JP6012081B2 - Method for evaluating changes in eating motivation caused by spicy or bitter substances - Google Patents

Description

  The present invention relates to a method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance.

  Spices (for example, chili pepper, pepper, yam, ginger, wasabi) increase the appetite and promote metabolism, so they are effective in losing heat, etc. Widely used in actual eating habits. This spice has the function of imparting a unique and stimulating taste of spiciness to dishes and foods, but there are many spicy substances that cause spiciness. For example, capsaicin contained in chili pepper, piperine contained in pepper, sanshool contained in yam, gingerall contained in ginger, allyl sulfide contained in wasabi, etc. are well known. Depending on the type of spicy substance, the way of feeling spicy varies, and it is roughly divided into two. One is a hot sensation with a tingling sensation in the mouth that is felt by chili, pepper, ginger, yam, etc. The other is felt by wasabi, mustard, etc. It is a sharp sensation that is a stimulus to the tongue and nose.

  Unlike the five basic tastes (sweet, salty, sour, bitter, umami), spiciness is not associated with taste receptors, and is strictly regarded as pain, not as taste. For example, the sensation obtained when a spice is ingested is considered to be a comprehensive sensation in which stimuli such as pain sensation and temperature sensation are added to a combination of five basic tastes. According to recent findings on hotness, hotness expression is different from taste receptors in the tongue / oral vanilloid receptor (capsaicin receptor) TRPV1, which directly stimulates sensory nerves in response to capsaicin, a hot pepper component In addition, it is known that TRPV1 accepts the spiciness of chili peppers as well as the spices of typical spices such as pepper, ginger and yam.

  Although spicy is an irritating taste, spiciness is an important taste in the actual diet, although tastes for spicy are different. There is also a preference for spicy itself with intense stimulation, and in fact, it is used for cooking in various countries and regions (for example, Korean kimchi, Thai Tom Yum Goong, Indian curry, etc.). In particular, there are food cultures around the world that prefer the hotness of chili peppers and use them in large amounts on a daily basis.

  On the other hand, bitterness, which is one of the five basic tastes, functions as a signal of harmful substances because many toxic substances are bitter, and instinctively is avoided as an unpleasant taste. Therefore, the bitterness threshold is much lower than other basic tastes, and even if a bitter substance is put in the mouth, even a very small amount is sensitively sensed. As with spicy substances, there are many types of bitter substances that cause bitterness. Typical bitter substances include alkaloids, such as caffeine contained in coffee and tea, theobromine contained in cocoa, and nicotine contained in tobacco. In addition, flavanone glycosides such as naringin in grapefruit and citrus, catechins in wine and tea, terpenoid humulones in beer hops, momordesin in bitter gourd, bitter amino acids in soy sauce and sake, Examples include bitter peptides contained in cheese and inorganic salts contained in bittern.

  In general, bitterness is a taste that can be avoided, but it is an important taste in the actual diet, and it is an essential flavor element in many foods, such as beer and coffee, and other delicacies. Yes. In addition, it has been clarified that many bitter substances have various physiologically active effects such as a healthy stomach effect, an appetite enhancing action, an antioxidant action, and an anti-stress action. For example, hops, the raw material for beer, give beer a unique aroma and refreshing bitterness, improve foaming and suppress the growth of germs, and hop-derived humulones are obesity, diabetes, arteries In recent years, it has been revealed that there are physiologically active effects such as prevention and improvement of curing and suppression of carcinogenesis.

  Although spiciness and bitterness are generally unfavorable tastes, they are important tastes that can make the taste of food complex and deep, and are not necessarily tastes to be suppressed. In addition, it is known that pungency and bitterness are formed and acquired with respect to their taste by continuously ingesting foods having those tastes and accumulating food experiences. In other words, through eating experience, foods and dishes with spiciness and bitterness are found to be delicious and consumed, or conversely, if there is no spiciness or bitterness, the food will feel unsatisfactory and the willingness to eat will decrease.

  As described above, spiciness and bitterness have a preference for them through eating experience, but since the eating experience varies depending on the individual, the preference for spicy food and bitter food varies greatly between individuals. Therefore, spiciness and bitterness are attracting attention as important tastes when considering food appetite and palatability.

  As mentioned above, spiciness and bitterness are not one kind of taste, but various kinds exist, but objectively evaluate the influence of specific spiciness or bitterness on the willingness and palatability of a certain food. If it is possible to do so, it becomes possible to select the kind and degree of preferred hotness or bitterness to be imparted to the food.

  As described above, since the individual appetite and preference for foods with a spicy or bitter taste vary greatly, it is difficult to measure them separately from the person who takes the food. Therefore, sensory evaluation that relies exclusively on human senses is used to evaluate the willingness to eat and the palatability for foods having a hot or bitter taste.

  However, sensory evaluation is suitable for comprehensive evaluation, but has a drawback that subjective factors such as individual differences, sensory fatigue, and changes in physical condition affect the evaluation, and there is a problem in terms of reproducibility. The QDA method (quantitative descriptive analysis method) is a method that gives objectivity to the subjective evaluation, but has a drawback that it takes time to select common terms and to train the panel.

  Further, as an alternative to sensory evaluation, various chromatographs including liquid chromatographs, and evaluations by devices such as odor sensors and taste sensors are used.

  However, although evaluation by an instrument such as a liquid chromatograph is objective, analysis for each target item is necessary, and it takes a considerable time to perform comprehensive evaluation. A sensor that substitutes human sense of smell and taste has a short measurement time, but has a problem in stability, reproducibility, and correlation with sensory evaluation by a subject.

  Therefore, in order to make the subjective evaluation by humans objective, it has been attempted to adopt a psychophysiological method for observing and measuring physiological responses occurring in the living body in addition to these. Psychophysiology is a psychological study that studies the state and movements of the heart using the indicators of biological responses that can be measured, such as pupil size, heart rate, blood pressure, brain waves, magnetoencephalogram, cerebral blood flow, and stress hormone concentrations. This is a new area. For example, humans show physiological responses such as changes in blood pressure, heart rate, and stress substances in saliva as well as changes in sensations and emotions as they smell. Observation and measurement of these physiological responses is a method for evaluating flavor from an angle different from conventional instrumental analysis and sensory evaluation, and is a new method for flavor evaluation.

  A biological light measurement device known as a device for measuring physiological responses irradiates a living body with visible to near-infrared light, detects reflection from the surface of the living body or light passing through the living body, It is an apparatus that generates an electrical signal corresponding to intensity, and can measure a biological function in real time non-invasively (for example, Patent Documents 1 and 2).

  In recent years, light has been radiated from multiple locations using optical fibers, the intensity of light passing through the living body is measured at multiple detection points, and information on the intensity of light passing through a relatively wide area including these detection points has been obtained. A biological light measurement device (hereinafter referred to as “optical topography device”) that displays the response signal as a time waveform (time course) or a two-dimensional image (topography image) has also been developed (for example, Patent Document 3).

