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Implementing immersive technologies in consumer testing : Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café
- Source :
- Food Quality and Preference, 84, Food Quality and Preference 84 (2020)
- Publication Year :
- 2020
-
Abstract
- Initial research indicates that the use of immersive technologies may improve the predictive validity and reliability of liking scores in consumer testing. However, how immersive technologies impact Just-About-Right ratings is hardly known. Forty-five participants took part in three tasting sessions, each in a different context: 1) laboratory, 2) immersive context simulating a café using audiovisual cues, and 3) real café. Each session, participants tasted four tomato soups varying in salt content preceded by a warm-up sample. Liking, optimal levels of sensory attributes (JAR) and engagement were measured. Results showed that there were no differences in liking or JAR ratings on sensory attributes of the soups across the three contexts. Nevertheless, participants felt more engaged in the real café and simulated café than in the laboratory. These results contribute to a better understanding of how sensory differences as assessed in a laboratory or immersive context relate to sensory differences that consumers would notice when they use the products in real-life.
- Subjects :
- Predictive validity
Salt content
030309 nutrition & dietetics
Applied psychology
Context (language use)
Session (web analytics)
03 medical and health sciences
0404 agricultural biotechnology
Immersive technology
VLAG
Food, Health & Consumer Research
Human Nutrition & Health
0303 health sciences
Engagement
Nutrition and Dietetics
Humane Voeding & Gezondheid
Product testing
Context
04 agricultural and veterinary sciences
040401 food science
Health & Consumer Research
Food
Wine tasting
Psychology
Liking
Just-About-Right ratings
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 09503293
- Database :
- OpenAIRE
- Journal :
- Food Quality and Preference, 84, Food Quality and Preference 84 (2020)
- Accession number :
- edsair.doi.dedup.....cd10051c6119366bbba73bc405626851