1
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Man K, Patterson JA, Simons CT. "That Looks Like My Kitchen!" - Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR. Food Res Int 2024; 193:114865. [PMID: 39160036 DOI: 10.1016/j.foodres.2024.114865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 07/01/2024] [Accepted: 07/31/2024] [Indexed: 08/21/2024]
Abstract
Restoring relevant context during consumer sensory testing using virtual reality (VR) technologies may facilitate evaluations reflective of real-world experiences, enabling reliable data collection to better predict product success. Prior research has applied the same consumption scenario to all participants without accounting for variations in individual consumption habits. Thus, a consumption scenario of low personal relevance can lead to misleading conclusions. This study aimed to investigate how personal relevance (usage frequency and similarity) of a consumption environment influences consumer perception and acceptance during product evaluations. Using a VR system, 63 consumers evaluated four commercial frozen chicken nuggets in three virtual environments one week apart: sensory booth, high-relevance kitchen, and low-relevance kitchen. Participants assessed the products virtually on overall liking, Check-All-That-Apply (CATA) on 20 attributes, and purchase intent. They also completed a virtual presence and engagement questionnaire after testing. Results found better product discrimination in both kitchen environments compared to the booth as demonstrated in more post-hoc statistical subgroups (p's < 0.05) on liking and purchase intent. Additionally, more significant product differences were found among CATA attributes in the kitchens. CATA penalty-lift analyses indicated that sensory attributes had more pronounced positive and negative impacts on liking in the high relevance kitchen, followed by the low relevance kitchen, and lastly the booth. Consumers were equally present and engaged during testing across conditions (p's > 0.05). Results suggest providing a personally relevant consumption environment via VR technologies for consumer testing generated more discriminating data that can improve the quality of consumer insights.
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Affiliation(s)
- Kym Man
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Jeremy A Patterson
- Advanced Computing Center for the Arts and Design, The Ohio State University, 1813 N High St, Columbus, OH 43210, United States
| | - Christopher T Simons
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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2
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Ribeiro JC, Rocha C, Barbosa B, Lima RC, Cunha LM. Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level. Foods 2024; 13:2456. [PMID: 39123647 PMCID: PMC11311452 DOI: 10.3390/foods13152456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 07/25/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024] Open
Abstract
Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to evaluate an augmented virtuality (AV) system where participants are inserted into a virtual environment and evaluate a real product, being able to interact with both dimensions. A panel of 102 consumers evaluated five samples of commercial peach nectars in three sessions, each in a different environment: public food court, living room (AV environments), and laboratory (traditional sensory booth). Consumers rated overall liking, followed by open comments, and also answered an Engagement (EQ) and a Presence Questionnaire (PQ). The type of environment only affected hedonic discrimination among samples, with the laboratory setting being the only one with sample discrimination. Nonetheless, each sample was not evaluated differently across the different environments. Concerning engagement, the environment only significantly influenced the EQ's 'Affective Value' factor, being higher when using an AV system. The level of presence in the virtual environment was significantly higher in the public food court, being significantly correlated with the EQ factor scores.
