Multisensory Technology for Flavor Augmentation: A Mini Review

Frontiers in Psychology

Carlos Velasco¹  Charles Spence²  Olivia Petit³  Marianna Obrist⁴ 

[1] Center for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway;Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, United Kingdom;INSEEC Business School, Paris, France;Sussex Computer Human Interaction Lab, Creative Technology Research Group, School of Engineering and Informatics, University of Sussex, Brighton, United Kingdom;

关键词: food;    multisensory;    experience;    augmentation;    vision;    audition;   

DOI  :  10.3389/fpsyg.2018.00026

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown