
大沼 卓也(オオヌマ タクヤ)
産業理工学部 経営ビジネス学科 | 准教授 |
Last Updated :2025/01/22
■教員コメント
コメント
人々が食べ物の味わいとおいしさを感じるしくみや、食べ物の好き嫌いが生まれるしくみについて、心理学と脳科学の手法により研究しています。
報道関連出演・掲載一覧
<報道関連出演・掲載一覧>
●2024/4/27
新潟日報社
「なぜ高速道路の料理は美味しく感じる?」という疑問について
●2023/11/20
ラジオ関西「Clip」
「なぜ高速道路の料理は美味しく感じる?」という疑問について
●2023/7/12
NHK「ほっと関西」
子供のころは昆虫に触れたのに大人になると触れなくなる心理、虫が嫌いになる心理、その背景や要因について
■研究者基本情報
科研費研究者番号
50823324
J-Global ID
研究キーワード
- 味覚 嗅覚 食行動 嗜好品 ワイン 視線 NIRS 応用心理学 選択
現在の研究分野(キーワード)
人々が食べ物の味わいとおいしさを感じるしくみや、食べ物の好き嫌いが生まれるしくみについて、心理学と脳科学の手法により研究しています。
■経歴
経歴
学歴
■研究活動情報
受賞
- 2024年10月 日本マーケティング学会 ポスターセッション2024 / ベストポスター賞
ワインの味わいを適切に表現する日本語フォントの探索受賞者: 大沼卓也;堀内雄司;深見嘉明 - 2019年09月 日本味と匂学会 第53回大会 優秀発表賞
選択行動が飲料のおいしさ評定に及ぼす影響受賞者: 大沼 卓也;坂井信之 - 2018年09月 日本心理学会 第82回大会 優秀発表賞
刺激位置による視線と選択への影響受賞者: 大沼 卓也;佐藤 洋大;坂井 信之 - 2017年12月 Australian Association for Chemosensory Science Student Travel Grants
Facilitative effect of food-associated context on sequential flavour-flavour learning in rats受賞者: 大沼 卓也;Robert Boakes - 2015年09月 日本心理学会 第79回大会 優秀発表賞
ラットにおける味と匂いの高次条件づけ受賞者: 大沼 卓也;坂井信之
論文
- Takuya OnumaSage Open 14 3 2024年09月 [査読有り]
- “おいしさ”はどこにある? ―味わい認識の心理学的研究―大沼卓也行動科学 63 1 1 - 10 2024年09月 [招待有り]
- Takuya OnumaOENO One 58 2 2024年04月 [査読有り]
Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of such verbal descriptions on wine flavour perception and evaluation has not been examined. To fill this gap, this exploratory study performed an experiment using white Riesling wine from the 2021 German vintage and red Muscat Bailey A (MBA) wine from the 2019 Japanese vintage. Forty-six Japanese individuals (23 social drinkers and 23 wine experts) participated and were presented with two glasses of Riesling wine and two glasses of MBA wine with different verbal descriptions. One glass of Riesling/MBA wine was served with a description including its distinct aroma descriptor (i.e., a ‘petrol’ note for the Riesling wine and a ‘strawberry candy’ note for the MBA wine). For the other glass, the description did not include the descriptor. The participants were asked to taste the wines and rate their palatability, perceived sweetness intensities, acidity, astringency, alcohol sensation, body, and expensiveness on a 7-point scale. The results demonstrated that the social drinkers rated the Riesling wine with the ‘petrol’ descriptor as heavier-bodied and more expensive compared to the same wine without the descriptor. The wine experts were not as influenced as the social drinkers, but the experts rated the Riesling wine with the ‘petrol’ descriptor as less expensive. In the case of MBA wine with the ‘strawberry candy’ descriptor, the social drinkers rated it as more expensive, whereas the wine experts rated it as more palatable than the same wine without the descriptor. The results indicated that verbal descriptions of wine aroma indeed modulated the flavour perception and evaluation of wine, but the modulation effect varied between social drinkers and wine experts. - ワインの色調が香りと味わいの知覚に及ぼす影響大沼卓也; 玉利和也日本ブドウ・ワイン学会誌 32 2 2023年 [査読有り]
- Kosuke Motoki; Toshiki Saito; Takuya OnumaFood research international (Ottawa, Ont.) 145 110389 - 110389 2021年07月 [査読有り]
