{"created":"2023-07-25T10:32:48.700765+00:00","id":1204,"links":{},"metadata":{"_buckets":{"deposit":"ba4d08cc-802a-497d-a5f3-ce81633809a4"},"_deposit":{"created_by":5,"id":"1204","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1204"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00001204","sets":["6:37:264"]},"author_link":["7488","7496"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"広島女学院大学人間生活学部紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Objective: This study aimed to understand that a change of the palatability and emotion induced by taste and smell when physical activity increased by exercise.\nMethods: The exercise to subjects was given going up and down exercise using a step stand for 20 minutes. The investigation was the three times; before, after, and 30 minutes after exercise. The subjects were investigated a change of the emotion induced by smell in 2020, in turn the palatability induced by taste in 2021. The food samples prepared grapefruit juice, broth made from nizakana, tomato juice, and yogurt, making a total of four food-sample types. Subjects subjectively assessed how pleasant or unpleasant they found the smell of each food odor or how delicious or bad they tasted each food using the Visual Analogue Scale (VAS). At the same time, we measured vital signs to understand a physical state.\nResults: The difference was not found in VAS score when we smelled each food odor among before, after and 30 minutes after exercise. However, in the taste after exercise, a positive correlation was found between the VAS score of the taste with nizakana and a pulse rate (r = 0.535, p = 0.015). Furthermore, there was a positive correlation between oxygen saturation and grapefruit juice (r = 0.547, p = 0.013)\nConclusion: When the physical activity increase by exercise, the emotion associated with the odor does not change, but the palatability of the taste changes. They are indicated that when a change of body fluid levels and the speed of the systemic circulation occurred due to exercise, perception of the taste may change.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4439","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石長, 孝二郎","creatorNameLang":"ja"},{"creatorName":"イシナガ, コウジロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7488","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishinaga, Kojiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7496","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-10"}],"displaytype":"detail","filename":"ningenseikatsu10ishinaga.pdf","filesize":[{"value":"508.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ningenseikatsu10ishinaga","url":"https://hju.repo.nii.ac.jp/record/1204/files/ningenseikatsu10ishinaga.pdf"},"version_id":"375e33d3-bfd0-421b-a1a2-abd87b9c2692"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"身体活動","subitem_subject_scheme":"Other"},{"subitem_subject":"におい","subitem_subject_scheme":"Other"},{"subitem_subject":"味","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"},{"subitem_subject":"physical activity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"smell","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taste","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"palatability","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"運動負荷により身体活動が上昇した際の味や においに誘導される食嗜好や情動の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"運動負荷により身体活動が上昇した際の味や においに誘導される食嗜好や情動の変化","subitem_title_language":"ja"},{"subitem_title":"A Change of the Palatability and Emotion Induced by Taste and  Smell When Physical Activity Increased by Exercise","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["264"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-10"},"publish_date":"2023-03-10","publish_status":"0","recid":"1204","relation_version_is_last":true,"title":["運動負荷により身体活動が上昇した際の味や においに誘導される食嗜好や情動の変化"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-09-12T05:09:35.241237+00:00"}