{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00228589","sets":["1164:5336:11212:11376"]},"path":["11376"],"owner":"44499","recid":"228589","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-10-19"},"_buckets":{"deposit":"aeeb3a17-da07-4d59-8d91-e1ace6f21d8c"},"_deposit":{"id":"228589","pid":{"type":"depid","value":"228589","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_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","author_link":["610318","610316","610319","610317","610315","610314"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_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"},{"subitem_title":"Effects of Temperature Presentation to the lower lip on bitterness of bitter beverages","subitem_title_language":"en"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ハプティクス","subitem_subject_scheme":"Other"}]},"item_type_id":"4","publish_date":"2023-10-19","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"青山学院大学大学院理学研究科"},{"subitem_text_value":"青山学院大学大学院理学研究科"},{"subitem_text_value":"青山学院大学大学院理学研究科"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Graduate School of Science and Engineering, Aoyama Gakuin University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Science and Engineering, Aoyama Gakuin University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Science and Engineering, Aoyama Gakuin University","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/228589/files/IPSJ-EC23069016.pdf","label":"IPSJ-EC23069016.pdf"},"date":[{"dateType":"Available","dateValue":"2025-10-19"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-EC23069016.pdf","filesize":[{"value":"1.4 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"40"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"66e33231-75df-4c1d-a074-77523adb0719","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"上堀, まい"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊藤, 弘大"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊藤, 雄一"}],"nameIdentifiers":[{}]}]},"item_4_creator_6":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Mai, Kamihori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kodai, Ito","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yuichi, Itoh","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12049625","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-8914","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Other"}]},"item_4_description_8":{"attribute_name":"論文抄録(英)","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"6","bibliographic_titles":[{"bibliographic_title":"研究報告エンタテインメントコンピューティング（EC）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2023-10-19","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"16","bibliographicVolumeNumber":"2023-EC-69"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":228589,"updated":"2025-01-19T11:48:00.518033+00:00","links":{},"created":"2025-01-19T01:27:43.879364+00:00"}