著者
中川 正 乾 隆子
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.1, pp.18-23, 1997-03-20 (Released:2013-07-26)
参考文献数
13
被引用文献数
2 2

In this study, the effects of mood state on taste sensitivity was evaluated in humans who exposed to condition of mental or physical fatigue and tension. Taste responses to quinine sulfate (bitter), citric acid (sour) and sucrose (sweet) were tested. The intensity of the taste sensations were recorded by a computerized time-intensity (TI) on-line system. Subjects performed mental tasks by personal computer or physical tasks by ergometer. Before and after these sessions, the sensation of taste were recorded by the TI system, and in addition, psychological mood state were evaluated with POMS (Profile of Mood State). TI evaluation showed that after the mental tasks, the duration and total amount of taste were reduced in all taste. Furthermore, the maximum intensity was reduced only in bitterness. There were no changes in bitterness and sweetness sensations following physical tasks. However, relative to before the physical task, only the sensation of sourness was reduced by physical task. We also studied the mechanism of the changes of taste sensation by analysis of saliva components.
著者
畑江 敬子 嶋田 淑子 戸田 貞子 壽 和夫 香西 みどり
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.36-40, 2002-03-15 (Released:2013-08-15)
参考文献数
8
被引用文献数
2

Japanese chestnuts are known to have pellicle difficult to peel off. To make the task easier at home and in commercial processing, some methods of pretreatment have been tried out. To evaluate each method, the sensory analysis technique has been applied. Three candidate pretreatments chosen were (1) soaking in boiling water, (2) steaming, and (3) frying. The panel composed of 11 female students removed the pellicle of pretreated chestnuts, and graded the easiness. In addition, the time needed has been measured to remove the shell and peel off the pellicle of each pretreated chestnut and untreated one. The frying method was found to be the best. It reduced the time needed by 60% compared to that for untreated samples. The steaming method was also significantly effective. Soaking in boiling water makes no effect for this purpose.
著者
阿久津 洋巳
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.12, no.2-2, pp.94-101, 2008-10-15 (Released:2012-12-28)
参考文献数
16

This study investigated the effect of character size on the legibility of sentences, using reading materials with several font sizes (from 4 to 10.5 point of Microsoft Mincho). Participants evaluated the legibility of the materials (Japanese sentences) with a questionnaire containing 13 items, and the legibility was estimated by applying the Item Response Theory to the questionnaire data. The legibility increased approximately in linear with the font size : Reading materials with font sizes of 4 and 6 were evaluated as less legible, those with font size of 10.5 were evaluated as more legible, and those with a font size of 8 were evaluated as “neutral”. Visual acuity of participants influenced the legibility evaluation, though the effect was small.
著者
田中 吉史 山住 賢司 大山 正 市原 茂
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.11, no.1-2, pp.24-29, 2007-04-15 (Released:2012-12-28)
参考文献数
9

A test pattern consisting of 1 to 15 dots was presented for 50 ms on a computer screen. Each of fifteen college students was asked to report orally the number of dots displayed as quickly as possible. In the experimental condition, the subject was presented short sentences successively via headset during the dot-counting task. Half of the experimental subjects judged the gender of the voice reading each sentence, and the other half judged truth of the sentence. In the control condition, the subject conducted only the dot-counting task. The results showed that the span of attention (the upper limit for 50% correct numerosity judgment) was not influenced by the concurrent task, but the reaction time to dot-counting under the concurrent task was longer than that under the control condition.
著者
奥田 紫乃 荒金 美幸 竹村 明久 岡嶋 克典
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.2, pp.99-105, 2015-10-15 (Released:2016-10-15)
参考文献数
13

