| Project/Area Number |
26350088
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Tohoku University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
加藤 健二 東北学院大学, 教養学部, 教授 (20177439)
山中 祥子 池坊短期大学, その他部局等, 准教授(移行) (30580021)
長谷川 智子 大正大学, 心理社会学部, 教授 (40277786)
中村 真 宇都宮大学, 国際学部, 教授 (50231478)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | おいしさ / 主観的評定 / NIRS / 眼球運動 / 潜在連合テスト（IAT） / Time-Intensity / 食嗜好 / 食経験 / 表情 / 感情 / 潜在的態度 / 官能評価 / 生理指標 |
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| Outline of Final Research Achievements |
This study aimed to confirm validity and reliability of measurement methods of food palatability. The results revealed that subjective evaluations, which indeed are affected by many context stimuli and experimental protocol, are best indices of food palatability. On the other hand, physiological measurements, such as eye-tracking, near-infrared spectroscopy (NIRS), face reactions, and saliva-oxytocin, are not so reliable indices because those measurements are affected by individual differences. The results of this study suggest that the food palatability should be measured by subjective evaluation, such as visual analogue scale, time-intensity, and volume of consumed foods with supplement of other physiological measurements.
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