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Effects of Visual Food Texture on Taste Perception
Abstract
Food color affects taste perception. However, the possible effects of the visual texture of a foodstuff on taste and flavor, without associated changes to color, are currently unknown. We conducted a series of experiments designed to investigate how the visual texture and appearance of food influences its perceived taste and flavor by developing an Augmented Reality system. Participants observed a video of tomato ketchup as a food stimulus on a white dish placed behind a flat LC-display on which was mounted a video camera. The luminance distribution of the ketchup in the dynamic video was continuously and quantitatively modified by tracking specified colors in real-time. We changed the skewness of the luminance histogram of each frame in the video keeping the xy-chromaticity values intact. Participants watched themselves dip a spoon into the ketchup from the video feed (which could be altered), but then ate it with their eyes closed. They reported before and after tasting the ketchup on the perceived consistency (a liquid to solid continuum) the food looked and felt and how tasty it looked or felt. The experimental results suggest that visual texture, independent of color, affects the taste and flavor as well as the appearance of foods.
... The idea here was to develop an App. for mobile devices that would enhance the crunch of noisy (for example, dry) food products simply by changing the sound that people heard as they bit into a particular food (see [21,28], for the background). f Many other research groups (predominantly, it would seem, those working out of Asia) are currently developing a veritable assortment of AR and virtual reality (VR) applications that will soon enable their users to change the apparent colour, texture, and even the size of the food that they are eating ( Figure 4) [29][30][31]. While such technological innovations undoubtedly help to highlight just what is possible through the marriage of technology with food, it would not seem too unfair to suggest that many of those working in the HCI/ Ubiquitous Computing arena focus a little too much of their energy on showcasing what the technology can deliver without necessarily spending enough of their time thinking about the practicalities associated with implementing the technology, no matter whether it be in the context of the high-end restaurant or home-dining setting. ...
... Meanwhile, Noronha and colleagues [47] have developed a crowd-sourcing nutritional analysis system designed to help people change their eating habits. AR and VR developments that enable their users to change the apparent colour, texture, and even the size of the food that they are eating [30]. ...
Wie wird ein Essen zu einem unvergesslichen Erlebnis? Warum gibt es keinen blauen Wein? Weshalb schmecken Desserts von weißen Tellern süßer als von schwarzen? Charles Spence geht diesen und vielen weiteren Fragen kenntnisreich und humorvoll auf den Grund. Hierbei kann er sich auf zahlreiche Experimente stützen, mit denen er die Geschmackswahrnehmung erforschte.
Wenn wir Nahrung aufnehmen, schmecken wir nicht nur die Geschmacksrichtungen süß, bitter, sauer und salzig. Nein, wir essen mit allen unseren Sinnen: Unser kulinarisches Vergnügen entsteht im Kopf, nicht im Mund. So spielen für das Erleben eines perfekten Dinners das Gewicht des Bestecks, die Farbe und Form des Geschirrs sowie die Art der Hintergrundmusik eine entscheidende Rolle. Das vorliegende Buch weckt unser Bewusstsein dafür, wie dieses Zusammenspiel von Farben, Formen, Gerüchen und Klängen auf uns wirkt und wie stark wir durch diese Faktoren manipulierbar sind – Erkenntnisse, die sich die Lebensmittelindustrie schon lange zunutze macht.
... The recent interest in trying to understand eating experiences through the lens of psychological and sensory research is increasingly highlighting the fact that the pleasure and enjoyment of food does not depend solely on the edible elements laid out on the plate. Our food experiences are multisensory and integrated at perceptual and semantic levels [5][6][7][8][9][10]. Therefore, the atmosphere or the environment in which the food is consumed, the visual and structural arrangement of the elements on the plate, the weight of utensils that we use to eat with, the color and material of the cutlery significantly affect the diner's perception of a dish including the perceived taste and flavor of the food [5][6][7][8][9][10]. ...
... Our food experiences are multisensory and integrated at perceptual and semantic levels [5][6][7][8][9][10]. Therefore, the atmosphere or the environment in which the food is consumed, the visual and structural arrangement of the elements on the plate, the weight of utensils that we use to eat with, the color and material of the cutlery significantly affect the diner's perception of a dish including the perceived taste and flavor of the food [5][6][7][8][9][10]. ...
... The idea here was to develop an App. for mobile devices that would enhance the crunch of noisy (for example, dry) food products simply by changing the sound that people heard as they bit into a particular food (see [21,28], for the background). f Many other research groups (predominantly, it would seem, those working out of Asia) are currently developing a veritable assortment of AR and virtual reality (VR) applications that will soon enable their users to change the apparent colour, texture, and even the size of the food that they are eating ( Figure 4) [29][30][31]. While such technological innovations undoubtedly help to highlight just what is possible through the marriage of technology with food, it would not seem too unfair to suggest that many of those working in the HCI/ Ubiquitous Computing arena focus a little too much of their energy on showcasing what the technology can deliver without necessarily spending enough of their time thinking about the practicalities associated with implementing the technology, no matter whether it be in the context of the high-end restaurant or home-dining setting. ...
... Meanwhile, Noronha and colleagues [47] have developed a crowd-sourcing nutritional analysis system designed to help people change their eating habits. AR and VR developments that enable their users to change the apparent colour, texture, and even the size of the food that they are eating [30]. ...
In this, the penultimate chapter, we highlight some of the various ways in which digital technologies are increasingly going to influence, and possibly even transform, our fine dining experiences (not to mention our everyday interactions with food and drink) in the years to come. We distinguish between several uses of technology in this regard, for example: to enhance the taste/flavour of food; to provide entertainment and/or to deliver more memorable experiences around food and drink; and even to help those who want to eat more healthily. We outline the different routes by which digital technologies may arrive at the dining table (and in some cases already have). On the one hand, technology may be provided by the restaurants or bars for the benefit of their patrons; on the other, it may be brought to the table by the diners themselves (most likely via their own handheld portable electronic devices). While many of the former technological innovations will no doubt first make their appearance at the tables of cutting-edge high-end restaurants, the most successful digital interventions will most likely be appearing at the home dining table within a few years. Like it or not, digital technologies are going to constitute an increasingly common feature of the dining table of the future.
... Then, of course, there is a lot of work looking at modifying the visual appearance of food and drink (e.g., Narumi et al., 2010a,b;Nishizawa et al., 2016;Okajima and Spence, 2011 ). Once again, this kind of approach makes perfect sense in light of claims that we eat first with our eyes (see Spence et al., 2016 , for a review). ...
... Olfactory white has the potential to help research in the same manner as its auditory and visual counterparts (perhaps acting as a reset for the sensory system), and hence may make it an interesting anchor point for designers of human-computer interfaces involving olfaction. textured foods, then augmented reality with people wearing a headrest, and hyper-realistic textures appearing superimposed over food ( Okajima and Spence, 2011 ). (Note though that under such mixed/augmented solutions, there is no digital delivery of flavours, per se , rather there is a digital modification of the tasting experience.) ...
