Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception

Ranasinghe, Nimesha; James, Meetha Nesam; Gecawicz, Michael; Bland, J.; Smith, David G.

doi:10.1145/3382507.3418862

Cited by 13 publications

(10 citation statements)

References 34 publications

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“…Initially, the tongue interface was like a thin wire, but eventual development in digital taste incorporation has led to the rise of tongue interface in the form of chopsticks, soup bowls, beverage glasses, coffee mugs, etc. (Kaji et al, 2022;Ranasinghe et al, 2020;Ranasinghe, Jain et al, 2017). With these advanced devices, the future of immersive technologies will have contact lenses for visual feedback, a soft acoustic sensor for voice recognition, electronic skin for haptic feedback and interaction, skin-like EEG sensors for brain-machine interaction, and epidermal health monitoring sensors (Wang, Yap et al, 2021).…”

Section: Virtual Olfaction and Gustationmentioning

confidence: 99%

“…The computer directs the control system consisting of electrical and thermal parts to process the output current and temperature, respectively. Currently, smartphones with Bluetooth control the different combinations of stimuli, substituting computers (Ranasinghe et al., 2020). A microcontroller is used to deliver the pulse width modulation for stimulating participant's taste buds (Duggal et al., 2022).…”

Section: Devices and Toolsmentioning

confidence: 99%

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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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Section: Virtual Olfaction and Gustationmentioning

confidence: 99%

Section: Devices and Toolsmentioning

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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“…Recent developments in the feld of Human-Food Interaction have led to a renewed interest in studying the infuence of human multi-senses (taste [56,57], smell [55], touch [49], sound, and sight) on favor perception of food [7,48,54]. Generally, visual and auditory senses are highly researched in comparison with the other senses such as thermal, taste, and haptic stimuli.…”

Section: Related Workmentioning

confidence: 99%

“…There are 39 emotional attributes that are divided into three categories (positive, negative, and neutral) in the scale we used. The participants used Check-all-thatapply (CATA) method [46] to select the diferent emotions they felt while watching a video and eating, similar to the user study done by [54].…”

Section: Video Evaluationmentioning

confidence: 99%

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Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos

James

Ranasinghe

Tang

et al. 2022

ACM International Conference on Interactive Media Experiences

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People are typically involved in diferent activities while eating, particularly when eating alone, such as watching television or playing games on their phones. Previous research in Human-Food Interaction (HFI) has primarily focused on studying people's motivation and analyzing of the media content watched while eating. However, their impact on human behavioral and cognitive processes, particularly favor perception and its attributes, remains underexplored. We present a user study to investigate the infuence of six types of videos, including mukbang -a new food video genre, on favor perceptions (taste sensations, liking, and emotions) while eating plain white rice. Our fndings revealed that participants perceived positive emotional changes and reported signifcant diferences in their augmented taste sensations (e.g., spicy and salty) with diferent food-based videos. Our fndings provided insights into using our approach to promote digital commensality and healthier eating (digital augmentation without altering the food), highlighting the scope for future research.

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Virtual taste: digital simulation of taste sensations via electric, thermal, and hybrid stimulations

Ranasinghe

2023

Multimed Tools Appl

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Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception

Cited by 13 publications

References 34 publications

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

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

Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos

Virtual taste: digital simulation of taste sensations via electric, thermal, and hybrid stimulations

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