{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T07:56:07Z","timestamp":1776930967829,"version":"3.51.2"},"publisher-location":"New York, NY, USA","reference-count":79,"publisher":"ACM","funder":[{"name":"JST CRONOS","award":["JPMJCS24K3"],"award-info":[{"award-number":["JPMJCS24K3"]}]},{"name":"JSPS KAKENHI","award":["23KJ0587"],"award-info":[{"award-number":["23KJ0587"]}]},{"name":"JSPS KAKENHI","award":["25K24431"],"award-info":[{"award-number":["25K24431"]}]},{"name":"JSPS KAKENHI","award":["23H00079"],"award-info":[{"award-number":["23H00079"]}]},{"name":"JSPS KAKENHI","award":["22K18424"],"award-info":[{"award-number":["22K18424"]}]}],"content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2026,4,13]]},"DOI":"10.1145\/3772318.3791438","type":"proceedings-article","created":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T05:37:48Z","timestamp":1776058668000},"page":"1-17","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Amplifying Trigeminal Flavour: Enhancing Spiciness and Coolness by Electrical and Olfactory Stimulation"],"prefix":"10.1145","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8404-112X","authenticated-orcid":false,"given":"Masaki","family":"Ohno","sequence":"first","affiliation":[{"name":"The University of Tokyo, Bunkyo-ku, Tokyo, Japan and BKC Research Organization of Social Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-0889-3870","authenticated-orcid":false,"given":"Satoshi","family":"Tanaka","sequence":"additional","affiliation":[{"name":"Graduate School of Information Science and Technology, The University of Tokyo, Tokyo, Bunkyo-ku, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9714-4363","authenticated-orcid":false,"given":"Kazuma","family":"Aoyama","sequence":"additional","affiliation":[{"name":"Katayanagi Advanced Research Institute, Tokyo University of Technology, Ota, Tokyo, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4982-6562","authenticated-orcid":false,"given":"Yuji","family":"Wada","sequence":"additional","affiliation":[{"name":"Ritsumeikan University, Kusatsu, Shiga, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9010-1491","authenticated-orcid":false,"given":"Takuji","family":"Narumi","sequence":"additional","affiliation":[{"name":"The University of Tokyo, Tokyo, Bunkyo-ku, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"320","published-online":{"date-parts":[[2026,4,13]]},"reference":[{"key":"e_1_3_3_2_2_2","doi-asserted-by":"crossref","unstructured":"Saad\u00a0Hameed Abid Zhiyong Li Renfa Li and Jumana Waleed. 2015. Anaglyph video smell presentation using micro-porous piezoelectric film olfactory display. Displays 39 (2015) 55\u201367. doi:10.1016\/j.displa.2015.08.004","DOI":"10.1016\/j.displa.2015.08.004"},{"key":"e_1_3_3_2_3_2","doi-asserted-by":"publisher","DOI":"10.1145\/3290605.3300908"},{"key":"e_1_3_3_2_4_2","doi-asserted-by":"crossref","unstructured":"A. Antal I. Alekseichuk M. Bikson J. Brockm\u00f6ller A.R. Brunoni R. Chen L.G. Cohen G. Dowthwaite J. Ellrich A. Fl\u00f6el F. Fregni M.S. George R. Hamilton J. Haueisen C.S. Herrmann F.C. Hummel J.P. Lefaucheur D. Liebetanz C.K. Loo C.D. McCaig C. Miniussi P.C. Miranda V. Moliadze M.A. Nitsche R. Nowak F. Padberg A. Pascual-Leone W. Poppendieck A. Priori S. Rossi P.M. Rossini J. Rothwell M.A. Rueger G. Ruffini K. Schellhorn H.R. Siebner Y. Ugawa A. Wexler U. Ziemann M. Hallett and W. Paulus. 