Cited By
View all- Rahmawati D(2024)How Eco-Conscious Choices are Shaping Generation Z’S Tumbler MarketCommercium : Journal of Business and Management10.61978/commercium.v2i4.3642:4(190-203)Online publication date: 11-Nov-2024
ThermoTumbler: A Tumbler-type Device that Changes Flavor Perception by Controlling Temperature to the Lower Lip
Article No.: 324, Pages 1 - 7
Abstract
We propose ThermoTumbler that realizes affects the user’s flavor perception, including "in-mouth aroma," "aftertaste," "intensity of taste," "throat feeling," "deliciousness," "comfortable," "sweetness," "saltiness," "sourness," "bitterness," and "umami," by presenting temperature around the lower lip without altering the beverage. The ThermoTumbler utilizes Peltier devices and heat pipes to precisely regulate the temperature at the drinking spout within the range of 0 to 65 ° C, ensuring that it presents a specific temperature to the user’s lower lip. We investigated the changes in flavor perception resulting from temperature to the lower lip using the ThermoTumbler. The evaluation experiment’s results showed that participants’ perceptions of the beverage’s "temperature," "throat feeling," "deliciousness," and "comfortable" varied according to the temperature cues presented at the drinking spout. In addition, it was shown that temperature stimulation on the lower lip can accentuate a beverage’s five basic tastes.
Supplemental Material
- Download
- 22.34 MB
- Transcript
- Download
- 46.00 MB
- Transcript
MP4 File
Video Figure
- Download
- 46.00 MB
References
[1]
Kazuma Aoyama, Kenta Sakurai, Satoru Sakurai, Makoto Mizukami, Taro Maeda, and Hideyuki Ando. 2017. Galvanic tongue stimulation inhibits five basic tastes induced by aqueous electrolyte solutions. Frontiers in Psychology 8 (12 2017). https://doi.org/10.3389/fpsyg.2017.02112
[2]
Yangyang Bai, Wang Zhang, Yaole Li, Jingxi Tan, and Fuliang Han. 2023. Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine. Journal of Sensory Studies 38, 4 (2023), e12828. https://doi.org/10.1111/joss.12828 arXiv:https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12828
[3]
James C. Boudreau. 1980. Taste and the taste of foods. Naturwissenschaften 67 (1980), 14–20. https://doi.org/10.1007/BF00424498
[4]
Fabiana M. Carvalho, Valentina Moksunova, and Charles Spence. 2020. Cup texture influences taste and tactile judgments in the evaluation of specialty coffee. Food Quality and Preference 81 (2020), 103841. https://doi.org/10.1016/j.foodqual.2019.103841
[5]
Annachiara Cavazzana, Maria Larsson, Eileen Hoffmann, Thomas Hummel, and Antje Haehner. 2017. The vessel’s shape influences the smell and taste of cola. Food Quality and Preference 59 (2017), 8–13. https://doi.org/10.1016/j.foodqual.2017.01.014
[6]
Violeta Corona, Ivette Cruz, Gustavo Lujan Moreno, Jose Albors, P. García-Segovia, and Omar Rojas. 2022. Sensory expectations from aesthetic perceptions of coffee beverages presented in different mugs. Journal of Culinary Science & Technology 20, 3 (2022), 213–238. https://doi.org/10.1080/15428052.2020.1824834 arXiv:https://doi.org/10.1080/15428052.2020.1824834
[7]
Alberto Cruz and Barry Green. 2000. Thermal stimulation of taste. Nature 403 (03 2000), 889–92. https://doi.org/10.1038/35002581
[8]
Maryanne Drake, Michele Yates, and P.D. Gerard. 2005. Impact of serving temperature on trained panel perception of cheddar cheese flavor attributes. Journal of Sensory Studies 20 (05 2005), 147 – 155. https://doi.org/10.1111/j.1745-459X.2005.00013.x
[9]
Eli Eliav and Richard H Gracely. 2008. Chapter 3 - Measuring and assessing pain. In Orofacial Pain and Headache, Yair Sharav and Rafael Benoliel (Eds.). Mosby, Edinburgh, 45–56. https://doi.org/10.1016/B978-0-7234-3412-2.10003-3
[10]
Fuka Ichimura, Kosuke Motoki, Koji Matsushita, and Atsunori Ariga. 2023. The tactile thickness of the lip and weight of a glass can modulate sensory perception of tea beverage. Food and Humanity 1 (2023), 180–187. https://doi.org/10.1016/j.foohum.2023.05.011
[11]
Soural Ivo, Šnurkovič Petr, and Bieniasz Monika. 2022. Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate. Czech Journal of Food Sciences 40 (2022), 69–75. https://doi.org/10.17221/194/2021-CJFS
[12]
K. Karunanayaka, N. Johari, S. Hariri, H. Camelia, K. S. Bielawski, and A. D. Cheok. 2018. New Thermal Taste Actuation Technology for Future Multisensory Virtual Reality and Internet. IEEE Trans Vis Comput Graph 24, 4 (Apr 2018), 1496–1505.
