| Item type |
紀要論文(ELS) / Departmental Bulletin Paper(1) |
| 公開日 |
2001-09-28 |
| タイトル |
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タイトル |
食物の認知感情評価に関する行動・神経科学的研究 |
| タイトル |
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タイトル |
The Behavioral and Cognitive Science of the Mechanism concerning Perception and Evaluation for the Foods |
|
言語 |
en |
| 言語 |
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言語 |
jpn |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ページ属性 |
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内容記述タイプ |
Other |
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内容記述 |
P(論文) |
| 記事種別(日) |
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論文 |
| 記事種別(英) |
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en |
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Article |
| 論文名よみ |
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その他のタイトル |
ショクモツ ノ ニンチ カンジョウ ヒョウカ ニ カンスル コウドウ シンケイ カガクテキ ケンキュウ |
| 著者名(日) |
坂井 , 信之
小早川 , 達
斉藤 , 幸子
今田 , 純雄
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| 著者名よみ |
サカイ , ノブユキ
コバヤカワ , タツ
サイトウ , サチコ
イマダ, スミオ
|
| 著者名(英) |
Sakai , Nobuyuki
Kobayakawa , Tatsu
Saito , Sachiko
Imada , Sumio
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| 著者所属(日) |
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科学技術振興事業団 |
| 著者所属(日) |
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産業技術総合研究所(旧生命工学工業技術研究所) |
| 著者所属(日) |
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産業技術総合研究所(旧生命工学工業技術研究所) |
| 著者所属(日) |
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広島修道大学 |
| 著者所属(英) |
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en |
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Domestic Research Fellow of the Japan Science and Technology Corporation |
| 著者所属(英) |
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en |
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Human Perception and Cognition Group, Neuroscience Research Institute, AIST |
| 著者所属(英) |
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en |
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Human Perception and Cognition Group, Neuroscience Research Institute, AIST |
| 著者所属(英) |
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en |
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Hiroshima Shudo University |
| 出版者 |
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出版者 |
広島修道大学人文学会 |
| 抄録(英) |
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内容記述タイプ |
Other |
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内容記述 |
In this study, two experiments were executed to reveal the brain mechanisms underlying the perception and evaluation for odor and taste of the foods. According to the psychophysical studies about perception of odor and taste of the foods, humans evaluate the foods based on sensory images of foods that have been developed through their daily lives. The first experiment presents an example of the effect of the sensory image on the perception of the sweetness in humans. In this experiment, the participants reported enhancement of sweetness ratings for aspartame when the taste stimuli were presented with a vanilla odor. Because there was little possibility that the vanilla odor stimulated the taste receptors, we could show that the "odor-induced taste enhancement" is elicited by the odor perception. Thus, it is suggested that the sensory image for the vanilla odor affects the perception of the sweetness. The second experiment aimed to reveal the developing mechanisms of this kind of sensory image in rats. First, the rats were presented the pairings of the odor and the 0.3 M NaCl solution. Then, the rats were received the furocemide to develop the sodium deficiency. The rats under sodium appetite ingested the water flavored with the odor that had been paired with NaCl. On the other hand, the rats under natural sodium balance avoided ingesting the water flavored with the odor that had been paired with NaCl. Thus, we concluded that the rats could develop the sensory image for the foods based on the association between the taste and the odor. The similar mechanism may occur also in humans. |
| 収録物識別子 |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN00212913 |
| 書誌情報 |
広島修大論集. 人文編
巻 42,
号 1,
p. 97-114,
発行日 2001-09-28
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KJ00004138726 (877.9 kB)