2017. Low intensity transcranial electric stimulation: Safety ethical legal regulatory and application guidelines. Clinical Neurophysiology 128 9 (2017) 1774\u20131809. doi:10.1016\/j.clinph.2017.06.001","DOI":"10.1016\/j.clinph.2017.06.001"},{"key":"e_1_3_3_2_5_2","doi-asserted-by":"publisher","DOI":"10.1145\/3214907.3214916"},{"key":"e_1_3_3_2_6_2","doi-asserted-by":"crossref","unstructured":"Kazuma Aoyama Kenta Sakurai Satoru Sakurai Makoto Mizukami Taro Maeda and Hideyuki Ando. 2017. Galvanic tongue stimulation inhibits five basic tastes induced by aqueous electrolyte solutions. Frontiers in psychology 8 (2017) 2112. doi:10.3389\/fpsyg.2017.02112","DOI":"10.3389\/fpsyg.2017.02112"},{"key":"e_1_3_3_2_7_2","doi-asserted-by":"publisher","unstructured":"Michael Bandell Gina\u00a0M Story Sun\u00a0Wook Hwang Veena Viswanath Samer\u00a0R Eid Matt\u00a0J Petrus Taryn\u00a0J Earley and Ardem Patapoutian. 2004. Noxious Cold Ion Channel TRPA1 Is Activated by Pungent Compounds and Bradykinin. Neuron 41 6 (2004) 849\u2013857. 10.1016\/S0896-6273(04)00150-3","DOI":"10.1016\/S0896-6273(04)00150-3"},{"key":"e_1_3_3_2_8_2","doi-asserted-by":"publisher","unstructured":"Diana\u00a0M Bautista Jan Siemens Joshua\u00a0M Glazer Pamela\u00a0R Tsuruda Allan\u00a0I Basbaum Cheryl\u00a0L Stucky Sven-Eric Jordt and David Julius. 2007. The menthol receptor TRPM8 is the principal detector of environmental cold. Nature 448 7150 (2007) 204\u2013208. 10.1038\/nature05910","DOI":"10.1038\/nature05910"},{"key":"e_1_3_3_2_9_2","doi-asserted-by":"publisher","DOI":"10.1145\/3586183.3606818"},{"key":"e_1_3_3_2_10_2","doi-asserted-by":"publisher","DOI":"10.1145\/3313831.3376806"},{"key":"e_1_3_3_2_11_2","doi-asserted-by":"publisher","DOI":"10.1145\/3411764.3445300"},{"key":"e_1_3_3_2_12_2","doi-asserted-by":"crossref","unstructured":"E\u00a0Leslie Cameron. 2014. Pregnancy and olfaction: a review. Frontiers in psychology 5 (2014) 72657. doi:10.3389\/fpsyg.2014.00067","DOI":"10.3389\/fpsyg.2014.00067"},{"key":"e_1_3_3_2_13_2","doi-asserted-by":"crossref","unstructured":"Antonio Cataldo Nobuhiro Hagura Yousef Hyder and Patrick Haggard. 2021. Touch inhibits touch: sanshool-induced paradoxical tingling reveals perceptual interaction between somatosensory submodalities. Proceedings of the Royal Society B: Biological Sciences 288 1943 (01 2021) 20202914. doi:10.1098\/rspb.2020.2914","DOI":"10.1098\/rspb.2020.2914"},{"key":"e_1_3_3_2_14_2","doi-asserted-by":"publisher","unstructured":"Michael\u00a0J Caterina Mark\u00a0A Schumacher Makoto Tominaga Tobias\u00a0A Rosen Jon\u00a0D Levine and David Julius. 1997. The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature 389 6653 (1997) 816\u2013824. 