TY - GEN
T1 - BubblEat
T2 - 2025 CHI Conference on Human Factors in Computing Systems, CHI EA 2025
AU - Mayumi, Daiki
AU - Nakamura, Yugo
AU - Matsuda, Yuki
AU - Yasumoto, Keiichi
N1 - Publisher Copyright:
© 2025 Copyright held by the owner/author(s).
PY - 2025/4/26
Y1 - 2025/4/26
N2 - Traditional olfactory delivery methods, such as airflow, vaporization, heating, and atomization, struggle to effectively deliver retronasal smell during eating. This study introduces BubblEat, a cutlery device that places aroma-infused bubbles on a spoon, releasing scents upon bursting in the mouth to enhance retronasal olfactory perception. To optimize bubble-based aroma delivery, we examined liquid viscosity, key factors influencing stability and aroma release. Based on these findings, we developed a BubblEat prototype with a bubble generation mechanism capable of delivering stable, user-friendly aroma-infused bubbles. We designed BubblEat to achieve enhancing dining experiences by effectively presenting retronasal smells. This study demonstrates the feasibility of bubble-based aroma delivery, complementing orthonasal smell and opening new avenues for sensory-enhanced dining.
AB - Traditional olfactory delivery methods, such as airflow, vaporization, heating, and atomization, struggle to effectively deliver retronasal smell during eating. This study introduces BubblEat, a cutlery device that places aroma-infused bubbles on a spoon, releasing scents upon bursting in the mouth to enhance retronasal olfactory perception. To optimize bubble-based aroma delivery, we examined liquid viscosity, key factors influencing stability and aroma release. Based on these findings, we developed a BubblEat prototype with a bubble generation mechanism capable of delivering stable, user-friendly aroma-infused bubbles. We designed BubblEat to achieve enhancing dining experiences by effectively presenting retronasal smells. This study demonstrates the feasibility of bubble-based aroma delivery, complementing orthonasal smell and opening new avenues for sensory-enhanced dining.
KW - Interactive device
KW - Internet of things
KW - Olfactory device
KW - Retronasal smell
KW - Tasting change
UR - https://www.scopus.com/pages/publications/105005751807
UR - https://www.scopus.com/pages/publications/105005751807#tab=citedBy
U2 - 10.1145/3706599.3720047
DO - 10.1145/3706599.3720047
M3 - Conference contribution
AN - SCOPUS:105005751807
T3 - Conference on Human Factors in Computing Systems - Proceedings
BT - CHI EA 2025 - Extended Abstracts of the 2025 CHI Conference on Human Factors in Computing Systems
PB - Association for Computing Machinery
Y2 - 26 April 2025 through 1 May 2025
ER -