... Then, of course, there is a lot of work looking at modifying the visual appearance of food and drink (e.g., Narumi et al., 2010a,b;Nishizawa et al., 2016;Okajima and Spence, 2011 ). Once again, this kind of approach makes perfect sense in light of claims that we eat first with our eyes (see Spence et al., 2016 , for a review). ...
... Olfactory white has the potential to help research in the same manner as its auditory and visual counterparts (perhaps acting as a reset for the sensory system), and hence may make it an interesting anchor point for designers of human-computer interfaces involving olfaction. textured foods, then augmented reality with people wearing a headrest, and hyper-realistic textures appearing superimposed over food ( Okajima and Spence, 2011 ). (Note though that under such mixed/augmented solutions, there is no digital delivery of flavours, per se , rather there is a digital modification of the tasting experience.) ...
Many people are understandably excited by the suggestion that the chemical senses can be digitized; be it to deliver ambient fragrances (e.g., in virtual reality or health-related applications), or else to transmit flavour experiences via the internet. However, to date, progress in this area has been surprisingly slow. Furthermore, the majority of the attempts at successful commercialization have failed, often in the face of consumer ambivalence over the perceived benefits/utility. In this review, with the focus squarely on the domain of Human-Computer Interaction (HCI), we summarize the state-of-the-art in the area. We highlight the key possibilities and pitfalls as far as stimulating the so-called ‘lower’ senses of taste, smell, and the trigeminal system are concerned. Ultimately, we suggest that mixed reality solutions are currently the most plausible as far as delivering (or rather modulating) flavour experiences digitally is concerned. The key problems with digital fragrance delivery are related to attention and attribution. People often fail to detect fragrances when they are concentrating on something else; And even when they detect that their chemical senses have been stimulated, there is always a danger that they attribute their experience (e.g., pleasure) to one of the other senses – this is what we call ‘the fundamental attribution error’. We conclude with an outlook on digitizing the chemical senses and summarize a set of open-ended questions that the HCI community has to address in future explorations of smell and taste as interaction modalities.
... It has been widely shown that visual difference in food affects perceived taste, and not only the appearance of a food ingredient or the food itself but also the environment is another determinant of perceived taste and experience for consumers (Hoegg & Alba, 2007;Okajima & Spence, 2011). Taste perception can also be increased by changing the lighting conditions of the environment where the food is eaten. ...
... It is noteworthy that the development of products with regional foods is challenging, as the flavors of these foods are not common in widely consumed products [44,45]. In the context of the bars developed, the descriptor "Intense coconut flavor" was the most present, being a direct consequence of the incorporation of licuri nuts, which have a flavor similar to traditional coconut [16]. ...
Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.
... Şefler, duyu bilimciler ve yemek fotoğrafçıları tadın görünmesi, duyulan sesi, gıdanın tekstürü tüketicinin çoklu duyusal deneyim yaşaması için gastrofizik uygulamalarından yararlanmaktadır. Yemek deneyimlerinin duyusal olması ve duyusal bütünlüğü sağlayan birden fazla öge olması yemekten algılanan tat ve aromada önemli ölçüde etkilidir (Michel et al., 2015;Okajima and Spence, 2011). ...
... Şefler, duyu bilimciler ve yemek fotoğrafçıları tadın görünmesi, duyulan sesi, gıdanın tekstürü tüketicinin çoklu duyusal deneyim yaşaması için gastrofizik uygulamalarından yararlanmaktadır. Yemek deneyimlerinin duyusal olması ve duyusal bütünlüğü sağlayan birden fazla öge olması yemekten algılanan tat ve aromada önemli ölçüde etkilidir (Michel et al., 2015;Okajima and Spence, 2011). ...
Konaklama ve yiyecek içecek işletmeleriyle ilgili akademik
kaynakların sınırlı olması, endişe verici bir durumdur ve bu alandaki
araştırmaların artırılması gerektiği düşünülmektedir. Bu sebeple, mevcut
çalışmaların durumunu hem kapsamlı hem de derinlemesine inceleyerek,
gelecekteki araştırmaları geliştirmek için eldeki bulguların bir araya
getirilmesi önem taşımaktadır. Ayrıca, konaklama ve yiyecek içecek
sektöründe tabak atığıyla ilgili akademik ilginin oldukça kısıtlı olduğu
gözlemlenmektedir. Bu bağlamda, tabak atığı konusundaki araştırma
boşluklarını doldurmak amacıyla alanyazının incelenmesi
gerekmektedir. Bu bölümün hedefi, konaklama ve yiyecek içecek
sektöründe tabak atığının miktarı, ölçüm yöntemleri, önemli etki
noktaları, demografik faktörlerle ilişkisi, tabak atığının nedenleri ve
azaltma stratejileri gibi konuları kapsayan akademik kaynakları
özetlemek ve incelemektir.
... Huang et al., 2021). For example, a few years ago, Okajima and his colleagues developed an AR "food changer" system that was capable of both identifying and modifying the visual appearance properties of food by means of a sophisticated computer vision algorithm, using either a projector (Nishizawa et al., 2016) or else a head-mounted display (HMD; Okajima and Spence, 2011;Ueda and Okajima, 2019;Ueda et al., 2020; see also Spence et al., 2016). That is, vision science techniques can now be used to segment visual scenes automatically, thus allowing for the food to be tracked directly. ...
... Suzuki et ál., 2014), formas (Liang et ál., 2016), música (Wang et ál., 2015), color (CLYDESDALE. et ál., 1992;Spence et ál., 2015) y texturas visuales (Okajima y Spence, 2011). De forma que existe suficiente evidencia para enfatizar la importancia del ambiente en la percepción del sabor y en la experiencia de tomar una BA, por ende, la importancia de incluir el ambiente en el estudio del consumo de BA. ...
... Suzuki et ál., 2014), formas (Liang et ál., 2016), música (Wang et ál., 2015), color (CLYDESDALE. et ál., 1992;Spence et ál., 2015) y texturas visuales (Okajima y Spence, 2011). De forma que existe suficiente evidencia para enfatizar la importancia del ambiente en la percepción del sabor y en la experiencia de tomar una BA, por ende, la importancia de incluir el ambiente en el estudio del consumo de BA. ...
