JP7195388B2 - Food and drink flavor evaluation system and food and drink flavor evaluation method - Google Patents

Description

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

Conventionally, evaluation of the flavor of food and drink has mainly been carried out by human beings sensory. However, due to human sensory fatigue and individual differences in the evaluation axis, the evaluation results of the flavor of food and drink have not sufficiently ensured objectivity.

Recently, sensory evaluations based on data obtained by sensors capable of obtaining various types of physiological response data have been attempted. For example, although not in the technical field of evaluating the flavor of food and drink, a technique has been proposed that attempts to use the relationship between the sensation that humans feel when smelling a scent and the breathing time (see, for example, Patent Documents 1 and 2). ).

In Patent Document 1, a process of preparing a plurality of different scents, a subject group composed of one or more subjects sniffed the scent, and exhalation time data per breath of the subject group in the state of sniffing the scent. A first acquisition step of acquiring for each scent, and a first selection step of selecting a scent from a plurality of different scents by either method (A) or (B) below. A selection method is described.
(A) The exhalation time value of each scent is calculated from the exhalation time data when smelling the scent, and the scents with exhalation time values exceeding the reference value are selected.
(B) There are multiple subjects, and for each scent, the exhalation time value of the scent for each subject is calculated from the exhalation time data when smelling the scent, and the scent exhalation time value for each subject that exceeds the reference value for each scent is calculated. A breath time value is selected, the number of subjects corresponding to the number of breath time values of the scent selected for each subject is calculated, and fragrances with the number of subjects equal to or greater than a certain value are selected.
Examples of Patent Document 1 show that, of sensory evaluation terms such as "impression" and "exhilaration," only the scent that gives "impression" has a correlation with the exhalation time when smelling the scent. ing. However, it is stated that no relationship was found between the expiratory time when smelling a scent and palatability (see, for example, paragraph [0047] of the specification).

Patent Document 2 discloses an inhalation system that includes a mask portion that allows breathing while in contact with the nose and mouth, and an inhalation valve that opens only when inhaling, and sends inhaled air to the mask portion via the inhalation valve. an exhalation system that includes an exhalation valve that opens only during exhalation and discharges the exhaled air from the mask to the outside through the exhalation valve; detection means that detects the opening operation of the inhalation valve; The scent stimulus imparting means having the scent stimulus spraying portion facing the passage of the intake air passing through the valve body, and the scent stimulus imparting means being operated based on the detection signal of the detecting means to emit the scent stimulus in synchronism with the inhalation. A device for improving breathing patterns by inhalation-synchronous scent stimulation is described.
In this patent document, it is proposed to improve breathing patterns by sniffing pleasant scents.

However, neither Cited Documents 1 nor 2 describes or suggests measuring breathing time while eating or drinking food or using breathing time as an index for flavor evaluation of food or drink. Furthermore, unlike the act of smelling a scent, it is difficult to accurately determine the inhalation and exhalation time during eating and drinking because the act of eating and drinking involves opening the mouth for eating and drinking and swallowing during exhalation and inhalation. Therefore, it was difficult to use respiration measurement data such as respiration time as a physiological response parameter for flavor evaluation of food and drink.

JP 2014-112050 A JP 2006-325756 A

As described above, until now, no attention has been paid to the use of respiration measurement data as an index for flavor evaluation of food and drink. In other words, as described above, Patent Document 1 only examines the index of the limited sense of scent, which is the scent that gives "impression", and Cited Document 2 describes that "favorite scent" "regulates breathing". is merely described. In addition, the measurement of respiration during eating and drinking based on the timing of mouth opening and swallowing has not been studied at all.

The problem 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 intensive research to solve the above problems, the present inventors measured the breathing time when a subject eats and drinks, and determined the opening timing and swallowing timing when the subject eats and drinks. , and can record the sensory evaluation data of food and drink, it was found that the flavor of food and drink can be evaluated based on the specific breathing time of the subject, and the present invention was completed.

The present invention, which is a specific means for solving the above problems, and preferred embodiments thereof are as follows.
[1] A system for evaluating the flavor of food and drink, comprising the following means (a), (b), (c) and (d):
Means (a) Means for measuring the breathing time of a subject when eating or drinking;
Means (b) Means for capturing opening timing and swallowing timing when the subject eats and drinks the food;
Means (c) Means for recording sensory evaluation data obtained by sensory evaluation of the flavor of food and drink by a subject;
Means (d) Combining the breathing time measured by means (a), the opening timing and the swallowing timing measured by means (b), and calculating the expiration time during eating and drinking and the expiration time immediately after swallowing Means for calculating one or more selected from the group consisting of;
However, eating and drinking is a period from the opening timing to the swallowing timing.
[2] means (a) is a respirometer equipped with a temperature sensor;
The system for evaluating the flavor of food and drink according to [1], wherein the temperature sensor can measure the air temperature in front of the nostrils of the subject to measure the breathing time.
[3] The system for evaluating the flavor of food and drink according to [1] or [2], wherein the means (a) can measure the breathing time of the subject by arranging a temperature sensor just before the nostril of the subject.
[4] The system for evaluating the flavor of food and drink according to any one of [1] to [3], wherein means (b) is an electromyograph and/or a video recording device.
[5] means (c) is a sensory evaluation questionnaire,
The food and drink flavor evaluation system according to any one of [1] to [4], wherein the sensory evaluation questionnaire can score the flavor preference of the food and drink.
[6] The system for evaluating the flavor of food and drink according to any one of [1] to [5], further comprising the following means (e);
Means (e) Means for analyzing the correlation between the sensory evaluation data of the food and drink recorded in the means (c) and the expiratory time during eating or drinking or the expiratory time immediately after swallowing calculated in the means (d) .
[7] A method for evaluating the flavor of food and drink, including the following stages (A), (B), (C) and (D);
Step (A) measuring the subject's breathing time when eating or drinking;
Step (B) Capturing opening timing and swallowing timing when the subject eats and drinks the food;
Step (C) A step of recording sensory evaluation data obtained by sensory evaluation of the flavor of the food and drink by the subject;
Step (D) Combining the breathing time measured in step (A) and the opening timing and the swallowing timing measured in step (B), the expiratory time during eating and drinking and the expiratory time immediately after swallowing calculating one or more selected from the group consisting of;
However, eating and drinking is a period from the opening timing to the swallowing timing.
[8] The method according to [7], wherein step (A) is a step of using a respirometer equipped with a temperature sensor to measure the air temperature in front of the subject's nostrils with the temperature sensor to measure the breathing time. A method for evaluating 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 placing a temperature sensor just before the subject's nostril to measure the subject's breathing time.
[10] The method according to any one of [7] to [9], wherein step (B) is a step of supplementing the opening timing and the swallowing timing using an electromyograph and/or a video recording device. A method for evaluating the flavor of food and drink.
[11] The food and drink according to any one of [7] to [10], wherein step (C) is a step of scoring and recording the flavor preference of the food and drink based on a sensory evaluation questionnaire. Flavor evaluation method.
[12] The method for evaluating the flavor of food or drink according to any one of [7] to [11], further including the following step (E);
Step (E): analyzing the correlation between the sensory evaluation data of the food and drink recorded in step (C) and the expiratory time during eating or drinking or the expiratory time immediately after swallowing calculated in step (D).

