{"id":219521,"updated":"2025-01-19T14:38:49.731115+00:00","links":{},"created":"2025-01-19T01:19:35.744933+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00219521","sets":["6164:6165:7308:11007"]},"path":["11007"],"owner":"44499","recid":"219521","title":["電気味覚による塩味増強効果の温度影響"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-08-25"},"_buckets":{"deposit":"95bce12d-c5e2-4a46-bda8-00f6f9093c01"},"_deposit":{"id":"219521","pid":{"type":"depid","value":"219521","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"電気味覚による塩味増強効果の温度影響","author_link":["572655","572654"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電気味覚による塩味増強効果の温度影響"}]},"item_type_id":"18","publish_date":"2022-08-25","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_18_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"明治大学　総合数理学部　先端メディアサイエンス学科"},{"subitem_text_value":"明治大学　総合数理学部　先端メディアサイエンス学科"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":44499,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/219521/files/IPSJ-EC2022045.pdf","label":"IPSJ-EC2022045.pdf"},"date":[{"dateType":"Available","dateValue":"2022-08-25"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-EC2022045.pdf","filesize":[{"value":"1.2 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"0","billingrole":"5"},{"tax":["include_tax"],"price":"0","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"40"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"7e03b63c-dea7-4094-9324-71137a3d3b5b","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_18_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舟川, 梨紗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮下, 芳明"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_18_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"飲食物の温度が変化すると, 味覚の感度も変化することが知られている. 本研究では, 温度が電気味覚による塩味増強効果に与える影響を調査した. その結果, 個人差はあるが, いずれの参加者も温度によって塩味増強効果が変化することがわかった. 飲食物の温度に応じて変化する電気刺激波形を個人ごとに最適化すれば, これまで以上に効果的な塩味増強を行えることが示唆された.","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"202","bibliographic_titles":[{"bibliographic_title":"エンタテインメントコンピューティングシンポジウム2022論文集"}],"bibliographicPageStart":"199","bibliographicIssueDates":{"bibliographicIssueDate":"2022-08-25","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2022"}]},"relation_version_is_last":true,"weko_creator_id":"44499"}}