Gravitamine spice

Abstract

The flavor of food is not just limited to the sense of taste, but also it changes according to the perceived information from other perception such as the auditory, visual, tactile senses, or through individual experiences or cultural background, etc. We proposed "Gravitamine Spice", a system that focuses on the cross-modal interaction between our perception; mainly the weight of food we perceived when we carry the utensils. This system consists of a fork and a seasoning called the "OMOMI". User can change the weight of the food by sprinkling seasoning onto it. Through this sequence of actions, users can enjoy different dining experiences, which may change the taste of their food or the feeling towards the food when they are chewing it.

Multisensory Human-Food Interaction

“…Such headsets might enable brands to deliver targeted experiences in VR. Whilst, at present, this approach appears more as a curiosity than anything else, we anticipate that it might 1 day become an extension of the total Kadomura et al, 2013 Tactile/haptic Gravitamine spice Cutlery weight Hirose et al, 2015 Vibration system Vibrations associated with beverage pouring Ikeno et al, 2015 Multi-sense Straw-like User Interface (SUI) Pressure, vibration, and sound during drinking Hashimoto et al, 2006 Audio-haptic rendering Vibrations and sounds during beverage pouring Ikeno et al, 2013 product experience, in that any given product might have its own customized multisensory experience(s) in VR (Lingle, 2017;Michail, 2017). Such experiences may be designed based on research showing the influence of visual atmospheric cues (e.g., lightning, environment) on flavor perception (Stroebele and De Castro, 2004;.…”

Multisensory Integration as per Technological Advances: A Review

“…In another example, touch-related devices have enabled the study of taste perception by varying weight sensations (Hirose et al, 2015), biting force (Iwata et al, 2004), or vibrotactile stimuli (Tsutsui et al, 2016) suitable for studying a combination of gustatory and proprioceptive signals. Precise control of taste stimuli quantities can also be achieved through novel food 3D printing techniques (Khot et al, 2017;Lin et al, 2020), which permit the design and creation of physical food structures with controllable printing parameters, such as infill pattern and infill density (Lin et al, 2020).…”

Grutio: System for Reproducing Swallowing Sensation Using Neck-Skin Movement

“…In the oral preparatory phase, the senses of sight, smell, and touch are used for seeing the food or drink, smelling the food or drink, and moving food to the mouth. Previous studies on affecting the sense of touch have included gravitaminic acid [9], which mimics a seasoning that changes weight. Another example was MetaCookie+ [5] that aimed to influence taste by changing visual and olfactory sensations; the appearance of cookies was changed by HMD, and the taste of cookies was changed using different aromas.…”