{"created":"2023-05-15T08:12:33.509596+00:00","id":24,"links":{},"metadata":{"_buckets":{"deposit":"fe363bdd-43f8-44d9-bc04-87b9f5d15328"},"_deposit":{"created_by":12,"id":"24","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"24"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000024","sets":["9:10:12"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"79","bibliographicPageStart":"73","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"人間生活学研究","bibliographic_titleLang":"ja"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Journal Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味覚と嗅覚の受容は異なる経路で脳へと伝達される一方、嗅覚の存在によって味の感じ方が変わることが知られているが、香気成分が味成分の受容そのものに与える影響については明確にされていない。本研究では、ラットを用いた飲水選択嗜好実験を行い、香気成分の添加により苦味溶液の選択率に変化が見れるかどうかを確認することにより、香気成分が苦味の感受性に与える影響について検討した。濃度の異なる塩酸キニーネ水溶液を用いた４瓶選択嗜好実験では、通常水群、香気水群（苦味溶液に10ppmの酪酸ブチルを添加）ともに苦味濃度が増加するほど嗜好率が低下したが、香気水群では0.001mMの苦味溶液で嗜好率が有意に増加した（p＜0.01)。一方、不快臭を示すヘキサナールを用いた場合では、個体差が大きく有意差は認められなかった。ヒトを用いた官能検査では、10ppmの酪酸ブチル、ヘキサナール、イソバレルアルデヒドのいづれの添加でも、0.01mM塩酸キニーネ水溶液の苦味を増加させた。これらの結果から、酪酸ブチルのような香気成分は苦味の感受性を変化させることが示唆され、香気成分の添加により苦味を修飾できる可能性が示された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"It is known that not only taste but also olfaction (aroma) largely contributes the flavor of food, however, there is insufficient information about the interaction of olfaction and sensitivity of taste. In the present study, we investigated the effect of olfaction on the sensitivity of bitter taste by four-bottle preference test using rats. Ten male Sprague Dawley rats (6-weeks age) were divided into two groups: control and odor groups, and the drinking water of the odor group were added 10 ppm of butyl acetate (fruit-like odor). Rats were provided four bottles of drinking water containing different concentrations of quinine hydrochloride (0, 0.001, 0.01, 0.1 mM), and the preference rates were measured. The positions of the 4 bottles were randomized and switched every 48 h to avoid positional preference. During 8 days of experimental period, the volume of the 0.001 mM quinine hydrochloride consumed by the rats in the odor group was higher than that in the control group (p<0.01). In contrast, the addition of 10 ppm of 1-hexanal (off-flavor odor) had no effect on the preference rate of the 0.001 mM quinine hydrochloride by rats. Further, any addition of 10 ppm of butyl acetate, 1-hexanal, or isovaleraldehyde increased the sensitivity of bitter taste of 0.01mM quinine hydrochloride by human sensory evaluation. The results indicate that some odors such as butyl acetate may modify sensitivity of bitter taste in human and rat.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟人間生活学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8591","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12585279","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"神山, 伸","creatorNameLang":"ja"},{"creatorName":"カミヤマ, シン","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"須﨑, 奈美","creatorNameLang":"ja"},{"creatorName":"スザキ, ナミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"田山, 舞","creatorNameLang":"ja"},{"creatorName":"タヤマ, マイ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"曽根, 英行","creatorNameLang":"ja"},{"creatorName":"ソネ, ヒデユキ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Kamiyama, Shin","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Suzaki, Nami","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tayama, Mai","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sone, Hideyuki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-12"}],"displaytype":"detail","filename":"nsk_8_73_79.pdf","filesize":[{"value":"888.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsk_8_73_79.pdf","url":"https://unii.repo.nii.ac.jp/record/24/files/nsk_8_73_79.pdf"},"version_id":"7ce8a80b-e749-43e7-981d-7fa7d1d2ec7a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味覚","subitem_subject_scheme":"Other"},{"subitem_subject":"嗅覚","subitem_subject_scheme":"Other"},{"subitem_subject":"香気成分","subitem_subject_scheme":"Other"},{"subitem_subject":"苦味","subitem_subject_scheme":"Other"},{"subitem_subject":"相互作用","subitem_subject_scheme":"Other"},{"subitem_subject":"taste","subitem_subject_scheme":"Other"},{"subitem_subject":"olfaction","subitem_subject_scheme":"Other"},{"subitem_subject":"odorant","subitem_subject_scheme":"Other"},{"subitem_subject":"bitter","subitem_subject_scheme":"Other"},{"subitem_subject":"interaction","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"香気成分が苦味の感受性に与える影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"香気成分が苦味の感受性に与える影響について","subitem_title_language":"ja"},{"subitem_title":"Effect of olfaction on the sensitivity of bitter taste","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["12"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-12-11"},"publish_date":"2017-12-11","publish_status":"0","recid":"24","relation_version_is_last":true,"title":["香気成分が苦味の感受性に与える影響について"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T05:40:08.395883+00:00"}