An investigation of the RMIT University (Australia) has revealed that confined and immersive environments can modify the way people perceive and emotionally respond to food aromas. The study, published in ‘Food Research International‘, offers keys to understanding why astronauts perceive food differently in space and could influence future feeding strategies in isolation environments.
The team examined 44 participants, who evaluated eight food aromas (vanilla, almond, lemon, lemon myrtle, eucalyptus, mint, vinegar and lemongrass) in two different scenarios: sitting in a position that simulated microgravity and in a confined environment simulated by reality. virtual.
The virtual reality simulation, designed to replicate the environment of the International Space Station (ISS), generated a more intense perception of most of the aromas, except for lemongrass, which the researchers attribute to its floral and earthy profile. In contrast, the other aromas, more spicy or sweet, were noticeably intensified in this immersive environment.
The results also showed that emotions influence how we perceive certain aromas. For example, happy participants perceived aromas such as almond and vinegar more intensely. However, those under stress detected the vinegar aroma as less intense. This relationship could explain why astronauts prefer certain foods in space that they don’t usually enjoy on Earth.
Julia Low, co-director of the study, explained that virtual reality-induced confinement can significantly influence smell. Additionally, the findings highlight how remote and confined environments, such as the ISS, impact scent perception beyond microgravity.
This research could have important applications both in designing diets for astronauts during long missions and in nutritional support for people in isolation, such as nursing home residents. Virtual reality could be used to personalize dining experiences, improving physical and psychological well-being in these contexts.
According to, the next studies will combine the position of microgravity with virtual reality simulation to design feeding strategies adapted to long space missions, such as trips to Mars. Additionally, researchers hope to delve deeper into individual responses to food in stressful environments.
This study highlights the complex interaction between the environment, emotions and sensory perception, underscoring the fundamental role of external factors in how we smell and taste food. The findings open up new possibilities for customizing eating plans under conditions of confinement, both on Earth and in space.
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