Detection and recognition times for flavors from solid and semi-solid foods.
| Project/Area Number |
26350106
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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 | Niigata University of Rehabilitation |
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Principal Investigator |
MIYAOKA Satomi 新潟リハビリテーション大学(大学院), リハビリテーション研究科, 教授 (10465479)
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| Co-Investigator(Kenkyū-buntansha) |
宮岡 洋三 新潟医療福祉大学, 健康科学部, 教授 (10134941)
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| Project Period (FY) |
2014-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2017: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | 風味 / 反応時間 / 咬筋筋電図 / 咀嚼 / 呼吸 / 検出時間 / 認知時間 / 食生活科学 / 咀嚼・嚥下 / 検知 / 認知 / 嗅覚 / 味覚 / 筋電図 / 呈味成分 / 検知時間 |
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| Outline of Final Research Achievements |
We developed an electromyography-based measuring system for flavor detection and recognition times of fruity flavored samples, and we verified the usefulness and reliability of the system.
The hardness of the samples strongly affected these times. The intensity of odor contained in commercial gummy candies contributed more to these times more than their amounts of sugars and organic acids.
In relation to breathing phases, detection signals tended to occur in the expiratory phase than the inspiratory. In relation to chewing phases, detection signals occurred almost equally in the jaw-closing and jaw-opening phases, while recognition signals occurred clearly more in the jaw-opening than the jaw-closing phase.
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Report
(5 results)
Research Products
(18 results)
