The relationship between disgust sensitivity and behaviour: A virtual reality study on food disgust

Ammann, Jeanine; Hartmann, Christina; Peterhans, Vega; Ropelato, Sandro; Siegrist, Michael

doi:10.1016/j.foodqual.2019.103833

Cited by 35 publications

(18 citation statements)

References 34 publications

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“…Despite these limitations, this study describes a method that we successfully used to study food intake and eating behavior in VR. This approach supports other VR studies that have required individuals to eat while wearing a VR-HMD [ 32 , 64 ] and provides further evidence that this is a feasible approach to study eating behavior, the impact of the eating environment on the sensory perception of food [ 32 ], and potentially the effect of emotions on eating behavior and food perception [ 64 ].…”

Section: Discussionsupporting

confidence: 74%

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

Oliver

Hollis

2021

Foods

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In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants’ food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants’ sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.

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Section: Discussionsupporting

confidence: 74%

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

Oliver

Hollis

2021

Foods

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“…Moreover, compared with the "real-world" environment, the conditions of VR environments are relatively controllable, and the environments are easy to replicate. There is a growing interest in the scientific community on studying the effects of VR on sensory and consumer sciences [23][24][25]. Regarding the use of real surroundings, Hannum et al [26] evaluated the effect of three contextual environments (traditional sensory booths, an immersive wine bar, and an actual wine bar) on the acceptability and purchase intent of consumers toward wine samples.…”

Section: Introductionmentioning

confidence: 99%

Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers

Torrico

Han

Sharma

et al. 2020

Foods

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Wine 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.

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“…While emotions can be induced through other means, VR‐based induction has the potential to be especially powerful (Susindar et al., 2019). Although little research has used this approach to date, in one unusual study, researchers used VR to induce disgust in participants, then measured their willingness to eat a real piece of chocolate (Ammann et al., 2020). Work along this vein could give insight into emotional influences on eating, treatment decision‐making, and other health behaviors.…”

Section: Vr As a Research Tool In Health Psychology: Past Present And Futurementioning

confidence: 99%

Virtual reality expands the toolkit for conducting health psychology research

Martingano

Persky

2021

Social & Personality Psych

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Virtual reality (VR) has become a readily available consumer technology, strengthening its promise as a research tool for health psychology. We identify five key strengths of VR‐based research: data collection, realism, experimental control, adaptability, and mobility (DREAM). We review how these advantages allow researchers to investigate behavioral, psychological, and social processes related to health and well‐being in novel ways, by using VR as both a stimulus and a measurement tool. We also describe challenges facing VR research and potential strategies researchers can use to mitigate them. In addition to reviewing existing research, we hope to inspire researchers to consider ways in which VR might be used in future to augment their own research programs or answer currently impracticable research questions in health psychology.

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The relationship between disgust sensitivity and behaviour: A virtual reality study on food disgust

Cited by 35 publications

References 34 publications

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers

Virtual reality expands the toolkit for conducting health psychology research

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