Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection

• Published in: International journal of food science & technology 2024-11, Vol.59 (11), p.8540-8550
• Main Authors: Loke, Grace, Chand, Hirdesh, Chandrapala, Jayani, Peake, Ian, Besnard, Anne, Kantono, Kevin, Iles, Gail, Brennan, Charles, Newman, Lisa, Low, Julia
• Format: Article
• Language: English
• Subjects: almonds; Aroma compounds; Benzaldehyde; Chemical composition; Chemical compounds; Clustering; Clutter and confinement; consumer science; Context; cross‐modal perception; Data collection; flavor; Flavor compounds; Flavors; flavour analysis; flavour perception in space; Food; food science; Gas chromatography; gas chromatography-mass spectrometry; Impact analysis; International Space Station; lemons; Mars mission; Mass spectrometry; Mass spectroscopy; Motion detection; Motion sickness; Odor intensity; Odors; odour intensity; Perception; Sensory evaluation; sensory science; smell; smell perception; social isolation; space analog; space consumption context; space eating environment; space food; space life science; Spacecraft; spaceflight; technology; Vanilla; Virtual reality; volatile compounds
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17306

Summary The study explored context‐driven food odour perception with links to chemical profiling of flavour compounds. Participants rated the intensity of three food odours (vanilla, almond, lemon) in a Neutral context and VR simulation of the International Space Station. The study involved 54 adults aged 18–39 years with no history of motion sickness and/or vertigo. The VR context demonstrated significantly higher intensity ratings for vanilla (P = 0.009) and almond (P