KAWAI Takayuki 河合崇行

… Alternative Names

Researcher Number	50425550
Other IDs
Affiliation (Current)	2021: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員
Affiliation (based on the past Project Information) *help	2021: 国立研究開発法人農業・食品産業技術総合研究機構, その他部局等, 研究員 2018: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 2015 – 2018: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門食品健康機能研究領域, 上級研究員 2016: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門食品健康機能研究領, 上級研究員 2016: 国立研究開発法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 主任研究員 … More
Review Section/Research Field	Principal Investigator Eating habits / Eating habits, studies on eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related Except Principal Investigator Experimental psychology
Keywords	Principal Investigator 苦味 / 成長 / 苦味抑制 / ドーパミン / 苦味寛容 / 行動学 / マウス / 苦味経験 / 胎生期 / 安息香酸デナトニウム … More Except Principal Investigator 嗅覚 / 味覚 / 感覚間相互作用 / 時間特性 / 発達 / 学習 / 感覚 / 知覚 / 感性 Less

酸味抑制・苦味抑制効果を持つ食品由来香気の特徴解明と利用法の提案Principal InvestigatorOngoing
- Principal Investigator
  
  河合崇行
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
The flavor experience is important for dietary life of salt reduction.Principal Investigator
- Principal Investigator
  
  KAWAI Takayuki
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  National Agriculture and Food Research Organization
Temporal traits of interaction between gustation and olfaction
- Principal Investigator
  
  WADA Yuji
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Experimental psychology
- Research Institution
  National Agriculture and Food Research Organization
Elucidation of a mechanism of sweet enhancement by salty addition.Principal Investigator
- Principal Investigator
  
  Kawai Takayuki
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  National Agriculture and Food Research Organization
The research on the most important point for tolerance of bitter aversion in early childhoodPrincipal Investigator
- Principal Investigator
  
  KAWAI Takayuki
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agriculture and Food Research Organization

All 2018 2017 2016 2015 2013 2012 Other

All Journal Article Presentation

[Journal Article] 甘味・塩味における呈味増強香気の学習効果の検証2015
- Author(s)
  河合崇行・日下部裕子
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 22(3) Pages: 321-324
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26245073
[Journal Article] 苦味マスキング効果の定量的解析2012
- Author(s)
  河合崇行、日下部裕子
- Journal Title
  
  食品総合研究所研究報告
  
  Volume: 76巻 Pages: 9-16
- NAID
  120005331053
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500753
[Journal Article] 実験動物を利用した甘味・うま味の苦味感低減効果の定量的解析2012
- Author(s)
  河合崇行
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 19 Pages: 375-378
- NAID
  110009578280
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500753
[Journal Article] 実験動物を利用した甘味・うま味の苦味感低減効果の定量的解析2012
- Author(s)
  河合崇行、日下部裕子
- Journal Title
  
