Our past studies revealed that the effect of mere exposure that the novel stimulus object could make a favorable impression by the mere repeated exposure was seen in the dress photographs as stimulus objects. But it could be also thought that the effect is seen for the model's face itself in the dress photographs by the mere repeated exposure. Therefore, the purpose of this study is to verify that the effect is seen also for the dress itself. For the purpose of the verification, the experiment was made under two conditions of 1) stimulus photograph of the dress and 2) that of both the dress and the face. The result of the experiment was that no difference was seen in the sex of the subject, and no significance was seen in the condition of the photographs, either. Since, however, a favorable impression was increased at the 20 (twenty) times exposure, the effect of the mere exposure was surely seen also for the dress itself.

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  New varieties of tomatoes have been developed in Japan. High-sugar-content tomatoes present a target for improving the palatability of tomatoes. We evaluated the sensory attributes in relation to preference and acceptance of four kinds of tomatoes, two high-sugar-content tomatoes and two types of regular tomatoes. High-sugar-content tomatoes are visually attractive, have a strong flavor and are palatable in small quantities. However, if they are eaten in large quantities in daily meals they lose their appeal. When they are eaten in a salad, the palatability score is high but not always superior to that of regular tomatoes.

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  In the information society of the 21st century, it is important that human beings comfortably coexist with information systems through visual human interface. To realize better human interface in next generation information systems, this paper proposes as a basic theory for human interface and communication a new type of size called Subjective Size which measures the apparent size of an object in relation to different viewing distances. In this paper, human interface means the bridge between the real world and imagery information space, which is the structure of information in human brains induced from the real world through human senses. We applied a psychophysical approach in estimating the relationship between subjective size (i.e., apparent size) and viewing distance by measuring the apparent size of an object in relation to viewing distances. For this, we measured the apparent size of an object from various viewing distances using discs and spheres as stimuli, and proposed a model that relates viewing distance to apparent size. Finally, we tested the validity of the model (i.e., Subjective Size Function) by an experiment that compared perspective images of real space through the subjective size function with actual images of real space.

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  We investigated the effect of music on emotions that were induced by two essential oils (peppermint and lavender). Participants (n=16) sniffed the stimuli of peppermint and lavender, and evaluated the emotional values while two pieces of music, one delightful and one gloomy, were presented. We found that the emotional values for the fragrances of these olfactory stimuli were influenced by the emotions induced by the music: delightful music enhanced the delightful mood induced by one of the essential oils (lavender), and gloomy music reduced the delightful mood induced by both oils.

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  The substitution of potassium chloride (KCl) and calcium chloride (CaCl₂) for sodium chloride (NaCl)on the mechanical properties and salt intensities of 0.8% and 1.2% agar gels and 1.2% and 1.6% gellan gum gels containing 1.0% NaCl were examined using a physical measuring apparatus and a sensory evaluation. There was no correlation between salt concentration and rupture stress, rupture strain or rupture energy of agar gel. The rupture stresses of 1.2% and 1.6% gellan gum gels containing 0.5% NaCl and 0.5% CaCl₂ were significantly smaller than that of gellan gum gel containing 1.0% NaCl (p＜0.001). The syneresis of gellan gum gel with NaCl and CaCl₂ increased with increasing substitution ratio of CaCl₂ for NaCl (p＜0.001). The salt intensities of agar gel or gellan gum gel with 0.5% NaCl and 0.5% CaCl₂ were found to be smaller than those of gels with 1.0% NaCl (p＜0.001). The decreases of salt intensities of agar gels and gellan gum gels may be due to the bitter taste of KCl or CaCl₂ rather than the chemical and physical restraints of cations.

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  In order to elucidate the deodorizing efficacy of a titanium oxide-type deodorant, perceived changes in refrigerator odors were assessed by subjects using 13 contrasting pairs of adjectives on an 11-point scale (from −5 to +5). This assessment by inquiry was conducted three times: once immediately before placing the deodorant in the refrigerator, again after keeping it in the refrigerator for one week, and lastly at one week after removing it from the refrigerator. The obtained sensory evaluation spectrum corresponding to the changes of scores between the first inquiry and the second inquiry (second minus first) showed an upward tendency with a positive value in terms of the 13 descriptors. This implies that the odors were lessened by the use of the deodorant. The respective spectrum (third minus first) at the removal was just the reverse. This implies that the odors were intensified by removing the deodorant. Here, the sensory evaluation spectrum was represented by a bar graph, in which the mean of the foregoing impression difference was plotted against the descriptors. When the statistical significance of each of the 13 descriptors was assessed by Student's t-test, 11 or more of the descriptors were regarded as significant among 13 descriptors at a probability value of p＜0.05.