[13]
Hasim Kelebek and Serkan Selli. 2011. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice. Journal of the Science of Food and Agriculture 91, 10 (2011), 1855–1862. https://doi.org/10.1002/jsfa.4396 arXiv:https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.4396
[14]
Jeong-Weon Kim, Shilpa S. Samant, Yoojin Seo, and Han-Seok Seo. 2015. Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits. Appetite 84 (2015), 73–78. https://doi.org/10.1016/j.appet.2014.09.018
[15]
Naoya Koizumi, Hidekazu Tanaka, Yuji Uema, and Masahiko Inami. 2011. Chewing Jockey: Augmented food texture by using sound based on the cross-modal effect. In Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology (Lisbon, Portugal) (ACE ’11). Association for Computing Machinery, New York, NY, USA, Article 21, 4 pages. https://doi.org/10.1145/2071423.2071449
[16]
Päivi Kähkönen, Hely Tuorila, and Lea Hyvönen. 1995. Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup. Food Quality and Preference 6, 2 (1995), 127–133. https://doi.org/10.1016/0950-3293(95)98555-W
[17]
Michael Macht, Jessica Meininger, and Jochen Roth. 2005. The pleasures of eating: a qualitative analysis. Journal of Happiness Studies 6 (02 2005), 137–160. https://doi.org/10.1007/s10902-005-0287-x
[18]
Dan Maynes-aminzade. 2005. Edible Bits : Seamless interfaces between people, data and food. ACM CHI 2005 Extended Abstracts (2005), 2207–2210. https://cir.nii.ac.jp/crid/1573105976065793920
[19]
L. A. Mielby, Q. J. Wang, S. Jensen, A. S. Bertelsen, U. Kidmose, C. Spence, and D. V. Byrne. 2018. See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages. Foods 7, 8 (Jul 2018), 119. https://doi.org/10.3390/foods7080119
[20]
Homei Miyashita. 2020. Norimaki Synthesizer: Taste Display Using Ion Electrophoresis in Five Gels. In Extended Abstracts of the 2020 CHI Conference on Human Factors in Computing Systems (Honolulu, HI, USA) (CHI EA ’20). Association for Computing Machinery, New York, NY, USA, 1–6. https://doi.org/10.1145/3334480.3382984
[21]
Homei Miyashita. 2021. TTTV (Taste the TV): Taste presentation display for “Licking the Screen” using a rolling transparent sheet and a mixture of liquid sprays. In The Adjunct Publication of the 34th Annual ACM Symposium on User Interface Software and Technology (Virtual Event, USA) (UIST ’21). Association for Computing Machinery, New York, NY, USA, 37–40. https://doi.org/10.1145/3474349.3480223
[22]
Mitsunobu Nagata, Wataru Suzuki, Seiichi Iizuka, Masahiro Tabuchi, Hirofumi Maruyama, Shuichi Takeda, Masaki Aburada, and Ken-ichi Miyamoto. 2006. Type 2 diabetes mellitus in obese mouse model induced by monosodium glutamate. Experimental animals / Japanese Association for Laboratory Animal Science 55 (05 2006), 109–15. https://doi.org/10.1538/expanim.55.109
[23]
Hiromi Nakamura and Homei Miyashita. 2013. Controlling saltiness without salt: evaluation of taste change by applying and releasing cathodal current. In Proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities (Barcelona, Spain) (CEA ’13). Association for Computing Machinery, New York, NY, USA, 9–14. https://doi.org/10.1145/2506023.2506026
[24]
Kizashi Nakano, Daichi Horita, Nobuchika Sakata, Kiyoshi Kiyokawa, Keiji Yanai, and Takuji Narumi. 2019. Enchanting Your Noodles: GAN-based real-time food-to-food translation and its impact on vision-induced gustatory manipulation. In 2019 IEEE Conference on Virtual Reality and 3D User Interfaces (VR). 1096–1097. https://doi.org/10.1109/VR.2019.8798336
[25]
Takuji Narumi, Yuki Ban, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2012. Augmented Perception of Satiety: Controlling food consumption by changing apparent size of food with augmented reality. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Austin, Texas, USA) (CHI ’12). Association for Computing Machinery, New York, NY, USA, 109–118. https://doi.org/10.1145/2207676.2207693
[26]
Takuji Narumi, Shinya Nishizaka, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2011. Augmented Reality Flavors: Gustatory display based on edible marker and cross-Modal interaction. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Vancouver, BC, Canada) (CHI ’11). Association for Computing Machinery, New York, NY, USA, 93–102. https://doi.org/10.1145/1978942.1978957
[27]