  日本味と匂学会誌
  
  Volume: 19巻 Pages: 375-378
- NAID
  110009578280
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] Miso flavor could be generalized to a saltiness enhancing flavor.2018
- Author(s)
  河合崇行、日下部裕子、小川雪乃
- Organizer
  The 17th International Symposium on Molecular and Neural Mechanisms of Taste and Olfactory perception
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 塩味を想起する香りと食経験2018
- Author(s)
  河合崇行、日下部裕子、和田有史
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 香りによる減塩効果とその記憶2017
- Author(s)
  河合崇行・日下部裕子・和田有史
- Organizer
  日本食品化学学会　第23回総会・学術大会
- Place of Presentation
  伊勢志摩ロイヤルホテル（三重県志摩市）
- Year and Date
  2017-06-01
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] Evaluation of the enhancing effects of saltiness by flavor addition.2017
- Author(s)
  Takayuki Kawai, Yuko Kusakabe, Yuji Wada
- Organizer
  16th International Symposium on Olfaction and Taste
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 食品由来香気による塩味増強効果2017
- Author(s)
  河合崇行、日下部裕子、和田有史
- Organizer
  日本味と匂学会第51回大会
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] Flavor-saltiness integration is affected by eating experiences.2017
- Author(s)
  Takayuki Kawai, Yuko Kusakabe, Yuji Wada, Takehito Goto
- Organizer
  Association for Chemoreception Sciences XXXIX
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 呼吸センサを伴う前後鼻腔経路嗅覚ディスプレイの開発2017
- Author(s)
  和田有史・鳴海拓志・角谷雄哉・森数馬・小早川達・國枝里美・河合崇行・日下部裕子
- Organizer
  電子情報通信学会ヒューマン情報処理研究会
- Place of Presentation
  脳情報通信融合研究センター（大阪府吹田市）
- Year and Date
  2017-03-09
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] Flavor-saltiness integration is affected by eating experiences.2017
- Author(s)
  河合崇行、日下部裕子、和田有史、後藤猛仁
- Organizer
  Association for Chemoreception Sciences XXXIX
- Place of Presentation
  ボニータスプリング　（米国）
- Year and Date
  2017-04-27
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] バニラ香およびオレンジ香による塩味増強2017
- Author(s)
  河合崇行、日下部裕子、後藤猛仁
- Organizer
  日本農芸化学会
- Place of Presentation
  京都女子大学　（京都府・京都市）
- Year and Date
  2017-03-17
- Invited
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 前後鼻腔経路嗅覚刺激提示と知覚強度2016
- Author(s)
  和田有史・森数馬・鳴海拓志・小早川達・角谷雄哉・河合崇行・日下部裕子
- Organizer
  第18回香り・味と生体情報研究会
- Place of Presentation
  伊勢屋旅館（長崎県雲仙市）
- Year and Date
  2016-06-02
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] リックカウンターによる味強度測定2016
- Author(s)
  河合崇行
- Organizer
  日本官能評価学会第21回大会
- Place of Presentation
  日本女子大学　（東京都文京区）
- Data Source
  KAKENHI-PROJECT-16K00841
[Presentation] 呼吸と連動した後鼻腔経路嗅覚刺激による味覚強度増強効果2016
- Author(s)
  角谷雄哉・鳴海拓志・小早川達・河合崇行・日下部裕子・國枝里美・和田有史
- Organizer
  日本官能評価学会2016年度大会
- Place of Presentation
  日本女子大学（東京都文京区）
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] Flavor-saltiness integration is affected by eating experiences2016
- Author(s)
  河合崇行・日下部裕子・和田有史・後藤猛仁
- Organizer
  Association for Chemoreception Sciences XXXIX
- Place of Presentation
  フロリダ（アメリカ）
- Year and Date
  2016-04-27
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] 甘味・塩味における呈味増強香気の学習効果の検証2015
- Author(s)
  河合崇行・日下部裕子
- Organizer
  日本味と匂学会第４９回大会
- Place of Presentation
  じゅうろくプラザ（岐阜県岐阜市）
- Year and Date
  2015-09-24
- Data Source
  KAKENHI-PROJECT-26245073
[Presentation] 動物行動学に基づいたうま味の相乗効果評価2013
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本農芸化化学会2013年度大会
- Place of Presentation
  仙台
- Year and Date
  2013-03-25
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] うま味を嗜好するマウスを用いたうま味修飾物質の力価測定2013
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本味と匂学会第47回大会
- Place of Presentation
  仙台市民会館（宮城県）
- Data Source
  KAKENHI-PROJECT-25350119
[Presentation] Quantitative analysis for the hedonic effects of sweet tastantsin the bitter masking2012
- Author(s)
  Takayuki Kawai, Yoko Kusakabe
- Organizer
  XVI International Symposiumon Olfaction and Taste
- Place of Presentation
  ストックホルム(スウェーデン)
- Year and Date
  2012-06-25
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] Quantitative analysis for the hedonic effects of sweet tastantsin the bitter masking2012
- Author(s)
  河合崇行
- Organizer
  XVI International Symposium on Olfaction and Taste
- Place of Presentation
  ストックホルム（スウェーデン）
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] 日下部裕子動物行動学に基づいた間接的苦味マスキング効果の定量的解析2012
- Author(s)
  河合崇行
- Organizer
  日本農芸化化学会2012年度大会
- Place of Presentation
  京都
- Year and Date
  2012-03-23
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] 実験動物を利用した甘味・うま味の苦味感低減効果の定量的解析2012
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本味と匂学会第46回大会
- Place of Presentation
  大阪
- Year and Date
  2012-10-04
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] Quantitative analysis for the masking effects to bitter taste2012
- Author(s)
  Takayuki kawai, Yuko Kusakabe
- Organizer
  Association for Chemoreception Sciences 2012Annual Meeting
- Place of Presentation
  ハンチントン(アメリカ)
- Year and Date
  2012-04-28
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] Quantitative analysis for the masking effects to bitter taste2012
- Author(s)
  河合崇行
- Organizer
  Association for Chemoreception Sciences 2012 Annual Meeting
- Place of Presentation
  ハンチントン（アメリカ）
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] 動物行動学に基づいた間接的苦味マスキング効果の定量的解析2012
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本農芸化学会2012年度大会
- Place of Presentation
  京都女子大学(京都府)
- Year and Date
  2012-03-23
- Data Source
  KAKENHI-PROJECT-22500753
[Presentation] マウスリック試験を用いた甘味錯覚効果の客観的評価
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本農芸化学会２０１５年度大会
- Place of Presentation
  岡山大学（岡山県岡山市）
- Year and Date
  2015-03-26 – 2015-03-29
- Data Source
  KAKENHI-PROJECT-25350119
[Presentation] マウスリック試験を用いた甘味料の相乗効果評価
- Author(s)
  河合崇行、日下部裕子
- Organizer
  日本味と匂学会第４８回大会
- Place of Presentation
  静岡市清水文化会館（静岡県静岡市）
- Year and Date
  2014-10-02 – 2014-10-04
- Data Source
  KAKENHI-PROJECT-25350119

