Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study

Francisco Jose Barbosa Escobar; Carlos Velasco; Derek V. Byrne; Qian Janice Wang

Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study

Francisco Jose Barbosa Escobar, Carlos Velasco, Derek V. Byrne, Qian Janice Wang

Publikation: Konferencebidrag › Paper › Forskning › peer review

Abstract

We explored whether videos evoking extreme temperature environments could influence chocolate texture and flavor perception in a take-home experimental setup. A total of 62 participants received the chocolate samples and instructions and took part in the study at home, where they evaluated the chocolate after looking at immersive 360 videos of a desert and a glacier. While exploratory in nature, the present work serves as a first step in the development of embodied temperature experiences that can influence food evaluation in temperature-evoking immersive environments.

Originalsprog	Engelsk
Publikationsdato	maj 2021
Antal sider	6
Status	Udgivet - maj 2021
Udgivet eksternt	Ja
Begivenhed	CHI 2021: Smell, Taste, and Temperature Interfaces - Online Virtual Conference, Yokohama, Japan Varighed: 8 maj 2021 → 13 maj 2021 https://chi2021.acm.org/

Konference

Konference	CHI 2021
Lokation	Online Virtual Conference
Land/Område	Japan
By	Yokohama
Periode	08/05/2021 → 13/05/2021
Internetadresse	https://chi2021.acm.org/

Handle.net

Persistent link

Citationsformater

@conference{48c66ed490a54e298c452b99f2f16d32,

title = "Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study",

abstract = "We explored whether videos evoking extreme temperature environments could influence chocolate texture and flavor perception in a take-home experimental setup. A total of 62 participants received the chocolate samples and instructions and took part in the study at home, where they evaluated the chocolate after looking at immersive 360 videos of a desert and a glacier. While exploratory in nature, the present work serves as a first step in the development of embodied temperature experiences that can influence food evaluation in temperature-evoking immersive environments.",

author = "Escobar, {Francisco Jose Barbosa} and Carlos Velasco and Byrne, {Derek V.} and Wang, {Qian Janice}",

year = "2021",

month = may,

language = "English",

note = "CHI 2021 ; Conference date: 08-05-2021 Through 13-05-2021",

url = "https://chi2021.acm.org/",

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TY - CONF

T1 - Embodied Temperature Influences Chocolate Flavor and Texture Perception

T2 - CHI 2021

AU - Escobar, Francisco Jose Barbosa

AU - Velasco, Carlos

AU - Byrne, Derek V.

AU - Wang, Qian Janice

PY - 2021/5

Y1 - 2021/5

N2 - We explored whether videos evoking extreme temperature environments could influence chocolate texture and flavor perception in a take-home experimental setup. A total of 62 participants received the chocolate samples and instructions and took part in the study at home, where they evaluated the chocolate after looking at immersive 360 videos of a desert and a glacier. While exploratory in nature, the present work serves as a first step in the development of embodied temperature experiences that can influence food evaluation in temperature-evoking immersive environments.

AB - We explored whether videos evoking extreme temperature environments could influence chocolate texture and flavor perception in a take-home experimental setup. A total of 62 participants received the chocolate samples and instructions and took part in the study at home, where they evaluated the chocolate after looking at immersive 360 videos of a desert and a glacier. While exploratory in nature, the present work serves as a first step in the development of embodied temperature experiences that can influence food evaluation in temperature-evoking immersive environments.

M3 - Paper

Y2 - 8 May 2021 through 13 May 2021

ER -