  Measurement of biological light using these devices is mainly based on the relationship between the relative changes in blood substances before and after loading such as stimulation and brain function (for example, giving visual stimulation and controlling brain activity in the visual cortex). ), Generally used as a brain function measurement technique. The specific part of the brain is related to the control of a specific function of the living body, and the hemodynamics of the specific part of the brain changes by operating the specific function. In the part of the brain where nerve activity has occurred, capillary expansion, increase in oxygenated hemoglobin, decrease in deoxygenated hemoglobin occur several seconds later than the nerve activity. The biological optical measurement device noninvasively measures the change in the hemoglobin concentration. Hemoglobin in blood has the property of easily absorbing near-infrared light. By using this property to irradiate near-infrared light onto the scalp and detect reflected light, blood flow in the cerebral cortex can be determined. As a result, the state of activity can also be understood.

  By the way, there have been few biological optical measuring devices that measure functional changes and physiological changes of organs other than the brain, but using this device, the signal measured near the temple is the salivary gland response accompanying taste stimulation. However, it has been reported that it is based on changes in blood flow associated with parotid gland activity (Non-patent Document 1).

  For clinical examination of functional changes in salivary glands, which are organs other than the brain, in general, MRI, ultrasonic echo, and scintigraphy are used. The function change could not be monitored. Usually, in order to measure the salivary secretion ability, the technique of spitting out saliva over several minutes to several tens of minutes and taking out absorbent cotton into the oral cavity is taken, but the salivary gland secretion ability is measured in real time I couldn't.

  Changes in saliva secretion are also associated with changes in oral conditions (dry mouth, bad breath, ease of swallowing and chewing, speech), and mental status. In order to avoid the influence of such a state change, when measuring the amount of saliva secretion, as described above, a method of chewing absorbent cotton and exhaling saliva for several minutes is taken. As described above, since it is difficult to measure changes in the function of the salivary gland in real time in a non-invasive manner, development of a measurement method using a device with low restraint has been demanded. In recent years, a biological optical measuring device capable of measuring the salivary gland function in real time has been reported (Patent Document 4), and it has become increasingly clear that the salivary gland function can be measured by the optical topography device.

  Under such a background, the present applicant has been researching as a food and beverage flavor evaluation method using an optical topography device, and has developed and disclosed many inventions described below. For example, in Patent Document 5, the change in blood flow in the vicinity of the temple when drinking the sample is compared with the change in blood flow during drinking by using a comparative presentation method in which the sample is taken after drinking the target flavor as a control. The method for improving the taste of a taste substance or food or drink is characterized by selecting the type or amount of the flavor improver by screening as a sample having a taste close to the target taste. doing.

  Moreover, in patent document 6, when eating and drinking food and drink, the change of the blood flow for each phase of the stage (phase 1) which smells (phase 1), the stage included in a mouth (phase 2), and the stage swallowed (phase 3) is measured. In the flavor evaluation method for foods and beverages that evaluates the harmony between odor and taste, the higher the amount of change in blood flow in phase 2, the more the odor and taste are evaluated as being harmonized. A method for evaluating the flavor of food and drink is disclosed.

  Moreover, in patent document 7, a subject is made to evaluate a flavor one by one in order of a control (1st time), an evaluation object sample, and a control (2nd time), the change amount of the blood flow in that case is measured, and control (1st time) An evaluation method is disclosed in which, as the response intensity of the control (second time) is smaller than the response intensity, the flavor of the sample to be evaluated is determined to be closer to the control.

  Moreover, in patent document 8, when the flavor which becomes a target exists beforehand, the food / beverage which added the target flavor to the food / beverage base material to the test subject, and then the food / beverage which added the target flavor or the imitation flavor to the food / beverage base material When eating and drinking and evaluating the flavor, the amount of change in blood flow is measured, and when the target flavor is continuously consumed twice, the response intensity at the second target flavor decreases due to adaptation, but the imitation flavor A method for evaluating an imitation flavor is disclosed by utilizing the fact that the decrease in response intensity is smaller as the sensory difference is larger than the target flavor.

  Moreover, in patent document 9, a test subject is made to drink several taste substance aqueous solution from which a density | concentration differs, sensory evaluation and the measurement of a blood flow rate change are performed at that time, and the intensity of the taste by sensory evaluation and the response strength of the blood flow rate change are positive. A method for evaluating an appropriate concentration of a taste substance by utilizing the correlation is disclosed.

  Moreover, in patent document 10, a test subject is made to eat and drink several food and drink on the same category which belongs to a test subject's favorite food and drink, the blood-flow rate change in that case is measured, and a test subject is so large that the response intensity | strength in that case is large The method of evaluating that it is the food / beverage product which suits palatability is disclosed.

  Moreover, in patent document 11, the magnitude | size of this blood flow change obtained by continuously presenting two or more of the same types of stimuli to the subject and measuring the blood flow change that is the sensory response of the subject within each presentation time. A method for evaluating the preference of two or more stimuli based on the measurement, characterized by giving a task of the preference evaluation before the measurement and measuring a change in blood flow with the task added Two or more stimuli preference evaluation methods are disclosed.

  Moreover, in patent document 12, what added the known flavor improving agent with respect to the aqueous solution of gustatory substances of a specific density | concentration is made to drink a test subject, and a test subject is included in the temple part vicinity using a biological light measuring device. Measure the change in signal intensity in the area, select in advance the subject whose signal intensity of blood flow change changes, and then drink the taste substance aqueous solution to which the flavor improving agent is added for the selected subject. The method of evaluating the flavor improving agent by measuring the signal strength of the change in blood flow is disclosed.

JP 57-115232 A JP-A 63-275323 JP-A-9-98972 Japanese Patent Application Laid-Open No. 2010-100 Japanese Patent No. 4557917 Japanese Patent No. 4673341 Japanese Patent No. 4814152 Japanese Patent No. 4966790 Japanese Patent No. 4974383 JP 2010-51610 A JP 2011-117839 A Japanese Patent Application No. 2011-276277

J. Biomed. Opt., 16 (4), 2011, 047002

  However, in the studies so far including the above-mentioned studies, there has been no report that evaluates the influence of spicy substances or bitter substances on the willingness to eat foods and dishes by objective methods.

  In view of these circumstances, the problem to be solved by the present invention is to solve the drawbacks based on sensory evaluation, etc., and to efficiently change the willingness to eat by spicy substances or bitter substances in a short time without invasion, low restraint, and It is to provide a method that can be objectively evaluated.

  The present inventors have repeatedly studied to solve the above problems, and divide the ingredients of the seasoned tofu seasoning powder, such as flower buds, into taste, aroma, and spicy ingredients, Changes in blood flow in the vicinity of the temple when the subject is fed with a sample that is a combination of a taste component and an aroma component, and when the subject is fed with a sample that is a combination of a taste component, an aroma component, and a spicy component. Measured and compared with a biological light measurement device using near-infrared spectroscopy, the combination of flavor, aroma, and spicy ingredients is compared to when a sample that combines the flavor and aroma components of mapo tofu is consumed. It was found that the response intensity of the change signal significantly increased when the sample was fed.

  About this phenomenon, in order to examine whether the response intensity of the change signal is increased only by the spicy component, the present inventors removed the aroma component from each of the above samples, that is, the sample of only the taste component, In addition, when the subject was fed a sample in which the taste component and the spicy component were combined, no significant increase in response intensity was observed.

