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.
and Hideto Ide, “Comparison with Amount of Gustatory Sense and Nasal Skin Temperature,” J. Robot. Mechatron., Vol.21, No.1, pp. 81-87, 2009.
-  M. Tonoike, M. Yamaguchi, C. Yamamoto, H. Yamaura, T. Yamamoto, H. Nagai, and K.Sutani, “Kansei' information processing of palatability,” The Japanese Association for Study of Taste and Smell, Vol.11 No.3, pp. 263-274, 2004.
-  B. C. Min and K.Sakamoto, “An analysis of gustatory evoked potentials for the four taste qualities with a special reference to individual taste thresholds,” The Japanese Association for Study of Taste and Smell, Vol.4, No.1, pp. 43-54, 1997.
-  T. Yamamoto, T. Shimura, and N. Sako “Palatability of food and brain science,” The Japanese Association for Study of Taste and Smell, Vol.4, No.2, pp. 143-150, 1997.
-  H. Zenju, A. Nozawa, H. Tanaka and H. Ide, “Estimation of Unpleasant and Pleasant States by Nasal Thermogram,” IEEJ Trans. EIS, Vol.124, No.1, pp. 213-214, 2004.
-  A. Nozawa, M. Uchida, K. Nagamine and H. Ide, “Quantitative Evaluation of Deliciousness by Pleasant-Unpleasant Emotions on Gustatory Stimulus,” I.E.E.C, Vol.124, pp. 1795-1796, 2004.
-  N. Kawai, “Sensory Evaluation of Food Palatability,” Bulletin of Japan Dairy Technical Association, Vol.50, pp. 206-226, 2000 (in Japanese).
-  E. Itagaki, A. Takakuda, and K. Itagaki, “Fundamental Study of Pleasantness according to Analysis of Electroencephalogram,” Ann. Rept. Kyoritsu Coll. Pharm., Vol.47, pp. 1-10, 2003.
-  T. Kobayakawa, “A Non-aggression Measurement of The Brain Activity of The Person about The Taste,” JOHNS, Vol.18, No.5, pp. 927-932, 2002.
-  T. Yamamoto, and T.Yamamoto, “Taste and Stress,” Human Engineering for Quality Life, Vol.6, No.3, pp. 15-19, 2005.
-  K. Kurihara, “Chemical Approach to The Life Phenomenon Taste and Sense of Smell,” KAGAKUDOUJIN, 1992.
-  A. Sato “Science about Taste,” Asakura Bookstore, 1984.
-  Y. Yamano, “The Scientific encyclopedia of The Taste,” Asakura Bookstore, 2003.
This article is published under a Creative Commons Attribution-NoDerivatives 4.0 Internationa License.
Copyright© 2009 by Fuji Technology Press Ltd. and Japan Society of Mechanical Engineers. All right reserved.