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研究生： Natthathida Khongviriyakit
Natthathida Khongviriyakit
論文名稱： Influences of Color and Taste on Perceived Flavor of Orange Juice in a Virtual Environment
Influences of Color and Taste on Perceived Flavor of Orange Juice in a Virtual Environment
指導教授： 歐立成
Li-Chen Ou
口試委員: 林宗翰
Tzung-Han Lin
孫沛立
Pei-Li Sun
學位類別： 碩士
Master
系所名稱： 應用科技學院 - 色彩與照明科技研究所
Graduate Institute of Color and Illumination Technology
論文出版年： 2023
畢業學年度： 111
語文別： 英文
論文頁數： 81
中文關鍵詞： Color appearance 、Flavor 、Head-mounted display 、Orange juice 、Sourness 、Sweetness 、Taste intensity 、Taste 、Virtual reality
外文關鍵詞： Color appearance, Flavor, Head-mounted display, Orange juice, Sourness, Sweetness, Taste intensity, Taste, Virtual reality
相關次數： 點閱：340  下載：2 
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    • Color is widely believed to influence the perceived taste of food. Nonetheless, studies in food that involve the manipulation of product color are bound to have drawbacks. It can be challenging to alter the color of some foods in reality, and nowadays, consumers are ever more concerned about the unnaturalness of the food. Virtual reality (VR) technology is one potential answer, which is quickly advancing in its ability to create virtual visuals which can benefit food research.
    The goal of this research was to examine how orange juice’s color appearance correlated with the sweetness, sourness, flavor strength, and naturalness expectations in the virtual world by visual assessment, including methods for quantifying the relationship on the CAM02 model, as well as color tolerance of orange juice in the virtual world (Experiment 1). Additionally, look into how color impacts sweetness and sourness in the perception level (Experiment 2). All experiments were done in the virtual world using orange juice as a stimulus. This study began with color characterization for VR headsets to precisely manage color stimuli. Next, participants in the pilot study chose the initial shade of juice. Experiments 1 and 2 came next, in that order. It was found that the most natural color was the initial color found in the pilot study. In addition, the redder color tends to be sweeter than the initial color, whereas the greener color tends to be sourer. Flavor strength is strongly related to sweetness and colorfulness. Worse still, the findings were only visual expectations. It was not discovered that color cues in the virtual world affect a sweet-and-sour taste evaluation in orange juice.
    This study supported the application of VR technology in research involving food. to better understand multisensory integration. We also offer prospective chances for VR to encourage healthy eating habits in the future by modifying the color of food to achieve the desired flavor. Additionally, the methods for quantifying senses expectation on color appearance can be widely applied to other foods that are sensitive to visual judgments of quality.

    Color is widely believed to influence the perceived taste of food. Nonetheless, studies in food that involve the manipulation of product color are bound to have drawbacks. It can be challenging to alter the color of some foods in reality, and nowadays, consumers are ever more concerned about the unnaturalness of the food. Virtual reality (VR) technology is one potential answer, which is quickly advancing in its ability to create virtual visuals which can benefit food research.
    The goal of this research was to examine how orange juice’s color appearance correlated with the sweetness, sourness, flavor strength, and naturalness expectations in the virtual world by visual assessment, including methods for quantifying the relationship on the CAM02 model, as well as color tolerance of orange juice in the virtual world (Experiment 1). Additionally, look into how color impacts sweetness and sourness in the perception level (Experiment 2). All experiments were done in the virtual world using orange juice as a stimulus. This study began with color characterization for VR headsets to precisely manage color stimuli. Next, participants in the pilot study chose the initial shade of juice. Experiments 1 and 2 came next, in that order. It was found that the most natural color was the initial color found in the pilot study. In addition, the redder color tends to be sweeter than the initial color, whereas the greener color tends to be sourer. Flavor strength is strongly related to sweetness and colorfulness. Worse still, the findings were only visual expectations. It was not discovered that color cues in the virtual world affect a sweet-and-sour taste evaluation in orange juice.
