PROBLEM TO BE SOLVED: To provide an evaluating method for flavor modifier that solves defects resulting from organoleptic evaluation, and can efficiently and objectively evaluate flavor modification effect of a flavor modifier in a short time with no invasion and low restraint.SOLUTION: The evaluating method includes the processes of: (1) letting a testee drink a solution of a taste substance selected from the group of a sweet substance, a salty substance, a sour substance, a bitter substance, and a tasty substance while a known flavor modifier is added, and measuring change in signal intensity nearby the temple parts of the testee by a biological optical measurement device (2) selecting a testee recognized to have had change in the signal intensity nearby the temple parts as a result of addition of the known flavor modifier in the process (1) (3) letting the testee selected in the process (2) drink the solution of the taste substance in which a flavor modifier to be tested is added, measuring change in the signal intensity nearby the temple parts by the biological optical measurement device, and evaluating flavor modification effect based upon the change in the signal intensity as an index.COPYRIGHT: (C)2013,JPO&INPIT【課題】官能評価等に基づく欠点を解決し、無侵襲、低拘束、短時間で、風味改良剤の風味改良効果を効率的かつ客観的に評価することができる風味改良剤の評価方法を提供する。【解決手段】(1)被験者に、甘味物質、塩味物質、酸味物質、苦味物質および旨味物質からなる群から選ばれる味覚物質の水溶液に対し、既知の風味改良剤を添加したものを飲用させ、その時に生体光計測装置で、被験者のこめかみ部付近の信号強度の変化を測定する工程、(2)工程(1)において、既知の風味改良剤の添加により、こめかみ部付近の信号強度の変化が認められた被験者を選抜する工程、(3)工程(2)で選抜した被験者を対象にして、前記味覚物質の水溶液に対し、被験風味改良剤を添加したものを飲用させ、その時に生体光計測装置で、こめかみ部付近の信号強度の変化を測定し、該信号強度の変化を指標として風味改良効果を評価する工程を含む。【選択図】図4