ADVANTAGE OF THE INVENTION According to this invention, the new system for evaluation of the flavor of food-drinks which can evaluate the flavor of food-drinks based on the measurement data of respiration can be provided.

It is a figure which shows an example of physiological response (respiration and myoelectric potential) measurement used for this invention. FIG. 3 is a schematic diagram for explaining an expiration start point, an inspiration start point, an expiration time, an inspiration time, and the like in a respiratory waveform; It is a figure which shows an example of a sensory evaluation questionnaire. FIG. 4 is a schematic diagram showing the relationship between the timing of swallowing and the expiratory time immediately after swallowing in the respiratory waveform and surface electromyography. It is an example of the figure which shows the expiration time (relative value) during eating and drinking. It is an example of the figure which shows the expiration time (relative value) during eating and drinking.

The present invention will be described in detail below. Although the constituent elements described below may be described based on representative embodiments and specific examples, the present invention is not limited to such embodiments.

[System for evaluating flavor of food and drink]
The flavor evaluation system of the present invention includes the following means (a), (b), (c) and (d).
Means (a) Means for measuring the breathing time of a subject when eating or drinking;
Means (b) Means for capturing opening timing and swallowing timing when the subject eats and drinks the food;
Means (c) Means for recording sensory evaluation data obtained by sensory evaluation of the flavor of food and drink by a subject;
Means (d) Combining the breathing time measured by means (a) with the opening timing and the swallowing timing measured by means (b), consisting of the expiratory time during eating and drinking and the expiratory 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.
The expiratory time during eating and drinking means the total expiratory time in the period from the opening timing to the swallowing timing, and the expiratory time immediately after swallowing is the exhalation including the swallowing timing, starting from the swallowing timing, It means a period whose end point is the end point of the exhalation (details will be described later).

With such a configuration, the system for evaluating the flavor of food and drink according to the present invention can evaluate the flavor of food and drink based on the respiratory measurement data.
Since the respiratory time is data measured by physiological response measurement means, it is non-arbitrary and highly objective. A system that includes means for measuring exhalation time, means for capturing opening timing and swallowing timing when a subject eats and drinks, and means for recording sensory evaluation data obtained by sensory evaluation of the flavor of food and drink by the subject. Therefore, the palatability of the flavor of a food or drink can be objectively evaluated based on the respiratory measurement data by the method for evaluating the flavor of a food or drink according to the present invention, which will be described later.
Preferred embodiments of the present invention are described below.

<Flavor of food and drink>
The flavor of a food or drink means a comprehensive flavor (taste, aroma, etc., comprehensively evaluated). "Food and drink flavor" includes "taste (taste)" and "aroma (olfactory sense)". , the degree to which the aroma evokes food and its ingredients themselves, and is sometimes referred to as a natural feeling), and the preference for the strength of the aroma. It includes desirability of taste, completeness of taste, and desirability of strength of taste. "Preferability" may also be referred to as palatability.

(food and drink)
There are no particular restrictions on food and drink. When comparing a plurality of types of food and drink with respect to a specific difference, it is preferable to unify elements other than the difference to be compared. For example, when using the method for evaluating the flavor of food and drink according to the present invention to evaluate the flavor of food and drink based on the difference in flavor of food and drink, the food and drink have texture (mechanical properties such as hardness and viscosity) and the weight of the food and drink taken by the subject. It is preferable that the elements other than the aroma are unified, because the preference of the aroma and the improvement of the flavor by the aroma can be purely evaluated.

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

Specific examples of food and drink include, for example, rice crackers, rice crackers, rice cakes, rice cakes, steamed buns, uiro, bean paste, yokan, mizu yokan, kingyoku, jelly, castella, hard candy, biscuits, crackers, potato chips, cookies, Confectionery such as pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolates, chewing gums, caramels, candies, pastes such as peanut paste;
Carbonated drinks such as cola drinks, carbonated drinks containing fruit juice, and carbonated drinks containing milk; Soft drinks such as milk drinks; Favorite drinks such as green tea, black tea, oolong tea, herbal tea, milk tea, and coffee drinks; kind;
Bread, udon, ramen, Chinese noodles, sushi, gomoku rice, fried rice, pilaf, dumpling skin, shumai skin, okonomiyaki, takoyaki, and other breads, noodles, and rice;
Pickles such as rice bran pickles, umeboshi, fukujinzuke, betara pickles, senmai pickles, shallots, miso pickles, takuan pickles, and their bases for pickles;
Fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flatfish, sand eel, and sweetfish; Shrimp such as spiny lobster and black tiger; crabs such as red king crab, snow crab, blue crab and horse crab; shellfish such as short-necked clams, clams, scallops, oysters and mussels;
Canned foods, boiled fish, tsukudani, surimi, fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, and other processed seafood foods;
Livestock meat such as chicken, pork, beef, mutton and horse meat;
Curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, dumplings, kamameshi ingredients, soups, meatballs, kakuni, canned meat and other processed foods and drinks using livestock meat;
Table salt, Seasoning salt, Soy sauce, Powdered soy sauce, Miso, Powdered miso, Moromi, Hishio, Furikake, Ochazuke mix, Margarine, Mayonnaise, Dressing, Vinegar, Sanbaizu, Powdered sushi vinegar, Chinese mix, Tentsuyu, Mentsuyu, Sauce , Ketchup, grilled meat sauce, curry roux, stew base, soup base, dashi base, compound seasoning, new mirin, mixed powder such as fried chicken powder / takoyaki powder, seasonings such as;
Other examples include dairy products such as cheese and butter, simmered vegetables, Chikuzen simmered dishes, oden, simmered dishes such as hot pot dishes, ingredients for take-out lunch boxes, side dishes, and tomato juice.