El consumo excesivo de bebidas azucaras (BA) constituye un problema de salud pública que aumenta el riesgo de padecer enfermedades crónicas no trasmisibles. Varios estudios demuestran la importancia del contexto situacional en el consumo de BA, pues influye en la decisión de consumo y en la experiencia subjetiva derivada de ésta. A su vez, sabemos que los estilos de vida y el tipo de alimentos que consumimos deja su marca en el cerebro y en la forma en que éste funciona. Existe un consenso general en la necesidad de abordar las problemáticas de salud pública desde varias trincheras, de forma que se puedan ofrecer alternativas efectivas que abonen tanto a la prevención como al tratamiento de los problemas derivados, en este caso, del consumo de BA. El objetivo de este ensayo es discutir el uso conjunto de realidad virtual, como herramienta para generar ambientes específicos y controlados, y el registro de la actividad eléctrica cerebral, como herramienta para obtener información sobre el funcionamiento cerebral, en el estudio del consumo de BA, exponiendo para ello hallazgos relevantes en ambos campos y enfatizando los puntos fuertes de cada técnica que son compatibles entre sí.
... El cerebro evolucionó con ciertas claves en su desarrollo, para el sustento y supervivencia de los individuos, pero también de la especie; y en este escenario es donde se desarrolló su potencial creativo e inventivo, a través de la necesidad y su relación con el alimento y ultimadamente la cocina, prestando un superávit nutricional que redundó en mayor desarrollo neuronal (Wrangham, 2009). Pero esto no es todo, el aspecto visual jugó un gran papel en nuestra interacción con los alimentos, al igual que con otros animales; el color y la forma tiene mensajes ocultos sobre si algo es bueno o no para comer (Okajima & Spence, 2011), la textura y los colores juegan roles fundamentales y dan guías de la condición de frescura de un alimento, y su potencial seguridad para comer. ...
Esta investigación se concentra en el análisis de la plaza de mercado como espacio público primordial dentro del panorama cultural gastronómico de la ciudad de Bogotá desde el cual se construye identidad en medio de las dinámicas comerciales cotidianas, de tal manera que su eje problematizador gira en torno a la siguiente pregunta de investigación ¿Por qué la gráfica popular se convierte en elemento comunicante del paisaje cultural gastronómico en las plazas de mercado de Bogotá desde la perspectiva del patrimonio cultural e identidad nacional? Metodológicamente, se trata de un estudio de carácter cualitativo y se desarrolla bajo la perspectiva estratégica del interaccionismo simbólico. Su corpus se divide en documental y natural, en tal sentido, el corpus documental articula en su revisión trabajos investigativos y normativos realizados por el Instituto para la Economía Social – IPES y Alcaldía Mayor de Bogotá, además de las publicaciones institucionales que se dan en el marco de las redes sociales (Facebook e Instagram) y página web del IPES y plazas de mercado distritales. De otro lado, el corpus natural, está compuesto por (17) comerciantes de las plazas objeto de estudio. Las técnicas propuestas para la recolección de datos fueron: análisis de contenido, observación directa y entrevista. Entre las categorías de análisis del proyecto se encuentran: el Food Design y las artes culinarias como objeto epistemológico; la comunicación como objeto de estudio gastronómico; los lenguajes gráficos en los mercados públicos; y la innovación dirigida por el diseño. Cabe señalar que, este proyecto configura su nivel de impacto a corto, mediano y largo plazo en tres líneas fundamentales: social, cultural y tecnológica a partir del establecimiento de premisas fundamentales como: salvaguarda de patrimonios culturales, apropiación y reivindicación cultural; y estructuración y sistematización del lenguaje gráfico popular de las plazas de mercado.
... Another study determined that altering the color of food and drink changes people's expectations and their taste and flavor perceptions, and changing the background color can significantly influence taste/flavor expectations/perceptions [3]. Okajima et al. investigated how the visual texture and appearance of food influences its perceived taste and flavor by developing an augmented reality system [4,5]. Sakurai et al. suggested that the size around the food, especially the size of the visual dish, changes the perception of satiety [6]. ...
People pay attention to the appearance of a dish; hence, considering the component of dishes and discussing the relationship between the feelings inspired by dishes and their images are interesting research topics. We exposed 50 participants to pictures of 66 types of hamburgers from three hamburger chains and conducted a sensory evaluation. Analysis based on the decision tree was applied to the sensory evaluation results, and we validated the characteristics of hamburgers. In summary, the participants tend to feel that the deliciousness and gorgeousness of hamburgers are primarily defined by whether the color of the hamburger is different from green and red. Sliced vegetables appear to have a larger volume; thus, the presence of sliced onion, lettuce, and cabbage may make them appear healthier. Further, we verified the adequacy of the decision tree. The decision tree represents (at most) only 50% of the explanatory power. However, the decision tree will be a sufficient structure if more sufficient explanatory variables are prepared.
... Condiments such as ketchup and salad dressing are popular products in the global market. Okajima and Spence (2011) modified the visual appearance of ketchup through augmented reality technology, and significant changes in taste were found. More recently, Ueda et al. (2020) studied the effect of standard deviation (SD) of luminance distribution on tomato ketchup visual perception, flavor expectations, and taste experience therein. ...
Introduction
The effect of seven virtual environments (visual and auditory) on the rating of sensory attributes of identical samples of ketchup and salad dressing was assessed.
Methods
Fifty-one participants were recruited and immersed in virtual scenes evoking heat, cold, height and fear, high speed and fear, sadness, pleasure, and relaxation. The participants tasted samples of both products while being subjected to virtual stimuli. Each panelist tested the seven environments, and control tests were carried out without the VR headset. Panelists rated eight descriptive attributes based on their perception, and results were analyzed by principal component analysis to obtain a general overview of the rated attributes, and by generalized procrustes to explain possible correlations between virtual environments and attribute ratings.
Results
Heat evoking scene caused increased intensity of hotness and moisture, and decreased bitterness; cold evoking scene increased sweetness perception. Virtual environments increased sweetness, moisture, and bitterness perception in men when compared to women.
Conclusions
Virtual reality contexts influenced the taste and texture perception of ketchup and salad dressing; moreover, the effect of these stimuli was different in men and women.
Implications
Besides applications in condiments, the obtained results can shed light on the influence of virtual stimuli on food product sensory perception in general, since virtual environments for sensory tests are gaining great interest for researchers and the food industry.
... Research in psychology and sensory science have identified many cues that can change a user's perception of food. For instance, increasing the chroma of a cake increases its perceived sweetness [18,27], white wine that is colored red causes an illusion of red wine, and when regular tuna is overlaid with white stripes it is perceived as the more satisfying fatty tuna [30]. Besides color and texture changes, perceptual illusions can also be caused by the shape of the food [6], its arrangement on the plates [46], the shape of bowls and glasses [32], and the environment lighting (e.g., candles can increase the duration of a meal and consequently the food intake [22]). ...
2020 ACM. Personalization of eating such that everyone consumes only what they need allows improving our management of food waste. In this paper, we explore the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.
... Visual texture (i.e., surface) could also provide the healthiness perception of biscuits [2]. It was found that "visual texture, independent of color, affects the taste and avor as well as the appearance of foods" [3]. Furthermore, texture perception could also affect the aroma and taste perception [4]. ...
