JP2020099305A - Food for olfactometry, kit for olfactometry and olfactometry method - Google Patents
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- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title description 7
- 238000012360 testing method Methods 0.000 claims abstract description 130
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003205 fragrance Substances 0.000 claims abstract description 13
- 235000013361 beverage Nutrition 0.000 claims description 39
- 238000010998 test method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 210000001706 olfactory mucosa Anatomy 0.000 abstract description 14
- 230000008786 sensory perception of smell Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 210000001331 nose Anatomy 0.000 description 6
- 210000003135 vibrissae Anatomy 0.000 description 6
- 238000007689 inspection Methods 0.000 description 5
- 239000002075 main ingredient Substances 0.000 description 5
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000976 ink Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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- General Preparation And Processing Of Foods (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、嗅覚検査用食品、嗅覚検査用キット及び嗅覚検査方法に関する。 The present invention relates to an olfactory test food, an olfactory test kit, and an olfactory test method.
特開２０１８−１４３２８１号公報（特許文献１）は、被検者の嗅覚を検査するために用いられる嗅覚検査用キットを開示する。この嗅覚検査用キットは、被筆記具（紙）と、ペン型の香り塗布器とを備えている。この嗅覚検査用キットを用いた嗅覚検査は、塗布器によって香りが塗布された被筆記具の香りを被検者に嗅がせることによって行なわれる（特許文献１参照）。 Japanese Unexamined Patent Application Publication No. 2018-143281 (Patent Document 1) discloses an olfactory test kit used to test the olfactory sense of a subject. The olfactory test kit includes a writing implement (paper) and a pen-type scent applicator. An olfaction test using this olfaction test kit is performed by causing the subject to smell the scent of the writing instrument to which the scent is applied by the applicator (see Patent Document 1).
高精度の嗅覚検査を実現するためには、所定の強さの香りを複数人の被検者に嗅がせた場合に、各被検者の嗅上皮に届く香りの強さがなるべく均一になることが望ましい。しかしながら、上記特許文献１のように被検者が鼻から香りを嗅ぐ場合には、同一の強さの香りを複数人の被検者に嗅がせたとしても、たとえば、各被検者の鼻毛の量や肺活量によって各被検者の嗅上皮に届く香りの強さが変化する可能性がある。 In order to realize a highly accurate olfactory test, when multiple subjects are allowed to smell a scent of a predetermined intensity, the intensity of the scent reaching the olfactory epithelium of each subject will be as uniform as possible. Is desirable. However, in the case where the subject sniffs the scent from the nose as in Patent Document 1, even if a plurality of subjects are made to smell the scent of the same intensity, for example, the nose hairs of each subject The scent intensity reaching the olfactory epithelium of each subject may change depending on the amount of sucrose and vital capacity.
また、高精度の嗅覚検査を実現するためには、所定の種類の香りを被検者に嗅がせた場合に、被検者の嗅上皮に他の香りが届かないことが望ましい。しかしながら、上記特許文献１のように被検者が鼻から香りを嗅ぐ場合には、たとえば、外気の香り（室内の香り）が被検者の嗅上皮に届く可能性がある。 Further, in order to realize a highly accurate olfactory test, it is desirable that when a subject is made to smell a predetermined type of scent, no other scent reaches the olfactory epithelium of the subject. However, when the subject sniffs the scent from the nose as in Patent Document 1, for example, the scent of the outside air (the scent of the room) may reach the olfactory epithelium of the subject.
本発明は、このような問題を解決するためになされたものであって、その目的は、嗅覚検査において、外気の香りの嗅覚検査への影響を低減しつつ、香り源が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることである。 The present invention has been made to solve such a problem, and its purpose is to reduce the influence of the scent of the outside air on the olfactory test in the olfactory test, while the scent source has the same strength. When the scent is emitted, the intensity of the scent reaching the olfactory epithelium of each subject is made as uniform as possible.
本発明のある局面に従う嗅覚検査用食品は、被検者の嗅覚検査において用いられる。この食品は、主要原料と、香料とを含む。香料は、主要原料に添加されている。被検者が、嗅覚検査用食品を食した場合に、どのような香りを感じたかに基づいて嗅覚検査が行われる。 The olfactory test food according to an aspect of the present invention is used in an olfactory test of a subject. This food contains main ingredients and flavors. Fragrances are added to the main ingredients. The olfaction test is performed based on what scent the subject feels when he/she eats the food for olfaction test.