Food and drink products may be added with compounds and/or compositions (ie, so-called flavors) that alter their aroma and/or taste (also collectively referred to as flavor). Examples thereof include perfume compounds, perfume compositions, animal and plant extracts, and natural essential oils. "Patent Office Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance) Part II Food Flavors, Issued on January 14, 2000", "Survey on the Use of Food Flavoring Compounds in Japan" (FY 2000 Welfare Science Research Report , Japan Perfume Industry Association, published in March 2001), and "Synthetic Perfume Chemistry and Product Knowledge" (issued on December 20, 2016, edited by the Synthetic Perfume Editorial Committee, Chemical Daily) These include, but are not limited to, natural essential oils, natural fragrance compounds, synthetic fragrance compounds, and the like.
For example, it may be a compound and / or composition that imparts or enhances flavor to food and drink. A flavoring compound or composition capable of imparting or enhancing a fruity flavor or the like can be used, which can be speculated to affect the flavor.

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

(Respiration measurement by means (a))
In the present invention, the data obtained by measuring changes due to respiration are the temperature of exhalation and inhalation (breathing temperature; temperature of the atmosphere) and ventilation (breathing pressure; the pressure of the atmosphere near the respiratory tract), and in the case of respiratory effort waveforms, the amount of abdominal and/or thoracic activity (e.g., detected on the abdominal side during abdominal breathing). It is obtained by measuring the body pressure derived from respiration).
Measurement of respiration is preferably performed by measuring the temperature of the atmosphere near the respiratory tract, and the exhalation and inhalation of the subject is detected by a temperature sensor (thermistor sensor, thermocouple sensor, etc.) atmosphere (e.g., just before the nostrils) It is more preferable to record as a continuous temperature change in the vicinity of the respiratory tract, etc.). Expiratory and inspiratory measurements may be measurements of exhaled and inspiratory ventilation with a mask-type respirometer that covers only the subject's nose (no mouth).
In the present invention, the means (a) is a respirometer equipped with a temperature sensor, and the temperature sensor continuously measures the ambient temperature in the vicinity of the respiratory tract, which changes according to exhalation and inhalation of the subject. It is preferable to obtain the breathing time from the temporal change.

(breathing waveform)
Means (a) may obtain a respiratory waveform from a measurement of respiration. The respiratory waveform means the shape of a graph showing the relationship with time of change values obtained by measuring the respiration of the subject by means (a).

Respiratory waveforms include mouth respiratory waveforms, oronasal respiratory waveforms, nasal respiratory waveforms, respiratory effort waveforms, and the like. In the present invention, it is preferable to use an oral respiratory waveform, an oronasal respiratory waveform and/or a nasal respiratory waveform as the respiratory waveform, and more preferably a nasal respiratory waveform (air temperature change waveform in front of the nostrils).
That is, in the present invention, it is more natural that the means (a) is arranged immediately before the subject's nostrils to measure exhalation and inhalation from the subject's nostrils to obtain nasal respiratory waveforms. It is preferable from the point of view that the physiological response (breathing and swallowing) during eating and drinking can be measured, and it is placed in front of the subject's nostril to measure exhalation and inhalation from the temperature change of the air in front of the subject's nostril to obtain a nasal respiratory waveform. It is more preferable to be

According to one embodiment of the present invention, the respiratory waveform is a nasal respiratory waveform, which indicates the temperature change over time of the ambient temperature in front of the nostrils of the subject, obtained by a temperature sensor placed in front of the nostrils of the subject. By placing a temperature sensor just before the subject's nostril as shown in Figure 1, the temperature sensor is exposed to the air warmed in the lungs during exhalation, and the air from the outside world during inhalation. Respiratory waveforms can be obtained that represent changes in temperature over time, as exemplified in FIG. In the case of this embodiment, as shown in FIG. 2, the point at which the temperature of the air measured by the temperature sensor shifts from rising to falling is defined as the start point of inspiration, and the temperature falling phase thereafter is defined as the inspiration phase. . The point at which the temperature measured by the temperature sensor changes from temperature drop to temperature rise is defined as the exhalation start point, and the subsequent temperature rise phase is defined as the exhalation phase. One continuous exhalation phase and one inhalation phase are combined to form one breath. However, one breath may be either an exhalation phase followed by an inhalation phase or an inhalation phase followed by an exhalation phase.

(breathing time)
In the present invention, means (a) can measure a subject's breathing time. Respiration time can be obtained from the respiration waveform as described above.
Without adhering to any theory, in respiration, ``inhalation'' is a phase that takes in information from the outside world, and ``expiration'' is a phase that reflects 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), etc.), the subject's perceived preference for food and drink was related to expiratory time. It is possible to speculate that it is reflected in

From the viewpoint of improving workability and avoiding erroneous manual operations, it is preferable to automatically obtain the inhalation start point and exhalation start point 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 opening timing and swallowing timing when the subject eats and drinks the food.
The means (b) is not particularly limited, and known means can be employed.
In the present invention, the opening timing is the timing at which the subject opens the mouth to put the food in the mouth when the subject eats and drinks, and the swallowing timing is the time when the subject swallows the food in the mouth. It's time to.
In the present invention, means (b) is preferably an electromyograph and/or a moving image recorder. As long as the opening timing and the swallowing timing can be supplemented, either one of them may be provided. Both moving image recording devices may be provided.

-Electromyography-
The myoelectric potential meter is not particularly limited, but a surface myoelectric potential meter is preferable.
Preferably, the surface electrodes are applied to the skin of the subject's throat. For example, it can be pasted as shown in FIG.
If the food is a beverage, chewing is not required before swallowing, so surface electrodes can be attached to the skin of the throat (e.g., the skin of the anterior neck or lower 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, such as the infrahyoid muscle group or the suprahyoid muscle group.
If the food is food, it is necessary to masticate it before swallowing, so in addition to the skin surface of the throat, the skin area where the surface myoelectric potential of the muscle involved in the masticatory movement of the subject (e.g., masseter muscle) can be measured. It is preferable to attach a surface electrode to the surface. For example, surface electrodes may be applied to the subject's cheeks.
A commercially available myoelectric potential meter may be used as the myoelectric potential meter.

-movie recorder-
There are no particular restrictions on the moving image recording device.
For example, a known video with a filming part and a recording part can be used.
The recording unit of the moving image recording device is preferably integrated with the recording unit of other means provided in the system for evaluating the flavor of food and drink, and the recording start timing is synchronized, for example, a personal computer (PC). It may be connected to a computer such as a computer.
It is preferable that the moving image recording device can record moving images as video images (for example, images that can be reproduced or edited on a PC). However, moving images may be analog or digital. It is preferable that the motion picture recording device has a sound recording function.
The moving image recording device should be able to record at least the movement of the subject's throat, preferably 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 video recording device may have a recording function, record the swallowing sound with the video recording device, and determine the swallowing timing when the swallowing sound is generated.
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.
A commercially available moving image recording device may be used as the moving image recording device. For example, a commercially available web camera connected to a PC or the like by any means (for example, a USB cable) can be used as a moving image recording device.

<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 obtained by sensory evaluation of the flavor of food and drink by a subject.

