University of Twente Student Theses


The impact of visual information within the Sensory Interactive Table on food perceptions

Dzhondzhorova, Gergana (2023) The impact of visual information within the Sensory Interactive Table on food perceptions.

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Abstract:This research focuses on perceptions of food properties that can be altered by receiving visual information in the eating environment. Through a literature review study it was found that colors affect attitudes toward food and hence, eating behavior can be influenced. Therefore, this thesis investigates the influence of colors on perception of food in the domain of Human-Computer Interaction (HCI), where a Sensory Interactive Table (SIT) provides visual cues to the user to alter their perceptions of food flavor. The literature study revealed that not only the color of the food can affect judgements toward it, but also colors in the eating environment - namely the color of the plateware is suggested to enhance perceptions of taste of food (the sweetness of the food can be enhanced by the contrast between the color of the dish and color of the plate, as well as the spiciness of food that can be enhanced by the color of the plate). However, resources are scarce and a gap in literature about the influence of plateware color on perceptions of food flavor was identified (for example, impact of plate color on perceptions of strawberry flavor, blueberry flavor, etc.). Therefore, the objective of this research was to identify in what way and whether, the color information provided by SIT in the eating environment influences perceived flavor of food. Consequently, a study was designed to investigate the influence of colors on flavor perceptions of food they are associated with (the influence of: red color on perceived strawberry flavor of yogurt, blue color on perceived blueberry flavor of yogurt, yellow color on perceived banana flavor of yogurt). A control condition for the study was designed to explore the impact of perceived environmental information on perceptions of food in the frame of material-color influence. The control condition involved a lab experiment in a setting as close as possible to an everyday eating where differently colored bowls were used. An experimental condition for the study involved exploration of the effect of color on perceptions of food in the frame of environmental-color influence within SIT. Hence, the experimental condition (the SIT condition) researched the impact of projected colors on the surface of SIT, on perceptions of the provided food. The SIT condition was also explored for any influence of the plateware appearance on translating the color information on food perceptions in two concepts (one using white colored plateware and the other - transparent-glass plateware). Overall, the flavor perceptions of the variety of yogurt tested were enhanced in the SIT condition, in the transparent-glass plateware concept. The blue color enhanced perceptions of blueberry flavor in both conditions. Considering the limitations of the study, the red color can be considered to also have enhanced the perceived strawberry flavor in the two conditions. The banana flavor was not found to be enhanced by the yellow color in the control condition, as well as in the white colored plateware concept within the SIT condition. However, in the transparent glass plateware SIT concept, regarding the results and the limitations of the study, the perceived banana yogurt can be considered to have been enhanced by the yellow color projected under the bowl. Thus, the color information perceived by SIT when a non-colored plateware is used (transparent-glass) is found to intensify the flavor perceptions among the majority of yogurt types tested.
Item Type:Essay (Master)
Faculty:EEMCS: Electrical Engineering, Mathematics and Computer Science
Programme:Interaction Technology MSc (60030)
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