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香味野菜・香辛料を活用した食物の臭いに対する 気分の快・不快の相違
https://hju.repo.nii.ac.jp/records/346
https://hju.repo.nii.ac.jp/records/346fba250f5-be24-46b2-8294-eebea27bf788
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ningenseikatsu8ishinaga.pdf (368.0 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-02-28 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 香味野菜・香辛料を活用した食物の臭いに対する 気分の快・不快の相違 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Differences in Emotional Response Induced by Sniffing Food Odors Added a Potherb or Spice | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | emotional responses | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 気分の快・不快 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | food aversion | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 食物嫌悪 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | food odors | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 食物の臭い | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | a grilled fish | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 焼き魚 | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| 著者 |
石長, 孝二郎
× 石長, 孝二郎
× Ishinaga, Kojiro
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Objective: In this preliminary study, we evaluated differences in the emotional response (pleasantness/ unpleasantness) induced by sniffing food odors added spice or a potherb. This study aimed to inhibit food aversion induced smells by utilizing a potherb or spice. Methods: Food samples included a grilled fish, a grilled fish added curry powder and a grilled fish added ginger; all food samples were also infused with 0.5% ammonia for a total of six food sample types. Odorous substance was measured using the Fragrance and Flavor analyzer system. Subjects subjectively assessed how pleasant or unpleasant they found the smell of each food odor using the Visual Analogue Scale (VAS). Results: The results revealed that the VAS scores of emotional responses due to the sniffing of a grilled fish added curry powder with 0.5% ammonia decreased in pleasantness; as a result, it became unpleasantness. Whereas, though the VAS scores sniffing of a grilled fish added ginger with 0.5% ammonia decreased in pleasantness, that did not become unpleasantness. Conclusion: A relationship may have the optimal threshold of the spice or a potherb and the strength of an unpleasant smell for inhibition of the food aversion induced smells by utilizing spice or a potherb. |
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| 書誌情報 |
広島女学院大学人間生活学部紀要 号 8, p. 1-4, 発行日 2021-03-15 |
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| 出版者 | ||||||||||||
| 出版者 | 広島女学院大学人間生活学部 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 2188-4439 | |||||||||||
| フォーマット | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | application/pdf | |||||||||||