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Affiliation(s)
- José Carlos Ribeiro
- GreenUPorto/INOV4Agro & DGAOT, Faculty of Sciences of the University of Porto, Rua da Agrária, 747, 4485-646 Vairão, Portugal
| | - Célia Rocha
- GreenUPorto/INOV4Agro & DGAOT, Faculty of Sciences of the University of Porto, Rua da Agrária, 747, 4485-646 Vairão, Portugal
- Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal
| | - Bruna Barbosa
- GreenUPorto/INOV4Agro & DGAOT, Faculty of Sciences of the University of Porto, Rua da Agrária, 747, 4485-646 Vairão, Portugal
- Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal
| | - Rui Costa Lima
- Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal
| | - Luís Miguel Cunha
- GreenUPorto/INOV4Agro & DGAOT, Faculty of Sciences of the University of Porto, Rua da Agrária, 747, 4485-646 Vairão, Portugal
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3
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Lim M, Kim SS, Lee CL, Lee Y, Kwak HS. Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography. Foods 2024; 13:1012. [PMID: 38611318 PMCID: PMC11011798 DOI: 10.3390/foods13071012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 03/22/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Auditory distractions can impair the sensory evaluation of food; however, the specific impact of airplane cabin noise on the sensory perception of in-flight meals remains poorly studied. Here, we investigated the effects of airplane cabin noise on the visual processing of in-flight meal stimuli using electroencephalography (EEG) in twenty healthy male subjects. Resting-state EEG and event-related potential (ERP) responses to in-flight meal images were acquired during quiet and simulated cabin noise conditions. Participants reported mild discomfort and some loss of appetite when exposed to airplane cabin noise. The analysis of resting-state EEG showed an increase in the absolute power of theta and beta frequency bands in the left superior parietal and left frontal/right central regions under simulated cabin noise conditions, compared to quiet conditions. The ERP results showed that the amplitude of responses evoked by visual meal images in the superior parietal area was reduced in the noise condition compared to the quiet condition. Our findings suggest that airplane cabin noise disrupts the visual perception and attentional processing of in-flight food stimuli. These neural changes imply an impact on integrating sensory information, resulting in altered sensory evaluations of food during in-flight dining experiences.
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Affiliation(s)
- Manyoel Lim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (M.L.); (S.S.K.); (C.-L.L.)
| | - Sang Sook Kim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (M.L.); (S.S.K.); (C.-L.L.)
| | - Cho-Long Lee
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (M.L.); (S.S.K.); (C.-L.L.)
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of Korea;
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (M.L.); (S.S.K.); (C.-L.L.)
- KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea
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4
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Soldavini AM, Diaz H, Ennis JM, Simons CT. Understanding the Effects of Smart-Speaker-Based Surveys on Panelist Experience in Immersive Consumer Testing. Foods 2023; 12:2537. [PMID: 37444274 DOI: 10.3390/foods12132537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/12/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Utilizing immersive technologies to reintroduce the environmental context (i.e., visual, auditory, and olfactory cues) in sensory testing has been one area of research for improving panelist engagement. The current study sought to understand whether pairing smart-speaker questionnaires in immersive spaces could positively affect the panelist experience through enhanced ecological validity. To this end, subjects performed an immersive consumer test in which responses were collected using a traditional computer-based survey, a smart-speaker approach incorporating a direct translation of the computer questionnaire into a verbal survey requiring numeric responses, and an optimized smart-speaker survey with alternative question formatting requiring spoken word-based responses. After testing, participants answered the Engagement Questionnaire (EQ) to assess participant engagement during the test, and the System Usability Scale (SUS) survey to understand the ease, and potential adoption, of using the various survey technologies in the study. Results indicated that the traditional computer-based survey was the most engaging (p < 0.001) and usable (p < 0.001), with no differences found between the two smart-speaker surveys (p = 0.803 and p = 0.577, respectively). This suggests that the proposed optimizations for the smart-speaker surveys were not robust enough to influence engagement and usability, and further research is needed to enhance their conversational capabilities.
