{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,13]],"date-time":"2026-03-13T07:04:26Z","timestamp":1773385466056,"version":"3.50.1"},"publisher-location":"New York, NY, USA","reference-count":50,"publisher":"ACM","license":[{"start":{"date-parts":[[2020,10,21]],"date-time":"2020-10-21T00:00:00Z","timestamp":1603238400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.acm.org\/publications\/policies\/copyright_policy#Background"}],"content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2020,10,21]]},"DOI":"10.1145\/3382507.3418862","type":"proceedings-article","created":{"date-parts":[[2020,10,22]],"date-time":"2020-10-22T10:04:34Z","timestamp":1603361074000},"page":"296-304","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":18,"title":["Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception"],"prefix":"10.1145","author":[{"given":"Nimesha","family":"Ranasinghe","sequence":"first","affiliation":[{"name":"University of Maine, Orono, ME, USA"}]},{"given":"Meetha Nesam","family":"James","sequence":"additional","affiliation":[{"name":"University of Maine, Orono, ME, USA"}]},{"given":"Michael","family":"Gecawicz","sequence":"additional","affiliation":[{"name":"University of Maine, Orono, ME, USA"}]},{"given":"Jonathan","family":"Bland","sequence":"additional","affiliation":[{"name":"University of Maine, Orono, ME, USA"}]},{"given":"David","family":"Smith","sequence":"additional","affiliation":[{"name":"University of Maine, Orono, ME, USA"}]}],"member":"320","published-online":{"date-parts":[[2020,10,22]]},"reference":[{"key":"e_1_3_2_2_1_1","volume-title":"Rapid sensory profiling techniques","author":"Ares G","unstructured":"G Ares and SR Jaeger . 2015. Check-all-that-apply (CATA) questions with consumers in practice : experimental considerations and impact on outcome . In Rapid sensory profiling techniques . Elsevier , 227--245. G Ares and SR Jaeger. 2015. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome. In Rapid sensory profiling techniques. Elsevier, 227--245."},{"key":"e_1_3_2_2_2_1","volume-title":"The multisensory perception of flavor. Consciousness and cognition 17, 3","author":"Auvray Malika","year":"2008","unstructured":"Malika Auvray and Charles Spence . 2008. The multisensory perception of flavor. Consciousness and cognition 17, 3 ( 2008 ), 1016--1031. Malika Auvray and Charles Spence. 2008. The multisensory perception of flavor. Consciousness and cognition 17, 3 (2008), 1016--1031."},{"key":"e_1_3_2_2_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2012.09.023"},{"key":"e_1_3_2_2_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages5020027"},{"key":"e_1_3_2_2_5_1","volume-title":"Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chemical senses 18, 3","author":"Bonnans S","year":"1993","unstructured":"S Bonnans and AC Noble . 1993. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chemical senses 18, 3 ( 1993 ), 273--283. S Bonnans and AC Noble. 1993. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chemical senses 18, 3 (1993), 273--283."},{"key":"e_1_3_2_2_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/0005-7916(94)90063-9"},{"key":"e_1_3_2_2_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2019.103841"},{"key":"e_1_3_2_2_8_1","volume-title":"The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee. Food quality and preference 68","author":"Carvalho Fabiana M","year":"2018","unstructured":"Fabiana M Carvalho and Charles Spence . 2018. The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee. Food quality and preference 68 ( 2018 ), 315--321. Fabiana M Carvalho and Charles Spence. 2018. The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee. Food quality and preference 68 (2018), 315--321."},{"key":"e_1_3_2_2_9_1","first-page":"657","article-title":"The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adults","volume":"97","author":"Chan Mabel M","year":"1997","unstructured":"Mabel M Chan and Catherine Kane-Martinelli . 1997 . The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adults . Journal of the Academy of Nutrition and Dietetics 97 , 6 (1997), 657 . Mabel M Chan and Catherine Kane-Martinelli. 1997. The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adults. Journal of the Academy of Nutrition and Dietetics 97, 6 (1997), 657.","journal-title":"Journal of the Academy of Nutrition and Dietetics"},{"key":"e_1_3_2_2_10_1","volume-title":"accessed","author":"Cup The Right","year":"2020","unstructured":"The Right Cup . accessed August 30, 2020 .. https:\/\/www.therightcup.com\/ The Right Cup. accessed August 30, 2020.. https:\/\/www.therightcup.com\/"},{"key":"e_1_3_2_2_11_1","volume-title":"Association learning of likes and dislikes: A review of 25 years of research on human evaluative conditioning. Psychological bulletin 127, 6","author":"Houwer Jan De","year":"2001","unstructured":"Jan De Houwer , Sarah Thomas , and Frank Baeyens . 