JP2017006211A - Method for evaluating affection which is applied to functional feature by information following to food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for evaluating an affection which is applied to a functional feature of a food and drink by information following to the food and drink.SOLUTION: The method for evaluating an affection which is applied to a functional feature by information following to a food and drink comprises an evaluation step for, based on difference between a first brain blood flow change amount before and after, a subject ingests the food and drink without presenting the information, and a second brain blood flow change amount before and after, the subject ingests the food and drink after the information has been presented, evaluating an affection of the information which is applied to the functional feature which the subject feels.SELECTED DRAWING: None

Description

  The present invention relates to a method for evaluating the influence of information accompanying food and drink on sensory characteristics.

  It is known that a person's preference and perception with respect to food and drink depend on information such as a brand, package, and price information of the food and drink (Non-Patent Document 1).

  Near-Infrared Spectroscopy (NIRS) has been developed as a method for measuring physiological responses occurring in vivo, particularly cerebral blood flow. This is a method of measuring the oxygen state of a living tissue safely using near infrared light without damaging the human body. When the brain is active, the blood flow at the active site increases and the oxygen state of the tissue changes. By continuously measuring changes in the oxygen state of brain tissue using near-infrared spectroscopy, the active site on the surface of the cerebrum can be determined. For example, Patent Documents 1 and 2 disclose a method for evaluating the palatability of food and drink using response intensity of changes in cerebral blood flow.

JP 2011-117839 A JP 2010-51610 A

Yasuyuki Sagara, Evaluation Method of “Taste” by Food Sensitivity Model, Journal of Japanese Society for Food Science and Technology, Vol.56, No.6, pp.317-325, June 2009

  In food and beverage evaluation methods using the response intensity of changes in cerebral blood flow, the evaluation of the palatability felt by humans has been attempted, but the effect of information attached to the food and drink on human palatability or perception is quantified. There is no established evaluation method.

  An object of this invention is to provide the method of evaluating the influence which the information accompanying food / beverage products has on the sensory characteristic of food / beverage products.

  Even if the present inventors ingest the same food or drink, depending on whether or not the information accompanying the food or drink is recognized, there is a difference in the amount of change in cerebral blood flow before and after ingesting the food or drink. It has been found that this can occur. It has been found that the amount of change in cerebral blood flow before and after ingestion of foods and drinks shows different values depending on the sensory characteristics that a person feels due to ingestion. Therefore, the present inventors have found that the influence of the information on the sensory characteristics can be evaluated by comparing the amount of change in cerebral blood flow before and after intake before and after the information associated with the food and drink is presented.

  The present invention is a method for evaluating the effect of information associated with food and drink on sensory characteristics, the first cerebral blood flow change amount before and after the subject ingests the food and drink without presenting the information, An evaluation step of evaluating the influence of the information on the sensory characteristics felt by the subject based on the difference from the second cerebral blood flow change amount before and after the subject takes the food or drink after the information is presented. Provide a method.

  The method may further include a first measurement step of measuring a first cerebral blood flow change amount before and after the subject ingests the food or drink without presenting the information.

  The method may further include a second measurement step in which the subject measures a second cerebral blood flow change amount before and after taking the food or drink after the information is presented.

  In the evaluation step, the type of the sensory characteristic that the information affects may be specified based on the brain region where the difference appears.

  The method may further include a specifying step of specifying a brain region in which the amount of change in cerebral blood flow before and after the subject ingests food and drink and the degree of sensory characteristics felt by the subject are correlated.

  In the above method, the information is preferably a brand.

  In the above method, it is preferable that the amount of change in cerebral blood flow is measured by near infrared spectroscopy.

  By the method of this invention, the influence which the information accompanying food / beverage products has on the sensory characteristic of food / beverage products can be evaluated.

It is a schematic diagram which shows an example of the channel arrangement | positioning used for the evaluation method which concerns on this embodiment. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow changes in each analysis period, and an arousal feeling. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow changes in each analysis period, and an arousal feeling. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow changes in each analysis period, and the intensity of taste. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow changes in each analysis period, and the intensity of taste. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow change in each analysis period, and the throat. It is a figure showing the channel which shows the correlation with the amount of cerebral blood flow change in each analysis period, and the throat. It is a figure showing the channel which shows the correlation with the cerebral blood-flow variation | change_quantity and palatability in each analysis period. It is a figure showing the channel which shows the correlation with the cerebral blood-flow variation | change_quantity and palatability in each analysis period. It is a figure showing the channel with a difference between the 1st cerebral blood flow change amount and the 2nd cerebral blood flow change amount. It is a figure showing the channel with a difference between the 1st cerebral blood flow change amount and the 2nd cerebral blood flow change amount. It is a figure showing the channel with a difference between the 1st cerebral blood flow change amount and the 2nd cerebral blood flow change amount.

  The present invention will be described in more detail below, but the present invention is not limited to the following embodiments.

