JP6947682B2 - Food and beverage flavor evaluation system and food and beverage flavor evaluation method - Google Patents

Description

The present invention relates to a system for evaluating the flavor of food and drink and a method for evaluating the flavor of food and drink.

Conventionally, the evaluation of the flavor of foods and drinks has been sensually performed by humans. However, the objectivity of the food and drink flavor evaluation results was not sufficiently guaranteed due to human sensory fatigue and differences in individual evaluation axes.

Recently, sensory evaluation based on the data obtained by a sensor capable of acquiring each type of physiological response data has been attempted. For example, although it is not a technical field for evaluating the flavor of foods and drinks, a technique has been proposed that attempts to utilize the relationship between the sensation felt when a human smells a scent and the respiratory time (see, for example, Patent Documents 1 and 2). ).

Patent Document 1 describes a process of preparing a plurality of different scents, and data on the exhalation time per breath of the subject group in a state where a subject group composed of one or more subjects smells the scent and smells the scent. A scent that includes a first acquisition step of acquiring each scent and a first selection step of selecting a scent from a plurality of different scents by any of the following methods (A) or (B). The selection method is described.
(A) The exhalation time value of the scent is calculated for each scent from the exhalation time data when the scent is smelled, and the scent whose exhalation time value of the scent exceeds the reference value is selected.
(B) There are a plurality of subjects, and for each scent, the exhalation time value of the scent for each subject is calculated from the exhalation time data when the scent is smelled, and the scent call for each subject exceeding the standard value for each scent. The breath time value is selected, the number of subjects corresponding to the number of exhalation time values of the scent for each selected subject is calculated, and the scent whose number of subjects is equal to or more than a certain value is selected.
In the examples of Patent Document 1, it is shown that among the sensory evaluation terms such as "impression" and "exhilaration", only the scent that gives "impression" correlates with the exhalation time when the scent is smelled. ing. However, it is stated that no association is found between exhalation time and palatability when scented (see, for example, paragraph [0047] of the specification).

Patent Document 2 includes a mask portion capable of breathing while in contact with the nose and mouth, and an inspiratory valve body that opens only when inhaling, and an inspiratory system that sends inspiration to the mask portion via the inspiratory valve body. , Equipped with an exhalation valve body that opens only at the time of exhalation, an exhalation system that discharges exhaled air from the mask portion to the outside via the exhalation valve body, a detection means for detecting the opening operation of the inspiration valve body, and an inspiratory valve. The scent stimulus applying means in which the scent stimulus spraying portion faces the flow path of the intake air passing through the valve body and the scent stimulus applying means are operated based on the detection signal of the detection means, and the scent stimulus is sucked in synchronization with inspiration. A breathing pattern improving device by inhalation-synchronized scent stimulation having a control means imparted to the above is described.
This patent document proposes to improve the respiratory pattern by smelling a good scent.

However, neither cited documents 1 nor 2 describe or suggest that the breathing time is measured while eating or drinking the food or drink, or that the breathing time is used as an index for evaluating the flavor of the food or drink. Furthermore, unlike the act of smelling a scent, eating and drinking involves actions such as opening and swallowing during exhalation and inspiration, making it difficult to accurately determine the inhalation and exhalation time during eating and drinking. , It was difficult to use respiration measurement data such as respiration time as a physiological response parameter for flavor evaluation of foods and drinks.

Japanese Unexamined Patent Publication No. 2014-112050 Japanese Unexamined Patent Publication No. 2006-325756

As described above, until now, the use of respiratory measurement data as an index for evaluating the flavor of foods and drinks has not received much attention. That is, in Patent Document 1, as described above, only the index of the limited sensation of the scent, which is the scent that gives "impression", is examined, and in Cited Document 2, the "favorite scent" "adjusts breathing". Is only described. Also, the measurement of respiration during eating and drinking based on the timing of opening and swallowing has not been examined at all.

An object to be solved by the present invention is to provide a novel system for evaluating the flavor of food and drink, which can evaluate the flavor of food and drink based on the measurement data of respiration.

As a result of diligent research to solve the above problems, the present inventors measured the breathing time when the subject eats and drinks food and drink, and the opening timing and swallowing timing when the subject eats and drinks food and drink. The present invention has been completed by finding that the flavor of food and drink can be evaluated based on a specific respiration time of a subject by a system capable of capturing and recording sensory evaluation data of food and drink.

The present invention, which is a specific means for solving the above problems, and a preferred embodiment thereof are as follows.
[1] A system for evaluating the flavor of food and drink, including the following means (a), means (b), means (c) and means (d):
Means (a) Means for measuring the breathing time of a subject when eating or drinking food or drink;
Means (b) Means for capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Means (c) Means for recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Means (d) Combining the breathing time measured by the means (a) with the opening timing and the swallowing timing measured by the means (b), from the exhalation time during eating and drinking and the exhalation time immediately after swallowing. Means for calculating one or more selected from the group;
However, eating and drinking is a period from the opening timing to the swallowing timing.
[2] Means (a) is a respirator equipped with a temperature sensor;
The system for evaluating the flavor of foods and drinks according to [1], which can measure the breathing time by measuring the air temperature immediately before the nostrils of the subject with a temperature sensor.
[3] The system for evaluating the flavor of foods and drinks according to [1] or [2], wherein the means (a) can measure the breathing time of the subject by arranging a temperature sensor immediately in front of the nostrils of the subject.
[4] The system for evaluating the flavor of food and drink according to any one of [1] to [3], wherein the means (b) is a myoelectric electrometer and / or a moving image recording device.
[5] The means (c) is a sensory evaluation questionnaire.
The system for evaluating the flavor of food and drink according to any one of [1] to [4], wherein the sensory evaluation questionnaire can score the taste of the flavor of food and drink.
[6] The system for evaluating the flavor of foods and drinks according to any one of [1] to [5], which further includes the following means (e);
Means (e) Means for analyzing the correlation between the sensory evaluation data of the food or drink recorded by the means (c) and the exhalation time during the eating or drinking calculated by the means (d) or the exhalation time immediately after swallowing. ..
[7] A method for evaluating the flavor of food and drink, including the following stages (A), (B), (C) and (D);
Stage (A) The stage of measuring the breathing time of the subject when eating and drinking food and drink;
Step (B) A step of capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Stage (C) A stage of recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Step (D) The breathing time measured in step (A) and the opening timing and swallowing timing measured in step (B) are combined to obtain the exhalation time during eating and drinking and the exhalation time immediately after swallowing. The stage of calculating one or more selected from the group;
However, eating and drinking is a period from the opening timing to the swallowing timing.
[8] The step according to [7], wherein the step (A) is a step of measuring the air temperature immediately before the nostril of the subject by the temperature sensor using a respirator equipped with a temperature sensor to measure the respiration time. How to evaluate the flavor of food and drink.
[9] The method for evaluating the flavor of food or drink according to [7] or [8], wherein step (A) is a step of arranging a temperature sensor immediately in front of the nostrils of the subject and measuring the breathing time of the subject.
[10] The step according to any one of [7] to [9], wherein step (B) is a step of supplementing the opening timing and the swallowing timing using a myoelectric electrometer and / or a video recording device. How to evaluate the flavor of food and drink.
[11] The food or drink according to any one of [7] to [10], wherein the stage (C) is a stage in which the taste preference of the food and drink is scored and recorded based on the sensory evaluation questionnaire. How to evaluate the flavor.
[12] The method for evaluating the flavor of food and drink according to any one of [7] to [11], which further includes the following step (E);
Step (E) A step of analyzing the correlation between the sensory evaluation data of the food or drink recorded in the step (C) and the exhalation time during the eating or drinking calculated in the step (D) or the exhalation time immediately after swallowing.

According to the present invention, it is possible to provide a novel system for evaluating the flavor of food and drink, which can evaluate the flavor of food and drink based on the measurement data of respiration.

