Combined effects of a wooden sake vessel and alcohol on subjective and physiological relaxation.

Autor: Matsubara, Eri, Kusumoto, Norihisa, Hashida, Koh, Morikawa, Takeshi, Kawamura, Fumio, Matsui, Naoyuki, Ohira, Tatsuro
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Zdroj: Wood Science & Technology; May2022, Vol. 56 Issue 3, p989-1005, 17p
Abstrakt: Cryptomeria japonica (sugi; Japanese cedar) and Chamaecyparis obtusa (hinoki; Japanese cypress) are woods widely used in Japan for building and/or interior materials, furniture, and tableware. The relaxation effects of these wood-derived aromas on humans have been reported. An example of the use of these materials is the square wooden cups (Masu) used for sake vessels, which are commonly used for sake consumption. However, no studies have investigated the subjective and physiological effects of the aroma emitted from the wooden cups when used to consume alcoholic beverages. This study examined the effects of putting alcohol in wooden cups through physiological measurements of heart rate variability, cerebral blood flow, core body temperature, and subjective assessments. Moreover, this study's result showed that the aroma of sake in all wooden cups and of shochu in C. japonica cups caused feelings of comfort and deliciousness. It was also found that the aroma of shochu in C. japonica cups and sake in Ch. obtusa cups could generate physiological relaxation. Ethyl caproate, ethyl caprylate, and ethyl caprate in alcoholic beverages and δ-cadinene and α-terpineol in wooden cups were determined as major compounds. The present results suggest that the beneficial effects of using sake vessels made from C. japonica and Ch. obtusa woods for alcoholic beverages increases the beverage's taste, and their combination improves relaxing effects. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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