Saltiness intensity enhancements by odor of soy sauce synchronized with breathing

• Kakutani Yuya

  Osaka Shoin Women's University

• Narumi Takuji

  The University of Tokyo

• Kobayakawa Tatsu

  National Institute of Advanced Industrial Science and Technology

• Kawai Takayuki

  National Agriculture and Food Research Organization

• Kusakabe Yuko

  National Agriculture and Food Research Organization

• Kunieda Satomi

  Ritsumeikan University

• Wada Yuji

  Ritsumeikan University

Bibliographic Information

Other Title

• 呼吸と連動した醤油の匂い提示による塩味増強効果

Abstract

Many studies have reported that subjective taste intensity is enhanced by odors which are congruent, for example a sweet taste and a vanilla odor. Some reports have suggested that subjective taste is more strongly enhanced by retronasal than by orthonasal odors; others have suggested that taste enhancements by both odor routes are identical. Differences between the two routes include the direction of airflow accompanying breath. Although we have already reported the enhancement of a sweet taste induced by a vanilla odor, the enhancement of a salty taste has not been reported. Here, we examined whether the enhancement of a salty taste is induced by a soy sauce odor synchronized with breathing. The results of this study, in which olfactory stimuli were presented synchronously with breathing in, demonstrate that a retronasal soy sauce odor after drinking enhanced a salty taste, but an orthonasal soy sauce odor before drinking did not.

Journal

• Transactions of the Virtual Reality Society of Japan

  Transactions of the Virtual Reality Society of Japan 24 (1), 77-82, 2019

  THE VIRTUAL REALITY SOCIETY OF JAPAN

Keywords

• orthonasal rout
• retronasal rout
• salty taste
• soy sauce

Details

• CRID: 1390845713073087616
• NII Article ID: 130007628859
• DOI: 10.18974/tvrsj.24.1_77
• ISSN: 24239593
• ISSN: 1344011X
• Text Lang: ja
• Data Source:
  • JaLC
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed