鼻部への冷温覚提示による食味認知変化手法(<特集>ハプティックコンテンツ)

抄録

This paper proposes a method for affecting flavor perception, without changing the food itself, by applying thermal sensations to the nasal skin to simulate skin temperature changes associated with flavor perception. Recent physiological research has demonstrated that flavor perception affects skin temperature changes. Based on the knowledge and the James-Lange theory, we hypothesized that flavor perception can be modified by affecting the skin temperature. To test this theory, we developed a system which presents thermal sensations to the skin around the nose for simulating the skin's temperature response during drinking. Our user study suggested that flavor richness and aftertaste strength were significantly improved by heating up the skin in the nasal region.