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
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.
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