Saho Ayabe-Kanamura

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In this study, 40 Japanese, 44 German and 39 Mexican women were presented with 18 everyday odorants. They were asked to rate them for intensity on a six-point scale from not detectable to very strong, for pleasantness on an 11-point scale from -5, to neutral at 0, to +5, and for familiarity on a six-point scale from completely unknown to extremely familiar.(More)
Magnetic fields (MFs) from gustatory stimulation with 1 M NaCl and 3 mM saccharin were recorded from the human brain by using a whole-cortex SQUID system. The averaged onset latency of MFs was 93 ms for NaCl and 172 ms for saccharin and no response was obtained for water. A high correlation coefficient was noted between the difference of onset MFs latencies(More)
There is a growing appreciation that experience with odors may strongly influence their perception. To further investigate this, the responses of 40 Japanese and 44 age-matched German women to everyday odorants were compared. Subjects were presented with 18 stimuli in squeeze bottles and asked to rate them according to intensity, familiarity, pleasantness(More)
Gustatory activated regions in the cerebral cortex have not been identified precisely in humans. In this study we recorded the magnetic fields from the brain in response to two tastants, 1 M NaCl and 3 mM saccharin. We estimated the location of areas activated sequentially after the onset of stimulation with magnetic source imaging. We investigated the(More)
To investigate the influence of experience on odor perception the responses of 40 Japanese and 44 age-matched German women to everyday odorants were compared. Subjects were presented with six 'Japanese,' six 'European' and six 'international' odorants and asked to rate them on intensity, familiarity, pleasantness and edibility, and to describe associations(More)
Using magnetoencephalography (MEG) and a taste stimulator with rapid-rise time, we previously located the primary gustatory area in the human cerebral cortex and also investigated the relation between the onset latency of the gustatory-evoked magnetic fields (GEM) and reaction times (RT) in different taste qualities. In the present study, we investigated(More)
The odor identification is strongly influenced by the social and cultural factors; therefore, the odorants used in a smell identification test should be familiar to the test population. In addition, the device used in the test is desired to be simply handled and retain odor quality over time. We developed a novel stick-type odor presentation kit that(More)
It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were(More)
We tested the ability of human subjects to distinguish between aliphatic odorants sharing the same number of carbon atoms but differing in their functional groups. 1-Alcohols, n-aldehydes, 2-ketones and n-carboxylic acids of four, six and eight carbon atoms, respectively, were employed. In a forced-choice triangular test procedure 20 subjects were(More)