  The present invention is a method for evaluating the influence of information associated with foods and drinks on sensory characteristics (hereinafter, also simply referred to as “evaluation method”). The subject feels based on the difference between the first cerebral blood flow change amount before and after ingesting the food and drink and the second cerebral blood flow change amount before and after the subject ingests the food and drink after the presentation of the information. And an evaluation step for evaluating the influence of the information on sensory characteristics.

  In the evaluation method according to the present embodiment, as the information accompanying the food and drink, for example, product name, brand, company name, price, place of origin, appearance of the product or product package, promotional material, product concept, evaluation information of others , Scarcity, etc., but are not limited to these.

  As a means for presenting information to the subject, any method may be used as long as the subject can recognize the information, for example, by showing or listening to the information.

  In this specification, sensory characteristics include perception and palatability. Perception is derived from the nature of food and drink, and occurs in the subject when taking the food and drink, and includes olfactory / taste stimulation, texture stimulation, etc. felt by the subject. Specific examples of perception include arousal, throat, and taste.

  According to the evaluation method, it is possible to determine whether or not the information accompanying the food or drink has an influence on the sensory characteristics. Moreover, when comparing between several food / beverage products, the magnitude | size of the said influence can be determined relatively.

  The amount of change in cerebral blood flow before and after ingesting a food or drink can be obtained by measuring the change in cerebral blood flow over time before and after the subject ingests the food or drink. Therefore, the evaluation method may further include a first measurement step of measuring a first cerebral blood flow change amount before and after the subject ingests the food or drink without presenting information accompanying the food or drink. The subject may further include a second measurement step of measuring a second cerebral blood flow change amount before and after taking the food or drink after the information is presented.

  When the evaluation method of this embodiment includes a first measurement process and a second measurement process, the first measurement process may be performed before the second measurement process, and the second measurement process is performed before the first measurement process. It may be done. When the second measurement step is performed prior to the first measurement step, the food and drink sample provided in the first measurement step is already replaced with the food and beverage sample provided to the subject in each measurement step. Ensure that the relationship with the presented information is not communicated to the subject. Moreover, it is preferable that a 1st measurement process is performed before a 2nd measurement process. By performing in this order, the accuracy of evaluation can be further increased.

  In this specification, the amount of change in cerebral blood flow is measured by measuring the amount of oxyhemoglobin in blood near the surface of the cerebrum. The change in the amount of oxyhemoglobin in blood can be measured by, for example, near infrared spectroscopy, functional nuclear magnetic resonance imaging (fMRI), positron tomography (PET), or the like. The change in the amount of oxyhemoglobin in the blood is preferably measured by near infrared spectroscopy. As the near infrared spectroscopy, functional near infrared spectroscopy (fNIRS) may be used.

  The index used in the evaluation method according to the present embodiment is the amount of change in cerebral blood flow before and after ingesting a food or drink. Specifically, the cerebral blood flow immediately before ingesting the food or drink (0 seconds at the start of ingestion). Is the amount of change in cerebral blood flow after ingestion, where 0 is zero. Hereinafter, the amount of change in cerebral blood flow before and after ingesting food and drink may be simply referred to as the amount of change in cerebral blood flow. Note that the amount of change is a concept that takes into account positive and negative. For example, when the cerebral blood flow after ingestion of a food or drink is reduced by 0.01 mM · cm relative to that before ingestion, the change in cerebral blood flow is “−0”. .01 mM · cm ”. For example, when the first cerebral blood flow change amount is −0.01 mM · cm and the second cerebral blood flow change amount is −0.02 mM · cm, the second cerebral blood flow change amount is the first cerebral blood flow change amount. The difference with respect to the flow change amount is −0.01 mM · cm. When the difference is a negative value, it means that the second cerebral blood flow change amount is lower than the first cerebral blood flow change amount. Conversely, if the difference is a positive value, it means high.

  Below, the case where a test subject measures the amount of cerebral blood flow changes before and after ingesting food-drinks by near infrared spectroscopy is demonstrated.

  In order to measure the amount of change in cerebral blood flow using the near-infrared spectroscopic analysis apparatus, a light transmitting probe and a light receiving probe are attached to the head surface of the subject. The light-transmitting probe irradiates near-infrared light into the subject's brain, and the near-infrared light irradiated into the subject's brain is reflected by the cerebral cortex or the like and returned to the head surface and detected by the light-receiving probe. Since oxyhemoglobin and deoxyhemoglobin contained in the cerebral blood flow have different absorption spectra for light in the near-infrared wavelength region, the near-infrared light emitted from the light-transmitting probe is reflected in the oxyhemoglobin contained in the cerebral blood flow. Alternatively, the amount of light absorbed by deoxyhemoglobin and detected by the light receiving probe decreases reflecting the amount of oxyhemoglobin and deoxyhemoglobin. Therefore, it is possible to estimate the cerebral blood flow volume at the site where the near-infrared light has passed and the amounts of oxyhemoglobin and deoxyhemoglobin contained therein from the change in the amount of light during irradiation and detection. By measuring the change in the amount of light over time, the cerebral blood flow at the light-irradiated site and the temporal changes in oxyhemoglobin and deoxyhemoglobin contained therein can be recorded as brain activity time-series data. As the near-infrared spectroscopic analysis apparatus, for example, an fNIRS measurement apparatus “LABNIRS” manufactured by Shimadzu Corporation can be used.