1. WADA Yuji (30366546)

# of Collaborated Projects: 2 results

# of Collaborated Products: 10 results
2. HAYAKAWA Fumiyo (00282905)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
3. 鳴海拓志 (70614353)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
4. 小早川達 (70357010)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
5. 白井述 (50554367)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. KUSAKABE Yuko

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results

KAWAI Takayuki 河合 崇行

河合 崇行 カワイ タカユキ

Research Projects

Research Products

Co-Researchers

酸味抑制・苦味抑制効果を持つ食品由来香気の特徴解明と利用法の提案Principal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

The flavor experience is important for dietary life of salt reduction.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Temporal traits of interaction between gustation and olfaction

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Elucidation of a mechanism of sweet enhancement by salty addition.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The research on the most important point for tolerance of bitter aversion in early childhoodPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 甘味・塩味における呈味増強香気の学習効果の検証2015

Author(s)

Journal Title

Data Source

[Journal Article] 苦味マスキング効果の定量的解析2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 実験動物を利用した甘味・うま味の苦味感低減効果の定量的解析2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 実験動物を利用した甘味・うま味の苦味感低減効果の定量的解析2012

Author(s)

Journal Title

NAID

Data Source

[Presentation] Miso flavor could be generalized to a saltiness enhancing flavor.2018

Author(s)

Organizer

Data Source

[Presentation] 塩味を想起する香りと食経験2018

Author(s)

Organizer

Data Source

[Presentation] 香りによる減塩効果とその記憶2017

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] Evaluation of the enhancing effects of saltiness by flavor addition.2017

Author(s)

Organizer

Data Source

[Presentation] 食品由来香気による塩味増強効果2017

Author(s)

Organizer

Data Source

[Presentation] Flavor-saltiness integration is affected by eating experiences.2017

Author(s)

Organizer

Data Source

KAWAI Takayuki 河合崇行

河合崇行カワイタカユキ