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.
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Acknowledgements
The authors would like to thank the Bioprocess Research Chair (0020209I13), the FEMSA Biotechnology Center, the School of Engineering and Science, and the Mostla team from Tecnologico de Monterrey, particularly to Olaf Ramiro Román Jiménez. Furthermore, we thank Marco André Millán Urcadiz, Luis Orlando Santos Cruz and Arturo Aceves Compeán for their support during the process of the sensory tests. The authors would also like to acknowledge all the volunteers for their involvement in this study.
Funding
The research was funded by the Bioprocess Research Chair (0020209I13), the FEMSA Biotechnology Center, the School of Engineering and Science from Tecnologico de Monterrey and Mostla department from Tecnologico de Monterrey.
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The study protocol was approved by the Research Ethics Board at Tecnologico de Monterrey, reference CSER-DBT-0003.
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Ramos-de-la-Peña, A.M., Aguilar, O. & González-Valdez, J. Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments. Chem. Percept. 15, 87–94 (2022). https://doi.org/10.1007/s12078-022-09296-9
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DOI: https://doi.org/10.1007/s12078-022-09296-9