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| Presentation | 2022-01-29 15:00 The taste of chopsticks -- how the taste of food is affected by the material of the chopsticks used to eat it -- Yamato Ishikawa, Yuji Wada, Tatsuki Hiromasa (Ritsumeikan Univ.)  HCS2021-51 |
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| Abstract | (in Japanese) | (See Japanese page) |
| (in English) | The purpose of this study was to investigate the effect of chopstick material on the taste of food. The purpose was to find out whether the perceptual evaluation of the food and the overall impression of the meal changed when eating the food with chopsticks made of different materials. In the experiment, we evaluated the taste of tofu and white rice when eating them with chopsticks made of five different materials. The results showed that the material of the chopsticks had an effect on the evaluation of foods and meals in terms of the sense of luxury and discomfort when placed in the mouth. It was also suggested that the thickness and weight of the chopsticks affect the food taste. | |
| Keyword | (in Japanese) | (See Japanese page) |
| (in English) | Taste perception / chopsticks / material / multi-sensory / heavy / thickness / / | |
| Reference Info. | IEICE Tech. Rep., vol. 121, no. 363, HCS2021-51, pp. 49-54, Jan. 2022. | |
| Paper # | HCS2021-51 | |
| Date of Issue | 2022-01-21 (HCS) | |
| ISSN | Online edition: ISSN 2432-6380 | |
| Copyright and reproduction |
All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034) | |
| Download PDF | HCS2021-51 |
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| Conference Information | |
| Committee | HCS |
| Conference Date | 2022-01-28 - 2022-01-29 |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Online |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | Food and Communication, and other general topics |
| Paper Information | |
| Registration To | HCS |
| Conference Code | 2022-01-HCS |
| Language | Japanese |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | The taste of chopsticks |
| Sub Title (in English) | how the taste of food is affected by the material of the chopsticks used to eat it |
| Keyword(1) | Taste perception |
| Keyword(2) | chopsticks |
| Keyword(3) | material |
| Keyword(4) | multi-sensory |
| Keyword(5) | heavy |
| Keyword(6) | thickness |
| Keyword(7) | |
| Keyword(8) | |
| 1st Author's Name | Yamato Ishikawa |
| 1st Author's Affiliation | Ritsumeikan University (Ritsumeikan Univ.) |
| 2nd Author's Name | Yuji Wada |
| 2nd Author's Affiliation | Ritsumeikan University (Ritsumeikan Univ.) |
| 3rd Author's Name | Tatsuki Hiromasa |
| 3rd Author's Affiliation | Ritsumeikan University (Ritsumeikan Univ.) |
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| Speaker | Author-1 |
| Date Time | 2022-01-29 15:00:00 |
| Presentation Time | 30 minutes |
| Registration for | HCS |
| Paper # | HCS2021-51 |
| Volume (vol) | vol.121 |
| Number (no) | no.363 |
| Page | pp.49-54 |
| #Pages | 6 |
| Date of Issue | 2022-01-21 (HCS) |
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