Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study

Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolat...

Descripción completa

Detalles Bibliográficos
Autores principales: Kong, Yanzhuo, Sharma, Chetan, Kanala, Madhuri, Thakur, Mishika, Li, Lu, Xu, Dayao, Harrison, Roland, Torrico, Damir D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230827/
https://www.ncbi.nlm.nih.gov/pubmed/32326000
http://dx.doi.org/10.3390/foods9040515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230827/
https://www.ncbi.nlm.nih.gov/pubmed/32326000
http://dx.doi.org/10.3390/foods9040515

Ejemplares similares