Virtual Lemonade

Ranasinghe, Nimesha; Jain, Pravar; Karwita, Shienny; Yi-Luen, Ellen

doi:10.1145/3024969.3024977

Cited by 34 publications

(8 citation statements)

References 19 publications

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“…Their results show that participants tasted sourness the most ( 90%), then saltiness ( 70%), bitterness ( 50%), and sweetness ( 5%). In a follow up design, Ranasinghe et al [18] [19] integrated this stimulation approach into a bottle that augments the taste sensation by: (1) superimposing virtual colours onto the drink using Light Emitting Diodes (LED) and (2) applying weak and controlled electrical stimulation on the tongue.…”

Section: Electrical And/or Thermal Stimulation Approachesmentioning

confidence: 99%

“…While the chemical approach is less invasive than the electrical and thermal stimulation of the tongue, it has the disadvantage of requiring continuous fresh preparation and refill of taste stimuli. Electrical and thermal stimulation allow for more control and replication of taste stimuli over a long period of time and over distance (e.g., such as in Taste/IP [16] or virtual lemonade [18]). However, the spectrum of potential taste sensations that can be stimulated through this approach are still limited.…”

Section: Opportunities and Challengesmentioning

confidence: 99%

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Gustatory interface: the challenges of ‘how’ to stimulate the sense of taste

Thanh

Ablart

Arthur

et al. 2017

Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction

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Gustatory interfaces have gained popularity in the field of humancomputer interaction, especially in the context of augmenting gaming and virtual reality experiences, but also in the context of food interaction design enabling the creation of new eating experiences. In this paper, we first review prior works on gustatory interfaces and particularly discuss them based on the use of either a chemical, electrical and/or thermal stimulation approach. We then present two concepts for gustatory interfaces that represent a more traditional delivery approach (using a mouthpiece) versus a novel approach that is based on principles of acoustic levitation (contactless delivery). We discuss the design opportunities around those two concepts in particular to overcome challenges of "how" to stimulate the sense of taste.

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Section: Electrical And/or Thermal Stimulation Approachesmentioning

confidence: 99%

Section: Opportunities and Challengesmentioning

confidence: 99%

Gustatory interface: the challenges of ‘how’ to stimulate the sense of taste

Thanh

Ablart

Arthur

et al. 2017

Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction

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“…Our research also extends previous AR experiences, because our relatively simple technological setup is easily accessible [compared to the deep learning visual learning algorithms used in Ueda and Okajima (2019) ] and offers a range of motion [compared to limited to the space of the projective systems as in Nishizawa et al (2016) ]. Furthermore, the strength of our system lies in using real foods in a mixed reality setup, since the digitalization of chemical input, such as shown by The Virtual Lemonade or Vocktail ( Ranasinghe et al, 2017a , b ) is still far from convincing (see Spence et al, 2017 , for a review). To summarize, in terms of psychological research, we can use this system to study multisensory integration by presenting tailored combinations of digitally introduced audiovisual information and physically introduced chemosensory information.…”

Section: Discussionmentioning

confidence: 99%

“…For instance, Ranasinghe and colleagues created two such beverage delivery systems, the Virtual Lemonade and the Vocktail. The Virtual Lemonade uses colored LED lights to overlay a color on plain water, combined with electrically stimulated sour taste sensations on the user’s tongue ( Ranasinghe et al, 2017a ). The Vocktail goes one step further, by combining colored lights and electrically induced tastes with scent delivery, to digitally alter the flavor of a given drink ( Ranasinghe et al, 2017b ).…”

Section: Introductionmentioning

confidence: 99%

A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

et al. 2020

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It is well known that the appearance of food, particularly its color, can influence flavor perception and identification. However, food studies involving the manipulation of product color face inevitable limitations, from extrinsic flavors introduced by food coloring to the cost in development time and resources in order to produce different product variants. One solution lies in modern virtual reality (VR) technology, which has become increasingly accessible, sophisticated, and widespread over the past years. In the present study, we investigated whether making a coffee look milkier in a VR environment can alter its perceived flavor and liking. Thirty-two United Kingdom (UK) consumers were given four samples of black cold brew coffee at 4 and 8% sucrose concentration. They wore VR headsets throughout the study and viewed the same coffee in a virtual setting. The color of the beverage was manipulated in VR, such that participants saw either a dark brown or light brown liquid as they sipped the coffee. A full factorial design was used so that each participant tasted each sweetness x color combination, Participants reported sweetness, creaminess, and liking for each sample. Results revealed that beverage color as viewed in VR significantly influenced perceived creaminess, with the light brown coffee rated to be creamier than dark brown coffee. However, beverage color did not influence perceived sweetness or liking. The present study supports the role of VR as a means of conducting food perception studies, either to gain a better understanding of multisensory integration, or, from an industry perspective, to enable rapid product testing when it may be time-intensive or costly to produce the same range of products in the real-world. Furthermore, it opens potential future opportunities for VR to promote healthy eating behavior by manipulating the visual appearance of foods.

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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%

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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Virtual Lemonade

Cited by 34 publications

References 19 publications

Gustatory interface: the challenges of ‘how’ to stimulate the sense of taste

Gustatory interface: the challenges of ‘how’ to stimulate the sense of taste

A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

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

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