  On the other hand, in the sensory evaluation performed using the same sample as described above, when a sample excluding the fragrance component was fed, a result of feeling significantly more intense than the case where the fragrance component was combined was obtained. . In addition, when the sample excluding the aroma component was fed, a significantly lower result was obtained in terms of overall taste preference.

  In addition, the present inventors divided the grapefruit component into three parts: a taste component, an aroma component, and a bitter component, and in the same manner as described above, allowed the subject to eat a sample in which the flavor component and the aroma component were combined. Grapefruit was measured and compared with a biological light measurement device using near-infrared spectroscopy when blood flow changes in the vicinity of the temple were measured when eating a sample with a combination of taste, aroma and bitter components. The response intensity of the change signal increases when a sample that combines a taste component, aroma component, and a bitter component is consumed, compared to when a sample that combines a taste component and aroma component is consumed. I found.

  About this phenomenon, in order to examine whether or not the response intensity of the change signal is increased only by the bitter component, the present inventors removed the aroma component from each of the above samples, that is, a sample of only the taste component, In addition, when the subject was fed with a sample in which the taste component and the bitter component were combined, no significant increase in response intensity was observed.

  On the other hand, in the sensory evaluation performed using the same sample as described above, when the sample excluding the fragrance component was fed, the overall taste preference was higher than when the fragrance component was combined. Significantly lower results were obtained.

  Based on the above facts, the presence of an aroma component is necessary for the enhancement of blood flow near the temple by spiciness or bitterness, and the presence of the aroma causes the phenomenon that blood flow near the temple is increased. We thought that the change in the willingness to eat due to spicy substances or bitter substances could be evaluated correctly. In addition, the response intensity of the change signal of the amount of hemoglobin near the temple reflects the blood flow change accompanying salivary gland activity, and the degree of salivary gland activity is considered to represent the strength of the subject's willingness to eat, It was considered that the response intensity can be used as the intensity of the willingness to eat. In the present invention, the willingness to eat means a willingness to eat more food and drink.

  In addition, when the change in willingness to eat due to a spicy substance or a bitter substance was measured with a biological light measuring device based on near infrared spectroscopy, a result correlated with sensory evaluation was obtained. It has been confirmed that it is an objective indicator of changes in eating motivation caused by substances or bitter substances.

  From the above results, the present inventors have established a method for evaluating changes in the willingness to eat due to spicy substances or bitter substances by measuring the amount of hemoglobin in the vicinity of the temple of the subject.

Thus, the present invention provides the following.
[1] A method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance, wherein the amount of change in hemoglobin concentration associated with salivary gland activity is measured using near-infrared spectroscopy.

[2] A first step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using a near-infrared spectroscopic method after feeding a sample combining a taste component and an aroma component,
A second step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using near-infrared spectroscopy, after feeding a subject with a sample that combines a taste component, aroma component, and a spicy or bitter substance; ,
A relative value between the amount of change in hemoglobin concentration measured in the first step and the amount of change in hemoglobin concentration measured in the second step is obtained, and the relative value is used to change the willingness to eat due to a spicy substance or a bitter substance A third step as an indicator of
A method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance.

[3] A first step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using a near-infrared spectroscopic method after feeding a sample of a combination of a taste ingredient and a spicy substance or a bitter substance ,
A second step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using near-infrared spectroscopy, after feeding a subject with a sample that combines a taste component, aroma component, and a spicy or bitter substance; ,
A relative value between the amount of change in hemoglobin concentration measured in the first step and the amount of change in hemoglobin concentration measured in the second step is obtained, and the relative value is used to change the willingness to eat due to a spicy substance or a bitter substance A third step as an indicator of
A method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance.

[4] The evaluation method according to any one of [1] to [3], wherein the amount of change in hemoglobin concentration associated with salivary gland activity is the amount of change in hemoglobin concentration associated with parotid gland activity.

[5] The evaluation method according to any one of [1] to [4], wherein the change in the willingness to eat by the spicy substance or the bitter substance is associated with the change in the preference for the food by the spicy substance or the bitter substance.

ADVANTAGE OF THE INVENTION According to this invention, the change of the willingness to eat by a spicy substance or a bitter substance can be evaluated efficiently and objectively in non-invasive, low restraint, and a short time.

FIG. 1 is an explanatory diagram showing a time schedule of sample presentation, drinking, and evaluation (Examples 1 and 2). FIG. 2 is an explanatory diagram showing an average blood flow change (measurement results of 52 channels) of a subject when the additive M2 is ingested after the additive M1 is ingested (Example 1). FIG. 3 is an explanatory view showing the average blood flow change (measurement results of 52 channels) of the subject when the additive M3 was consumed after the non-additive M was consumed (Comparative Example 1). FIG. 4 is an explanatory view showing a sensory evaluation questionnaire sheet in Example 1 and Comparative Example 1. FIG. 5 shows the response intensity (CH43) when the additive M1 (third sample) is swallowed with respect to the response intensity (CH43) of the subject when the additive M1 (second sample) is swallowed in the order of presentation (A). And the ratio of the response intensity (CH43) when the additive M2 (third sample) was swallowed to the response intensity (CH43) of the subject when the additive M1 (second sample) was swallowed (left side) In addition, the response strength (CH43) when the non-added product M (third sample) is swallowed with respect to the response strength (CH43) of the subject when the unadded product M (second sample) is swallowed in the order of presentation (B) ) And the ratio of the response strength (CH43) when the additive M3 (third sample) is swallowed to the response strength (CH43) of the subject when the unadded product M (second sample) is swallowed (Right side) is an explanatory diagram ( Example 1, Comparative Example 1). FIG. 6 is an explanatory view showing an average sensory evaluation of the subject when the additive M1 and additive M2 are drunk (Example 1). FIG. 7 is an explanatory diagram showing an average sensory evaluation of the subject when the unadded product M and the added product M3 were drunk (Comparative Example 1). FIG. 8 is an explanatory view showing an average blood flow change (measurement results of 52 channels) of a subject when the additive G2 is ingested after the additive G1 is ingested (Example 2). FIG. 9 is an explanatory view showing the average blood flow change (measurement results of 52 channels) of the subject when drinking the additive G3 after drinking the additive-free product G (Comparative Example 2). FIG. 10 is an explanatory view showing a sensory evaluation questionnaire sheet in Example 2 and Comparative Example 2. FIG. 11 shows the response intensity (CH44) when the additive G1 (third sample) is consumed with respect to the response intensity (CH44) of the subject when the additive G1 (second sample) is consumed in the order of presentation (C). And the ratio of the response intensity (CH44) when the additive G2 (third sample) was swallowed to the response intensity (CH44) of the subject when the additive G1 (second sample) was swallowed (left side) In addition, the response strength (CH44) when the non-added product G (third sample) is swallowed with respect to the response strength (CH44) of the subject when the non-added product G (second sample) is swallowed in the order of presentation (D) ) And the ratio of the response strength (CH44) when the additive G3 (third sample) is swallowed to the response strength (CH44) of the subject when the unadded product G (second sample) is swallowed (Right) is an explanatory diagram (施例 2, Comparative Example 2). FIG. 12 is an explanatory diagram showing an average sensory evaluation of the subject when the additive G1 and the additive G2 were drunk (Example 2). FIG. 13 is an explanatory diagram showing an average sensory evaluation of the subject when the unadded product G and the added product G3 were drunk (Comparative Example 2).