Takuji Narumi, Munehiko Sato, Tomohiro Tanikawa, and Michitaka Hirose. 2010. Evaluating cross-Sensory perception of superimposing virtual color onto real drink: toward realization of pseudo-gustatory displays. In Proceedings of the 1st Augmented Human International Conference (Megève, France) (AH ’10). Association for Computing Machinery, New York, NY, USA, Article 18, 6 pages. https://doi.org/10.1145/1785455.1785473
[28]
Masahiro Nishizawa, Wanting Jiang, and Katsunori Okajima. 2016. Projective-AR System for Customizing the Appearance and Taste of Food. In Proceedings of the 2016 Workshop on Multimodal Virtual and Augmented Reality (Tokyo, Japan) (MVAR ’16). Association for Computing Machinery, New York, NY, USA, Article 6, 6 pages. https://doi.org/10.1145/3001959.3001966
[29]
U.S. Department of Agriculture Staff, United States, Department of Agriculture, United States, and Department of Health & Human Services. 2000. Nutrition and Your Health: Dietary Guidelines for Americans. U.S. Department of Agriculture. https://books.google.co.jp/books?id=9QQUAAAAYAAJ
[30]
Ragita C. Pramudya, Dipankar Choudhury, Min Zou, and Han-Seok Seo. 2020. “Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience. Food Quality and Preference 83 (2020), 103914. https://doi.org/10.1016/j.foodqual.2020.103914
[31]
Nimesha Ranasinghe, Thi Ngoc Tram Nguyen, Yan Liangkun, Lien-Ya Lin, David Tolley, and Ellen Yi-Luen Do. 2017. Vocktail: A virtual cocktail for pairing digital taste, smell, and color sensations. In Proceedings of the 25th ACM International Conference on Multimedia (Mountain View, California, USA) (MM ’17). Association for Computing Machinery, New York, NY, USA, 1139–1147. https://doi.org/10.1145/3123266.3123440
[32]
Nimesha Ranasinghe, David Tolley, Thi Ngoc Tram Nguyen, Liangkun Yan, Barry Chew, and Ellen Yi-Luen Do. 2019. Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation. Food Research International 117 (2019), 60–68. https://doi.org/10.1016/j.foodres.2018.05.030 Special issue on "Virtual reality and food: Applications in sensory and consumer science”.
[33]
Michele N. Ribeiro, Iago A. Carvalho, Maísa M. M. de Sousa, Laura M. Coelho, Daniel C. de Rezende, and Ana C. M. Pinheiro. 2021. Visual expectation of craft beers in different glass shapes. Journal of Sensory Studies 36, 1 (2021), e12618. https://doi.org/10.1111/joss.12618 arXiv:https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12618
[34]
Carolyn Ross and Karen Weller. 2008. Effect of serving temperature on the sensory attributes of red and white wines. Journal of Sensory Studies 23 (06 2008), 398 – 416. https://doi.org/10.1111/j.1745-459X.2008.00162.x
[35]
Asli Sakarya and Ibrahim Taylan Dortyol. 2021. Do we always drink the same coffee? The effect of weight and colour on takeaway coffee perception. Young Consumers: Insight and Ideas for Responsible Marketers 23, 1 (2021), 72–89. https://doi.org/
[36]
Hendrik N.J. Schifferstein. 2009. The drinking experience: Cup or content?Food Quality and Preference 20, 3 (2009), 268–276. https://doi.org/10.1016/j.foodqual.2008.11.003
[37]
Chloe N. Stokes, Maurice G. O’Sullivan, and Joseph P. Kerry. 2016. Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes. International Journal of Food Science & Technology 51, 9 (2016), 2041–2048. https://doi.org/10.1111/ijfs.13176 arXiv:https://ifst.onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13176
[38]
Chie Suzuki, Takuji Narumi, Tomohiro Tanikawa, and Michitaka Hirose. 2014. Affecting Tumbler: Affecting our flavor perception with thermal feedback. In Proceedings of the 11th Conference on Advances in Computer Entertainment Technology (Funchal, Portugal) (ACE ’14). Association for Computing Machinery, New York, NY, USA, Article 19, 10 pages. https://doi.org/10.1145/2663806.2663825
[39]
Yan Wang, Zhuying Li, Robert S. Jarvis, Angelina Russo, Rohit Ashok Khot, and Florian ’Floyd’ Mueller. 2019. Towards understanding the design of playful gustosonic experiences with ice cream. In Proceedings of the Annual Symposium on Computer-Human Interaction in Play (Barcelona, Spain) (CHI PLAY ’19). Association for Computing Machinery, New York, NY, USA, 239–251. https://doi.org/10.1145/3311350.3347194
[40]
Yan Wang, Zhuying Li, Rohit Ashok Khot, and Florian ’Floyd’ Mueller. 2022. Toward Understanding Playful Beverage-Based Gustosonic Experiences. Proc. ACM Interact. Mob. Wearable Ubiquitous Technol. 6, 1, Article 33 (mar 2022), 23 pages. https://doi.org/10.1145/3517228
