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dc.contributor.authorTorrico, Damiren
dc.contributor.authorHan, Yitaoen
dc.contributor.authorSharma, Chetanen
dc.contributor.authorFuentes, S.en
dc.contributor.authorViejo, C. G.en
dc.contributor.authorDunshea, F. R.en
dc.date.accessioned2020-04-28T22:19:19Z
dc.date.available2020-02-14en
dc.date.issued2020-02-14en
dc.date.submitted2020-02-10en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/11782
dc.description.abstractWine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and emotional responses of a Cabernet Sauvignon wine under traditional sensory booths, contextual environments, and VR simulations were evaluated and compared. Participants (N = 53) performed evaluations under five conditions: (1) traditional booths, (2) bright-restaurant (real environment with bright lights), (3) dark-restaurant (real environment with dimly lit candles), (4) bright-VR (VR restaurant with bright lights), and (5) dark-VR (VR restaurant with dimly lit candles). Participants rated the acceptability of aroma, sweetness, acidity, astringency, mouthfeel, aftertaste, and overall liking (9-point hedonic scale), and intensities of sweetness, acidity, and astringency (15-point unstructured line-scale). Results showed that context (booths, real, or VR) affected the perception of the wine’s floral aroma (dark-VR = 8.6 vs. booths = 7.5). Liking of the sensory attributes did not change under different environmental conditions. Emotional responses under bright-VR were associated with “free”, “glad”, and “enthusiastic”; however, under traditional booths, they were related to “polite” and “secure”. “Nostalgic” and “daring” were associated with dark-VR. VR can be used to understand contextual effects on consumer perceptions.en
dc.format.extent17en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods9020191en
dc.relation.urihttps://doi.org/10.3390/foods9020191en
dc.rights© 2020 by the authorsen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectvirtual realityen
dc.subjectacceptabilityen
dc.subjectCabernet Sauvignonen
dc.subjectwineen
dc.subjectcontexten
dc.subjectemotionsen
dc.titleEffects of context and virtual reality environments on the wine tasting experience, acceptability, and emotional responses of consumersen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/foods9020191en
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Scienceen
dc.subject.anzsrc080111 Virtual Reality and Related Simulationen
dc.subject.anzsrc070604 Oenology and Viticultureen
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfFoodsen
pubs.issue2en
pubs.notesArticle number 191en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.publication-statusPublisheden
pubs.volume9en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-0816-1469
lu.identifier.orcid0000-0003-1482-2438


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