TAKUYA ONUMA
| Department of Business Administration | Associate Professor |
Field of study
Career
- Apr. 2026 - Present
Seinan Gakuin University, Department of Commerce Division of Business Administration, 准教授 - Apr. 2021 - Mar. 2026
Kindai University, Faculty of Humanity-Oriented Science and Engineering, Department of Management and Business, Associate Professor - Apr. 2018 - Mar. 2021
Kindai University, Faculty of Humanity-Oriented Science and Engineering, Department of Management and Business, 講師 - Apr. 2015 - Mar. 2018
東北大学学際高等研究教育院, 博士研究教育院生 - Jun. 2017 - Dec. 2017
シドニー大学, 理学部心理学科, Visiting Student - Apr. 2014 - Mar. 2015
東北大学国際高等研究教育院, 修士研究教育院生
Educational Background
Award
- Oct. 2024
ポスターセッション2024 / ベストポスター賞, 日本マーケティング学会
ワインの味わいを適切に表現する日本語フォントの探索
大沼卓也;堀内雄司;深見嘉明 - Sep. 2019
優秀発表賞, 日本味と匂学会 第53回大会
選択行動が飲料のおいしさ評定に及ぼす影響
大沼 卓也;坂井信之 - Sep. 2018
第82回大会 優秀発表賞, 日本心理学会
刺激位置による視線と選択への影響
大沼 卓也;佐藤 洋大;坂井 信之 - Dec. 2017
Student Travel Grants, Australian Association for Chemosensory Science
Facilitative effect of food-associated context on sequential flavour-flavour learning in rats
Takuya Onuma;Robert Boakes - Sep. 2015
第79回大会 優秀発表賞, 日本心理学会
ラットにおける味と匂いの高次条件づけ
大沼 卓也;坂井信之
Papers
- Color of the Plateware Modulates Taste Expectation and Perception of Chocolates
Takuya Onuma
Sage Open, Lead, 14(3), Sep. 2024, Reviewed - “おいしさ”はどこにある？ ―味わい認識の心理学的研究―
大沼卓也
行動科学, Lead, 63(1), 1-10, Sep. 2024, Invited - Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines
Takuya Onuma
OENO One, Lead, 58(2), Apr. 2024, Reviewed - Effect of Wine Color on Aroma and Flavor Perception of Wines
Takuya Onuma; Kazuya Tamari
Journal of ASEV JAPAN, Lead, 32(2), 2023, Reviewed - Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions.
Kosuke Motoki; Toshiki Saito; Takuya Onuma
Food research international (Ottawa, Ont.), Last, 145, 110389-110389, Jul. 2021, Reviewed - Influence of dental education on eye gaze distribution when observing facial profiles with varying degrees of lip protrusion.
Chise Fujii; Takuya Onuma; Fumihiko Nakamura; Wakako Tome; Nobuyuki Sakai; Noritaka Sako; Noriyuki Kitai
Journal of dental education, Oct. 2020, Reviewed - Choosing from an Optimal Number of Options Makes Curry and Tea More Palatable.
Onuma T; Sakai N
Foods (Basel, Switzerland), 8(5), Apr. 2019, Reviewed - Sodium saccharin can be more acceptable to rats than pure saccharin.
Rehn S; Onuma T; Rooney KB; Boakes RA
Behavioural processes, Sep. 2018, Reviewed - Fabric Softener Fragrances Modulate the Impression Toward Female Faces and Frontal Brain Activity
Onuma T; Sakai N
Japanese Psychological Research, 60(4), 276-287, Jun. 2018, Reviewed - Enhancement of saltiness perception by monosodium glutamate taste and soy sauce odor: A near-infrared spectroscopy study
Takuya Onuma; Hiroaki Maruyama; Nobuyuki Sakai
Chemical Senses, 43(3), 151-167, Feb. 2018, Reviewed - Role of the Right Dorsolateral Prefrontal Cortex in the Cognitive Process of Matching Between Action and Visual Feedback
Hiroshi Shibata; Takuya Onuma; Yasuhiro Takeshima; Yuwadee Penwannakul; Nobuyuki Sakai
Japanese Psychological Research, 60(4), 288-299, Jan. 2018, Reviewed - The effect of order of dwells on the first dwell gaze bias for eventually chosen items
