著者

半田 辰徳 川崎 寛也 笠松 千夏 神宮 英夫

出版者

Japan Society of Kansei Engineering

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.9, no.2, pp.155-160, 2010 (Released:2016-11-30)

参考文献数

5

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The seasoning action is greatly influenced by the memory of taste. In the present research the experiment that the cook with a different experience expresses the memory of taste is done. The relation between the seasoning action and the activity of working memory is compared with the different cooking experience, and the effect of the memory of taste on the seasoning action is discussed. NIRS is used for the measurement of the activity. As a result, the cook who has the strong memory of taste performs the feed-forward action to reduce the difference between the memory and the cooked taste, there is a probability of the product development that bases cooked characteristic.