2001. Association learning of likes and dislikes: A review of 25 years of research on human evaluative conditioning. Psychological bulletin 127, 6 ( 2001 ), 853. Jan De Houwer, Sarah Thomas, and Frank Baeyens. 2001. Association learning of likes and dislikes: A review of 25 years of research on human evaluative conditioning. Psychological bulletin 127, 6 (2001), 853."},{"key":"e_1_3_2_2_12_1","volume-title":"The impact of perceptual interactions on perceived flavor. Food Quality and preference 15, 2","author":"Delwiche Jeannine","year":"2004","unstructured":"Jeannine Delwiche . 2004. The impact of perceptual interactions on perceived flavor. Food Quality and preference 15, 2 ( 2004 ), 137--146. Jeannine Delwiche. 2004. The impact of perceptual interactions on perceived flavor. Food Quality and preference 15, 2 (2004), 137--146."},{"key":"e_1_3_2_2_13_1","doi-asserted-by":"crossref","unstructured":"Lauren Dooley Young-seung Lee and Jean-Fran\u00e7ois Meullenet. 2010. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food quality and preference 21 4 (2010) 394--401.  Lauren Dooley Young-seung Lee and Jean-Fran\u00e7ois Meullenet. 2010. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food quality and preference 21 4 (2010) 394--401.","DOI":"10.1016\/j.foodqual.2009.10.002"},{"key":"e_1_3_2_2_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2018.02.012"},{"key":"e_1_3_2_2_15_1","doi-asserted-by":"publisher","DOI":"10.1145\/3322276.3322336"},{"key":"e_1_3_2_2_16_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173225.3173241"},{"key":"e_1_3_2_2_17_1","volume-title":"Examining emotions and comparing the EsSense Profile\u00ae and the Coffee Drinking Experience in coffee drinkers in the natural environment. Food quality and preference 56","author":"Kanjanakorn Alisa","year":"2017","unstructured":"Alisa Kanjanakorn and Jeehyun Lee . 2017. Examining emotions and comparing the EsSense Profile\u00ae and the Coffee Drinking Experience in coffee drinkers in the natural environment. Food quality and preference 56 ( 2017 ), 69--79. Alisa Kanjanakorn and Jeehyun Lee. 2017. Examining emotions and comparing the EsSense Profile\u00ae and the Coffee Drinking Experience in coffee drinkers in the natural environment. Food quality and preference 56 (2017), 69--79."},{"key":"e_1_3_2_2_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2009.02.005"},{"key":"e_1_3_2_2_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2010.08.004"},{"key":"e_1_3_2_2_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2012.08.007"},{"key":"e_1_3_2_2_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-540-73841-1_42"},{"key":"e_1_3_2_2_22_1","volume-title":"Sensory evaluation of food: principles and practices","author":"Lawless Harry T","unstructured":"Harry T Lawless and Hildegarde Heymann . 2010. Sensory evaluation of food: principles and practices . Springer Science & Business Media . Harry T Lawless and Hildegarde Heymann. 2010. Sensory evaluation of food: principles and practices. Springer Science & Business Media."},{"key":"e_1_3_2_2_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijhm.2018.05.009"},{"key":"e_1_3_2_2_24_1","volume-title":"Evaluation of the labeled hedonic scale under different experimental conditions. Food quality and preference 21, 5","author":"Lim Juyun","year":"2010","unstructured":"Juyun Lim and Tomomi Fujimaru . 2010. Evaluation of the labeled hedonic scale under different experimental conditions. Food quality and preference 21, 5 ( 2010 ), 521--530. Juyun Lim and Tomomi Fujimaru. 2010. Evaluation of the labeled hedonic scale under different experimental conditions. Food quality and preference 21, 5 (2010), 521--530."},{"key":"e_1_3_2_2_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2007.07.002"},{"key":"e_1_3_2_2_26_1","volume-title":"Emotion regulation and well-being","author":"Macht Michael","unstructured":"Michael Macht and Gwenda Simons . 2011. Emotional eating . In Emotion regulation and well-being . Springer , 281--295. Michael Macht and Gwenda Simons. 2011. Emotional eating. In Emotion regulation and well-being. Springer, 281--295."},{"key":"e_1_3_2_2_27_1","volume-title":"Taste and odor recognition memory: the emotional flavor of life. 23, 5--6","author":"Miranda Mar\u00eda Isabel","year":"2012","unstructured":"Mar\u00eda Isabel Miranda . 2012. Taste and odor recognition memory: the emotional flavor of life. 23, 5--6 ( 2012 ), 481--499. Mar\u00eda Isabel Miranda. 2012. Taste and odor recognition memory: the emotional flavor of life. 23, 5--6 (2012), 481--499."