Virtual reality has the ability to transport users into various experiences, offering a glimpse into worlds like performing surgery, touring the Louvre, or even making an arrest. However, one thing VR has not been able to simulate is the experience of eating. That could change with the introduction of a new device called “e-Taste,” a bio-integrated gustatory interface.
Researchers from Ohio State University have developed a device that can replicate the taste of coffee, lemonade, cake, and other foods and drinks using a small electromagnetic pump connected to a liquid channel of chemicals. This chemical liquid is then pushed through a gel, providing users with the taste as a liquid in their mouth. The intensity of the taste can be remotely controlled by researchers, paving the way for potential VR dining experiences.
Researchers analyzed flavor at the molecular level
The e-Taste device consists of three phases. The first phase involves sensors analyzing the molecules in a food or beverage to identify key taste components. These components correspond to the five basic tastes: sweet, sour, salty, bitter, and umami. Once analyzed, the data is encoded and transmitted wirelessly to the e-Taste device, allowing for remote flavor replication.
The second phase involves replicating the flavor of the initial sample by combining chemicals in specific proportions to mimic the desired taste. By adjusting the pump cycles, researchers can control the flavor intensity, converting the mixture into a gel that delivers the taste to the user’s mouth without the need to consume the chemicals.
Jinhua Li, a professor at Ohio State and study co-author, highlighted the importance of integrating chemical dimensions into virtual and augmented reality experiences. The e-Taste device aims to bridge this gap and enhance sensory experiences in the digital realm.
Humans test subjects were able to differentiate taste intensity
Testing the e-Taste device on human volunteers yielded mixed results. While participants could distinguish between varying sour taste intensities with 70% accuracy, identifying flavors like cake, fried egg, coffee, and fish soup proved more challenging. Taste perception is subjective and influenced by factors like smell, memory, and visual cues, making it a complex sensory experience.
Yizhen Jia, a PhD student at Ohio State and co-first author of the paper, described the trial-and-error process involved in calibrating the device to deliver accurate taste sensations. Despite some challenges, the e-Taste device shows promise in expanding sensory capabilities in VR.
While bringing taste to VR is a novel concept, the history of enhancing media with additional senses dates back decades. From early experiments with fragrances in theaters to recent developments like the “smelling screen” and Sony’s immersive gaming experience, researchers have continuously explored ways to engage multiple senses in media consumption.
The potential applications of the e-Taste device extend beyond entertainment, with possibilities for virtual taste-testing, medical assessments, and sensory rehabilitation. By integrating taste sensations into virtual experiences, the device represents a step towards enhancing immersion in the metaverse.
“This concept is here, and it is a good first step toward becoming a small part of the metaverse,” Li concluded.
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