Towards Understanding the Design of Playful Gustosonic Experiences with Ice Cream

Wang, Yan; Li, Zhuying; Jarvis, Robert; Russo, Angelina; Khot, Rohit Ashok; Mueller, Florian

doi:10.1145/3311350.3347194

Cited by 35 publications

(24 citation statements)

References 66 publications

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“…Particularly exciting recently has been the emergence of work where the pairing of matching of music to flavour is matched over the temporally-evolving flavour experience [177]. It is further intriguing to see how a number of food artists and designers have also been exploring the multisensory interface between audition and flavour experience [178][179][180][181][182].…”

Section: Discussionmentioning

confidence: 99%

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Spence

2020

Foods

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This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the ‘rules’ that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of ‘sonic seasoning’. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.

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Section: Discussionmentioning

confidence: 99%

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Spence

2020

Foods

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“…Meanwhile, Spotify teamed up with the alcohol delivery service Jimmy Brings in 2018 to create the "Songmelier Edition, " pairing a range of wines with the perfect music (Khale, 2018) is also an intriguing development, and may be extended to the world of coffee before too long. There is also emerging interest from the world of HCI in the design of engaging playful gustosonic experiences (Wang Y. et al, 2019).…”

Section: Utilitarian and Hedonic Coffee Consumptionmentioning

confidence: 99%

Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience

Spence

2021

Front. Comput. Sci.

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The coffee drinking experience undoubtedly depends greatly on the quality of the coffee bean and the method of preparation. However, beyond the product-intrinsic qualities of the beverage itself, there are also a host of other product-extrinsic factors that have been shown to influence the coffee-drinking experience. This review summarizes the influence of everything from the multisensory atmosphere through to the sound of coffee preparation, and from the typeface on the coffee packaging through the drinking vessel. Furthermore, the emerging science around sonic seasoning, whereby specific pieces of music or soundscapes, either pre-composed or bespoke, are used to bring out specific aspects in the taste (e.g., sweetness or bitterness) or aroma/flavor (nutty, dark chocolate, dried fruit notes, etc.) of a coffee beverage is also discussed in depth. Relevant related research with other complex drinks such as beer and wine are also mentioned where relevant.

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“…Going beyond augmenting the sound of the food itself, there are also human-computer interaction approaches to synchronizing other kinds of sound with eating activities, what the authors of one project refer to as "gustosonic experiences" (Mathiesen, Byrne, & Wang, 2019;Spence, 2020;Wang, Li, Jarvis, Khot, & Mueller, 2019.…”

Section: Modifying the Sounds Of Oral Masticationmentioning

confidence: 99%

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

Taylor¹,

Beauchamp

Briand

et al. 2020

Comp Rev Food Sci Food Safe

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The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.

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Towards Understanding the Design of Playful Gustosonic Experiences with Ice Cream

Cited by 35 publications

References 66 publications

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

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