Effects of Visual Priming on Taste-Odor Interaction

Little is known about the influence of visual characteristics other than colour on flavor perception, and the complex interactions between more than two sensory modalities. This study focused on the effects of recognizability of visual (texture) information on flavor perception of odorized sweet beverages

Multimodal Chemosensory Integration through the Maxillary Palp in Drosophila

Drosophila melanogaster has an olfactory organ called the maxillary palp. It is smaller and numerically simpler than the antenna, and its specific role in behavior has long been unclear. Because of its proximity to the mouthparts, I explored the possibility of a role in taste behavior. Maxillary palp was tuned to mediate odor-induced taste enhancement: a sucrose solution was more appealing when simultaneously presented with the odorant 4-methylphenol. The same result was observed with other odors that stimulate other types of olfactory receptor neuron in the maxillary palp. When an antennal olfactory receptor was genetically introduced in the maxillary palp, the fly interpreted a new odor as a sweet-enhancing smell. These results all point to taste enhancement as a function of the maxillary palp. It also opens the door for studying integration of multiple senses in a model organism

As light as your scent: effects of smell and sound on body image perception

How people mentally represent their body appearance (i.e., body image perception - BIP) does not always match their actual body. BIP distortions can lead to a detriment in physical and emotional health. Recent works in HCI have shown that technology can be used to change people’s BIP through visual, tactile, proprioceptive, and auditory stimulation. This paper investigates, for the first time, the effect of olfactory stimuli, by looking at a possible enhancement of a known auditory effect on BIP.We present two studies building on emerging knowledge in the field of crossmodal correspondences. First, we explored the correspondences between scents and body shapes. Then, we investigated the impact of combined scents and sounds on one’s own BIP. Our results show that scent stimuli can be used to make participants feel lighter or heavier (i.e., using lemon or vanilla) and to enhance the effect of sound on perceived body lightness. We discuss how these findings can inform future research and design directions to overcome body misperception and create novel augmented and embodied experiences

Certify or not? An analysis of organic food supply chain with competing suppliers

Customers expect companies to provide clear health-related information for the products they purchase in a big data environment. Organic food is data-enabled with the organic label, but the certification cost discourages small-scale suppliers from certifying their product. This lack of a label means that product that satisfies the organic standard is regarded as conventional product. By considering the trade-off between the profit gained from organic label and additional costs of certification, this paper investigates an organic food supply chain where a leading retailer procures from two suppliers with different brands. Customers care about both the brand-value and quality (more specifically, if food is organic or not) when purchasing the product. We explore the organic certification and wholesale pricing strategies for suppliers, and the supplier selection and retail pricing strategies for the retailer. We find that when two suppliers adopt asymmetric certification strategy, the retailer tends to procure the product with organic label. The supplier without a brand name can compensate with organic certification, which leads to more profits than the branded rival. As the risk of being abandoned by the retailer increases, the supplier without a brand name is more eager than the rival to obtain the organic label. If both suppliers certify the product, however, they will fall into a prisoner’s dilemma under situation with low health utility from organic label and high certification cost

Does corporate reputation matter? Role of social media in consumer intention to purchase innovative food product

The exponential growth of the corporate reputation in food industry has resulted in innovations in every link of its supply chain. There have been studies that have characterized innovation in various industries from the perspective of technology, but far fewer in the area of corporate reputation, consumer perception, and intention towards innovations in food products. This research analyses the innovations in the food industry from the perspective of the consumer and provides a conceptual framework of food innovation stages. The study also investigates the relationship between corporate reputation and intention towards food innovation along with the other components of TPB model with an extension of social media engagement. The results from India and US samples confirm that social media engagement have a significant role to play in creating intention to purchase innovative food products. The study compares the US and Indian samples and identifies differences in subjective norms and perceived behavioural control

On the Colours of Odours

In the present study, we explore the existence of cross-cultural differences in odour-colour correspondences between two European countries with geographic proximity and shared history: England and France. Moreover, we test whether a single chromatic arrangement can be used to represent an odour in both countries, even if the odour-colour association for this odour differed. The responses of 59 British and 60 French participants to the same set of odorants were compared. Significant colour characterizations were observed for each and every one of the odours tested in both populations. Moreover, both commonalities and differences were reported between the two populations in terms of the odour-colour associations that they exhibited. In the second part of the study, the ability of “chromatic cards” to represent odours was tested. Those “chromatic cards” are objective coloured arrangements generated by a new patented scientific tool developed at Lorraine University (patent FR n°1255688). This tool is based on a neural network algorithm for colour forecasting. It generates a chromatic card that represents any odour from its chemical composition and sensory description. In this study, participants were presented with three cards obtained from an analysis of lavender, cucumber, and peppermint odours. First, the participants had to name the odour evoked by each card. Next, they selected from amongst three different olfactory stimuli the one that best matched each card. The chromatic representations evoked the appropriate odour percept and were significantly associated to their related odours in both of the populations. These findings highlight the existence of common colour representations of odours amongst French and British participants, though some differences were also found. Despite these differences, we were able to validate the relevancy of using single chromatic arrangements in both countries in order to communicate odour information. The latter result may open-up the way for a number of potentially important applications in the design and marketing of both food and non-food products