Multisensory Technology for Flavor Augmentation: A Mini Review

Abstract

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human–food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

The taste of touch: Enhancing saltiness impressions through surface texture design

“…In other words, managing saltiness experience through extrinsic (though product-related) design factors might be considered a complementary strategy in this regard. When also considering 'new' means for generating 'salt-enhancing' interactions (i.e., coating technologies, 3D-printing, and usage of smart materials; see Velasco, Obrist, Petit, & Spence [2018] for a review), such a strategy certainly warrants further consideration in the food and health domains.…”

“…This latter question takes on increased relevance when considering opportunities which smart materials provide when it comes to dynamic adjustments of design features based on (sensor-generated) feedback about food composition (see also Velasco, Obrist, Petit, & Spence, 2018). Answers to such questions and challenges are crucial in order to make the transition from (academic) insights to applications in everyday life that are so very much needed to address societal challenges related to (over)consumption and lifestyle management.…”

Digital Sensory Marketing: Integrating New Technologies Into Multisensory Online Experience

“…One can also dream that it would be possible to share the taste of products on the Internet (see Velasco et al 2018, for a review on multisensory technologies for online and mixed reality food experiences). However, only a few SETs have succeeded in simulating the sense of taste (and mostly only within the confines of the technology labs; Straw-like User Interface, Hashimoto, Inami, & Kajimoto 2008;food simulator, Iwata et al 2004;Velasco et al 2016a).…”

“…We try to bridge the gap between those researchers in sensory marketing and those working in the field of human-computer interaction (HCI). It is our belief that marketers need to better familiarize themselves with the full range of SETs that are available while those working in HCI may benefit from making themselves aware of some of the potentially profitable uses that their technology might one day permit (Velasco et al 2018). In order to achieve these goals, we return to the main sensory marketing theories that can be used to help understand consumer behaviour in the online environment.…”

Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review

“…Virtual reality (VR: Gorini et al, 2010 ; Nordbo et al, 2015 ; Ung et al, 2018 ) and augmented reality (AR: Narumi et al, 2012 ; Pallavicini et al, 2016 ) appear to be promising tools to study the impact of environmental cues on human nutritional behavior since they typically provide vivid imagery. In the field of Human-Computer Interaction (HCI), novel multisensory (taste, smell, tactile) interfaces are being developed and used to support studies on food-related emotions and behavior, personal health and wellbeing (Comber et al, 2014 ; Obrist et al, 2016 ), or simply to enhance or augment the experience of food (Narumi et al, 2011 ; Schöning et al, 2012 ; Spence and Piqueras-Fiszman, 2014 ; Velasco et al, 2018 ). HCI can promote healthy food practices and social dining experiences (Comber et al, 2013 ).…”