[41]
Florian Weidner, Jana E. Maier, and Wolfgang Broll. 2023. Eating, Smelling, and Seeing: Investigating Multisensory Integration and (In)congruent Stimuli while Eating in VR. IEEE Transactions on Visualization and Computer Graphics 29, 5 (2023), 2423–2433. https://doi.org/10.1109/TVCG.2023.3247099
[42]
Shunyi Yang, Yun Suen Pai, and Kouta Minamizawa. 2022. SpiceWare: Simulating Spice Using Thermally Adjustable Dinnerware to Bridge Cultural Gaps. In Adjunct Proceedings of the 35th Annual ACM Symposium on User Interface Software and Technology (Bend, OR, USA) (UIST ’22 Adjunct). Association for Computing Machinery, New York, NY, USA, Article 15, 3 pages. https://doi.org/10.1145/3526114.3558701
[43]
Su-Chiu Yang, Li-Hsun Peng, and Li-Chieh Hsu. 2019. The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup. Sustainability 11 (12 2019), 6895. https://doi.org/10.3390/su11246895
[44]
N.J.N. Yau and J.J. Huang. 1996. Sensory analysis of cooked rice. Food Quality and Preference 7, 3 (1996), 263–270. https://doi.org/10.1016/S0950-3293(96)00010-9 Second Rose Marie Pangborn Memorial Symposium.
[45]
Massimiliano Zampini and Charles Spence. 2005. Modifying the multisensory perception of a carbonated beverage using auditory cues. Food Quality and Preference 16, 7 (2005), 632–641. https://doi.org/10.1016/j.foodqual.2004.11.004
Index Terms
- ThermoTumbler: A Tumbler-type Device that Changes Flavor Perception by Controlling Temperature to the Lower Lip
Recommendations
Affecting tumbler: affecting our flavor perception with thermal feedback
ACE '14: Proceedings of the 11th Conference on Advances in Computer Entertainment TechnologyThe main objective of this study is to create a method that can affect flavor perception, without changing the food itself, by applying thermal sensations to the skin around the nose to simulate skin temperature changes associated with pleasant and ...
Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos
IMX '22: Proceedings of the 2022 ACM International Conference on Interactive Media ExperiencesPeople are typically involved in different activities while eating, particularly when eating alone, such as watching television or playing games on their phones. Previous research in Human-Food Interaction (HFI) has primarily focused on studying people’...
Estimation of thermal sensation using human peripheral skin temperature
SMC'09: Proceedings of the 2009 IEEE international conference on Systems, Man and CyberneticsControl of indoor thermal environments in accordance with people's preferences, makes an important contribution to comfort. To keep a suitably temperate environment, we tried to estimate a subject's thermal sensation using biologic signals. We focused ...
Comments
Information & Contributors
Information
Published In
May 2024
4761 pages
ISBN:9798400703317
DOI:10.1145/3613905
Copyright © 2024 Owner/Author.
Permission to make digital or hard copies of part or all of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for third-party components of this work must be honored. For all other uses, contact the Owner/Author.
Sponsors
Publisher
Association for Computing Machinery
New York, NY, United States
Publication History
Published: 11 May 2024
Check for updates
Author Tags
Qualifiers
- Work in progress
- Research
- Refereed limited
Funding Sources
- JSPS KAKENHI
Conference
Acceptance Rates
Overall Acceptance Rate 6,164 of 23,696 submissions, 26%
Upcoming Conference
CHI 2025
- Sponsor:
- sigchi
Contributors
Other Metrics
Bibliometrics & Citations
Bibliometrics
Article Metrics
- View Citations1Total Citations
- 303Total Downloads
- Downloads (Last 12 months)303
- Downloads (Last 6 weeks)33
Reflects downloads up to 09 Jan 2025
Other Metrics
Citations
Cited By
View all- Rahmawati D(2024)How Eco-Conscious Choices are Shaping Generation Z’S Tumbler MarketCommercium : Journal of Business and Management10.61978/commercium.v2i4.3642:4(190-203)Online publication date: 11-Nov-2024
View Options
Login options
Check if you have access through your login credentials or your institution to get full access on this article.
Sign inFull Access
View options
View or Download as a PDF file.
PDFeReader
View online with eReader.
eReaderFull Text
View this article in Full Text.
Full TextHTML Format
View this article in HTML Format.
HTML Format