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dc.contributor.authorKong, Y.en
dc.contributor.authorSharma, Chetanen
dc.contributor.authorKanala, Madhuri M.en
dc.contributor.authorThakur, M.en
dc.contributor.authorLi, Luen
dc.contributor.authorXu, Dayaoen
dc.contributor.authorHarrison, Rolanden
dc.contributor.authorTorrico, Damiren
dc.date.accessioned2020-05-08T00:45:11Z
dc.date.available2020-04-20en
dc.date.issued2020-04en
dc.identifier.urihttps://hdl.handle.net/10182/11840
dc.description.abstractTraditional 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.en
dc.format.extent19en
dc.languageenen
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods9040515en
dc.relation.urihttps://doi.org/10.3390/foods9040515en
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland.en
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectvirtual realityen
dc.subjectimmersive environmentsen
dc.subjectacceptabilityen
dc.subjectemotionsen
dc.subjectchocolate productsen
dc.titleVirtual reality and immersive environments on sensory perception of chocolate products: A preliminary studyen
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/foods9040515en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc080111 Virtual Reality and Related Simulationen
dc.relation.isPartOfFoodsen
pubs.issue4en
pubs.notesArticle number: 515 Date of acceptance: 16 Apr 2020en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
pubs.volume9en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-1482-2438
lu.identifier.orcid0000-0003-0816-1469
lu.identifier.orcid0000-0001-5879-2221


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