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Tytuł:
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Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives.
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Autorzy:
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Wang QJ; Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. Electronic address: .
Barbosa Escobar F; Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Alves Da Mota P; Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; Center for Music in the Brain, Department of Clinical Medicine, Aarhus University, 8000 Aarhus C, Denmark.
Velasco C; Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Nydalsveien 37, 0484 Oslo, Norway.
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Źródło:
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Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jul; Vol. 145, pp. 110410. Date of Electronic Publication: 2021 May 12.
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Typ publikacji:
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Journal Article; Research Support, Non-U.S. Gov't; Review
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Język:
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English
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Imprint Name(s):
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Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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MeSH Terms:
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Virtual Reality*
Research Design ; Software ; Taste
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Contributed Indexing:
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Keywords: Food evaluation; Immersion; Presence; Product selection; Virtual reality
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Entry Date(s):
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Date Created: 20210611 Date Completed: 20210629 Latest Revision: 20210629
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Update Code:
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20240104
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DOI:
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10.1016/j.foodres.2021.110410
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PMID:
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34112413
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While virtual reality (VR) has become increasingly popular in food-related research, there has been a lack of clarity, precision, and guidelines regarding what exactly constitutes a virtual reality study, as well as the options available to the researcher for designing and implementing it. This review provides a practical guide for sensory and consumer scientists interested in exploring the emerging opportunities offered by VR. We take a deep dive into the components that make up a VR study, including hardware, software, and response measurement methods, all the while being grounded in immersion and presence theory. We then review how these building blocks are put together to create two major categories of research scenarios: product selection, which can be entirely created in VR, and food evaluation, which involve tasting products in real life. For each category, we review current literature with a focus on experimental design, then highlight future avenues and technical development opportunities within sensory and consumer research. Finally, we evaluate limitations and ethical issues in VR food research, and offer future perspectives which go above and beyond ensuring ecological validity in product testing.
(Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