It is a figure which shows an example of the physiological response (respiration and myoelectric potential) measurement used in this invention. It is a schematic diagram explaining the exhalation start point, the inspiration start point, the exhalation time, the inspiration time and the like in the respiratory waveform. It is a figure which shows an example of the sensory evaluation questionnaire. It is a schematic diagram which shows the relationship between the swallowing timing and the exhalation time immediately after swallowing in the respiratory waveform and the surface electromyogram. It is an example of the figure which shows the exhalation time (relative value) during eating and drinking. It is an example of the figure which shows the exhalation time (relative value) during eating and drinking.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments or specific examples, but the present invention is not limited to such embodiments.

[System for evaluating the flavor of food and drink]
The flavor evaluation system of the present invention includes the following means (a), means (b), means (c) and means (d).
Means (a) Means for measuring the breathing time of a subject when eating or drinking food or drink;
Means (b) Means for capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Means (c) Means for recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Means (d) The breathing time measured by the means (a) and the opening timing and the swallowing timing measured by the means (b) are combined to form an exhalation time during eating and drinking and an exhalation time immediately after swallowing. Means of calculating one or more selected from the group;
However, eating and drinking is a period from the opening timing to the swallowing timing.
The exhalation time during eating and drinking means the total exhalation time in the period from the opening timing to the swallowing timing, and the exhalation time immediately after swallowing is the exhalation time including the swallowing timing, starting from the swallowing timing. It means a period ending at the end of the exhalation (details will be described later).

With such a configuration, the food and drink flavor evaluation system of the present invention can evaluate the food and drink flavor based on the respiration measurement data.
Since the respiration time is data measured by the physiological response measuring means, it is not arbitrary and highly objective. In addition to the means for measuring the exhalation time, a system including a means for capturing the opening timing and the swallowing timing when the subject eats and drinks, and a means for recording sensory evaluation data in which the subject sensorially evaluates the flavor of the food and drink. Therefore, according to the method for evaluating the flavor of food and drink of the present invention described later, the taste of flavor of food and drink can be objectively evaluated based on the measurement data of respiration.
Hereinafter, preferred embodiments of the present invention will be described.

<Flavor of food and drink>
The flavor of food and drink means a comprehensive flavor (a comprehensive evaluation of taste, aroma, etc.). "Flavor of food and drink" includes "taste (taste)", "fragrance (smell)", etc., and "fragrance" includes the preference of fragrance and the degree of perfection of fragrance (what is "completeness"? , The aroma is only reminiscent of food and drink and the material itself, and is sometimes called a natural feeling), and the preference of the strength of the aroma is included. It includes goodness, perfection of taste, and preference for strength of taste. "Preference" is sometimes referred to as palatability.

(Food and drink)
There are no particular restrictions on food and drink. When comparing a plurality of types of foods and drinks for a specific difference, it is preferable to unify the factors other than the differences to be compared. For example, when the method for evaluating the flavor of foods and drinks of the present invention is used to evaluate the flavor due to the difference in aroma of foods and drinks, the foods and drinks have a texture (mechanical characteristics such as hardness and viscosity) and the weight that the subject eats and drinks. It is preferable that the elements other than the scent are unified because the preference of the scent and the improvement of the flavor due to the scent can be evaluated purely.

The amount (weight) of food and drink that the subject eats and drinks is preferably such that the subject can comfortably chew and / or swallow in the oral cavity. Specifically, the amount of food and drink that the subject eats and drinks is preferably 20 g or less, more preferably 15 g or less, and particularly preferably 10 g or less. However, the optimum amount can be appropriately determined according to the age and physical characteristics of the subject.

Specific examples of food and drink include senbei, hail, okoshi, rice cakes, buns, waffles, bean paste, sheep cans, water sheep cans, brocade balls, jelly, castella, candy balls, biscuits, crackers, potato chips, cookies, etc. Confectionery such as pies, puddings, butter creams, custard creams, cream puffs, waffles, sponge cakes, donuts, chocolates, chewing gum, caramel, candies, peanut paste and other pastes;
Carbonated drinks such as cola drinks, carbonated drinks with fruit juice, carbonated drinks with milk; fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nourishing drinks, lactic acid bacteria drinks, Soft beverages such as dairy beverages; favorite beverages such as green tea, tea, oolong tea, herb tea, milk tea, coffee beverages; alcoholic beverages such as chewy, cocktail drinks, sparkling liquor, fruit liquor, confectionery liquor; Kind;
Bread, noodles, rice such as bread, udon, ramen, Chinese noodles, sushi, gome rice, fried rice, pilaf, dumpling skin, shumai skin, okonomiyaki, takoyaki, etc.;
Pickles such as rice bran pickles, dried plums, Fukujin pickles, bettarazuke pickles, senmaizuke pickles, rakkyo, miso pickles, takuan pickles, and their pickles;
Fish such as mackerel, squid, saury, salmon, tuna, bonito, whale, curry, squid, ayu, squid such as surumeika, spear squid, crest squid, firefly squid, octopus such as madako, squid, car shrimp, button shrimp, Shrimp such as squid and black tiger prawn, crab such as gazami crab, snow crab, gazami crab, and crab, shellfish such as asari, hamaguri, scallop, oyster, and mussels;
Processed foods and drinks of seafood such as canned fish, boiled fish, tsukudani, surimi, fish paste products (chikuwa, kamaboko, kamaboko, crab foot kamaboko, etc.), fried food, tempura, etc.;
Livestock meat such as chicken, pork, beef, mutton, horse meat;
Curry, stew, beef stew, hayashi rice sauce, meat sauce, marbo tofu, hamburger, dumplings, pot rice, soups, meat dumplings, kakuni, canned meat and other processed foods and drinks;
Tabletop salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hiso, sprinkle, ochazuke no moto, margarine, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese broth, tempura, noodle soup, sauce , Ketchup, roasted meat sauce, curry roux, stew base, soup base, dashi stock, compound seasoning, new mirin, mixed powder such as fried powder and takoyaki powder, etc.;
In addition, dairy products such as cheese and butter, simmered vegetables, simmered Chikuzen, oden, hot pot and other simmered foods, take-out lunch ingredients, side dishes, tomato juice, etc. can be exemplified.

Compounds and / or compositions (ie, so-called flavors) that change the aroma and / or taste (also collectively referred to as flavor) may be added to the food or drink. For example, fragrance compounds, fragrance compositions, animal and plant extracts, natural essential oils and the like can be exemplified. "Patent Agency Gazette, Well-known and Conventional Techniques (Fragrances) Part II Food Flavors, Published January 14, 2000", "Fact-finding Survey on the Use of Food Fragrance Compounds in Japan" (2000 Health Science Research Report) , Japan Fragrance Industry Association, published in March 2001), and "Synthetic Fragrance Chemistry and Product Knowledge" (December 20, 2016, supplementary new edition issued, Synthetic Fragrance Editing Committee Editing, Chemical Industry Daily) Examples include, but are not limited to, natural essential oils, natural fragrance compounds, and synthetic fragrance compounds.
For example, a compound and / or a composition that imparts or enhances a flavor to a food or drink may be used, and as a specific example, when the food or drink is a jelly, the taste of the jelly is felt (also referred to as a degree of preference in the present specification). Perfume compounds or perfume compositions that can impart or enhance fruit flavors and the like, which can be presumed to affect (may affect), can be used.

<Means (a)>
The system for evaluating the flavor of food and drink includes the following means (a).
Means (a) Means for measuring the breathing time of a subject when eating or drinking food or drink.
The means (a) is preferably a means capable of measuring the respiration time by measuring the change caused by the respiration of the subject when eating or drinking the food or drink of the subject.
In the present invention, the breathing time means the exhalation time, or both the exhalation time and the inhalation time, and is used to calculate the exhalation time during eating and drinking or the exhalation time immediately after swallowing by the means (d) described later. It can be used.
Further, in the present invention, particularly when the exhalation time immediately after swallowing is calculated by the means (d) described later, the breathing time may be measured even after eating and drinking, and the length of the measurement time is not particularly limited, for example. The time can be measured for about 10 seconds, 30 seconds, 1 minute, 3 minutes, or more.
Here, "during eating and drinking" means a period from the time when the food and drink is opened to put the food and drink into the mouth (opening timing) to the time when the food and drink is swallowed (swallowing timing), and "after eating and drinking" means from the swallowing timing. Means after.