  In this specification, each part where the amount of change in cerebral blood flow is actually measured by a combination of a light-transmitting probe and a light-receiving probe is called a channel, and between the light-transmitting probe and the light-receiving probe placed on the subject's head Becomes the channel position. Although the cerebral blood flow can be measured by providing each channel at an arbitrary position on the subject's head, it is desirable to provide the channel at a certain position on the head for the reproducibility of the measurement.

  Each channel can be arranged according to international 10-20 law standards. The channel arrangement shown in FIG. 1 is an example of the channel arrangement for frontal measurement used in the fNIRS measurement device “LABNIRS” manufactured by Shimadzu Corporation. The channel arrangement shown in FIG. 1 is arranged so that the center of the channel 47 and the channel 48 is Fpz of the subject's head, and the channels 37 and 16 are located on the median line from Fpz to Cz. Yes. In the channel arrangement shown in FIG. 1, the probes installed between the channels are arranged in a horizontal row at intervals of 3 cm, and the adjacent rows in the vertical direction are arranged at intervals of 3 cm. The probes adjacent to each other in the horizontal and vertical directions are alternately arranged with light transmitting probes and light receiving probes. Therefore, the columns of adjacent channels in the vertical direction are arranged so that each channel is laterally shifted by 1.5 cm. . The number of each channel can be arbitrarily set by the measurer, and may be different from the channel arrangement number shown in FIG. The channel number is preferably set to the number shown in FIG. It is preferable that the probe is mounted based on the international 10-20 law standard so that it can be attached to a fixed position on the heads of all subjects.

  As used herein, each cerebral area name is a Corbinian Broadman classification commonly used as an anatomical classification of the cerebral neocortex (commonly called “Broadman's brain map”). by. In the Broadman's brain map, portions having a uniform tissue structure are classified as a group of regions, and numbers 1 to 52 are assigned. In this specification, the name of a brain area is used to indicate an anatomical position in the brain, and is not necessarily associated with a brain function that is considered to be exhibited in each area. Further, the criteria for dividing the brain region are not limited to the above-mentioned classification, and other classification methods may be used.

  The part of the brain where the cerebral blood flow is measured can be specified by the position of each channel arranged on the head of the subject. When using channels arranged as shown in FIG. 1 using the fNIRS measuring device “LABNIRS” manufactured by Shimadzu Corporation, the relationship between the region measured by each channel and each area of the brain is as shown in Table 1. is there. The territory number is based on Broadman's brain map. In addition, the frontal cortex dorsolateral part has two corresponding area numbers BA9 and BA46. In this specification, when simply describing the prefrontal dorsolateral region, it includes two regions represented by BA9 and BA46, and represents the prefrontal dorsolateral region (BA9) and the prefrontal dorsolateral region (BA46). Sometimes it means the field represented by each field number.

  A food / beverage product to be evaluated is provided to a subject who is equipped with a probe for near-infrared spectroscopy and is capable of measuring cerebral blood flow. As a method for the subject to take food and drink, any method used in the sensory test can be applied. In near-infrared spectroscopy, it is desirable that the subject does not move his / her head as much as possible while ingesting food or drink. When comparatively evaluating a plurality of foods and drinks, it is desirable that the intake and intake time of each food and drink are comparable.

  The analysis period for measuring the amount of change in cerebral blood flow can be, for example, any time between 0 and 60 seconds after the start of ingestion of the food and drink. A value may be used. For example, the analysis period may be between 8 and 18 seconds after the start of intake of food and drink, or between 18 and 33 seconds.

  In each evaluation method, correction processing for subtracting the variation due to the difference in the size of the head of the subject may be performed on the cerebral blood flow data measured by the near-infrared spectroscopy. In addition, in each evaluation method according to the present embodiment, the evaluation target and the cerebral blood flow change amount sufficiently correspond to each other, and thus it is possible to perform sufficiently reliable evaluation without performing the above correction. .

  The evaluation method according to the present embodiment can be used for any food or drink. The food or drink may be a processed product or a fresh product. The food or drink is preferably a beverage. Beverages include water, tea, coffee, cocoa, juice, soft drinks, alcoholic beverages and the like. The perceptual evaluation method according to this embodiment is particularly suitable for beer-taste beverages.

  In this specification, a beer-taste beverage means a beverage having a beer-like flavor and includes beer defined by the Sake Tax Act (Act No. 6 of February 28, 1948). The beer-taste beverage includes non-alcohol beer-taste beverages having an alcohol content of less than 1 v / v% and beer-taste alcohol beverages having an alcohol content of 1 v / v% or more. Non-alcohol beer-taste beverages also include those with an alcohol content of 0.00 v / v% that do not contain any alcohol. Examples of the beer-taste alcoholic beverage include beer, happoshu, other brewed liquors, and sparkling alcoholic beverages obtained by adding spirits to happoshu (liqueurs defined by the Japanese liquor tax law). In the present specification, alcohol refers to ethanol unless otherwise specified.