Visual processing is a core cognitive element of sensory and consumer science. Consumers visually attend to food types, packaging, label design, advertisements, supermarket shelves, food menus, and other visible information. During the past decade, sensory and consumer science have used eye tracking to elucidate visual processing by consumers. This review paper summarizes earlier findings in terms of bottom-up (i.e., stimulus-driven) processing such as visual salience, size, and top-down (i.e., goal-driven) processing such as goals, task instructions, task complexity, and emotions. Downstream effects of gaze on choice are also reviewed. Pitfalls and future directions of eye-tracking research on sensory and consumer science are also discussed. - Chise Fujii; Takuya Onuma; Fumihiko Nakamura; Wakako Tome; Nobuyuki Sakai; Noritaka Sako; Noriyuki KitaiJournal of dental education 2020年10月 [査読有り]
OBJECTIVES: The purpose of the present study was to investigate the influence of dental education on eye gaze distribution when perceiving facial profile images with varying degrees of lip protrusion. METHODS: Fifty-one subjects with dental education (dental-education group) and 47 without dental education (no-dental-education group) were included in this study. The eye gaze distribution of the subjects was recorded for 10 seconds using a non-contact eye tracker when determining whether or not the subjects judged each various facial profile image inappropriate. The facial profile images had varying degrees of upper-lip and lower-lip protrusion. The frequency of eye fixation (lasting >0.06 seconds) was counted. The duration was measured as the total time of eye fixation. The facial images were divided into 4 regions of interest (ROIs): the forehead (ROI-I); the orbit and nose root (ROI-II); the nose tip and upper lip (ROI-III); and the lower lip and chin (ROI-IV). The frequency and duration of eye fixation on each ROI was compared. RESULTS: The frequency of eye fixation on ROI-II was greater in comparison to ROI-I and ROI-IV. The frequency of eye fixation on ROI-III was also greater in comparison to ROI-I and ROI-IV. The duration of eye fixation on ROI-III in the dental-education group was longer in comparison to the no-dental-education group. CONCLUSIONS: Dental education influenced the eye fixation on the nose tip and upper lip when perceiving facial profile images. - Onuma T; Sakai NFoods (Basel, Switzerland) 8 5 2019年04月 [査読有り]
Previous studies have shown that affording people choice increases their satisfaction with subsequent experiences: the choice effect. However, it remains unclear whether the choice effect occurs in the hedonic response to foods and beverages. Thus, the present study aimed to demonstrate the choice effect on the palatability perception. Ready-to-serve curries and tea were presented as options in Experiment 1 and Experiment 2, respectively. Experiment 1 failed to demonstrate significant differences among palatability ratings for a curry chosen by participants and for a curry chosen by the experimenter. However, Experiment 2 demonstrated that participants perceived a tea chosen by themselves as more palatable than another tea chosen by the experimenter, regardless of the fact that the two cups of tea were identical. Intriguingly, the effect was obtained only when the number of options was neither too small nor too big. These results indicate that the exercise of choice from an optimal number of options, even when the choice is ostensible and illusory, makes people perceive their chosen foods and beverages as being more palatable. Some implications for the domain of food business are also discussed. - Rehn S; Onuma T; Rooney KB; Boakes RABehavioural processes 2018年09月 [査読有り]
