食物の認知感情評価に関する行動・神経科学的研究

概要

論文の詳細を見る
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.
広島修道大学の論文
2001-09-28

食物の認知感情評価に関する行動・神経科学的研究

スポンサーリンク

概要

著者

関連論文

スポンサーリンク