Multisensory Factors Affecting Taste Perception in a Virtual Restaurant

Collaborators:

Ipek Coskun, Yusuf Gungor, Sibel Ozilgen

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Introduction

Virtual reality (VR) can serve as a valuable tool for creating a range of multisensory environments that can aid in the design of interiors, menus, and food. Additionally, VR can help prevent unwanted influence from other sensory modalities. In this particular study, we examined the effects of visual, visuotactile, sound, and scent stimuli on taste perception. Prior to the experiment, we conducted a pre-test to gather self-reported sensory characteristics by asking participants to associate songs from various genres with sensory attributes. During the experiment, participants were exposed to multiple virtual environments and asked to evaluate the taste of a solution.

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Methodology

Participants were presented with 22 virtual restaurant settings that included various combinations of music, colors, scents, fonts, and textures. Each room required participants to rate the flavors in their drinks on a scale of 0 to 7 for saltiness, sweetness, sourness, bitterness, and umaminess. The colors were applied to all objects and walls in each scene, while in the default scene with white objects and walls, the font was projected on the wall, the textures were shown on the table surface, and the music and smells were also presented. After each exposure, participants were asked to rate the taste of their beverages. The order of the variables in each scene was randomized to minimize order effects.

Below is a playable version of the environment.