  As described above, the present invention is a method for evaluating a change in willingness to eat by a spicy substance or a bitter substance, and hemoglobin associated with salivary gland activity using near-infrared spectroscopy (NIRS), which is a non-invasive measurement technique. It is characterized by measuring the amount of change in density. Hereinafter, the procedure for carrying out the present invention and the contents thereof will be described in detail.

  First, in the evaluation method of the present invention, three parts, that is, a taste component, an aroma component, and a pungent substance or a bitter substance are prepared based on the food or drink to be evaluated.

  In addition to the five basic tastes of sweetness, sourness, salty taste, bitterness, and umami, the taste ingredient is composed of a substance that exhibits only taste (taste that is felt on the tongue) such as astringency and spiciness. However, it does not include a spicy substance or a bitter substance to be evaluated in the present invention. The aroma component is composed of a substance exhibiting only aroma. The pungent substance or the bitter substance is a pungent substance or a bitter substance which is an object for which a change in the willingness to eat is evaluated according to the present invention.

  These taste components and aroma components each have a flavor of food and drink having a hotness or bitterness derived from the above-mentioned hot substance or bitter substance (including food and drink to which the hot substance or bitter substance is added). It corresponds to the constituting taste component and aroma component. Therefore, in this invention, the element which comprises the flavor of the food and drink which has the said hotness or bitterness is divided into a taste component, an aromatic component, and a hotness substance or a bitterness substance, and the process of preparing each is performed. In addition, the said taste component, a fragrance | flavor component, and a spicy substance or a bitter substance are comprised from a single component or a some component according to food and drink.

  The food and drink having the spiciness according to the present invention may be any food or drink having a spiciness, but components known as spiciness components such as capsaicin, dihydrocapsaicin, piperine, shabicin, α-sanshool, β-sanshool. , Gingerone, gingerol, tadenal, tadeon, diallyl sulfide, diallyl disulfide, p-hydroxybenzyl isothiocyanate, allyl isothiocyanate, 4-methylthio-3-butenyl isothiocyanate, etc. However, it is not limited to these. Among the spicy ingredients, for example, capsaicin or dihydrocapsaicin is for pepper, piperine or shabicin is for pepper, α-α-sanshool, β-sanshool, gingerone, shogaol, tadenal, tadeon, diallyl sulfide, diallyl disulfide Sulfide, p-hydroxybenzyl isothiocyanate, allyl isothiocyanate, 4-methylthio-3-butenyl isothiocyanate or β-sanshool for sanchou, gingerone or shogaol for ginger, tadenal or tadeon for tadpole, Diallyl sulfide or diallyl disulfide can be added to onion or garlic with p-hydroxybenzyl isothiocyanate, allyl isothiocyanate or 4-methylthio-3-butyl. Isothiocyanate are components contained respectively mustard, horseradish or Japanese radish.

  The food and drink having the spicy component is not particularly limited, but is preferably a cooked product such as curry, mapo tofu, maple, noodles, shrimp chili, seafood such as mentaiko and chorizo, and processed meat products. , Pickles such as kimchi, seasoning such as chili oil, tabasco sauce, seasoning spices, and drinks with ginger.

  The food and drink having a bitter taste according to the present invention may be any food or drink having a bitter taste, but components known as bitter ingredients such as catechins (epicatechin (EC), epicatechin gallate (ECg), epigallo, etc. Catechin (EGC), epigallocatechin gallate (EGCg, etc.), caffeine, gallic acid, tyrosol, amino acids (arginine, leucine, isoleucine, tyrosine, prolylleucine, phenylalanine, etc.), anthocyanidin, quercetin, saponin, α- G rutin, naringin, limonin, α-G hesperidin, chlorogenic acid, magnesium chloride, calcium chloride, magnesium sulfate, various basic drugs (alloenine, alkaloid, promethazine, propranolol, berberine, chlorpromazine, chlorfe Nylamine, papaverine, thiamine, quinine, etc.) and inorganic acid salts (hydrochloride, nitrate, sulfate, etc.) and organic acid salts (acetate, citrate, carbonate, maleate, etc.), Kampo medicines and herbal medicines Bitterness and astringent ingredients derived from auren, assembly, keihi, kujin, yellowfin, kohka, daiou, ogon, oak, gymnema, logai, ginkgo, chlorella, jujube, etc. Moisturizer such as methyl paraben, propyl paraben, butyl paraben used as bactericides such as sodium alkyl phosphate, menthol used as perfume, linalool, phenyl ethyl alcohol, ethyl propionate, geraniol, linalyl acetate, benzyl acetate, etc. etc Foods and beverages containing aluminum lactate used as an astringent, such as 8-acetylated sucrose and purcine used as alcohol modifiers, etc. Is not to be done.

  Although there is no limitation in particular as food-drinks which have the said bitter taste, Carbonated drinks; Fruit juice of citrus fruits (grapefruit, orange, lemon, etc.), juice drinks, soft drinks with juice, citrus fruit drinks and fruit drinks with fruits; tomatoes , Peppers, celery, cucumbers, bitterns, carrots, potatoes, alparagus, bracken, springfish, vegetable drinks containing these vegetables, vegetable soups; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, wine, Beverages such as beer; beverages containing crude drugs and herbs; powdered beverages, concentrated beverages, sports beverages, nutritional beverages, alcoholic beverages, etc .; breads, macaroni, spaghetti, noodles, cake mixes, fried flour, bread crumbs, gyoza Flour products such as skin; sauce, soy sauce, miso, processed tomato seasoning, mirin, vinegar, chili Seasonings such as curry powder, spice mix, umami seasonings; soy foods such as tofu and soy milk; emulsified foods such as cream, dressing, mayonnaise, margarine; meat or processed foods, canned meat, meat paste, ham, chicken nuggets Processed livestock products such as sausages, fish meat, surimi, fish eggs, canned fish, fish ham, fish sausage, fish paste products, marine delicacies, dried fish, tsukudani, peanuts, cashew nuts, pecan nuts , Nuts such as natto, fermented foods such as natto; pickles; dairy products such as cheese, milk, processed milk, skimmed milk powder, milk drinks, yogurt; caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes・ Pies, snacks, crackers, Japanese sweets Rice crackers, beans confectionery, confectionery and desserts confectionery; baby food, sprinkled, mention may be made of a commercially available foods such as Green Tea over Rice glue. Of these, citrus fruits such as grapefruit containing bitterness components such as naringin, bittersweet bitterness that is preferred as various cooked foods, and beer beverages using hops that are bitterness components are particularly preferable.

