2016 Fiscal Year Final Research Report
Development of measurement for food palatability.
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 |
Section | 一般 |
Research Field |
Eating habits
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Research Institution | Tohoku University |
Principal Investigator |
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Project Period (FY) |
2014-04-01 – 2017-03-31
|
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 |
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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Free Research Field |
応用心理学
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