Art

J-GLOBAL ID：201502208507606032   Reference number：15A0952222

Determination of Favorite Wine from Comparison of Wine Aroma Attributes

ワインの香気属性の比較からのお気に入りのワインの決定

Author (5)： KOIKE Takayuki (Satellite Venture Business Lab., Muroran Inst. of Technol.) ,  KAMIMURA Hironobu (Coll. of Liberal Arts, Muroran Inst. of Technol.) ,  SHIMADA Kouji (Coll. of Design and Manufacturing Technol., Muroran Inst. of Technol.) ,  YAMADA Hiroshi (Fac. of Dairy Sci., Rakuno Gakuen Univ.) ,  KANEKI Noriaki (Coll. of Design and Manufacturing Technol., Muroran Inst. of Technol.)
Material： Kansei Engineering International Journal (Web)  (Kansei Eng Int J (Web))
Volume： 11  Issue： 1  Page： 41-50 (J-STAGE)  Publication year： 2012 
JST Material Number： U0401A  ISSN： 2185-7865  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *grape wine ,...
Semi thesaurus term： wine ,...

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JST classification (2)： Other senses  (EJ13040X) ,  Wine  (FK04024X)

Reference (16)：

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• 2. R.J. Davidson, P. Ekman, C.D. Saron, J.A. Senulis and W.V. Friesen: Approach-withdrawal and cerebral asymmetry: emotional expression and brain physiology I. Journal of Personality and Social Psychology; 58, pp.330-341 (1990).
• 3. J. M.Gil and M. Sanchez; Consumer preferences for wine attributes: a conjoint approach, British Food Journal; 99, pp.3-11 (1997).
• 4. Y. Hirayasu, H. Nagai, H. Kurosaka, and Y. Koga: Wine aroma on relaxation using quantitative EEG analysis (in Japanese), The Japanese Journal of Taste and Smell Research: 7, pp.449-450 (2000).
• 5. C. Kahraman, U.Cebeci, and D. Ruan; Multi-attribute comparison of catering service companies using fuzzy AHP: The case of Turkey, International Journal of Production Economics; 87, pp.171-184 (2004).

Terms in the title (3)： ワイン ,  香気 ,  属性