Immersive sensory evaluation: Practical use of virtual reality sensory booth.

Sensory booths enhanced with VR technology have displayed promising potential for improving sensory evaluation, perception research, and educational experiences. However, there remains an insufficient of data on VR's utilization in sensory science. In our research, we designed a virtual sensory booth (SB) utilizing Virtual Reality (VR) to complement sensory analysis and foster applications in the field of sensory science. The experiment involved the utilization of diverse sensory methods and product samples for examination within the virtual SB, which was compared to the traditional SB. A total of forty-three participants took part in the study to scrutinize the implications of the virtual SB. The results of a post-VR questionnaire demonstrated the participants' positive reception of the virtual SB. The study's findings suggest that the virtual SB could serve as a valuable resource for sensory scientists and individuals keen on exploring the emerging opportunities offered by VR. Notably, the virtual SB has proven to have potential applications, particularly within the food industry, with a special focus on sensory science. •Virtualized SB incorporating VR technology is a promising sensory evaluation and perception studies approach.•Virtual SB intends to use various sensory methods in VR applications for sensory analysis.•The creation of new VR-based technological solutions for sensory analysis can serve as a supplement to traditional sensory analysis.

Unveiling aromas: Virtual reality and scent identification for sensory analysis.

Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) technology with scent identification techniques. The aim is to investigate whether the visual representation of food products affects scent perception. Limited research has explored the use of VR in scent identification, which is especially relevant when altering the food environment setting. A virtual sensory laboratory was developed to mimic MATE's sensory booth. Sixty participants, all MATE students, were involved in this study. This method offers a potential means to streamline scent identification and reduce human bias in sensory analysis. In summary, the combination of VR technology and scent identification presents a fresh methodological approach to sensory analysis, where both scent and exposure are influenced by the environment or imagery. This concept delves into cross-modal correspondences and the role of sensory cues in shaping our perception of food odours within the VR setting.

Assessment of a virtual sensory laboratory for consumer sensory evaluations.

As technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in terms of construct validity and user engagement for perception formation. The growing accessibility and sophistication of virtual reality (VR) technology offer a promising avenue for research. This study focuses on the assessment of a virtual sensory laboratory, seamlessly integrating traditional sensory practices into the virtual realm to explore disparities in consumer responses, especially in sensory analysis. The virtual laboratory, designed for compatibility with VR gear, closely resembles a sensory booth. The virtual environment enables the researchers to change the visual clues of the products being tested as well as the surroundings (e.g., colors, furniture, or even the environment). Additionally, the level of immersion can be enhanced by playing any type of music, if needed. One crucial question is to assess the opinions of the participants, if they feel comfortable in the created environment. Specific participant numbers are omitted, and the study engages participants. The success of this initiative could signify a substantial advance in analysis and cost savings, adding a layer of significance to the study's potential impact on optimizing research practices. The study lays the groundwork for optimal VR practices and anticipates further exploration with immersive elements to deepen our understanding of how virtual reality influences consumer behaviour in food selection compared to traditional sensory methods.

Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality.

Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experience of emotional involvement in sensory analysis performed in VR. The Positive and Negative Affect Schedule (PANAS) is a widely used self-report measure that assesses positive and negative affective states. VR sensory analysis involves the use of immersive, interactive, and multi-sensory environments to evaluate sensory perception and emotional responses. By synthesizing relevant literature, this paper provides insights into the impact of VR on affective states, the effectiveness of VR in eliciting emotions, and the potential applications of the PANAS in VR sensory analysis. Furthermore, the second aim of the paper is to uncover the effect of VR sensory evaluation on the participant's emotional states, as it has a significant effect on their evaluations. The results suggest an increase in the sum of positive effects and a decrease in the negative ones. Although these results are promising, the relationship between the PANAS and VR sensory analysis is still underexplored, with limited research investigating the specific effects of VR on affective states measured using the PANAS. Further research is needed to better understand the potential of the PANAS in assessing emotional responses in VR environments and its implications for sensory analysis.