In the present invention, the sensory evaluation data means the degree of preference (preference) for food and drink (also referred to as degree of preference in this specification). It is preferable to be able to record the degree of preference felt for, for example, a sensory evaluation questionnaire.
The content of the sensory evaluation questionnaire should only include questions about the degree of preference felt by the subject, and other points are not particularly limited. 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 a scale method or a visual evaluation scale (Visual Analog Scale; VAS) method. There are several.
Another aspect of the sensory evaluation questionnaire may be a questionnaire that presents terms related to preference, such as "like" or "dislike," and asks the user to answer which one applies to them. A score or a symbol may be assigned to the applicable item, for example, a questionnaire may be used to ask the subject to select 1 point if they feel "favorable" and 0 points if they feel "unfavorable". A questionnaire may be used in which the subject is asked to select symbol A if he or she feels "unfavorable," or symbol B if he or she feels "unfavorable."
The method for recording the sensory evaluation questionnaire includes description on paper and input to a recording device such as a PC, but is not particularly limited.
FIG. 3 is an example of a sensory evaluation questionnaire.
The subject's act of considering the degree of preference for food and drink, that is, the subject's sensory evaluation itself, may be performed at any time during or after eating, but recording the degree of preference, that is, recording sensory evaluation data The recording of the degree of preference) is preferably performed after eating and drinking from the viewpoint of preventing unnecessary disturbance of breathing.
In addition, the sensory evaluation questionnaire may simultaneously record, if necessary, sensory evaluation items other than the palatability, such as the strength of the aroma, the hardness of the food and drink, and the ease of swallowing. .

<Means (d)>
The system for evaluating the flavor of food and drink according to the present invention includes the following means (d).
Means (d) Combining the breathing time measured by means (a) with the opening timing and the swallowing timing measured by means (b), consisting of the expiratory time during eating and drinking and the expiratory time immediately after swallowing Means for calculating one or more selected from the group.

The present invention employs a respiratory parameter as a physiological response parameter that can serve as an objective indicator of food and drink preference. Preferred examples of such respiratory parameters include the following.
・Expiration time during eating and drinking ・Expiration time immediately after swallowing In many cases, swallowing of food and drink occurs during expiration. In the present invention, by capturing the swallowing timing of the subject as well as measuring exhalation and inspiration, the exhalation 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 timing of swallowing from the respiratory waveform and the surface electromyogram and calculating the expiratory time immediately after swallowing.

－Expiration time during eating and drinking－
In the present invention, the respiratory parameter may be exhalation time during eating and drinking.
However, the expiratory time during eating and drinking means the total expiratory time during the eating and drinking period.
During eating and drinking, as described above, refers to a period starting from the time when the subject opens the mouth to put food (opening timing) and ending when the subject swallows the food (swallowing timing). Opening timing and swallowing timing can be captured by means (b) as described above.
When swallowing occurs during exhalation, that is, when the period during eating and drinking ends, the exhalation time immediately before swallowing is the time from the start of exhalation to the swallowing timing, out of the exhalation including the swallowing timing. And it is sufficient. That is, the expiratory time during eating and drinking may be obtained as the sum of the expiratory time immediately before swallowing and the expiratory 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.

- Expiratory 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 of exhalation including the swallowing timing.

Breathing time may vary among subjects, or may vary even for the same individual under different circumstances (such as physical condition and time of day). Therefore, a relative expiring time may be obtained by standardization. For example, the relative expiratory time is calculated by dividing the expiratory time by the average resting expiratory time (median or mode). It can be calculated as a ratio or percentage of exhalation time.

<Means (e)>
It is preferable that the system for evaluating the flavor of food and drink of the present invention further includes the following means (e).
Means (e) Means for analyzing the correlation between the sensory evaluation data of the food and drink recorded in Means (c) and the expiratory time during eating or drinking or the expiratory time immediately after swallowing calculated in Means (d).

Means (e) is not particularly limited, and known means can be used. Any means can be used as long as it can be grasped.
For example, spreadsheet software such as Excel (manufactured by Microsoft) can be used, and it may be a table, graph, etc. visualizing the relationship between the respiratory parameter calculated in the means (d) and the sensory evaluation data. , the correlation coefficient between the respiratory parameter calculated in the means (d) and the sensory evaluation data may be calculated.
For example, the evaluation method of the flavor of food and drink is performed multiple times by the same subject, or by multiple subjects, so that the respiratory parameter (i.e., the expiration time during eating or drinking or the expiration time immediately after swallowing) and the sensory evaluation data By preparing multiple sets and performing the induction method (a method of deriving a theory from the results of multiple evaluations and reasonably inferring a conclusion) that there is a correlation between the respiratory parameters and the sensory evaluation data. can be derived. Derivation of the correlation between the respiratory parameter and the sensory evaluation data by induction can be derived by calculation of probability, derivation of theory from known knowledge, and the like.

For example, in the present invention, the breathing parameter is the expiration 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 preference of the food and drink. Alternatively, in the present invention, the respiration parameter is the exhalation time immediately after swallowing, and the flavor of the food and drink may be evaluated using this as an index that indicates a positive correlation with the degree of preference for the food and drink.

<Other means>
The system for evaluating the flavor of food and drink according to the present invention may be provided with other means.
For example, the system for evaluating the flavor of food and drink preferably comprises means for recording data such as sensory evaluation data and respiratory parameters.
It is preferable that the system for evaluating the flavor of food and drink comprises a means capable of synchronizing the measurement starting point of the means (a) and the measurement starting 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.).
A commercially available system may be used as a system for evaluating the flavor of food and drink, as a system comprising means other than means (a), (b), (c) and (d). For example, a physiological response data recording system PowerLab26T (manufactured by ADInstruments, model number: ML4856) and software LabChart Pro V8 attached to the physiological response data recording system (manufactured by ADInstruments, model number: MLU260/8, which also controls PowerLab26T) are used. be able to.

[Evaluation method for flavor of food and drink]
The method for evaluating the flavor of food and drink according to the present invention includes the following steps (A), (B), (C) and (D).
Step (A) measuring the subject's breathing time when eating or drinking;
Step (B) Capturing opening timing and swallowing timing when the subject eats and drinks the food;
Step (C) The step of recording the sensory evaluation data obtained by sensory evaluation of the flavor of food and drink by the subject;
Step (D) from the group consisting of the expiratory time during eating and drinking and the expiratory time immediately after swallowing by combining the breathing time measured in step (A) and the opening timing and the swallowing timing measured in step (B) 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 food and drink according to the present invention will be described in order.

