Comparison with Amount of Gustatory Sense and Nasal Skin Temperature
Hirotoshi Asano*, Tota Mizuno**, Akio Nozawa***,
and Hideto Ide*
*Faculty of Science and Engineering, Aoyama Gakuin University, Fuchinobe 5-10-1, Sagamihara-shi, Kanagawa, 229-8558 Japan
**National Institute of Advanced Industrial Science and Technology, Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8565 Japan
*** Faculty of Science and Engineering, Meisei University, Hodokubo 2-1-1, Hino-shi, Tokyo, 191-8506 Japan
We compared study the amount of gustatory sense and changes in nasal skin temperature. Gustatory stimulation used saltiness and acidity that was four basic tastes. The amount of stimulation was changed and presented it. To determine the amount of gustatory sense, we used in nasal skin temperature as an objective index and the visual analog scale (VAS) as a subjective index. These indexes were compared and evaluated. That maximum temperature displacement, temperature drop, and VAS displacement increase with the amount of stimulation.
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