MISC

2011年9月

Influences of audio-visual environments on feelings of deliciousness during having sweet foods: An electroencephalogram frequency analysis study

NUTRITIONAL NEUROSCIENCE
  • Hiroshi Yoshimura
  • ,
  • Miho Honjo
  • ,
  • Tokio Sugai
  • ,
  • Mamichi Kawabe
  • ,
  • Keiseki Kaneyama
  • ,
  • Natsuki Segami
  • ,
  • Nobuo Kato

14
5
開始ページ
210
終了ページ
215
記述言語
英語
掲載種別
DOI
10.1179/1476830511Y.0000000014
出版者・発行元
MANEY PUBLISHING

Feelings of deliciousness during having foods are mainly produced by perceptions of sensory information extracted from foods themselves, such as taste and olfaction. However, environmental factors might modify the feeling of deliciousness. In the present study, we investigated how the condition of audio-visual environments affects the feeling of deliciousness during having sweet foods. Electroencephalograms (EEGs) were recorded from the frontal region of the scalp of healthy participants under virtual scenes of tearoom and construction work, respectively. The participants were asked to rate deliciousness after the recordings. Frequency analyses were performed from the EEGs. During having the foods, occupancy rates of beta frequency band between tearoom scenes and construction work scenes were markedly different, but not in other frequency bands. During having no food, in contrast, there was no difference of occupancy rates in respective frequency bands between the two different scenes. With regard to deliciousness during having sweet foods, all participants rated high scores under the scenes of tearoom than those under the scenes of construction work. Interestingly, there is a positive correlation between occupancy rates of beta frequency band and scores of deliciousness. These findings suggest that comfortable audio-visual environments play an important role in increasing the feeling of deliciousness during having sweet foods, in which beta frequency rhythms may be concerned with producing comprehensive feelings of deliciousness.

Web of Science ® 被引用回数 : 2

リンク情報
DOI
https://doi.org/10.1179/1476830511Y.0000000014
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000295979300005&DestApp=WOS_CPL

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