著者

玉置 麻理 岸 さくら 大上 忠宏 清水 愼太郎 神宮 英夫

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.20, no.3, pp.271-276, 2021 (Released:2021-08-31)

参考文献数

17

被引用文献数

1

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Food quality is often considered to be the only defining factor of food value. In this study, another important aspect of food value is discussed: the social relationships which are commonly fostered by food. The latent value of curry roux for home use was investigated by studying behavior specific to eating curry. It was found that synchronization of spoons (including spoon and chopsticks) per meal time to be an indicator. It is well known that synchronization occurs when empathizing with others, suggesting that creating empathies with others during a meal is the latent value of curry. Also, text data analysis showed that curry is eaten with special and similar positive feelings by home cook and eater, compared to the other meals. These behavioral and psychological specificity supports the creation of empathy by curry.

著者

畝田 道雄 村上 昇啓 高島 伸治 神宮 英夫 石川 憲一

出版者

公益社団法人 精密工学会

雑誌

精密工学会誌 (ISSN:09120289)

巻号頁・発行日

vol.83, no.4, pp.361-366, 2017-04-05 (Released:2017-04-05)

参考文献数

6

被引用文献数

2

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Japanese sword is one of the most important representative traditional crafts in Japan. The familiar characteristics of Japanese sword is the mechanical functionality and beauty of handcrafts industrial art. Newly produced Japanese swords by the modern sword smith work are rated by the prominent (expert) sword smiths and so on. However, novice sometimes cannot understand the difference of the evaluation results. This paper tries the scientific evaluation of the beauty of the Japanese sword from the viewpoints of both the sword smiths and novice. Here, a sensual information is one of the beauty items of the Japanese sword. The sensual information is felt by the sensibility combined by the several components. In this paper, the order of priority and relevance of these several components are clarified by using the DEMATEL method. Moreover, by using the Thurstone method, the viewpoint of the novice is determined.

著者

坂田 礼子 中村 芳知 神宮 英夫

出版者

Japan Ergonomics Society

雑誌

人間工学 (ISSN:05494974)

巻号頁・発行日

vol.49, pp.S290-S291, 2013

著者

坂田 礼子 石川 美穂 古橋 拓也 代田 光宏 松本 崇 神宮 英夫

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.18, no.2, pp.89-95, 2014-10-15 (Released:2015-10-15)

参考文献数

6

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This study is designed to clarify sensation in Human Interface Systems based on sensory evaluation and measurement of physiological responses. This paper describes the measurement of the feeling of ‘invigoration’ under artificial ventilation. In addition, the relationship between sensory evaluation and physiological responses is investigated. (Physiological responses include facial skin temperature and sympathetic nerve activity index.) Experimental data shows that, under certain conditions, the sympathetic nerve activity index can be used as a quantitative measure of the feeling of ‘invigoration’ under artificial winds. As a result, under conditions that expose the whole body or the lower body to wind, the sympathetic nerve activity index corresponds with the feeling of ‘invigoration’ as evaluated by thermal and comfort sensory assessments. However, under conditions that expose only the upper body to wind, it is thought that negative feelings associated with wind on one’s face negatively influence the sensory evaluation index. Therefore, in these situations, sensory evaluation does not correspond with the sympathetic nerve activity index.

著者

熊王 康宏 鈴木 翔 神宮 英夫

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.14, no.2-2, pp.114-118, 2010-10-15 (Released:2012-12-28)

参考文献数

3

被引用文献数

1 1

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The relation among evaluations in eating quality affects one's “desire to purchase”, “sense of safety”, and “sense of well-being”. The purpose of this study was to clarity the relation among evaluations of the eating quality of raw ham, as well as to determine how the relation influences one's “desire to purchase”, “sense of safety”, and “sense of well-being.” In this study, the samples were four raw hams which were very similar in terms of chemical composition, texture, and price. The result of principle component analysis indicated the importance of the “general evaluation by ‘umami’ and good texture” and “a moist texture as judged by the degree of saltiness” of the ham. The result of discriminant analysis indicated that the “general evaluation by ‘umami’ and good texture” affected one's “desire to purchase” and “sense of safety”, and the “moist texture as judged by the degree of the saltiness” affected the “sense of well-being.” In other words, the relation among evaluations of eating quality was affected by the purchasing evaluations.

