{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T09:33:49Z","timestamp":1777541629343,"version":"3.51.4"},"reference-count":51,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2022,12,5]],"date-time":"2022-12-05T00:00:00Z","timestamp":1670198400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Regional Innovation Strategy Support Program, MEXT, Japan","award":["JP21zf0127004"],"award-info":[{"award-number":["JP21zf0127004"]}]},{"DOI":"10.13039\/100009619","name":"AMED","doi-asserted-by":"publisher","award":["JP21zf0127004"],"award-info":[{"award-number":["JP21zf0127004"]}],"id":[{"id":"10.13039\/100009619","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>This paper presents a trial analysis of the relationship between taste and biological information obtained while eating strawberries (for a sensory evaluation). This study used the visual analog scale (VAS); we collected questionnaires used in previous studies and human brain activity obtained while eating strawberries. In our analysis, we assumed that brain activity is highly correlated with taste. Then, the relationships between brain activity and other data, such as VAS and questionnaires, could be analyzed through a canonical correlation analysis, which is a multivariate analysis. Through an analysis of brain activity, the potential relationship with \"taste\" (that is not revealed by the initial simple correlation analysis) can be discovered. This is the main contribution of this study. In the experiments, we discovered the potential relationship between cultural factors (in the questionnaires) and taste. We also found a strong relationship between taste and individual information. In particular, the analysis of cross-loading between brain activity and individual information suggests that acidity and the sugar-to-acid ratio are related to taste.<\/jats:p>","DOI":"10.3390\/s22239496","type":"journal-article","created":{"date-parts":[[2022,12,5]],"date-time":"2022-12-05T08:10:57Z","timestamp":1670227857000},"page":"9496","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Trial Analysis of the Relationship between Taste and Biological Information Obtained While Eating Strawberries for Sensory Evaluation"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8039-3462","authenticated-orcid":false,"given":"Keisuke","family":"Maeda","sequence":"first","affiliation":[{"name":"Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4474-3995","authenticated-orcid":false,"given":"Ren","family":"Togo","sequence":"additional","affiliation":[{"name":"Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5332-8112","authenticated-orcid":false,"given":"Takahiro","family":"Ogawa","sequence":"additional","affiliation":[{"name":"Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shin-ichi","family":"Adachi","sequence":"additional","affiliation":[{"name":"Center for Bioscience Research and Education, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan"},{"name":"Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences, 3-11-1, Asahigaoka, Kashiwabara, Osaka 582-0026, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8799-7701","authenticated-orcid":false,"given":"Fumiaki","family":"Yoshizawa","sequence":"additional","affiliation":[{"name":"School of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Miki","family":"Haseyama","sequence":"additional","affiliation":[{"name":"Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2087","DOI":"10.1080\/10942912.2020.1843484","article-title":"Taste and palatability of strawberry jam as affected by organic acid content","volume":"23","author":"Ikegaya","year":"2020","journal-title":"Int. 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