    This study supported the application of VR technology in research involving food. to better understand multisensory integration. We also offer prospective chances for VR to encourage healthy eating habits in the future by modifying the color of food to achieve the desired flavor. Additionally, the methods for quantifying senses expectation on color appearance can be widely applied to other foods that are sensitive to visual judgments of quality.

    Abstract i Acknowledgement ii Table of Contents iii List of Tables ix List of Figures xi Chapter 1 Introduction 1 1.1 Background and Motivation 1 1.2 Objectives and Hypothesis 2 1.3 Research Approach 3 1.3.1 Color characterization of head-mounted display (HDM) 3 1.3.2 Pilot study 3 1.3.3 Experiment 1 3 1.3.4 Experiment 2 3 1.4 Structure of thesis 4 Chapter 2 Literature Review 5 2.1 Human color vision 5 2.2 Color Appearance 5 2.2.1 Color Appearance Terminology 6 2.2.1.1 Color 6 2.2.1.2 Hue 6 2.2.1.3 Brightness and Lightness 6 2.2.1.4 Colorfulness and Chroma 7 2.2.1.5 Saturation 7 2.2.2 Color Appearance Model (CAM) 7 2.3 Color spaces 8 2.3.1 RGB 8 2.3.2 HSV 8 2.3.3 CIEXYZ 10 2.3.4 CIELAB 11 2.4 Color space conversion 13 2.5 Display Characterization 13 2.5.1 CRT displays 15 2.5.2 Liquid crystal displays 16 2.5.3 Head-mounted displays 16 2.6 Color and food study 17 2.6.1 Flavor of color 17 2.6.2 Influences of color on tastes of fruit beverage 18 2.7 Individual differences in food studies 20 2.7.1 Influence of age 20 2.7.2 Influence of cultural difference 20 2.8 Virtual reality in food studies 21 Chapter 3 Research Methods 23 3.1 Participants 23 3.2 Questionnaire 23 3.3 Orange juice samples 24 3.4 VR system 24 3.5 Design of virtual environment 25 3.6 Color characterization of head-mounted display 27 3.6.1 Procedures 27 3.7 Pilot study 28 3.7.1 Procedures 28 3.8 Experiment 1 29 3.8.1 Psychological responses scale 29 3.8.1.1 Sweetness 29 3.8.1.2 Sourness 29 3.8.1.3 Flavor strength 29 3.8.1.4 Naturalness 30 3.8.1.5 Acceptance 30 3.8.2 Color selection 30 3.8.3 Procedures 31 3.9 Experiment 2 32 3.9.1 Color selection 32 3.9.2 Sample selection 32 3.9.3 Sample coding 32 3.9.4 Procedures 33 3.10 Data analysis 34 3.10.1 Descriptive statistic 34 3.10.1.1 Mean 34 3.10.1.2 Standard deviation (SD) 34 3.10.2 Color characterization 34 3.10.2.1 Normalization of digital count for display 35 3.10.2.2 Non-linear relationship 35 3.10.2.3 Linear transformation 35 3.10.2.4 Model improvement 36 3.10.3 Categorical judgment 36 3.10.3.1 Frequency 37 3.10.3.2 Cumulative probability 37 3.10.3.3 z-score 37 3.10.3.4 Boundary calculation 37 3.10.3.5 Categorize stimuli 38 3.10.4 Observer variability 38 3.10.4.1 Inter-observer variability 38 3.10.4.2 Intra-observer variability 39 3.10.5 Psychophysical modelling 39 3.10.5.1 Uniform color scales in CAM02-UCS 39 3.10.5.2 Modelling 39 3.10.6 Psychophysical modelling performance test 40 3.10.6.1 Pearson correlation coefficient (\mathbit{R}) 40 3.10.6.2 Coefficient of determination (\mathbit{R}\mathbf{2}) 40 3.10.6.3 