1. Laboratory of Food Science and Nutrition, Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
2. Division of Physiology, Department of Oral Biology, School of Dentistry, Health Sciences University of Hokkaido, Ishikari-Tobetsu, Hokkaido, Japan
3. Department of Sensory Physiology, Asahikawa Medical University, Asahikawa, Hokkaido, Japan