(Measurement of respiration by means (a))
In the present invention, the data obtained by measuring changes caused by respiration are the exhalation and inhalation temperatures (respiratory temperature; near the respiratory tract) in the case of oral respiration waveforms, nasal respiration waveforms and / or nasal respiration waveforms. Atmospheric temperature) and ventilation (respiratory pressure; atmospheric pressure near the respiratory tract) are detected on the abdominal side during abdominal and / or chest movements (eg, during abdominal breathing) in the case of respiratory effort waveforms. It is obtained by measuring the body pressure derived from respiration).
The measurement of respiration is preferably performed by measuring the temperature of the atmosphere near the respiratory organs, and the atmosphere (for example, immediately before the nose) where the temperature sensor (thermistor sensor, thermocouple sensor, etc.) detects the subject's exhalation and inspiration. It is more preferable that the temperature is recorded as a continuous temperature change (in the vicinity of the respiratory organs such as). The measurement of exhalation and inspiration may be the measurement of the ventilation volume of exhalation and inspiration by a mask-type respiratory meter that covers only the nose of the subject (does not cover the mouth).
In the present invention, the means (a) is a respiratory meter provided with a temperature sensor, and the temperature sensor continuously measures the atmospheric temperature in the vicinity of the respiratory organ, which is changed by the exhalation and inspiration of the subject, and the atmospheric temperature is measured. It is preferable to obtain the breathing time from the temporal change.

(Respiratory waveform)
The means (a) may be to obtain a respiratory waveform from the measurement of respiration. The respiratory waveform means the shape of a graph showing the relationship of the change value obtained by the measurement of the subject's respiration by the means (a) with respect to time.

Examples of the respiratory waveform include a mouth breathing waveform, a mouth-nasal breathing waveform, a nasal breathing waveform, and a respiratory effort waveform. In the present invention, it is preferable to use a mouth breathing waveform, a mouth-nasal breathing waveform and / or a nasal breathing waveform as a breathing waveform, and it is more preferable to use a nasal breathing waveform (a temperature change waveform of air immediately before the nasal opening).
That is, in the present invention, it is more natural that the means (a) is arranged immediately in front of the nostrils of the subject and measures exhalation and inspiration from the nostrils of the subject to obtain a nasal breathing waveform. It is preferable from the viewpoint that the physiological response (breathing and swallowing) during eating and drinking can be measured. It is more preferable that it is a thing.

According to one embodiment of the present invention, the respiratory waveform is a nasal respiratory waveform, which indicates a time-dependent temperature change of the atmospheric temperature immediately before the nostrils, which is obtained by a temperature sensor arranged immediately before the nostrils of the subject. By arranging the temperature sensor in front of the nose hole of the subject as illustrated in FIG. 1, the temperature sensor is exposed to the air warmed by the lungs when exhaling and the air from the outside when inhaling. It is possible to obtain a respiratory waveform representing a temperature change with time, as illustrated in FIG. In the case of the present embodiment, as shown in FIG. 2, the time point at which the air temperature measured by the temperature sensor changes from the temperature rise to the temperature fall is defined as the inspiration start point, and the subsequent temperature down phase is defined as the inspiration phase. .. The time point at which the temperature measured by the temperature sensor changes from the temperature decrease to the temperature increase is defined as the exhalation start point, and the subsequent temperature increase phase is defined as the exhalation phase. Then, one continuous expiratory phase and one inspiratory phase are combined to form one breath. However, one breath may be either an expiratory phase followed by an inspiratory phase or an inspiratory phase followed by an expiratory phase.

(Breathing time)
In the present invention, the respiratory time of the subject can be measured by the means (a). The respiration time can be obtained from the respiration waveform as described above.
Although not bound by any theory, in breathing, "breathing" is the phase of taking in information from the outside world, and "breathing" is the phase of reflecting the internal state of the brain such as emotions. (For example, Manabe and Mori, Sniff rhythm-paced fast and slow gamma-oscillations in the olfactory bulb: relation to tufted and mitral cells and behavioral states, Journal of Neurophysiol., Vol.110, pp.1593-1599. , (2013) and Kensaku Mori (Ed), The Olfactory System; From Odor Molecules to Motivational Behaviors, Springer (2014)) It is possible to speculate that it is reflected in.

From the viewpoint of improving workability and avoiding erroneous operation by hand, it is preferable to automatically obtain the inspiration start point, the exhalation start point, etc. from the respiratory waveform using AI (macro, machine learning, etc.).

<Means (b)>
The system for evaluating the flavor of food and drink includes the following means (b).
Means (b) Means for capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink.
The means (b) is not particularly limited, and known means can be adopted.
In the present invention, the opening timing is the timing at which the subject opens to put the food or drink in the mouth when eating or drinking the food or drink, and the swallowing timing is the timing when the subject swallows the food or drink put in the mouth. It's time to do it.
In the present invention, the means (b) is preferably a myoelectric electrometer and / or a moving image recording device. If the opening timing and the swallowing timing can be supplemented, either one may be provided, but from the viewpoint of more reliably capturing the timing at which the subject swallows the food or drink, the myoelectric electrometer and the means (b) Both video recording devices may be provided.

− Myoelectric electrometer −
The myoelectric electrometer is not particularly limited, but a surface electrometer is preferable.
It is preferable to attach surface electrodes to the skin of the subject's throat. For example, it can be pasted as shown in FIG.
If the food or drink is a beverage, chewing is not required before swallowing, so a surface electrode may be attached to the skin of the throat (for example, the skin of the anterior neck or the lower part of the chin) for the purpose of recording only swallowing. This makes it possible to measure the surface myoelectric potential of the muscles involved in the swallowing movement of the subject, for example, the infrahyoid muscle group or the suprahyoid muscle group.
When food and drink are foods, chewing is required before swallowing, so in addition to the skin surface of the throat, the skin area where the surface myoelectric potential of the muscles involved in the masticatory movement of the subject (for example, masseter muscle) can be measured. It is preferable to attach a surface electrode to the surface electrode. For example, a surface electrode may be attached to the cheek of the subject.
A commercially available myoelectric potential meter may be used as the myoelectric potential meter.

-Video recording device-
There are no particular restrictions on the video recording device.
For example, a known video having a photographing unit and a recording unit can be used.
It is preferable that the recording unit of the moving image recording device is integrated with the recording unit of other means provided in the food and drink flavor evaluation system, and the recording start timing is synchronized. For example, a personal computer (PC). It may be connected to a computer such as.
The moving image recording device is preferably one capable of recording a moving image as a video image (for example, an image that can be played back or edited on a PC). However, the moving image may be analog or digital. It is preferable that the video recording device has a recording function.
The moving image recording device only needs to be able to record at least the movement of the subject's throat, and preferably can record the movement of the subject's throat and mouth. Furthermore, it is more preferable to be able to record the opening timing for the subject to start eating and drinking.
Alternatively, the moving image recording device may have a recording function, the swallowing sound may be recorded by the moving image recording device, and the time when the swallowing sound is generated may be determined as the swallowing timing.
Alternatively, the moving image recording device may have a recording function, and the swallowing timing may be determined based on the video and audio recorded by the moving image recording device.
As the moving image recording device, a commercially available moving image recording device may be used. For example, as a moving image recording device, a commercially available web camera connected to a PC or the like by any means (for example, a USB cable) can be used.

<Means (c)>
The system for evaluating the flavor of food and drink includes the following means (c).
Means (c) Means for recording sensory evaluation data in which a subject sensory evaluates the flavor of food and drink.