  As described above, in the present invention, first, the food or drink having a hot or bitter taste is divided into three parts, a taste ingredient, an aroma ingredient, and a hot or bitter substance, and each is prepared. As a method for preparing a taste component, aroma component, and a spicy substance or a bitter substance from the food or drink, the flavor is obtained by selectively extracting the aroma component such as steam distillation or supercritical carbon dioxide extraction from the actual food or drink. The components are collected and divided into aroma components and taste components (including spicy substances or bitter substances to be evaluated), and the taste components and spicy substances are further analyzed by general techniques such as high performance liquid chromatography. Or the method of obtaining a taste ingredient and a spicy substance or a bitter substance by separating a bitter substance can be illustrated. In addition, it is easier to evaluate food and drink as a solution, but in order to make a solution, a taste component is extracted from the food and drink with an aqueous solvent such as water or ethanol, and steam distillation is performed before or after extraction. Exemplifying a method of obtaining a taste component and a spicy substance or a bitter substance by the above method after deodorizing only aroma components by various deodorization methods such as supercritical carbon dioxide extraction and activated carbon treatment to obtain a taste component Can do.

  Moreover, a reconstruct can be illustrated as another method for obtaining a taste component. Reconstruction is a technique for mixing and reproducing various taste components based on analysis data of taste components of foods and beverages (hereinafter referred to as “taste reconstructs”). Called "goods"). As a general method of reconstructing, first, various taste components in food and drink are analyzed by a general method such as high performance liquid chromatography. Examples of various taste constituents include sweet substances such as sugars; salty substances such as salt and other salts; sour substances such as organic acids; bitter substances such as caffeine, polyphenols and alkaloids; and umami substances such as nucleic acids and amino acids. be able to. After that, based on the analysis value, a taste component selected from sweet substances, salty substances, sour substances, bitter substances, umami substances, etc. is prepared, thereby preparing a taste reconstructed product composed of food and drink taste ingredients. can do.

  The fragrance component means a fragrance that reproduces only the fragrance portion of the food or drink having the hotness or bitterness. As a method for preparing the fragrance component, in addition to the above-mentioned method for preparing as an fragrance extract, a general existing formulation for the food or drink, or a reproduction of the fragrance of the food or drink, or as described in the literature, etc. It can be prepared based on aroma analysis data, original analysis data, or a formulation formulated with reference to these.

  The spicy substance or bitter substance is a spicy substance or bitter substance to be evaluated according to the present invention, and as a preparation method thereof, in addition to the method prepared as an extract, the food is used for food or food, or the food is hot. Formulated based on or with reference to general existing formulations that have been reproduced as substances or bitter substances, analysis data of spicy substances or bitter substances described in literature, etc., or original analysis data It can be prepared from such a prescription.

  In the present invention, any one of a sample that combines the taste component and aroma component (flavor component), and a sample that combines the taste component and a spicy substance or a bitter substance, and the taste component and aroma A process is performed in which the subject is fed each of the ingredients and the sample that combines the spicy substance or the bitter substance. In this step, the subject is allowed to eat any one of the sample combining the taste component and the aroma component, and the sample combining the taste component and the spicy substance or bitter substance (first step). Thereafter, the sample in which the taste component, the aroma component and the spicy substance or the bitter substance are combined is fed (second step).

The process of feeding the subject is performed, for example, as follows. First, three samples (samples 1 to 3) are sequentially evaluated by either one of the following presentation orders (1) or (2) in one measurement. The following two presentation orders will be prepared. The subject does not know in advance which of the following presentation orders is presented. Each presentation order is performed several times (N times) (total N × 2 times measurement). An operation in which these presentation orders are randomly performed in the same time zone and the measurement is performed in total (N × 2) times is defined as one set.
Presentation order (1): Sample 1: Sample combining food and beverage taste components and aroma components, Sample 2: Sample combining food and beverage flavor components and flavor components, Sample 3: Food and beverage flavor components A sample that combines aroma components.
Presentation order (2): Sample 1: Sample combining food and beverage taste components and aroma components, Sample 2: Sample combining food and beverage flavor components and flavor components, Sample 3: Food and beverage flavor components, A sample that combines aroma components and spicy or bitter substances.

  In addition, the measurement is performed for each presentation order, for example, by alternately combining a rest (rest) period (60 seconds 6 times) and a feeding period (30 seconds 3 times). For example, if a sample is a solution, the evaluation of one sample is performed as follows. First, put the subject in a resting state (about 60 seconds), and then inspect the sample (sample solution) in the mouth, and usually drink food and drink according to the signal from the examiner. After swallowing in the mouth, swallow it at a natural timing without holding it, and after resting in the mouth, rest for 60 seconds again according to the signal from the examiner. In this way, three preselected samples are sequentially evaluated by the above procedure.

  In the process of feeding the sample to the subject, that is, in the first step and the second step described above, the biological signal of the subject, including the time of eating and drinking and resting time, is obtained using near infrared spectroscopy (NIRS). Measure the amount of change in hemoglobin concentration associated with salivary gland activity. As a method for measuring the biological signal for that purpose, for example, a method of measuring a change in signal intensity near the temple portion of the subject with a biological light measuring device can be exemplified.

  When a subject drinks a sample solution, information such as taste components in the sample solution is transmitted to the brain, causing nerve activity. In the brain where nerve activity has occurred, capillary expansion and oxygenation are delayed by several seconds. Although an increase in hemoglobin and a decrease in deoxygenated hemoglobin occur, the biological optical measuring device measures this hemoglobin concentration change and displays it as a change in signal intensity. That is, when near-infrared light (700-1500 nm) is applied to the brain from the subject's scalp using a biological light measurement device, the near-infrared light passes through the brain tissue and then reflects back to the scalp. However, since near-infrared light is absorbed by hemoglobin, a change in hemoglobin concentration (a change in blood flow over time) can be seen from a change in the degree of attenuation of the reflected light over time. In the evaluation method of the present invention, stimulation by a spicy substance or a bitter substance recognized by the brain is measured as a response signal of salivary gland activity near the temple portion, specifically, a change signal of hemoglobin amount mainly accompanying parotid gland activity.

  The biological optical measurement apparatus that can be used in the evaluation method of the present invention uses near-infrared light that has low photon energy and transmits well to the human body, irradiates the scalp through an optical fiber, and transmits through the scalp and skull. This device detects light reflected from the cerebrum again on the scalp by converting it into an electrical signal. By using this apparatus, the blood flow change can be measured by measuring the reflected light intensity of near-infrared light absorbed by hemoglobin, which is a chromoprotein contained in blood. In the evaluation method of the present invention, the relative change in hemoglobin that changes with the neural activity of the cerebral cortex is measured at multiple points using the optical topography device, i.e., near infrared spectroscopy, among biological light measurement devices. It is preferable to use a device that displays as a brain function image. Since the brain is known to increase blood flow at the active site, the optical topography device can measure local cerebral blood flow changes at multiple points completely and simultaneously. Can be observed as an image.

  The basic structure of the optical topography device consists of an irradiation device that sends the light emitted from the near-infrared semiconductor laser to the optical fiber, and an irradiation detection device for arranging the irradiation fiber and the detection fiber at a predetermined position on the scalp ( Probe) and a calculation part for processing, calculating and displaying the detected optical signal. The light reflected from the scalp enters the photodiode from the detection fiber and is converted into an electrical signal. After that, it is determined from which irradiation point this electrical signal has arrived, and the detected light intensity corresponding to each measurement point Based on the data, a change in hemoglobin concentration is calculated, and a topographic image is generated.

