Search
Presentation Details
| Eating with Feeling: Exploring Connections Between Emotions and Chemosensory Stimuli |
| Kathryn Deibler1, Xiaorong (Phoebe) Su2, Casey Trimmer3, Dan Wesson4, Theresa White5 1Flavour Essentials, , , 2Cargill, , , 3Firmenich, , , 4University of Florida, , , 5Le Moyne College, , , |
Understanding the interplay between emotions and chemosensory stimuli presents significant opportunities for industries focused on product development in food, fragrance, and other consumer goods. This presentation will explore the neurobiological and psychological foundations that link emotional processing with the chemical senses, specifically olfaction and gustation. Furthermore, advancements in the measurement of emotional responses to chemosensory stimuli, such as augmented reality, large language models, generative AI, and neuroimaging, will be examined in conjunction with traditional models such as psychophysics and electroencephalography (EEG), highlighting potential multi-component approaches to innovative product applications. This discussion will focus on practical insights for industry professionals, emphasizing how a deeper understanding of emotional arousal and chemical senses can inform the design of products that evoke desired emotional responses, enhancing consumer satisfaction. By bridging the gap between sensory science and emotional response, this research has the potential to revolutionize approaches to flavor, fragrance, and product development across various sectors. |