Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives.

Area of Science:

• Food Science
• Sensory Science
• Consumer Behavior
• Virtual Reality Applications

Background:

• Virtual Reality (VR) is increasingly utilized in food research.
• There's a need for clear guidelines on VR study design and implementation.
• Existing research lacks precision regarding VR study components and methodologies.

Purpose of the Study:

• To provide a practical guide for sensory and consumer scientists on using VR in food research.
• To clarify the definition and components of a virtual reality study.
• To explore emerging opportunities and future directions for VR in food science.

Main Methods:

• Review of literature on VR components (hardware, software, response measurement).
• Analysis of experimental designs in VR food research scenarios (product selection, food evaluation).
• Grounded in immersion and presence theory.

Main Results:

• Identified key components for designing VR food studies.
• Categorized VR research into product selection and food evaluation scenarios.
• Highlighted current literature, future avenues, and technical development opportunities.

Conclusions:

• VR offers significant opportunities for advancing sensory and consumer research in food science.
• Addressing limitations and ethical issues is crucial for future VR food research.
• Future perspectives emphasize ecological validity and innovative product testing beyond current capabilities.