New research from RMIT University reveals that isolated environments can significantly change how people perceive food aromas and respond emotionally to them. The study focuses on how confined spaces, such as those experienced by astronauts, influence our sense of smell and emotional reactions to different food scents.
The research, led by Dr. Julia Low, Dr. Lisa Newman, and PhD scholar Grace Loke, compared participants’ responses to eight different food aromas in two distinct settings. One involved sitting in reclined chairs designed to replicate the posture astronauts adopt in microgravity, while the other used virtual reality (VR) to simulate the confined conditions of the International Space Station (ISS).
The eight food aromas tested included vanilla, almond, lemon, lemon myrtle, eucalyptus, peppermint, vinegar, and lemongrass.
This study, published in Food Research International, builds on previous work and aims to address why astronauts report a different taste experience in space. They often struggle to maintain their normal nutrition over long missions, an issue that has recently gained media attention.
The findings of this study have broader implications. The researchers hope to apply these insights to improve the diets of people in isolated settings on Earth, such as nursing home residents, by tailoring food aromas to enhance their flavors.
More Intense Aroma Perception in VR Simulation
The research team found that the VR simulation created a more immersive and intense experience of confinement compared to the microgravity posture. While most food aromas were perceived more intensely in the VR simulation, lemongrass was the only exception.
Dr. Low explained that food perception in space is often different due to the isolation astronauts face. “Eating on Earth is typically a social activity, but in space, it can feel quite different,” she said. “Our pilot studies show that spending just 10 minutes in VR can evoke feelings of confinement, making VR more effective than other methods.”
The results suggest that the confined and isolating nature of the ISS, along with individual variations in sensory sensitivity, can lead to unusual food aroma perceptions, making certain foods smell strange or unpleasant.
The Role of Emotions in Aroma Perception
The study also found a link between emotions and the intensity of food aromas. In the VR setting, participants who reported positive emotions perceived aromas more strongly. For instance, almond and vinegar aromas were more intense when participants felt happy, while a mild level of stress made the vinegar aroma seem less intense.
Dr. Newman suggested that this emotional connection to aroma perception might explain why astronauts often develop a preference for foods they typically avoid on Earth. “The emotional context can affect how we perceive certain smells, such as vinegar,” she said.
Next Steps in the Research
The researchers plan to expand their study by combining the microgravity posture with the VR experience, further simulating the astronaut experience. This could help design more effective food plans for long-duration missions, such as those to Mars.
Dr. Newman highlighted that VR, combined with the microgravity posture, could be used to train astronauts to adapt psychologically to the unique challenges of eating in confined spaces. This approach could also help individuals on Earth, particularly those living in isolation, by personalizing their meal experiences to support their wellbeing.
Dr. Low emphasized the importance of studying how environmental factors influence taste and smell. “Our research is part of a series of studies that show how individual variations and stressful environments affect eating,” she said.
The study, titled Food Odor Perception and Affective Response in Virtual Spacecraft and Microgravity Body Posture (1-G) – Potential Ground-Based Simulations, is published in Food Research International (DOI to be provided).
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