Root mean square (RMS) 40 3.10.6.4 Sum of Square (SS) 41 3.10.7 Analysis of Variance (ANOVA) 41 3.10.7.1 One-Way ANOVA 41 3.10.7.2 Two-Way ANOVA 42 3.10.7.3 Post Hoc tests 42 Chapter 4 Experimental results and Analysis 43 4.1 Questionnaires 43 4.1.1 Gender 43 4.1.2 Age 43 4.1.3 Nationality 44 4.1.4 Education background 44 4.1.5 VR familiarity 45 4.1.6 Motion sickness 45 4.1.7 Orange juice familiarity 46 4.2 Color characterization of head-mounted display (HMD) 47 4.2.1 Display characterization model 47 4.2.2 Color gamut 49 4.3 Pilot study 50 4.3.1 Observer reliability 50 4.3.2 Individual difference 51 4.3.3 Initial color of orange juice 52 4.3.4 Initial color correction due to light and shadow 53 4.4 Experiment 1 54 4.4.1 Observer variability and individual difference analysis on sensory characteristics 54 4.4.2 Test-Retest reliability in color appearance assessment 55 4.4.3 Color-sensory characteristic expectation 56 4.4.3.1 Sweetness 57 4.4.3.2 Sourness 57 4.4.3.3 Flavor strength 58 4.4.3.4 Naturalness 59 4.4.4 Color tolerance 60 4.4.5 Quantification of sensory characteristic 60 4.4.5.1 Sweetness 61 4.4.5.2 Sourness 62 4.4.5.3 Flavor strength 62 4.4.5.4 Naturalness 63 4.4.6 Quantification of model performance 64 4.5 Experiment 2 65 4.5.1 Categorical judgment 65 4.5.1.1 Sweetness 65 4.5.1.2 Sourness 66 4.5.2 Individual difference 66 4.5.3 Effects of brand on sweetness and sourness 67 4.5.4 Effects of color on sweetness and sourness 68 4.5.5 Effects of interaction between brand and color on sweetness and sourness 69 4.6 Discussion 70 Chapter 5 Conclusion and Future work 73 5.1 Main findings of the research 73 5.2 Limitation of the research 73 5.3 Future work 73 References 75 Appendices 79 Abstract i Acknowledgement ii Table of Contents iii List of Tables ix List of Figures xi Chapter 1 Introduction 1 1.1 Background and Motivation 1 1.2 Objectives and Hypothesis 2 1.3 Research Approach 3 1.3.1 Color characterization of head-mounted display (HDM) 3 1.3.2 Pilot study 3 1.3.3 Experiment 1 3 1.3.4 Experiment 2 3 1.4 Structure of thesis 4 Chapter 2 Literature Review 5 2.1 Human color vision 5 2.2 Color Appearance 5 2.2.1 Color Appearance Terminology 6 2.2.1.1 Color 6 2.2.1.2 Hue 6 2.2.1.3 Brightness and Lightness 6 2.2.1.4 Colorfulness and Chroma 7 2.2.1.5 Saturation 7 2.2.2 Color Appearance Model (CAM) 7 2.3 Color space 8 2.3.1 RGB 8 2.3.2 HSV 8 2.3.3 CIEXYZ 10 2.3.4 CIELAB 11 2.4 Color space conversion 13 2.5 Display Characterization 13 2.5.1 CRT display 15 2.5.2 Liquid crystal displays 16 2.5.3 Head-mounted display 16 2.6 Color and food study 17 2.6.1 Flavor of color 17 2.6.2 Influences of Color on tastes of fruit beverage 18 2.7 Individual differences in food studies 20 2.7.1 Influence of age 20 2.7.2 Influence of culture difference 20 2.8 Virtual reality in food study 21 Chapter 3 Research Methods 23 3.1 Participants 23 3.2 Questionnaire 23 3.3 Orange juice samples 24 3.4 VR system 24 3.5 Design of virtual environment 25 3.6 Color characterization of head-mounted display 27 