日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
13 巻 , 2-2 号
選択された号の論文の5件中1~5を表示しています
研究報文
  • 千田 明, 市原 茂
    2009 年 13 巻 2-2 号 p. 90-95
    発行日: 2009/10/15
    公開日: 2012/12/28
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      The present study investigated the percepts of bistable apparent motion in the conditions that the stimulus could induce translation-or rotation-motion. We used the Ternus display that can produce the bistable percepts of group motion and element motion. In experiment 1, correspondence matching between central elements across frames in a Ternus display yields the percept of rotation. According to the one-to-one correspondence principle, though the percept of rotation for central elements should not be seen when group motion is perceived, group motion and rotation were perceived simultaneously in the ISI0ms condition. This percept in violation of the one-to-one correspondence was not produced by the stimuli consisting of the same type of motions (experiment 2). These results suggest that the correspondence matching yielding rotation may differ in the maintenance of element identity from the correspondence yielding translation (phenomenal identities accorded to the correspondence in translation), and that the entire stimulus percepts appear as an integrated form of those different levels of perceptual processing.
  • 染谷 有紀, 今井 由美, 妹尾 正巳
    2009 年 13 巻 2-2 号 p. 96-105
    発行日: 2009/10/15
    公開日: 2012/12/28
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      The foundations play the most important role for the make-up, which are applied to the human skin in order to make up the beautiful state by correcting the color and adjusting the visual texture of the skin. The powder foundations are frequently used for the Japanese customers. When they are used to the human skin, the cosmetic puffs are usually used. In the daily use of the foundation, the factors which the user feels comfortable could be the quality of the foundations and also the interrelation of the puffs and the foundations. Moreover, the texture of the puffs is also expected to be the important factor, because it affects to the usability. Therefore it is necessary to clarify the relation between the characteristic of the puffs and the conditions of finish make-up. These results may contribute to develop the new products such as the puff that finish the make-up beautifully with good texture and high usability.
      Then, we tried to clarify the relation between the physical properties and the sensory characters of the puff. As a result, a clear correlation between beauty finish and the cell configuration was found by principal component analysis and correlation analysis. On the other hand, hardness of the puffs may be influential to the usability. With this viewpoint, the qualities of the puffs that finish up comfortably and beautifully will be improved.
  • -触覚により容器の中身を表現するパッケージデザイン-
    豊田 未央, 末武 照彦, 渡辺 均, 妹尾 正巳, 神宮 英夫
    2009 年 13 巻 2-2 号 p. 106-114
    発行日: 2009/10/15
    公開日: 2012/12/28
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      In this research, we think about the process of ‘See’ and ‘Have’. And, our aim is to propose a design development for the cosmetic container's material, from the view of Sense of touch. Two kinds of experiments were done with a container where the sense of touch was different, the finger pressure measurement experiment and the sensory evaluation experiment. As a result, it has been understood that there is a necessity for paying attention to the pressure of the thumb and the middle finger. Moreover, the suitable material that clarified to the cosmetic container was a satin, lotion container was a tuyakagami, and milky lotion container was a kimou.
技術報告
  • 西念 幸江, 小澤 啓子, 峯木 真知子, 野口 玉雄
    2009 年 13 巻 2-2 号 p. 115-124
    発行日: 2009/10/15
    公開日: 2012/12/28
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      The value of non-toxic liver of pufferfish as a food ingredient was evaluated to identify its practical uses. Dishes containing pufferfish liver were prepared using different cooking methods, and the taste was evaluated in sensory tests and their microstructure was observed.
    1) The weight ratio of the pufferfish liver in cooked dishes after cooking was about 60% for miso soup and steamed dishes, about 68% for saikyoyaki and teriyaki, and about 77% for tempura.
    2) In analytic sensory tests, no significant differences were seen between dishes in all test items. The mean value of “smell” scores was slightly low, at 2.5 points, while “greasiness” scores ranged from 2.5 to 4.0 points. For both items, steamed dishes had low scores.
    3) In preference sensory tests, the score for “favorite as a dish” was high for all dishes, particularly for “steamed dishes”. For “favorite taste”, sashimi, miso soup, steamed dishes, and tempura had high scores of ≥4.0 points on a 5-point scale. There were no significant differences in scores among the cooking methods.
    4) The scanning microscopic observation in each dish revealed the differences in fat distribution among the cooking methods.
    5) The results of sensory tests showed that all recipes used in the present study are suitable. Identifying uses of non-toxic pufferfish liver in Western dishes is an area for future research.
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