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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...

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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:
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.
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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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