To understand the multimodal effects of soft drink color and flavor on the predicted palatability and taste, we prepared six differently colored water in individual plastic bottles: yellow, orange, red, purple, blue, and green, by dissolving artificial colorants with mineral water. We also used four types of essence: lemon, apple, strawberry, and mint. Each essence was placed on a smelling-strip on the underside of the bottle cap. In the visual experiment, subjects observed one of the colored waters without any olfactory cues. In the olfactory experiment, they observed non-colored water and smelled the underside of the cap. In the visual-olfactory experiment, they observed one of the colored waters while smelling an essence. Subjects evaluated the predicted palatability, sweetness, sourness, and bitterness in each experiment. As a result, palatability was higher for the yellow color with lemon flavor, and red color with strawberry flavor. In addition, the contribution ratios of flavor to color were 1.24 for palatability, 4.61 for sweetness, 1.91 for sourness, and 1.98 for bitterness.
著者
阿久津 洋巳 近藤 雄希
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.1-2, pp.26-33, 2010-04-15 (Released:2012-12-28)
参考文献数
25

To determine the character sizes suitable for comfortable reading, we compared the legibility of sentences and the reading speed. We used reading materials with several font sizes (from 4 to 30 point of Microsoft Mincho). In Experiment 1 participants evaluated the legibility for Japanese sentences with the questionnaire. The legibility increased with the font size between 4 and 12 point. In Experiment 2, we extended the font size up to 30 point, and found the legibility decreased with that between 20 and 30 point. In Experiment 3 participants read aloud Japanese sentences as fast as they could (with no errors). Reading speed increased with the font size between 4 and 6 point, but did not increased with that between 6 and 15 point. Together with our previous findings, we conclude that character sizes suitable for comfortable reading are approximately between 10 and 20 point (visual angle 0.46~0.92°).
著者
今井 悦子 早川 文代 松本 美鈴 畑江 敬子 島田 淳子
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.2, pp.108-115, 2002-09-15 (Released:2013-08-15)
参考文献数
7

The effect of granular size on the preference of samples was examined by preparing patties from three kinds of ground meat, i.e., beef, pork and chicken, which had been passed through one of five plates with orifice diameters of 2.4 - 9.6mm. The difference in preference according to the granular size of the pork and beef samples were large, while that of chicken was small. The consistency by the panelists in their granular size preference for the pork samples was higher than that for the beef samples, but the preference for the chicken was inconsistent. The patties of the most-preferred granular size were those prepared from ground meat that had been passed through a plate with an orifice diameter of 3.4 or 4.8 mm. This result indicated that the preference was related the physical properties of the patties.
著者
春原 吉美
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.109-113, 2010-10-15 (Released:2012-12-28)
参考文献数
10

The synaesthetic relation between olfaction and color has been investigated. In order to confirm it, we conducted a fragrance sniff test with 37 fragranced shampoos among 80 Japanese women and analyzed the results by using chromaticity to assign a color such as red, green, yellow and blue in addition to the color palette that Senoo and Motonaga (2008) had developed. The analysis indicated that the highly accepted fragrances tend to have a higher chromaticity value of red and a lower chromaticity value of blue. In addition, it suggested differences in consumer expectations toward fragrance cross-product categories as well as the association between color and attributes.
著者
山住 賢司 籠宮 隆之 槙 洋一 前川 喜久雄
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.11, no.1-2, pp.30-36, 2007-04-15 (Released:2012-12-28)
参考文献数
11

We analyzed the relationships between impression ratings and phonetic properties of monologues using the Corpus of Spontaneous Japanese (CSJ). The impression ratings were of subjective attributes such as speaking rate and speech style. Each attribute was rated on a seven-point scale. The phonetic properties were objective attributes such as speaking rate and pause ratio, as measured directly from the CSJ speech data. Using six phonetic properties and five impression ratings as variables, structural equation modeling was conducted to explain not only the relations between the impression and phonetic properties but also the relations among the impressions. The model showed that the impressions “Skillfulness” and “Liking” could be predicted from the impressions “Speech rate”, “Activity”, and “Formality”, which in turn could be related with the objective phonetic properties. Moreover, it was shown that the higher the “Skillfulness” evaluation, the higher the “Liking” evaluation.
著者
平 田 光 彦
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.17, no.2, pp.112-119, 2013-10-15 (Released:2014-10-15)
参考文献数
11

