Quantitative Evaluation of Deliciousness by Pleasant-Unpleasant Emotions on Gustatory Stimulus

IEEJ Transactions on Electronics, Information and Systems

Volumn 124, Issue 9, 2004, Pages 1795-1796

  Nozawa, Akio ^a   Nagamine, Koji ^a   Ide, Hideto ^a   Uchida, Masafumi ^b  

^a AOYAMA GAKUIN UNIVERSITY   (Japan)

^b UNIVERSITY OF ELECTRO COMMUNICATIONS   (Japan)

Author keywords

Emotion; Facial skin thermogram; Gustatory stimulus; Nasal skin temperature; Thermography

Indexed keywords

EID: 84980348818     PISSN: 03854221     EISSN: 13488155     Source Type: Journal    
DOI: 10.1541/ieejeiss.124.1795     Document Type: Article

References (2)

1. N. Kawai: “Sensory Evaluation of Food Palatability”, Bulletin of Japan Dairy Technical Association, Vol. 50, pp. 206- 226(2000) (In Japanese)
2. H. Zenju, K. Nagumo, A. Nozawa, H. Tanaka, and H. Ide: “The Estimation of Unpleasant and Pleasant States by Nasal Thermogram”, Forum on Information Technology, Vol. 3, pp. 459-460 (2002) (In Japanese)