Abdul Hannan Bin Zulkarnain1, Zoltán Kókai1, Attila Gere1

  • 1Department of Postharvest Science, Trade, Supply Chain and Sensory Analysis, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út. 29-31, Hungary.

Heliyon
|February 9, 2024
PubMed
概括

虚拟现实 (VR) 为食品科学研究提供了一种新的方法,创造了沉浸式感官体验. 本研究评估了一个虚拟感官实验室,探索其提高消费者感知和优化研究实践的潜力.