Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD

Abstract

We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results.

fNIRS neuroimaging in olfactory research: A systematic literature review

“…Five studies in total utilized a wearable device during testing, however, not all employed a real-world paradigm (Gramlich et al, 2017 ; Kunihiro et al, 2017 ; Rajagoplan, 2018 ; Tomono et al, 2021 ; Yamashita et al, 2022 ). The potential of wearable fNIRS devices in in-context scenarios will be explored in greater depth in the discussion sub-chapter.…”

“…This is corroborated by the use of wearable devices in five studies, all conducted between 2017 and 2022. Devices used included the NIRSport NIRx device (Gramlich et al, 2017 ), the Pocket NIRS Duo, DynaSense, by Hamamatsu (Kunihiro et al, 2017 ), the Hb133 by Astem Co. (Yamashita et al, 2022 ), and the HOT-1000, WOT-100 by Neu Systems Inc (Rajagoplan, 2018 ; Tomono et al, 2021 ). The recent development of in-house custom systems for odor research has also shown a tendency toward low channel density, as in the case of Moein et al ( 2020 ) and Chen et al ( 2021 ).…”

“…This region is often activated in the presence of food related odor stimuli. In this review, 3 studies utilize odor to enhance taste, e.g., ethylmaltol odor, soy sauce, and bonito flake aroma (Saito-Iizumi et al, 2013 ; Onuma et al, 2018 ; Tomono et al, 2021 ). The majority of studies were conducted on healthy, neurotypical adults.…”

“…(c) in a study of healthy participants, bilateral coverage was implemented (Hucke et al, 2018 ). (d) a small 16-channel wearable system observed PFC activity in response to food odours whilst watching food related videos Tomono et al ( 2021 ). Figures adapted from: (a) Frie et al ( 2017 ), (b) Ho et al ( 2021 ), (c) Hucke et al ( 2018 ), (d) Tomono et al ( 2021 ).…”

“…Seven studies observed significant decreases in [HbO2] in response to various odors, e.g., relaxing essential oil odors during a massage (Eto et al, 2015(Eto et al, , 2016, olive oil odor (Mitsukura et al, 2021), forest odor (Song et al, 2019), Hinoki oil (Ikei et al, 2015), rose and orange oil (Igarashi et al, 2014), and floral spray (Tanida et al, 2008). It is important to note that some studies observed no significant effect of odor on cerebral hemodynamics (Maharjan et al, 2018;Kaimal et al, 2021;Tomono et al, 2021). Two studies reported [HbT] only (Fujii et al, 2007;Kokan et al, 2011).…”