  Evaluation of changes in willingness to eat due to spicy substances or bitter substances is made by measuring changes in the signal intensity in the vicinity of the temple of the subject with a biological light measurement device, and blood flow data for each channel (CH) corresponding to the vicinity of the temple. Can be performed by statistical processing. Examples of the optical topography apparatus used in the present invention include a Hitachi ETG-4000 type optical topography apparatus (manufactured by Hitachi Medical Corporation: 52 channels).

  In the evaluation method of the present invention, the part for measuring the response intensity of the change in blood flow is set near the temple as described above. In this region, signals associated with salivary glands, particularly parotid gland activity, are measured in real time. As for the response to the change in blood flow near the temple, when the Hitachi ETG-4000 optical topography apparatus is used, the channels 20, 21, 30, 31, 40, 41, 42, 50, 51, 52 are listed on the left side. On the right side, the channels 11, 12, 22, 23, 32, 33, 34, 43, 44, 45 can be mentioned. Of these channels, channels 40, 41, 51, and 52 are particularly preferable on the left side, and channels 33, 34, 43, and 44 are particularly preferable on the right side.

  When eating or drinking a sample or drinking a sample solution according to the procedure described above, the blood flow gradually increases after it is put in the mouth in the vicinity of the temple, and the blood flow reaches a maximum between about 5 seconds and about 30 seconds. Indicates the value. Thereafter, the blood flow gradually decreases, and returns to the original level in about 60 seconds after being included in the mouth.

  Therefore, the “minimum value” of blood flow from the moment of inclusion in the mouth to about 15 seconds is subtracted from the “maximum value” of blood flow from about 5 seconds to about 30 seconds after inclusion in the mouth at a specific site. Value, that is, the “response intensity” of the change in blood flow rate, is defined as a change in signal intensity near the temple portion. The change in the signal intensity corresponds to the amount of change in the hemoglobin concentration. Since the signal obtained by near infrared spectroscopy (NIRS) is the product of the hemoglobin concentration and the optical path length, it cannot be treated as the absolute value of the hemoglobin concentration. Therefore, assuming that the “minimum value” is a baseline, the amount of change in hemoglobin concentration from the “minimum value” to the “maximum value” is calculated. It should be noted that the signal data obtained by NIRS can normally remove data mixed with artifacts by averaging several trials.

  In the evaluation method of the present invention, a relative value between the amount of change in hemoglobin concentration measured in the first step and the amount of change in hemoglobin concentration measured in the second step is obtained, and the relative value is determined as a spicy substance. Or it is set as an index of the change in the willingness to eat due to the bitter substance (third step). As the relative value, a value obtained by dividing the amount of change in hemoglobin concentration (change in signal intensity) measured in the second step by the amount of change in hemoglobin concentration (change in signal intensity) measured in the first step, or A value calculated by subtracting the amount of change in hemoglobin concentration measured in the first step from the amount of change in hemoglobin concentration measured in the second step can be used. The relative value is not only an indicator of a change in willingness to eat due to a spicy substance or a bitter substance, but a repetition of a sense of willingness to eat leads to a preference. It can also be used as an indicator for this.

When a spicy substance or a bitter substance exhibits a favorable taste for the subject, a high willingness to eat is evoked, but the relative value in that case is compared with that when the spicy substance or the bitter substance exhibits a taste that is not preferable for the subject. A phenomenon that increases significantly. In the present invention, it is assumed that such a case is highly motivated to eat by a spicy substance or a bitter substance. In the evaluation method of the present invention, the greater the relative value, the stronger the salivary gland activity, the higher the willingness to eat and the preference, and the smaller the value, the weaker the salivary gland activity and the lower the willingness to eat and the preference. In the step of feeding the sample to the subject, the evaluation result and the sensory evaluation obtained by the evaluation method of the present invention are performed by performing the sensory evaluation while measuring the biological signal of the subject using near infrared spectroscopy. The correlation between the results can be confirmed.

  The degree of willingness to eat is the value of the response intensity ratio obtained by dividing the amount of change in hemoglobin concentration measured in the second step by the amount of change in hemoglobin concentration measured in the first step. For example, it can be evaluated as follows. That is, when the response intensity ratio is less than 1 or close to 1, no appetite for appetite has occurred or the degree thereof is very low. Assess that high appetite for appetite occurs when it is around 5 and very high appetite for appetite when it exceeds 2 and extremely high appetite for appetite when it exceeds 3 Can do.

  The following examples further illustrate the present invention.

(Example 1) Evaluation of changes in willingness to eat-case of a mapo flavor soup model According to the composition of Table 1 which is a maple flavor soup model, a taste composition was prepared (unadded product M). Next, a taste composition and a flavor composition were prepared and mixed well (additive M1). Further, a taste composition, a flavor composition and a spicy composition were prepared and mixed well (additive M2). In accordance with the following procedure, each of the unadded product M, the added product M1, and the added product M2 is fed to the subject, and the blood flow in the vicinity of the temple is measured with an optical topography device. I made an answer.

[subject]
8 (6 men in their 20s and 30s, 2 women).
[Measuring method]
The prepared sample was heated to 60 ° C. before drinking and poured into a plastic cup by about 40 ml to prepare a sample to be drunk. The procedure for drinking and evaluating the sample by the subject is as follows.
Rest 60 seconds-> sample drinking (evaluation of sample taken for 30 seconds)-> rest 60 seconds-> 180 seconds: fill in the evaluation questionnaire during that time-> repeat the procedure from the first rest again. The time schedule of sample presentation, drinking and evaluation is shown in FIG. In FIG. 1, the control conditions correspond to the second and third samples in the following presentation order (A1), and the test conditions correspond to the second and third samples in the following presentation order (A2).
[Presentation order (A)]
Order of presentation (A1): additive M1 → additive M1 → additive M1
Presentation order (A2): additive M1 → additive M1 → additive M2
The order of presentation (A1) and (A2) was measured once each.
[measuring device]
Hitachi ETG-4000 optical topography system (Hitachi Medical Co., Ltd .: 52 channels)
[Sensory evaluation questionnaire]
The lowest odor strength is “No”, the highest is “Very strong”, and the range is “weak”, “normal”, “strong”, and there are 13 levels. “Very strong”, “weak”, “ordinary”, “strong” between the 13 steps, the preference of the sample that was eaten as “low” is the “poor”, the highest is “preferable” The subject was described using a sensory evaluation table divided into 13 stages. Similarly, sweetness, sourness, salty taste, umami taste, and bitterness were also described in 13 stages. A sensory evaluation questionnaire is shown in FIG.

(Comparative example 1) Confirmation of the influence of the spiciness composition alone on the change in the willingness to eat A taste composition was prepared according to the composition of Table 1, which is a maple flavor soup model (unadded product M). Next, a taste composition and a spicy composition were prepared and mixed well (additive M3). The non-added product M and the added product M3 were allowed to be drunk by the subject according to the following procedure, and the blood flow in the vicinity of the temple was measured with an optical topography device, and was described in a sensory evaluation questionnaire.
[Presentation order (B)]
Presentation order (B1): non-added product M → non-added product M → non-added product M
Presentation order (B2): non-added product M → non-added product M → added product M3
The order of presentation (B1) and (B2) was measured once by the same subject as in Example 1. The measuring method, measuring device, and description method of the sensory evaluation questionnaire are the same as those in the first embodiment.

