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

Heikki Aisala; Jussi Rantala; Saara Vanhatalo; Markus Nikinmaa; Kyösti Pennanen; Roope Raisamo; Nesli Sözer

doi:10.1145/3395035.3425650

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

Heikki Aisala
, Jussi Rantala
, Saara Vanhatalo
, Markus Nikinmaa
, Kyösti Pennanen
, Roope Raisamo
, Nesli Sözer

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Scientific › peer-review

14 Citations (Scopus)

47 Downloads (Pure)

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 language	English
Title of host publication	ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction
Place of Publication	New York, NY, United States
Publisher	ACM
Pages	322-327
Number of pages	6
ISBN (Print)	978-1-4503-8002-7
DOIs	https://doi.org/10.1145/3395035.3425650
Publication status	Published - 31 Dec 2020
Publication type	A4 Article in conference proceedings
Event	International Conference on Multimodal Interaction - Utrecht, Netherlands Duration: 25 Oct 2020 → 29 Oct 2020 http://icmi.acm.org/2020/

Conference

Conference	International Conference on Multimodal Interaction
Country/Territory	Netherlands
City	Utrecht
Period	25/10/20 → 29/10/20
Internet address	http://icmi.acm.org/2020/

Keywords

Perceived sweetness
human-food interaction
odors
odor display
flavor

Publication forum classification

Publication forum level 1

ASJC Scopus subject areas

Human-Computer Interaction
General Chemistry

Access to Document

10.1145/3395035.3425650Licence: CC BY-SA

3395035.3425650Final published version, 1 MBLicence: CC BY-SA

http://urn.fi/URN:NBN:fi:tuni-202101151367Licence: CC BY-SA

Cite this

@inproceedings{64d91323ab144cff994409581bcfbe7e,

title = "Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display",

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.",

keywords = "Perceived sweetness, human-food interaction, odors, odor display, flavor",

author = "Heikki Aisala and Jussi Rantala and Saara Vanhatalo and Markus Nikinmaa and Ky{\"o}sti Pennanen and Roope Raisamo and Nesli S{\"o}zer",

year = "2020",

month = dec,

day = "31",

doi = "10.1145/3395035.3425650",

language = "English",

isbn = "978-1-4503-8002-7",

pages = "322--327",

booktitle = "ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction",

publisher = "ACM",

address = "United States",

note = "International Conference on Multimodal Interaction ; Conference date: 25-10-2020 Through 29-10-2020",

url = "http://icmi.acm.org/2020/",

}

Aisala, H, Rantala, J, Vanhatalo, S, Nikinmaa, M, Pennanen, K, Raisamo, R & Sözer, N 2020, Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display. in ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. ACM, New York, NY, United States, pp. 322-327, International Conference on Multimodal Interaction, Utrecht, Netherlands, 25/10/20. https://doi.org/10.1145/3395035.3425650

Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display. / Aisala, Heikki; Rantala, Jussi; Vanhatalo, Saara et al.
ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. New York, NY, United States: ACM, 2020. p. 322-327.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Scientific › peer-review

TY - GEN

T1 - Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display

AU - Aisala, Heikki

AU - Rantala, Jussi

AU - Vanhatalo, Saara

AU - Nikinmaa, Markus

AU - Pennanen, Kyösti

AU - Raisamo, Roope

AU - Sözer, Nesli

PY - 2020/12/31

Y1 - 2020/12/31

N2 - 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.

AB - 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.

KW - Perceived sweetness

KW - human-food interaction

KW - odors

KW - odor display

KW - flavor

U2 - 10.1145/3395035.3425650

DO - 10.1145/3395035.3425650

M3 - Conference contribution

SN - 978-1-4503-8002-7

SP - 322

EP - 327

BT - ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction

PB - ACM

CY - New York, NY, United States

T2 - International Conference on Multimodal Interaction

Y2 - 25 October 2020 through 29 October 2020

ER -

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

Abstract

Conference

Keywords

Publication forum classification

ASJC Scopus subject areas

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