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  This study was performed to examine whether water caltrops are appropriate for preparing the An paste. Mashed water caltrops were prepared and submitted to the sensory analysis to compare with the mashed potatoes and azuki beans. All the mashed samples were respectively stirred and submitted to the sensory analysis again. The panelists of the sensory analysis were asked to write down an appropriate dish for the mashed and stirred-mashed water caltrops.   The results were as follows: (1) The sedimentation time of the stirred-mashed water caltrops was the longest of all the samples. (2) The strength of smoothness was the strongest in the mashed azuki beans, followed by the mashed water caltrops, the mashed potatoes. The strength of flavor in mashed water caltrops was weaker than that of the mashed azuki beans. (3) The stirred-mashed water caltrops were judged to have the lowest smoothness, the highest roughness. The viscosity of the stirred-mashed water caltrops was lower than that of potatoes. Among the all stirred-mashed samples were not showed significantly strength of flavor. (4) The panelists judged that mashed and stirred-mashed water caltrops are appropriate for the An paste or Shiruko.

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  A questionnaire survey of food preference on daily meals was conducted for 80 second-year students who belong to Life Science Department of Women's Junior College in Tokyo. For the intake of foods, oil and fat were the highest used and soybeans or soybean products were the lowest. 15% students earned a bad score who were judged to be completely “out of health” and 36% were needed to be further refined by scoring the above results. While only 3% were “good health” and 46% were neither good nor bad. The various kind of beverage was used from once to ten times a day by 87% students and the tea was the most. 50% of students live on rice; bakery products were used by 33% and 17% students used noodles. “Gaisyoku (eat-out food)” was used once a day by 27% students and two or three times a week by about 70%. “Nakasyoku (takeout foods such as rice balls, packed lunches, bakery products and instant foods, say a Chinese noodle soup served in a disposable paper or plastic bowl)” was used once or twice by over 60% students every day. The result of this survey showed some important contents about eating daily meals of girl students, and that gave valuable advice to our teaching of health and foods in Women's Junior College.

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  The aim of this study is to clarify the factors affecting the preference of tomatoes and the structure of consumer preference related to them. A questionnaire survey was done using 602 university students (89M/513F). Sixty-three statements, such as “I like tomatoes very much” were established and rated on 7-point agree-disagree scales. The characteristics of tomatoes wanted by consumers were as follows: red and ripen but hard in texture ; rich in taste but simple, strong in umami and be full of body ; strong in sweetness but not always the sweeter the better. They wanted to make tomatoes existing at present tastier rather than to increase the kinds of tomatoes. Factor analysis with promax rotation (oblique rotation) applied to selected 20 items of statements revealed the simple structure of five factors. F1 was related to the characteristics control overall liking ; F2 was related to high-sugar-oriented. F3 was related to prefer unripe to overripe. F4 was related to weakness of smell of grass and sourness as well as the liking of tomato as sweet as the fruit. F5 was related to like for thickness, umami and body. The correlation of F2 to F1 and that of F4 to F1 were independent. Whereas F5 was correlated to F1 by 0.55, F3 was correlated to F1 by 0.27 in correlation coefficient.

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  The quality preservation period for food is set up from a bacteriological viewpoint. However, a time-series change of eating quality that specifies the overall impression when consumer has been eating is not included. In this research, we carry out sensory evaluation on both the immediately manufacturing and the final day of quality preservation period. The samples are 3 Hamburg steaks with different sauces. The patty consists of same materials. The degree of a time-series change on sensory evaluation is grasped by calculating the distance between two principle component scores of the first and final days. The result shows the large distance. A setup of the quality preservation period from a viewpoint of eating quality can enhance further customer satisfaction.

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  The subjective umami intensity of Umamate-100, which is “compound natural seasoning”, was compared with that of monosodium glutamate. The subjective umami intensity of Umamate-100 solution containing soy sauce was also compared with that of monosodium glutamate. The effect of Umamate-100 on saltiness of 0.6w/v% NaCl solution was examined.
  The results were as follows;
(1) The threshold values of Umamate-100 and monosodium glutamate were 0.0518 w/v% and 0.0325w/v%, respectively.
(2) The subjective umami intensity of 0.0578w/v% of Umamate-100 solution containing 0.5w/v% NaCl was equivalent to that of 0.0452w/v% of monosodium glutamate containing 0.5w/v% NaCl.
(3) The subjective umami intensity of 0.0482w/v% of Umamte-100 solution containing 0.5w/v% NaCl and 1.0w/v% soy sauce was equivalent to that of 0.0452w/v% of monosodium glutamate containing 0.5w/v% NaCl and 1.0w/v% soy sauce.
(4) Saltiness of 0.6w/v% NaCl solution was weaker than that of 0.6w/v% NaCl solution containing 0.0622w/v% Umamate-100. This result suggested that Umamate-100 is effective in reducing the amount of salt in cooking.

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  In order to carry out sensory evaluation, we need to examine sensory terms, sensory assessors, samples, experimental design, methods of statistics data processing, etc. With these fundamental problems, data management of the sensory analysis is also important for an efficient experiment.
  The statistical function and the statistical add-in of Microsoft^Ⓡ Excel are widely used as a usual tool for analyze the data of sensory evaluation. In this paper, some worksheets using other built-in Excel functions are shown, and the efficient presentation of sensory analysis result is introduced.

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