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Affiliation(s)
- Ashley M Soldavini
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA
| | - Hamza Diaz
- Aigora LLC, 2515 Whispering Oaks Ct., Midlothian, VA 23112, USA
| | - John M Ennis
- Aigora LLC, 2515 Whispering Oaks Ct., Midlothian, VA 23112, USA
| | - Christopher T Simons
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA
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5
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Wu C, Zhu H, Huang C, Liang X, Zhao K, Zhang S, He M, Zhang W, He X. Does a beautiful environment make food better - The effect of environmental aesthetics on food perception and eating intention. Appetite 2022; 175:106076. [PMID: 35561939 DOI: 10.1016/j.appet.2022.106076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 11/02/2022]
Abstract
Generally, people prefer to dine in beautiful environments. Previous studies have reported that environmental factors affect an individual's perception of food; however, little is known about the effect of environmental aesthetics on food perception. In Experiment 1, we used photographs of restaurant (1a) or non-restaurant (1b) environments with high or low aesthetic value, paired with images of foods, and participants were asked to rate the visual, olfactory, and gustatory aesthetic value of the food. Results showed significantly higher ratings for food perception in all three sensory modalities in the high aesthetic value environment, together with positive emotion and the desire to eat, compared with the low aesthetic environment. Experiment 2 extended the study to two real-world environments (one high and one low aesthetic value) and actual food consumption. The results also found higher aesthetic ratings in the olfactory and gustatory systems and greater desire to eat again in an environment with high aesthetic value than in an environment with low aesthetic value. This research also explored the mediating role of emotion in the relationship between environmental aesthetics and food perception and found a significant mediating relationship. In conclusion, environmental aesthetics play an important role in food perception, and these findings provide insights into increasing positive food perception in daily life.
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Affiliation(s)
- Chenjing Wu
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Hongyan Zhu
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Chuangbing Huang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Xiaoling Liang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Kaili Zhao
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Siyue Zhang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Mingcheng He
- College of Education Science, Hubei Normal University, 435002, Huangshi, China
| | - Wei Zhang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Xianyou He
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application, And Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China.
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6
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A preliminary investigation on the effect of immersive consumption contexts on food-evoked emotions using facial expressions and subjective ratings. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Yang Q, Nijman M, Flintham M, Tennent P, Hidrio C, Ford R. Improving simulated consumption context with virtual Reality: A focus on participant experience. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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8
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Galiñanes Plaza A, Saulais L, Delarue J. What really matters when dining out? Insights into the role of context from a qualitative study with French consumers. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Cotter MT, Whitecotton M, Peterson DG, Simons CT. The impact of applied labeling context on consumer acceptance of differently valenced products. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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New Consumer Research Technology for Food Behaviour: Overview and Validity. Foods 2022; 11:foods11050767. [PMID: 35267400 PMCID: PMC8909298 DOI: 10.3390/foods11050767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they are, are they any good? METHODS in this paper, we attempt to give an overview of the developments in this area. We distinguish between ('input') methods needed to shape the measurement context a consumer is brought in, e.g., by means of 'immersive' methods, and ('output') methods that perform measurements proper. Concerning the latter, we distinguish between methods focusing on neuro-science, on psychology, and on behaviour. In addition, we suggest a way to assess the validity of the methods, based on psychological theory, concerning biases resulting from consumer awareness of a measurement situation. The methods are evaluated on three summarising validity criteria; conclusions: the conclusion is that behavioural measures generally appear more valid than psychological or neuro-scientific methods. The main conclusion is that validity of a method should never be taken for granted, and it should be always be assessed in the context of the research question.
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11
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Low JYQ, Diako C, Lin VHF, Yeon LJ, Hort J. Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice. Food Res Int 2021; 150:110718. [PMID: 34865749 DOI: 10.1016/j.foodres.2021.110718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 09/01/2021] [Accepted: 09/17/2021] [Indexed: 10/20/2022]
Abstract
Sensory evaluation for the investigation of food consumption is often conducted in a controlled laboratory environment, which does not reflect consumption behaviour in real world. Here, we compared the effect of consumption setting (traditional sensory booth, mixed reality projection café, and a café) on consumer affective responses, and to investigate the effectiveness of using Microsoft HoloLens technology, an Augmented Mixed Reality device, as an ecologically valid alternative to natural consumption eating for sensory evaluation. Participant [(n = 120): 86 females/34 males, aged 18-65 years] affective response (overall liking, attribute liking, emotional response, and snack choice) towards two commercially available tea break snacks (caramel slice and chocolate digestive biscuit) was assessed in three different consumption settings using a balanced crossover design. There were no significant differences for most affective ratings between data obtained from the HoloLens evoked café and real café (p ≥ 0.10), suggesting that mixed reality could provide an ecologically valid context for consumer research. However, response differences were observed between these two contexts and the sensory booths. For example, interested, joy, enthusiastic emotion terms were rated slightly higher in the evoked café in comparison to the booth context and slightly higher emotional engagement was observed for joy in the café compared to the booths (all p < .10). This study highlights key considerations for deciding where consumer testing should be conducted and the importance of using a combination of overall liking, attribute liking and emotional response to obtain data representative of real-world environments in consumer studies.
