Article
Psychology, Multidisciplinary
Veneta Andonova, Felipe Reinoso-Carvalho, Manuel Arturo Jimenez Ramirez, David Carrasquilla
Summary: The purpose of this study is to provide practical recommendations on using multisensory stimulation with virtual reality (VR) and scent to enhance learning experience, recall, and creativity in a stereotypical learning context. The research found that different combinations of visual, auditory, and olfactory stimuli had different effects on the learning experience and outcomes. Traditional video content with olfactory stimulus improved perceived quality, and olfactory stimulus combined with VR or traditional video increased perceived immersion. Traditional video alone resulted in the highest recall scores, while VR alone or combined with olfactory stimulus enhanced creativity.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Multidisciplinary Sciences
Soo Min Oh, Kyunghwa Jeong, Jeong Taeg Seo, Seok Jun Moon
Summary: Through studying fruit flies, we have found that multimodal sensory integration plays a role in feeding behavior, particularly the contributions of olfactory and mechanical inputs to taste-evoked feeding behavior. Controlled delivery of three different sensory cues can produce a supra-additive reflex. Fruit flies serve as a versatile model system for studying multisensory integration related to feeding, which likely also exists in vertebrates.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Review
Food Science & Technology
Ulla Hoppu, Sari Puputti, Mari Sandell
Summary: This review discusses the factors affecting sensory properties of vegetables and sensory perception among adults, including cultivar, growing conditions, processing methods, and flavor modification. It also highlights the importance of incorporating visual and odor stimuli in multisensory research for promoting vegetable intake among adults through improved sensory quality and more palatable meals.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Chemistry, Applied
Wengang Jin, Xinru Fan, Caiyan Jiang, Yang Liu, Kaiyue Zhu, Xiaoqing Miao, Pengfei Jiang
Summary: This study investigated the effects of different cooking methods on non-volatile flavor and volatile flavor characteristics of Coregonus peled meat. The results showed that roasting significantly increased the content of flavor substances and gave a richer and more umami aftertaste. Electronic nose analysis and gas chromatography-ion migration spectrometry identified a total of 36 volatile flavor compounds. In conclusion, roasting was recommended as it provided more flavor substances in C. peled meat.
Article
Computer Science, Software Engineering
Florian Weidner, Jana E. Maier, Wolfgang Broll
Summary: Integrating taste in AR/VR applications has promising use cases, however, the relationship between olfaction, gustation, and vision in multisensory integration (MSI) has not been fully explored. This study investigated participants' response to congruent and incongruent visual and olfactory stimuli while eating tasteless food in VR. The results showed that participants were not always able to detect congruent stimuli, and vision did not dominate MSI during incongruent conditions. The study also found that while basic taste qualities can be influenced by congruent cues, more complex flavors are harder to achieve.
IEEE TRANSACTIONS ON VISUALIZATION AND COMPUTER GRAPHICS
(2023)
Article
Computer Science, Software Engineering
Florian Weidner, Jana E. Maier, Wolfgang Broll
Summary: Integrating taste in AR/VR applications has potential use cases like social eating and disorder treatment. However, the relationship between olfaction, gustation, and vision during multisensory integration (MSI) is not fully explored. In this study, participants were presented with congruent and incongruent visual and olfactory stimuli while eating tasteless food in VR. The results showed that participants did not always detect congruent stimuli and did not rely on any cues when identifying tri-modal incongruent cues. Complex flavors were harder to influence compared to basic taste qualities. These findings are crucial for the future of human-food interaction in XR and affective AR/VR.
IEEE TRANSACTIONS ON VISUALIZATION AND COMPUTER GRAPHICS
(2023)
Article
Medicine, General & Internal
Gulsah Koc, Ahu Soyocak, Serap Andac-Ozturk
Summary: This study aimed to investigate the association between genetic variations in TAS1R2 and TRPM5 genes and obesity. Through studying 186 participants, it was found that TAS1R2 rs35874116 and TRPM5 rs886277 variants were not significantly associated with obesity. However, there was a trend towards a smaller increase in BMI in TAS1R2 rs35874116 GA heterozygotes (OR = 1.827) and GG (OR = 1.364) homozygotes genotypes.
INTERNATIONAL JOURNAL OF CLINICAL PRACTICE
(2021)
Article
Computer Science, Information Systems
Peter Szabo, Anderson Augusto Simiscuka, Stefano Masneri, Mikel Zorrilla, Gabriel-Miro Muntean
Summary: Improving user experience is essential for the success of immersive content, and the development of mulsemedia devices has provided better access to sensory stimuli. However, the manual annotation process limits the availability of content with sensorial effects. This work introduces an innovative solution that automatically generates olfactory and haptic content for 360 degrees videos using neural networks and achieves high accuracy in scent and haptics detection.
IEEE TRANSACTIONS ON MULTIMEDIA
(2023)
Article
Computer Science, Software Engineering
Anabela Marto, Alexandrino Goncalves, Miguel Melo, Maximino Bessa
Summary: This paper presents a systematic review of technological multisensory applications in cultural heritage, aiming to understand their role in enhancing cultural heritage experiences and their evaluation. The overall results show the wide diversity of multisensory implementations, providing rich user experiences through technology and content.
COMPUTERS & GRAPHICS-UK
(2022)
Review
Biochemistry & Molecular Biology
Bhanu Shrestha, Youngseok Lee
Summary: The study explores the taste system and perception processing in insects using Drosophila melanogaster as a model animal, aiming to broaden the neuroscience of taste. Attractive and aversive taste cues and their chemoreceptors are categorized, and recent progress in animal behavior as affected by the integration of multisensory information in relation to gustatory receptor neuronal activations, olfaction, texture, and temperature is summarized. The focus is mainly on peripheral responses and insect decision-making.
