Modulating taste perception through color and shape: a mixed reality study on solid foods

Autores
Guberman, Mariela; Sakdavong, Jean Christophe; Galmarini, Mara Virginia
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were tested: the effect of product color, the effect of shape and color of context, the effect of congruent product and context color and shape. A 2-alternative forced choice (2-AFC) test was conducted with 102 participants to assess taste perception. Results showed no significant differences for product or context color alone. However, in the third experiment, participants selected consistently the green snack in the green angular context as the sourest, demonstrating the importance of sensory congruence. Conceptually, participants associated red and pink with sweetness (70%), green and yellow with sourness (68%). Additionally, over 90% linked rounded shapes to sweetness and angular shapes to sourness. The study highlights how visual stimuli and shape can influence solid food taste perception, with MR providing a valuable tool for controlling sensory inputs.
Fil: Guberman, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sakdavong, Jean Christophe. University of Toulouse; Francia
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Torcuato Di Tella; Argentina
Materia
sensory analysis
virtual reality
cross-modal correspondence
context
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/271353
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Modulating taste perception through color and shape: a mixed reality study on solid foodsGuberman, MarielaSakdavong, Jean ChristopheGalmarini, Mara Virginiasensory analysisvirtual realitycross-modal correspondencecontexthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were tested: the effect of product color, the effect of shape and color of context, the effect of congruent product and context color and shape. A 2-alternative forced choice (2-AFC) test was conducted with 102 participants to assess taste perception. Results showed no significant differences for product or context color alone. However, in the third experiment, participants selected consistently the green snack in the green angular context as the sourest, demonstrating the importance of sensory congruence. Conceptually, participants associated red and pink with sweetness (70%), green and yellow with sourness (68%). Additionally, over 90% linked rounded shapes to sweetness and angular shapes to sourness. The study highlights how visual stimuli and shape can influence solid food taste perception, with MR providing a valuable tool for controlling sensory inputs.Fil: Guberman, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Sakdavong, Jean Christophe. University of Toulouse; FranciaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Torcuato Di Tella; ArgentinaFrontiers Media2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/271353Guberman, Mariela; Sakdavong, Jean Christophe; Galmarini, Mara Virginia; Modulating taste perception through color and shape: a mixed reality study on solid foods; Frontiers Media; Frontiers in Computer Science; 7; 7-2025; 1-102624-9898CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fcomp.2025.1512931/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/fcomp.2025.1512931info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:20:43Zoai:ri.conicet.gov.ar:11336/271353instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:20:44.27CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modulating taste perception through color and shape: a mixed reality study on solid foods
title Modulating taste perception through color and shape: a mixed reality study on solid foods
spellingShingle Modulating taste perception through color and shape: a mixed reality study on solid foods
Guberman, Mariela
sensory analysis
virtual reality
cross-modal correspondence
context
title_short Modulating taste perception through color and shape: a mixed reality study on solid foods
title_full Modulating taste perception through color and shape: a mixed reality study on solid foods
title_fullStr Modulating taste perception through color and shape: a mixed reality study on solid foods
title_full_unstemmed Modulating taste perception through color and shape: a mixed reality study on solid foods
title_sort Modulating taste perception through color and shape: a mixed reality study on solid foods
dc.creator.none.fl_str_mv Guberman, Mariela
Sakdavong, Jean Christophe
Galmarini, Mara Virginia
author Guberman, Mariela
author_facet Guberman, Mariela
Sakdavong, Jean Christophe
Galmarini, Mara Virginia
author_role author
author2 Sakdavong, Jean Christophe
Galmarini, Mara Virginia
author2_role author
author
dc.subject.none.fl_str_mv sensory analysis
virtual reality
cross-modal correspondence
context
topic sensory analysis
virtual reality
cross-modal correspondence
context
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were tested: the effect of product color, the effect of shape and color of context, the effect of congruent product and context color and shape. A 2-alternative forced choice (2-AFC) test was conducted with 102 participants to assess taste perception. Results showed no significant differences for product or context color alone. However, in the third experiment, participants selected consistently the green snack in the green angular context as the sourest, demonstrating the importance of sensory congruence. Conceptually, participants associated red and pink with sweetness (70%), green and yellow with sourness (68%). Additionally, over 90% linked rounded shapes to sweetness and angular shapes to sourness. The study highlights how visual stimuli and shape can influence solid food taste perception, with MR providing a valuable tool for controlling sensory inputs.
Fil: Guberman, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sakdavong, Jean Christophe. University of Toulouse; Francia
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Torcuato Di Tella; Argentina
description The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were tested: the effect of product color, the effect of shape and color of context, the effect of congruent product and context color and shape. A 2-alternative forced choice (2-AFC) test was conducted with 102 participants to assess taste perception. Results showed no significant differences for product or context color alone. However, in the third experiment, participants selected consistently the green snack in the green angular context as the sourest, demonstrating the importance of sensory congruence. Conceptually, participants associated red and pink with sweetness (70%), green and yellow with sourness (68%). Additionally, over 90% linked rounded shapes to sweetness and angular shapes to sourness. The study highlights how visual stimuli and shape can influence solid food taste perception, with MR providing a valuable tool for controlling sensory inputs.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/271353
Guberman, Mariela; Sakdavong, Jean Christophe; Galmarini, Mara Virginia; Modulating taste perception through color and shape: a mixed reality study on solid foods; Frontiers Media; Frontiers in Computer Science; 7; 7-2025; 1-10
2624-9898
CONICET Digital
CONICET
url http://hdl.handle.net/11336/271353
identifier_str_mv Guberman, Mariela; Sakdavong, Jean Christophe; Galmarini, Mara Virginia; Modulating taste perception through color and shape: a mixed reality study on solid foods; Frontiers Media; Frontiers in Computer Science; 7; 7-2025; 1-10
2624-9898
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fcomp.2025.1512931/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/fcomp.2025.1512931
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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