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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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author | Kong, Yanzhuo Sharma, Chetan Kanala, Madhuri Thakur, Mishika Li, Lu Xu, Dayao Harrison, Roland Torrico, Damir D. |
author_facet | Kong, Yanzhuo Sharma, Chetan Kanala, Madhuri Thakur, Mishika Li, Lu Xu, Dayao Harrison, Roland Torrico, Damir D. |
author_sort | Kong, Yanzhuo |
collection | PubMed |
description | 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 chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the “virtual live concert” environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as “bored” and “worried.” In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types. |
format | Online Article Text |
id | pubmed-7230827 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72308272020-05-22 Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study Kong, Yanzhuo Sharma, Chetan Kanala, Madhuri Thakur, Mishika Li, Lu Xu, Dayao Harrison, Roland Torrico, Damir D. Foods Article 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 chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the “virtual live concert” environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as “bored” and “worried.” In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types. MDPI 2020-04-20 /pmc/articles/PMC7230827/ /pubmed/32326000 http://dx.doi.org/10.3390/foods9040515 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kong, Yanzhuo Sharma, Chetan Kanala, Madhuri Thakur, Mishika Li, Lu Xu, Dayao Harrison, Roland Torrico, Damir D. Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title | Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title_full | Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title_fullStr | Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title_full_unstemmed | Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title_short | Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study |
title_sort | virtual reality and immersive environments on sensory perception of chocolate products: a preliminary study |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230827/ https://www.ncbi.nlm.nih.gov/pubmed/32326000 http://dx.doi.org/10.3390/foods9040515 |
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