Modulating taste perception through color and shape: a mixed reality study on solid foods
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 effe...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Frontiers Media
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/23367 https://www.frontiersin.org/journals/computer-science/articles/10.3389/fcomp.2025.1512931/full https://doi.org/10.3389/fcomp.2025.1512931 |
| _version_ | 1855038741841707008 |
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| author | Guberman, Mariela Sakdavong, Jean Christophe Galmarini, Mara Virginia |
| author_browse | Galmarini, Mara Virginia Guberman, Mariela Sakdavong, Jean Christophe |
| author_facet | Guberman, Mariela Sakdavong, Jean Christophe Galmarini, Mara Virginia |
| author_sort | Guberman, Mariela |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA23367 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | INTA233672025-08-08T12:02:50Z Modulating taste perception through color and shape: a mixed reality study on solid foods Guberman, Mariela Sakdavong, Jean Christophe Galmarini, Mara Virginia Organoleptic Analysis Snack Foods Apples Dried Fruits Análisis Organoléptico Aperitivo Manzana Fruta Seca Cross-modal Correspondence Correspondencia Intermodal 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. El estudio explora la correspondencia intermodal entre el color y el sabor en un contexto de realidad mixta (RM). Utilizando snacks de manzana deshidratada, examinamos cómo el color del producto y el del contexto influyen en la percepción del dulzor y la acidez. Se probaron tres experimentos: el efecto del color del producto, el efecto de la forma y el color del contexto, y el efecto de la congruencia entre el color y la forma del producto y el contexto. Se realizó una prueba de elección forzada de 2 alternativas (2-AFC) con 102 participantes para evaluar la percepción del sabor. Los resultados no mostraron diferencias significativas para el color del producto o del contexto por sí solos. Sin embargo, en el tercer experimento, los participantes seleccionaron consistentemente el snack verde en el contexto angular verde como el más ácido, lo que demuestra la importancia de la congruencia sensorial. Conceptualmente, los participantes asociaron el rojo y el rosa con el dulzor (70%), y el verde y el amarillo con la acidez (68%). Además, más del 90% vinculó las formas redondeadas con el dulzor y las formas angulares con la acidez. El estudio destaca cómo los estímulos visuales y la forma pueden influir en la percepción del sabor de alimentos sólidos, con la RM proporcionando una herramienta valiosa para controlar los insumos sensoriales. Instituto Investigación Tecnología de Alimentos (ITA) Fil: Guberman, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Guberman, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Sakdavong, Jean Christophe. Universidad de Toulouse. Laboratorio de Cognición, Lenguas, Lenguaje, Ergonomía (CLLE); Francia. Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Galmarini, Mara Virginia. Universidad Torcuato Di Tella. Escuela de Negocios. Laboratorio de Neurociencia. Centro de Inteligencia Artificial y Neurociencia (CIAN); Argentina. 2025-08-08T11:58:16Z 2025-08-08T11:58:16Z 2025-07-23 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/23367 https://www.frontiersin.org/journals/computer-science/articles/10.3389/fcomp.2025.1512931/full 2624-9898 https://doi.org/10.3389/fcomp.2025.1512931 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Frontiers Media Frontiers in Computer Science 7 : 1512931. (2025). |
| spellingShingle | Organoleptic Analysis Snack Foods Apples Dried Fruits Análisis Organoléptico Aperitivo Manzana Fruta Seca Cross-modal Correspondence Correspondencia Intermodal Guberman, Mariela Sakdavong, Jean Christophe Galmarini, Mara Virginia 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 |
| 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_short | 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 |
| topic | Organoleptic Analysis Snack Foods Apples Dried Fruits Análisis Organoléptico Aperitivo Manzana Fruta Seca Cross-modal Correspondence Correspondencia Intermodal |
| url | http://hdl.handle.net/20.500.12123/23367 https://www.frontiersin.org/journals/computer-science/articles/10.3389/fcomp.2025.1512931/full https://doi.org/10.3389/fcomp.2025.1512931 |
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