Texture is one of the sensory attributes that consumers use to evaluate food acceptability and purchasing decision. It is a very complex attribute where different senses (e.g., vision, hearing, and touch) are used simultaneously to assess different textural properties, such as hardness, cohesiveness, adhesiveness, gumminess, and springiness. These and others are evaluated using different sensory methods including the descriptive method. However, the subjective sensory measurements have limitations. Instrumental Texture Analysis Profile (TPA) is a very important breakthrough in the field of sensory analysis. It is now widely used by the food industry and scientific community. TPA is an objective method, and the parameters defined by this method can be correlated with the sensory textural attributes. Therefore, this method could be fast and needs easy sample preparation and could be used in quality control in the processing line. This chapter addresses the theoretical development of the TPA and its applications in different food products.
... From the results of this research, panellists generally liked the texture of sago noodles, both the original (control) sago noodles and fortified sago noodles. Together with colour, texture and material consistency can affect the perceived taste of a material [6]. ...
... Research in psychology and sensory science have identified many cues that can change a user's perception of food. For instance, increasing the chroma of a cake increases its perceived sweetness [18,27], white wine that is colored red causes an illusion of red wine, and when regular tuna is overlaid with white stripes it is perceived as the more satisfying fatty tuna [30]. Besides color and texture changes, perceptual illusions can also be caused by the shape of the food [6], its arrangement on the plates [46], the shape of bowls and glasses [32], and the environment lighting (e.g., candles can increase the duration of a meal and consequently the food intake [22]). ...
Personalization of eating such that everyone consumes only what they need allows improving our management of food waste. In this paper, we explore the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.
... For example, a pink strawberry mousse was rated 15% sweeter when placed on a white plate than when placed on a black plate [29]. Moreover, visual texture also plays a role in taste perception [31], and surface texture has long been shown to influence taste and hedonic evaluation [32][33][34][35]. Biscuits have been rated sweeter when served on a smooth and shiny plate than when served on a rough and grainy plate [33]. ...
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.
... Combined with an olfactory display, they successfully transformed the plain cookies into cookies with different perceived flavors such as chocolate. By projection-based texture modulation, Okajima and co-workers successfully changed the perceived tastes of castella cake, potato chips, and tomato ketchup, and turned salmon sushi into tuna sushi [25,26]. ...
... Combined with an olfactory display, they successfully transformed the plain cookies into cookies with different perceived flavors such as chocolate. By projection-based texture modulation, Okajima and co-workers successfully changed the perceived tastes of castella cake, potato chips, and tomato ketchup, and turned salmon sushi into tuna sushi [25,26]. ...
We have been studying augmented reality (AR)-based gustatory manipulation interfaces and previously proposed a gustatory manipulation interface using generative adversarial network (GAN)-based real time image-to-image translation.
Unlike three-dimensional (3D) food model-based systems that only change the color or texture pattern of a particular type of food in an inflexible manner, our GAN-based system changes the appearance of food into multiple types of food in real time flexibly, dynamically, and interactively.
In the present paper, we first describe in detail a user study on a vision-induced gustatory manipulation system using a 3D food model and report its successful experimental results. We then summarize identified problems of the 3D model-based system and describe implementation details of the GAN-based system. We finally report in detail the main user study in which we investigated the impact of the GAN-based system on gustatory sensations and food recognition when somen noodles were turned into ramen noodles or fried noodles, and steamed rice into curry and rice or fried rice.
The experimental results revealed that our system successfully manipulates gustatory sensations to some extent and that the effectiveness seems to depend on the original and target types of food as well as the experience of each individual with the food.
... Combined with an olfactory display, they successfully transformed the plain cookies into cookies with different perceived flavors such as chocolate. By projection-based texture modulation, Okajima and co-workers successfully changed the perceived tastes of castella cake, potato chips, and tomato ketchup, and turned salmon sushi into tuna sushi [25,26]. ...
We propose a novel gustatory manipulation interface which uti- lizes the cross-modal effect of vision on taste elicited with aug- mented reality (AR)-based real-time food appearance modulation using a generative adversarial network (GAN). Unlike existing sys- tems which only change color or texture pattern of a particular type of food in an inflexible manner, our system changes the appearance of food into multiple types of food in real-time flexibly, dynami- cally and interactively in accordance with the deformation of the food that the user is actually eating by using GAN-based image-to- image translation. The experimental results reveal that our system successfully manipulates gustatory sensations to some extent and that the effectiveness depends on the original and target types of food as well as each user’s food experience.
... However, most of the research on visual appearance has been focused on hue (e.g., red, green, yellow), with a much smaller literature addressing questions related to the saturation/ intensity of color (see Spence et al., 2010, for a review). The turbidity, opacity, sheen, and other visual appearance properties of food and drink have received surprisingly little research interest to date and so will not be discussed further here (see Barnett, Juravle, & Spence, 2017;Murakoshi, Masuda, Utsumi, Tsubota, & Wada, 2013;Okajima & Spence, 2011, for a few exceptions). Changing the hue of a drink has been shown to influence thresholds for the basic tastes when presented in solution (Maga, 1974), taste and flavor intensity ratings (e.g., Calvo, Salvador, & Fiszman, 2001;Chan & Kane-Martinelli, 1997;Clydesdale, 1993;Johnson & Clydesdale, 1982), and even flavor identification responses (e.g., DuBose, Cardello, & Maller, 1980;Stillman, 1993;Zampini et al., 2007Zampini et al., , 2008. ...
Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any relationship, a large body of empirical evidence published over the last 80 years or so clearly demonstrates that the hue and saturation, or intensity, of color in food and/or drink often influences multisensory flavor perception. Interestingly, the majority of this research has focused on vision’s influence on the tasting experience rather than looking for any effects in the opposite direction. Recently, however, a separate body of research linking color and taste has emerged from the burgeoning literature on the crossmodal correspondences. Such correspondences, or associations, between attributes or dimensions of experience, are thought to be robustly bidirectional. When talking about the relationship between color and taste/flavor, some commentators would appear to assume that these two distinct literatures describe the same underlying empirical phenomenon. That said, a couple of important differences (in terms of the bidirectionality of the effects and their relative vs. absolute nature) are highlighted, meaning that the findings from one domain may not necessarily always be transferable to the other, as is often seemingly assumed.
... Many devices employ cross-sensory referencing, which is especially important in the electrical stimulation of taste because it generates vague, sour, or metallic sensations in users (Ranasinghe et al. 2013;Nakamura and Miyashita 2012;Lawless et al. 2005). Research on digital taste strongly intersects with that on cross-sensory referencing in vision and smell, and on the role of sound in the flavor of food (Spence and Piqueras-Fiszman 2016;Okajima and Spence 2011;Bruijnes, Huisman, and Heylen 2016). Nakamura and Miyashita (2012) investigated devices that synchronize visual and electric taste stimuli. ...
The development of digital taste and smell underscores the importance of cultural dimensions of bodily perception in augmented reality (AR) and virtual reality (VR) devices. This can be seen in Vocktail and Season Traveller, two digital devices incorporating taste and smell. Vocktail is an AR technology that augments the experience of drinking water, or even air, through the electrical stimulation of tastebuds and the manipulation of color and smell. Season Traveller is a VR game in which the user moves through four seasonal landscapes. It uses wind, odor, and temperature in addition to the more standard audio-visual displays. The cultural dimensions of these devices can be examined using phenomenological terms. They instigate perceptual circuits, and call on and create sedimented habits. Although VR and AR are often thought of in terms of their similitude to reality, understanding Vocktail and Season Traveller this way illustrates the world-creating dimension of multisensory devices. These technologies structure and shift thresholds of taste and smell, reworking past perceptual styles and habits to develop new perceptual experiences. In so doing, Season Traveller and Vocktail throw to the fore questions about the conditions according to which people exercise their senses in digitally dominated environments.
... 748 several senses at once, which should further facilitate sensory 749 integration (Spence 2011;Stein & Stanford 2008). Some of 750 these technologies are presented in the following section. ...
People are increasingly purchasing (e.g., food, clothes) and consuming (e.g., movies, courses) online where, traditionally, the sensory interaction has mostly been limited to visual, and to a lesser extent auditory, inputs. However, other sensory interfaces (e.g., including touch screens, together with a range of virtual, and augmented solutions) are increasingly being made available to people to interact online. Moreover, recent progress in the field of human-computer interaction means that online environments will likely engage more of the senses and become more connected with offline environments in the coming years. This expansion will likely coincide with an increasing engagement with the consumer's more emotional senses, namely touch/haptics, and possibly even olfaction. Forward-thinking marketers and researchers will therefore need to appropriate the latest tools/technologies in order to deliver richer online experiences for tomorrow's consumers. This review is designed to help the interested reader better understand what sensory marketing in a digital context can offer, thus hopefully opening the way for further research and development in the area.
... The brand developed packaging that was similar to those of chips to suggest that their baby carrots are likely to lead to similar levels of pleasure, and saw their sales increase (www.youtube.com/watch?v=sDewR2jM138). With AR, it would be possible, for example, to give the appearance of French fries to carrots, and thus potentially enhance the consumer experience (Narumi et al., 2011;Okajima & Spence, 2011). ...
The recent development of various sensory-enabling technologies (SETs) has attracted the interest of those marketers wishing to enhance the online and in-store multisensory experiences that they offer to customers. Such technologies have also proven relevant to the delivery of more engaging multisensory human-food interactions. However, to date, little work has been conducted on their potential role in the interaction between consumers and product packaging, a key element of branding. In this chapter, we present an overview of how the latest SETs can be (and in some cases already are being) incorporated into the packaging of various different products in order to deliver novel multisensory product experiences. We predict that these technologies will increasingly come to enhance the scope of packaging as a marketing communication tool. They might, for instance, be used to project people into consumption experiences, promote brand engagement, as well as improve product evaluation, by means of, say, augmented reality applications. Such technologies will become an increasingly important element in the consumer experience. They may even be able to enhance the perceived sensory properties of products, help in personalization, and/or help regulating our eating behaviour.
... Texture perception is even modified through modality-specific parameters such as chewing sounds (Koizumi, Tanaka, Uema, & Inami, 2011), pitch (Zampini & Spence, 2004), frequency (Zampini & Spence, 2005), and surface texture (i.e. augmented reality, (Okajima & Spence, 2011)) and recreated through pressures, vibrations, and sounds (e.g. drinking through a straw (Hashimoto et al., 2005),) [for a review on other multisensory augmentations, see (Velasco, Obrist, Petit, & Spence, 2018)]. ...
While it is widely accepted that texture is a multimodal in nature, little research has been published regarding how we use senses other than touch to assess texture. In beverages, humans use texture (i.e. viscosity) information to estimate calories and expected satiety. This study was designed to compare and contrast the sensitivity of humans to changes in viscosity and their ability to estimate satiety through different sensory modalities. Milk samples of varying viscosities were constructed, and 49 participants were asked to perform a series of 2-alternative forced choice tests and identify which sample was thicker. Sensitivity to viscosity changes across different sensory modalities was determined by having each participant consume the samples, listen to the samples pouring, and observe clear vials of the samples. Using vision, participants were notably less sensitive to changes in viscosity when compared to hearing or oral tactile sensations. Interestingly, oral tactile sensations and hearing were almost identical in their viscosity difference thresholds (0.346 cP and 0.360 cP, respectively). Similar patterns were observed when the participants were asked to estimate how full they expected to be after consuming beverage stimuli varying in viscosity. Expected caloric values and satiation were found to change with thickness level when participants were assessing the stimuli through the auditory or tactile modalities. However, these measures of expected caloric value and satiation did not change as a function of viscosity for visual assessment, suggesting the assessment of caloric density and satiation are linked to specific sensory modalities’ ability to detect viscosity. This study highlights the relative importance of vision, auditory, and touch to forming our sensory judgements regarding viscosity and subsequent satiety estimations.
... It is also worth noting that food can provide a certain degree of textural complexity and visual arrangement cues (e.g., artistic plating), which might influence participants' perception and expectation of the food (Michel, Velasco, Gatti, & Spence, 2014;Michel, Woods, FIGURE 8 An illustration of the distinctive dark blue packaging of the Barilla pasta brand which helps to bring out the color of the pasta Neuhäeuser, Landgraf, Okajima & Spence, 2011;Zellner, Lankford, Ambrose, & Locher, 2010;Zellner et al., 2011). The results of the present study suggest that the type of food might also moderate the influence of plate color and size on people's expectations. ...
Two experiments were designed to investigate the effect of plate color and plate size on taste expectations, subjective ratings of, and willingness‐to‐pay for, Asian noodles and Italian pastas. Chinese participants viewed photographs of these foods served on plates of different colors and sizes, rated their liking, familiarity, taste expectations for the foods, and indicated how much they would be willing to pay for them. The foods were presented against the backdrop of store‐bought or computer‐edited colored plates. Presenting the food on white plates resulted in the highest familiarity scores. Interestingly, the participants were willing to pay approximately 16% more for the same quantity of Asian noodles when served on smaller (rather than larger) plates. Different patterns of results were observed with two types of Italian pasta that the Chinese participants were less familiar with, suggesting a moderating role of the familiarity people have with the foods.
