| Budget Amount *help |
¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2014: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Outline of Final Research Achievements |
To examine the effect on the impression of taste by colors and shapes stimuli the impression of five basic tastes (sweetness, sourness, bitterness, saltiness, and umami) for the colors and shapes stimuli were measured using the subjective evaluation. In the results,the colors of reddish purple, red, and orange obtain the impression of sweetness and those of orange, yellow, and yellowish green give the impression of sourness with an increasing of the value of chroma. The value of lightness affects the impression of bitterness.In addition, the impression of taste for the stimuli colored with two colors was measured as well. The results are explaned by the summation of the results of the stimulus colored with one color. Finally, the supporting tool for design of food packages was developed using the all the results and its validity was indicated compared with the commercial-release food packages.
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