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Affiliation(s)
- Julia Y Q Low
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand; Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
| | - Charles Diako
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | | | | | - Joanne Hort
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand; Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand.
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12
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Giezenaar C, Hort J. A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts. Food Res Int 2021; 150:110804. [PMID: 34863496 DOI: 10.1016/j.foodres.2021.110804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/14/2021] [Accepted: 11/01/2021] [Indexed: 10/19/2022]
Abstract
The environments and/or contexts typically used to determine consumer affective and sensory responses have been questioned for their ecological validity. However, conducting consumer testing in real-life scenarios is costly, logistically complex, and hard to standardise between participants due to a lack of control over external cues and product preparation. Immersive environments, representative of product consumption contexts, may provide more ecologically valid data. Recently, digital immersion technologies have been proposed to contextualise consumer studies whilst maintaining experimental control. This narrative review summarised published consumer studies including digital immersion in addition to traditional sensory booths and/or a real-life immersive contexts in their study design, to measure the impact of these contexts on liking, emotional response and intensity of sensory attributes. The findings suggest that emotional response ratings are more comparable to real-life, and that consumer engagement and reliability increases, when testing is conducted using digital immersive techniques compared to traditional sensory booths. Therefore, digital immersive techniques look promising to improve ecological validity of consumer testing, but further development and research is required.
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Affiliation(s)
- Caroline Giezenaar
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
| | - Joanne Hort
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand.
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13
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The Role of Immersive Environments in the Assessment of Consumer Perceptions and Product Acceptance: A Systematic Literature Review. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Sinesio F, Moneta E, Di Marzo S, Zoboli GP, Abbà S. Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104268] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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16
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van Bergen G, Zandstra E, Kaneko D, Dijksterhuis G, de Wijk R. Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104193] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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17
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Lichters M, Möslein R, Sarstedt M, Scharf A. Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104138] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Low JY, Lin VH, Jun Yeon L, Hort J. Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104113] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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19
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Gough T, Haynes A, Clarke K, Hansell A, Kaimkhani M, Price B, Roberts A, Hardman CA, Robinson E. Out of the lab and into the wild: The influence of portion size on food intake in laboratory vs. real-world settings. Appetite 2021; 162:105160. [PMID: 33556391 DOI: 10.1016/j.appet.2021.105160] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 01/26/2021] [Accepted: 02/02/2021] [Indexed: 12/13/2022]
Abstract
External influences on eating behaviour, such as portion size, have been reliably shown to influence food intake in the laboratory. However, little research has examined whether laboratory settings under or overestimate the effect that external influences have on food intake compared to when studied in the real-world. In Study 1, 60 participants (mean age = 32 years) were randomized to consume a large (200 g) or small (100 g) portion of popcorn under controlled laboratory conditions and during a separate session in their home. Results showed that the effect of portion size on food intake was larger at home (d = 0.97) than in the laboratory (d = 0.56). Furthermore, participants reported feeling more relaxed eating at home compared to the laboratory. In Study 2, we examined whether comparable results were observed in a semi-naturalistic laboratory designed to resemble a home setting. 59 participants (mean age = 28 years) completed the same procedure as Study 1 in a standard and a semi-naturalistic laboratory setting. Although participants reported having higher levels of private self-awareness in the standard laboratory, the effect that portion size had on food intake did not differ between the standard laboratory (d = 0.50) and the semi-naturalistic laboratory (d = 0.49). The impact that external influences on eating, such as portion size, have on food intake in the real-world may be underestimated when studied under laboratory conditions.
