Rchr
J-GLOBAL ID：200901000339901269   Update date: Sep. 01, 2024

Kobayakawa Tatsu

コバヤカワ タツ | Kobayakawa Tatsu
Affiliation and department：
National Institute of Advanced Industrial Science and Technology Human Informatics and Interaction Research Institute

About National Institute of Advanced Industrial Science and Technology Human Informatics and Interaction Research Institute


Job title： Chief Senior Researcher
Homepage URL  (1)： https://staff.aist.go.jp/kobayakawa-tatsu/
Research field  (1)： Basic brain sciences
Research keywords  (1)： 味覚 嗅覚 脳機能の計測 心理学
Research theme for competitive and other funds  (11)：
  • 2020 - 2024 Development of Odor Identification Test for Japanese in 21st Century
  • 2020 - 2023 A neuropsychological study for the relationship between olfaction and social network construction
  • 2019 - 2023 Why do some persons with autism feel that a watermelon with salt is not tasty?
  • 2018 - 2022 Origin of orality: Newborn babies emotional expression toward caregivers via their odours
  • 2018 - 2021 Multisensory integration on food taste
Show all
Papers (83)：
  • Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe. Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses. Food Quality and Preference. 2024. 115. 105121-105121
  • Naomi Gotow, Yuko Nagai, Taro Taguchi, Yuko Kino, Hiroyuki Ogino, Tatsu Kobayakawa. Change in preference for vegetables and their perceptual attributes as a function of age and pickiness. Food research international (Ottawa, Ont.). 2023. 170. 112967-112967
  • Na Chen, Katsumi Watanabe, Tatsu Kobayakawa, Makoto Wada. Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits. Journal of Food Quality. 2023. 2023
  • Naomi Gotow, Tatsu Kobayakawa. Olfactory-gustatory simultaneity judgments: A preliminary study on the congruency-dependent temporal window of multisensory binding. Brain and behavior. 2023. 13. 1. e2821
  • Na Chen, Katsumi Watanabe, Tatsu Kobayakawa, Makoto Wada. Relationships between autistic traits, taste preference, taste perception, and eating behaviour. European Eating Disorders Review. 2022. 30. 5. 628-640
ｍore...
MISC (198)：
  • 望月 寛子, 小林 剛史, 小早川 達. 高い熟知度はニオイの検知を加速する-High familiarity accelerates odor detection. Aroma research = アロマリサーチ : journal of aroma science technology and safety. 2021. 22. 4. 368-376
  • 山本晃輔, 白井真菜美, 小林剛史, 小早川達. Relationships between Cognitive Functions and Odor Identification Ability and Odor Imagery Ability among the Elderly. 大阪産業大学人間環境論集. 2021. 20
  • What is the Nostalgic Odor for Japanese People? : A Research of the Odors that Evoke Nostalgia. 2020. 21. 1. 44-48
  • Tatsu Kobayakawa, Hiroko Mochizuki-Kawai, Takefumi Kobayashi, Naomi Gotow. High familiarity and intensity accelerate odor detection. CHEMICAL SENSES. 2019. 44. 7. E57-E57
  • Tatsu Kobayakawa, Naomi Gotow. How do we use olfactory information effectively? - from behavioral experiment and brain imaging-. CHEMICAL SENSES. 2017. 42. 2. E36-E37
ｍore...
Lectures and oral presentations  (1)：
  • 人味覚研究の最前線-5 脳磁場計測および中枢性味覚障害例による味覚中枢の検討
    (日本味と匂学会誌 2012)
Education (2)：
  • - 1994 The University of Tokyo
  • - 1994 The University of Tokyo Graduate School, Division of Information Engineering
Professional career (2)：
  • 工学修士
  • 博士(工学)
Awards (3)：
  • 2012 - におい・かおり環境協会 学術賞
  • 2006 - 日本味と匂学会 研究奨励賞
  • 1996 - 日本味と匂学会 キリン研究奨励賞
Association Membership(s) (3)：
JAPANESE SOCIETY FOR SENSORY EVALUATION ,  日本心理学会 ,  日本味と匂学会
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