[Results of Example 1 and Comparative Example 1]
FIG. 2 shows an average blood flow change (measurement result of 52 channels) of the subject when the additive M2 was consumed after the additive M1 (second sample) was consumed in the order of presentation (A2). In addition, FIG. 3 shows the average blood flow change (measurement result of 52 channels) of the subject when the additive M3 was consumed after drinking the unadded product M (second sample) in the order of presentation (B2). Moreover, the sensory evaluation result of the test subject when the additive M1 (third sample) in the order of presentation (A1) and the additive M2 in the order of presentation (A2) are consumed is shown in FIG. In addition, FIG. 7 shows sensory evaluation results of the subject when the non-added product M (third sample) in the presentation order (B1) and the additive M3 in the presentation order (B2) were drunk.
First, when the additive M1 (third sample) in the order of presentation (A1) and the additive M2 in the order of presentation (A2) were consumed, as shown in the sensory evaluation results of FIG. Compared to the additive M1 in which the taste composition and flavor composition were mixed, the additive M2 to which the spicy composition was further added was significantly spicy, and the evaluation of the strength and preference of the fragrance was high. On the other hand, they answered that sweetness and umami taste were suppressed to an appropriate level by being suppressed by spicy stimulation.
Next, as shown in the results of FIG. 2, the channels with a large increase in blood flow are channels 19, 20, 21, 29, 30, 32, 40, 41, 42, 43, 44, 51, 52 on the left side. On the right side were channels 11, 12, 22, 23, 32, 33, 34, 43, 44, 45. Of these, the channels 30, 40, 41, 42, 51, 52 on the left side, and the channels 22, 23, 32, 43, 44 on the right side were particularly large. These channels reflect the response to changes in blood flow near the left and right temples, but it is known that signals associated with salivary glands, particularly parotid gland activity, are measured in real time at this site. .
As for blood flow, when 8 of 8 people took additive M1, the amount of change in blood flow associated with salivary gland activity in the left and right temple areas was significant when additive M2 was drunk. An increase was observed (Figure 2). When the additive M1 is continuously presented as a result of comparison using the peak ratio (response intensity ratio) to the blood flow change amount for the second sample of the blood flow change amount for the third sample after drinking the second sample ( Compared with the order of presentation (A1)), it was confirmed that blood flow was significantly increased by the addition of spicy substances in the presence of the mapo flavored soup model flavor in the measurement region of the left and right temples (Fig. 5).
From the above results, by adding a spicy substance to the sample containing the flavor composition and flavor composition of the mapo flavored soup model, the willingness to eat and drink increases and the salivary gland blood flow also increases It was confirmed.

On the other hand, from the case where the non-added product M and the added product M3 were drunk in the order of presentation (B2), the following was confirmed. That is, as shown in the sensory evaluation results of FIG. 7, all the eight subjects answered that the non-added product M, which is a taste composition, was “drinkable but not delicious”, and the additive M3 added with a spicy substance. Was the strong hotness left in the throat, and only the impact of hotness was emphasized.
In addition, regarding the blood flow rate, when all of the eight people drank the additive M3, the blood flow change amount associated with the salivary gland activity in the left and right temple portions was compared with the case where the additive M3 was drunk. There was no significant increase (Figure 3). This was more clearly shown in a comparison using the peak ratio (response intensity ratio) of the blood flow change amount for the third sample after drinking the second sample to the blood flow change amount for the second sample. That is, when the non-added product M is presented continuously (presentation order (B1)), there is a significant difference between the response strength ratio of the non-added product M and the response strength ratio of the added product M3 in the presentation order (B2). It was not recognized (FIG. 5).
From the above results, in the absence of the flavor flavored soup model flavor, simply adding a spicy substance to the flavored composition of the flavored soup model may increase the willingness to eat and drink. No increase in salivary blood flow was observed.

The following conclusions can be drawn from the results of Example 1 and Comparative Example 1. That is, it was confirmed that there is no increase in salivary gland blood flow and no increase in the willingness to eat when the additive M3 in which the spicy substance is added to the taste composition is consumed.
In contrast, a significant increase in salivary gland blood flow was observed in the additive M2 added with the taste composition, flavor composition and spicy substance, and the combination of flavor composition and spicy substance used in the mapo flavor soup model was It was confirmed that the willingness to eat increased.
As described above, when the effect of the spicy substance on the willingness to eat was measured by the evaluation method of the present invention, a result correlating with the sensory evaluation was obtained, and the relative value specified by the evaluation method of the present invention depends on the spicy substance. It was confirmed that it can be an objective index in evaluating changes in eating intention. In addition, if the evaluation method of the present invention is used, it is possible to evaluate whether the flavor added for foods and drinks having a spicy stimulus is preferable to increase the willingness to eat, and to add a spicy substance to foods that do not have a spicy stimulus. When added, it can be used as an evaluation method, such as whether the willingness to eat can be increased.

(Example 2) Evaluation of change in willingness to eat due to bitter substances-grapefruit flavored beverage model A taste composition was prepared according to the composition of Table 2 which is a grapefruit flavored beverage model (unadded product G). Next, the taste composition and the bitter composition were mixed well (additive G1). Furthermore, the taste composition, the bitter composition, and the flavor composition were mixed well (additive G2). In accordance with the following procedure, each of the unadded product G, the added product G1, and the added product G2 is fed to the subject, and the blood flow in the vicinity of the temple is measured with an optical topography device. I made an answer.

[subject]
8 (5 women in their 20s and 30s, 3 men in their 20s and 30s)
[Measuring method]
The procedure for drinking and evaluating the sample by the subject is as follows.
Rest 60 seconds-> sample drinking (evaluation of sample taken for 30 seconds)-> rest 60 seconds-> 180 seconds: fill in the evaluation questionnaire during that time-> repeat the procedure from the first rest again. The time schedule of sample presentation, drinking and evaluation is shown in FIG. The time schedule of sample presentation, drinking and evaluation is shown in FIG. In FIG. 1, the control conditions correspond to the second and third samples in the following presentation order (C1), and the test conditions correspond to the second and third samples in the following presentation order (C2).
[Presentation order (C)]
Presentation order (C1): additive product G1 → additive product G1 → additive product G1
Order of presentation (C2): additive G1 → additive G1 → additive G2
The order of presentation (C1) and (C2) was measured once each.
[measuring device]
Hitachi ETG-4000 optical topography system (Hitachi Medical Co., Ltd .: 52 channels)
[Sensory evaluation questionnaire]
About the intensity of the odor, the lowest is “no”, the highest is “very strong”, and the intervals are “weak”, “normal”, “strong”, 13 levels, bitterness, sourness, sweetness, saltiness, umami strength The lowest is “no”, the highest is “very strong”, and the intervals are “weak”, “normal”, and “strong” in 13 levels. ”, The highest was“ preferred ”, and the subjects were described using a sensory evaluation table divided into 13 stages. In addition, items for evaluating the grapefruit-likeness of the fed sample and the grapefruit-likeness such as the fruit juice feeling, the sensation of feeling, and the albedo feeling were also described in 13 stages.
A sensory evaluation questionnaire is shown in FIG.