Practical applications
The present study provides novel findings concerning the influence of plateware on Asian noodles, a commonly eaten food in many Asian countries. The findings suggest a fundamental difference between the role of plateware in the subjective ratings of, and taste expectations concerning, regularly consumed familiar and unfamiliar foods as in the present study and the snack food in previous studies. These findings are therefore relevant to those researchers and practitioners interested in how the receptacle, as an important contextual factor, influences consumers' perception and consumption of foods. These findings also have direct implications for those serving food in restaurants.
... For instance, Nishizawa et al. (2016) developed an augmented reality (AR) system using a projector and a camera in order to transform the visual characteristics (e.g., texture, color) of foods or plates digitally, in real-time, based on the evidence showing that these factors influence people's perception of what they eat (e.g., Okajima et al., 2013). In a similar vein, and as a more specific example, Okajima and Spence (2011) modified the texture of tomato ketchup by changing the skewness of the luminance histogram whilst not changing the chromaticity of the video feed. Modifying such visual features, among others, was found to influence sensory attributes such as the ketchup's perceived consistency and taste such that different skewness led participants think they were tasting different ketchups (see also Narumi et al., 2011;Huisman et al., 2016). ...
... Texture perception is even modified through modality-specific parameters such as chewing sounds (Koizumi, Tanaka, Uema, & Inami, 2011), pitch (Zampini & Spence, 2004), frequency (Zampini & Spence, 2005), and surface texture (i.e. augmented reality, (Okajima & Spence, 2011)) and recreated through pressures, vibrations, and sounds (e.g. drinking through a straw (Hashimoto et al., 2005),) [for a review on other multisensory augmentations, see (Velasco, Obrist, Petit, & Spence, 2018)]. ...
While it is widely accepted that texture is a multisensory property, little research has been published regarding how we use senses other than touch to assess texture. In beverages, humans use texture (i.e. viscosity) information to estimate calories and expected satiety. This study was designed to compare and contrast the sensitivity of humans to changes in viscosity and estimated satiety through different sensory modalities. Milk samples of varying viscosities were constructed, and 49 participants were asked to perform a series of 2-alternative forced choice tests and identify which sample was thicker. Sensitivity to viscosity changes across different sensory modalities was determined by having each participant consume the samples, listen to the sample pouring, and observe clear vials of the samples. Using vision, participants were notably less sensitive to changes in viscosity when compared to hearing or oral tactile sensations. Interestingly, oral tactile sensations and hearing were almost identical in their viscosity difference threshold (0.346 cP and 0.361 cP, respectively). Similar patterns were observed when the participants were asked to estimate how full they would be after consuming beverage stimuli varying in viscosity. Expected caloric values and satiation were found to change with thickness level when participants were assessing the stimuli through the auditory or tactile modalities. However, these measures of expected caloric value and satiation did not change as a function of viscosity for visual assessment, suggesting the assessment of caloric density and satiation are linked to specific sensory modalities’ ability to detect viscosity. This study highlights the relative importance of vision, audition, and touch to forming our sensory judgments regarding viscosity and subsequent satiety estimations.
... For instance, Nishizawa et al. (2016) developed an augmented reality (AR) system using a projector and a camera in order to transform the visual characteristics (e.g., texture, color) of foods or plates digitally, in real-time, based on the evidence showing that these factors influence people's perception of what they eat (e.g., Okajima et al., 2013). In a similar vein, and as a more specific example, Okajima and Spence (2011) modified the texture of tomato ketchup by changing the skewness of the luminance histogram whilst not changing the chromaticity of the video feed. Modifying such visual features, among others, was found to influence sensory attributes such as the ketchup's perceived consistency and taste such that different skewness led participants think they were tasting different ketchups (see also Narumi et al., 2011;Huisman et al., 2016). ...
There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human–food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.
... So, for example, vision scientists over in Japan have shown how the visual appearance properties of tomato ketchup can be modified using AR. 60 It is now possible to change the visual appearance of a condiment (such as a ketchup) in real-time and without the need for any external markers (like meta-cookies) on the food itself. The AR solution allows one to see the product being squeezed onto a plate, say, and then to taste the product (see Fig. 2). ...
Condiments and sauces constitute a ubiquitous presence on dinner tables the world over. Yet, that said, they have received surprisingly little serious scientific attention from researchers interested in gastronomy and food science. Here, I take a closer look at the psychology behind our choice of condiments, both when selecting what to purchase on the supermarket shelf, and when deciding which condiment(s) will best compliment a particular dish. Not only do condiments enhance the taste/flavour of a dish (e.g., they often contain flavour-enhancing elements such as salt and umami), but they may also be used to add some colour/textural interest to whatever is being consumed. And, as argued in this review, the actual taste experience (of the condiment/sauce) is often determined as much by the packaging/branding as by the product itself. Indeed, condiments are amongst the strongest and best-loved brands in the marketplace. Hence studying what has allowed them to be so successful for so long likely holds some important lessons for the design of many other food and beverage categories as well. This review of the literature is targeted at those working in the manufacturing/marketing of condiments.
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
It has become increasingly challenging for food and beverage industries to manufacture products that meet consumers' demands and preferences. Safety, quality, and convenience are among the top priorities for today's smart consumers. On one hand, food manufacturers need to understand how their products are perceived by consumers at first glance in order to succeed in the market. For instance, an unusual appearance or a bizarre smell of a food product can ultimately lead to a total rejection by customers. On the other hand, uncovering the fundamental concepts of sensory science will advance food processing by targeting specific needs and expectations. This chapter reviews the primary attributes of sensory evaluation, the human senses and their role in sensory science, and applications of sensory technology in product development.
We perceive color everywhere and on everything that we encounter in daily life. Color science has progressed to the point where a great deal is known about the mechanics, evolution, and development of color vision, but less is known about the relation between color vision and psychology. However, color psychology is now a burgeoning, exciting area and this Handbook provides comprehensive coverage of emerging theory and research. Top scholars in the field provide rigorous overviews of work on color categorization, color symbolism and association, color preference, reciprocal relations between color perception and psychological functioning, and variations and deficiencies in color perception. The Handbook of Color Psychology seeks to facilitate cross-fertilization among researchers, both within and across disciplines and areas of research, and is an essential resource for anyone interested in color psychology in both theoretical and applied areas of study.
Honey is one of the important elements of the human diet. Chestnut honey has a special place among other honeys due to its health benefits and is considered a functional food. In this study, the use and importance of chestnut honey, which is a valuable product, in terms of gastronomic aspects in Türkiye and in the world, has been researched by scanning social media and internet resources and critical points that should be considered from the right raw material supply to the product design and presentation with a holistic approach in order to increase the usage areas are mentioned. For this purpose, total antioxidant (TAS), total oxidant (TOS) and oxidative stress indices (OSI) were evaluated in chestnut honey samples obtained from different regions of our country. In the analysis, it was determined that the highest antioxidant potential was found in Bursa-Kurşunlu province, and the lowest antioxidant potential was found in the samples obtained from Kastamonu-Fakaz province. According to the results obtained, it has been observed that the antioxidant effective compounds in honey vary according to geographical regions and the antioxidant potential of chestnut honey is high in general. In addition, it has been determined that the gastronomic use of chestnut honey is limited compared to abroad. It is thought that factors such as product shape, consistency, plate color, presentation style that may affect the sense of taste can be utilized in product design.