},{"key":"e_1_3_2_2_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2006.05.017"},{"key":"e_1_3_2_2_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9384(80)90257-7"},{"key":"e_1_3_2_2_30_1","doi-asserted-by":"publisher","DOI":"10.1145\/1959826.1959860"},{"key":"e_1_3_2_2_31_1","doi-asserted-by":"publisher","DOI":"10.1145\/2207676.2207747"},{"key":"e_1_3_2_2_32_1","doi-asserted-by":"publisher","DOI":"10.1145\/1785455.1785473"},{"key":"e_1_3_2_2_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2015.08.005"},{"key":"e_1_3_2_2_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2012.08.012"},{"key":"e_1_3_2_2_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2015.06.003"},{"key":"e_1_3_2_2_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12193"},{"key":"e_1_3_2_2_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2015.02.007"},{"key":"e_1_3_2_2_38_1","doi-asserted-by":"publisher","DOI":"10.1145\/2512142.2512148"},{"key":"e_1_3_2_2_39_1","doi-asserted-by":"publisher","DOI":"10.1145\/2996462"},{"key":"e_1_3_2_2_40_1","doi-asserted-by":"publisher","DOI":"10.1109\/ISWC.2012.16"},{"key":"e_1_3_2_2_41_1","doi-asserted-by":"publisher","DOI":"10.1145\/3123266.3123440"},{"key":"e_1_3_2_2_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.05.030"},{"key":"e_1_3_2_2_43_1","unstructured":"Vera Sacharin Katja Schlegel and Klaus R Scherer. 2012. Geneva emotion wheel rating study. (2012).  Vera Sacharin Katja Schlegel and Klaus R Scherer. 2012. Geneva emotion wheel rating study. (2012)."},{"key":"e_1_3_2_2_44_1","volume-title":"Food, people and society","author":"Schifferstein Hendrik NJ","unstructured":"Hendrik NJ Schifferstein . 2001. Effects of product beliefs on product perception and liking . In Food, people and society . Springer , 73--96. Hendrik NJ Schifferstein. 2001. Effects of product beliefs on product perception and liking. In Food, people and society. Springer, 73--96."},{"key":"e_1_3_2_2_45_1","first-page":"1034","article-title":"Neural substrates of taste\/smell interaction and flavor in the human brain","volume":"26","author":"Small Dana M","year":"2001","unstructured":"Dana M Small and Marilyn K Jones-Gotman . 2001 . Neural substrates of taste\/smell interaction and flavor in the human brain . Chemical Senses 26 , 8 (2001), 1034 . Dana M Small and Marilyn K Jones-Gotman. 2001. Neural substrates of taste\/smell interaction and flavor in the human brain. Chemical Senses 26, 8 (2001), 1034.","journal-title":"Chemical Senses"},{"key":"e_1_3_2_2_46_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2011.00299.x"},{"key":"e_1_3_2_2_47_1","volume-title":"Multisensory flavour perception. Flavour: From Food to Perception","author":"Spence Charles","year":"2017","unstructured":"Charles Spence . 2017. Multisensory flavour perception. Flavour: From Food to Perception ( 2017 ), 373--394. Charles Spence. 2017. Multisensory flavour perception. Flavour: From Food to Perception (2017), 373--394."},{"key":"e_1_3_2_2_48_1","volume-title":"Assessing the influence of the coffee cup on the multisensory tasting experience. Food quality and preference","author":"Spence Charles","year":"2019","unstructured":"Charles Spence and Fabiana M Carvalho . 2019. Assessing the influence of the coffee cup on the multisensory tasting experience. Food quality and preference ( 2019 ). Charles Spence and Fabiana M Carvalho. 2019. Assessing the influence of the coffee cup on the multisensory tasting experience. Food quality and preference (2019)."},{"key":"e_1_3_2_2_49_1","volume-title":"Emotion Measurement","author":"van Zyl Hannelize","unstructured":"Hannelize van Zyl . 2016. Emotion in Beverages . In Emotion Measurement . Elsevier , 473--499. Hannelize van Zyl. 2016. Emotion in Beverages. In Emotion Measurement. Elsevier, 473--499."},{"key":"e_1_3_2_2_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cub.2015.09.009"}],"event":{"name":"ICMI '20: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION","location":"Virtual Event Netherlands","acronym":"ICMI '20","sponsor":["SIGCHI ACM Special Interest Group on Computer-Human Interaction"]},"container-title":["Proceedings of the 2020 International Conference on Multimodal Interaction"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3382507.3418862","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3382507.3418862","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,17]],"date-time":"2025-06-17T22:02:48Z","timestamp":1750197768000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3382507.3418862"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,10,21]]},"references-count":50,"alternative-id":["10.1145\/3382507.3418862","10.1145\/3382507"],"URL":"https:\/\/doi.org\/10.1145\/3382507.3418862","relation":{},"subject":[],"published":{"date-parts":[[2020,10,21]]},"assertion":[{"value":"2020-10-22","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}