| Presentation | 2022-01-29 The taste of chopsticks Yamato Ishikawa, Yuji Wada, Tatsuki Hiromasa, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | The purpose of this study was to investigate the effect of chopstick material on the taste of food. The purpose was to find out whether the perceptual evaluation of the food and the overall impression of the meal changed when eating the food with chopsticks made of different materials. In the experiment, we evaluated the taste of tofu and white rice when eating them with chopsticks made of five different materials. The results showed that the material of the chopsticks had an effect on the evaluation of foods and meals in terms of the sense of luxury and discomfort when placed in the mouth. It was also suggested that the thickness and weight of the chopsticks affect the food taste. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Taste perception / chopsticks / material / multi-sensory / heavy / thickness |
| Paper # | HCS2021-51 |
| Date of Issue | 2022-01-21 (HCS) |
| Conference Information | |
| Committee | HCS |
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| Conference Date | 2022/1/28(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Online |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | Food and Communication, and other general topics |
| Chair | Tomoo Inoue(Univ. of Tsukuba) |
| Vice Chair | Yugo Hayashi(Ritsumeikan Univ.) / Tomoko Kanda(Osaka Inst. of Tech.) |
| Secretary | Yugo Hayashi(Nihon Univ.) / Tomoko Kanda(National Chung Cheng Univ) |
| Assistant | HUANG HUNGHSUAN(Univ. of Fukuchiyama) / Shigeyoshi Iizuka(Kanagawa Univ.) / Kazuki Takashima(Tohoku Univ.) / Hiroto Saito(Tokyo Denki Univ.) / Ryo Ishii(NTT) |
| Paper Information | |
| Registration To | Technical Committee on Human Communication Science |
|---|---|
| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | The taste of chopsticks |
| Sub Title (in English) | how the taste of food is affected by the material of the chopsticks used to eat it |
| Keyword(1) | Taste perception |
| Keyword(2) | chopsticks |
| Keyword(3) | material |
| Keyword(4) | multi-sensory |
| Keyword(5) | heavy |
| Keyword(6) | thickness |
| 1st Author's Name | Yamato Ishikawa |
| 1st Author's Affiliation | Ritsumeikan University(Ritsumeikan Univ.) |
| 2nd Author's Name | Yuji Wada |
| 2nd Author's Affiliation | Ritsumeikan University(Ritsumeikan Univ.) |
| 3rd Author's Name | Tatsuki Hiromasa |
| 3rd Author's Affiliation | Ritsumeikan University(Ritsumeikan Univ.) |
| Date | 2022-01-29 |
| Paper # | HCS2021-51 |
| Volume (vol) | vol.121 |
| Number (no) | HCS-363 |
| Page | pp.pp.49-54(HCS), |
| #Pages | 6 |
| Date of Issue | 2022-01-21 (HCS) |