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

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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.
Original languageEnglish
Publication yearMay 2021
Number of pages6
Publication statusPublished - May 2021
EventCHI 2021: Smell, Taste, and Temperature Interfaces - Yokohama, Japan
Duration: 8 May 202113 May 2021


ConferenceCHI 2021
Internet address

    Research areas

  • Temperature, Taste, Texture, Embodied perception, sensation transference

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