Abstract

Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI (Section 1) and three on technologies in MHFI (Section 2). We hope that the different contributions featured here will support future developments in MHFI research.

Highlights

  • It has been demonstrated that people tend to robustly associate attributes of sound with specific olfactory and gustatory stimuli

  • There was no significant correlation between % increase of salivation while listening to the sour soundtrack as compared to silence, and the rating of how much the sour soundtrack was matched to sourness (r36 = −0.11, p = 0.51, see Figure 2 for a correlation plot)

  • The lemon video condition increased salivation by 0.18 g as compared to the baseline condition. This is similar to the findings reported by Hagenmuller et al (2014) where a different lemon video increased salivation by approximately 0.25 g over a 60-s interval

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Summary

Introduction

It has been demonstrated that people tend to robustly associate attributes of sound with specific olfactory (i.e., smell) and gustatory (i.e., taste) stimuli. Consonant harmonies and legato musical articulation tends to be associated with sweetness, while dissonant harmonies and staccato articulation tends to be associated with sourness instead (e.g., Mesz et al, 2011; Wang and Spence, 2016) Both sweet and sour tastes are mapped to high pitch whereas bitter tastes are mapped to low pitch (Crisinel and Spence, 2010; Mesz et al, 2011; Knoeferle et al, 2015; Wang et al, 2016). These sound-taste correspondences can affect people’s evaluation of the taste/flavor of foods. What is currently still unclear is whether these changes in taste evaluation occur at a low level (i.e., by directly influencing sensory experience), and/or at a higher level, such as by priming people’s expectations or by biasing their self-reported taste ratings

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