Control of food gloss and color through coating with sauces that include hydrocolloids as stabilizers can be easily achieved using the suitable hydrocolloid(s) in combination with other food ingredients. This chapter demonstrates the use of hydrocolloids in the preparation of glossy products with three examples. In the first glossy preparation, pullulan was used. Pullulan is a non‐ionic exopolysaccharide obtained from the fermentation medium of the fungus‐like yeast Aureobasidium pullulans . Pullulan was included in the teriyaki fish recipe not only to improve the appearance of the grilled food, but also to serve as an adhesive for the sauce to the fish. The teriyaki sauce contains pullulan, white sugar, mirin and sake. The chapter then includes a list of ingredients and preparation methodology for a neutral mirror glaze (nappage neutre). The involved hydrocolloid is pectin, which can be found in virtually all fruit.
The present study investigates the role of virtual contextual information, including also affective information, in gustatory perception of crisps (fried potato chips). In a first preliminary experiment we evaluated the association among three Augmented Reality animations (a pear-like character jumping a rope, a black-and-white cartoon character, a Venus flytrap carnivorous plant) and a different series of feelings and emotional states (i.e., cheerfulness, sadness, anger, aggressiveness, fear, anxiety, disgust, surprise, shame, tiredness, boredom). In a second experiment the participants evaluated the gustatory perception of three different kinds of chips on several dimensions (e.g., pleasantness, crispiness, healthiness, purchase intention) by using visual analogue scales. The chips were presented within an Augmented Reality environment where the animations evaluated in Experiment 1 were placed close to the serving plate. The results of our study demonstrated that the chips tasted with the pear-like character animation (categorized as cheerful in Experiment 1) were judged as healthier than those tasted with black-and-white (i.e., sad) and Venus flytrap character animations, (i.e., aggressive). Moreover, people's purchase intentions were higher with the pear-like character animation, as compared to the black-and-white character animation. These results showed that the context created by AR can affect participants ‘food perception across several dimensions.
Dans un contexte anxiogène lié aux diverses et successives crises alimentaires, les consommateurs sont devenus plus soucieux de leur santé, se préoccupant de plus en plus de ce qu'ils mangent et de ce qu'ils boivent se traduisant par une demande croissante de vouloir voir le produit avant de prendre leur décision d’achat. Ce travail doctoral examine l’impact de la transparence de l’emballage et de la texture d’un produit alimentaire sur l’évaluation d’un produit. Un plan expérimental a été retenu, avec 3 conditions de transparence (opaque, semi-transparent, transparent) et deux conditions de texture visuelle du produit (rugueux vs. lisse). L’influence du degré de transparence de l’emballage et de la texture d’un produit est étudiée au moyen de trois études par une approche aux méthodes variées, à savoir 3 types de produits différents (compote de pomme, confiture de fraise et cookie au chocolat), la manipulation de la transparence de manière graduelle et l’utilisation de différents types de matériaux (emballage en verre, emballage en plastique). Les résultats de cette recherche prêchent en faveur de l’utilisation des emballages transparents et montrent que plus l’emballage est transparent, plus le produit est perçu sain, de qualité et de confiance, ce qui apporte des réponses aux managers et aux politiques publiques qui souhaitent positionner leurs nouveaux produits alimentaires selon l’axe « santé » mais aussi restaurer ou encore améliorer cette relation de confiance avec les consommateurs.
Indian cuisine has a history that is 5000-year old that encompasses different cultures that are interconnected in a way that leads to cuisine diversity. Indian delicacies are acknowledged all over the world for their taste, different flavors and diversity. The roots of Indian cuisine are deeply imbedded into Indian history because over a passage of time, each region has developed a unique set of dishes using a wide range of spices, unique ingredients combined with unique cooking styles. The motive of this study is to explore whether foreign tourist who visit India really believe that Indian cuisine is attractive or not. The results of the study revealed that there was a significant positive increase in the perceptions of foreign tourist after trying Indian cuisine. Variables that had positive higher perceptions were rich taste and flavor of food items, positive food experience, value for money, variety in menu, visual attractiveness, sufficient portion sizes, use of fresh ingredients and moderate price of food items. The statistical analysis inferred that the foreign tourists do consider Indian cuisine as tourist attraction.
Consumers’ demand toward the consumption of various foods is growing rapidly, and sensory or organoleptic properties in this regard play a significant role to maintain the quality standards apart from nutritional, physicochemical, and microbiological properties. Evaluation of sensory properties, e.g., appearance, color, mouthfeel, taste, body and texture, odor, flavor, aroma, and overall acceptability are the important determinants to assess the food quality. The sensory experiences evoked by various foods and processed food products are the key to deliver pleasure, and these are crucial to commercial success. It is very much essential to measure, understand, and optimize consumers’ sensory experiences for designing and marketing food products. The science of sensory evaluation requires a suitable understanding of different sensory methods, and their applicability to solve sensory enquiries and sensory parameters, and their efficient use in describing the quality characteristics of foods and their products. Sensory attributes of food products can be evaluated using two methods, namely, subjective or qualitative and objective or quantitative techniques. Subjective measurement of sensory attributes deals with organoleptic responses to food qualities and is conventionally measured by a hedonic rating test with the active role of trained panelists. An objective or discriminative analysis is essential for routine quality control and usually, the application of instrument or equipment is necessary for testing purposes. The most effective use of sensory evaluation is the establishment of data relationships between consumer responses, instrumental assessment, and descriptive sensory measurements. Both the subjective and the objective methods of sensory evaluation are important in the measurement of food quality attributes and their control in processing and preparation. Therefore, sensory analysis is an essential tool to judge the quality characteristics of the newly developed product and consumers' acceptability. In this chapter, an overview on the sensory attributes and their measurement methods including facilities and panels are presented.
Addressing consumer needs is key to success in new product development. Due to COVID-19, however, gathering feedback on food products has become challenging. Our preliminary research on the food industry revealed that the socially distanced lifestyle has deprived food practitioners of in-person testing platforms, inspiring our research questions. Although a myriad of virtual methods for food testing have been reported in the past two decades, the literature does not provide systematic assessment of their applicability. Therefore, in this review of 108 papers, we delineate the landscape of virtual technologies for food testing and present their practical implications. From our analysis, VR emerged as a promising tool, yet it was not being used by practitioners. Other technologies (e.g. flavor simulators) were too preliminary to be adopted in industry. Furthermore, the types of technologies were fragmented, leaving much room for cross-tech integration. Future research goals to address the gaps are discussed.
