Skip to main content
SpringerLink
Log in

Approach to Tastiness Evaluation: Electrophysiological Evaluation of Effect of Mood State on Perception of Taste

  • Conference paper
Olfaction and Taste XI

Abstract

Many qualitative and quantitative studies have been performed to determine emotional states in humans. Psychophysiological methods such as component analysis of electroencephalograms (EEGs), heart rate, blood pressure, galvanic skin reflex (GSR), and pupillary light reflex, have been used. However, few studies have addressed the psychophysiological evaluation of smell and taste, in particular, we know of no reports of the evaluation of tastiness. We carried out a study of the role played by odor compounds in mood states in humans in 1989 [1], evaluating the mood state quantitatively with a medical electronic instrument. In this study, we developed two basic methods of approach to the evaluation of tastiness. This first approach was to evaluate emotional changes produced by a refreshing drink, and the second was to evaluate the feeling in the mouth, depending on the temperature differences of drinks Pupillary light reflex and EEGs served as a physiological index, and the profile of mood state.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

Similar content being viewed by others

References

  1. Nakagawa M, Nagai H, Nakamura M, Fujü W, Inui T (1992) Influence of odors on human mental stress and fatigue. In: Doty RL, Schwarze DM (eds) Chemical signals in vertebrates, VI. Plenum, New York, pp 518–585

    Google Scholar 

  2. McNair DM, Lorr M (1964) An analysis of mood in neurotics. J Abnorm Soc Psychol 69: 620

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute for Fundamental Research, Suntory Ltd., Shimamoto-cho, Mishima, Osaka, 618, Japan

    Miyuki Nakamura

Authors
  1. Masashi Nakagawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hajime Nagai
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Takako Inui
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Miyuki Nakamura
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Hokkaido University, N-13 W-6, Kita-ku, Sapporo, 060, Japan

    Kenzo Kurihara D.S. (Professor) (Professor)

  2. Animal Behavior and Intelligence, Division of Biological Sciences, Graduate School of Science, Hokkaido University, N-10 W-8, Kita-ku, Sapporo, 060, Japan

    Noriyo Suzuki D.S. (Associate Professor) (Associate Professor)

  3. Department of Physiology, Kumamoto University School of Medicine, 2-2-1 Honjo, Kumamoto, 860, Japan

    Hisashi Ogawa M.D., D.M.S. (Professor) (Professor)

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Japan

About this paper

Cite this paper

Nakagawa, M., Nagai, H., Inui, T., Nakamura, M. (1994). Approach to Tastiness Evaluation: Electrophysiological Evaluation of Effect of Mood State on Perception of Taste. In: Kurihara, K., Suzuki, N., Ogawa, H. (eds) Olfaction and Taste XI. Springer, Tokyo. https://doi.org/10.1007/978-4-431-68355-1_119

Download citation

  • DOI: https://doi.org/10.1007/978-4-431-68355-1_119

  • Publisher Name: Springer, Tokyo

  • Print ISBN: 978-4-431-68357-5

  • Online ISBN: 978-4-431-68355-1

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation