Exploring Cross-Sensory Perception in Dining Environments: The Role of Tactile Surface Properties on Users’ Visual and Gustatory Experiences

Abstract

Sensory experiences within dining environments play a crucial role in shaping users behavior and emotional responses. This research explores the impact of tactile surface properties on users’ cross-sensory perception of vision and taste within the specific context of dining environments. A controlled experimental design was employed, categorizing material samples based on two tactile dimensions—surface roughness and hardness—resulting in four distinct groups. 24 participants engaged in blind tactile exploration of these materials while completing a cross-sensory perception questionnaire. Analysis of subjective evaluation data revealed that tactile surface properties significantly influenced both visual and taste perception, as well as emotional responses. For instance, materials with higher roughness were associated with heavier and warmer visual impression and specific flavor taste experiences such as saltiness or bitterness, evoking sensations of richness and depth. In contrast, smoother materials were associated with lighter and cleaner visual impressions, often linked to sensations of coolness and sweet-sour flavor profiles, thus fostering a more refreshing and pleasant emotional experience. Similarly, materials exhibiting greater hardness were perceived as more formal and reliable, intensifying the perception of stronger and richer taste. Electroencephalogram (EEG) data further demonstrated that variations in tactile properties activated distinct brain regions related to emotion and sensory integration, such as the prefrontal cortex and parietal lobe. By integrating both subjective and objective measures, this study reinforces the influence of tactile properties on cross-sensory perception. These findings offer valuable insights for designers in selecting materials for products in dining environments, such as tableware and kitchenware. By aligning tactile feedback with users’ visual and gustatory expectations, designers can create more harmonious, immersive, and emotionally fulfilling dining experiences.

Keywords: Cross-Sensory Perception, Tactile Properties, Emotional Experience, Visual and Gustatory Perception

DOI: 10.54941/ahfe1006061