Torrico, DD, Sharma, C, Dong, W et al. (3 more authors) (2021) Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. LWT, 137. 110383. p. 110383. ISSN 0023-6438
Abstract
Eating is a multimodal sensory experience affected contextual situations. A limitation with traditional consumer testing is that isolated booth environments lack ecological validity and consumer's engagement in forming perceptions. Virtual reality (VR) is an emerging method to simulate different environmental contexts. The acceptability and emotional responses of full- and no-sugar chocolate determined in sensory booths and under two VR environments (headsets) were evaluated. Untrained participants (N = 50) tasted two chocolates (FS = full-sugar and NS = no-sugar, maltitol) under three environments: (1) traditional-booths, (2) positive-VR [aesthetically open-field forest], and (3) negative-VR [closed-space old room] in a 3 × 2 randomized-factorial-design. Participants rated the acceptability of sweetness, bitterness, texture, mouth-coating, aftertaste, and overall liking (9-point scale). The intensities of sweetness, bitterness, and hardness (15-cm line-scale) were assessed. Chocolate type and VR did not affect the liking of attributes (5.4–6.8). However, FS samples had higher sweetness intensity than NS samples for positive-VR (10.8 vs. 9.1). NS samples under positive-VR were associated with overall liking. The NS and FS samples under positive-VR were associated with “energetic” and “happy”; however, under traditional booths were related to “good”, and “calm”. “Bored” and “guilty” were associated with NS samples under negative-VR. VR can be used to understand the contextual effects on consumers' perceptions.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in LWT - Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Liking; Immersive technology; Valence; Sensory booths; Tasting |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 18 Jan 2021 12:59 |
Last Modified: | 12 Oct 2021 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.lwt.2020.110383 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:170056 |