{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00234529","sets":["1164:5336:11562:11654"]},"path":["11654"],"owner":"44499","recid":"234529","title":["環境音提示による食事の印象・価値変化の調査"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-05-30"},"_buckets":{"deposit":"c8dc17e4-8f73-42ad-8645-17b9a78bc705"},"_deposit":{"id":"234529","pid":{"type":"depid","value":"234529","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"環境音提示による食事の印象・価値変化の調査","author_link":["639166","639165","639163","639164","639167","639169","639170","639168"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"環境音提示による食事の印象・価値変化の調査"},{"subitem_title":"Effect of Environmental Sound on the Perception and Value of Food Experiences","subitem_title_language":"en"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"感情，印象，意識","subitem_subject_scheme":"Other"}]},"item_type_id":"4","publish_date":"2024-05-30","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":"青山学院大学理工学部"},{"subitem_text_value":"青山学院大学理工学部"},{"subitem_text_value":"青山学院大学理工学部"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Graduate School of Science and Engineering, Aoyama\nGakuin University","subitem_text_language":"en"},{"subitem_text_value":"College of Science and Engineering, Aoyama Gakuin University","subitem_text_language":"en"},{"subitem_text_value":"College of Science and Engineering, Aoyama Gakuin University","subitem_text_language":"en"},{"subitem_text_value":"College 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/234529/files/IPSJ-EC24072021.pdf","label":"IPSJ-EC24072021.pdf"},"date":[{"dateType":"Available","dateValue":"2026-05-30"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-EC24072021.pdf","filesize":[{"value":"1.1 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":"531b1d19-3022-4105-a08f-fef747441b95","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2024 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":"渡辺, 祐大"}],"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":"Yudai, Watanabe","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":"In recent years, cross-modal technology, utilizing visual and auditory cues, has garnered attention as a method for altering the impression of meals. Some researchers have found that environmental sounds in dining environments, including chewing noises, background music, cooking sounds, and ambient chatter, can influence taste perception and alter the impression and flavor of meals. Since environmental sounds vary depending on the type of dining establishment, we anticipate that the specific environmental sounds of each food experience may affect the impression of meals. Furthermore, since the dining environment has been shown to affect the perceived value of a meal, it is reasonable to assume that environmental sounds can alter that value. Accordingly, this study investigates the changes in food experience and its perceived value resulting from the presentation of environmental sound cues. We evaluated the perceived prices of restaurants anticipated from 13 different environmental sounds, selecting two types of sounds associated with lower anticipated prices and two with higher anticipated prices. In the meal evaluation experiment, participants consumed cup ramen while being exposed to four selected types of environmental sounds and a control condition of silence (noise cancellation), allowing us to examine the changes in food experience and perceived value. The evaluation method for meal value utilized price as it is quantitative and easily assessable. The results of the evaluation experiment revealed that environmental sounds in dining establishments led to higher preferences, perceived tastiness, and satisfaction compared to the absence of sound.","subitem_description_type":"Other"}]},"item_4_description_8":{"attribute_name":"論文抄録(英)","attribute_value_mlt":[{"subitem_description":"In recent years, cross-modal technology, utilizing visual and auditory cues, has garnered attention as a method for altering the impression of meals. Some researchers have found that environmental sounds in dining environments, including chewing noises, background music, cooking sounds, and ambient chatter, can influence taste perception and alter the impression and flavor of meals. Since environmental sounds vary depending on the type of dining establishment, we anticipate that the specific environmental sounds of each food experience may affect the impression of meals. Furthermore, since the dining environment has been shown to affect the perceived value of a meal, it is reasonable to assume that environmental sounds can alter that value. Accordingly, this study investigates the changes in food experience and its perceived value resulting from the presentation of environmental sound cues. We evaluated the perceived prices of restaurants anticipated from 13 different environmental sounds, selecting two types of sounds associated with lower anticipated prices and two with higher anticipated prices. In the meal evaluation experiment, participants consumed cup ramen while being exposed to four selected types of environmental sounds and a control condition of silence (noise cancellation), allowing us to examine the changes in food experience and perceived value. The evaluation method for meal value utilized price as it is quantitative and easily assessable. The results of the evaluation experiment revealed that environmental sounds in dining establishments led to higher preferences, perceived tastiness, and satisfaction compared to the absence of sound.","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":"2024-05-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicVolumeNumber":"2024-EC-72"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":234529,"updated":"2025-01-19T09:46:49.276957+00:00","links":{},"created":"2025-01-19T01:36:18.260662+00:00"}