10.1038\/39807","DOI":"10.1038\/39807"},{"key":"e_1_3_3_2_15_2","doi-asserted-by":"publisher","DOI":"10.1145\/3411763.3441312"},{"key":"e_1_3_3_2_16_2","doi-asserted-by":"crossref","unstructured":"Marc\u00a0O Ernst and Martin\u00a0S Banks. 2002. Humans integrate visual and haptic information in a statistically optimal fashion. Nature 415 6870 (2002) 429\u2013433. doi:10.1038\/415429a","DOI":"10.1038\/415429a"},{"key":"e_1_3_3_2_17_2","doi-asserted-by":"crossref","unstructured":"Marcello Ferrari Mario Olivieri Carlo Sembenini Luigi Benini Vinicio Zuccali Enrico Bardelli Paolo Bovo Giorgio Cavallini Italo Vantini and VINCENZO Lo\u00a0Cascio. 1995. Tussive effect of capsaicin in patients with gastroesophageal reflux without cough. American journal of respiratory and critical care medicine 151 2 (1995) 557\u2013561. doi:10.1164\/ajrccm.151.2.7842220","DOI":"10.1164\/ajrccm.151.2.7842220"},{"key":"e_1_3_3_2_18_2","doi-asserted-by":"crossref","unstructured":"Barry\u00a0G Green. 1991. Temporal characteristics of capsaicin sensitization and desensitization on the tongue. Physiology & behavior 49 3 (1991) 501\u2013505. doi:10.1016\/0031-9384(91)90271-o","DOI":"10.1016\/0031-9384(91)90271-O"},{"key":"e_1_3_3_2_19_2","doi-asserted-by":"crossref","unstructured":"Pengfei Han Stephanie Mann Claudia Raue Jonathan Warr and Thomas Hummel. 2018. Pepper with and without a sting: Brain processing of intranasal trigeminal and olfactory stimuli from the same source. Brain Research 1700 (2018) 41\u201346. doi:10.1016\/j.brainres.2018.07.010","DOI":"10.1016\/j.brainres.2018.07.010"},{"key":"e_1_3_3_2_20_2","doi-asserted-by":"crossref","unstructured":"Thomas\u00a0P Hettinger and Marion\u00a0E Frank. 2009. Salt taste inhibition by cathodal current. Brain research bulletin 80 3 (2009) 107\u2013115. doi:10.1016\/j.brainresbull.2009.06.019","DOI":"10.1016\/j.brainresbull.2009.06.019"},{"key":"e_1_3_3_2_21_2","doi-asserted-by":"crossref","unstructured":"David Julius. 2013. TRP Channels and Pain. Annual Review of Cell and Developmental Biology 29 1 (2013) 355\u2013384. doi:10.1146\/annurev-cellbio-101011-155833","DOI":"10.1146\/annurev-cellbio-101011-155833"},{"key":"e_1_3_3_2_22_2","volume-title":"Proc. 1999 ICAT","author":"Kajimoto Hiroyuki","year":"1999","unstructured":"Hiroyuki Kajimoto, Naoki Kawakami, Taro Maeda, and Susumu Tachi. 1999. Tactile feeling display using functional electrical stimulation. In Proc. 1999 ICAT. https:\/\/api.semanticscholar.org\/CorpusID:56301237"},{"key":"e_1_3_3_2_23_2","volume-title":"Principles of neural science","author":"Kandel Eric\u00a0R","year":"2000","unstructured":"Eric\u00a0R Kandel, James\u00a0H Schwartz, Thomas\u00a0M Jessell, Steven Siegelbaum, A\u00a0James Hudspeth, and Sarah Mack. 2000. Principles of neural science. Vol.\u00a04. McGraw-hill New York."},{"key":"e_1_3_3_2_24_2","doi-asserted-by":"crossref","unstructured":"Camille\u00a0L Kapaun and Robin Dando. 