- Onuma T; Sakai NJapanese Psychological Research 60 4 276 - 287 2018年06月 [査読有り]
This study aimed to investigate the modulatory effect of olfactory cues on impression toward faces. Twelve Japanese university students participated in the experiment. Before the participants had arrived, the experimental room had been filled with one of three fragrances of fabric softener as the ambient odor, or with no odor. All participants were exposed to each of the four odor conditions on separate days. In the experimental room, participants viewed 20 photographs of Japanese female faces and evaluated their impression toward the faces. The brain activity from the frontal brain region was recorded with functional near-infrared spectroscopy. The fragrances enhanced an effeminate impression for the faces, but the effect was face-dependent. A positive relationship between the impression change induced by the fragrances and the activity of the right frontal brain was observed. These findings indicated that olfactory cues modulate face perception in a manner that cannot be explained by a mood effect, and that the frontal brain region is involved in the reconstruction process of the integrated impression of face and olfactory cues. - Takuya Onuma; Hiroaki Maruyama; Nobuyuki SakaiChemical Senses 43 3 151 - 167 2018年02月 [査読有り]
Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and saltysmelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception. - Hiroshi Shibata; Takuya Onuma; Yasuhiro Takeshima; Yuwadee Penwannakul; Nobuyuki SakaiJapanese Psychological Research 60 4 288 - 299 2018年01月 [査読有り]
© 2018 Japanese Psychological Association. Published by John Wiley & Sons Australia, Ltd. In this functional near-infrared spectroscopy study, we measured brain activity during the recognition of congruence between one's action and its visual feedback (vFB) in an experimental environment with few spatial limitations. We manipulated (a) action–category congruence, during which participants performed either a precision grip or a full grip on an object and observed the picture of either a precision grip or a full grip as vFB; and (b) spatial–position congruence, during which participants’ actions were performed either on an object located in the front (i.e., a vFB presented on a monitor spatially overlapping the participant's hand) or to the right (spatially non-overlapped). There was a significant increase in oxy-hemoglobin concentration in the right dorsolateral prefrontal cortex in the category-match condition compared with the category-mismatch condition. However, no significant effect related to the spatial position was found. The results suggest that right dorsolateral prefrontal cortex activity is modulated by cognitive processes associated with the matching of the action category between one's action and its vFB in natural environments with few spatial limitations. - Takuya Onuma; Yuwadee Penwannakul; Jun Fuchimoto; Nobuyuki SakaiPLOS ONE 12 7 e0181641 2017年07月 [査読有り]
