著者

橋田 規子 大久保 優希

出版者

日本感性工学会

雑誌

感性工学 (ISSN:18828930)

巻号頁・発行日

vol.18, no.3, pp.134-139, 2020 (Released:2020-10-01)

参考文献数

8

著者

橋田 規子 大久保 優希

出版者

Japan Society of Kansei Engineering

雑誌

日本感性工学会論文誌 (ISSN:18840833)

巻号頁・発行日

pp.TJSKE-D-18-00008, (Released:2018-08-06)

参考文献数

8

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This study is about the connections between the sense of taste image and the sense of shapes. For the previous research, Velasco experimented on the subjects if they felt the exact taste which he assumpted by showing those sample forms. But in this study, we made the subjects output their images of each taste as abstractive sketches. The objective of this research is to find out if there is a unification between many people's image of tastes and the taste which was shown, and to find out the common factors in images of each taste when the subject's images diverged. By mapping the collected taste of image-forms, we found out that there was a certain degree of unification in each taste of image, because each taste showed a different dissemination condition and split into different groups. Also by extracting the forms which people strongly feel the images of the flavors, we found out that there were 40 standard forms and patterns of transformation in total. For the verification, we asked the subjects how the standard forms and their transformation effects their sense of taste of image. And we concluded that there is an advanced form which strongly effects people's sense of taste of image, by transforming the standard forms.