Enhancing social interactions to augment the eating experience is another issue we wanted to see addressed here, what has been referred to as “digital commensality”.
Therefore, we were also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. HFI also involves the experiencing of food interactions digitally in remote locations. Moreover, we were also interested in those works that focus on or are based on the principles governing the systematic connections that exist between the senses. In this Research Topic, we called for investigations and applications of systems that create new, or enhance already existing, multisensory eating and drinking experiences (what can be considered the “hacking” of food experiences) in the context of HFI. The aim being to further our understanding of the principles that govern the systematic connections between the senses in the context of HFI. Research into multisensory interactions designed to create, modify, and/or enhance our food-related experiences is one of the core areas of HFI (Multisensory HFI or MHFI). Human-Food Interaction (HFI) research has been growing steadily in recent years. For instance, the color and shape of the food, the background sonic/noise cues in our eating environments, and/or the sounds associated with mastication can all influence our perception and enjoyment of our eating and drinking experiences. Nevertheless, researchers have suggested that all our senses can influence the way in which we perceive flavor, not to mention our eating and drinking experiences. Take, for instance, the enjoyment of flavor, which is one of the most important elements of such experiences, resulting from the integration of gustatory, (retronasal) olfactory, and possibly also trigeminal/oral-somatosensory cues. It also advances the theoretical insights intoīusiness applications using optimal sogos congruent with visual cues on packaging to connote food healthfulnessĮating and drinking are undoubtedly amongst life’s most multisensory experiences. The current study contributes to the literature on the crossmodal correspondenceīetween acoustic sound clips and expectations of healthfulness. low) spatialįrequency visual stimuli too. less healthy), while the effect of tempo was neutral. lower) frequency were significantly matched with healthy food
Revealed that sogos created with higher (vs. Given the considerable utility of brand lsogos, it is surprising that there has been scant research into the nature of the specific acoustic features that can be modulated to connote certain traits, such as the healthfulness of products within the food category. Sonic brand logos, also termed “sogos”, are a marketing communication tool that brands use to signify brand or product benefits to consumers in catchy, non-visual ways. We postulate that this effect arises from mechanostimulation of the chorda tympani nerve, which transits directly across the tympanic membrane of the middle ear. Interestingly, sweet taste intensity was rated progressively lower, whereas the perception of umami taste was augmented during the experimental sound condition, to a progressively greater degree with increasing concentration. Likewise, panelists did not perform differently during sound conditions when rating tactile, visual, or auditory stimulation, or in reaction time tests. No difference in intensity ratings was evident between the control and sound condition for salty, sour, or bitter tastes. Participants rated the intensity of solutions representing varying concentrations of the 5 basic tastes on the general Labeled Magnitude Scale. Airline cabins are an unusual environment, in which food is consumed routinely under extreme noise conditions, often over 85 dB, and in which the perceived quality of food is often criticized. In our study, 48 participants in a crossover experiment sampled multiple concentrations of solutions of 5 prototypic tastants, during conditions with or without broad spectrum auditory stimulation, simulating that of airline cabin noise. Research into multisensory, or crossmodal perception has rarely linked our sense of taste with that of audition. Our sense of taste can be influenced by our other senses, with several groups having explored the effects of olfactory, visual, or tactile stimulation on what we perceive as taste.
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