Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD

We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic...

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Autores principales:	Keisuke Tomono, Yutaka Ishibashi, Akira Tomono
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food image smell saliva pupil electrocardiograph NIRS Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/16e0a190afe44d78831aa40955b1519a
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spelling	oai:doaj.org-article:16e0a190afe44d78831aa40955b1519a2021-11-25T18:58:25ZEvaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD10.3390/s212276701424-8220https://doaj.org/article/16e0a190afe44d78831aa40955b1519a2021-11-01T00:00:00Zhttps://www.mdpi.com/1424-8220/21/22/7670https://doaj.org/toc/1424-8220We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results.Keisuke TomonoYutaka IshibashiAkira TomonoMDPI AGarticlefood imagesmellsalivapupilelectrocardiographNIRSChemical technologyTP1-1185ENSensors, Vol 21, Iss 7670, p 7670 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food image smell saliva pupil electrocardiograph NIRS Chemical technology TP1-1185
spellingShingle	food image smell saliva pupil electrocardiograph NIRS Chemical technology TP1-1185 Keisuke Tomono Yutaka Ishibashi Akira Tomono Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
description	We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results.
format	article
author	Keisuke Tomono Yutaka Ishibashi Akira Tomono
author_facet	Keisuke Tomono Yutaka Ishibashi Akira Tomono
author_sort	Keisuke Tomono
title	Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
title_short	Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
title_full	Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
title_fullStr	Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
title_full_unstemmed	Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
title_sort	evaluation of realistic sensation using biological reaction measurements for food videos presented by kmmd
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/16e0a190afe44d78831aa40955b1519a
work_keys_str_mv	AT keisuketomono evaluationofrealisticsensationusingbiologicalreactionmeasurementsforfoodvideospresentedbykmmd AT yutakaishibashi evaluationofrealisticsensationusingbiologicalreactionmeasurementsforfoodvideospresentedbykmmd AT akiratomono evaluationofrealisticsensationusingbiologicalreactionmeasurementsforfoodvideospresentedbykmmd
_version_	1718410448287563776

Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD

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