  In the evaluation process of the above evaluation method, the type of sensory characteristic that the information presented affects is specified based on the part of the brain where the difference between the first cerebral blood flow change amount and the second cerebral blood flow change amount appears. May be. Thereby, it is possible to predict what kind of sensory characteristic certain information accompanying the food and drink will affect, and how much the information affects.

  For example, when the information is a brand of food and drink, it is possible to check what kind of image the brand has for consumers by knowing the type and degree of sensory characteristics that the information affects. For example, if the information is the appearance of a product package, it can be applied to the development of packages more favored by consumers and packages that correspond to product images by examining how the information affects sensory characteristics. can do.

  When a brain region in which the degree of sensory characteristics felt by the subject correlates with the amount of change in cerebral blood flow is known, the determination can be performed using this. Moreover, you may perform the specific process which pinpoints the site | part of the brain where a test subject correlates with the amount of cerebral blood flow changes before and after ingesting food-drinks and the grade of the sensory characteristic which a test subject feels. By performing the specific step, it is possible to evaluate any kind of sensory property. Therefore, the said evaluation method may further include the specific process which specifies the site | part of the brain in which the test subject's sensory characteristic level which the test subject feels and the amount of cerebral blood flow change before and after a test subject ingests food and drink is correlated.

  The specific step of specifying the brain region where the change in cerebral blood flow before and after the subject ingests the food and drink and the degree of sensory characteristics felt by the subject is specifically performed by the following method, for example. it can. A test subject is made to ingest several food / beverage products, and the cerebral blood-flow change amount before and behind ingestion of each food / beverage product is measured. At the time of ingestion of each food and drink, a questionnaire is given to the subjects. The content of the questionnaire is a question corresponding to the sensory characteristic to be evaluated, such as whether it feels preferable or refreshed about the ingested food or drink. And the site | part of the brain where the grade of each sensory characteristic obtained by the questionnaire and the cerebral blood flow change amount before and after ingestion correlate are specified. It is preferable that the food / beverage products used for a specific process are the same kind of food / beverage products which it is going to evaluate with the evaluation method which concerns on this embodiment.

  Moreover, even if it is a different kind of sensory characteristic, the difference of a cerebral blood-flow change amount may be observed locally in the site | part which overlaps. In that case, for example, it is possible to predict what perception has been felt by observing a pattern of a site where a difference in the amount of change in cerebral blood flow appears.

  Below, the case where the influence on an arousal feeling, the intensity of a taste, a throat, and palatability is evaluated as a sensory characteristic of food-drinks is demonstrated, respectively.

(Arousal feeling)
In this specification, a sense of arousal refers to a sense of awakening. When the arousal feeling is strong, for example, it feels refreshing or refreshing, and when the arousal feeling is weak, for example, it feels relaxed.

  The change in the first cerebral blood flow and the second cerebral blood flow in a region included in one or more regions selected from the group consisting of the premotor area, the orbitofrontal cortex, the lower prefrontal cortex, the middle temporal gyrus and the upper temporal gyrus When the difference with the amount of change is detected, it can be determined that the presented information affects the arousal feeling of the food or drink. The part of the brain may be a part included across a plurality of the areas.

  More specifically, when the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in a part included in any of the above areas, the presented information is positive for the arousal feeling of the food or drink. It can be determined that there is an influence. Here, having a positive influence means making the awakening feel stronger. Also, the channels 1, 2, 3, 6, 12, 15, 17, 22, 23, 24, 30, 31, 32, 33, 34, 35, 36, 40, 41, 42, 43 in the arrangement shown in FIG. , 44, 45, 46, 47, 48, 51 and 52 can be similarly determined. The brain regions are channels 1, 2, 3, 12, 15, 22, 23, 24, 30, 31, 32, 33, 35, 41, 42, 43, 44, 45, 46, 47, 51 and 52. It is preferable that it is a site | part measured by either.

  On the other hand, the second cerebral blood flow change amount is the first cerebral blood flow change amount at the site measured by any of the channels 4, 5, 14, 16, 18, 19, 20, 28 and 29 in the arrangement shown in FIG. When the amount is higher than the amount, it can be determined that the presented information has a negative effect on the arousal of the food or drink. The negative influence here means making the awakening feel weaker. The site is preferably a site measured by any of channels 5, 16 and 28.

(Taste intensity)
The evaluation method which concerns on this embodiment can evaluate the influence which the information accompanying food / beverage products has on the intensity | strength of the food / beverage products as sensory characteristics. The taste here is not limited to the taste of the basic five tastes, and includes, for example, flavors brought about by richness, aroma and the like. In addition, the intensity of the taste is not directly determined by the concentration of the seasoning component in the food or drink, but refers to the perception that the subject feels as the intensity of the taste when ingested.

  The change in the first cerebral blood flow and the second cerebral blood flow in a region included in one or more regions selected from the group consisting of the frontal motor area, frontal eye field, dorsolateral frontal field (BA46) and orbital frontal field When the difference with the amount of change is detected, it can be determined that the presented information affects the intensity of the taste of the food and drink. The part of the brain may be a part included across a plurality of the areas.