2017. Deconvoluting physical and chemical heat: Temperature and spiciness influence flavor differently. Physiology & behavior 170 (2017) 54\u201361. doi:10.1016\/j.physbeh.2016.12.015","DOI":"10.1016\/j.physbeh.2016.12.015"},{"key":"e_1_3_3_2_25_2","doi-asserted-by":"publisher","DOI":"10.1145\/3613904.3642372"},{"key":"e_1_3_3_2_26_2","doi-asserted-by":"crossref","unstructured":"Shinpei Kawakami Hajime Sato Akihiro\u00a0T Sasaki Hiroki\u00a0C Tanabe Yumiko Yoshida Mitsuru Saito Hiroki Toyoda Norihiro Sadato and Youngnam Kang. 2016. The brain mechanisms underlying the perception of pungent taste of capsaicin and the subsequent autonomic responses. Frontiers in human neuroscience 9 (2016) 720. doi:10.3389\/fnhum.2015.00720","DOI":"10.3389\/fnhum.2015.00720"},{"key":"e_1_3_3_2_27_2","doi-asserted-by":"publisher","DOI":"10.1145\/3374920.3375010"},{"key":"e_1_3_3_2_28_2","doi-asserted-by":"publisher","unstructured":"Qiang Li Yuanting Cui Rongbing Jin Hongmei Lang Hao Yu Fang Sun Chengkang He Tianyi Ma Yingsha Li Xunmei Zhou et\u00a0al. 2017. Enjoyment of spicy flavor enhances central salty-taste perception and reduces salt intake and blood pressure. Hypertension 70 6 (2017) 1291\u20131299. 10.1161\/HYPERTENSIONAHA.117.09950","DOI":"10.1161\/HYPERTENSIONAHA.117.09950"},{"key":"e_1_3_3_2_29_2","doi-asserted-by":"publisher","DOI":"10.1145\/3281505.3281560"},{"key":"e_1_3_3_2_30_2","doi-asserted-by":"publisher","DOI":"10.1145\/3472749.3474747"},{"key":"e_1_3_3_2_31_2","unstructured":"Dan Maynes-Aminzade. 2005. Edible Bits: Seamless Interfaces between People Data and Food. 2207\u20132210."},{"key":"e_1_3_3_2_32_2","doi-asserted-by":"crossref","unstructured":"David\u00a0D McKemy Werner\u00a0M Neuhausser and David Julius. 2002. Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature 416 6876 (2002) 52\u201358. doi:10.1038\/nature719","DOI":"10.1038\/nature719"},{"key":"e_1_3_3_2_33_2","doi-asserted-by":"publisher","DOI":"10.1145\/3334480.3382984"},{"key":"e_1_3_3_2_34_2","doi-asserted-by":"publisher","DOI":"10.1145\/3474349.3480223"},{"key":"e_1_3_3_2_35_2","doi-asserted-by":"publisher","DOI":"10.1145\/3562939.3565663"},{"key":"e_1_3_3_2_36_2","doi-asserted-by":"crossref","unstructured":"Claire Murphy Carla\u00a0R. Schubert Karen\u00a0J. Cruickshanks Barbara E.\u00a0K. Klein Ronald Klein and David\u00a0M. Nondahl. 2002. Prevalence of Olfactory Impairment in Older Adults. JAMA 288 18 (11 2002) 2307\u20132312. doi:10.1001\/jama.288.18.2307","DOI":"10.1001\/jama.288.18.2307"},{"key":"e_1_3_3_2_37_2","doi-asserted-by":"crossref","unstructured":"Masashi Nakagawa Keiko Mizuma and Takako Inui. 1996. Changes in taste perception following mental or physical stress. Chemical senses 21 2 (1996) 195\u2013200. doi:10.1093\/chemse\/21.2.195","DOI":"10.1093\/chemse\/21.2.195"},{"key":"e_1_3_3_2_38_2","doi-asserted-by":"publisher","DOI":"10.1109\/FCS.2014.6859845"},{"key":"e_1_3_3_2_39_2","doi-asserted-by":"publisher","DOI":"10.1145\/1959826.1959860"},{"key":"e_1_3_3_2_40_2","doi-asserted-by":"publisher","DOI":"10.1145\/2506023.2506026"},{"key":"e_1_3_3_2_41_2","doi-asserted-by":"publisher","DOI":"10.1145\/3007577.3007587"},{"key":"e_1_3_3_2_42_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-22021-0_29"},{"key":"e_1_3_3_2_43_2","doi-asserted-by":"crossref","unstructured":"Nizar Nasri Noelle Beno Chantal Septier Christian Salles and Thierry Thomas-Danguin. 