Article
Food Science & Technology
Nina Veflen, Carlos Velasco, Hilde Kraggerud
Summary: This paper explores whether manufacturers can use visual packaging cues, such as colors and shapes, to communicate the intrinsic attributes of cheeses. Through two studies, the authors demonstrate that specific shapes and colors can communicate certain cheese tastes, and that multiple sensory elements of a product's packaging can enhance consumers' taste expectations and expected liking of a product. This study provides guidance for managers seeking to design packaging that effectively communicates the flavor of food products, particularly for cheeses.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Computer Science, Artificial Intelligence
Pedro Monteiro, Miguel Melo, Antonio Valente, Jose Vasconcelos-Raposo, Maximino Bessa
Summary: The goal of a VR training system is to provide trainees with the knowledge needed to perform effectively in real-world environments. This study evaluates the impact of haptic thermal stimulus on trainee performance and knowledge acquisition, using a firefighting training scenario. Results show the importance of delivering correct stimuli for decision making in VR training applications.
IEEE TRANSACTIONS ON HUMAN-MACHINE SYSTEMS
(2021)
Article
Psychology, Biological
Anthony Sclafani, Karen Ackroff
Summary: The gustation is crucial in mediating the preference for dietary fat in rodents. Studies have shown that mice have fat taste receptors that activate specific signaling elements and nerve receptors. Knockout mice that lack the TRPM5 gene exhibit indifference to low concentrations of fat but show preferences for higher concentrations due to postoral fat conditioned attraction. Experience also enhances fat preferences in these mice.
PHYSIOLOGY & BEHAVIOR
(2022)
Article
Neurosciences
Verenice Ascencio Gutierrez, Aracely Simental Ramos, Shushanna Khayoyan, Lindsey A. Schier
Summary: Objective experience with metabolically distinct sugars enhances attraction to the orosensory properties of glucose and reshapes behavioral responding to glucose-containing sugars.
NUTRITIONAL NEUROSCIENCE
(2023)
Review
Food Science & Technology
David Guedes, Margarida Vaz Garrido, Elsa Lamy, Bernardo Pereira Cavalheiro, Marilia Prada
Summary: This paper presents the first systematic examination of the literature on the crossmodal interactions between audition and taste, revealing that auditory parameters such as pitch can be associated with basic tastes, and the surrounding sonic environment can influence the taste attributes of foods and drinks. Additionally, the study found that taste can be crossmodally associated with pitch, musical instruments, words, speech sounds, and music. It also suggests the employment of auditory stimuli, such as familiar music, custom soundtracks, noise, and tones, in taste modulation.
FOOD QUALITY AND PREFERENCE
(2023)
Proceedings Paper
Multidisciplinary Sciences
Somaiyeh Vedadi, Zaleha Binti Abdullah, Hoshang Kolivand, Adrian David Cheok, Baharuddin Bin Aris
ADVANCED SCIENCE LETTERS
(2018)
Article
Computer Science, Artificial Intelligence
Bosede I. Edwards, Adrian D. Cheok
APPLIED ARTIFICIAL INTELLIGENCE
(2018)
Article
Computer Science, Interdisciplinary Applications
Bosede Iyiade Edwards, Kevin S. Bielawski, Rui Prada, Adrian David Cheok
Article
Computer Science, Artificial Intelligence
Sasa Arsovski, Adrian David Cheok, Kirthana Govindarajoo, Nurizzaty Salehuddin, Somaiyeh Vedadi
APPLIED INTELLIGENCE
(2020)
Article
Computer Science, Artificial Intelligence
Sasa Arsovski, Hasmik Osipyan, Muniru Idris Oladele, Adrian David Cheok
EXPERT SYSTEMS WITH APPLICATIONS
(2019)
Article
Computer Science, Hardware & Architecture
Adrian David Cheok
IEEE OPEN JOURNAL OF THE COMPUTER SOCIETY
(2020)
Proceedings Paper
Education, Scientific Disciplines
Somaiyeh Vedadi, Zaleha Binti Abdullah, Adrian David Cheok
PROCEEDINGS OF 2019 IEEE GLOBAL ENGINEERING EDUCATION CONFERENCE (EDUCON)
(2019)
Proceedings Paper
Education, Scientific Disciplines
Bosede I. Edwards, Idris O. Muniru, Nosiba Khougali, Adrian D. Cheok, Rui Prada
2018 IEEE FRONTIERS IN EDUCATION CONFERENCE (FIE)
(2018)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Kevin Stanley Bielawski, Nur Ellyza Abd Rahman, Azhri Azhar, Kasun Karunanayaka, Mohammed Rabea Taleb Banalzwaa, Ibrahim Gamal Mahmoud Moteir, Adrian David Cheok
ADVANCES IN COMPUTER ENTERTAINMENT TECHNOLOGY, ACE 2017
(2018)
Article
Computer Science, Theory & Methods
Sasa Arsovski, Sze Hui Wong, Adrian David Cheok
INTERNATIONAL JOURNAL OF ADVANCED COMPUTER SCIENCE AND APPLICATIONS
(2018)
Article
Art
Predrag K. Nikolic, Adrian David Cheok
Article
Humanities, Multidisciplinary
Carlos Velasco, Andy T. Woods, Xiaoang Wan, Alejandro Salgado-Montejo, Cesar Bernal-Torres, Adrian D. Cheok, Charles Spence
PSYCHOLOGY OF AESTHETICS CREATIVITY AND THE ARTS
(2018)