<Rest before eating and drinking>
From the viewpoint of stabilizing the respiration of the subject during the measurement, it is preferable to perform the subject's resting step before performing the step (A).
The period of rest before eating and drinking is not particularly limited, but can be, for example, 10 seconds to 5 minutes, preferably 30 seconds to 1 minute.

<Step (A), Step (B), Step (C) and Step (D)>
Step (A), step (B), step (C) and step (D) are not limited to performing in this order. Generally, it is preferred to initiate steps (A) and (B) simultaneously.
In stage (C), the timing of sensory evaluation of the food and drink by the subject (for example, thinking about the degree of preference of the food and drink) is not particularly limited. For example, it may be performed during step (A) or after step (A) is completed. The subject's opening timing and swallowing timing are not particularly limited, and may be either an inspiratory phase or an expiratory phase. In step (C), the step of recording sensory evaluation data (for example, recording the degree of preference in a sensory evaluation questionnaire) is performed from the viewpoint of preventing unnecessary disturbance of breathing, as described in the explanation of means (c). , preferably after step (A) has ended.
Other preferred embodiments of step (A), step (B), step (C) and step (D) are preferred embodiments of means (a), means (b), means (c) and means (d) respectively. It is the same.

<Step (E)>
It is preferable that the method for evaluating the flavor of food or drink according to the present invention further includes the following step (E).
Step (E) A step of analyzing the correlation between the sensory evaluation data of the food and drink recorded in step (C) and the expiratory time during eating or drinking or the expiratory time immediately after swallowing calculated in step (D).
Preferred embodiments of step (E) are the same as preferred embodiments of means (e).

<Repetition of evaluation of flavor of food and drink>
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 repeating the method for evaluating the flavor of food and drink, data is obtained by repeating steps (A), steps (B) and steps (C), and the obtained data are summarized in steps (D) and (E ) may be performed. Also, steps (A), (B), (C), (D) and (E) may be repeated.
When acquiring data by repeating steps (A), steps (B), and steps (C), if the same subject repeats the evaluation of the flavor of food and drink, do not disclose any food and drink information (so-called Blind) is preferable from the viewpoint that it is possible to measure the original physiological response to the degree of preference felt for food and drink without giving preconceptions to the subject.

EXAMPLES The present invention will be described more specifically with reference to examples and comparative examples below. The materials, amounts used, proportions, treatment details, treatment procedures, etc. shown in the following examples can be changed as appropriate without departing from the gist of the present invention. Therefore, the scope of the present invention should not be construed to be limited by the specific examples shown below.

[Example 1]
<Method for evaluating jelly flavor>
(food and drink)
As food and drink, the following two foodstuff samples were prepared. Sugar-sour jelly (sample (1)) was prepared according to a conventional method using sugar-acid water containing citric acid and granulated sugar, and gelatin. In addition, a flavored jelly (sample (2)) was prepared in the same manner as sample (1), except that peach flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added as a flavor to give a peach flavor.
・Sample (1) sugar jelly, 10g
・Sample (2) sugar acid + peach flavor jelly, 10 g

(System for evaluating flavor of food and drink)
As means (a) for measuring the breathing time, a thermistor sensor for nasal respiratory temperature measurement (manufactured by ADInstruments, model number: MLT415) was used. The thermistor sensor was connected to a physiological response data acquisition system. A thermistor sensor was worn on the subject so that the tip of the thermistor sensor touched the nose.
There are two subjects, and as a means (b) for capturing the timing (opening timing) when the subject opens the mouth to put food and drink and the timing (swallowing timing) when the subject swallows the food and drink, an electromyograph and a video are used. Recording device HD Webcam C615 (logicool web camera connected to notebook PC with attached USB cable), physiological response data recording system PowerLab26T (manufactured by ADInstruments, model number: ML4856) and physiological response data recording system LabChart Pro V8 (manufactured by ADInstruments, model number: MLU260/8) was used. Since jellies require chewing when eating and drinking, surface electrodes were attached to the cheeks and anterior neck of the subjects. The cheek 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 obtained by subject's sensory evaluation of the flavor of food and drink. The sensory evaluation questionnaire can score the degree of preference, and can be scored in 13 stages from "hate" (-6 points) to "love" (+6 points) written on the scale bar (see Fig. 3) ). The results of the sensory evaluation questionnaire are 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 a system for evaluating the flavor of food and drink in Example 1.

(Step (A) and Step (B))
In step (A), the respiration of the subject is measured from before the subject eats and drinks the sample (1) to after eating and drinking (that is, after swallowing), and in step (B), the subject's opening timing and swallowing timing are captured. did. Specifically, the procedure was as follows.
First, the subject, whose expiratory time and surface myoelectric potential are being measured by a respirometer and an electromyography, is allowed to rest for about 30 seconds to 1 minute, and after measuring resting breathing, the information of sample (1) is obtained. They were asked to eat and drink sample (1), ie, put it in their mouth, chew it, and swallow it, without giving anything. The subjects were told that the timing of opening the mouth and the timing of swallowing could be any timing, either during inhalation or exhalation, and there were no particular restrictions.
Respiratory measurements were terminated after approximately 1 minute of rest from the end of the period during which sample (1) was eating and drinking (ie, after timing of swallowing).
Steps (A) and (B) were then performed in the same manner for sample (2).
The details of steps (A) and (B) are described below.

(measurement of breathing time)
As stage (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 with time of parameters obtained by measuring the air temperature (breathing temperature; the temperature of the atmosphere near the respiratory tract) immediately before the nostrils during exhalation and inhalation. was taken as the respiratory waveform. As shown in FIG. 2, the point at which the temperature changes from rising to falling is defined as the start of inspiration, and the point at which the temperature changes from falling to rising is defined as the starting point of expiration. In addition, the inspiratory phase was defined as the period from the inspiration start point to the expiration start point, and the expiration phase was defined as the period from the expiration start point to the expiration start point. Respiration time was obtained from the measured respiration waveform.

(Supplementary opening and swallowing timing)
In addition, as stage (B), opening timing and swallowing timing were supplemented. The mouth opening timing was determined by the mouth opening movements of the video footage. The timing of swallowing was determined as the maximum amplitude value of the electromyography of the infrahyoid muscle group (throat), and confirmed by the swallowing movement of the throat in the video image and the swallowing sound in the video sound.

(Step (C))
After resting after eating and drinking, the subject was asked to record the degree of preference for food and drink in a sensory evaluation questionnaire to obtain sensory evaluation data. A sensory evaluation questionnaire similar to that shown in FIG. 3 was used, and the subject was asked to select an arbitrary position on a scale bar with a score corresponding to the degree of preference felt, and the score was used to represent the degree of preference.
The palatability of sample (1) sugar acid jelly was +3, and the palatability of sample (2) sugar acid + peach flavor jelly was +4. This data was manually entered into the physiological response data recording system and recorded in the recording section of the physiological response data recording system.