  More specifically, when the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in a region included in the frontal motor area or the orbital frontal cortex, the presented information has a strong taste of food and drink. It can be determined that it has a positive effect on the height. Here, to have a positive effect means to make the taste more intense. In addition, the determination can be made in the same manner also at a site measured by any one of the channels 1, 30, 31, 41, 42, 47, 50, 51 and 52 arranged as shown in FIG. The brain region is preferably a region measured by any one of channels 1, 30, 41, 42, 47, 51 and 52.

  On the other hand, when the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount at the site included in the frontal eye field or the dorsolateral region of the frontal cortex (BA46), the presented information is the taste of the food or drink. It can be determined that it has a negative effect on the density. To have a negative influence here means to make it feel less tasteful. Also, the channels 2, 4, 5, 6, 7, 8, 9, 11, 12, 13, 14, 15, 16, 19, 23, 25, 26, 27, 28, 29, 34 in the arrangement shown in FIG. , 35, 36, 37, 38, 39, and 40, the same measurement can be performed on the part measured by any one of the above. The brain region is preferably a region measured by any of channels 5, 7, 8, 9, 14, 15, 16, 19, 25, 28, 29, 38 and 39.

(Over the throat)
The evaluation method which concerns on this embodiment can evaluate the influence which the information accompanying food / beverage products has over the throat of food / beverage products.

  First cerebral blood flow change and second cerebral blood flow change in a region included in one or more regions selected from the group consisting of the front motor area, middle temporal gyrus, upper temporal gyrus, and lower frontal gyrus cover When the difference with the amount is detected, it can be determined that the presented information affects the throat of the food and drink. The part of the brain may be a part included across a plurality of the areas.

  More specifically, when the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in a part included in any of the above areas, the presented information is positive in the throat of the food and drink. It can be determined that there is an influence. Here, having a positive impact means making the throat feel stronger. In addition, it is measured by any of the channels 1, 20, 23, 24, 30, 31, 32, 34, 40, 41, 42, 43, 44, 45, 47, 50, 51 and 52 in the arrangement shown in FIG. It can be determined in the same manner also at the site. The brain region is preferably a region measured by any one of the channels 1, 23, 24, 30, 31, 32, 40, 41, 43, 44, 47, 51 and 52.

  On the other hand, according to any of the channels 5, 6, 8, 14, 15, 16, 17, 18, 25, 26, 27, 28, 29, 35, 36, 37, 38, 39 and 49 of the arrangement shown in FIG. When the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in the measured site, it can be determined that the presented information has a negative effect on the throat of the food or drink. Negative impact here means making the throat feel weaker. The site is preferably a site measured by any of channels 6, 8, 14, 15, 16, 18, 25, 26, 27, 28, 35, 36, 37, 38, 39 and 49.

(Preference)
The evaluation method which concerns on this embodiment can evaluate the influence which the information which accompanies food / beverage gives on the palatability of food / beverage. The palatability here means whether it is more preferable or not preferable.

  A first cerebral blood flow change amount and a second cerebral blood flow change amount in a region included in one or more regions selected from the group consisting of a frontal motor area, a frontal pole, an orbital frontal field, and a lower frontal valvular lid; When the difference is detected, it can be determined that the presented information affects the taste of the food and drink. The part of the brain may be a part included across a plurality of the areas.

  More specifically, when the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in a part included in either the front motor area or the lower frontal rotator cuff, the presented information is It can be determined that it has a positive influence on the palatability of the food and drink. The positive influence here means making it feel more favorable. In addition, the determination can be made in the same manner also at a site measured by any one of the channels 1, 20, 23, 24, 31, 34, and 41 having the arrangement shown in FIG. The brain region is preferably a region measured by the channel 23 or 31.

  On the other hand, if the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount in a part included in either the frontal pole or the orbitofrontal cortex, the presented information is negative for the taste of food and drink. It can be determined that it has an influence. To have a negative influence here means to make it feel less desirable. Further, the channels 3, 4, 5, 6, 14, 15, 16, 17, 25, 26, 27, 28, 29, 35, 36, 37, 38, 39, 45, 46, 48 of the arrangement shown in FIG. , 49 and 50 can also be determined in a similar manner. The brain site is measured by any of channels 4, 5, 6, 14, 15, 16, 17, 25, 26, 27, 28, 35, 36, 37, 38, 39, 45, 46 and 49. A site is preferred.

  Hereinafter, embodiments of the present invention will be described specifically by way of examples. The present invention is not limited to the following examples.

[Experiment 1]
We confirmed the correlation between various perceptions and palatability felt when taking the sample and changes in cerebral blood flow.

