| abstract |
The present invention provides a method for solving the drawbacks based on sensory evaluation, etc., and measuring the change in cerebral blood flow when eating and drinking food and beverages by using an optical topography device to evaluate the suitability of the flavor of the food and beverages. . To measure changes in cerebral blood flow for each phase of scenting (phase 1), mouth-containing (phase 2) and swallowing (phase 3) when eating and drinking A method for evaluating the flavor of a food or drink, characterized by evaluating the suitability of the flavor. [Selection figure] None |