種別 学術論文
査読 査読有り
標題 Food Flavor Perception as Expressed via Sensory Spectrograph
執筆形態 共著
掲載誌名 Psychology
掲載区分国外
巻・号・頁 7,pp.223-237
頁数 15
著者・共著者 SANO Naomi, MIYAMOTO Ayaka, IGASAKI Mao, ITOH Shiori, OHKAJI Haruna, YAMAGATA Yoshie, KAYASHITA Jun, SUGIYAMA Sumi, SUGAWARA Yoshiaki
概要 In our previous studies, we examined the relationship between changes in mood, verbal (semantic) behavior, and non-verbal (skin temperature) activity induced by inhalation of essential oil fragrances, as well as linalool and its enantiomers. Sensory evaluation was a key component of these studies. We have found that perceived sensory attributes reported by participants can be represented via sensory spectrograph: A bar graph where the mean of the impression is plotted against descriptors of the setting for the semantic impression. In this paper, we present our latest attempts at assessing the taste of food using a sensory spectrograph. We conducted two studies: One in which participants assessed the taste of cookies with or without bean curd lees and one in which participants evaluated the taste of Miso soup and Sumashi soup as a function of salty con-centration and soup stock consistency.