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Affiliation(s)
- Thomas Gough
- Department of Psychology, University of Liverpool, L69 7ZA, UK.
| | - Ashleigh Haynes
- Department of Psychology, University of Liverpool, L69 7ZA, UK; Centre for Behavioural Research in Cancer, Cancer Council Victoria, Melbourne, Australia
| | - Katie Clarke
- Department of Psychology, University of Liverpool, L69 7ZA, UK
| | - Amy Hansell
- Department of Psychology, University of Liverpool, L69 7ZA, UK
| | | | - Bethan Price
- Department of Psychology, University of Liverpool, L69 7ZA, UK
| | - Araby Roberts
- Department of Psychology, University of Calgary, Calgary, Canada
| | | | - Eric Robinson
- Department of Psychology, University of Liverpool, L69 7ZA, UK.
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20
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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21
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Zandstra E, Kaneko D, Dijksterhuis G, Vennik E, De Wijk R. Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103934] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Pennanen K, Närväinen J, Vanhatalo S, Raisamo R, Sozer N. Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103871] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study. Foods 2020; 9:foods9040515. [PMID: 32326000 PMCID: PMC7230827 DOI: 10.3390/foods9040515] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/07/2020] [Accepted: 04/16/2020] [Indexed: 01/10/2023] Open
Abstract
Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the “virtual live concert” environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as “bored” and “worried.” In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types.
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24
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Galiñanes Plaza A, Saulais L, Blumenthal D, Delarue J. Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103738] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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25
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Hannum M, Forzley S, Popper R, Simons CT. Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Potential applications for virtual and augmented reality technologies in sensory science. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102178] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Taking control of product testing context thanks to a multi-sensory immersive room. A case study on alcohol-free beer. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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29
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Galiñanes Plaza A, Delarue J, Saulais L. The pursuit of ecological validity through contextual methodologies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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30
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Picket B, Dando R. Environmental Immersion's Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages. Foods 2019; 8:foods8020042. [PMID: 30691117 PMCID: PMC6406405 DOI: 10.3390/foods8020042] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/15/2019] [Accepted: 01/22/2019] [Indexed: 12/28/2022] Open
Abstract
The eating experience is multimodal. As we consume a dish, we perceive much more than that which initially activates the senses, including influences from our surroundings. Foods sampled in experimental settings are largely evaluated within a sensory booth, an environment designed to be devoid of such external or non-standardized stimuli, so that participants can focus solely on the sample itself. In natural experiences, we rarely consume food in such isolation—context is actually key to many dining experiences and can have an integral role in how we perceive the foods we eat. Using virtual reality to artificially provide this context, we tested how the setting in which a beverage was consumed influenced perception of two different samples. Virtual environments were formed by processing custom-recorded 360 degree videos and overlaying audio, text, and sensory scales to simulate a typical sensory evaluation. Participants were asked to taste two alcoholic beverages, a beer and a sparkling wine, in two virtual contexts, a bar and a winery. The results indicated that participants’ willingness to pay for, and overall enjoyment of the sparkling wine increased when placed in the winery context, with no change between the two virtual contexts for the beer sample. This occurred without alteration of the samples’ sensory properties or the ability of panelists to identify the beverage they were drinking; however, perceived appropriateness of the samples for the setting was strongly influenced by the context in which they were sampled, suggesting that perceived appropriateness for a surrounding may play a role in the degree to which we enjoy a food. Results provide further proof that artificially-applied context, such as that provided by virtual reality, can further the sensory testing of foods.
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Affiliation(s)
- Benjamin Picket
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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31
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Yang J, Lee J. Korean consumers’ acceptability of commercial food products and usage of the 9-point hedonic scale. J SENS STUD 2018. [DOI: 10.1111/joss.12467] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jiyun Yang
- Department of Food Science and Nutrition & Kimchi Research Institute; Pusan National University; Busan South Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute; Pusan National University; Busan South Korea
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