This study was designed to examine the aesthetic impression of vertical strokes in the block style of calligraphy. A pair of vertical strokes in characters have been analyzed for their lower parts on both sides. Regarding the relationship between the vertical strokes, a vertical stroke on the right side is more accentuated (i. e., longer) than that on the left side. The reasons for this accentuation have been studied from an aesthetic perspective. To understand the aesthetic impression objectively, an evaluation measure has been adopted ; it is composed of three elements : proportional beauty, activity, and potency. These elements were constituted in our earlier study. A survey was conducted at a public calligraphy exhibition, and participants were chosen randomly from those present. Of the persons selected for the survey, 66.7% had some experience in calligraphy, while 33.3% did not. As a result, higher appreciation levels were noted for characters with accentuated vertical strokes on the right sides.
著者
井上 裕光
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.20-27, 2002-03-15 (Released:2013-08-15)
参考文献数
12
被引用文献数
1

On Sensory Analysis, descriptive scales are frequently used with the Japanese qualitative words (most of them are adverbs). This study was to verify the ordinal efficacy of previous studies (hedonic scale construction by Yoshikawa, 1973 ; Akagi et. al, 1985) by means of the scoring method. Because of qualitative words used differently in either the positive or negative direction, selected tasks were examined first: I) which words do you use in the positive meaning and II) in the negative meaning, about 48 words previously reported, then III) scoring task(0 to 100 from a positive integer) about 21 words. Subjects (not expert panel), were 1,180 people from 15 to 53 years old (below 22 years old occupying about 96%), in 1993-1996. Although the different survey methods, there were differences: 1) “mottomo”, “hijouni”, and “kiwamete” are not to distinguish in negative expression, 2) the difference between “kanari”, and these three words, 3) the differences to “soutou”, “totemo”, “jituni”, “tokuni”, and “taisou”, 4) “hikakuteki”, “wariaini”, and “nakanaka” are independent, 5) “yaya”, “ikuraka”, “chotto”, “jakkan”, and “sukosi” are not statistically different in 95%CI. Then this study proposed a 9-point hedonic (ordinal) scale: “hijouni”, “totemo”, “yaya”, “wazukani”, “dochirademonai (sukidemokiraidemonai)”, “wazukani”, “yaya”, “totemo”, “hijouni”. In case of interval scale, it is desirable to use with numerical values.
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

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
宮岡 洋三 宮岡 里美 山田 好秋
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.1, pp.36-41, 2001-03-15 (Released:2013-08-06)
参考文献数
23

The present study was designed to explore how weight or volume of bolus in the oral cavity is evaluated with a magnitude estimation method in healthy subjects. A total of 46 healthy young female subjects was divided into two groups: one (n=26) was for the evaluation of 'bolus weight (BW)', and the other (n=20) was for that of 'bolus volume (BV)'. Tap water (17℃) was used to simulate bolus in the oral cavity. Seven stages from 10 to 40 gm or mL of water were delivered to the subjects in randomized order. The subjects were instructed to evaluate the subjective magnitude of the 7 stages of BW or BV, and 20 gm or mL of water was used as the standard stimulus. Four trials were conducted for each stage in each subject. The estimated magnitudes (Ψ) obtained were that: Ψ=2.877S1.152 (S, stimulus intensity; BW by median), Ψ=3.228S1.125 (BW by geometrical mean), Ψ=2.944S1.151 (BV by median), and Ψ=3.784S1.080 (BV by geometrical mean). The present results clearly show that the power law by Stevens is applicable to sensory evaluation of both bolus weight and bolus volume in the oral cavity.
著者
石井 照周 米沢 俊彦 呉 慶和 川口 一司 石橋 徳雄
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.1, pp.24-36, 1997-03-20 (Released:2013-07-26)
参考文献数
17
被引用文献数
1 1

We conducted a series of survey to find the source of difference in preferences among the U.S.A., Germany and Japan through the relationship between food preferences, dietary habits and evaluation on beer taste. We tried to find a measure to seize food preferences and dietary habits by questionnaires and we unveiled, by beverage preference survey, the degree of importance of factors in consumers' minds concerning both functions of beer in daily life and factors which compose deliciousness of beer. The relationship between drinking occasion and taste of beer was analyzed by the evaluation of taste of beer from the result of a test drinking using the same samples across the three countries. We recognized that there were clear differences among the three countries in food preferences, dietary habits, images toward beer, evaluation on preference and flavor strength of beer after the test drinking. It was made clear that the origin of regional difference in the taste of beer was related to the differences in food preferences, dietary habits and functions that consumers desired.
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