In the present invention, the sensory evaluation data means the degree of preference (preference) for food and drink (also referred to as the degree of preference in the present specification), and the means (c) is that the subject uses the food and drink. It is possible to record the degree of preference felt for the patient, and for example, a sensory evaluation questionnaire is preferable.
The content of the sensory evaluation questionnaire may include questions about the degree of preference felt by the subject, and is not particularly limited to other points. For example, the degree of preference felt by the subject may be scored. .. A specific example is a questionnaire that records the degree of preference by the scale method or the visual evaluation scale (VAS) method. For example, the score increases from "very unfavorable" to "very preferable". There are some things to do.
As another aspect of the sensory evaluation questionnaire, a questionnaire may be used in which terms related to preference such as "like" or "dislike" are presented and which one is applicable is answered. Scores and symbols may be assigned to those that apply. For example, a questionnaire may be used in which the subject selects 1 point if he / she feels “favorable” and 0 point if he / she feels “unfavorable”, or “favorable”. A questionnaire may be used in which the subject selects the symbol A when he / she feels “” and the symbol B when he / she feels “unfavorable”.
Examples of the recording method of the sensory evaluation questionnaire include writing on paper and inputting to a recording device such as a PC, but the recording method is not particularly limited.
FIG. 3 is an example of a sensory evaluation questionnaire.
The act of the subject thinking about the taste of food and drink, that is, the sensory evaluation of the subject itself may be performed at any time during or after eating and drinking, but the record of the taste, that is, the recording of the sensory evaluation data (for example, to the sensory evaluation questionnaire) It is preferable to record the degree of preference) after eating and drinking from the viewpoint of preventing unnecessary disturbance of breathing.
In addition, the sensory evaluation questionnaire may be capable of simultaneously recording other question items other than palatability, such as sensory evaluation items such as fragrance intensity, hardness of food and drink, and ease of swallowing, as needed. ..

<Means (d)>
The system for evaluating the flavor of foods and drinks of the present invention includes the following means (d).
Means (d) The breathing time measured by the means (a) and the opening timing and the swallowing timing measured by the means (b) are combined to form an exhalation time during eating and drinking and an exhalation time immediately after swallowing. A means of calculating one or more selected from a group.

The present invention employs a respiratory parameter as a physiological response parameter that can be an objective index of the taste of food and drink, and preferred examples of such a respiratory parameter include the following.
・ Exhalation time during eating and drinking ・ Exhalation time immediately after swallowing In addition, swallowing of food and drink often occurs during exhalation. In the present invention, by capturing the swallowing timing of the subject together with the measurement of exhalation and inspiration, the expiratory phase including the swallowing timing can be divided into two parts before and after the swallowing timing, and the exhalation time immediately after swallowing can be calculated. FIG. 4 shows an example of capturing the swallowing timing from the respiratory waveform and the surface electromyogram and calculating the exhalation time immediately after swallowing.

-Breathing time while eating and drinking-
In the present invention, the respiratory parameter may be the exhalation time during eating and drinking.
However, the exhalation time during eating and drinking means the total time of the exhalation time during the period during eating and drinking.
As described above, “during eating and drinking” refers to a period starting from the time when the subject opens to put the food and drink into the mouth (opening timing) and ending at the time when the subject swallows the food and drink (swallowing timing). The opening timing and swallowing timing can be captured by means (b) as described above.
When swallowing occurs in the middle of exhalation, that is, when the period during eating and drinking ends, the exhalation time immediately before swallowing is the time from the start of the exhalation to the swallowing timing in the exhalation including the swallowing timing. And it is sufficient. That is, the exhalation time during eating and drinking may be obtained as the sum of the exhalation time immediately before swallowing and the exhalation time from the opening timing to immediately before this exhalation. Alternatively, the exhalation time during eating and drinking may be obtained by subtracting the inhalation time from the length of the period during eating and drinking.

-Exhalation time immediately after swallowing-
In the present invention, the exhalation time immediately after swallowing means the time from the swallowing timing supplemented by the means (b) to the end time of exhalation including the swallowing timing.

Since the breathing time may differ between subjects, or even the same individual may have different situations (for example, physical condition and time zone), the relative value of the exhalation time may be obtained by standardization. The relative value of the exhalation time is obtained by, for example, dividing the length of the exhalation time by the average value of the lengths of the exhalation time at rest (the median value or the mode value may be used). It can be calculated as a ratio or ratio to the exhalation time.

<Means (e)>
The system for evaluating the flavor of foods and drinks of the present invention preferably further includes the following means (e).
Means (e) Means for analyzing the correlation between the sensory evaluation data of foods and drinks recorded by means (c) and the exhalation time during eating and drinking calculated by means (d) or the exhalation time immediately after swallowing.

The means (e) is not particularly limited, and known means can be used, and the relationship between the exhalation time during eating and drinking or the exhalation time immediately after swallowing calculated by the means (d) and the sensory evaluation data can be determined. Any means can be grasped.
For example, a spreadsheet software such as Excel (manufactured by Microsoft) can be used, and a table or graph that visualizes the relationship between the respiratory parameters calculated by the means (d) and the sensory evaluation data may be used, and further. , The correlation coefficient between the respiratory parameter calculated by the means (d) and the sensory evaluation data may be able to be calculated.
For example, the same subject performs the method of evaluating the flavor of food and drink multiple times, or multiple subjects perform the respiratory parameters (that is, the breathing time during eating and drinking or the breathing time immediately after swallowing) and the sensory evaluation data. By preparing multiple sets and performing the recursive method (a method of deriving the theory from the results of multiple evaluations and reasonably inferring the conclusion) that there is a correlation between the respiratory parameters and the sensory evaluation data. Can be derived. The derivation that there is a correlation between the respiratory parameters and the sensory evaluation data by the induction method can be derived by calculating the probability, deriving the theory from known knowledge, and the like.

For example, in the present invention, the breathing parameter is the exhalation time during eating and drinking, and the flavor of the food and drink may be evaluated using this as an index showing a negative correlation with the degree of preference of the food and drink. Alternatively, in the present invention, the respiratory parameter is the exhalation time immediately after swallowing, and the flavor of the food or drink may be evaluated using this as an index showing a positive correlation with the preference of the food or drink.

<Other means>
The food and drink flavor evaluation system of the present invention may include other means.
For example, the food and beverage flavor evaluation system preferably includes means for recording data such as sensory evaluation data and respiratory parameters.
The system for evaluating the flavor of food and drink preferably includes means capable of synchronizing the measurement start point of the means (a) and the measurement start point of the means (b).
In addition, the food and drink flavor evaluation system preferably includes a display and input means (mouse, touch panel, etc.).
Among the systems for evaluating the flavor of food and drink, a commercially available system may be used as a system including means other than means (a), means (b), means (c) and means (d). For example, the physiological response data recording system PowerLab26T (manufactured by AD Instruments, model number: ML4856) and the software LabChart Pro V8 (manufactured by AD Instruments, model number: MLU260 / 8. PowerLab26T) attached to the physiological response data recording system are used. be able to.

[Evaluation method of flavor of food and drink]
The method for evaluating the flavor of food and drink of the present invention includes the following steps (A), (B), (C) and (D).
Stage (A) The stage of measuring the breathing time of the subject when eating and drinking food and drink;
Step (B) A step of capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Stage (C) A stage of recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Step (D) Combining the breathing time measured in step (A) with the opening timing and swallowing timing measured in step (B), from the group consisting of the exhalation time during eating and drinking and the exhalation time immediately after swallowing. The stage of calculating one or more to be selected;
However, eating and drinking is a period from the opening timing to the swallowing timing.
Hereinafter, preferred embodiments of the method for evaluating the flavor of foods and drinks of the present invention will be described in order.

<Resting before eating and drinking>
It is preferable to perform a step of resting the subject before performing the step (A) from the viewpoint of stabilizing the subject's respiration at the time of measurement.
The resting time before eating and drinking is not particularly limited, but can be, for example, 10 seconds to 5 minutes, preferably 30 seconds to 1 minute.

