Digital Smell Interface

Cheok, Adrian David; Karunanayaka, Kasun

doi:10.1007/978-3-319-73864-2_6

Cited by 8 publications

(3 citation statements)

References 29 publications

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“…The second category consisted of 12 induced non-olfactory sensations (cooling, heating, electric, pinprick, tingling, numbness, metallic, burning, pleasant, pain, lingering, and pressure). About 1/4 th of the participants reported perception of different types of smell sensation such as fragrant, minty, sweet, and chemical smells for stimulations at 1 mA/70 Hz and 1 mA/10 Hz [8]. This result suggests that there could be an electrical path to generate…”

Section: Descriptionmentioning

confidence: 95%

“…The main objective of this research is to investigate the sensations produced by electrical stimulation in the nasal cavity. Therefore, we developed a electrical stimulator circuit that can produce weak electric pulses of various frequencies and currents [8]. This device can generate square wave patterns of constant current (1 mA -5 mA) with different frequencies (0 Hz -30 kHz) and pulse width.…”

Section: Descriptionmentioning

confidence: 99%

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2018

Clin Med Img Lib

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Section: Descriptionmentioning

confidence: 95%

Section: Descriptionmentioning

confidence: 99%

Untitled

2018

Clin Med Img Lib

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“…Moreover, it was proposed that the participants would also enjoy the virtual simulation of olfaction and gustation in a VR environment. This is because these senses are related to memories and emotions (Cheok & Karunanayaka, 2018; Dobbelstein et al., 2017). However, very few research works have been carried out on the virtual stimulation of smell and taste due to challenges like complex cognitive mechanisms, digital interaction, and the virtual display of specific sensations (Narumi et al., 2014).…”

Section: Applications Of Immersive Technologies In Consumer Behavior ...mentioning

confidence: 99%

Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Bhavadharini,

Monica,

Anbarasan

et al. 2023

Comp Rev Food Sci Food Safe

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The perceptual behavior of consumers on a product displayed in the market has a vital role in analyzing the importance given to that product. Therefore, various strategies have been developed to understand this consumer behavior in the selection of products. Immersive technologies like virtual, augmented, and mixed reality are among them. With the foremost feature of immersion in the virtual world and interaction of users with virtual objects, virtual reality, and augmented reality have unlocked their potential in research and a user‐friendly tool for analyzing consumer behavior. In addition to these technologies, mixed reality also has a significant role in investigating consumer behavior. Studies on immersive technologies in food applications are vast, hence this review focuses on the applications of virtual, augmented, and mixed reality in the food selection behavior of consumers. The behavioral studies are elicited to develop new products based on consumer needs, to understand the shopping behavior in supermarkets for real‐time usage, and to know the influence of emotions in a selection of products. The findings suggest that virtual, augmented, and mixed reality induce immersion of the users in food selection behavioral studies. Information on the technological advancements in the tools used for bringing immersion and interaction are discussed for its futuristic applications in food. Though immersive technology gives users a realistic virtual environment experience, its application in food systems is in the budding stage. More research on human response studies would contribute to its innovative and inevitable application in the future.

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