  In each of the following experimental examples, the amount of change in cerebral blood flow was measured by near infrared spectroscopy. For the measurement, an fNIRS measuring device LABNIRS (manufactured by Shimadzu Corporation) was used. Channel placement and numbering was performed as shown in FIG. In order to place the channel at a fixed position, the head is measured based on the international 10-20 law standard, and the center of the channel 47 and the channel 48 shown in FIG. 1 is set to Fpz of the subject's head, and the median from Fpz to Cz The channels were arranged so that channel 37 and channel 16 were located on the line. Probes installed between the channels were arranged in a horizontal row at intervals of 3 cm, and adjacent rows above and below were arranged at intervals of 3 cm. Probes adjacent to each other horizontally and vertically were arranged so that the light transmitting probe and the light receiving probe were alternately arranged. Table 1 shows the names of the brain areas to which each channel number belongs.

  As samples for evaluation, two types of commercially available beer (sample A and sample C) and one type of “other brewed liquor (foaming) (1)” (sample B), which are beer tastes, were used. The subjects were provided with all information about the samples lying down and dispensed each sample into a plastic cup.

  Each subject was allowed to drink 20 ml of each sample at a stretch and 8-18 seconds after ingestion and 18-33 seconds after ingestion, with reference to (0) immediately before each sample was ingested (0 seconds after ingestion started). The amount of change in cerebral blood flow was measured. There were a total of 30 subjects, and each subject measured twice for the same sample.

  The subjects were also evaluated by a questionnaire every time they took each sample. The questions included: “Do you feel refreshed or feel refreshed?” (Feeling arousal), “feeling strong” (intensity of taste), “feeling over the throat” (throat And “I like” (preference). Each evaluation was performed by a visual evaluation scale (VAS) method, where 0 was a case where no question was felt about each question item, and 100 was a case where it was felt that there was no more than this.

  The area value of the change in cerebral blood flow in each channel was calculated for each analysis period (8-18 seconds after sample intake and 18-33 seconds later). Then, the correlation between the average value of the cerebral blood flow change amount in each analysis period and the evaluation result by the questionnaire was examined by Pearson's product-moment correlation analysis (raw point evaluation). Moreover, cerebral blood flow change amount was standardized using the same measurement result. Specifically, for each analysis period of each subject, a standardized value was obtained by converting the average value in all samples to 0 and the variance to 1. Then, as in the case of the raw points, the correlation with the evaluation result by the questionnaire was examined by Pearson's product-moment correlation analysis.

(Arousal feeling evaluation result)
2 and 3 show the channels in which the correlation between the arousal feeling questionnaire result and the cerebral blood flow change amount was observed. In FIG. 2A, positive or negative between the arousal feeling questionnaire result and the cerebral blood flow change amount (standardization) in the analysis period 8-18 seconds and in FIG. 2B in the analysis period 18-33 seconds. Channels with a correlation of (p-value less than 0.1 or greater than 0.1 and less than 0.2) are highlighted. The positive correlation here means that the stronger the sense of wakefulness is, the higher the change in cerebral blood flow is, and the lower the sense of wakefulness is, the lower the amount of change in cerebral blood flow is. Moreover, a negative correlation means that the amount of change in cerebral blood flow is higher as the sense of wakefulness is felt weaker, and the amount of change in cerebral blood flow is lower as the sense of wakefulness is felt stronger.

  Further, FIG. 3 shows a channel in which a correlation between the arousal feeling questionnaire result and the cerebral blood flow change amount is found when a raw point is used as the cerebral blood flow change amount. 3A is positive or negative between the wakefulness questionnaire result and the cerebral blood flow change amount (raw point) in the analysis period 8-18 seconds in FIG. 3B and in the analysis period 18-33 seconds in FIG. Channels that have been correlated are highlighted.

  From the above results, as shown in FIG. 2A, FIG. 2B, FIG. 3A, and FIG. In any one or more of the channels that are less than 2, when the change in cerebral blood flow of the subject before and after ingesting the test food or drink is higher than in the case of the control food or drink, when the subject ingests the test food or drink If the cerebral blood flow change amount is high in a channel having a p value of less than 0.1, the above possibility is even higher. Therefore, in these channels, when the change in cerebral blood flow before and after ingestion of the test food or drink is higher than that of the control food or drink, when the subject ingested the test food or drink, the sense of arousal was felt stronger than the control food or drink Can be determined.

  Conversely, as shown in FIGS. 2 (a), 2 (b), 3 (a), and 3 (b), as a negative correlation, the p value is less than 0.1 or more than 0.1 and less than 0.2. In any one or more of the channels, when the change in cerebral blood flow of the subject before and after ingesting the test food or drink is higher than in the case of the control food or drink, the control when the subject ingests the test food or drink There is a high possibility that a sense of arousal is felt weaker than food and drink, and the above possibility is even higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after ingestion of the test food and drink is higher than the control food and drink, when the subject ingested the test food and drink, the sense of arousal was felt weaker than the control food and drink Can be determined.

(Taste intensity evaluation result)
4 and 5 show channels in which a correlation between the taste questionnaire result and the change in cerebral blood flow was observed. In FIG. 4 (a), there is a positive difference between the taste questionnaire result and the cerebral blood flow change amount (standardization) in the analysis period 8-18 seconds and in FIG. 4 (b) in the analysis period 18-33 seconds. Or, a channel with a negative correlation is emphasized. The positive correlation here means that the amount of cerebral blood flow change is higher as the taste is felt, and the amount of change in cerebral blood flow is lower as the taste is felt lighter. The negative correlation means that the cerebral blood flow change amount is higher as the taste is felt lighter, and the cerebral blood flow rate is lower as the taste is felt deeper.