The relationship between choice and eye movement has gained marked interest. The gaze bias effect, i.e., the tendency to look longer at items that are eventually chosen, has been shown to occur in the first dwell (initial cohesion of fixations for an item). In the two-alternative forced-choice (2AFC) paradigm, participants would look at one of the items first (defined as first look; FL), and they would then move and look at another item (second look; SL). This study investigated how the order in which the chosen items were looked at modulates the first dwell gaze bias effect. Participants were asked to assert their preferences and perceptual 2AFC decisions about human faces (Experiment 1) and daily consumer products (Experiment 2), while their eye movements were recorded. The results showed that the first dwell gaze bias was found only when the eventually chosen item was looked at after another one; the chosen item was looked at for longer as compared to the not-chosen item in the SL, but not in the FL. These results indicate that participants actively allocate more time to looking at a subsequently chosen item only after they perceive both items in the SL. Therefore, the selective encoding seems to occur in the early comparison stage of visual decision making, and not in the initial encoding stage. These findings provide insight into the relationship between choice and eye movement. - 大沼 卓也; 池田 有里; 長谷川 智子; 坂井 信之電子情報通信学会技術研究報告 = IEICE technical report : 信学技報 116 377 33 - 36 電子情報通信学会 2016年12月
- Takuya Onuma; Nobuyuki SakaiPHYSIOLOGY & BEHAVIOR 164 Pt A 407 - 416 2016年10月 [査読有り]
Previous studies have shown that rats prefer an odor paired with saccharin solution to an odor paired with quinine solution (taste-odor learning). However, it remains unclear whether the odors are associated with the emotional (i.e., positive and/or negative hedonics) or qualitative (i.e., sweetness and/or bitterness) aspects of gustatory information. This study aimed to examine this question using higher-order conditioning paradigms: second-order conditioning (SOC) and sensory preconditioning (SPC). Adult Wistar rats were divided into SOC and SPC groups. Food flavors, purchased from a Japanese market, such as melon (0.05%), lemon (0.1%), vanilla (0.1%), and almond (0.1%), were randomly used as odors A, B, C, and D for each rat. The SOC group was exposed to 0.005 M saccharin solutions with odor A and 0.02 M quinine solutions with odor C in the first 5 days of learning. Additionally, they were exposed to water with a mixture of odors A and B, and water with a mixture of odors C and D in the next 5 days of learning. The order of these two learning sessions was reversed in the SPC group. We hypothesized that if odor was associated with the emotional, or qualitative, aspects of gustatory information, the SOC, or SPC groups, respectively, would prefer odor B to odor D. Our results showed that the SOC group preferred odor B to odor D, whereas the SPC group did not show any such preference. This suggests that odors may be primarily associated with emotion evoked by gustation in taste-odor learning. (C) 2016 The Authors. Published by Elsevier Inc. - 大沼 卓也; 坂井 信之日本味と匂学会誌 = The Japanese journal of taste and smell research 22 3 461 - 464 日本味と匂学会 2015年12月
- ペンワンナクン ユワディー; 大沼 卓也; 近藤 遼; 坂井 信之日本味と匂学会誌 = The Japanese journal of taste and smell research 22 3 341 - 344 日本味と匂学会 2015年12月
- 坂井 信之; 大沼 卓也; 後藤 麻友日本味と匂学会誌 = The Japanese journal of taste and smell research 22 3 329 - 332 日本味と匂学会 2015年12月
