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LeviSense: A platform for the multisensory integration in levitating food and insights into its effect on flavour perception

Chi, TV; Marzo, A; Memoli, G; Maggioni, E; Ablart, D; Yeomans, M; Obrist, M; (2020) LeviSense: A platform for the multisensory integration in levitating food and insights into its effect on flavour perception. International Journal of Human-Computer Studies , 139 , Article 102428. 10.1016/j.ijhcs.2020.102428. Green open access

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Abstract

Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved, even if we are not aware of it. However, while multisensory integration has been well studied in psychology, there is not a single platform for testing systematically the effects of different stimuli. This lack of platform results in unresolved design challenges for the design of taste-based immersive experiences. Here, we present LeviSense: the first system designed for multisensory integration in gustatory experiences based on levitated food. Our system enables the systematic exploration of different sensory effects on eating experiences. It also opens up new opportunities for other professionals (e.g., molecular gastronomy chefs) looking for innovative taste-delivery platforms. We describe the design process behind LeviSense and conduct two experiments to test a subset of the crossmodal combinations (i.e., taste and vision, taste and smell). Our results show how different lighting and smell conditions affect the perceived taste intensity, pleasantness, and satisfaction. We discuss how LeviSense creates a new technical, creative, and expressive possibilities in a series of emerging design spaces within Human-Food Interaction.

Type: Article
Title: LeviSense: A platform for the multisensory integration in levitating food and insights into its effect on flavour perception
Open access status: An open access version is available from UCL Discovery
DOI: 10.1016/j.ijhcs.2020.102428
Publisher version: https://doi.org/10.1016/j.ijhcs.2020.102428
Language: English
Additional information: This version is the author accepted manuscript. For information on re-use, please refer to the publisher’s terms and conditions.
Keywords: Taste, Acoustic levitation, Food delivery system, Taste perception, Flavour, Multisensory, Taste experience, Food interaction design
UCL classification: UCL
UCL > Provost and Vice Provost Offices
UCL > Provost and Vice Provost Offices > UCL BEAMS
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science
UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Computer Science
URI: https://discovery.ucl.ac.uk/id/eprint/10112393
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