すなわち、この嗅覚検査用食品を用いた嗅覚検査においては、たち香（オルソネーザル）ではなく口中香（レトロネーザル）によって嗅覚検査が行なわれる。したがって、この嗅覚検査用食品によれば、被検者の鼻毛の量や外気が嗅覚検査に影響しにくいため、外気の香りの嗅覚検査への影響を低減しつつ、香り源が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることができる。 That is, in the olfactory test using this olfactory test food, the olfactory test is performed not by the incense (orthonasal) but by the incense in the mouth (retronasal). Therefore, according to this olfactory test food, since the amount of nose hair and the outside air of the subject are less likely to affect the olfactory test, while reducing the influence of the scent of the outside air on the olfactory test, the scent source has the same strength. When the scent is emitted, the intensity of the scent reaching the olfactory epithelium of each subject can be made as uniform as possible.
上記嗅覚検査用食品において、主原料は水分であり、食品は飲料であってもよい。 In the above olfactory test food, the main ingredient may be water, and the food may be a beverage.
本発明の別の局面に従う嗅覚検査用キットは、複数の嗅覚検査用食品を備える。複数の嗅覚検査用食品の各々は、被検者の嗅覚検査に用いられ、主要原料と、主要原料に添加された香料とを含む。複数の嗅覚検査用食品の各々に含まれる香料の特性は相互に異なる。被検者が、複数の嗅覚検査用食品の各々を食した場合に、どのような香りを感じたかに基づいて嗅覚検査が行なわれる。 An olfactory test kit according to another aspect of the present invention includes a plurality of olfactory test foods. Each of the plurality of olfactory test foods is used for an olfactory test of a subject, and includes a main raw material and a flavor added to the main raw material. The characteristics of the flavors contained in each of the plurality of olfactory test foods are different from each other. The olfactory test is performed based on how the scent of the subject feels when he or she eats each of the plurality of olfactory test foods.
この嗅覚検査用キットにおいては、複数の嗅覚検査用食品の各々が発する香りの特性が異なる。したがって、この嗅覚検査用キットによれば、複数の香りを用いることによって、より高精度な嗅覚検査を行なうことができる。 In this olfactory test kit, the characteristics of the scent emitted from each of the plurality of olfactory test foods are different. Therefore, according to this olfactory test kit, a more accurate olfactory test can be performed by using a plurality of scents.
本発明の別の局面に従う嗅覚検査方法は、被検者の嗅覚を検査するための嗅覚検査方法である。この嗅覚検査方法は、被検者に食品を食させるステップと、被検者が感じた香りに関して被検者に問い合わせるステップと、問い合わせに対する回答を被検者から受けるステップと、回答に基づいて被検者の嗅覚に関する判定を行うステップとを含む。 An olfactory test method according to another aspect of the present invention is an olfactory test method for testing the olfactory sense of a subject. This olfaction test method comprises the steps of feeding food to a subject, inquiring the subject about the scent that the subject feels, receiving a response to the inquiry from the subject, and based on the response. And a step of making a judgment regarding the sense of smell of the examiner.
この嗅覚検査方法においては、香り（食品）が被検者の口から取り入れられる。すなわち、この嗅覚検査方法においては、たち香ではなく口中香によって嗅覚検査が行なわれる。したがって、この嗅覚検査方法によれば、被検者の鼻毛の量や外気が影響しにくいため、外気の香りの影響を低減しつつ、香り源が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることができる。 In this olfactory test method, the scent (food) is taken in through the mouth of the subject. That is, in this olfactory test method, the olfactory test is performed not by the incense but the incense in the mouth. Therefore, according to this olfactory test method, since the amount of nose hair and the outside air of the subject are less likely to affect, while reducing the influence of the scent of the outside air, when the scent source emits a scent of the same strength The intensity of the scent reaching the olfactory epithelium of each subject can be made as uniform as possible.
上記嗅覚検査方法において、食品は、主要原料と、主要原料に添加された香料とを含んでもよい。 In the above olfactory test method, the food may include a main ingredient and a flavor added to the main ingredient.
本発明によれば、嗅覚検査において、外気の香りの嗅覚検査への影響を低減しつつ、香り源が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることができる。 According to the present invention, in the olfactory test, while reducing the influence of the scent of the outside air on the olfactory test, of the scent that reaches the olfactory epithelium of each subject when the scent source emits a scent of the same strength The strength can be made as uniform as possible.
以下、本発明の実施の形態について、図面を参照しながら詳細に説明する。なお、図中同一又は相当部分には同一符号を付してその説明は繰り返さない。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. It should be noted that the same or corresponding parts in the drawings are designated by the same reference numerals and the description thereof will not be repeated.