  Further, FIG. 5 shows channels in which a correlation between the taste questionnaire result and the cerebral blood flow change amount is found when a raw point is used as the cerebral blood flow change amount. In FIG. 5A, there is a positive or negative correlation between the taste questionnaire result and the cerebral blood flow change amount in the analysis period 8-18 seconds in FIG. 5B and in the analysis period 18-33 seconds in FIG. 5B. The seen channel is highlighted.

  From the above results, as shown in FIG. 4A, FIG. 4B, FIG. 5A, and FIG. When the change in cerebral blood flow of the subject before and after ingesting the test food or drink is higher than that of the control food or drink in any one or more of the channels that are less than 2, the subject is more than the test food or drink The possibility that the taste of the product is strong is high, and the possibility is higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after ingestion of the test food or drink is higher than that of the control food or drink, it can be determined that the subject feels that the test food or drink has a stronger taste than the control food or drink. it can.

  Conversely, as shown in FIGS. 4 (a), 4 (b), 5 (a), and 5 (b), the p-value is less than 0.1 or more than 0.1 and less than 0.2 as a negative correlation. In any one or more of the channels, when the change in cerebral blood flow of the subject before and after taking the test food or drink is higher than that of the control food or drink, the subject is more likely to On the other hand, there is a high possibility that the taste is weak, and the above-described possibility is even higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the amount of change in cerebral blood flow before and after ingestion of the test food or drink is higher than that of the control food or drink, it can be determined that the subject feels the test food or drink has a lower taste than the control food or drink. it can.

(Evaluation result over the throat)
6 and 7 show the channels in which the correlation between the throat questionnaire result and the change in cerebral blood flow was observed. In FIG. 6 (a), positive or negative between the throat questionnaire result and the cerebral blood flow change amount (standardization) in the analysis period 8-18 seconds and in FIG. 6 (b) in the analysis period 18-33 seconds. Channels that have been correlated are highlighted. The positive correlation here is that the amount of change in cerebral blood flow is higher as the throat is felt stronger, and the amount of change in cerebral blood flow is lower as the throat is felt weaker. Means. Negative correlation means that the more the throat is felt, the higher the cerebral blood flow change is, and the more the throat is felt, the lower the cerebral blood flow change is. means.

  Further, FIG. 7 shows a channel in which the correlation between the throat questionnaire result and the cerebral blood flow change amount when a raw point is used as the cerebral blood flow change amount is shown. 7A shows a positive or negative correlation between the throat questionnaire result and the cerebral blood flow change amount in the analysis period 8-18 seconds in FIG. 7B and in the analysis period 18-33 seconds in FIG. 7B. The channel is highlighted.

  From the above results, as shown in FIG. 6A, FIG. 6B, FIG. 7A, and FIG. When the change in cerebral blood flow of the subject before and after ingesting the test food or drink is higher than that of the control food or drink in any one or more of the channels that are less than 2, the subject is more than the test food or drink There is a high possibility that the user feels that the product has a strong throat, and the above possibility is even higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after ingestion of the test food or drink is higher than that of the control food or drink, it is determined that the subject felt that the test food or drink was stronger than the control food or drink Can do.

  Conversely, as shown in FIGS. 6 (a), 6 (b), 7 (a) and 7 (b), the p-value is less than 0.1 or more than 0.1 and less than 0.2 as a negative correlation. When the change in cerebral blood flow of the subject before and after taking the test food or drink is higher than that of the control food or drink in any one or more of the channels, the subject is more likely to be the test food or drink than the control food or drink. On the other hand, there is a high possibility that the throat is felt to be weak, and the above possibility is even higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after ingestion of the test food or drink is higher than that of the control food or drink, it is determined that the subject felt that the test food or drink was stronger than the control food or drink Can do.

(Preference evaluation results)
8 and 9 show channels in which a correlation between the preference evaluation result and the cerebral blood flow change amount is observed. In FIG. 8A, positive or negative between the preference questionnaire result and the cerebral blood flow change amount (standardization) in the analysis period 8-18 seconds and in FIG. 8B in the analysis period 18-33 seconds. Channels that have been correlated are highlighted. The positive correlation here means that the amount of change in cerebral blood flow is higher as it is felt more preferable, and the amount of change in cerebral blood flow is lower as it is felt less preferable. Moreover, a negative correlation means that the amount of change in cerebral blood flow is higher as it is felt that it is less preferable, and that the amount of cerebral blood flow is lower as it is felt that it is more preferable.

  Further, FIG. 9 shows a channel in which a correlation between the preference questionnaire result and the cerebral blood flow change amount is found when a raw point is used as the cerebral blood flow change amount. 9A shows a positive or negative correlation between the preference questionnaire result and the change in cerebral blood flow in the analysis period of 8-18 seconds and in FIG. 9B of the analysis period of 18-33 seconds. The channel is highlighted.

