Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation

Ranasinghe, Nimesha; Tolley, David; Nguyen, Thi Ngoc Tram; Liangkun, Yan; Chew, Barry; Yi-Luen, Ellen

doi:10.1016/j.foodres.2018.05.030

Cited by 32 publications

(22 citation statements)

References 16 publications

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“…To stimulate taste sensations, electric and thermal energy have been studied, referred to as "digital taste" (Green and Nachtigal, 2015;Ranasinghe et al, 2019). For example, reducing the temperature of sweet food products can increase sweet taste adaptation and reduce sweetness intensity (Green and Nachtigal, 2015).…”

Section: Food Designmentioning

confidence: 99%

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Valoppi¹,

Agustin²,

Abik³

et al. 2021

Front. Sustain. Food Syst.

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While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.

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Section: Food Designmentioning

confidence: 99%

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Valoppi¹,

Agustin²,

Abik³

et al. 2021

Front. Sustain. Food Syst.

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“…New interfaces have been developed for thermal feedback [22] and virtually simulating wetness [11], a sensation we have no dedicated receptors for. Research on flavor simulation and modification has continued, incorporating concepts of gustatory augmentation [23] or food printing to modulate satiety [16]. Finally, research is emerging on leveraging human chemesthesis (actuation of the trigeminal nerve) for computer interfaces [4].…”

Section: The Growth Of Smell Taste and Temperature Interfaces From 2000-2020mentioning

confidence: 99%

“…Above are three examples of such devices: (a) The Olfactory Assist Mask is a system that makes trace chemical gases interpretable to humans by substituting it with smellable odors [17]. (b) Ranasinghe et al explored augmenting flavor by adding digital gustation to utensils like chopsticks[23]. (c) The ThermalBracelet is a device which provides fast-switching thermal feedback to the wrist using groups of four thermoelectric elements[21].…”

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confidence: 99%

Smell, Taste, and Temperature Interfaces

Brooks

Lopes

Amores³

et al. 2021

Extended Abstracts of the 2021 CHI Conference on Human Factors in Computing Systems

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Everyday life hinges on smell, taste, and temperature-based experiences, from eating to detecting potential hazards (e.g., smell of rotten food, microbial threats, and non-microbial threats such as from hazardous gases) to responding to thermal behavioral changes. These experiences are formative as visceral, vital signals of information, and contribute directly to our safety, well-being, and enjoyment.Despite this, contemporary technology mostly stimulates vision, audition, and -more recently -touch, unfortunately leaving out the senses of smell taste and temperature. In the last decade, smell, taste, and temperature interfaces have gained a renewed attention in the field of Human Computer Interaction, fueled by the growth of virtual reality and wearable devices. As these modalities are further explored, it is imperative to discuss underlying cultural contexts of these experiences, how researchers can robustly stimulate and sense these modalities, and in what contexts such multisensory technologies are meaningful. This workshop addresses these topics and seeks to provoke critical discussions around chemo-and thermo-sensory HCI.CCS CONCEPTS • Hardware ~ Emerging technologies ~ Emerging interfaces • Human-centered computing ~ Human computer interaction (HCI)

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“…Perceptions of basic tastes sensations (sweet, salt, sour and bitter) have been successfully stimulated by applying electrical and thermal stimulation to the human tongue using a digital taste interface, with study participants noting a particularly high perception rate of salty and sour tastes (Nakamura & Miyashita, 2013;Ranasinghe, Nakatsu, Nii, & Gopalakrishnakone, 2012). This electrical taste augmentation technique has been integrated into everyday utensils such as a spoon (Ranasinghe, Lee, Suthokumar & Do, 2016), chopsticks and a soup bowl (Ranasinghe et al, 2018) with results also demonstrating significant increases in saltiness and sourness perception when the utensils were used to consume different food products. Indeed, from a psychological perspective, the visual (e.g.…”

Section: Augmenting Sensory Perceptionmentioning

confidence: 99%

“…Beyond augmenting flavour experiences, a large interdisciplinary research project is also underway investigating the how virtual reality technologies and computational gastronomy can be merged to create multisensory eating experiences with the possibility of health or nutrition benefits (www.projectnourished.com). Within sensory science, these technologies could be used to create or augment novel flavour experiences, or elicit heightened flavour sensations in people with impaired taste acuity such as older consumers or cancer patients (Ranasinghe et al, 2018). While the prospect of digitizing flavour perception is exciting, whether these technologies will be adopted in a commercial setting in the next 5 years or 50…”

Section: Augmenting Sensory Perceptionmentioning

confidence: 99%

Potential applications for virtual and augmented reality technologies in sensory science

Crofton

Botineștean

Fenelon

et al. 2019

Innovative Food Science & Emerging Technologies

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Sensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive and interactive systems which could be applied as powerful tools for capturing and deciphering the complexities of human sensory perception. This paper reviews recent advancements in virtual and augmented reality technologies and identifies and explores their potential application within the field of sensory science. The paper also considers the possible benefits for the food industry as well as key challenges posed for widespread adoption. The findings indicate that these technologies have the potential to alter the research landscape in sensory science by facilitating promising innovations in five principal areas: consumption context, biometrics, food structure and texture, sensory marketing and augmenting sensory perception. Although the advent of augmented and virtual reality in sensory science offers new exciting developments, the exploitation of these technologies is in its infancy and future research will understand how they can be fully integrated with food and human responses. Industrial relevance The need for sensory evaluation within the food industry is becoming increasingly complex as companies continuously compete for consumer product acceptance in today's highly innovative and global food environment. Recent technological developments in virtual and augmented reality offer the food industry new opportunities for generating more reliable insights into consumer sensory perceptions of food and beverages, contributing to the design and development of new products with optimised consumer benefits. These technologies also hold significant potential for improving the predictive validity of newly launched products within the marketplace.

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Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation

Cited by 32 publications

References 16 publications

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Insight on Current Advances in Food Science and Technology for Feeding the World Population

Smell, Taste, and Temperature Interfaces

Potential applications for virtual and augmented reality technologies in sensory science

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