味嗜好性マッチングシステムの実証実験 八女茶を例にして
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| Published in | 日本感性工学会論文誌 Vol. 20; no. 2; pp. 163 - 169 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Japanese |
| Published |
日本感性工学会
2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1884-5258 |
| DOI | 10.5057/jjske.TJSKE-D-20-00018 |
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| Author | 江藤, 信一 |
|---|---|
| Author_xml | – sequence: 1 fullname: 江藤, 信一 organization: 久留米工業大学 |
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| DOI | 10.5057/jjske.TJSKE-D-20-00018 |
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| References | [1] Liem, D. G., and Mennella, J. A.: Sweet and sour preferences during childhood: role of early experiences, Developmental Psychobiology, 41(4), pp.388-395, 2002. [4] 富田拓郎，上里一郎：食物選択と食物の嗜好，食物摂取の態度・信念・動機，摂食抑制との関連性について：実証的展望，健康心理学研究，11（2），pp.86-103，1998 [2] 都甲潔（編著）：感性バイオセンサ，朝倉書店，pp.4-6，2001 [13] Hayashi, N., Chen, R. G., Ikezaki, H., Yamaguchi, S., Maruyama, D., Yamaguchi, Y., Ujihara, T., Kohata, K.: Techniques for universal evaluation of astringency of green tea infusion by the use of a taste sensor system, Bioscience, Biotechnology, and Biochemistry. 70(3), pp.626-631, 2006. [7] Nakano, K., Kyutoku, Y., Sawa, M., Matumura, S., Dan, I., and Fushiki, T.: Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains, Food Science & Nutrition, 1(5), pp.369-376, 2013. [14] 江藤信一：好みの味の食品の順位化アルゴリズムの構築と味の嗜好性の視覚化の可能性，久留米工業大学研究報告，36，pp.71-78，2013 [12] 氏原ともみ，林宣之，陳栄剛，羽原正秋，池崎秀和：味覚センサ装置を用いたリーフ緑茶の渋味およびうま味強度測定値の試験室間変動，日本食品科学工学会誌，64（2），pp.74-80，2017 [10] Toko, K.: Biomimetic sensor technology, Cambridge University Press, Cambridge, 2000. [6] 大富あき子 ら：現代の女子大学生の食物に対する嗜好と味覚感受性の関係について，日本家政学会誌，54（5），pp.395-400，2003 [5] 相良泰行：食感性モデルによる「おいしさ」の評価法，日本食品化学工学会，56（6），pp.317-325，2009 [3] Ramirez, I.: What do we mean when we say “palatable food”?, Appetite, 14(3), pp.159-161, 1990. [8] Nakamura, R., Nakano, K., Tamura, H., Mizunuma, M., Fushiki, T., and Hirata, D.: Evaluation of the comprehensive palatability of Japanese sake paired with dishes by multiple regression analysis based on subdomains, Bioscience, Biotechnology, and Biochemistry, 81(8), pp.1598-1606, 2017. [16] Etoh, S.: Development of taste preference visualization system specialized for green tea, Impact, 2019(10), pp.21-23, 2019. [11] Etoh, S., Fen, L., Nakashi, N., Hayashi, K., Ishii, A. and Toko, K.: Taste sensor chip for portable taste sensor system, Sensors and Materials, 20(4), pp.151-160, 2008. [9] Nakamura, R., Nakano, K., Tamura, H., Mizunuma, M., Fushiki, T., and Hirata, D.: Evaluating the palatability of fermented foods, Bioscience, Biotechnology, and Biochemistry, 83(8), pp.1417-1421, 2019. [15] 江藤信一：オレンジジュースを用いた好みの味質検出アルゴリズム，久留米工業大学研究報告，39，pp.35-43，2016 |
| References_xml | – reference: [15] 江藤信一：オレンジジュースを用いた好みの味質検出アルゴリズム，久留米工業大学研究報告，39，pp.35-43，2016． – reference: [10] Toko, K.: Biomimetic sensor technology, Cambridge University Press, Cambridge, 2000. – reference: [3] Ramirez, I.: What do we mean when we say “palatable food”?, Appetite, 14(3), pp.159-161, 1990. – reference: [4] 富田拓郎，上里一郎：食物選択と食物の嗜好，食物摂取の態度・信念・動機，摂食抑制との関連性について：実証的展望，健康心理学研究，11（2），pp.86-103，1998． – reference: [5] 相良泰行：食感性モデルによる「おいしさ」の評価法，日本食品化学工学会，56（6），pp.317-325，2009． – reference: [13] Hayashi, N., Chen, R. G., Ikezaki, H., Yamaguchi, S., Maruyama, D., Yamaguchi, Y., Ujihara, T., Kohata, K.: Techniques for universal evaluation of astringency of green tea infusion by the use of a taste sensor system, Bioscience, Biotechnology, and Biochemistry. 70(3), pp.626-631, 2006. – reference: [6] 大富あき子 ら：現代の女子大学生の食物に対する嗜好と味覚感受性の関係について，日本家政学会誌，54（5），pp.395-400，2003． – reference: [1] Liem, D. G., and Mennella, J. A.: Sweet and sour preferences during childhood: role of early experiences, Developmental Psychobiology, 41(4), pp.388-395, 2002. – reference: [7] Nakano, K., Kyutoku, Y., Sawa, M., Matumura, S., Dan, I., and Fushiki, T.: Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains, Food Science & Nutrition, 1(5), pp.369-376, 2013. – reference: [12] 氏原ともみ，林宣之，陳栄剛，羽原正秋，池崎秀和：味覚センサ装置を用いたリーフ緑茶の渋味およびうま味強度測定値の試験室間変動，日本食品科学工学会誌，64（2），pp.74-80，2017． – reference: [9] Nakamura, R., Nakano, K., Tamura, H., Mizunuma, M., Fushiki, T., and Hirata, D.: Evaluating the palatability of fermented foods, Bioscience, Biotechnology, and Biochemistry, 83(8), pp.1417-1421, 2019. – reference: [16] Etoh, S.: Development of taste preference visualization system specialized for green tea, Impact, 2019(10), pp.21-23, 2019. – reference: [8] Nakamura, R., Nakano, K., Tamura, H., Mizunuma, M., Fushiki, T., and Hirata, D.: Evaluation of the comprehensive palatability of Japanese sake paired with dishes by multiple regression analysis based on subdomains, Bioscience, Biotechnology, and Biochemistry, 81(8), pp.1598-1606, 2017. – reference: [11] Etoh, S., Fen, L., Nakashi, N., Hayashi, K., Ishii, A. and Toko, K.: Taste sensor chip for portable taste sensor system, Sensors and Materials, 20(4), pp.151-160, 2008. – reference: [2] 都甲潔（編著）：感性バイオセンサ，朝倉書店，pp.4-6，2001． – reference: [14] 江藤信一：好みの味の食品の順位化アルゴリズムの構築と味の嗜好性の視覚化の可能性，久留米工業大学研究報告，36，pp.71-78，2013． |
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| SubjectTerms | Food selection Taste data Taste preference |
| Subtitle | 八女茶を例にして |
| Title | 味嗜好性マッチングシステムの実証実験 |
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