Skip to main content
Disciplines
Automotive Business IT + Informatics Construction + Real Estate Electrical Engineering + Electronics Energy + Sustainability Insurance + Risk Finance + Banking Management + Leadership Marketing + Sales Mechanical Engineering + Materials
Events
DE
EN
Books
Journals
Topic Page
Marketing
Start single access now
Access for companies
EXTENDED SEARCH
Log in
Top
Published in:
Introduction Read chapter Read first chapter

2018 | OriginalPaper | Chapter

7. Discussion and Conclusion

Authors : Adrian David Cheok, Kasun Karunanayaka

Published in: Virtual Taste and Smell Technologies for Multisensory Internet and Virtual Reality

Publisher: Springer International Publishing

Log in

Activate our intelligent search to find suitable subject content or patents.

search-config
loading …

Abstract

Emerging from the multisensory subject, our goal is to transform Internet communication into a multisensory experience by digitization of the smell and taste senses and as other human senses (sight, hearing, and touch) and allow people to create, communicate, and regenerate this multisensory information over the Internet.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

  • über 102.000 Bücher
  • über 537 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Maschinenbau + Werkstoffe
  • Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 390 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Maschinenbau + Werkstoffe




 

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 340 Zeitschriften

aus folgenden Fachgebieten:

  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Versicherung + Risiko




Jetzt Wissensvorsprung sichern!

inform now
previous chapter Digital Smell Interface
Literature
1.
Choi Y, Cheok AD, Roman X, Sugimoto K, Halupka V et al (2011) Sound perfume: designing a wearable sound and fragrance media for face-to-face interpersonal interaction. In: Proceedings of the 8th international conference on advances in computer entertainment technology. ACM, p 4
2.
Seah SA, Martinez Plasencia D, Bennett PD, Karnik A, Otrocol VS, Knibbe J, Cockburn A, Subramanian S (2014) Sensabubble: a chrono-sensory mid-air display of sight and smell. In: Proceedings of the 32nd annual ACM conference on human factors in computing systems. ACM, pp 2863–2872
3.
Kortum P (2008) HCI beyond the GUI: design for haptic, speech, olfactory, and other nontraditional interfaces. Morgan Kaufmann
4.
Maynes-Aminzade D (2005) Edible bits: seamless interfaces between people, data and food. In: Conference on human factors in computing systems (CHI’05)-extended abstracts, pp 2207–2210
5.
Hertenstein MJ (2002) Touch: its communicative functions in infancy. Hum Dev 45(2):70–94CrossRef
6.
Freeman J (2009) The tyranny of e-mail: the four-thousand-year journey to your inbox. Simon and Schuster
7.
Henkin R (2004) Taste and smell disorders, human. In: Encyclopedia of neuroscience. Elsevier, Amsterdam, pp 2010–2013
Metadata
Title
Discussion and Conclusion
Authors
Adrian David Cheok
Kasun Karunanayaka
Copyright Year
2018
Book
Virtual Taste and Smell Technologies for Multisensory Internet and Virtual Reality

Print ISBN: 978-3-319-73863-5

Electronic ISBN: 978-3-319-73864-2

Copyright Year: 2018

DOI
https://doi.org/10.1007/978-3-319-73864-2_7