TAKASAGO gave oral presentations at 18th International Symposium on Olfaction and Taste (ISOT2020, virtual meeting) on August 3 - 7.

Effect of Chemesthesis on the Sensory Evaluation of 'koku'

As part of our research to develop 'koku' enhancing materials, we used a prototype Tom Yum Goong soup and showed that the element of chemesthesis (chemical sensation that mainly affects spiciness or cold/warm sensation other than taste and aroma) is an important constituent factor of 'koku'. For sensory evaluation of 'koku', we introduced that the Multi-sip TCATA (Temporal Check-All-That-Apply) method is suitable for visualizing temporal changes in taste, aroma and chemesthesis which are simultaneously perceived during actual eating scenes.

The effects of the intake of white pepper extract on the Human brain activity

The effects of intaking piperine on the Human brain activity was evaluated using white pepper extract. Contingent Negative Variation (CNV), known as an index of brain activity, was measured before and after the intake for 13 participants. We revealed that intaking 100 ml of aqueous solution of white pepper extract showed a stimulant effect after the intake. Subjective report also showed that the intensity of "uplifting feeling" increased just after the intake. These results indicated that intaking white pepper extract has an energetic effect on humans.