Quantitative Evaluating Reactions to Gustatory Stimuli

Hideto Ide; Yoshinori Ide

doi:10.20965/jrm.2005.p0022

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JRM Vol.17 No.1 pp. 22-26

doi: 10.20965/jrm.2005.p0022

(2005)

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Quantitative Evaluating Reactions to Gustatory Stimuli

Hideto Ide^*, and Yoshinori Ide^**

^*Aoyama Gakuin University, 5-10-1 Fuchinobe, Sagamihara, Kanagawa 229-8558, Japan

^**Tamagawa University, Machida 194-0041, Japan

Received:

July 15, 2004

Accepted:

December 13, 2004

Published:

February 20, 2005

Keywords:

facial skin thermogram, thermography, gustatory stimulus, sweets, visual analog scale

Abstract

Vital reactions to the gustatory stimulus of sweetness were quantitatively evaluated via facial skin thermography, correlating nasal skin temperature with subjective emotional status based on the visual analog scale (VAS). We found that the sweet gustatory stimulus inhibited transition to an unpleasant status.

Cite this article as:

H. Ide and Y. Ide, “Quantitative Evaluating Reactions to Gustatory Stimuli,” J. Robot. Mechatron., Vol.17, No.1, pp. 22-26, 2005.

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References

[1] S. Sima, “Stress and Heart,” Nakanishiya Press.
[2] N. Mizusima, “Manual of aromatherapy,” Souryusha.
[3] T. Yamamoto, “Measurement of deliciousness,” Technology of Food Processing, Vol.22, No.4, 2002.
[4] N. Utsunomiya, H. Tanaka, and H. Ide, “Construction of Pleasantness Estimation Matrix by the Correlation Coefficients of EEG,” IEEJ Trans. EIS, Vol.122, No.2, pp. 309-310, 2002.
[5] T. Takeuchi, A. Nozawa, H. Tanaka, and H. Ide, “The Method of Visualizing Feeling of Pleasantness and Arousal Based on the Sensitive Matrix on Real Time,” IEEJ Trans. EIS, Vol.123, No.8, pp. 1512-1513, 2003 (in Japanese).
[6] K. Nagumo, H. Zenju, A. Nozawa, H. Ide, and H. Tanaka, “Evaluation of Temporary Arousal Level using Thermogram Images,” 19th Sensing Forum, Vol.2, pp. 95-98, 2002.
[7] H. Zenju, H. Tanaka, and H. Ide, “VAS Estimation using Nasal Thermogram Changes in Time Series Under Unpleasant and Pleasant States,” National Convention Record I.E.E JAPAN, No.3 3-096, p. 982, 2001.
[8] H. Zenju, K. Nagumo, A. Nozawa, H. Tanaka, and H. Ide, “The Estimation of Unpleasant and Pleasant States by Nasal Thermogram,” Forum on Information Technology, Vol.3, pp. 459-463, 2004.
[9] K. Nagamine, A. Nozawa, and H. Ide, “Evaluation of Emotions by Nasal Skin Temperature on Compound Stimulus,” The Paper of Technical Meeting on Instruction and Measurement, IEE Japan, IM-03-38, pp. 11-14, 2003.
[10] H. Kobayashi, A. Nozawa, and H. Ide, “Evaluation of Unpleasant-Pleasant under Complex Stimuli by Facial Skin Thermogram,” The 20th Sensing Forum, pp. 263-266, 2003 (in Japanese).
[11] N. Kawai, “Sensory Evaluation of Food Palatability,” Bulletin of Japan Dairy Technical Association, Vol.50, pp. 206-226, 2000 (in Japanese).
[12] J. E. Steiner, “What the neonate can tell us about umami,” In Umami: A Basic Taste, Marcel Dekker, Inc., New York, pp. 97-123, 1987.
[13] T. Yamamoto, Y. Fujimoto, T. Shimura, and N. Sakai, “Conditioned taste aversion in rats with excitotoxic brain lesions,” Neurosci. Res., 22, pp. 31-49, 1995.
[14] T. Shimura, Y. Kamada, and T. Yamamoto, “Ventral tegmental lesions reduce overconsumption of normally preferred taste fluid in rats,” Behav. Brain Res., 134, pp. 123-130, 2002.

This article is published under a Creative Commons Attribution-NoDerivatives 4.0 Internationa License.

[1] [1] S. Sima, “Stress and Heart,” Nakanishiya Press.

[2] [2] N. Mizusima, “Manual of aromatherapy,” Souryusha.

[3] [3] T. Yamamoto, “Measurement of deliciousness,” Technology of Food Processing, Vol.22, No.4, 2002.

[4] [4] N. Utsunomiya, H. Tanaka, and H. Ide, “Construction of Pleasantness Estimation Matrix by the Correlation Coefficients of EEG,” IEEJ Trans. EIS, Vol.122, No.2, pp. 309-310, 2002.

[5] [5] T. Takeuchi, A. Nozawa, H. Tanaka, and H. Ide, “The Method of Visualizing Feeling of Pleasantness and Arousal Based on the Sensitive Matrix on Real Time,” IEEJ Trans. EIS, Vol.123, No.8, pp. 1512-1513, 2003 (in Japanese).

[6] [6] K. Nagumo, H. Zenju, A. Nozawa, H. Ide, and H. Tanaka, “Evaluation of Temporary Arousal Level using Thermogram Images,” 19th Sensing Forum, Vol.2, pp. 95-98, 2002.

[7] [7] H. Zenju, H. Tanaka, and H. Ide, “VAS Estimation using Nasal Thermogram Changes in Time Series Under Unpleasant and Pleasant States,” National Convention Record I.E.E JAPAN, No.3 3-096, p. 982, 2001.

[8] [8] H. Zenju, K. Nagumo, A. Nozawa, H. Tanaka, and H. Ide, “The Estimation of Unpleasant and Pleasant States by Nasal Thermogram,” Forum on Information Technology, Vol.3, pp. 459-463, 2004.

[9] [9] K. Nagamine, A. Nozawa, and H. Ide, “Evaluation of Emotions by Nasal Skin Temperature on Compound Stimulus,” The Paper of Technical Meeting on Instruction and Measurement, IEE Japan, IM-03-38, pp. 11-14, 2003.

[10] [10] H. Kobayashi, A. Nozawa, and H. Ide, “Evaluation of Unpleasant-Pleasant under Complex Stimuli by Facial Skin Thermogram,” The 20th Sensing Forum, pp. 263-266, 2003 (in Japanese).

[11] [11] N. Kawai, “Sensory Evaluation of Food Palatability,” Bulletin of Japan Dairy Technical Association, Vol.50, pp. 206-226, 2000 (in Japanese).

[12] [12] J. E. Steiner, “What the neonate can tell us about umami,” In Umami: A Basic Taste, Marcel Dekker, Inc., New York, pp. 97-123, 1987.

[13] [13] T. Yamamoto, Y. Fujimoto, T. Shimura, and N. Sakai, “Conditioned taste aversion in rats with excitotoxic brain lesions,” Neurosci. Res., 22, pp. 31-49, 1995.

[14] [14] T. Shimura, Y. Kamada, and T. Yamamoto, “Ventral tegmental lesions reduce overconsumption of normally preferred taste fluid in rats,” Behav. Brain Res., 134, pp. 123-130, 2002.

Quantitative Evaluating Reactions to Gustatory Stimuli

Hideto Ide*, and Yoshinori Ide**

Hideto Ide^*, and Yoshinori Ide^**