2011. Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level. Food Quality and Preference 22 7 (2011) 678\u2013682. doi:10.1016\/j.foodqual.2011.05.001","DOI":"10.1016\/j.foodqual.2011.05.001"},{"key":"e_1_3_3_2_44_2","doi-asserted-by":"crossref","unstructured":"Richard Ofori-Asenso Mohammad\u00a0Ali Mohsenpour Mehran Nouri Shiva Faghih Danny Liew and Mohsen Mazidi. 2021. Association of spicy chilli food consumption with cardiovascular and all-cause mortality: a meta-analysis of prospective cohort studies. Angiology 72 7 (2021) 625\u2013632. doi:10.1177\/0003319721995666","DOI":"10.1177\/0003319721995666"},{"key":"e_1_3_3_2_45_2","doi-asserted-by":"crossref","unstructured":"Masaki Ohno Kazuma Aoyama Tomohiro Amemiya Hideaki Kuzuoka Keigo Matsumoto Daisuke Mine and Takuji Narumi. 2022. Anodal Electrical Stimulation Enhances the Perceived Piquancy Induced by Chili Peppers and Wasabi. IEEE Access 10 (2022) 134647\u2013134654. doi:10.1109\/ACCESS.2022.3231729","DOI":"10.1109\/ACCESS.2022.3231729"},{"key":"e_1_3_3_2_46_2","doi-asserted-by":"publisher","DOI":"10.1109\/WHC56415.2023.10224409"},{"key":"e_1_3_3_2_47_2","doi-asserted-by":"crossref","unstructured":"Masaki Ohno Laura Battistel Chiara Pojer Takuji Narumi and Massimiliano Zampini. 2025. Cross\u2013modal spicy enhancement with odour and electrical tongue stimulation. Food Research International 222 (2025) 117667. doi:10.1016\/j.foodres.2025.117667","DOI":"10.1016\/j.foodres.2025.117667"},{"key":"e_1_3_3_2_48_2","doi-asserted-by":"publisher","unstructured":"Andrea\u00a0M. Peier Aziz Moqrich Anne\u00a0C. Hergarden Alison\u00a0J. Reeve David\u00a0A. Andersson Gina\u00a0M. Story Taryn\u00a0J. Earley Ilaria Dragoni Peter McIntyre Stuart Bevan and Ardem Patapoutian. 2002. A TRP Channel that Senses Cold Stimuli and Menthol. Cell 108 5 (2002) 705\u2013715. 10.1016\/S0092-8674(02)00652-9","DOI":"10.1016\/S0092-8674(02)00652-9"},{"key":"e_1_3_3_2_49_2","doi-asserted-by":"crossref","unstructured":"Nimesha Ranasinghe and Ellen Yi-Luen Do. 2016. Digital Lollipop: Studying Electrical Stimulation on the Human Tongue to Simulate Taste Sensations. ACM Trans. Multimedia Comput. Commun. Appl. 13 1 Article 5 (Oct. 2016) 22\u00a0pages. doi:10.1145\/2996462","DOI":"10.1145\/2996462"},{"key":"e_1_3_3_2_50_2","doi-asserted-by":"publisher","DOI":"10.1145\/2984751.2985729"},{"key":"e_1_3_3_2_51_2","doi-asserted-by":"publisher","DOI":"10.1109\/ISWC.2012.16"},{"key":"e_1_3_3_2_52_2","doi-asserted-by":"publisher","DOI":"10.1145\/2818346.2820761"},{"key":"e_1_3_3_2_53_2","doi-asserted-by":"crossref","unstructured":"Brayan Rodriguez Monique Alves\u00a0Frazon Cantu Luis\u00a0H Reyes Vanessa Jaqueline De Almeida\u00a0Ribas Pereira Larissa Carmona\u00a0Zonta Santos and Felipe Reinoso-Carvalho. 2024. Sound of freshness: Crafting multisensory experience in perfumery. Food Quality and Preference 119 (2024) 105228. doi:10.1016\/j.foodqual.2024.105228","DOI":"10.1016\/j.foodqual.2024.105228"},{"key":"e_1_3_3_2_54_2","doi-asserted-by":"crossref","unstructured":"Stephen\u00a0D Roper. 