Takuya Onuma; Yuwadee Penwannakul; Jun Fuchimoto; Nobuyuki Sakai
PLOS ONE, 12(7), e0181641, Jul. 2017, Reviewed - Position of Items Modulates Eye Movement and Choice
大沼 卓也; 池田 有里; 長谷川 智子; 坂井 信之
電子情報通信学会技術研究報告 = IEICE technical report : 信学技報, 116(377), 33-36, Dec. 2016, Not reviewed - Higher-order conditioning of taste-odor learning in rats: Evidence for the association between emotional aspects of gustatory information and olfactory information
Takuya Onuma; Nobuyuki Sakai
PHYSIOLOGY & BEHAVIOR, 164(Pt A), 407-416, Oct. 2016, Reviewed - Configural processing of binary odor mixture in rats
Onuma Takuya; Sakai Nobuyuki
The Japanese journal of taste and smell research, 22(3), 461-464, Dec. 2015, Not reviewed - How can we measure the palatability of the foods? : The difference between the implicit palatability and the explicit palatability
Penwannakul Yuwadee; Onuma Takuya; Kondo Ryo; Sakai Nobuyuki
The Japanese journal of taste and smell research, 22(3), 341-344, Dec. 2015, Not reviewed - Development of palatability template in humans
Sakai Nobuyuki; Onuma Takuya; Goto Mayu
The Japanese journal of taste and smell research, 22(3), 329-332, Dec. 2015, Not reviewed - Salt enhancement by MSG revealed by the Time-intensity scale and measurement of salivary gland activities
Kondo Ryo; Onuma Takuya; Sakai Nobuyuki
The Japanese journal of taste and smell research, 22(3), 325-328, Dec. 2015, Not reviewed - Taste-odor learning and hedonic transfer in rats
Onuma Takuya; Sakai Nobuyuki
The Japanese journal of taste and smell research, 21(3), 303-306, Dec. 2014, Not reviewed - Brand Categorization and Hedonic Transfer: Negative Evaluations of a Beverage Transfer to a Novel Beverage from the Same Brand
ONUMA TAKUYA; FUCHIMOTO JUN; SAKAI NOBUYUKI
Tohoku psychologica folia, Lead, 72, 46-62, Mar. 2014, Reviewed - The effects of brand on palatability evaluation for carbonated beverages
Onuma Takuya; Fuchimoto Jun; Sakai Nobuyuki
The Japanese journal of taste and smell research, 20(3), 277-280, Dec. 2013, Not reviewed - Choosing and palatability of curry
SAKAI Nobuyuki; OONUMA Takuya; IMADA Sumio
The Japanese journal of taste and smell research, 19(3), 409-412, Dec. 2012, Not reviewed
Miscellaneous
- The Cognitive Mechanisms and Application of the Salt-Enhancement Effect Applied to the Low Sodium Foods.
坂井信之; 大沼卓也; RAEVSKIY Alexsander
ソルト・サイエンス研究財団助成研究報告集 2 医学 食品科学編, 2021, 2023 - Influence of the weight of the bowl on taste and flavor perception of a yoghurt.
大沼卓也; 森岡陽介
日本味と匂学会誌, 2021 - An explosive study about color representation of gustation.
坂井信之; 大沼卓也; RAEVSKIY Alexander
日本味と匂学会誌, 2020 - 歯科医学知識の有無は歯列模型側面写真でのオーバージェットの認識に影響を与えるか
山崎 志穂; 藤井 千聖; 中村 文彦; 丸地 隆典; 留 和香子; 大沼 卓也; 坂井 信之; 硲 哲崇; 北井 則行
日本矯正歯科学会大会プログラム・抄録集, 78回, 168-168, Nov. 2019, Not reviewed - 不正咬合は顎矯正に関する生活の質に影響を及ぼすか?
中村 文彦; 山崎 志穂; 藤井 千聖; 丸地 隆典; 留 和香子; 大沼 卓也; 坂井 信之; 硲 哲崇; 北井 則行
日本矯正歯科学会大会プログラム・抄録集, 78回, 203-203, Nov. 2019, Not reviewed - 目で味わうことの心理学
大沼卓也
嗜好品文化研究, Lead, 4, 122-130, Mar. 2019, Not reviewed - 文脈刺激としての香りによる再認促進効果
大沼 卓也; 佐々木 日佳莉; 坂井 信之
