Literature DB >> 30044500

Dynamic Context Sensory Testing-A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth.

Alina Stelick1, Alexandra G Penano2,3, Alden C Riak2,4, Robin Dando1.   

Abstract

Eating is a multimodal experience. When we eat, we perceive not just the taste and aroma of foods, but also their visual, auditory, and tactile properties, as well as sensory input from our surroundings. Foods are commonly tested within a sensory booth, designed specifically to limit such input. Foods are not commonly experienced in such isolation, but alongside this context, which can alter how a food is perceived. In this study, we show that the sensory properties of food can be altered by changing the environment it is consumed in, using virtual reality (VR) to provide an immersive, dynamic context to the eating experience. The purpose of this project was to develop an affordable and easy-to-implement methodology for adapting VR technology to sensory evaluation, without prohibitive amounts of expensive equipment or specialized programming knowledge. Virtual environments were formed by processing custom-recorded 360 degree videos and overlaying audio, text, sensory scales, and images to simulate a typical sensory evaluation ballot within the VR headset. In a pilot test, participants were asked to taste 3 identical blue cheese samples in 3 virtual contexts-a sensory booth, a park bench, and a cow barn. Respondents rated their liking of the sample, as well as its saltiness, and pungency, attributes either reflective of one context (pungency in the barn), or presumably unrelated (saltiness). Panelists duly rated the sample's flavor as being more pungent when consumed in the barn context. These results provide proof of concept for VR in applied sensory studies, providing an immersive context to a sensory test while remaining in place. PRACTICAL APPLICATION: We consume foods in environments that can "spill over" into our perceptions of the food. Thus, we consider some foods "unsuitable" for certain settings, with others deemed more suitable for this locale. This has been studied for many years as sensory "context," with written descriptions, pictures, or videos of such contexts. We present a method generating virtual reality contexts without any specist programming knowledge, for a few hundred dollars. In an accompanying pilot test, perception of a sample was significantly influenced by the VR context in which it was delivered.
© 2018 Institute of Food Technologists®.

Entities:  

Keywords:  consumer acceptance; context; pungency; sensory evaluation; virtual reality

Mesh:

Year:  2018        PMID: 30044500     DOI: 10.1111/1750-3841.14275

Source DB:  PubMed          Journal:  J Food Sci        ISSN: 0022-1147            Impact factor:   3.167


  6 in total

1.  Environmental Immersion's Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages.

Authors:  Benjamin Picket; Robin Dando
Journal:  Foods       Date:  2019-01-26

2.  Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study.

Authors:  James H Oliver; James H Hollis
Journal:  Foods       Date:  2021-01-05

3.  Virtual Terroir and the Premium Coffee Experience.

Authors:  Francisco Barbosa Escobar; Olivia Petit; Carlos Velasco
Journal:  Front Psychol       Date:  2021-03-18

4.  Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR.

Authors:  Yang Chen; Arya Xinran Huang; Ilona Faber; Guido Makransky; Federico J A Perez-Cueto
Journal:  Foods       Date:  2020-04-09

5.  From sterile labs to rich VR: Immersive multisensory context critical for odors to induce motivated cleaning behavior.

Authors:  Jasper H B de Groot; Daniel J V Beetsma; Theo J A van Aerts; Elodie le Berre; David Gallagher; Emma Shaw; Henk Aarts; Monique A M Smeets
Journal:  Behav Res Methods       Date:  2020-08

6.  Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate.

Authors:  Emily Crofton; Niall Murray; Cristina Botinestean
Journal:  Foods       Date:  2021-05-21
  6 in total

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