Academic Journal
Unveiling aromas: Virtual reality and scent identification for sensory analysis
| العنوان: | Unveiling aromas: Virtual reality and scent identification for sensory analysis |
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| المؤلفون: | Abdul Hannan Bin Zulkarnain, Dalma Radványi, Dorina Szakál, Zoltán Kókai, Attila Gere |
| المصدر: | Current Research in Food Science, Vol 8, Iss , Pp 100698- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Aroma, Multiple factor analysis, Virtual sensory laboratory, Smelling test, Visual, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) technology with scent identification techniques. The aim is to investigate whether the visual representation of food products affects scent perception. Limited research has explored the use of VR in scent identification, which is especially relevant when altering the food environment setting. A virtual sensory laboratory was developed to mimic MATE's sensory booth. Sixty participants, all MATE students, were involved in this study. This method offers a potential means to streamline scent identification and reduce human bias in sensory analysis. In summary, the combination of VR technology and scent identification presents a fresh methodological approach to sensory analysis, where both scent and exposure are influenced by the environment or imagery. This concept delves into cross-modal correspondences and the role of sensory cues in shaping our perception of food odours within the VR setting. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2665-9271 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2665927124000248; https://doaj.org/toc/2665-9271 |
| DOI: | 10.1016/j.crfs.2024.100698 |
| URL الوصول: | https://doaj.org/article/a884342b179b48a8aceaa64b1ad5142c |
| رقم الانضمام: | edsdoj.884342b179b48a8aceaa64b1ad5142c |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26659271 |
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| DOI: | 10.1016/j.crfs.2024.100698 |