The aims of this reaserch are to determine the right combination of glucose syrup and gelatin, to analyze the physical and chemical components and to evaluate the preference level of the panelists in kuini mango jelly candy. This research has used factorials RAL method with 2 factors, which A factor is glucose syrup concentration and B factor is gelatin concentration. The result of the research found that A3B3 samples that contain 50% of glucose syrup and 25% of gelatin were the most preferred sample by panelist. In conclusion, mostly panelists prefer the sweetest and the hardest sample. Keywords: kuini mango, glucose syrup, gelatine, jelly candy
What we taste is affected by what we see, and that includes the colour, opacity, and shape of the food we consume. We report two experiments designed to investigate how the standard deviation (SD) of the luminance distribution of food images influences the perceived visual texture and the taste/flavour experience by using the latest Augmented Reality (AR) technology. We developed a novel AR system capable of modifying the luminance distribution of foods in real-time using dynamic image processing for simulating actual eating situations. Importantly, this form of dynamic image manipulation does not change the colour on the food (which has been studied extensively previously). Instead, the approach outlined here was used to change the SD of the luminance distribution of the food while keeping the chromaticity, the average luminance, and the skewness constant. We investigated the effects of changing the luminance SD distribution of Baumkuchen (a German baked cake) and tomato ketchup on visual perception, flavour expectations, and the ensuing taste experience. Participants looked at a piece of Baumkuchen (Experiment 1) or a spoonful of tomato ketchup (Experiment 2) having different luminance distributions and evaluated the taste on sampling the food. Manipulating the SD of the luminance distribution affected not only the expected taste/flavour of the food (e.g. expected moistness, wateriness and deliciousness), but also the actual taste properties on sampling the food itself. The novel food modification method and system outlined here can therefore potentially be used to control the taste/flavour of different foods crossmodally by means of modifying their appearance properties (specifically the SD of the luminance distribution while keeping other aspects of image statistics constant), and can do so in real time, without the need for food markers.
We conducted a virtual reality (VR) study to examine the color that first came to a person’s mind when he or she drank tea. The participants were asked to drink Chinese green or red tea without any visual cues, and then to show the first color in their mind on a circle or a cup of tea in VR. The results revealed that they were able to detect the difference in the bitterness and astringency of the two types of tea. Despite variations in the specific colors chosen by different individuals, their color responses for Chinese green tea were more greenish than those for Chinese red tea, thus indicative of some associations between the green-red component of color and the bitterness and astringency. Moreover, the results also revealed that the color responses made on the virtual tea were more similar to the actual color of tea beverages than those made on the virtual circle, suggesting that the participants may rely on a concrete object to exemplify a given flavor they experienced without visual cues. These results provide novel findings about color-flavor associations for complicated and subtle flavors, and shed some light on how to modulate people’s color-flavor associations via modifying the food or drink that they bring up to their mind to exemplify a certain flavor.
İktisat bilimi sosyal bir bilim olarak varolmasına rağmen, bilhassa 1874 yılında Walras’ın “Saf İktisadın Ögeleri” çalışmasından sonra, fizik ve matematik ile fazlasıyla iç içe geçmiş bir yapı sergilemiştir. İktisadi birçok modelin sağlam temellere oturtulabilmesi için matematiğin kullanılması şart olsa da bu durum zaman içinde iktisadın sosyoloji ve psikolojiden uzaklaşmasına sebebiyet vermiştir. Ancak değişen konjonktürde, sosyal ve ekonomik durumların net bir şekilde açıklanamaması sonucu olarak, 20.yüzyılın ortalarından itibaren iktisat, sosyoloji ve psikoloji ilişkisi tekrar tartışılmaya başlanmıştır. Matematik ile sınırlandırılmış varsayım ve analizlere dayandırılan geleneksel iktisadın temelinde insan faktörünün olması ve bu yüzden modellerde psikolojik ve fizyolojik faktörlerin de göz önünde bulundurulması gereği Davranışsal İktisatın ortaya çıkmasını sağlamıştır.
İnsanların her zaman akılcı davranamadıkları ve çoğu zaman birbirinden çok farklı ve öngörülemeyen değişkenler tarafından tercihlerinin etkilenmekte olduğu uzun yıllardır pek çok akademik çalışma ile ortaya konmaktadır. Geleneksel İktisat’ın varsayımlarından biri olan Rasyonel insan, bireyi her zaman fayda maksimizasyonunu hedefleyen, akla uygun/akılcı davranan bir varlık olarak tanımlamakta, ölçümlenebilen/fark edilebilen değişkenlere göre bir bilgisayar gibi hesaplama yeteneğine sahip canlı olarak değerlendirmektedir. Ancak insanlar karar süreçlerinde çok küçük manipülasyonlardan, kararlarına ve hatta deneyimlerine etki eden çok küçük faktörlerden dahi etkilenebilmekte, kendileri için her zaman maksimum faydayı verecek seçimi gerçekleştirememektedirler. Bunun gibi rasyonel insan varsayımıyla çeliĢen durumlar Davranışsal iktisat literatüründe “sınırlı rasyonellik” baĢlığı altında incelenmektedir.
Sınırlı rasyonellik kavramının temellendirdiği bu çalışmada, insanların deneyimledikleri lezzetin, bir ürünün sunumunun görsel olarak farklılaştırılmasından etkilenip etkilenmediğini araştırılmıştır. Rastgele Örneklem Seçim Yönteminin kullanıldığı çalışmada, bir kafede insanlara aynı kahve farklı iki fincan ile aynı anda sunulmuş ve lezzetlerini 0 ile 10 puan arasında bir puanla değerlendirmeleri istenmiştir. Ancak kendilerine iki farklı kahve deneyecekleri söylenmiştir. Fincanlardan biri estetik açıdan oldukça gösterişli iken (çiçek süslemeli) diğer fincan olabildiğince sadedir (düz beyaz). Beklentimiz süslemeli fincan ile içilen kahvenin daha lezzetli bulunacağı yönündedir ve araştırmanın analiz sonuçları beklentimizle uyumluluk göstermiştir. Bu sonucun ardından müşterilere sadece bir fincan ile (bir gruba süslemeli başka bir gruba sade fincan ile) kahveyi sunarak lezzetini puanlamaları istenmiştir. Bu aşamada kahvenin lezzeti için verilen puanlar her iki bardak için de düşse de süslemeli fincan diğer sonuç da olduğu gibi daha yüksek puan almıştır. Bu sonuçlar bize insanların görsel açıdan daha estetik buldukları sunumların deneyimledikleri lezzeti de etkilediğini göstermektedir.
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