- 近藤 遼; 大沼 卓也; 坂井 信之日本味と匂学会誌 = The Japanese journal of taste and smell research 22 3 325 - 328 日本味と匂学会 2015年12月
- 大沼 卓也; 坂井 信之日本味と匂学会誌 = The Japanese journal of taste and smell research 21 3 303 - 306 日本味と匂学会 2014年12月
- ONUMA TAKUYA; FUCHIMOTO JUN; SAKAI NOBUYUKITohoku psychologica folia 72 46 - 62 東北大学文学研究科心理学研究室 2014年03月 [査読有り]
- 大沼 卓也; 渕本 潤; 坂井 信之日本味と匂学会誌 = The Japanese journal of taste and smell research 20 3 277 - 280 日本味と匂学会 2013年12月
- 坂井 信之; 大沼 卓也; 今田 純雄日本味と匂学会誌 = The Japanese journal of taste and smell research 19 3 409 - 412 日本味と匂学会 2012年12月
MISC
- 坂井信之; 大沼卓也; RAEVSKIY Alexsander ソルト・サイエンス研究財団助成研究報告集 2 医学 食品科学編 2021 2023年
- 大沼卓也; 森岡陽介 日本味と匂学会誌 2021年
- 坂井信之; 大沼卓也; RAEVSKIY Alexander 日本味と匂学会誌 2020年
- 大沼卓也 日本味と匂学会誌 2020年
- 歯科医学知識の有無は歯列模型側面写真でのオーバージェットの認識に影響を与えるか山崎 志穂; 藤井 千聖; 中村 文彦; 丸地 隆典; 留 和香子; 大沼 卓也; 坂井 信之; 硲 哲崇; 北井 則行 日本矯正歯科学会大会プログラム・抄録集 78回 168 -168 2019年11月
- 不正咬合は顎矯正に関する生活の質に影響を及ぼすか?中村 文彦; 山崎 志穂; 藤井 千聖; 丸地 隆典; 留 和香子; 大沼 卓也; 坂井 信之; 硲 哲崇; 北井 則行 日本矯正歯科学会大会プログラム・抄録集 78回 203 -203 2019年11月
- 目で味わうことの心理学大沼卓也 嗜好品文化研究 4 122 -130 2019年03月
- 坂井 信之; ペンワンナクン・ユワディー; 大沼 卓也 催眠と科学 30-31 (1) 34 -40 2018年11月
- 大沼 卓也; 佐々木 日佳莉; 坂井 信之 日本味と匂学会誌 (第52回大会Proceeding集) S39 -S42 2018年10月
- ラットの味覚嫌悪学習における条件刺激の感覚特性山道 海路; 大沼 卓也; 坂井 信之 日本心理学会大会発表論文集 82回 624 -624 2018年08月
- 食品香気の機能と役割 食品のおいしさを決める食品香気坂井 信之; 大沼 卓也 日本栄養・食糧学会大会講演要旨集 72回 145 -145 2018年04月
- 歯科医学的知識の有無が側貌の審美的認識に及ぼす影響勝野 麻衣; 藤井 千聖; 中村 文彦; 大沼 卓也; 留 和香子; 坂井 信之; 硲 哲崇; 北井 則行 日本矯正歯科学会大会プログラム・抄録集 76回 148 -148 2017年10月
- 口唇の前突度を変化させた側貌注視時の視線分布藤井 千聖; 勝野 麻衣; 大沼 卓也; 中村 文彦; 留 和香子; 坂井 信之; 硲 哲崇; 北井 則行 日本矯正歯科学会大会プログラム・抄録集 76回 149 -149 2017年10月
- Yuwadee Penwannakul; Takuya Onuma; Ryo Kondo; Nobuyuki Sakai CHEMICAL SENSES 42 (8) E5 -E6 2017年10月 [査読有り]
- Nobuyuki Sakai; Takuya Onuma; Mayu Goto CHEMICAL SENSES 42 (8) E5 -E5 2017年10月 [査読有り]
- 坂井 信之; 丸山 弘明; 大沼 卓也 Aroma research = アロマリサーチ : journal of aroma science technology and safety 18 (1) 3 -8 2017年
- 大沼 卓也; 池田 有里; 長谷川 智子; 坂井 信之 映像情報メディア学会技術報告 = ITE technical report 40 (46) 33 -36 2016年12月
- Takuya Onuma; Nobuyuki Sakai CHEMICAL SENSES 41 (9) E239 -E239 2016年11月 [査読有り]
- 坂井 信之; 大沼 卓也 基礎心理学研究 = The Japanese journal of psychonomic science 35 (1) 21 -24 2016年09月
- Takuya Onuma; Nobuyuki Sakai INTERNATIONAL JOURNAL OF PSYCHOLOGY 51 633 -634 2016年07月 [査読有り]
- Takuya Onuma; Nobuyuki Sakai CHEMICAL SENSES 40 (8) 591 -592 2015年10月 [査読有り]
- 大沼 卓也; 荒木 茂樹; 坂井 信之 感情心理学研究 21 (0) 18 -18 2013年
書籍等出版物
共同研究・競争的資金等の研究課題
- 自然派ワインの認識から嗜好に至る心理メカニズムの解明公益財団法人お酒の科学財団:研究期間 : 2024年04月 -2026年03月
- ワインラベルの効果的なデザイン戦略の研究:消費者の情報処理過程の観点から公益財団法人フジシール財団:研究期間 : 2023年04月 -2024年03月
- 日本学術振興会:科学研究費助成事業 若手研究研究期間 : 2020年04月 -2023年03月代表者 : 大沼 卓也9種類の食品画像が縦3x横3として配置された刺激セットを用いて、セット内の各位置の食品に対してみられる選好の程度を検討した。なお、本報告書提出時点においてもデータ収集は継続中であり、十分なデータ数が確保され次第、結果の分析を行う。 また、消費者選択と視線の関係性について扱った近年の先行研究について包括的な調査とまとめをおこなったレビュー論文が、国際誌 Food Research Internationalに受理・掲載された。
- テイスティング用語がワインの味わいとおいしさの認知に及ぼす影響公益財団法人サッポロ生物科学振興財団:研究期間 : 2022年04月 -2023年03月
- コーヒーの風味を最大限に楽しむ方法の研究:視覚的要素による風味の予期の観点から公益財団法人たばこ総合研究センター:2020年度 研究助成研究期間 : 2020年04月 -2021年03月
- トップダウン処理に基づく人間的な食行動の研究日本私立学校振興・共済事業団:2020年度 若手研究者奨励金研究期間 : 2020年04月 -2021年03月
- 選択によって感情体験を変容させる方法の研究東北大学電気通信研究所:共同プロジェクト研究研究期間 : 2019年04月 -2020年03月
- ラットにおける味と匂いの学習の連合構造の検討日本学術振興会:若手研究者海外挑戦プログラム研究期間 : 2017年06月 -2017年12月代表者 : 大沼 卓也
- 身に纏う香りを楽しむ現代日本人 ー香りと人物の相互作用による対人認知への影響ー嗜好品文化研究会:研究奨励事業研究期間 : 2015年04月 -2016年08月代表者 : 大沼 卓也