True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification

Ammann, Jeanine; Stucki, Michelle; Siegrist, Michael

doi:10.1016/j.foodqual.2020.103998

Cited by 48 publications

(37 citation statements)

References 30 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%

“…Consequently, if individuals can eat while wearing an HMD, this may offer a relatively inexpensive method to study eating behavior in different simulated eating environments. A recent study found that sensory testing could successfully be conducted in VR using an HMD in which participants were required to eat [ 32 ], suggesting the utility of this approach for studying aspects of eating behavior. Moreover, VR has also been used to better understand food selection at a buffet [ 33 ] and the amount of food served at a buffet [ 34 ].…”

Section: Introductionmentioning

confidence: 99%

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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%

Section: Introductionmentioning

confidence: 99%

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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“…We could only calculate effect size for those studies where either t-values or the combination of means and standard deviation/error were reported. size tested (N = 32), although this is in line with previous VR and color studies [N = 50 per cell (study 1) and N = 25 per cell (study 2) in Ammann et al (2020); N = 41 in Chen et al (2020)]. Another demographic issue is the admittedly uneven gender distribution of mostly men, due to the fact that we collected a convenience sample from computer science courses.…”

Section: Discussionsupporting

confidence: 77%

“…However, the authors did suggest that there were some color-induced taste rating differences driven by individual color–food associations. More recently, Ammann et al (2020) assessed whether changing the color of foods (two juices and a piece of cake) shown in VR influenced flavor identification. They demonstrated that seeing modified product colors in VR did in fact negatively impact flavor identification, and that flavor identification performance was not significantly different when participants did the study in VR vs. in real life, using food-coloring-modified products.…”

Section: Introductionmentioning

confidence: 99%

A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

et al. 2020

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It is well known that the appearance of food, particularly its color, can influence flavor perception and identification. However, food studies involving the manipulation of product color face inevitable limitations, from extrinsic flavors introduced by food coloring to the cost in development time and resources in order to produce different product variants. One solution lies in modern virtual reality (VR) technology, which has become increasingly accessible, sophisticated, and widespread over the past years. In the present study, we investigated whether making a coffee look milkier in a VR environment can alter its perceived flavor and liking. Thirty-two United Kingdom (UK) consumers were given four samples of black cold brew coffee at 4 and 8% sucrose concentration. They wore VR headsets throughout the study and viewed the same coffee in a virtual setting. The color of the beverage was manipulated in VR, such that participants saw either a dark brown or light brown liquid as they sipped the coffee. A full factorial design was used so that each participant tasted each sweetness x color combination, Participants reported sweetness, creaminess, and liking for each sample. Results revealed that beverage color as viewed in VR significantly influenced perceived creaminess, with the light brown coffee rated to be creamier than dark brown coffee. However, beverage color did not influence perceived sweetness or liking. The present study supports the role of VR as a means of conducting food perception studies, either to gain a better understanding of multisensory integration, or, from an industry perspective, to enable rapid product testing when it may be time-intensive or costly to produce the same range of products in the real-world. Furthermore, it opens potential future opportunities for VR to promote healthy eating behavior by manipulating the visual appearance of foods.

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“…They discovered that most customers (88%) favoured food with a high colour intensity resulting from the addition of saffron [17]. Additionally, colour is well integrated with the taste perception such as green is often linked with sourness, while red colours are associated with sweetness [18]. The results of the sensory evaluation on colour, appearance and taste are shown in Figure 1.…”

Section: Sensory Evaluationmentioning

confidence: 99%

The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market

Mahat¹,

Sabere²,

Shafiee³

et al. 2020

Preprint

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The popularity of functional gummies has increased, which is evident from the growing line of functional gummies from almost every nutraceutical companies. Sensory evaluation serves the purpose of determining which brand of functional gummy would capture the largest market share. Texture profile analysis was used to determine the mechanical properties of functional gummies. The brands of functional gummies that came under the scope of this study were denoted as Brand A, B, C, D, E, F and G. Fourier Transform Infrared Spectroscopy was utilised to detect organic material and functional groups in the functional gummies. Texture profile analysis gave valuable insights into the gummies’ mechanical properties which are cohesiveness, springiness, hardness, gumminess, and chewiness. Amongst the gummies that were studied, Brand F gummy has the highest value of cohesiveness of 0.92. Brand A gummy has a high springiness value of 1.0. Brand B gummy possesses the highest value of hardness, gumminess and chewiness of 12 532.2 g, 7617.6 N, and 6256.8 J, respectively. Qualitative sensory evaluation reveals that Brand G gummy has the best aesthetic qualities in terms of colour and appearance. Brand B gummy tastes the best while brand A gummy claims the top spot for gumminess and chewiness. Overall, the respondents in this study preferred brand A gummy over other brands.

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True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification

Cited by 48 publications

References 30 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

A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market

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