ORIGINAL RESEARCH article
Front. Comput. Sci.
Sec. Human-Media Interaction
Volume 7 - 2025 | doi: 10.3389/fcomp.2025.1512931
This article is part of the Research TopicCutting-Edge Technologies for Multi-Sensory Research at the Frontier Between DisciplinesView all 4 articles
Modulating Taste Perception Through Color and Shape: A Mixed Reality Study on Solid Foods
Provisionally accepted
- 1National Scientific and Technical Research Council (CONICET), Buenos Aires, Buenos Aires, Argentina
- 2UMR5263 Cognition, Langues, Langage, Ergonomie (CLLE), Toulouse, France
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The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were tested: the effect of product color, the effect of shape and color of context, the effect of congruent product and context color and shape. A 2alternative forced choice (2-AFC) test was conducted with 102 participants to assess taste perception. Results showed no significant differences for product or context color alone. However, in the third experiment, participants selected consistently the green snack in the green angular context as the sourest, demonstrating the importance of sensory congruence. Conceptually, participants associated red and pink with sweetness (70%), green and yellow with sourness (68%). Additionally, over 90% linked rounded shapes to sweetness and angular shapes to sourness. The study highlights how visual stimuli and shape can influence solid food taste perception, with MR providing a valuable tool for controlling sensory inputs.
Keywords: Sensory analysis, virtual reality, cross-modal correspondence, Snack, context
Received: 17 Oct 2024; Accepted: 14 Jul 2025.
Copyright: © 2025 Guberman, SAKDAVONG and Galmarini. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Jean-Christophe SAKDAVONG, UMR5263 Cognition, Langues, Langage, Ergonomie (CLLE), Toulouse, France
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