2014. TRPs in taste and chemesthesis. Mammalian Transient Receptor Potential (TRP) Cation Channels (2014) 827\u2013871. doi:10.1007\/978-3-319-05161-1_5","DOI":"10.1007\/978-3-319-05161-1_5"},{"key":"e_1_3_3_2_55_2","doi-asserted-by":"crossref","unstructured":"J\u00e9r\u00e9my Roque Malika Auvray and J\u00e9r\u00e9mie Lafraire. 2018. Understanding freshness perception from the cognitive mechanisms of flavor: The case of beverages. Frontiers in Psychology 8 (2018) 2360. doi:10.3389\/fpsyg.2017.02360","DOI":"10.3389\/fpsyg.2017.02360"},{"key":"e_1_3_3_2_56_2","doi-asserted-by":"crossref","unstructured":"Paul Rozin. 1982. \u201cTaste\u2013smell confusions\u201d and the duality of the olfactory sense. Perception & psychophysics (1982). doi:10.3758\/BF03202667","DOI":"10.3758\/BF03202667"},{"key":"e_1_3_3_2_57_2","doi-asserted-by":"crossref","unstructured":"K Rudenga B Green D Nachtigal and DM Small. 2010. Evidence for an integrated oral sensory module in the human anterior ventral insula. Chemical senses 35 8 (2010) 693\u2013703. doi:10.1093\/chemse\/bjq068","DOI":"10.1093\/chemse\/bjq068"},{"key":"e_1_3_3_2_58_2","doi-asserted-by":"publisher","DOI":"10.1145\/2974804.2980503"},{"key":"e_1_3_3_2_59_2","doi-asserted-by":"crossref","unstructured":"Christopher\u00a0T Simons Mirela\u00a0Iodi Carstens and E Carstens. 2003. Oral irritation by mustard oil: self-desensitization and cross-desensitization with capsaicin. Chemical senses 28 6 (2003) 459\u2013465. doi:10.1093\/chemse\/28.6.459","DOI":"10.1093\/chemse\/28.6.459"},{"key":"e_1_3_3_2_60_2","doi-asserted-by":"crossref","unstructured":"Charles Spence. 2019. Crossmodal contributions to the perception of piquancy\/spiciness. Journal of Sensory Studies 34 1 (2019) e12476. arXiv:https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/joss.12476doi:10.1111\/joss.12476","DOI":"10.1111\/joss.12476"},{"key":"e_1_3_3_2_61_2","doi-asserted-by":"crossref","unstructured":"Charles Spence. 2022. Factors affecting odour-induced taste enhancement. Food Quality and Preference 96 (2022) 104393. doi:10.1016\/j.foodqual.2021.104393","DOI":"10.1016\/j.foodqual.2021.104393"},{"key":"e_1_3_3_2_62_2","doi-asserted-by":"crossref","unstructured":"Charles Spence. 2024. The king of spices: On pepper\u2019s pungent pleasure. International Journal of Gastronomy and Food Science 35 (2024) 100900. doi:10.1016\/j.ijgfs.2024.100900","DOI":"10.1016\/j.ijgfs.2024.100900"},{"key":"e_1_3_3_2_63_2","doi-asserted-by":"crossref","unstructured":"Charles Spence Barry Smith and Malika Auvray. 2015. Confusing tastes and flavours. Perception and its modalities 247 (2015) 274. doi:10.1093\/acprof:oso\/9780199832798.003.0011","DOI":"10.1093\/acprof:oso\/9780199832798.003.0011"},{"key":"e_1_3_3_2_64_2","doi-asserted-by":"crossref","unstructured":"Molly Spencer and Pamela Dalton. 2020. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). Journal of Sensory Studies 35 2 (2020) e12551. doi:10.1111\/joss.12551","DOI":"10.1111\/joss.12551"},{"key":"e_1_3_3_2_65_2","doi-asserted-by":"crossref","unstructured":"David\u00a0A Stevens Diane Baker Elizabeth Cutroni Alexander Frey David Pugh and Harry\u00a0T Lawless. 2008. A direct comparison of the taste of electrical and chemical stimuli. Chemical senses 33 5 (2008) 405\u2013413. doi:10.1093\/chemse\/bjn002","DOI":"10.1093\/chemse\/bjn002"},{"key":"e_1_3_3_2_66_2","doi-asserted-by":"publisher","unstructured":"Gina\u00a0M. Story Andrea\u00a0M. Peier Alison\u00a0J. Reeve Samer\u00a0R. Eid Johannes Mosbacher Todd\u00a0R. Hricik Taryn\u00a0J. Earley Anne\u00a0C. Hergarden David\u00a0A. Andersson Sun\u00a0Wook Hwang Peter McIntyre Tim Jegla Stuart Bevan and Ardem Patapoutian. 2003. ANKTM1 a TRP-like Channel Expressed in Nociceptive Neurons Is Activated by Cold Temperatures. Cell 112 6 (2003) 819\u2013829. 10.1016\/S0092-8674(03)00158-2","DOI":"10.1016\/S0092-8674(03)00158-2"},{"key":"e_1_3_3_2_67_2","doi-asserted-by":"crossref","unstructured":"Dianjianyi Sun Jun Lv Wei Chen Shengxu Li Yu Guo Zheng Bian Canqing Yu Huiyan Zhou Yunlong Tan Junshi Chen et\u00a0al. 2014. Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study. BMC Public Health 14 (2014) 1\u201310. doi:10.1186\/1471-2458-14-1293","DOI":"10.1186\/1471-2458-14-1293"},{"key":"e_1_3_3_2_68_2","doi-asserted-by":"crossref","unstructured":"Linda Tapsell Ian Hemphill Lynne Cobiac David\u00a0R Sullivan Michael Fenech Craig Patch Steven Roodenrys Jennifer\u00a0B Keogh Peter\u00a0M Clifton Peter Williams et\u00a0al. 2006. Health benefits of herbs and spices: the past the present the future. The Medical Journal of Australia (2006). doi:10.5694\/j.1326-5377.2006.tb00548.x","DOI":"10.5694\/j.1326-5377.2006.tb00548.x"},{"key":"e_1_3_3_2_69_2","doi-asserted-by":"crossref","unstructured":"Yangjun Tu Zhi Yang and Chaoqun Ma. 2016. The taste of plate: How the spiciness of food is affected by the color of the plate used to serve it. Journal of Sensory Studies 31 1 (2016) 50\u201360. doi:10.1111\/joss.12190","DOI":"10.1111\/joss.12190"},{"key":"e_1_3_3_2_70_2","doi-asserted-by":"publisher","DOI":"10.1145\/3279954.3279955"},{"key":"e_1_3_3_2_71_2","doi-asserted-by":"publisher","DOI":"10.1145\/3132272.3134123"},{"key":"e_1_3_3_2_72_2","doi-asserted-by":"crossref","unstructured":"Qian\u00a0Janice Wang Steve Keller and Charles Spence. 2017. Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack. Food quality and preference 58 (2017) 1\u20139. doi:10.1016\/j.foodqual.2016.12.014","DOI":"10.1016\/j.foodqual.2016.12.014"},{"key":"e_1_3_3_2_73_2","doi-asserted-by":"crossref","unstructured":"Yanan Wang Zhitong Cui Hebo Gong and Ting Chen. 2024. Olfackit: A toolkit for integrating atomization-based olfactory interfaces into daily scenarios. International Journal of Human\u2013Computer Interaction 40 16 (2024) 4392\u20134411. doi:10.1080\/10447318.2023.2212512","DOI":"10.1080\/10447318.2023.2212512"},{"key":"e_1_3_3_2_74_2","doi-asserted-by":"publisher","DOI":"10.1145\/3686215.3690146"},{"key":"e_1_3_3_2_75_2","doi-asserted-by":"crossref","unstructured":"Keith\u00a0A Wilson. 