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

As a result of the evaluation performed twice by the same subject, results with similar tendencies were obtained. That is, the palatability of sample (1) sugar jelly is +1, the palatability of sample (2) sugar acid + peach flavor jelly is +4, and sample (1) exhalation time during eating and drinking of sugar jelly ( The relative value) was 3.43, and the exhalation time (relative value) during eating and drinking of sample (2) sugar acid + peach flavor jelly was 2.92. Shorter expiratory time during eating and drinking.

(Step (E))
The correlation between the expiratory time during eating and drinking and the sensory evaluation data (preference) of food and drink was analyzed.
Expiration time during eating and drinking obtained in step (D) and preference obtained in step (C) recorded in the recording unit of the physiological response data recording system using the food and drink flavor evaluation system of Example 1 These data were taken out from the recording section and compared in order to compare the relationship with the intensity.
As a result, when the sample with high palatability (sugar acid + peach flavor jelly) was eaten, the exhalation time during eating and drinking was shorter than when the sample with low palatability (sugar acid jelly) was eaten. I understand.
In step (E), the correlation coefficient between the expiratory time during eating and drinking obtained in step (D) and the degree of preference obtained in step (C) is calculated using Excel spreadsheet software (manufactured by Microsoft Corporation). was calculated. Specifically, the expiratory time and preferences during eating and drinking in the above two tests, which are stored in Excel in LabChart Pro V8 (manufactured by ADInstruments, model number: MLU260/8) attached to the physiological response data recording system A 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 expiratory time (relative value) during eating and drinking was −0.65.
[Example 2]
<Method for evaluating jelly flavor>
(food and drink)
Other subjects than Example 1 were evaluated using the same sample and method as in Example 1, and results with the same tendency were obtained.
That is, the palatability of sample (1) sugar jelly is +2, the palatability of sample (2) sugar acid + peach flavor jelly is +5, and sample (1) exhalation time during eating and drinking of sugar jelly ( The relative value) was 1.75, and the expiratory time (relative value) during eating and drinking of sample (2) sugar acid + peach flavor jelly was 1.47.
When the same evaluation was performed on this subject again, the preference for sample (1) sugar acid jelly was +2, the preference for sample (2) sugar acid + peach flavor jelly was +5, and sample (1) sugar acid jelly was +5. The expiratory time (relative value) during eating and drinking of jelly was 1.94, and the expiratory time (relative value) during eating and drinking of sample (2) sugar acid + peach flavor jelly was 1.78.
In the above two evaluations, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was −0.48.

From the above, it was considered that the expiratory time during eating and drinking can be used as an index showing a negative correlation with the degree of preference for each food and drink. Although it is not bound by any theory, as mentioned above, during the period of eating and drinking, the exhalation time during eating and drinking depends on the judgment of food and drink by the brain (the phase that reflects the internal state of the brain such as emotion). 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 determined affects the time until the food or drink is swallowed.

[Example 3]
<Method for evaluating jelly flavor>
(food and drink)
As food and drink, 10 g each of the following two foodstuff samples were prepared. Sample (3) is a tasteless jelly prepared by a conventional method using only water and gelatin. The sample of (2) was obtained by adding citric acid and granulated sugar as seasonings to the sample of (3), and further adding peach flavor (manufactured by Hasegawa Koryo Co., Ltd.) to give a peach flavor. It is the same as the sample (2) of Example 1. Samples (2) and (3) differ in hardness due to differences in pH as well as flavor.
・ Sample (2) sugar acid + peach flavor jelly, 10 g
・Sample (3) Tasteless (only gelatin) jelly, 10g
Using one subject, the expiratory time during eating and drinking of the food and drink was obtained as a respiratory parameter in the same manner as in Example 1, and the method of evaluating the flavor of the food and drink was performed. Got.
That is, the palatability of sample (2) sugar acid + peach flavored jelly was +4, and the palatability 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 was 1.15, and sample (3) during eating and drinking of tasteless jelly. The expiratory time (relative value) was 2.82.
When the same evaluation was performed again with the same subjects, the preference for sample (2) sugar acid + peach flavor jelly was +3, and the preference for sample (3) tasteless jelly was -3. value), the exhalation time (relative value) during eating and drinking of sample (2) sugar acid + peach flavor jelly was 0.88, and the exhalation time (relative value) of sample (3) tasteless jelly was 0.88. was 2.50.
From the above, it was found that the expiratory time during eating and drinking can be used as an index showing a negative correlation with the degree of preference of the subject, as in the case of Example 1.
In the above two evaluations, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was −0.97.

[Example 4]
<Method for evaluating jelly flavor>
(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, 10 g
・Sample (3) Tasteless (only gelatin) jelly, 10g

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

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

[Example 11]
<Method for evaluating flavor of beverage>
(food and drink)
As food and drink, the following two drink samples were prepared.
・Sample (11) Water ・Sample (12) 2% by mass saline

(Step (A), Step (B), Step (C), Step (D))
Using the system for evaluating the flavor of food and drink of Example 1, the surface electrodes of the electromyograph were attached only to the skin of the anterior neck of the subject, and the cheek was used to measure the surface myoelectric potential of the muscles involved in mastication. No surface electrode was attached to the .
Otherwise, in the same manner as in Example 1, the breathing time during eating and drinking of the subject (one person) is measured as step (A), the opening timing and swallowing timing of the subject are captured as step (B), and step (C ), the degree of preference for each sample obtained by the sensory evaluation questionnaire was recorded, and the exhalation time (relative value) during eating and drinking was determined as stage (D). The order in which the samples were eaten was from sample (11) to sample (12), and this was regarded as one set.

(Step (E))
In the same manner as in Example 1, as stage (E), the relationship between the expiration time during eating and drinking and the sensory evaluation data of the food and drink was confirmed.
Six sets of evaluations of each beverage sample (11) and (12) on the same subject yielded results with similar trends. In this case, the correlation coefficient between the expiratory time (relative value) during eating and drinking and the degree of preference was -0.71.
As shown in FIG. 6, when the sample (12) (2% by mass saline) with a low palatability was drank, the sample (11) (water) with a higher palatability was drunk. , the expiratory time during eating and drinking was found to be significantly longer.
That is, it was found that the expiratory time during eating and drinking can be used as an index showing a negative correlation with the subject's degree of preference.

