PROBLEM TO BE SOLVED: To provide a method that objectively evaluates texture stimulation of food and drink.SOLUTION: A texture stimulation evaluation method includes: a cerebral blood flow measurement step of measuring a cerebral blood flow at the time when a subject takes food and drink and a texture stimulation evaluation step of evaluating the texture stimulation of the food and drink affecting the feeling of the subject based on the cerebral blood flow measured. In the texture stimulation evaluation method, it is preferable that the texture stimulation evaluation step may be made to be a step of evaluating the texture stimulation of the food and drink affecting the feeling of the subject, based on a cerebral blood flow measured in one or more cortical areas selected from the group consisting of a frontal motor cortex, a frontal cortex, a dorsolateral prefrontal cortex, a frontal pole, an orbitofrontal cortex, a superior temporal gyrus, a middle temporal gyrus, an inferior frontal gyrus opercular part, a triangular part of inferior frontal gyrus and an inferior frontal cortex.COPYRIGHT: (C)2016,JPO&INPIT【課題】飲食品の食感刺激を客観的に評価する方法を提供する。【解決手段】被験者が飲食品を摂取した時の脳血流量を測定する脳血流量測定工程と、測定された脳血流量に基づいて、被験者が感じた飲食品の食感刺激を評価する食感刺激評価工程とを含む、食感刺激評価方法。上記食感刺激評価方法では、食感刺激評価工程は、前運動野、前頭眼野、前頭前野背外側部、前頭極、眼窩前頭野、上側頭回、中側頭回、下前頭回弁蓋部、下前頭回三角部及び下前頭前野からなる群から選ばれる1つ以上の領野内において測定された脳血流量に基づいて、被験者が感じた飲食品の食感刺激を評価する工程とすることが好ましい。【選択図】なし