著者

竹本 裕子 妹尾 正巳 神宮 英夫

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.5, no.2, pp.112-117, 2001-09-15 (Released:2013-08-08)

参考文献数

6

被引用文献数

3 4

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In the research of evaluation term, the relation between term and physical attribute has been discussed. It is necessary to research a nonchalant word where the customer spontaneously utters in daily life. The purpose of this research is to clarify whether Onomatopoeia and the exclamation are appropriate for the evaluation term. The sensory evaluation experiment of the milk lotion, which is already on the market, is done. The evaluation terms were 13 terms of Onomatopoeia and 12 terms of exclamation. The results of principle component analysis in Onomatopoeia and SURYOUKA III in exclamation became clear the followings. Onomatopoeia is a term that is able to evaluate physical attribute and to express affection. This is suitable for the evaluation of affections after an assessor has been aware of physical attributes. The exclamation is suitable for the expression of affections on the first impression.

著者

坂田 礼子 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:18840833)

巻号頁・発行日

vol.13, no.1, pp.49-54, 2014

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This study is to clarify the factor of "Kansei" in operation of human interface systems. "Kansei" includes conscious aspect and unconscious aspect. Physiological responses are necessary to evaluate unconscious aspect. In this paper, "<I>sakusaku</I>" feeling at car navigation operation is measured. Relationship between subjective evaluation and, Electrocardiograph measurement and Near Infra- Red Spectroscopy measurement is investigated. Experimental data shows that physiological responses are effective to evaluate unconscious aspect.

著者

玉置 麻理 岸 さくら 桂 優作 神宮 英夫

出版者

日本感性工学会

雑誌

日本感性工学会論文誌 (ISSN:18845258)

巻号頁・発行日

vol.21, no.2, pp.233-237, 2022 (Released:2022-04-28)

参考文献数

19

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The latent value of food has an impact on customers’ feeling to purchase and eat food. Our previous study revealed that the curry roux for home use induces an empathetic bond between people. A recent study investigated eating behaviors, and the author explains that a gathering movement may reduce uneasiness when eating together. We investigated an effect of stirring and gathering movements of curry through paired experiments (N=14) in two different eating styles: with and without the movements. Comfort was measured by electrocardiogram and Curve Drawing Method. Spoon synchronization was also measured as an indicator of empathy. The results showed that participants had a higher HF, a lower LF/HF ratio, larger surface areas of curve drawings, and a higher rate of spoon synchronization when eating with the movements compared to without the movements. These results indicate that the movements when eating curry together induce comfort and empathy.

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.

著者

熊王 康宏 鈴木 翔 神宮 英夫

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.14, no.2, pp.114-118, 2010

被引用文献数

1

---

The relation among evaluations in eating quality affects one's "desire to purchase", "sense of safety", and "sense of well-being". The purpose of this study was to clarity the relation among evaluations of the eating quality of raw ham, as well as to determine how the relation influences one's "desire to purchase", "sense of safety", and "sense of well-being." In this study, the samples were four raw hams which were very similar in terms of chemical composition, texture, and price. The result of principle component analysis indicated the importance of the "general evaluation by 'umami' and good texture" and "a moist texture as judged by the degree of saltiness" of the ham. The result of discriminant analysis indicated that the "general evaluation by 'umami' and good texture" affected one's "desire to purchase" and "sense of safety", and the "moist texture as judged by the degree of the saltiness" affected the "sense of well-being." In other words, the relation among evaluations of eating quality was affected by the purchasing evaluations.

著者

小田島 祐平 安達 晋 清水 愼太郎 神宮 英夫

出版者

一般社団法人 日本人間工学会

雑誌

人間工学 (ISSN:05494974)

巻号頁・発行日

vol.57, no.Supplement, pp.2G4-4, 2021-05-22 (Released:2021-05-22)

著者

櫻井 広幸 神宮 英夫

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.1, no.2, pp.41-45, 1997-09-20 (Released:2013-07-26)

参考文献数

5

被引用文献数

2

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The relationship between olfactory and other four sensations was examined by expressing a perfume material. Sixty-one panels evaluated three perfume (musk,lemon,and rose) and selected some appropriate expressions out of the 32 words. These words consisted of 8 words for each of four sensations. The 8 words were chosen as corresponding with a sensory attribute. The ratios of selected words for three perfume materials were calculated in each of four sensations. The results of the ratios and SURYOKA III demonstrated that the words expressive of four sensations except for olfactory was affected by visual and haptic expressions and especially the relation between olfactory and haptic sensation was strong. It was possible to evaluate a perfume material using a verbal expression due to synaesthesia.