[Example 12]
<Method for evaluating flavor of beverage>
Example 11 except that the number of subjects was 2, and the sample intake order was 11 times continuously for sample (11) water and 9 times continuously for sample (12) 2% by mass saline. The evaluation method of the flavor of the food and drink was performed in the same manner as.
As a result, as shown in FIG. 6, even for multiple people, the sample with a low degree of preference had a short expiration time during eating and drinking, as in Example 11.
From the above, it was confirmed that, also in the present example, the flavor of food and drink for subjects can be evaluated by using the expiratory time during eating and drinking as an index showing a negative correlation with the degree of preference of subjects. In this example, the correlation coefficient between the expiratory time (relative value) during eating and drinking and the degree of preference was -0.61.

[Example 21]
<Method for evaluating flavor of beverage>
(food and drink)
As food and drink, two beverage samples were prepared as follows.
First, an aqueous solution containing citric acid, glucose, and quasine (a bitter component) (hereinafter also referred to as sugar acid bitterness) was prepared, and in sample (21), grapefruit flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added as a flavor. was used to prepare a grapefruit-flavored sample beverage. The sample (22) was the same as the sample (21) except that the grapefruit flavor of (21) was replaced with egg flavor (manufactured by Hasegawa Koryo Co., Ltd.).
・Sample (21) sugar acid bitterness + grapefruit flavor, 10 g
・Sample (22) sugar acid bitterness + egg flavor, 10 g

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

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 2, it was confirmed that the expiratory time during eating and drinking can also be used as an index showing a negative correlation with the subject's preference. That is, it was found that the exhalation time during eating and drinking was shorter in the case of drinking the sample (21) with a higher degree of preference than in the case of drinking the sample (22) with a lower degree of preference. In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was -0.70.

[Example 22]
<Method for evaluating flavor of beverage>
For subjects different from Example 21, instead of 10 g of sample (22) (saccharic acid bitterness + egg flavor), as a drink with a low palatability, the same sugary acid bitterness as sample (22) was added with cheese flavor (Hasegawa Flavor of food and drink was evaluated in the same manner as in Example 21, except that 10 g of sample (23) obtained by blending (manufactured by Perfumery Co., Ltd.) was used.
・Sample (21) sugar acid bitterness + grapefruit flavor, 10 g
・Sample (23) sugar acid bitterness + cheese flavor, 10 g
As a result, results with the same tendency as in Example 21 were obtained. The results are shown in Table 3 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 3, also in this example, it was confirmed that the expiratory time during eating and drinking can be used as an index showing a negative correlation with the degree of preference of the subject. That is, it was found that the exhalation time during eating and drinking was shorter in the case of drinking the sample (21) with a higher degree of preference than in the case of drinking the sample (23) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was −0.45.

[Example 23]
<Method for evaluating flavor of beverage>
(food and drink)
As samples used in this example, sugar acid water containing citric acid and glucose, and apple flavor (manufactured by Hasegawa Koryo Co., Ltd.) were prepared.
・Sample (24) Sugary acid water ・Sample (25) Sugary acid water + apple flavor

(Step (A), Step (B), Step (C), Step (D))
Using one subject, the respiration time during eating and drinking of the sample (24) was measured as stage (A) in the same manner as in Example 11, and the opening timing and swallowing timing of the sample (24) subject were measured as stage (B). was captured, sensory evaluation data obtained from the sensory evaluation questionnaire of sample (24) was recorded as step (C), and exhalation time during eating and drinking of sample (24) was obtained as step (D). Sample (25) was also done in the same way. The above was taken as 1 set, and 3 sets were performed.
The above results are shown in Table 4 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 4, it was confirmed that the expiratory time during eating and drinking can also be used as an index showing a negative correlation with the subject's preference. That is, it was found that the exhalation time during eating and drinking was shorter in the case of drinking the sample (25) with a higher degree of preference than in the case of drinking the sample (24) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was -0.82.

[Example 24]
<Method for evaluating flavor of beverage>
(food and drink)
As samples used in this example, the following two types of samples similar to those in Example 23 were prepared.
・Sample (24) Sugary acid water ・Sample (25) Sugary acid water + apple flavor

(Step (A), Step (B), Step (C), Step (D))
In the same manner as in Example 11, exhalation and inhalation during eating and drinking of samples (24) and (25) were performed in the same manner as in Example 11, except that one subject was used as a subject. In step (B), the samples (24) and (25) were captured by the subject when they opened and swallowed. As (D), the expiratory time during eating and drinking of samples (24) and (25) was obtained. Two sets of this were performed as one set.
The above results are shown in Table 5 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time during eating and drinking and the degree of preference was confirmed. As can be seen from Table 5, it was confirmed that the expiratory time during eating and drinking can also be used as an index showing a negative correlation with the subject's preference. That is, it was found that the exhalation time during eating and drinking was shorter in the case of drinking the sample (25) with a higher degree of preference than in the case of drinking the sample (24) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) during eating and drinking was -0.42.

[Example 31]
<Method for evaluating flavor of beverage>
(food and drink)
As a food sample used in this example, the same sugar-acid water as the sample (24) in Example 23 was prepared to obtain a sample (31). In addition, the same sample (25) as in Example 23, in which apple flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added to this sugar-acid water, was prepared as sample (32).
・Sample (31) Sugary acid water ・Sample (32) Sugary acid water + apple flavor

(Step (A), Step (B), Step (C), Step (D))
In the same manner as in Example 11, except that the respiratory parameter calculated in step (D) was replaced with the expiratory time during eating and drinking, and the expiratory time immediately after swallowing was used, first, sample (31) was subjected to step (A)-(D) were performed, then steps (A)-(D) were performed on sample (32). The above was regarded as one set, and 7 sets were performed.
As stage (D), in this example, the expiratory time immediately after swallowing of samples (31) and (32) was obtained (however, the above relative value). Note that in this example, the subject swallowed during exhalation. Here, the exhalation time immediately after swallowing means the time from the swallowing timing supplemented in step (B) to the end of exhalation including the swallowing timing, as described above.
Specifically, the average duration of each expiratory phase at rest was obtained, and the ratio of expiratory time immediately after swallowing was calculated. The average expiratory time at rest is the same as in Example 1, each expiratory time during stable breathing for about 30 seconds to 1 minute (excluding exhalation other than respiratory movements such as coughing and swallowing). was taken as the average of
The obtained sensory evaluation data (preference) and the expiration time immediately after swallowing are shown in Table 6 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time immediately after swallowing and the degree of preference was confirmed. As can be seen from Table 6, it was confirmed that the expiratory time immediately after swallowing can be used as an index showing a positive correlation with the degree of preference 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) with a higher degree of preference than in the case of drinking the sample (31) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time immediately after swallowing (relative value) was 0.51.