(Comparative example 2) Confirmation of the influence of the bitterness composition alone on the change in eating will The taste composition was prepared according to the composition of Table 2 which is a grapefruit flavor drink model (unadded product G). Next, a taste composition and a flavor composition were prepared and mixed well (additive G3). The non-added product G and the added product G3 were allowed to be drunk by the subject according to the following procedure, and the blood flow in the vicinity of the temple was measured and described in the sensory evaluation questionnaire.
[Presentation order (D)]
Presentation order (D1): non-added product G → non-added product G → non-added product G
Presentation order (D2): non-added product G → non-added product G → added product G3
The order of presentation (D1) and (D2) was measured once by the same subject as in Example 2. The measuring method, measuring device, and description method of the sensory evaluation questionnaire are the same as those in Example 2.

[Results of Example 2 and Comparative Example 2]
FIG. 8 shows the average blood flow change (measurement result of 52 channels) of the subject when the additive G2 was consumed after the additive G1 (second sample) was consumed in the presentation order (C2). In addition, FIG. 9 shows the average blood flow change (measurement result of 52 channels) of the subject when the additive G3 is consumed after drinking the unadded product G (second sample) in the order of presentation (D2). Moreover, the sensory evaluation result of the test subject when the additive G1 (third sample) in the order of presentation (C1) and the additive G2 in the order of presentation (C2) are consumed is shown in FIG. In addition, FIG. 13 shows sensory evaluation results of the subject when the unadded product G (third sample) in the presentation order (D1) and the additive G3 in the presentation order (D2) were drunk.
First, in the case of drinking in the order of presentation (C1) and (C2), as shown in the results of the sensory evaluation in FIG. 12, the test subject was compared with the additive G1 in which the taste composition and the bitter composition were mixed, Furthermore, enhancement of sweetness and sourness was confirmed for the additive G2 to which the flavor composition was added. In addition, the addition of the flavor composition markedly increased the feeling of albedo (feeling such as flavor derived from citrus peel) and the feeling of fruit juice, and markedly increased the grapefruit character, unity / harmony, and preference.
As for blood flow, when 8 of 8 people drink additive G1, when the additive G2 is drunk, the change in blood flow associated with salivary gland activity in the left and right temple regions A significant increase was observed (FIG. 8. Channels 9, 10 and 20 were not measurable). When comparing the blood flow change amount for the third sample after drinking the second sample with the peak ratio (response intensity ratio) to the blood flow change amount for the second sample, the additive G1 is presented continuously ( Compared with the presentation order (C1)), it was confirmed that the blood flow was significantly increased by the addition of the flavor composition in the measurement region of the left and right temple portions (FIG. 11).
From the above results, by adding a flavor composition to a sample containing a taste composition and a bitter composition of a grapefruit beverage model, the willingness to eat and want to drink increases, and the salivary gland blood flow also increases. Was confirmed.

On the other hand, the following was confirmed from the case of drinking in the order of presentation (D2). That is, as shown in the results of the sensory evaluation in FIG. 13, the additive product G3 to which the flavor composition was added enhanced the bitterness and the group fruit characteristics such as the feeling of fruit juice, fruit juice, and albedo. Although the unity, harmony and preference increased, it was not as prominent as the additive G2 in which the flavor composition was added to the sample containing the taste composition and the bitter composition.
In addition, regarding the blood flow, when all of the eight people drink the additive G, when the additive G3 is drunk, the change in blood flow accompanying salivary gland activity in the left and right temple regions is shown. There was no significant increase (Figure 9). This was more clearly shown in a comparison using the peak ratio (response intensity ratio) of the blood flow change amount for the third sample after drinking the second sample to the blood flow change amount for the second sample. That is, there is a significant difference between the response intensity ratio of the non-added product G (presentation order (D1)) when the non-added product G is continuously presented and the response intensity ratio of the additive G3 in the presentation order (D2). It was not recognized (FIG. 11).
From the above results, just by adding the flavor composition to the flavor composition of the grapefruit flavored beverage model, the increase in the willingness to eat and drink was not significant, and a clear increase in salivary gland blood flow was observed. There wasn't.

The following conclusions can be drawn from the results of Example 2 and Comparative Example 2. That is, in the case of drinking additive G3 in which the flavor composition is added to the taste composition, the increase in the salivary gland blood flow is as much as in additive G2 in which the flavor composition is added to the sample containing the taste composition and the bitter composition. It was confirmed that the appetite increase was not as high as that of the additive G2.
On the other hand, in the additive G2 to which the taste composition, flavor composition and bitter composition were added, a significant increase in salivary gland blood flow was observed, and in the grapefruit flavor beverage model, the flavor composition and bitter composition used. It was confirmed that the combination increased the willingness to eat.
As described above, when the effect of the bitter substance on the willingness to eat was measured by the evaluation method of the present invention, a result correlating with the sensory evaluation was obtained, and the relative value specified by the evaluation method of the present invention depends on the bitter substance. It was confirmed that it can be an objective index in evaluating changes in eating intention. In addition, if the evaluation method of the present invention is used, it is evaluated whether the flavor added for foods and drinks having a bitter taste stimulus is preferable to increase the willingness to eat, or a bitter substance is added to foods that do not have a bitter taste stimulus. When added, it can be used as a method for evaluating whether the willingness to eat can be increased.

Claims (4)

A first step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using a near-infrared spectroscopic method after feeding a sample combining a taste component and an aroma component;
A second step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using near-infrared spectroscopy, after feeding a subject with a sample that combines a taste component, aroma component, and a spicy or bitter substance; ,
A relative value between the amount of change in hemoglobin concentration measured in the first step and the amount of change in hemoglobin concentration measured in the second step is obtained, and the relative value is used to change the willingness to eat due to a spicy substance or a bitter substance A third step as an indicator of
A method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance. A first step of measuring a change in hemoglobin concentration associated with salivary gland activity using near-infrared spectroscopy after feeding a sample of a combination of a taste ingredient and a spicy substance or a bitter substance;
A second step of measuring the amount of change in hemoglobin concentration associated with salivary gland activity using near-infrared spectroscopy, after feeding a subject with a sample that combines a taste component, aroma component, and a spicy or bitter substance; ,
A relative value between the amount of change in hemoglobin concentration measured in the first step and the amount of change in hemoglobin concentration measured in the second step is obtained, and the relative value is used to change the willingness to eat due to a spicy substance or a bitter substance A third step as an indicator of
A method for evaluating a change in willingness to eat due to a spicy substance or a bitter substance. The evaluation method according to claim 1 or 2 , wherein the amount of change in hemoglobin concentration associated with salivary gland activity is the amount of change in hemoglobin concentration associated with parotid gland activity. The evaluation method according to any one of claims 1 to 3 , wherein a change in the willingness to eat due to the spicy substance or the bitter substance is associated with a change in palatability of the food due to the spicy substance or the bitter substance.

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