Ms. Teruko Ohba Profile

Teruko Ohba

at Endo Foods Co., Ltd.

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Proceedings Article | 27 March 2019 Paper

Effects of ginger aroma under stress conditions: a biometric perspective

Takuma Kitamoto, Takahiro Kosuge, Yuka Suzuki, Teruko Ohba, Eiichi Endo, Kazuya Miyagawa, Motonobu Hidaka, Hiroshi Hasegawa, Masao Kasuga

Proceedings Volume 11050, 110500J (2019) https://doi.org/10.1117/12.2519704

KEYWORDS: Heart, Biometrics, Medicine

Read Abstract +

This study investigated the physiological effects of ginger aroma, based on salivary amylase activity (SAA) and heart rate under stress conditions. For this purpose, we divided the study's 50 subjects into two groups: a scented-environment group and an unscented-environment group, and conducted experiments in which each group was asked to solve continuous calculation tasks. We measured the subjects' SAA and heart rate while they were performing a calculation task for 15 min. To elucidate the influence of individual preferences for ginger aroma, we allocated the subjects in the scented-environment group to two sub-groups: a favorable-aroma (FA) group and an unfavorable-aroma (UA) group. The results suggested that ginger aroma had the effect of reducing stress, except for immediately after smelling the aroma and when approaching the end of the calculation task. Furthermore, we found that the heart rates of the FA group were consistently lower than those of the UA and unscented-environment groups. It was inferred that ginger aroma has a sedative effect for those who like the aroma.

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