ReviewFrontiers in psychology2018
Multisensory Technology for Flavor Augmentation: A Mini Review.
Review in Frontiers in psychology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
14 citing papers in PubMed.
- Improved Spatial Knowledge Acquisition through Sensory Augmentation.Brain sciences · 2023Article
- Eliciting real cravings with virtual food: Using immersive technologies to explore the effects of food stimuli in virtual reality.Frontiers in psychology · 2023Article
- What's on your plate? Collecting multimodal data to understand commensal behavior.Frontiers in psychology · 2022Article
- Consumer Consciousness in Multisensory Extended Reality.Frontiers in psychology · 2022Article
- Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce.Foods (Basel, Switzerland) · 2021Article
- Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate.Foods (Basel, Switzerland) · 2021Article
- What Am I Drinking? Vision Modulates the Perceived Flavor of Drinks, but No Evidence of Flavor Altering Color Perception in a Mixed Reality Paradigm.Frontiers in psychology · 2021Article
- Virtual Terroir and the Premium Coffee Experience.Frontiers in psychology · 2021Article
- Multisensory Integration as per Technological Advances: A Review.Frontiers in neuroscience · 2021Review
- Computational Commensality: From Theories to Computational Models for Social Food Preparation and Consumption in HCI.Frontiers in robotics and AI · 2019Review
- Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy.Frontiers in nutrition · 2019Review
- CROCUFID: A Cross-Cultural Food Image Database for Research on Food Elicited Affective Responses.Frontiers in psychology · 2019Article
- Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review.Frontiers in psychology · 2018Review
- From innovation to adoption: Process-oriented holistic modelling for sensory-based assistive technologies in dementia care.Digital healthArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.