日本味と匂学会誌, (第52回大会Proceeding集), S39-S42, Oct. 2018, Not reviewed - ラットの味覚嫌悪学習における条件刺激の感覚特性
山道 海路; 大沼 卓也; 坂井 信之
日本心理学会大会発表論文集, 82回, 624-624, Aug. 2018, Not reviewed - 食品香気の機能と役割 食品のおいしさを決める食品香気
坂井 信之; 大沼 卓也
日本栄養・食糧学会大会講演要旨集, 72回, 145-145, Apr. 2018, Not reviewed - 歯科医学的知識の有無が側貌の審美的認識に及ぼす影響
勝野 麻衣; 藤井 千聖; 中村 文彦; 大沼 卓也; 留 和香子; 坂井 信之; 硲 哲崇; 北井 則行
日本矯正歯科学会大会プログラム・抄録集, 76回, 148-148, Oct. 2017, Not reviewed - 口唇の前突度を変化させた側貌注視時の視線分布
藤井 千聖; 勝野 麻衣; 大沼 卓也; 中村 文彦; 留 和香子; 坂井 信之; 硲 哲崇; 北井 則行
日本矯正歯科学会大会プログラム・抄録集, 76回, 149-149, Oct. 2017, Not reviewed - How can we measure the palatability of the foods? The difference between the implicit palatability and the explicit palatability
Yuwadee Penwannakul; Takuya Onuma; Ryo Kondo; Nobuyuki Sakai
CHEMICAL SENSES, 42(8), E5-E6, Oct. 2017, Reviewed - Development of palatability template in humans
Nobuyuki Sakai; Takuya Onuma; Mayu Goto
CHEMICAL SENSES, 42(8), E5-E5, Oct. 2017, Reviewed - The role of olfaction in development of food palatability
坂井 信之; 丸山 弘明; 大沼 卓也
Aroma research = アロマリサーチ : journal of aroma science technology and safety, 18(1), 3-8, 2017, Not reviewed - Position of Items Modulates Eye Movement and Choice
大沼 卓也; 池田 有里; 長谷川 智子; 坂井 信之
映像情報メディア学会技術報告 = ITE technical report, 40(46), 33-36, Dec. 2016 - Study on the associative structures of learned flavor preference in rats with higher-order conditioning paradigms
Takuya Onuma; Nobuyuki Sakai
CHEMICAL SENSES, 41(9), E239-E239, Nov. 2016, Reviewed - Hedonics of taste
坂井 信之; 大沼 卓也
基礎心理学研究 = The Japanese journal of psychonomic science, 35(1), 21-24, Sep. 2016, Not reviewed - Effects of learning on the flavor perception and preference
Takuya Onuma; Nobuyuki Sakai
INTERNATIONAL JOURNAL OF PSYCHOLOGY, 51, 633-634, Jul. 2016, Reviewed - Taste-odor learning and hedonic transfer in rats
Takuya Onuma; Nobuyuki Sakai
CHEMICAL SENSES, 40(8), 591-592, Oct. 2015, Reviewed
Books and other publications
Courses
Academic society affiliations
Research Themes
- ワインをもっとおいしくするラベルデザインの研究： 消費者の味わい予期の適切化と経験価値向上の観点から
Apr. 2025 - Mar. 2026 - 自然派ワインの認識から嗜好に至る心理メカニズムの解明
Apr. 2024 - Mar. 2026 - ワインラベルの効果的なデザイン戦略の研究：消費者の情報処理過程の観点から
Apr. 2023 - Mar. 2024 - Study on the influence of item position on choice behavior and eye movement
Grant-in-Aid for Early-Career Scientists
Kindai University
01 Apr. 2020 - 31 Mar. 2023 - テイスティング用語がワインの味わいとおいしさの認知に及ぼす影響
Apr. 2022 - Mar. 2023 - ヒトにおける風味による塩味増強効果に関わる認知神経科学的研究とその知見の減塩食の呈味性増強への応用
Apr. 2020 - Mar. 2023 - コーヒーの風味を最大限に楽しむ方法の研究：視覚的要素による風味の予期の観点から
Apr. 2020 - Mar. 2021 - トップダウン処理に基づく人間的な食行動の研究
Apr. 2020 - Mar. 2021 - 選択によって感情体験を変容させる方法の研究
Apr. 2019 - Mar. 2020 - ラットにおける味と匂いの学習の連合構造の検討
Jun. 2017 - Dec. 2017 - 身に纏う香りを楽しむ現代日本人 ー香りと人物の相互作用による対人認知への影響ー
Apr. 2015 - Aug. 2016
Social Contribution Activities
- ワインを味わう「ヒト」の科学
lecturer
ジャズとコーヒーときどき科学, 14 Feb. 2026 - 心理学の視点から「おいしさ」を考える ―モノだけでなくヒトも見据えた食品づくりに向けて―
lecturer
長野県食品製造業振興ビジョン推進協議会, 「食」と「健康」ラボ研究会第15回シンポジウム, 29 Sep. 2025 - 味わいとおいしさを感じるこころ
lecturer
伝七邸, 心理学セミナー 第4回ココロキッサ, 10 Jun. 2023 - ワインを味わう「ヒト」を科学する
lecturer
ワインショップエノコラージュ, 16 Jul. 2022 - 消費者の脳のクセから商品開発や販売戦略を考える２
lecturer
飯塚地域雇用創造協議会, 経営ビジネス講習会第二期, 10 Dec. 2021 - 消費者の脳のクセから商品開発や販売戦略を考える
lecturer
飯塚地域雇用創造協議会, 経営ビジネス講習会第一期, 23 Aug. 2021
