立命館大学　多感覚・認知デザイン研究室（和田有史 Yuji WADA・北川智利 Norimichi Kitagawa）

「Effect of a Variety of Food Shapes on Sensory-Specific Satiety Using Chicken McNuggets® as Stimuli」が雑誌「Interdisciplinary Information Sciences」に受理されました。 本研究は日本フードサービス協会の立命館大学食マネジメント学部助成事業により、多感覚・認知デザイン研究室の学部一期生、大学院一期生らが中心に行った研究をベースとしています。 Title: Effect of a Variety of Food Shapes on Sensory-Specific Satiety  Using Chicken McNuggets® as Stimuli (食品形状のバラエティが感性的満腹感に与える影響：Chicken McNuggets® を用いて) Authors: Yuki NISHIDA, Sarasa EGUCHI, Miho SAKURAI, Kazuya MATSUBARA, Yui TANAKA and Yuji WADA Journal: Interdisciplinary Information Sciences Abstract: Individuals have less desire for foods they eat repeatedly than for foods they have not eaten. This is called sensory-specific satiety (SSS), and it motivates people to eat a variety of foods. This psychological study examined the influence of a variety of food shapes on SSS using a four-shaped food product known as Chicken McNuggets®. Twenty participants completed three phases: first rating, preload and second rating. During the first rating,...

 [タイトル]　Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase [著　　者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada [責任著者]Yuji Wada  [受理日時]　2022年7月30日 [雑誌名]　Multisensory Research (IF=2.286) [巻号頁]　35, 537-554 [doi]　10.1163/22134808-bja10080 [URL]　https://brill.com/view/journals/msr/aop/article-10.1163-22134808-bja10080/article-10.1163-22134808-bja10080.xml [要　　旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting t...

 [受理日時]　2022年7月30日 [雑誌名]　Multisensory Research (IF=2.286) [タイトル]　Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase [著　　者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada [責任著者]Yuji Wada [doi]　10.1163/22134808-bja10080 [URL]　 https://brill.com/view/journals/msr/aop/article-10.1163-22134808-bja10080/article-10.1163-22134808-bja10080.xml [要　　旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus a...

   [受理日時]　2022年3月11日 [雑誌名]　Multisensory Research (IF=2.286) [タイトル]　Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase [著　　者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada [責任著者]Yuji Wada [要　　旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste i...