［１．概要］
図１は、本実施の形態に従う嗅覚検査用キット５を示す図である。図１に示されるように、嗅覚検査用キット５は、複数の飲料入りボトル１０（１０Ａ，１０Ｂ，１０Ｃ）を含んでいる。複数の飲料入りボトル１０の各々においては、ボトル２００に嗅覚検査用飲料１００が詰められている。嗅覚検査用飲料１００Ａ，１００Ｂ，１００Ｃの各々には、異なる種類の香り、又は、同一種類の異なる強度の香りが付与されている。すなわち、嗅覚検査具１００Ａ，１００Ｂ，１００Ｃの各々が発する香りの特性は異なる。複数の飲料入りボトル１０の各々は、たとえば、使用前の状態において、個別にアルミニウムの袋（不図示）によってパッケージされている。
[1. Overview]
FIG. 1 is a diagram showing an olfactory test kit 5 according to the present embodiment. As shown in FIG. 1, the olfactory test kit 5 includes a plurality of beverage-containing bottles 10 (10A, 10B, 10C). In each of the plurality of beverage-containing bottles 10, the bottle 200 is filled with the olfactory test beverage 100. Each of the olfactory test beverages 100A, 100B, and 100C is provided with a different type of scent or the same type of scent with different strength. That is, the characteristics of the scent emitted by each of the olfactory inspecting tools 100A, 100B, and 100C are different. Each of the plurality of beverage-containing bottles 10 is individually packaged in an aluminum bag (not shown) before use, for example.
嗅覚検査用キット５を用いた嗅覚検査において、被検者は、嗅覚検査用飲料１００を飲むことによって香りを口内に取り入れる。その後、被検者がどのような香りを感じたかを聞き取ることによって、嗅覚検査が行なわれる。嗅覚検査用飲料１００の詳細、及び、嗅覚検査方法については、後程詳しく説明する。 In the olfactory test using the olfactory test kit 5, the subject takes the scent into the mouth by drinking the olfactory test beverage 100. Then, an olfactory test is performed by hearing what kind of scent the subject feels. Details of the olfactory test beverage 100 and the olfactory test method will be described later in detail.
一般的に、嗅覚検査は、被検者が鼻から香りを取り入れることによって行なわれる。しかしながら、被検者が鼻から香りを嗅ぐ場合には、同一の強さの香りを複数人の被検者に嗅がせたとしても、たとえば、各被検者の鼻毛の量によって各被検者の嗅上皮に届く香りの強さが変化する可能性がある。また、被検者が鼻から香りを嗅ぐ場合には、たとえば、香り源が発する香り（嗅覚検査に用いられる香り）以外の外気の香り（室内の香り）が被検者の嗅上皮に届く可能性がある。したがって、被検者が鼻から香りを嗅ぐことによって行なわれる嗅覚検査の精度は必ずしも高くない。 Generally, the olfactory test is performed by the subject taking a scent from the nose. However, when a subject sniffs a scent from his/her nose, even if multiple subjects are allowed to smell the same scent, for example, the amount of nose hair of each subject causes The intensity of the scent reaching the olfactory epithelium may change. Also, when the subject sniffs the scent from the nose, for example, the scent of the outside air (indoor scent) other than the scent emitted by the scent source (scent used for olfaction testing) can reach the olfactory epithelium of the subject. There is a nature. Therefore, the accuracy of the olfactory test performed by the subject smelling the scent through the nose is not necessarily high.
本実施の形態に従う嗅覚検査用キット５を用いた嗅覚検査においては、香りが被検者の口から取り入れられる。すなわち、嗅覚検査用キット５を用いた嗅覚検査においては、たち香（オルソネーザル）ではなく口中香（レトロネーザル）によって嗅覚検査が行なわれる。したがって、嗅覚検査用キット５（嗅覚検査用飲料１００）によれば、被検者の鼻毛の量や外気が嗅覚検査に影響しにくいため、外気の香りの嗅覚検査への影響を低減しつつ、嗅覚検査用飲料１００が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることができる。以下、嗅覚検査用飲料１００の詳細、及び、嗅覚検査方法について順に説明する。 In the olfactory test using olfactory test kit 5 according to the present embodiment, the scent is taken in through the mouth of the subject. That is, in the olfaction test using the olfaction test kit 5, the olfaction test is performed not by the incense (orthonasal) but by the incense (retronasal). Therefore, according to the olfactory test kit 5 (olfactory test beverage 100), since the amount of nose hair of the subject and the outside air are less likely to affect the olfactory test, while reducing the effect of the scent of the outside air on the olfactory test, When the olfactory test beverage 100 emits the scent of the same intensity, the scent intensity reaching the olfactory epithelium of each subject can be made as uniform as possible. Hereinafter, the details of the olfactory test beverage 100 and the olfactory test method will be described in order.