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
高島 靖弘
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.1, pp.10-17, 1997-03-20 (Released:2013-07-26)
参考文献数
13

Olfaction plays a significant role in the percepting of foods. Aroma Extract Dilution Analysis (AEDA) is useful method to evaluate the potent flavor compounds in food. Adaptation is phenomenon that sensitivity to a odor decrease continiously sniffing odor. This paper reviews the sensory evaluation of coffee and black tea, interaction of tastes and flavors and relationship between sensitivity of flavor and food prefere, nce.
著者
菅原 芳明 井浦 良枝 青井 紀子 住廣 紗奈美 北山 一郎
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.9, no.2, pp.101-107, 2005-10-15 (Released:2013-07-11)
参考文献数
11
被引用文献数
1

In order to elucidate the deodorizing efficacy of a titanium oxide-type deodorant, perceived changes in refrigerator odors were assessed by subjects using 13 contrasting pairs of adjectives on an 11-point scale (from −5 to +5). This assessment by inquiry was conducted three times: once immediately before placing the deodorant in the refrigerator, again after keeping it in the refrigerator for one week, and lastly at one week after removing it from the refrigerator. The obtained sensory evaluation spectrum corresponding to the changes of scores between the first inquiry and the second inquiry (second minus first) showed an upward tendency with a positive value in terms of the 13 descriptors. This implies that the odors were lessened by the use of the deodorant. The respective spectrum (third minus first) at the removal was just the reverse. This implies that the odors were intensified by removing the deodorant. Here, the sensory evaluation spectrum was represented by a bar graph, in which the mean of the foregoing impression difference was plotted against the descriptors. When the statistical significance of each of the 13 descriptors was assessed by Student's t-test, 11 or more of the descriptors were regarded as significant among 13 descriptors at a probability value of p<0.05.
著者
峯木 眞知子 田中 隆介 田中 友香里 西念 幸江 五百藏 良 庄司 善哉
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.15, no.2-2, pp.98-106, 2011-10-25 (Released:2012-10-26)
参考文献数
9
被引用文献数
1

Sake yeasts are classified as foaming yeasts, which are hydrophobic, and non-foaming yeasts, which are hydrophilic. In this study the influence and function of using Sake yeasts for bread are clarified.  Breads fermented by bread yeasts, foaming yeasts, and non-foaming yeasts were examined by texture properties, microstructure, and sensory evaluation.  1) Breads fermented by bread yeasts made with butter had the largest volume among bread fermented by bread yeasts, while bread fermented by non-foaming yeasts had the smallest volume. However, specific volume of bread made without butter were each 4.5 value.  2) The color of bread fermented by foaming yeasts was similar to bread fermented by bread yeasts. As for color of the bread fermented by non-foaming yeasts, that of bread fermented by bread yeasts was able to be identified.  3) The hardness of three kinds of bread in which butter was added was not significantly different. The hardest bread without butter was bread fermented by foaming yeasts, and the softest was bread fermented by non-foaming yeasts. The cohesive property of breads tended to be lowest for breads fermented by foaming yeasts.  4) Differences in the microstructure of breads were the shape and size of gas cell. The gas cells of bread fermented by non-foaming yeasts were round and small. The gas cells in breads without butter were larger and had a flatter oval shape than those with butter. The inside of the gluten netstructure of breads without butter was observed as rough and contained a lot of gaps.  5) The results of sensory evaluation showed that the three types of bread could not be differentiated.
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 1

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
阿久津 洋巳 市原 茂 石戸谷 真由子
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.9, no.2, pp.116-121, 2005-10-15 (Released:2013-07-11)
参考文献数
4

We investigated the effect of music on emotions that were induced by two essential oils (peppermint and lavender). Participants (n=16) sniffed the stimuli of peppermint and lavender, and evaluated the emotional values while two pieces of music, one delightful and one gloomy, were presented. We found that the emotional values for the fragrances of these olfactory stimuli were influenced by the emotions induced by the music: delightful music enhanced the delightful mood induced by one of the essential oils (lavender), and gloomy music reduced the delightful mood induced by both oils.