| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2009: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Research Abstract |
The current study examined the factors that facilitate memory of food flavors in humans. As a framework, the level-of-processing model was used. We found that meaningful labels such as food influences influence flavor memory. In addition, activation of the left ventrolateral prefrontal area was found to be positively correlated with recognition memory performance of flavors. This suggests that the semantic process facilitates memory of flavors, which is in accordance with the levels of processing model.
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