［２．嗅覚検査用食品］
上述のように、嗅覚検査用キット５において、各嗅覚検査用飲料１００は、異なる種類の香り、又は、同一種類の異なる強度の香りを発する。すなわち、各嗅覚検査用飲料１００においては、主要原料である水（水分）に香料が添加されている。水等の水分に香料を添加する方法としては、公知の種々の方法を用いることができる。
[2. Food for olfactory inspection]
As described above, in the olfactory test kit 5, each olfactory test beverage 100 emits a different type of scent, or the same type of scent with a different intensity. That is, in each olfactory test beverage 100, a flavor is added to water (water) which is a main raw material. As a method for adding a fragrance to water such as water, various known methods can be used.
嗅覚検査用飲料１００に含まれる香料は、たとえば、バニラ、りんご、コーヒー、石鹸、ひのき、足の臭い（イソ吉草酸）、カレー、土、木材、墨汁、みかん、歯磨き粉、排便臭、溶剤臭（接着剤やインク臭）、草及びバター等のいずれかの香りを発する。嗅覚検査用飲料１００を飲むことによって、被検者は、香料が発する香りを嗅上皮に到達させることができる。なお、嗅覚検査の性質上、嗅覚検査具１００に敢えて香りを付与しない（無香料）場合もあり得る。 The fragrance contained in the olfactory test beverage 100 is, for example, vanilla, apple, coffee, soap, cypress, foot odor (isovaleric acid), curry, soil, wood, ink, mandarin orange, toothpaste, defecation odor, solvent odor ( It emits any scent of adhesive, ink odor, grass, butter, etc. By ingesting the olfactory test beverage 100, the subject can cause the scent emitted by the fragrance to reach the olfactory epithelium. In addition, due to the nature of the olfactory test, the olfactory test tool 100 may not dare to impart a scent (unscented).
［３．嗅覚検査方法］
図２は、本実施の形態に従う嗅覚検査用キット５を用いた嗅覚検査の手順を示すフローチャートである。図２のフローチャートによって示される手順は、たとえば、検査技師等の検査者によって行なわれる。
[3. Olfactory test method]
FIG. 2 is a flowchart showing a procedure of an olfactory test using olfactory test kit 5 according to the present embodiment. The procedure shown by the flowchart of FIG. 2 is performed by an inspector such as an inspection engineer.
図２を参照して、検査者は、嗅覚検査用キット５のパッケージを開封する（ステップＳ１００）。検査者は、複数の飲料入りボトル１０から対象となる飲料入りボトル１０を選択し、選択された飲料入りボトル１０に含まれた嗅覚検査用飲料１００を飲むように被検者に指示する（ステップＳ１１０）。検査者は、香りの有無について被検者に質問する（ステップＳ１２０）。検査者は、何の香りを感じたか被検者に質問する（ステップＳ１３０）。検査者は、被検者の回答を聞く（ステップＳ１４０）。検査者は、回答結果に基づいて、対象の嗅覚検査用飲料１００が発する香りを被検者が識別できているか否かを判定する（ステップＳ１５０）。 Referring to FIG. 2, the inspector opens the package of olfactory test kit 5 (step S100). The inspector selects the target beverage-containing bottle 10 from the plurality of beverage-containing bottles 10 and instructs the subject to drink the olfactory test beverage 100 included in the selected beverage-containing bottle 10 (step S110). The inspector asks the subject about the presence or absence of the scent (step S120). The inspector asks the subject what scent he/she felt (step S130). The inspector hears the answer from the subject (step S140). The inspector determines whether or not the subject can identify the scent emitted by the target olfactory test beverage 100 based on the response result (step S150).
検査者は、飲料入りボトル１０を変更し、必要な検査がすべて完了するまで、ステップＳ１００からステップＳ１５０の処理を繰り返す。すべての検査が完了した後に、検査者は、検査結果をまとめる。これにより、被検者の嗅覚検査が完了する。 The inspector changes the beverage-containing bottle 10 and repeats the processes of steps S100 to S150 until all necessary inspections are completed. After all inspections are completed, the inspector compiles the inspection results. This completes the olfactory test of the subject.