3.6.1 Procedures 27 3.7 Pilot study 28 3.7.1 Procedures 28 3.8 Experiment 1 29 3.8.1 Psychological responses scale 29 3.8.1.1 Sweetness 29 3.8.1.2 Sourness 29 3.8.1.3 Flavor strength 29 3.8.1.4 Naturalness 30 3.8.1.5 Acceptable 30 3.8.2 Color selection 30 3.8.3 Procedures 31 3.9 Experiment 2 32 3.9.1 Color selection 32 3.9.2 Sample selection 32 3.9.3 Sample coding 32 3.9.4 Procedures 33 3.10 Data analysis 34 3.10.1 Descriptive statistic 34 3.10.1.1 Mean 34 3.10.1.2 Standard deviation (SD) 34 3.10.2 Color characterization 34 3.10.2.1 Normalization of digital count for display 35 3.10.2.2 Non-linear relationship 35 3.10.2.3 Linear transformation 35 3.10.2.4 Model improvement 36 3.10.3 Categorical judgment 36 3.10.3.1 Frequency 37 3.10.3.2 Cumulative probability 37 3.10.3.3 z-score 37 3.10.3.4 Boundary calculation 37 3.10.3.5 Categorize stimuli 38 3.10.4 Observer variability 38 3.10.4.1 Inter-observer variability 38 3.10.4.2 Intra-observer variability 39 3.10.5 Psychophysical modelling 39 3.10.5.1 Uniform CAM02-UCS scales conversion 39 3.10.5.2 Modelling 39 3.10.6 Psychophysical modelling performance test 40 3.10.6.1 Pearson correlation coefficient (\mathbit{R}) 40 3.10.6.2 Coefficient of determination (\mathbit{R}\mathbf{2}) 40 3.10.6.3 Root mean square (RMS) 40 3.10.6.4 Sum of Square (SS) 41 3.10.7 Analysis of Variance (ANOVA) 41 3.10.7.1 One-Way ANOVA 41 3.10.7.2 Two-Way ANOVA 42 3.10.7.3 Post Hoc tests 42 Chapter 4 Experimental results and Analysis 43 4.1 Questionnaires 43 4.1.1 Gender 43 4.1.2 Age 43 4.1.3 Nationality 44 4.1.4 Education background 44 4.1.5 VR familiarity 45 4.1.6 Motion sickness 45 4.1.7 Orange juice familiarity 46 4.2 Color characterization of head-mounted display (HMD) 47 4.2.1 Display characterization model 47 4.2.2 Color gamut 49 4.3 Pilot study 50 4.3.1 Observer reliability 50 4.3.2 Individual difference 51 4.3.3 Initial color of orange juice 52 4.3.4 Initial color correction due to light and shadow. 53 4.4 Experiment 1 54 4.4.1 Observer variability and individual difference analysis on sensory characteristic 54 4.4.2 Test-Retest reliability on color appearance assessment 55 4.4.3 Color-Sensory characteristic expectation 56 4.4.3.1 Sweetness 57 4.4.3.2 Sourness 57 4.4.3.3 Flavor strength 58 4.4.3.4 Naturalness 59 4.4.4 Color tolerance 60 4.4.5 Quantification of sensory characteristic 60 4.4.5.1 Sweetness 61 4.4.5.2 Sourness 62 4.4.5.3 Flavor strength 62 4.4.5.4 Naturalness 63 4.4.6 Quantification of model performance 64 4.5 Experiment 2 65 4.5.1 Categorical judgment 65 4.5.1.1 Sweetness 65 4.5.1.2 Sourness 66 4.5.2 Individual difference 66 4.5.3 Effects of brand on sweetness and sourness 67 4.5.4 Effects of color on sweetness and sourness 68 4.5.5 Effects of interaction between brand and color on sweetness and sourness 69 4.6 Discussion 70 Chapter 5 Conclusion and Future work 73 5.1 Main findings of the research 73 5.2 Limitation of the research 73 5.3 Future work 73 References 75 Appendices 79

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