Quantitative Evaluating Reactions to Gustatory Stimuli

Quantitative Evaluating Reactions to Gustatory Stimuli

Vital reactions to the gustatory stimulus of sweetness were quantitatively evaluated via facial skin thermography, correlating nasal skin temperature with subjective emotional status based on the visual analog scale (VAS). We found that the sweet gustatory stimulus inhibited transition to an unpleas...

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Veröffentlicht in:Journal of robotics and mechatronics 2005-02, Vol.17 (1), p.22-26
Hauptverfasser: Ide, Hideto, Ide, Yoshinori
Format: Artikel
Sprache:eng
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Zusammenfassung:Vital reactions to the gustatory stimulus of sweetness were quantitatively evaluated via facial skin thermography, correlating nasal skin temperature with subjective emotional status based on the visual analog scale (VAS). We found that the sweet gustatory stimulus inhibited transition to an unpleasant status.
ISSN:0915-3942
1883-8049
DOI:10.20965/jrm.2005.p0022