<Stage (A), Stage (B), Stage (C) and Stage (D)>
Steps (A), steps (B), steps (C) and steps (D) are not limited to those performed in this order. In general, it is preferable to start step (A) and step (B) at the same time.
In the stage (C), the timing at which the subject sensory-evaluates the food or drink (for example, considers the taste of the food or drink) is not particularly limited. For example, it may be performed during the step (A) or after the step (A) is completed. The opening timing and swallowing timing of the subject are not particularly limited, and may be either the inspiration phase or the exhalation phase. In the step (C), the step of recording the sensory evaluation data (for example, recording the degree of preference in the sensory evaluation questionnaire) is from the viewpoint of preventing unnecessary disturbance of breathing as described in the explanation of the means (c). , It is preferable to carry out after the step (A) is completed.
The other preferred embodiments of step (A), step (B), step (C) and step (D) are the preferred embodiments of means (a), means (b), means (c) and means (d), respectively. The same is true.

<Stage (E)>
The method for evaluating the flavor of foods and drinks of the present invention preferably further includes the following step (E).
Step (E) A step of analyzing the correlation between the sensory evaluation data of the food or drink recorded in the step (C) and the exhalation time during the eating or drinking or the exhalation time immediately after the swallowing calculated in the step (D).
The preferred embodiment of the step (E) is the same as the preferred embodiment of the means (e).

<Repeat evaluation of food and drink flavor>
When the correlation is obtained by the induction method, the method for evaluating the flavor of food and drink may be repeated as necessary.
When the method of evaluating the flavor of food and drink is repeated, data is acquired by repeating steps (A), (B) and (C), and the obtained data are put together into steps (D) and (E). ) May be performed. Further, the steps (A), the step (B), the step (C), the step (D) and the step (E) may be repeated.
When data is acquired by repeating steps (A), (B) and (C), and when the same subject repeats the evaluation of the flavor of food and drink, no information on food and drink is disclosed (so-called). It is preferable to perform the procedure (blindly) from the viewpoint that the original physiological response to the degree of preference felt for food and drink can be measured without giving a prejudice to the subject.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention should not be construed as limited by the specific examples shown below.

[Example 1]
<How to evaluate the flavor of jelly>
(Food and drink)
The following two food samples were prepared as food and drink. A sugar acid-flavored jelly (sample (1)) was prepared according to a conventional method using a sugar acid water containing citric acid and granulated sugar and gelatin. In addition, a perfume jelly (sample (2)) was prepared in the same manner as in sample (1) except that a peach flavor (manufactured by Hasegawa Fragrance Co., Ltd.) was blended as a flavor to give a peach flavor.
・ Sample (1) Sugar acid jelly, 10g
・ Sample (2) Sugar acid + peach flavor jelly, 10g

(System for evaluating the flavor of food and drink)
As a means (a) for measuring the respiratory time, a thermistor sensor (manufactured by AD Instruments, model number: MLT415) for measuring the nasal respiratory temperature was used. The thermistor sensor was connected to the physiological response data recording system. The subject was fitted with a thermistor sensor so that the tip of the thermistor sensor could be snorted.
Two subjects are used, and as a means (b) for capturing the timing (opening timing) at which the subject opens to put the food or drink and the timing (swallowing timing) at which the food or drink is swallowed, a myoelectric meter, a moving image Included with the recording device HD Webcam C615 (logitech web camera connected to a notebook PC with the included USB cable), physiological response data recording system PowerLab26T (AD Instruments, model number: ML4856) and physiological response data recording system. LabChart Pro V8 (manufactured by AD Instruments, model number: MLU260 / 8) was used. In the case of jelly, since chewing is required when eating and drinking, surface electrodes were attached to the cheeks and anterior necks of the subjects. The buccal electrode can measure the surface myoelectric potential of the masseter muscle involved in mastication, and the anterior neck electrode can measure the surface myoelectric potential of the infrahyoid muscle group involved in swallowing.
A paper sensory evaluation questionnaire was used as a means (c) for recording sensory evaluation data in which the subject sensory evaluated the flavor of food and drink. The sensory evaluation questionnaire can score the degree of preference, and can be scored in 13 stages from "I hate" (-6 points) to "I love" (+6 points) written on the scale bar (see Fig. 3). ). The result of the sensory evaluation questionnaire is manually input to the physiological response data recording system and recorded in the recording unit of the physiological response data recording system.
The above system was used as the system for evaluating the flavor of the food and drink of Example 1.

(Stage (A) and Stage (B))
As step (A), the respiration is measured from before the subject eats and drinks the sample (1) to after eating and drinking (that is, after swallowing), and as step (B), the subject's opening timing and swallowing timing are captured. bottom. Specifically, the procedure was as follows.
First, a subject whose exhalation time and surface myoelectric potential are being measured by a respiratory meter and a myoelectric meter is allowed to rest for about 30 seconds to 1 minute to measure the resting respiration, and then the information of the sample (1) is obtained. It was requested to eat and drink the sample (1) without giving it at all, that is, to put it in the mouth, chew it, and swallow it. The subjects were informed that the timing of opening and the timing of swallowing could be any timing, either inhalation or exhalation, and were not particularly limited.
Respiratory measurement was completed after about 1 minute of rest from the end of the period during eating and drinking of sample (1) (that is, after the swallowing timing).
Then, the sample (2) was subjected to the steps (A) and (B) in the same manner.
The details of the steps (A) and (B) will be described below.

(Measurement of breathing time)
As step (A), respiration was measured by a thermistor sensor to obtain a respiration waveform. Here, in Example 1, the shape of a graph showing the relationship between the time and time of the parameters obtained by measuring the air temperature (breathing temperature; the temperature of the atmosphere near the respiratory organ) immediately before the nose hole at the time of exhalation and inhalation. Was taken as the respiratory waveform. As shown in FIG. 2, the time point at which the temperature rises to the temperature drop is defined as the inhalation start point, and the time point at which the temperature falls to the temperature rise is defined as the exhalation start point. In addition, the period from the inspiration start point to the exhalation start point was defined as the inspiration phase, and the period from the exhalation start point to the inspiration start point was defined as the exhalation phase. Respiratory time was obtained from the measured respiratory waveform.

(Supplement to opening and swallowing timing)
In addition, as step (B), opening timing and swallowing timing were supplemented. The opening timing was determined by the opening motion of the video image. The swallowing timing was determined based on the maximum amplitude value of the electromyogram of the infrahyoid muscle group (throat), and was also confirmed by the swallowing movement of the throat in the video image and the swallowing sound in the video sound.

(Stage (C))
After resting after eating and drinking, the subjects were made to record the degree of preference they felt for the food and drink in the sensory evaluation questionnaire, and obtained as sensory evaluation data. As the sensory evaluation questionnaire, the same one as shown in FIG. 3 was used, and an arbitrary position on the scale bar with a score corresponding to the preference felt by the subject was selected to obtain a score indicating the preference.
The preference of sample (1) sugar acid jelly was +3, and the preference of sample (2) sugar acid + peach flavor jelly was +4. This data was manually input to the physiological response data recording system and recorded in the recording unit of the physiological response data recording system.

(Stage (D))
As the step (D), the respiratory parameters were calculated by combining the respiratory time measured in the step (A) with the opening timing and the swallowing timing supplemented in the step (B).
As the means (d) for calculating the respiratory parameters, LabChart Pro V8 (manufactured by AD Instruments, model number: MLU260 / 8) attached to the physiological response data recording system was used.
In Example 1, the exhalation time during eating and drinking was determined by the following method as a respiratory parameter.
First, the average of the time of each exhalation phase was obtained from the resting breathing time of the subject, and the ratio of the exhalation time during eating and drinking (from the opening timing to the swallowing timing) was calculated. In this embodiment, the exhalation time is the time of the exhalation phase of the above-mentioned respiratory waveforms, but the exhalation time may be obtained by subtracting the inspiration time from the breathing time.
The average resting exhalation time was taken as the average of each exhalation time during stable breathing (excluding exhalation during non-respiratory movements such as coughing and swallowing) for about 30 seconds to 1 minute. .. The exhalation time during eating and drinking was calculated by totaling the exhalation time during the period during eating and drinking.
The exhalation time (relative value) of sample (1) sugar acid jelly during eating and drinking is 4.00, and the exhalation time (relative value) of sample (2) sugar acid + peach flavor jelly during eating and drinking is 2.83. Met.

