Assessment of a virtual sensory laboratory for consumer sensory evaluations

• Published in: Heliyon 2024-02, Vol.10 (3), p.e25498-e25498, Article e25498
• Main Authors: Zulkarnain, Abdul Hannan Bin, Kókai, Zoltán, Gere, Attila
• Format: Article
• Language: English
• Subjects: Cluster analysis; Food science; Olfactory; Sensory VR; Silhouette index; Symptoms
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e25498

As technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in terms of construct validity and user engagement for perception formation. The growing accessibility and sophistication of virtual reality (VR) technology offer a promising avenue for research. This study focuses on the assessment of a virtual sensory laboratory, seamlessly integrating traditional sensory practices into the virtual realm to explore disparities in consumer responses, especially in sensory analysis. The virtual laboratory, designed for compatibility with VR gear, closely resembles a sensory booth. The virtual environment enables the researchers to change the visual clues of the products being tested as well as the surroundings (e.g., colors, furniture, or even the environment). Additionally, the level of immersion can be enhanced by playing any type of music, if needed. One crucial question is to assess the opinions of the participants, if they feel comfortable in the created environment. Specific participant numbers are omitted, and the study engages participants. The success of this initiative could signify a substantial advance in analysis and cost savings, adding a layer of significance to the study's potential impact on optimizing research practices. The study lays the groundwork for optimal VR practices and anticipates further exploration with immersive elements to deepen our understanding of how virtual reality influences consumer behaviour in food selection compared to traditional sensory methods. •This is an initial study for virtual reality and sensory analysis.•Bringing the traditional sensory laboratory to virtual reality.•Motion sickness had a significant difference between two clusters.•The environment or picture had an influence on the smell.•Virtual sensory laboratory is a useful resource for sensory scientist and consumer.