Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments

IF 1 4区 医学 Q4 Neuroscience
Ana Mayela Ramos-de-la-Peña, Oscar Aguilar, José González-Valdez
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引用次数: 2

Abstract

Abstract

Introduction

The effect of seven virtual environments (visual and auditory) on the rating of sensory attributes of identical samples of ketchup and salad dressing was assessed.

Methods

Fifty-one participants were recruited and immersed in virtual scenes evoking heat, cold, height and fear, high speed and fear, sadness, pleasure, and relaxation. The participants tasted samples of both products while being subjected to virtual stimuli. Each panelist tested the seven environments, and control tests were carried out without the VR headset. Panelists rated eight descriptive attributes based on their perception, and results were analyzed by principal component analysis to obtain a general overview of the rated attributes, and by generalized procrustes to explain possible correlations between virtual environments and attribute ratings.

Results

Heat evoking scene caused increased intensity of hotness and moisture, and decreased bitterness; cold evoking scene increased sweetness perception. Virtual environments increased sweetness, moisture, and bitterness perception in men when compared to women.

Conclusions

Virtual reality contexts influenced the taste and texture perception of ketchup and salad dressing; moreover, the effect of these stimuli was different in men and women.

Implications

Besides applications in condiments, the obtained results can shed light on the influence of virtual stimuli on food product sensory perception in general, since virtual environments for sensory tests are gaining great interest for researchers and the food industry.

虚拟现实沉浸:两种常见调味品相同样品的味道和质地变化
摘要介绍了7种虚拟环境(视觉和听觉)对相同番茄酱和沙拉酱样品感官属性评级的影响。方法招募51名参与者,让他们沉浸在能唤起热、冷、高和恐惧、高速和恐惧、悲伤、快乐和放松的虚拟场景中。参与者在受到虚拟刺激的同时品尝了两种产品的样品。每个小组成员都测试了七个环境,并且在没有VR耳机的情况下进行了对照测试。小组成员根据他们的感知对八个描述性属性进行评级,并通过主成分分析对结果进行分析,以获得评级属性的总体概述,并通过广义procrustes解释虚拟环境与属性评级之间可能的相关性。结果诱导情景使热、湿强度增加,苦味降低;寒冷唤起的场景增加了对甜味的感知。与女性相比,虚拟环境增加了男性对甜味、水分和苦味的感知。结论虚拟现实情境影响番茄酱和沙拉酱的口感和质地感知;此外,这些刺激对男性和女性的影响是不同的。除了在调味品中的应用外,所获得的结果还可以揭示虚拟刺激对食品感官感知的影响,因为用于感官测试的虚拟环境正引起研究人员和食品行业的极大兴趣。
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来源期刊
Chemosensory Perception
Chemosensory Perception 农林科学-神经科学
CiteScore
2.50
自引率
0.00%
发文量
8
审稿时长
>36 weeks
期刊介绍: Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas: Identification of chemicals producing sensory response; Identification of sensory response associated with chemicals; Human in vivo response to chemical stimuli; Human in vitro response to chemical stimuli; Neuroimaging of chemosensory function; Neurological processing of chemoreception; Chemoreception mechanisms; Psychophysics of chemoperception; Trigeminal function; Multisensory perception; Contextual effect on chemoperception; Behavioral response to chemical stimuli; Physiological factors affecting and contributing to chemoperception; Flavor and hedonics; Memory and chemoperception.
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