喉頭部の温度センシングによる食味認知の評価および温度提示による食味認知変化の調査

Quantifying subjective beverage sensations such as nodogoshi remains a challenge. In this study, we focused on temperature changes around the larynx during swallowing to examine whether they provide a basis for evaluating sensory impressions and modulating perception. We first demonstrate that individual sensory ratings of “nodogoshi,” “deliciousness,” and “comfort” can be reliably predicted from laryngeal skin temperature and ingested volume (R^2 = 0.65 ∼ 0.70). Building on this relationship, we then investigated whether sensation could be intentionally modulated by applying thermal stimuli directly to the larynx. In a subsequent experiment, we found that localized thermal stimulation significantly altered participants’ sensory ratings. Our results demonstrate that pharyngeal temperature serves as a key factor for sensing and controlling how individuals perceive beverages when drinking, and can be applied to designing personalized drinking experiences.