Validation of food visual attribute perception in virtual reality |
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| Affiliation: | 1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France;2. Centre des Sciences du Goût et de l''Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, 21000 Dijon, France;1. Sensory & Consumer Sciences, Nofima As, Norway;2. Wageningen University, Division of Human Nutrition, P.O. Box 17, 6700 AA Wageningen, The Netherlands;3. Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Viet Nam;4. Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Viet Nam;5. Jean A McEwan Consulting Ltd, UK;1. The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland 1142, New Zealand;2. SDU Innovation & Design Engineering, Dept. of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark;1. CASS Food Research Centre, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia;2. Biostatistics Unit, Faculty of Health, Deakin University, 75 Pigdons Road, Waurn Ponds, VIC 3216, Australia;3. Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, 75 Pigdons Road, Waurn Ponds, VIC 3216, Australia;1. CREA – Research Centre for Food and Nutrition, Italy;2. Firmenich, Switzerland;3. Adacta International, Italy;4. Biofortis, France;5. Haystack, Belgium;6. isi GmbH, Germany;7. Jean A McEwan Consulting, UK |
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| Abstract: | This study aimed to test the validity of visual representations of food products in virtual reality by comparing descriptions of a set of actual vs. virtual cookies. This validation is key to future applications of virtual reality in sensory studies. Ten commercial cookies were virtualized by photogrammetry then configured inside virtual sensory booths designed using Unity and presented via a first-version HTC Vive virtual reality headset. Flash profiling was used to determine changes in relative weight of the perceptual dimensions in the product space and compare descriptions of actual vs. virtual product appearance. Conventional profiling of both actual and virtual products then served to determine whether common sensory dimensions carry the same kind of weight in both real and virtual sensory spaces and show similar ranges of difference among products. The results showed that descriptions of virtual cookies were close to descriptions of the actual cookies. Brightness carried more weight in the perceptual space of actual products whereas color contrast carried more weight in the perceptual space of virtual products. However, this difference may have arisen from software-setting configurations that could be optimized for a better match. Taken together, the results of this study offer promising perspectives for the use of virtual products in sensory and consumers studies. |
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| Keywords: | Virtual reality Virtual food Visual perception |
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