E-Taste: Taste Sensations and Flavors Based on Tongue’s Electrical and Thermal Stimulation

Ullah, Asif; Liu, Yifan; Wang, You; Gao, Han; Wang, Hengyang; Zhang, Jin; Li, Guang

doi:10.3390/s22134976

Cited by 8 publications

(6 citation statements)

References 33 publications

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“…However, after tasting the cinnamon-boiled water extract, it does not have a sweet taste, suggesting that cinnamon's ability to enhance sweetness in food or beverages with sugar may come from its sweet aroma. According to Ullah et al [12], the taste of a food or beverage can be elicited through its aroma, as the tongue can perceive flavors according to the provided aroma.…”

Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 99%

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Fibrianto,

Fanandi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.

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Section: The Potential Of Cinnamon-boiled Water As Taste Modifier Bas...mentioning

confidence: 99%

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Fibrianto,

Fanandi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The device is simple to use, long-lasting, stable, consumes little power, and has controllability on odor concentration (Liu et al, 2023). For virtual taste incorporation in humans, a default setup consisting of a computer, control system, and tongue interface is required (Ullah et al, 2022). The computer directs the control system consisting of electrical and thermal parts to process the output current and temperature, respectively.…”

Section: Virtual Olfaction and Gustationmentioning

confidence: 99%

“…The electrodes are purposely coated with metallic silver (95% or 99.9%) due to their high conductivity and the inability to induce metallic sensation in human tongues. The Peltier element attached to the electrode applies thermal stimulation in a controllable manner up to 38 • C (Ullah et al, 2022). 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.…”

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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“…E-noses can be used to detect and analyze the volatile organic compounds (VOCs) that are responsible for the aroma of coffee. By using an EN in combination with an ANN, it is possible to predict the quality and flavor of roasted coffee with a high degree of accuracy [111].…”

Section: Food Quality Managementmentioning

confidence: 99%

Artificial Intelligence: Implications for the Agri-Food Sector

et al. 2023

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Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process and analyze large amounts of data, identify patterns and relationships, and make predictions or decisions based on that analysis. AI has become increasingly pervasive across a wide range of industries and sectors, with healthcare, finance, transportation, manufacturing, retail, education, and agriculture are a few examples to mention. As AI technology continues to advance, it is expected to have an even greater impact on industries in the future. For instance, AI is being increasingly used in the agri-food sector to improve productivity, efficiency, and sustainability. It has the potential to revolutionize the agri-food sector in several ways, including but not limited to precision agriculture, crop monitoring, predictive analytics, supply chain optimization, food processing, quality control, personalized nutrition, and food safety. This review emphasizes how recent developments in AI technology have transformed the agri-food sector by improving efficiency, reducing waste, and enhancing food safety and quality, providing particular examples. Furthermore, the challenges, limitations, and future prospects of AI in the field of food and agriculture are summarized.

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E-Taste: Taste Sensations and Flavors Based on Tongue’s Electrical and Thermal Stimulation

Cited by 8 publications

References 33 publications

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

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

Artificial Intelligence: Implications for the Agri-Food Sector

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