single-rb.php

JRM Vol.17 No.1 pp. 22-26
doi: 10.20965/jrm.2005.p0022
(2005)

Paper:

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:
Hideto Ide and Yoshinori Ide, “Quantitative Evaluating Reactions to Gustatory Stimuli,” J. Robot. Mechatron., Vol.17, No.1, pp. 22-26, 2005.
Data files:
References
  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.

*This site is desgined based on HTML5 and CSS3 for modern browsers, e.g. Chrome, Firefox, Safari, Edge, Opera.

Last updated on Mar. 05, 2021