［４．特徴］
以上のように、本実施の形態に従う嗅覚検査用キット５を用いた嗅覚検査においては、被検者が嗅覚検査用飲料１００を飲み、被検者がどのような香りを感じたかに基づいて被検者の嗅覚の状態が判定される。すなわち、本実施の形態においては、たち香（オルソネーザル）ではなく口中香（レトロネーザル）によって嗅覚検査が行なわれる。したがって、この嗅覚検査用キット５（嗅覚検査用飲料１００）によれば、被検者の鼻毛の量や外気が嗅覚検査に影響しにくいため、外気の香りの嗅覚検査への影響を低減しつつ、香り源が同一の強さの香りを発している場合に各被検者の嗅上皮に届く香りの強さをなるべく均一にすることができる。
[4. Feature]
As described above, in the olfactory test using the olfactory test kit 5 according to the present embodiment, the test subject drinks the olfactory test beverage 100, and the odor test is performed based on how the test subject senses the scent. The examiner's olfactory state is determined. That is, in the present embodiment, the olfactory test is performed not by the incense (orthonasal) but by the incense (retronasal). Therefore, according to the olfactory test kit 5 (olfactory test beverage 100), the amount of nose hair and the outside air of the subject are less likely to affect the olfactory test, while reducing the influence of the scent of the outside air on the olfactory test. When the scent sources emit scents of the same intensity, the scent intensity reaching the olfactory epithelium of each subject can be made as uniform as possible.
また、本実施の形態に従う嗅覚検査用キット５は複数の嗅覚検査用飲料１００を含み、複数の嗅覚検査用飲料１００の各々に含まれる香料の特性（種類及び／又は強度）は相互に異なる。したがって、嗅覚検査用キット５によれば、複数の香りを用いることによって、より高精度な嗅覚検査を行なうことができる。 Further, the olfactory test kit 5 according to the present embodiment includes a plurality of olfactory test beverages 100, and the characteristics (type and/or strength) of the flavors contained in each of the plurality of olfactory test beverages 100 are different from each other. Therefore, according to the olfactory test kit 5, it is possible to perform a more accurate olfactory test by using a plurality of scents.
［５．変形例］
以上、実施の形態について説明したが、本発明は、上記実施の形態に限定されるものではなく、その趣旨を逸脱しない限りにおいて、種々の変更が可能である。以下、変形例について説明する。
[5. Modification]
Although the embodiment has been described above, the present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the invention. Hereinafter, modified examples will be described.
＜５−１＞
上記実施の形態に従う嗅覚検査用飲料１００は、主要原料（水）に嗅覚検査用の香料のみが添加された。しかしながら、嗅覚検査用飲料１００には他の添加物が含まれてもよい。たとえば、嗅覚検査用飲料１００には、嗅覚検査用の香料の他に、さらに味覚検査用の塩が添加されていてもよい。この場合には、嗅覚検査用飲料１００を被検者に飲ませることによって、嗅覚検査及び味覚検査を同時に行なうことが可能となる。
<5-1>
In the olfactory test beverage 100 according to the above embodiment, only the olfactory test flavor is added to the main raw material (water). However, the olfactory test beverage 100 may include other additives. For example, the olfactory test beverage 100 may further include a taste test salt in addition to the olfactory test flavor. In this case, by allowing the subject to drink the olfactory test beverage 100, the olfactory test and the taste test can be performed at the same time.
＜５−２＞
また、上記実施の形態においては、嗅覚検査が飲料（嗅覚検査用飲料１００）によって行なわれた。しかしながら、嗅覚検査に使用される食品は必ずしも飲料である必要はない。たとえば、嗅覚検査に用いられる食品は、ガム、グミ等であってもよい。この場合におけるガム、グミ等は、たとえば、主要原料に香料を混ぜ込むことによって製造される。
<5-2>
In addition, in the above-described embodiment, the olfactory test is performed using the beverage (olfactory test beverage 100). However, the food used for the olfactory test does not necessarily have to be a drink. For example, the food used for the olfactory test may be gum, gummy, or the like. Gum, gummies, etc. in this case are produced, for example, by mixing a main raw material with a flavor.
＜５−３＞
また、上記実施の形態においては、嗅覚検査が加工食品（嗅覚検査用飲料１００）によって行なわれた。しかしながら、嗅覚検査に使用される食品は必ずしも加工食品である必要はない。たとえば、嗅覚検査に使用される食品は、天然由来の食品であってもよい。たとえば、コーヒー、果物の果汁等が用いられてもよい。
<5-3>
In addition, in the above-described embodiment, the olfactory test is performed using the processed food (olfactory test beverage 100). However, the food used for the olfactory test does not necessarily have to be a processed food. For example, the food used for the olfactory test may be a naturally derived food. For example, coffee, fruit juice, or the like may be used.
