著者

國枝 里美 澤野 清仁

出版者

日本官能評価学会

雑誌

日本官能評価学会誌 (ISSN:1342906X)

巻号頁・発行日

vol.6, no.1, pp.28-35, 2002-03-15 (Released:2013-08-15)

参考文献数

10

被引用文献数

1

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This research was performed for a wide range of generations, from schoolchildren to aged people, in order to reveal the relationship between olfactory sensitivity and age or food preference. Two hundred eighty persons (aged 6-76 year-old) were randomly recruited as panelists from the visitors to the Event of the Scent held at Health Sciences Museum in Hiroshima in 2000. The panelists were presented 6 types of odor which remind of genuine materials (rose, lemon, cheese, matsutake, cinnamon, and grape) and given some questions about them including odor intensity, preference and discrimination of the genuine materials. The panelists were also asked their preference of food. As a result, significant correlation was found between odor sensitivity and age or preference. The discrimination ability to the genuine materials grew along with the increase of age except a group of more than 60 year-old, although it depended on the types of odors. For food preference, low discrimination ability was observed in a group of panelists who liked confectioneries and most of them belonged to a group of 13-18 year old. It was also shown that the panelists who did not like vegetables had low discrimination ability.

著者

國枝 里美

出版者

公益社団法人 日本農芸化学会

雑誌

化学と生物 (ISSN:0453073X)

巻号頁・発行日

vol.50, no.10, pp.742-747, 2012-10-01 (Released:2013-10-01)

参考文献数

10

著者

角谷 雄哉 鳴海 拓志 小早川 達 河合 崇行 日下部 裕子 國枝 里美 和田 有史

出版者

特定非営利活動法人 日本バーチャルリアリティ学会

雑誌

日本バーチャルリアリティ学会論文誌 (ISSN:1344011X)

巻号頁・発行日

vol.24, no.1, pp.77-82, 2019 (Released:2019-03-31)

参考文献数

31

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Many studies have reported that subjective taste intensity is enhanced by odors which are congruent, for example a sweet taste and a vanilla odor. Some reports have suggested that subjective taste is more strongly enhanced by retronasal than by orthonasal odors; others have suggested that taste enhancements by both odor routes are identical. Differences between the two routes include the direction of airflow accompanying breath. Although we have already reported the enhancement of a sweet taste induced by a vanilla odor, the enhancement of a salty taste has not been reported. Here, we examined whether the enhancement of a salty taste is induced by a soy sauce odor synchronized with breathing. The results of this study, in which olfactory stimuli were presented synchronously with breathing in, demonstrate that a retronasal soy sauce odor after drinking enhanced a salty taste, but an orthonasal soy sauce odor before drinking did not.

著者

國枝 里美 川上 幸宏

出版者

日本味と匂学会

雑誌

日本味と匂学会誌 (ISSN:13404806)

巻号頁・発行日

vol.14, no.3, pp.261-264, 2007-12