Do immersive techniques help to capture consumer reality?

Sinesio, Fiorella; Moneta, Elisabetta; Porcherot, Christelle; Abbà, Simona; Dreyfuss, Lise; Guillamet, Kévin; Bruyninckx, Seppe; LaPorte, Charles; Henneberg, Sven; McEwan, Jean A.

doi:10.1016/j.foodqual.2019.05.004

Cited by 55 publications

(17 citation statements)

References 34 publications

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“…It has been well documented that an environment impacts sensory responses. Augmented and virtual reality systems have been used to emulate an environment similar to the environment where consumers would consume the product [212,213]. They reported differences in consumer liking based on the environment.…”

Section: Other Consumer Sensory Methodsmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

131

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Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

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Section: Other Consumer Sensory Methodsmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

131

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“…With advances in immersive technologies such as mixed VR, augmented reality (AR), and mixed reality, increasing numbers of researchers have started to explore applications of these technologies in sensory and consumer studies [36][37][38][39]. Although conducting studies in natural and real-life settings tends to increase test validity and consumer engagement, it can be tricky and costly [40][41][42].…”

Section: Application Of Vr In Sensory and Consumer Researchmentioning

confidence: 99%

Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR

Chen

Huang

Faber

et al. 2020

Foods

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This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.

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“…Immersive VR is also applied in many other fields where emotions are an important factor, like studies involving consumer behavior and product evaluation (Sester et al, 2013;Bangcuyo et al, 2015;Bonetti et al, 2018;Andersen et al, 2019;Sinesio et al, 2019), the (participatory) design of (landscape) architecture (built) environments and soundscapes to assess the affective appraisal of planned environments (Mobach, 2008;Portman et al, 2015;Hayek et al, 2016;Echevarria Sanchez et al, 2017;Patterson et al, 2017;Puyana-Romero et al, 2017), and product design (Pitt et al, 2005;Söderman, 2005;Hilfert and König, 2016). Immersive VR is also used to study the healing effects of natural environments and to provide restorative environments for relaxation purposes (Valtchanov et al, 2010;Calogiuri et al, 2018), such as the Sensiks Experience Pod (www.…”

Section: Introductionmentioning

confidence: 99%