Host: Japan Society of Kansei Engineering
Name : The 10th International Symposium on Affective Science and Engineering
Number : 10
Location : Online Academic Symposium, Kyushu University
Date : March 09, 2024
The study explored the mixture of boba, food neophobia, and the impact of food characteristics on food experience. The study invited 61 participants to taste 6 kinds of food and evaluate them. The results indicated that the mixture of boba, food neophobia, food culture, particle size/number of ingredients all had impacts on the food experience. The food neophobia mainly influenced the attractiveness of food with boba. Food culture had an impact on the familiarity and attractiveness, while size/number impacted all indicators except for familiarity. In addition, there was an interactive effect between the mixture of boba and culture, where American food received the least negative impact from boba. This study would serve as a reference for subsequent boba food design, providing cases and paradigms for subsequent food Kansei Engineering research.
