You are here:
» Embodied Temperature Influences Chocolate Flavor and Text...
About Aarhus University
Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study
Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Francisco Barbosa Escobar
- Carlos Velasco, Norwegian Business Sch BI, BI Norwegian Business School, Norway
- Derek V. Byrne
- Qian Janice Wang
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.
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 language | English |
|---|---|
| Publication year | May 2021 |
| Number of pages | 6 |
| Publication status | Published - May 2021 |
| Event | CHI 2021: Smell, Taste, and Temperature Interfaces - Yokohama, Japan Duration: 8 May 2021 → 13 May 2021 https://chi2021.acm.org/ |
Conference
| Conference | CHI 2021 |
|---|---|
| Country | Japan |
| City | Yokohama |
| Period | 08/05/2021 → 13/05/2021 |
| Internet address |
- Temperature, Taste, Texture, Embodied perception, sensation transference
Research areas
See relations at Aarhus University Citationformats
ID: 217388845