  From the above results, as shown in FIGS. 8A, 8B, 9A, and 9B, the positive value is less than 0.1 or more than 0.1. When the change in cerebral blood flow of the subject before and after taking the test beer-taste beverage is higher than in the case of the control beer-taste beverage in any one or more of the channels that are less than 2, the subject is more than the control beer-taste beverage Is more likely to be preferable to the test beer-taste beverage, and the above possibility is even higher when the amount of change in cerebral blood flow is high in a channel having a p value of less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after intake of the test beer-taste beverage is higher than that of the control beer-taste beverage, it is determined that the subject felt the test beer-taste beverage is preferable to the control beer-taste beverage be able to.

  Conversely, as shown in FIGS. 8 (a), 8 (b), 9 (a) and 9 (b), the p-value is less than 0.1 or more than 0.1 and less than 0.2 as a negative correlation. In any one or more of the channels, when the change in cerebral blood flow of the subject before and after taking the test beer-taste beverage is higher than in the case of the control beer-taste beverage, the subject The possibility described above is higher when the cerebral blood flow change amount is high in a channel where the p-value is less than 0.1. Therefore, in these channels, when the change in cerebral blood flow before and after intake of the test beer-taste beverage is higher than that of the control beer-taste beverage, it is determined that the subject felt the test beer-taste beverage is less preferable than the control beer-taste beverage can do.

[Experiment 2]
After measuring the change in cerebral blood flow without presenting information on the sample in Experimental Example 1 above, each of the samples A, B, and C used in Experimental Example 1 was subjected to a commercially available product package (can). And each subject again drank the same amount of the same sample, and the cerebral blood flow change (second cerebral blood flow change) before and after ingestion was measured. Product packages are generally distributed, and display product names, brand names, company names, etc., and each has an appearance with a unique design. Ingestion and cerebral blood flow measurement after presentation were performed twice for each sample to obtain an average value.

  The difference between the obtained second cerebral blood flow change amount and the cerebral blood flow change amount (first cerebral blood flow change amount) in Experimental Example 1 is examined by a t-test, and the channel in which the difference is significantly detected is detected. Identified. The results are shown in FIG. 10 (Sample A), FIG. 11 (Sample B), and FIG. 12 (Sample C). The results for the analysis period 8-18 seconds are shown in FIGS. 10 (a), 11 (a) and 12 (a), and the results for the analysis period 18-33 seconds are shown in FIGS. 10 (b), 11 (b) and FIG. 12 (b).

  In the figure, a positive difference means that the second cerebral blood flow change amount is higher than the first cerebral blood flow change amount, and a negative difference means that the second cerebral blood flow change amount is the first cerebral blood flow change amount. It is lower than the amount of flow change. For each sample, the channels with positive or negative differences showed different patterns.

The brain region having a significant difference between the second cerebral blood flow change amount and the first cerebral blood flow change amount found in Experimental Example 2 and the cerebral blood flow change amount in various perceptions found in Example 1 are responses. It is possible to predict what kind of image the subject has for each sample based on the part to be performed. For example, in sample A, the amount of change in cerebral blood flow after presentation of package information is higher in channels 17, 22, 30, 31, 33, 41, 42, 51, 52, etc. than before presentation, and arousal and brain Since there are many overlaps with channels (see FIGS. 2 and 3) in which a positive correlation is found with the blood flow change amount, it can be determined that the information has a positive effect on the arousal feeling. In addition, from this result, it is considered that the subject had an image of refreshing the brand displayed on the package of the sample A. Further, for example, in the sample C, since the cerebral blood flow change amount after the package information is presented is lower than that before the presentation in many channels in which a positive correlation is observed between the arousal feeling and the cerebral blood flow change amount. Can be determined to have a negative effect on the arousal feeling, and it is considered that the subject had an image of being more relaxed with respect to the brand or the like displayed on the package of the sample C.

Claims (7)

A method for evaluating the influence of information accompanying food and drink on sensory characteristics,
The first cerebral blood flow change before and after the subject ingests the food and drink without presenting the information, and the second cerebral blood flow change before and after the subject ingests the food and drink after the information is presented And an evaluation step of evaluating the influence of the information on the sensory characteristics felt by the subject based on the difference between.   The method according to claim 1, further comprising a first measurement step of measuring a first cerebral blood flow change amount before and after the subject ingests the food or drink without presenting the information.   The method according to claim 1 or 2, further comprising a second measurement step in which the subject measures a second cerebral blood flow change amount before and after taking the food or drink after the presentation of the information.   The method according to any one of claims 1 to 3, wherein, in the evaluation step, a type of a sensory characteristic influenced by the information is specified based on a brain region where the difference appears.   The method according to claim 4, further comprising a specifying step of specifying a brain region in which a change in cerebral blood flow before and after the subject ingests food and drink and a degree of sensory characteristics felt by the subject are correlated.   The method according to claim 1, wherein the information is a brand. The method according to any one of claims 1 to 6, wherein the cerebral blood flow change is measured by near infrared spectroscopy.