＜５−４＞
また、上記実施の形態において、嗅覚検査用キット５に含まれる各飲料入りボトル１０にはラベルが貼られてもよい。この場合には、各ラベルが各飲料入りボトル１０に含まれている嗅覚検査用飲料１００が発する香りの種類及び香りの強度を示してもよい。これにより、検査者は、所望の飲料入りボトル１０を容易に識別することができる。
<5-4>
Further, in the above embodiment, a label may be attached to each beverage-containing bottle 10 included in the olfactory test kit 5. In this case, each label may indicate the type and intensity of the scent emitted by the olfactory test beverage 100 contained in each beverage-containing bottle 10. This allows the inspector to easily identify the desired bottle 10 containing the beverage.
５ 嗅覚検査用キット、１０ 飲料入りボトル、１００ 嗅覚検査用飲料、２００ ボトル。 5 olfactory test kit, 10 beverage bottles, 100 olfactory test beverage, 200 bottles.
Claims (5)
主要原料と、
前記主要原料に添加された香料とを含み、
前記被検者が、前記嗅覚検査用食品を食した場合に、どのような香りを感じたかに基づいて前記嗅覚検査が行なわれる、嗅覚検査用食品。 An olfactory test food used in an olfactory test of a subject,
Main raw materials,
Including a fragrance added to the main raw material,
An olfactory test food, wherein the olfactory test is performed based on how the scent of the subject feels when eating the olfactory test food.
前記食品は飲料である、請求項１に記載の嗅覚検査用食品。 The main raw material is water,
The olfactory test food according to claim 1, wherein the food is a beverage.
前記複数の嗅覚検査用食品の各々は、
被検者の嗅覚検査に用いられ、
主要原料と、
前記主要原料に添加された香料とを含み、
前記複数の嗅覚検査用食品の各々に含まれる前記香料の特性は相互に異なり、
前記被検者が、前記複数の嗅覚検査用食品の各々を食した場合に、どのような香りを感じたかに基づいて前記嗅覚検査が行なわれる、嗅覚検査用キット。 Equipped with multiple olfactory test foods,
Each of the plurality of olfactory test foods,
It is used for the olfactory test of the subject,
Main raw materials,
Including a fragrance added to the main raw material,
The characteristics of the fragrance contained in each of the plurality of olfactory test foods are different from each other,
An olfactory test kit, wherein the olfactory test is performed based on what scent the user feels when the subject eats each of the plurality of olfactory test foods.
前記被検者に食品を食させるステップと、
前記被検者が感じた香りに関して前記被検者に問い合わせるステップと、
問い合わせに対する回答を前記被検者から受けるステップと、
前記回答に基づいて前記被検者の嗅覚に関する判定を行なうステップとを含む、嗅覚検査方法。 An olfactory test method for testing the olfactory sense of a subject, comprising:
Feeding the subject with food,
Inquiring of the subject about the scent the subject felt;
Receiving a response to the inquiry from the subject,
A step of making a determination regarding the olfactory sense of the subject based on the answer, the olfactory test method.
主要原料と、
前記主要原料に添加された香料とを含む、請求項４に記載の嗅覚検査方法。 The food is
Main raw materials,
The olfactory test method according to claim 4, further comprising a fragrance added to the main raw material.
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| JP2016198025A (en) * | 2015-04-09 | 2016-12-01 | 長谷川香料株式会社 | Citrus flavor enhancer |
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| JP2016198025A (en) * | 2015-04-09 | 2016-12-01 | 長谷川香料株式会社 | Citrus flavor enhancer |
| WO2017146005A1 (en) * | 2016-02-26 | 2017-08-31 | 味の素株式会社 | Method for distinguishing olfaction |
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| Title |
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| ALTUNDAG AYTUG: "The Evaluation of Olfactory Function in Individuals With Chronic Halitosis", CHEM. SENSES, vol. 40, no. 1, JPN6022044484, 2015, pages 47 - 51, ISSN: 0004903673 * |
| 相島鐵郎: "食品ラボにおける官能評価（２）", 日本食品科学工学会誌, vol. 第４８巻、第５号, JPN6022044485, 2001, pages 58 - 72, ISSN: 0004903674 * |
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