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A research framework of information which makes people feel deliciousness: A perspective of gastro-physics

Author

Listed:
  • Takaho Ueda

Abstract

本稿は味の評価を行う研究枠組みを検討している。この味の評価は，単に舌で味わう味覚のみならず，香り，見た目，雰囲気，テクスチャーも味の評価に重大な影響を及ぼしており，さらに本人の食文化や食べ物に付随する情報も大きな影響を与えているのである。それらが，脳で一体化し，味の評価を行う。このように多くの感覚を通じることをマルチセンサリングと呼 び，味の評価は，このマルチセンサリングにより評価される脳の活動の結果から生み出される。しかしながら，食文化や情報が上記の仕組みで取り込まれたことはなく，従来全別個に取り扱われている。本稿では，過去の文献より，味覚の構造を整理・統合し，特に情報という点にフォーカスし，いかに情報が味の評価の決め手になっていくかの枠組みを検討している。

Suggested Citation

  • Takaho Ueda, 2020. "A research framework of information which makes people feel deliciousness: A perspective of gastro-physics," Gakushuin Economic Papers, Gakushuin University, Faculty of Economics, vol. 56(3-4), pages 41-51.
    • Handle: RePEc:abc:gakuep:56-3-4-3
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