Torrico Damir D, Han Yitao, Sharma Chetan, Fuentes Sigfredo, Gonzalez Viejo Claudia, Dunshea Frank R
Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville VIC 3010, Australia.
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
Foods. 2020 Feb 14;9(2):191. doi: 10.3390/foods9020191.
Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and emotional responses of a Cabernet Sauvignon wine under traditional sensory booths, contextual environments, and VR simulations were evaluated and compared. Participants ( = 53) performed evaluations under five conditions: (1) traditional booths, (2) bright-restaurant (real environment with bright lights), (3) dark-restaurant (real environment with dimly lit candles), (4) bright-VR (VR restaurant with bright lights), and (5) dark-VR (VR restaurant with dimly lit candles). Participants rated the acceptability of aroma, sweetness, acidity, astringency, mouthfeel, aftertaste, and overall liking (9-point hedonic scale), and intensities of sweetness, acidity, and astringency (15-point unstructured line-scale). Results showed that context (booths, real, or VR) affected the perception of the wine's floral aroma (dark-VR = 8.6 vs. booths = 7.5). Liking of the sensory attributes did not change under different environmental conditions. Emotional responses under bright-VR were associated with "free", "glad", and "enthusiastic"; however, under traditional booths, they were related to "polite" and "secure". "Nostalgic" and "daring" were associated with dark-VR. VR can be used to understand contextual effects on consumer perceptions.
品酒是一种多维度体验，其中包括来自品酒环境的背景信息。正式的感官品酒受到品酒 booths 的限制，这些 booths 缺乏生态效度和参与度。虚拟现实（VR）可以通过模拟不同的环境背景来克服这一限制。对赤霞珠葡萄酒在传统感官 booths、背景环境和 VR 模拟下的感知、感官可接受性和情感反应进行了评估和比较。参与者（n = 53）在五种条件下进行评估：（1）传统 booths，（2）明亮餐厅（有明亮灯光的真实环境），（3）黑暗餐厅（有昏暗烛光的真实环境），（4）明亮 VR（有明亮灯光的 VR 餐厅），以及（5）黑暗 VR（有昏暗烛光的 VR 餐厅）。参与者对香气、甜度、酸度、涩度、口感、余味和总体喜好（9 点享乐量表）以及甜度、酸度和涩度的强度（15 点无结构线条量表）进行评分。结果表明，背景（booths、真实环境或 VR）会影响对葡萄酒花香的感知（黑暗 VR = 8.6 对比 booths = 7.5）。在不同环境条件下，对感官属性的喜好没有变化。明亮 VR 下的情感反应与“自由”“高兴”和“热情”相关；然而，在传统 booths 下，它们与“礼貌”和“安心”相关。“怀旧”和“大胆”与黑暗 VR 相关。VR 可用于理解背景对消费者感知的影响。
