Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Food Res Int. 2021 Jul;145:110410. doi: 10.1016/j.foodres.2021.110410. Epub 2021 May 12.
While virtual reality (VR) has become increasingly popular in food-related research, there has been a lack of clarity, precision, and guidelines regarding what exactly constitutes a virtual reality study, as well as the options available to the researcher for designing and implementing it. This review provides a practical guide for sensory and consumer scientists interested in exploring the emerging opportunities offered by VR. We take a deep dive into the components that make up a VR study, including hardware, software, and response measurement methods, all the while being grounded in immersion and presence theory. We then review how these building blocks are put together to create two major categories of research scenarios: product selection, which can be entirely created in VR, and food evaluation, which involve tasting products in real life. For each category, we review current literature with a focus on experimental design, then highlight future avenues and technical development opportunities within sensory and consumer research. Finally, we evaluate limitations and ethical issues in VR food research, and offer future perspectives which go above and beyond ensuring ecological validity in product testing.
虽然虚拟现实（VR）在与食品相关的研究中越来越受欢迎，但对于什么是虚拟现实研究，以及研究人员在设计和实施时可选择的方法，缺乏明确性、精确性和指导原则。本综述为有兴趣探索 VR 提供的新兴机会的感官和消费者科学家提供了实用指南。我们深入探讨了构成 VR 研究的各个组成部分，包括硬件、软件和响应测量方法，同时基于沉浸感和存在感理论。然后，我们回顾了如何将这些构建块组合在一起，以创建两种主要的研究场景：产品选择，这可以完全在 VR 中创建，以及食品评价，这涉及到在现实生活中品尝产品。对于每种类别，我们都重点关注实验设计来回顾当前的文献，然后突出未来的途径和技术发展机会在感官和消费者研究中。最后，我们评估了 VR 食品研究中的限制和伦理问题，并提供了超越产品测试中生态有效性的未来视角。
