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Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation.
Nimesha Ranasinghe1, David Tolley2, Thi Ngoc Tram Nguyen2
1Keio-NUS CUTE Center, National University of Singapore, Singapore; School of Computing and Information Science, University of Maine, USA.
Food Research International (Ottawa, Ont.)
|February 10, 2019
Summary
Digital taste augmentation using electrical stimulation can enhance flavor perception. This study shows electric taste stimulation significantly increases perceived saltiness and sourness in mashed potato and sourness in miso soup.
Area of Science:
- * Food Science and Technology
- * Sensory Science
- * Human-Computer Interaction
Background:
- * Growing interest in digital flavour augmentation technologies for eating experiences.
- * Limited research on digital gustatory (taste) augmentation compared to other sensory cues.
- * Need to explore novel methods for enhancing food and drink experiences.
Purpose of the Study:
- * To evaluate the impact of electric taste augmentation on flavour perception.
- * To investigate the effectiveness of electrical stimulation via custom utensils.
- * To assess changes in taste perception during consumption of mashed potato and miso soup.
Main Methods:
- * Development of two utensils: chopsticks and a soup bowl, delivering controlled electrical pulses to the tongue.
- * Application of electrical stimulation during the consumption of unsalted mashed potato and diluted miso soup.
- * Evaluation of changes in perceived taste (saltiness, sourness) through user experience.
Main Results:
- * Significant increases in perceived saltiness and sourness were observed when consuming unsalted mashed potato with electrical stimulation.
- * Significantly higher ratings of sourness were achieved when consuming diluted miso soup with electric taste augmentation.
- * Electrical stimulation effectively modulated taste perception in the tested food items.
Conclusions:
- * Digital gustatory augmentation through electrical stimulation is a viable method for altering flavour perception.
- * This technology holds potential for enhancing or modifying taste experiences in various food and beverage applications.
- * Further research can explore broader applications and optimize electrical stimulation parameters for diverse gustatory experiences.
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