@techreport{oai:ipsj.ixsq.nii.ac.jp:00228589,
 author = {上堀, まい and 伊藤, 弘大 and 伊藤, 雄一 and Mai, Kamihori and Kodai, Ito and Yuichi, Itoh},
 issue = {16},
 month = {Oct},
 note = {We have proposed the ThermoTumbler, which influences the flavor perception without changing the beverage, by presenting the temperature around the lower lip. We use Peltier elements and heat pipes to control the temperature of the drinking spout. It has been shown that the flavor perception, such as “throat feeling,”“deliciousness,” “comfortable,” “sweetness,” and “sourness,” is changed by the presentation of temperature to the lower lip area. However, there have been no reports on food taste perception of “bitterness” of actual meals by presenting electricity or temperature, and the effect on bitter beverages is also unknown. This paper examines green tea as a bitter beverage and the effect of temperature presentation around the lower lip on food taste perception of “bitterness.” The results of the evaluation experiment revealed that the temperature, “in-mouth aroma,” “intensity of taste,” “throat feeling,” “deliciousness,” “comfortable,” and “bitterness” of the green tea, as perceived by the experimental participants, changed according to the temperature of the presentation., We have proposed the ThermoTumbler, which influences the flavor perception without changing the beverage, by presenting the temperature around the lower lip. We use Peltier elements and heat pipes to control the temperature of the drinking spout. It has been shown that the flavor perception, such as “throat feeling,”“deliciousness,” “comfortable,” “sweetness,” and “sourness,” is changed by the presentation of temperature to the lower lip area. However, there have been no reports on food taste perception of “bitterness” of actual meals by presenting electricity or temperature, and the effect on bitter beverages is also unknown. This paper examines green tea as a bitter beverage and the effect of temperature presentation around the lower lip on food taste perception of “bitterness.” The results of the evaluation experiment revealed that the temperature, “in-mouth aroma,” “intensity of taste,” “throat feeling,” “deliciousness,” “comfortable,” and “bitterness” of the green tea, as perceived by the experimental participants, changed according to the temperature of the presentation.},
 title = {下唇周辺への温度提示による苦み飲料に対する食味認知変化},
 year = {2023}
}