2021. Individuating the senses of \u2018smell\u2019: Orthonasal versus retronasal olfaction. Synthese 199 1 (2021) 4217\u20134242. doi:10.1007\/s11229-020-02976-7","DOI":"10.1007\/s11229-020-02976-7"},{"key":"e_1_3_3_2_76_2","first-page":"419","volume-title":"Proceedings of the International Conference on Advances in Computer Entertainment Technology","author":"Yagi Izumi","year":"2009","unstructured":"Izumi Yagi, Yu Ebihara, Tamaki Inada, Yoshiki Tanaka, Maki Sugimoto, Masahiko Inami, Adrian\u00a0D Cheok, Naohito Okude, and Masahiko Inakage. 2009. Yaminabe YAMMY: an interactive cooking pot that uses feeling as spices. In Proceedings of the International Conference on Advances in Computer Entertainment Technology. 419\u2013420. doi:10.1145\/1690388.1690479"},{"key":"e_1_3_3_2_77_2","doi-asserted-by":"publisher","unstructured":"M Yamada J Maruhashi and N Miyake. 1952. The distribution of sensory spots on the oral mucous membrane. Jpn. J. Physiol. 2 4 (1952) 328\u2013332. 10.2170\/jjphysiol.2.328","DOI":"10.2170\/jjphysiol.2.328"},{"key":"e_1_3_3_2_78_2","doi-asserted-by":"crossref","unstructured":"K. Yang Y. Li Z. Mao X. Liu H. Zhang R. Liu Y. Xue R. Tu X. Liu X. Zhang W. Li and C. Wang. 2018. Relationship between spicy flavor spicy food intake frequency and general obesity in a rural adult Chinese population: The RuralDiab study. Nutrition Metabolism and Cardiovascular Diseases 28 3 (2018) 252\u2013261. doi:10.1016\/j.numecd.2017.10.021","DOI":"10.1016\/j.numecd.2017.10.021"},{"key":"e_1_3_3_2_79_2","doi-asserted-by":"crossref","unstructured":"Mayumi Yoshioka Makoto Imanaga Hiromi Ueyama Miya Yamane Yoshiko Kubo Andre Boivin Jonny St-Amand Hiroaki Tanaka and Akira Kiyonaga. 2004. Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth. British Journal of Nutritifon 91 6 (2004) 991\u2013995. doi:10.1079\/BJN20041148","DOI":"10.1079\/BJN20041148"},{"key":"e_1_3_3_2_80_2","doi-asserted-by":"crossref","unstructured":"DA Zellner and Paula Durlach. 2002. What is refreshing? An investigation of the color and other sensory attributes of refreshing foods and beverages. Appetite 39 2 (2002) 185\u2013186. doi:10.1006\/appe.2002.0502","DOI":"10.1006\/appe.2002.0502"}],"event":{"name":"CHI 2026: CHI Conference on Human Factors in Computing Systems","location":"Barcelona Spain","acronym":"CHI '26","sponsor":["SIGCHI ACM Special Interest Group on Computer-Human Interaction"]},"container-title":["Proceedings of the 2026 CHI Conference on Human Factors in Computing Systems"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3772318.3791438","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T07:39:39Z","timestamp":1776065979000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3772318.3791438"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4,13]]},"references-count":79,"alternative-id":["10.1145\/3772318.3791438","10.1145\/3772318"],"URL":"https:\/\/doi.org\/10.1145\/3772318.3791438","relation":{},"subject":[],"published":{"date-parts":[[2026,4,13]]},"assertion":[{"value":"2026-04-13","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}