SPISE2024（官能評価の国際学会）で基調講演とポスター発表を行いました

学会名：SPISE 2024 (Summer Program in Sensory Evaluation 2024 -The New Diverse Facets of Sensory Evaluation-)
日程：22 - 27 July 2024, Ho Chi Minh City University of Technology 
Keynote:

Title:NEW APPROACH TO GASTRONOMY VIA MULTISENSORY COGNITIVE SCIENCE
Abstract

In response to the remarkable advancements in VR technology, molecular biology, and the societal imperative to enhance the deliciousness of plant-based foods, I propose a new approach to gastronomy through multisensory cognitive science, henceforth referred to as "Gastro-Cognitive Science" (GCS). This interdisciplinary field aims to unravel the cognitive systems behind perceptions of deliciousness by examining multisensory integration mechanisms, while considering individual biological and cultural backgrounds. Utilizing cutting-edge multisensory VR devices, GCS seeks to revolutionize flavor transmission and create novel food experiences, drawing insights from cognitive psychology, neurobiology, and informatics.

My team’s research has revealed that the coordination between exhalation and inhalation significantly impacts flavor-olfactory integration, leading to the development of a method to visualize flavors mediated by affective meaning. GCS emphasizes practical applications in flavor transmission and enhancement, particularly in the realm of emerging food technologies such as plant-based meat alternatives. By deciphering the cognitive mechanisms of flavor, GCS could transform the consumption of these innovative food options into richer culinary experiences, encouraging collaboration with food and electronics makers to explore GCS in both the real world and virtual environments.

Keywords: Cognitive Psychology, Multisensory Perception, VR technology 

Poster:
Title: THE MOVIE OF FLAVOR: VISUAL REPRESENTATION TECHNIQUES TO EXPRESS DYNAMIC FLAVOR CHANGES
 Miyamae, A., Ishibashi, K., Matsubara, K. and Wada, Y.
Abstract

Objectives: The purpose of this study was to visually represent the dynamic changes in flavor profiles during consumption, critical to understanding the emotional impact of flavors on consumers but which has so far been challenging to depict with standard visual media.

Methods: We selected chocolate as our test sample and applied the Temporal Dominance of Sensations (TDS) method to gather dynamic data on its flavor characteristics. Additionally, we applied the Semantic Differential (SD) method to align flavor attributes and visual elements within the same psychological space, establishing correlations between specific flavor experiences and their corresponding visual representations. The novelty of our approach lies in integrating these methods with animation techniques to depict dynamic flavor changes visually.

Results: A key outcome of this research was the creation of animations integrating visual elements that are matched and transformed according to the dynamic flavor data of chocolate. This method allowed us to visualize complex and transient flavor profiles at brief intervals, capturing changes in taste sensations and providing a method to visually communicate these changes effectively.

Conclusions: While challenges in selecting baseline shapes, blending techniques, and creating more effective animations remain, the techniques developed through this study are beneficial in enhancing the accuracy and dynamism of representing the intricate world of flavor perception. Our approach demonstrates an application of the traditional TDS and SD methods by introducing a visual and dynamic element to the representation of flavor profiles.  These techniques hold promise for further development, with potential applications extending beyond academic research into commercial settings, thereby advancing the representation of flavor in a variety of contexts.

Keywords: flavor, Temporal Dominance of Sensations (TDS), Semantic Differential (SD)