Eating, Smelling, and Seeing: Investigating Multisensory Integration and (In)congruent Stimuli while Eating in VR

Weidner, Florian; Maier, Jana E.; Broll, Wolfgang

doi:10.1109/tvcg.2023.3247099

Cited by 8 publications

(3 citation statements)

References 56 publications

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“…It was intended that the jelly-like structure of the samples would elicit these associations, however, perhaps the digital grey cube model in VR inhibited this association. Indeed, it has been suggested that vision has dominance in influencing taste perception (Liu et al, 2019;Weidner et al, 2023). Therefore, our choice of grey cubed jelly samples may have inhibited the influence of ambient light on taste because this stimulus may not be congruent with prior food experiences.…”

Section: Crossmodal Associations Between Colours and Taste/flavourmentioning

confidence: 99%

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Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality

Dawes,

Beganovic,

Schwalk

et al. 2023

Front. Comput. Sci.

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IntroductionWhen we taste, we take in a variety of sensory information that can be completely independent from the properties of the food itself: the ambient lighting and environmental sounds can all influence our taste perception and affective responses. However, current multisensory research is mixed as to whether these In Real Life (IRL) findings also apply to Extended Reality (XR) environments. A potential reason for this may be the limited realism of some XR scenarios, which this study aimed to overcome through an immersive Virtual Reality experience (VR, chosen for its greater realism relative to other XR applications) whilst also expanding the scope to flavour perception.MethodsA total of 34 participants rated food samples under neutral, red, and green ambient lighting in VR. Participants ate either lime flavoured, strawberry flavoured, or “Neutral” (no added flavour) samples.ResultsWhile participants were equally immersed in all three environments, they rated the red and green lighting environments as substantially less natural than the neutral lighting environment. Interestingly, while participants associated sweetness and sourness with red lighting and green lighting respectively, this minimally extended to their behavioural ratings, when sampling the stimuli in VR. Samples eaten under red lighting were rated as significantly sweeter than those eaten under neutral lighting. However, neither red nor green lighting affected sample sourness nor the intensity of strawberry or lime flavour.DiscussionThis study found limited evidence of multisensory integration in XR, wherein taste expectations do not extend to taste experiences. We discuss these results in light of prior works on crossmodal associations and raise a reflection on why multisensory integration of taste may not apply to XR in our study. While there is much excitement about the opportunities XR can offer, we argue that we are only at the beginning of understanding the experiences on the reality-virtuality continuum and that we need to establish a richer understanding of participants' experiences, expectations, and taste/flavour perceptions between IRL and XR.

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Section: Crossmodal Associations Between Colours and Taste/flavourmentioning

confidence: 99%

“…However, not all food intrinsic modulations have produced effect. For example, Weidner et al (2023) compared crossmodal associations by pairing olfactory and visual cues while eating tasteless mash in VR. For example, the scent of tomato paired with a tomato visual.…”

Section: Introductionmentioning

confidence: 99%

Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality

Dawes,

Beganovic,

Schwalk

et al. 2023

Front. Comput. Sci.

View full text Add to dashboard Cite

show abstract

“…Harris et al also affirmed this by developing an elbow platform to enhance tactile feedback in various virtual wall collision scenarios [13]. Research by Chan et al demonstrated the beneficial effect of multisensory experience therapy in promoting positive emotions among participants [14], and findings by Weidner et al revealed the advantageous application of multisensory integration in virtual environments for various disease treatments [15].…”

Section: Introductionmentioning

confidence: 95%

An Electromyography Experiment of the Impact of Food Color and Temperature on Psychological Dynamics in Anorexia Nervosa

Lou,

Xu,

Yao

et al. 2024

Frontiers in Artificial Intelligence and Applications

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Our study endeavors to explore the influence of food color and temperature on the psychological well-being of individuals with anorexia nervosa. Employing electromyography stimulation experiments and concurrently monitoring psychological and physiological indicators, we seek to elucidate the relationships between multi-sensory experiences and the mental health of anorexia nervosa patients. The results reveal that variations in food color and temperature significantly impact emotions, appetite, and the autonomic nervous system of individuals with anorexia nervosa, presenting novel perspectives for enhancing their psychological health.

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Towards Better Utilization of Haptic Interaction in Visualization: Design Space and Knob Prototype

Zhang,

Sun,

Sun

et al. 2024

International Journal of Human–Computer Interaction

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Eating, Smelling, and Seeing: Investigating Multisensory Integration and (In)congruent Stimuli while Eating in VR

Cited by 8 publications

References 56 publications

Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality

Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality

An Electromyography Experiment of the Impact of Food Color and Temperature on Psychological Dynamics in Anorexia Nervosa

Towards Better Utilization of Haptic Interaction in Visualization: Design Space and Knob Prototype

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