Cargando…
With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food
Among the senses of food, our subjective sense of taste is significantly influenced by our visual perception. In appetite science, previous research has reported that when we estimate quality in daily life, we rely considerably on visual information. This study focused on the multimodal mental image...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8555489/ https://www.ncbi.nlm.nih.gov/pubmed/34721146 http://dx.doi.org/10.3389/fpsyg.2021.699218 |
_version_ | 1784591987754663936 |
---|---|
author | Kokaji, Nao Nakatani, Masashi |
author_facet | Kokaji, Nao Nakatani, Masashi |
author_sort | Kokaji, Nao |
collection | PubMed |
description | Among the senses of food, our subjective sense of taste is significantly influenced by our visual perception. In appetite science, previous research has reported that when we estimate quality in daily life, we rely considerably on visual information. This study focused on the multimodal mental imagery evoked by the visual information of food served on a plate and examined the effect of the peripheral visual information of garnish on the sensory impression of the main dish. A sensory evaluation experiment was conducted to evaluate the impressions of food photographs, and multivariate analysis was used to structure sensory values. It was found that the appearance of the garnish placed on the plates close to the main dish contributes to visual appetite stimulants. It is evident that color, moisture, and taste (sourness and spiciness) play a major role in the acceptability of food. To stimulate one’s appetite, it is important to make the main dish appear warm. These results can be used to modulate the eating experience and stimulate appetite. Applying these results to meals can improve the dining experience by superimposing visual information with augmented reality technology or by presenting real appropriate garnishes. |
format | Online Article Text |
id | pubmed-8555489 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-85554892021-10-30 With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food Kokaji, Nao Nakatani, Masashi Front Psychol Psychology Among the senses of food, our subjective sense of taste is significantly influenced by our visual perception. In appetite science, previous research has reported that when we estimate quality in daily life, we rely considerably on visual information. This study focused on the multimodal mental imagery evoked by the visual information of food served on a plate and examined the effect of the peripheral visual information of garnish on the sensory impression of the main dish. A sensory evaluation experiment was conducted to evaluate the impressions of food photographs, and multivariate analysis was used to structure sensory values. It was found that the appearance of the garnish placed on the plates close to the main dish contributes to visual appetite stimulants. It is evident that color, moisture, and taste (sourness and spiciness) play a major role in the acceptability of food. To stimulate one’s appetite, it is important to make the main dish appear warm. These results can be used to modulate the eating experience and stimulate appetite. Applying these results to meals can improve the dining experience by superimposing visual information with augmented reality technology or by presenting real appropriate garnishes. Frontiers Media S.A. 2021-10-15 /pmc/articles/PMC8555489/ /pubmed/34721146 http://dx.doi.org/10.3389/fpsyg.2021.699218 Text en Copyright © 2021 Kokaji and Nakatani. https://creativecommons.org/licenses/by/4.0/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) and the copyright owner(s) 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. |
spellingShingle | Psychology Kokaji, Nao Nakatani, Masashi With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title | With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title_full | With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title_fullStr | With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title_full_unstemmed | With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title_short | With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food |
title_sort | with a hint of sudachi: food plating can facilitate the fondness of food |
topic | Psychology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8555489/ https://www.ncbi.nlm.nih.gov/pubmed/34721146 http://dx.doi.org/10.3389/fpsyg.2021.699218 |
work_keys_str_mv | AT kokajinao withahintofsudachifoodplatingcanfacilitatethefondnessoffood AT nakatanimasashi withahintofsudachifoodplatingcanfacilitatethefondnessoffood |