Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115260 - 115260
Published: Nov. 19, 2024
Language: Английский
International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(11), P. 8540 - 8550
Published: July 16, 2024
Summary The study explored context‐driven food odour perception with links to chemical profiling of flavour compounds. Participants rated the intensity three odours (vanilla, almond, lemon) in a Neutral context and VR simulation International Space Station. involved 54 adults aged 18–39 years no history motion sickness and/or vertigo. demonstrated significantly higher ratings for vanilla ( P = 0.009) almond < 0.001) odours, compared context. Clustering based on perceived identified that those less sensitive stronger 0.011). Gas chromatography–mass spectrometry analysis linked these findings benzaldehyde, common compound both odours. Therefore, space may impact perception, subject their volatile composition individual sensitivity. This underscores VR's potential as ground‐based analogue future sensory research, translating across similar settings beyond
Language: Английский
Citations
5
Science Talks, Journal Year: 2024, Volume and Issue: 11, P. 100391 - 100391
Published: Aug. 23, 2024
The present study aimed to address the potential of ground-based food and sensory research in representing isolated confined environment a spacecraft. Virtual Reality (VR) technology was employed simulate experience perceived isolation confinement within space. VR simulation emulates International Space Station low Earth orbit, comprising interconnected space modules equipped with integrated analysis tools for evaluating odor cues ('Food Space', Supplementary A). In our first experiment, 44 healthy participants were asked rate intensity three commercially available samples (vanilla, lemon, almond) control on 5-point Likert scale, neutral sitting posture, NASA-Neutral posture (mimicking 'microgravity' using commercial 'Zero-gravity' outdoor chair set at 122–124°), simulation. This phase revealed large individual variations across odors. Importantly, there no significant differences most odors when perceptions between postures compared. However, select both (Supplementary B) indicating that 'Food Space' may impact perception differently A second pilot 16 evaluated four almond, eucalyptus) different contexts (baseline control, virtual reality) time points during reality. emotional responses experiences also explicitly validated scales such as Self-Assessment Manikin (SAM) short-formed Positive Negative Affect Schedule (PANAS-SF). participants' descriptions their underwent changes before after reality experiences. Terms used generally more positive (e.g., 'interested', 'attentive') negative spending an average 9 min 35 s 'nervous', 'guilty'). There variation terms (blank control) especially longer C). exploratory underscores analog context studying relation current data matches anecdotal eating behavior travelers. Personal should be taken into consideration, creating personalized meal plans applications.
Language: Английский
Citations
2
Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100834 - 100834
Published: Jan. 1, 2024
Augmented Virtuality (AV) is a concept that merges components of Reality (AR) and Virtual (VR), incorporating real elements into virtual environment. This review analyses the influence AV technology on sensory science consumer behaviour, with potential to improve product evaluation through analysis. The objective develop immersive environments closely resemble real-world scenarios, offering accurate insights perceptions preferences. Participants will be able observe genuine food products within Through utilization multidisciplinary approach, analysis explores point at which human senses intersect, revealing new unique understandings decision-making processes. enhances comprehension choices behaviour in environments, providing practical uses for industries navigating ever-changing nature augmented virtuality. demonstrates integration can have substantial influence.
Language: Английский
Citations
2
Economía Creativa, Journal Year: 2024, Volume and Issue: 20, P. 108 - 121
Published: June 14, 2024
El término realidad virtual es entendido como un escenario tridimensional simulado por computadora, en el que posible experimentar entorno mediante uso de algún dispositivo electrónico especial. En campo la publicidad y mercadotecnia, permite a los consumidores simular experiencia consumo, lo facilita evaluación del producto puede eliminar indecisión compra. Sin embargo, su menos conocido empresas pequeñas. este trabajo se prueba anuncio tradicional una panadería Comala, Colima, México, para medir efecto dos grupos edad: 18 25 años mayor años. Los hallazgos muestran tiene significativo sobre permanencia mente jóvenes intención compartir.
Citations
0
International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(11), P. 8431 - 8433
Published: Aug. 25, 2024
Data sharing is not applicable to this article as no new data were created or analyzed in study.
Language: Английский
Citations
0
Science Talks, Journal Year: 2024, Volume and Issue: unknown, P. 100403 - 100403
Published: Oct. 1, 2024
Language: Английский
Citations
0
Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 61, P. 101244 - 101244
Published: Nov. 14, 2024
Language: Английский
Citations
0
Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115260 - 115260
Published: Nov. 19, 2024
Language: Английский
Citations
0