Abstract
The purpose of this research is to demonstrate the influence of odor to physiological reaction when a subject’s experience is taken into consideration as a factor. Ten normal Japanese adult male (22.1 ± 1.1 years, mean ± SD) were enrolled. A mixture of spices including coriander, fenugreek, and cumin by the same ratio was used as the standard sample. Commercially available curry powder was used as the excellent sample. Three salivary biomarkers such as amylase, orexin, and β-endorphin were measured during baseline, inhalation and post-inhalation periods. Our results indicated that (i) change of the salivary orexin levels by inhalarion of spice was agreed with the result of subjective evaluation, (ii) the excellent sample showed more remarkable changes in physiology reaction than that of the standard sample. It was thought that a functional spice which it not only backs up delicacy, but have an effect which pulls out sensitivity may be designed.