著者

西藤 栄子 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:18840833)

巻号頁・発行日

vol.16, no.1, pp.1-7, 2017 (Released:2017-02-24)

参考文献数

28

被引用文献数

4

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Possibilities of “the affective curve drawing method” for assessing changes of affect in response to atmosphere over time, which is needed for developing effective designs of circumstances, was investigated. This evaluation method expresses continuously changing affective levels with curves. Differences in patterns of time-series affective evaluation between drawing timings, i.e. just after, and one hour after a stimulus being presented, were examined, and their correlations were indicated. This tendency was observed in both participants with high and low sensitivity to an atmosphere. There were no major differences in the evaluation patterns within an hour after the stimulus being presented. Furthermore, effects of participants' moods on evaluation of an atmosphere were examined by POMS and it was confirmed that an atmosphere was highly evaluated when participants had positive moods. From these results, possibilities of this method for time-series affective evaluation were confirmed.

著者

西藤 栄子 神宮 英夫

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.19, no.1, pp.20-28, 2015

被引用文献数

2

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This study examined the usefulness of the "affect curve drawing method" as a sensory evaluation method for assessing changes in affect (excitation) in response to a stimulus over time. An evaluation sheet with the X-axis representing elapsed time and the Y-axis representing affect level on a scale of 0–100 points was used to plot affect changes every hour. Differences in the changes in the affect curves between high- and low-sensitivity participants in response to a stimulus, such as a wedding DVD, were investigated. The changes in the curves were larger for high-sensitivity participants than for the low-sensitivity group. These results suggest that the high-sensitivity group were excited while watching the DVD, while the low-sensitivity group watched it without large sensory alterations. These reaction tendencies corresponded with the results of an electrocardiogram analysis of the autonomic nervous system in which the heart rate variability of the high-sensitivity group was larger than that of the low-sensitivity group. These findings indicate that the affect curve drawing method is effective for time series evaluations of affect.

著者

太田 裕介 笠松 慶子 渡邊 伸行 神宮 英夫 福住 伸一 谷川 由紀子

出版者

一般社団法人 日本人間工学会

雑誌

人間工学 (ISSN:05494974)

巻号頁・発行日

vol.51, no.Supplement, pp.S326-S327, 2015-06-13 (Released:2015-08-06)

著者

熊王 康宏 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:18828930)

巻号頁・発行日

vol.8, no.1, pp.99-104, 2008

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Thec omplexin teractiown ithe valuationosn Eating Q ualityis causedb y externailn formatio. Tn V and W eba dvertisings aret hee xternailn formatiotnh atc anb e operateda s experimentcaol ndition. s Thep urposeo f thisr esearchis to makec leart herole of externali nformationo n the structureo f the complexi nteractionb y analyzingth e resultso f Kinseye valuatio.n The S amplei sa commercialize Sdp areribo n brandedf ood.B ecauset he complexin teractionw ith evaluationosn Eating Q ualityi s influencedb y externailn formationit, is necessaryto analyzeth e interactiown ith G raphica Ml odeling. Althoughth e commone valuatioint em on Eating Q uality is exist, the complexin teractiown ithe valuationis differenitn eache xperimentaclo ndition. Ther esultss uggestth at the structuraaln alysiws ith G raphica Ml odelinigs usefu.

著者

神宮 英夫

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.19, no.2, pp.157-162, 2012

参考文献数

6

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香りによって行動が改善される可能性を明らかにするために、情意との関係を考えた3つの研究を紹介する。これらは、認知症の高齢者への音楽療法と徘徊を抑える試み、および言語治療場面の研究である。各々の研究において、香りの強さは、刺激閾から認知閾程度の弱いものを使用したが、弱い香りにおいても行動改善の効果が認められた。このことから、認知症の高齢者や赤ちゃんなどのように、言語によるコミュニケーションが難しい場合に、官能評価以外で香りの効果を評価する方法として、行動変化を利用できる可能性が示唆された。