| Presentation | 2013-07-13 Effects of multisensory integration about material of tableware on taste evaluation Kanji TANAKA, Na CHEN, Nobuyuki SAKAI, Katsumi WATANABE, |
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| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | In the present study, we investigated effects of multisensory integration about material of tableware on taste evaluation. We prepared three types of water and ham as stimuli and four types of tableware (i.e., paper, wood, glass, and stainless). Participants were required to taste each stimulus and answer 12 questions regarding its taste. Results showed that water in a wood cup was tasted better than that in a paper cup and water in a stainless cup was felt cooler than that in a glass cup. Taken together, here we showed that material of tableware could affect taste evaluation. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Taste / Sensory integration / Tableware |
| Paper # | HIP2013-33 |
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| Conference Information | |
| Committee | HIP |
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| Conference Date | 2013/7/6(1days) |
| Place (in Japanese) | (See Japanese page) |
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| Registration To | Human Information Processing (HIP) |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Effects of multisensory integration about material of tableware on taste evaluation |
| Sub Title (in English) | |
| Keyword(1) | Taste |
| Keyword(2) | Sensory integration |
| Keyword(3) | Tableware |
| 1st Author's Name | Kanji TANAKA |
| 1st Author's Affiliation | RCAST, The University of Tokyo:Japan Society for the Promotion of Science() |
| 2nd Author's Name | Na CHEN |
| 2nd Author's Affiliation | RCAST, The University of Tokyo |
| 3rd Author's Name | Nobuyuki SAKAI |
| 3rd Author's Affiliation | Tohoku University |
| 4th Author's Name | Katsumi WATANABE |
| 4th Author's Affiliation | RCAST, The University of Tokyo |
| Date | 2013-07-13 |
| Paper # | HIP2013-33 |
| Volume (vol) | vol.113 |
| Number (no) | 128 |
| Page | pp.pp.- |
| #Pages | 4 |
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