Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

    Abstract

    Multisensory augmented reality systems have demonstrated the potential of olfactory cues in the augmentation of flavor perception. Earlier studies have mainly used commercially available sample products. In this study, custom rye-based cakes with reduced sugar content were used to study the influence of different odorants on the perceived sweetness. A custom olfactory display was developed for presenting the odorants. The results showed that augmentation of a reduced sugar rye-based cake with localized maltol, vanilla, and strawberry odor increased the perceived sweetness of the cake-odor pair compared to a cake with deodorized airflow.
    Original languageEnglish
    Title of host publicationICMI 2020 Companion - Companion Publication of the 2020 International Conference on Multimodal Interaction
    Subtitle of host publicationCompanion Publication of the 2020 International Conference on Multimodal Interaction
    PublisherAssociation for Computing Machinery ACM
    Pages322-327
    Number of pages6
    ISBN (Electronic)978-1-4503-8002-7
    DOIs
    Publication statusPublished - 25 Oct 2020
    MoE publication typeA4 Article in a conference publication
    EventICMI ’20, International Conference on Multimodal Interaction: Online - Virtual, Netherlands
    Duration: 25 Oct 202029 Oct 2020

    Conference

    ConferenceICMI ’20, International Conference on Multimodal Interaction
    CountryNetherlands
    Period25/10/2029/10/20

    Keywords

    • perceived sweetness
    • human-food interaction
    • odors
    • odor display
    • flavor

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