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
Country/TerritoryNetherlands
Period25/10/2029/10/20

Keywords

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

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