In modern society, the deterioration of workers’ mental health has become a social problem. Workers’ mental health is related to their work style. Therefore, it‘s necessary to evaluate task engagement quantitatively and objectively to understand the work style. In general, we often try to refresh ourselves by eating food while working. Previously, the effects of eating food on task engagement were evaluated based on psychophysiological states. However, the effects of different food flavors couldn’t be considered. Therefore, the purpose of this study is to explore the relationship between differences in food flavors and psychophysiological states using multivariate analysis.