As a result of the same subject performing the evaluation twice, the results of the same tendency were obtained. That is, the preference of sample (1) sugar acid jelly is +1 and the preference of sample (2) sugar acid + peach flavor jelly is +4, and the expiration time of sample (1) sugar acid jelly during eating and drinking ( The relative value) was 3.43, and the breathing time (relative value) of the sample (2) sugar acid + peach flavor jelly during eating and drinking was 2.92. The breathing time during eating and drinking was shorter.

(Stage (E))
The correlation between the exhalation time during eating and drinking and the sensory evaluation data (preference level) of food and drink was analyzed.
Using the food and drink flavor evaluation system of Example 1, the exhalation time during eating and drinking obtained in step (D) and the preference obtained in step (C) recorded in the recording unit of the physiological response data recording system. In order to compare the relationship with the degree, these data were taken out from the recording unit and compared.
As a result, when eating a sample with a high degree of preference (sugar acid + peach flavor jelly), the exhalation time during eating and drinking is shorter than when eating a sample with a low degree of preference (sugar acid jelly). I understand.
As step (E), further, using spreadsheet software Excel (manufactured by Microsoft), the correlation coefficient between the exhalation time during eating and drinking obtained in step (D) and the degree of preference obtained in step (C). Was calculated. Specifically, the exhalation time and preference during eating and drinking of the above two tests stored in Excel in LabChart Pro V8 (manufactured by AD Instruments, model number: MLU260 / 8) attached to the physiological response data recording system. Correlation analysis was performed by inputting the numerical value of the degree into Excel. As a result, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.65.
[Example 2]
<How to evaluate the flavor of jelly>
(Food and drink)
When the same sample and method as in Example 1 were used for evaluation with other subjects in Example 1, the same tendency was obtained.
That is, the preference of sample (1) sugar acid jelly is +2, the preference of sample (2) sugar acid + peach flavor jelly is +5, and the expiration time of sample (1) sugar acid jelly during eating and drinking ( The relative value) was 1.75, and the exhalation time (relative value) of the sample (2) sugar acid + peach flavor jelly during eating and drinking was 1.47.
When the same evaluation was performed again on this subject, the preference of sample (1) sugar acid jelly was +2, the preference of sample (2) sugar acid + peach flavor jelly was +5, and sample (1) sugar acid. The exhalation time (relative value) of the jelly during eating and drinking was 1.94, and the exhalation time (relative value) of the sample (2) sugar acid + peach flavor jelly during eating and drinking was 1.78.
In the above two evaluations, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.48.

From the above, it was considered that the exhalation time during eating and drinking can be used as an index showing a negative correlation with the degree of preference for food and drink. Although not bound by any theory, as mentioned above, during the period of eating and drinking, the exhalation time during eating and drinking is used for the judgment of food and drink by the brain (the phase that reflects the internal state of the brain such as emotions). Since it is considered to be the time involved, it is possible to speculate that the degree of preference for the food or drink to be judged has an effect on the time until the food or drink is swallowed.

[Example 3]
<How to evaluate the flavor of jelly>
(Food and drink)
As food and drink, 10 g each of the following two food samples was prepared. The sample (3) is a tasteless jelly prepared by a conventional method using only water and gelatin. The sample (2) is prepared by adding citric acid and granulated sugar as seasonings to the sample (3) and further flavoring with a peach flavor (manufactured by Hasegawa Fragrance Co., Ltd.) to give a peach flavor. Yes, it is the same as the sample (2) of Example 1. The hardness of the samples (2) and (3) differs depending on the pH as well as the flavor.
・ Sample (2) Sugar acid + peach flavor jelly, 10g
・ Sample (3) Tasteless (gelatin only) jelly, 10g
As a result of performing an evaluation method of the flavor of foods and drinks by obtaining the exhalation time during eating and drinking of foods and drinks as a breathing parameter in the same manner as in Example 1 with one subject, the result of the same tendency as in Example 1 was obtained. Obtained.
That is, the preference of sample (2) sugar acid + peach flavor jelly was +4, and the preference of sample (3) tasteless jelly was -3. Regarding the exhalation time (relative value) during eating and drinking, the exhalation time (relative value) during eating and drinking of sample (2) sugar acid + peach flavor jelly is 1.15, and sample (3) during eating and drinking of tasteless jelly. The exhalation time (relative value) of was 2.82.
When the same evaluation was performed again with the same subject, the preference of sample (2) sugar acid + peach flavor jelly was +3, and the preference of sample (3) tasteless jelly was -3, and the exhalation time during eating and drinking (relative). Regarding the value), the exhalation time (relative value) of the sample (2) sugar acid + peach flavor jelly during eating and drinking was 0.88, and the exhalation time (relative value) of the sample (3) tasteless jelly during eating and drinking. Was 2.50.
From the above, it was found that, as in Example 1, the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject in this example as well.
In the above two evaluations, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.97.

[Example 4]
<How to evaluate the flavor of jelly>
(Food and drink)
As food and drink, the following jelly was prepared in the same manner as in Example 2.
・ Sample (2) Sugar acid + peach flavor jelly, 10g
・ Sample (3) Tasteless (gelatin only) jelly, 10g

(Stage (A), Stage (B), Stage (C), Stage (D))
It was confirmed whether a tendency similar to that in Example 3 was observed in a plurality of subjects.
For two subjects (subject A and subject B) different from Example 3, exhalation and inspiration were measured as step (A) in the same manner as in Example 3, and the respiratory waveforms of each subject were obtained. .. In this example, the sample (2) was first tested, then the sample (3) was tested, and two sets of each subject were tested with this as one set.
As step (B), the opening timing and swallowing timing of each subject were captured.
As step (C), the score of the degree of preference of each sample was recorded as sensory evaluation data.
As step (D), the exhalation time during eating and drinking was calculated.
The results of Example 4 and the results of Example 3 are summarized in Table 1 below. The subject of Example 3 is described as subject C. In addition, the parentheses at the end of the "Sample" column indicate the number of sets, for example, "(2) sugar acid + peach flavor jelly (1)" means that it is the data of the first set of the sample (2). ..

(Stage (E))
In the same manner as in Example 1, the relevance was analyzed by comparing the exhalation time during eating and drinking with the degree of preference for food and drink.
From the above results, it was found that when the sample (2) having a high degree of preference was eaten, the exhalation time during eating and drinking was shorter than when the sample (3) having a lower degree of preference was eaten. .. FIG. 5 is a diagram showing the exhalation time during eating and drinking of the samples (2) and (3) having different degrees of preference obtained in this example, and it is true that the sample having a higher degree of preference is called during eating and drinking. Breathing time has been shown to be significantly shorter.
From the above, it was confirmed that the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject also in this example. In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.75.

[Example 11]
<How to evaluate the flavor of beverages>
(Food and drink)
The following two beverage samples were prepared as food and drink.
-Sample (11) Water-Sample (12) 2% by mass saline solution

(Stage (A), Stage (B), Stage (C), Stage (D))
Using the food and drink flavor evaluation system of Example 1, the surface electrodes of the myoelectric potential meter were attached only to the skin of the anterior neck of the subject, and the cheeks for measuring the surface myoelectric potentials of the muscles involved in mastication. The surface electrode was not attached to the surface electrode.
Other than that, in the same manner as in Example 1, the breathing time of the subject (1 person) during eating and drinking was measured as the step (A), and the opening timing and swallowing timing of the subject were captured as the step (B), and the step (C). ), The degree of preference of each sample obtained by the sensory evaluation questionnaire was recorded, and the exhalation time (relative value) during eating and drinking was obtained as the step (D). The order of eating and drinking of the samples was from sample (11) to sample (12), and this was set as one set.

