Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments Academic Article in Scopus uri icon

abstract

  • © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.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.

publication date

  • January 1, 2022