The primary purpose of this study is to investigate the salmon demand of Japanese households. The specific goals are to illuminate the substitutional relationship between salmon and other foods and to examine seasonal and regional differences in salmon demand. To analyze substitutional relationships and seasonal differences, monthly data on consumption by Japanese households are used. An econometric model was developed in which salmon demand was specified with quantity of salmon consumed as the dependent variable and income (food expenditure), price of salmon and the price of possible substitute commodities as independent variables. To investigate the regional differences, five geographically different regions were selected. Analysis was conducted with annual data. Among the findings are that pork may be a substitute commodity for salmon in Japanese households, and that there are clear seasonal and regional differences in terms of salmon demand at the household level in Japan. / Graduation date: 1987

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The focus of this dissertation is on the dynamics of sensorial pleasure and the relationship between its intensity and subsequent behavior. The aim is to challenge the assumption that the relationship between pleasure intensity and approach behavior remains stable over time and across contexts. Two experiments were performed to test the proposition, consistent with opponent process theory, that different levels of initial pleasure intensity change at different rates over time and produce behavioral manifestations unpredicted by traditional approach-avoidance models. The objectives of Experiment 1 were to model the changes in online ratings (pleasure and desire to consume) associated with pleasures of different intensity, and to study the relationship between pleasure intensity and consumption. Testing was conducted in a naturalistic context and stimuli consisted of different flavors of dark chocolate selected on an idiosyncratic basis to produce a range of pleasure intensity. On separate days, 22 subjects ate at their discretion a different flavor out of a known quantity. Results revealed that online ratings possessed a Markov quality, and that increases in initial pleasure intensity were associated with diminishing marginal pleasure and desire overall. When accounting for contextual and individual-level factors, consumption did not reflect any influence of pleasure intensity. In Experiment 2, contextual variables were manipulated on a between-subject basis to test the possibility of influencing pleasure intensity and its behavioral manifestations. In a controlled environment, prior to consumption, 85 subjects read a booklet containing either the history of chocolate or a vocabulary of its sensory properties, and during consumption their attentional focus was directed toward either their sensations or a word puzzle. Subjects ate a piece of cinnamon-flavored milk chocolate at regular intervals while rating their sensorial pleasure, desire to eat the next piece, an

Thesis (Ph. D.)--University of Texas at Austin, 2002. / Vita. Includes bibliographical references. Available also from UMI Company.

Thesis (M.S.)--Eastern Illinois University, 2009. / Includes bibliographical references (leaves 32-35).

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Thesis (MNut)--University of Stellenbosch, 2007. / Bibliography. Also available via the Internet.

Thesis (Ph.D.)--Tufts University, 2005. / Adviser: Katherine L. Tucker. Submitted to the School of Nutrition Science and Policy. Includes bibliographical references. Access restricted to members of the Tufts University community. Also available via the World Wide Web;

Thesis (M.M.P.)--University of Delaware, 2007. / Principal faculty advisor: Lee G. Anderson, College of Marine and Earth Studies. Includes bibliographical references.