(Stage (E))
In the same manner as in Example 1, as step (E), the relationship between the exhalation time during eating and drinking and the sensory evaluation data of the food and drink was confirmed.
As a result of evaluating 6 sets of each beverage sample (11) and (12) in the same subject, the result of the same tendency was obtained. In this case, the correlation coefficient between the exhalation time (relative value) during eating and drinking and the degree of preference was −0.71.
As shown in FIG. 6, the case of drinking the sample (12) (2% by mass saline solution) having a low degree of preference is higher than the case of drinking the sample (11) (water) having a higher degree of preference. It was found that the exhalation time during eating and drinking was significantly longer.
That is, it was found that the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject.

[Example 12]
<How to evaluate the flavor of beverages>
Example 11 except that the number of subjects was two and the order of eating and drinking of the samples was 11 times in a row for sample (11) water and 9 times in a row for sample (12) 2% by mass saline solution. The method for evaluating the flavor of food and drink was carried out in the same manner as in the above.
As a result, as shown in FIG. 6, even in a plurality of persons, the breathing time of the food and drink was short in the sample having a low degree of preference in the breathing time during eating and drinking, as in Example 11.
From the above, it was confirmed that in this example as well, the flavor of the subject's food and drink can be evaluated by using the exhalation time during eating and drinking as an index showing a negative correlation with the subject's preference. In this example, the correlation coefficient between the exhalation time (relative value) during eating and drinking and the degree of preference was −0.61.

[Example 21]
<How to evaluate the flavor of beverages>
(Food and drink)
As food and drink, two beverage samples were prepared as follows.
First, an aqueous solution containing citric acid, glucose, and quasin (a bitter taste component) (hereinafter, also abbreviated as sugar acid bitter water) is prepared, and in the sample (21), a grapefruit flavor (manufactured by Hasegawa Fragrance Co., Ltd.) is prepared as a flavor. To prepare a sample beverage with a grapefruit flavor. The sample (22) was the same as the sample (21) except that the flavor was perfumed using an egg flavor (manufactured by Hasegawa Perfume Co., Ltd.) instead of the grapefruit flavor of (21).
・ Sample (21) Sugar acid bitter water + grapefruit flavor, 10g
・ Sample (22) Sugar acid bitter water + egg flavor, 10g

(Stage (A), Stage (B), Stage (C), Stage (D))
With one subject, the breathing time of the sample (21) was measured as the step (A) in the same manner as in Example 11, and the opening timing and swallowing timing of the subject of the sample (21) were captured as the step (B). As a step (C), the sensory evaluation data obtained from the sensory evaluation questionnaire of the sample (21) was recorded in the subject, and as a step (D), the exhalation time of the sample (21) during eating and drinking was determined. Then, the same was performed for the sample (22). The test of the above two types of samples was taken as one set, and four sets were performed.
The above results are shown in Table 2 below. In the table, the parentheses at the end of the sample name indicate the number of sets as in Table 1.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 2, it was confirmed that in this example as well, the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject. That is, it was found that the breathing time during eating and drinking was shorter when the sample (21) having a high degree of preference was drunk than when the sample (22) having a low degree of preference was drunk. In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.70.

[Example 22]
<How to evaluate the flavor of beverages>
For a subject different from Example 21, instead of 10 g of sample (22) (sugar acid bitter water + egg flavor), as a beverage with a low degree of preference, the same sugar acid bitter water as sample (22) and cheese flavor (Hasegawa) A method for evaluating the flavor of foods and drinks was carried out in the same manner as in Example 21 except that 10 g of a sample (23) obtained by blending (manufactured by Fragrance Co., Ltd.) was used.
・ Sample (21) Sugar acid bitter water + grapefruit flavor, 10g
・ Sample (23) Sugar acid bitter water + cheese flavor, 10g
As a result, the same tendency as in Example 21 was obtained. The results are shown in Table 3 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 3, it was confirmed that in this example as well, the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject. That is, it was found that the breathing time during eating and drinking was shorter when the sample (21) having a high degree of preference was drunk than when the sample (23) having a low degree of preference was drunk.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.45.

[Example 23]
<How to evaluate the flavor of beverages>
(Food and drink)
As samples used in this example, sugar acid water containing citric acid and glucose, and apple flavor (manufactured by Hasegawa Fragrance Co., Ltd.) were prepared.
・ Sample (24) Sugar acid water ・ Sample (25) Sugar acid water + apple flavor

(Stage (A), Stage (B), Stage (C), Stage (D))
With one subject, the breathing time during eating and drinking of the sample (24) was measured as the step (A) in the same manner as in Example 11, and the opening timing and swallowing timing of the subject of the sample (24) as the step (B). Was captured, and the sensory evaluation data obtained in the sensory evaluation questionnaire of the sample (24) was recorded as the step (C), and the exhalation time of the sample (24) during eating and drinking was determined as the step (D). Sample (25) was also performed in the same manner. The above was set as one set, and three sets were performed.
The above results are shown in Table 4 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 4, it was confirmed that in this example as well, the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject. That is, it was found that the breathing time during eating and drinking was shorter when the sample (25) having a high degree of preference was drunk than when the sample (24) having a low degree of preference was drunk.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.82.

[Example 24]
<How to evaluate the flavor of beverages>
(Food and drink)
As the samples used in this example, the following two types of samples similar to those in Example 23 were prepared.
・ Sample (24) Sugar acid water ・ Sample (25) Sugar acid water + apple flavor

(Stage (A), Stage (B), Stage (C), Stage (D))
In the same manner as in Example 11 except that the subject was one person different from Example 11, the exhalation and inspiration during eating and drinking of the samples (24) and (25) were performed as the step (A). Measure and capture the opening timing and swallowing timing of the samples (24) and (25) subjects as step (B), and have the subject perform sensory evaluation of samples (24) and (25) as step (C). As (D), the exhalation time during eating and drinking of the samples (24) and (25) was determined. Two sets were performed with this as one set.
The above results are shown in Table 5 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 5, it was confirmed that in this example as well, the exhalation time during eating and drinking can be used as an index showing a negative correlation with the preference level of the subject. That is, it was found that the breathing time during eating and drinking was shorter when the sample (25) having a high degree of preference was drunk than when the sample (24) having a low degree of preference was drunk.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) during eating and drinking was −0.42.

[Example 31]
<How to evaluate the flavor of beverages>
(Food and drink)
As the food and drink sample used in this example, the same sugar acid water as the sample (24) in Example 23 was prepared and used as the sample (31). Further, the same sample (25) as in Example 23 in which apple flavor (manufactured by Hasegawa Perfume Co., Ltd.) was added to this sugar acid water was prepared and used as a sample (32).
・ Sample (31) Sugar acid water ・ Sample (32) Sugar acid water + apple flavor

(Stage (A), Stage (B), Stage (C), Stage (D))
With one subject, the breathing parameter calculated in step (D) was the same as in Example 11 except that the breathing time immediately after swallowing was used instead of the breathing time during eating and drinking. (A)-(D) were performed, and then steps (A)-(D) were performed on the sample (32). The above was regarded as one set, and seven sets were performed.
As the step (D), in this example, the exhalation time (however, the relative value described above) immediately after swallowing of the subjects during eating and drinking of the samples (31) and (32) was determined. In this example, the subject swallowed during exhalation. Here, the exhalation time immediately after swallowing means the time from the swallowing timing supplemented in the step (B) to the end time of exhalation including the swallowing timing, as described above.
Specifically, the average of the time of each resting exhalation phase of the subject was obtained, and the ratio of the exhalation time immediately after swallowing was calculated. As in Example 1, the average resting exhalation time is about 30 seconds to 1 minute for each exhalation time during stable breathing (excluding exhalation during non-breathing exercises such as coughing and swallowing). Was taken as the average.
The obtained sensory evaluation data (preference level) and the exhalation time immediately after swallowing are shown in Table 6 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time immediately after swallowing and the degree of preference was confirmed. As can be seen from Table 6, it was confirmed that the exhalation time immediately after swallowing can be used as an index showing a positive correlation with the preference level of the subject. That is, it was found that the exhalation time immediately after swallowing was longer in the case of drinking the sample (32) having a high degree of preference than in the case of drinking the sample (31) having a low degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) immediately after swallowing was 0.51.

