[タイトル] Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase
[著 者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada
[責任著者]Yuji Wada
[受理日時] 2022年7月30日
[雑誌名] Multisensory Research (IF=2.286)
[巻号頁] 35, 537-554
[doi] 10.1163/22134808-bja10080
[URL] https://brill.com/view/journals/msr/aop/article-10.1163-22134808-bja10080/article-10.1163-22134808-bja10080.xml
[要 旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor–taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.
本研究は科研費基盤研究（A)「 おいしさを形成する多感覚統合の解明」（研究代表者：和田有史）の一部として行いました。