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Updated: Jul 2, 2025

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揭开香味:虚拟现实和嗅觉识别用于感官分析

Abdul Hannan Bin Zulkarnain1, Dalma Radványi2, Dorina Szakál2,3

  • 1Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út. 29-31, Hungary.

Current research in food science
|February 26, 2024
PubMed
概括

这项研究将虚拟现实 (VR) 与气味识别融合在一起,以探索视觉线索如何影响食物气味感知. 这种新的方法旨在提高感官分析的效率,减少偏差.

关键词:
香味 香味 香味 香味 香味进行多因素分析.嗅觉测试试验 嗅觉测试试验虚拟感官实验室 虚拟感官实验室视觉视觉 视觉 视觉 视觉 视觉 视觉

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相关概念视频

Tactile and Chemical Senses01:27

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
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