[Example 32]
<How to evaluate the flavor of beverages>
(Food and drink)
As the food and drink sample used in this example, the same sugar acid water + apple flavor as in Example 31 was prepared as a sample (32), and the same water as the sample (11) in Example 11 was prepared and used as a sample ( 33).
・ Sample (32) Sugar acid water + Apple flavor sample (33) Water

(Stage (A), Stage (B), Stage (C), Stage (D))
Steps (A) to (D) were carried out in the same manner as in Example 31 except that the samples were different. That is, with one subject, first steps (A) to (D) were performed on the sample (32), and then steps (A) to (D) were performed on the sample (33). The above was regarded as one set, and seven sets were performed.
In step (D), as in Example 31, the exhalation time (however, the relative value described above) immediately after swallowing of the subjects during eating and drinking of the samples (32) and (33) was determined, but also in this example, the subject. Swallowing occurred during exhalation.
The obtained sensory evaluation data (preference level) and the exhalation time immediately after swallowing are shown in Table 7 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time immediately after swallowing and the degree of preference was confirmed. As can be seen from Table 7, it was confirmed that in this example as well, the exhalation time immediately after swallowing can be used as an index showing a positive correlation with the preference level of the subject. That is, it was found that the exhalation time immediately after swallowing was longer in the case of drinking the sample (32) having a high degree of preference than in the case of drinking the sample (33) having a low degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) immediately after swallowing was 0.48.

[Example 33]
<How to evaluate the flavor of beverages>
(Food and drink)
As a food and drink sample used in this example, the same sugar acid water as the sample (24) of Example 23 was prepared, and a mixture of kiwi flavor (manufactured by Hasegawa Fragrance Co., Ltd.) was used as a sample (34). A sample (35) containing a kelp flavor (manufactured by Hasegawa Fragrance Co., Ltd.) was used.
・ Sample (34) sugar acid water + kiwi flavored beverage ・ Sample (35) sugar acid water + kelp flavored beverage

(Stage (A), Stage (B), Stage (C), Stage (D))
Steps (A) to (D) were carried out in the same manner as in Example 31 except that the samples were different. That is, with one subject as one subject, steps (A) to (D) were first performed on the sample (34), and then steps (A) to (D) were performed on the sample (35). The above was set as one set, and four sets were performed.
In step (D), as in Example 31, the exhalation time (however, the relative value described above) immediately after swallowing of the subjects during eating and drinking of the samples (34) and (35) was determined, but also in this example, the subject. Swallowing occurred during exhalation.
The obtained sensory evaluation data (preference level) and the exhalation time immediately after swallowing are shown in Table 8 below.

(Stage (E))
In the same manner as in Example 1, the relationship between the exhalation time during eating and drinking and the sensory evaluation data of the food and drink was confirmed. As can be seen from Table 8, it was confirmed that in this example as well, the exhalation time immediately after swallowing can be used as an index showing a positive correlation with the preference level of the subject. That is, it was found that the exhalation time immediately after swallowing was longer in the case of drinking the sample (34) having a high degree of preference than in the case of drinking the sample (35) having a low degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the exhalation time (relative value) immediately after swallowing was 0.56.

As shown in Examples 1 to 33 above, specific respiratory parameters, that is, exhalation time during eating and drinking and exhalation immediately after swallowing, are specified as physiological response parameters that correlate with the preference of food and drink by the present inventors. Time was newly discovered. In the examples, the usefulness of these parameters is shown by using foods and drinks having various flavors and tastes, and the parameters can be used regardless of the flavor, type, food order, etc. of the foods and drinks. I understand.
In addition, in the past, when eating and drinking, breathing was disturbed due to opening and swallowing, and it was difficult to analyze. Where the relationship between respiration and palatability was unclear in terms of sex, when analyzing complex respiration waveforms during eating and drinking, respiration measurement should be performed simultaneously with other physiological response measurement means such as electromyogram, video, and voice. By measuring, combining and analyzing, it became possible for the first time to ensure the objectiveness of sensory evaluation of food and drink using respiration.

According to the food and drink flavor evaluation system of the present invention, the food and drink flavor can be objectively guaranteed based on the measurement data of respiration. Further, according to the method for evaluating the flavor of food and drink of the present invention, the flavor of food and drink can be objectively guaranteed based on the measurement data of respiration. Such objectively guaranteed sensory evaluation results of the flavor of foods and drinks can be used as materials for product development of foods and drinks, advertisements of foods and drinks, etc., and are highly industrially usable.

Claims (12)

A system for evaluating the flavor of food and drink, including the following means (a), means (b), means (c) and means (d):
Means (a) Means for measuring the subject's respiration when eating and drinking food and drink;
Means (b) Means for capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Means (c) Means for recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Means (d) The breathing measured by the means (a) and the opening timing and the swallowing timing measured by the means (b) are combined to form an exhalation time during eating and drinking and an exhalation time immediately after swallowing. Means of calculating one or more selected from the group;
However, eating and drinking is a period from the opening timing to the swallowing timing. Means (a) is a respirator with a temperature sensor;
Breathing can be measured by measuring the air temperature just before the nostrils of the subject with a temperature sensor.
The system for evaluating the flavor of food and drink according to claim 1. The system for evaluating the flavor of food and drink according to claim 1 or 2, wherein the means (a) can measure the respiration of the subject by arranging a temperature sensor immediately in front of the nostrils of the subject. The system for evaluating the flavor of food and drink according to any one of claims 1 to 3, wherein the means (b) is a myoelectric electrometer and / or a moving image recording device. The means (c) is a sensory evaluation questionnaire,
The system for evaluating the flavor of food and drink according to any one of claims 1 to 4, wherein the sensory evaluation questionnaire can score the taste of the flavor of food and drink. The system for evaluating the flavor of foods and drinks according to any one of claims 1 to 5, further comprising the following means (e);
Means (e) Means for analyzing the correlation between the sensory evaluation data of the food or drink recorded by the means (c) and the exhalation time during the eating or drinking calculated by the means (d) or the exhalation time immediately after swallowing. .. A method for evaluating the flavor of food and drink, including the following stages (A), (B), (C) and (D);
Stage (A) The stage of measuring the subject's respiration when eating and drinking food and drink;
Step (B) A step of capturing the opening timing and swallowing timing when the subject eats or drinks the food or drink;
Stage (C) A stage of recording sensory evaluation data in which the subject sensory-evaluates the flavor of food and drink;
Step (D) The breathing measured in the step (A) and the opening timing and the swallowing timing measured in the step (B) are combined to form an exhalation time during eating and drinking and an exhalation time immediately after swallowing. The stage of calculating one or more selected from the group;
However, eating and drinking is a period from the opening timing to the swallowing timing. The flavor of food and drink according to claim 7, wherein step (A) is a step of measuring respiration by measuring the air temperature immediately before the nostrils of the subject by using a respiration meter provided with a temperature sensor. Evaluation method. The method for evaluating the flavor of food or drink according to claim 7, wherein the step (A) is a step of arranging a temperature sensor immediately in front of the nostrils of the subject and measuring the respiration of the subject. The flavor of the food or drink according to any one of claims 7 to 9, wherein step (B) is a step of supplementing the opening timing and the swallowing timing using a myoelectric electrometer and / or a video recording device. Evaluation method. The method for evaluating the flavor of food and drink according to any one of claims 7 to 10, wherein the step (C) is a stage of scoring and recording the taste of the flavor of food and drink based on the sensory evaluation questionnaire. The method for evaluating the flavor of food and drink according to any one of claims 7 to 11, further comprising the following step (E);
Step (E) A step of analyzing the correlation between the sensory evaluation data of the food or drink recorded in the step (C) and the exhalation time during the eating or drinking calculated in the step (D) or the exhalation time immediately after swallowing.

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