[Example 32]
<Method for evaluating flavor of beverage>
(food and drink)
As food samples used in this example, the same sugar acid water + apple flavor as in Example 31 was prepared as sample (32), and the same water as sample (11) in Example 11 was prepared and sample ( 33).
・Sample (32) sugar acid water + apple flavor ・Sample (33) water

(Step (A), Step (B), Step (C), Step (D))
Steps (A)-(D) were performed in the same manner as in Example 31, except that the samples were different. Specifically, with one test subject, steps (A) to (D) were first performed for sample (32), and then steps (A) to (D) were performed for sample (33). The above was regarded as one set, and 7 sets were performed.
In step (D), as in Example 31, the expiratory time immediately after swallowing of the subject during eating and drinking of samples (32) and (33) (however, the above-mentioned relative value) was obtained. swallowing occurred during exhalation.
The obtained sensory evaluation data (preference) and the expiration time immediately after swallowing are shown in Table 7 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration time immediately after swallowing and the degree of preference was confirmed. As can be seen from Table 7, also in this example, it was confirmed that the expiratory time immediately after swallowing can be used as an index showing a positive correlation with the degree of preference 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) with a higher degree of preference than in the case of drinking the sample (33) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) immediately after swallowing was 0.48.

[Example 33]
<Method for evaluating flavor of beverage>
(food and drink)
As a food sample used in this example, the same sugar acid water as the sample (24) of Example 23 was prepared, and a kiwi flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added to the sample (34). Sample (35) was prepared by blending kelp flavor (manufactured by Hasegawa Koryo Co., Ltd.).
・Sample (34) Sugary acid water + kiwi flavored drink ・Sample (35) Sugary acid water + kelp flavored drink

(Step (A), Step (B), Step (C), Step (D))
Steps (A)-(D) were performed in the same manner as in Example 31, except that the samples were different. Specifically, with one test subject, steps (A) to (D) were first performed on sample (34), and then steps (A) to (D) were performed on sample (35). The above was taken as 1 set, and 4 sets were performed.
In step (D), as in Example 31, the expiratory time immediately after swallowing of the subjects (34) and (35) during eating and drinking (however, the above-mentioned relative value) was determined. swallowing occurred during exhalation.
The obtained sensory evaluation data (preference) and the expiratory time immediately after swallowing are shown in Table 8 below.

(Step (E))
In the same manner as in Example 1, the relationship between the expiration 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 the expiratory time immediately after swallowing can also be used as an index showing a positive correlation with the degree of preference of the subject in this example. That is, it was found that the exhalation time immediately after swallowing was longer in the case of drinking the sample (34) with a higher degree of preference than in the case of drinking the sample (35) with a lower degree of preference.
In the above evaluation, the correlation coefficient between the sensory evaluation data and the expiratory time (relative value) immediately after swallowing was 0.56.

As shown in Examples 1 to 33 above, the present inventors determined that specific respiratory parameters, namely, the expiration time during eating and drinking and the expiration immediately after swallowing, were used as physiological response parameters that correlated with food preferences. A new time has been found. In the examples, the usefulness of these parameters is shown using foods and drinks having various flavors and preferences, and the parameters can be used regardless of the flavor, type, order of eating, etc. of the food and drink. I understand.
In the past, when eating and drinking, breathing was disturbed by mouth opening and swallowing, which made analysis difficult. However, when analyzing complex respiratory waveforms during eating and drinking, it is necessary to simultaneously measure respiration with other physiological response measurement methods such as electromyography and video/audio. By measuring, combining and analyzing, we have made it possible for the first time to secure the objectivity of sensory evaluation of food and drink using respiration.

According to the system for evaluating the flavor of food and drink of the present invention, the flavor of food and drink can be objectively secured based on the measurement data of respiration. Moreover, according to the evaluation method of the flavor of food and drink of the present invention, the flavor of food and drink can be objectively secured based on the measurement data of respiration. Such objectively secured sensory evaluation results of the flavor of food and drink can be used as materials for product development of food and drink, advertisement of food and drink, and the like, and have high industrial applicability.

Claims (10)

A system for evaluating the flavor of food and drink, comprising the following means (a), (b), (c) , (d) and (e) :
Means (a) Means for measuring a subject 's breathing at rest and during eating ;
Means (b) Means for the subject to capture opening timing and swallowing timing during said eating and drinking;
Means (c) Means for recording sensory evaluation data obtained by sensory evaluation of the flavor of food and drink by a subject;
means (d) combining the breathing at rest and the breathing during eating and drinking measured by means (a) and the opening timing and the swallowing timing measured by means (b) to obtain resting breathing parameters and means for calculating respiratory parameters during eating and drinking ;
means (e) means for analyzing the correlation between the sensory evaluation data of the food and drink recorded in means (c) and the breathing parameter at rest and the breathing parameter during eating and drinking calculated in means (d);
However, eating and drinking is a period from the opening timing to the swallowing timing . means (a) is a respirometer equipped with a temperature sensor;
Respiration can be measured by measuring the air temperature in front of the subject's nostrils with a temperature sensor.
The system for evaluating the flavor of food and drink according to claim 1. 3. The system for evaluating the flavor of food or drink according to claim 1 or 2, wherein the means (a) can measure the respiration of the subject by placing a temperature sensor in front of the nostril of the subject. The system for evaluating the flavor of food and drink according to any one of claims 1 to 3, wherein means (b) is an electromyogram and/or a moving image recorder. 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 palatability of the flavor of the food and drink. A method for evaluating the flavor of food and drink, including the following stages (A), (B), (C) , (D) and (E) ;
Step (A) measuring the subject's breathing at rest and while eating ;
Step (B) Subject captures opening and swallowing timings during eating and drinking;
Step (C) A step of recording sensory evaluation data obtained by sensory evaluation of the flavor of the food and drink by the subject;
Step (D) Combining the resting respiration and the eating and drinking respiration measured in step (A) with the opening timing and the swallowing timing measured in step (B) to determine a resting respiration parameter and calculating respiratory parameters during eating and drinking ;
Step (E) analyzing the correlation between the sensory evaluation data of the food and drink recorded in step (C) and the breathing parameter at rest and the breathing parameter during eating and drinking calculated in step (D) ;
However, eating and drinking is a period from the opening timing to the swallowing timing . 7. The flavor of the food or drink according to claim 6 , wherein step (A) is a step of using a respirometer equipped with a temperature sensor to measure the air temperature in front of the nostrils of the subject to measure respiration. evaluation method. 8. The method for evaluating the flavor of food or drink according to claim 6 or 7 , wherein step (A) is a step of placing a temperature sensor in front of the subject's nostrils to measure the subject's respiration. The step ( B) is a step of supplementing the opening timing and the swallowing timing using an electromyograph and/or a video recording device. Evaluation method. The method for evaluating the flavor of food and drink according to any one of claims 6 to 9 , wherein step (C) is a step of scoring and recording the palatability of the flavor of food and drink based on a sensory evaluation questionnaire.

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