Food odour perception and affective response in Virtual spacecraft and microgravity body posture (1-G) - Potential ground-based simulations.

Autor: Loke G; Sensory and Consumer Science Research Group, School of Science, STEM College, Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia., Chandrapala J; School of Science, STEM College, Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia., Besnard A; International Flavors and Fragrances (IFF), Hilversum, Netherlands., Kantono K; International Flavors and Fragrances (IFF), Hilversum, Netherlands., Brennan C; School of Science, STEM College, Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia., Newman L; Sensory and Consumer Science Research Group, School of Science, STEM College, Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia., Low J; Sensory and Consumer Science Research Group, School of Science, STEM College, Royal Melbourne Institute of Technology (RMIT) University, Melbourne, Australia. Electronic address: julia.low2@rmit.edu.au.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 2), pp. 115260. Date of Electronic Publication: 2024 Nov 19.
DOI: 10.1016/j.foodres.2024.115260
Abstrakt: This study investigates food odour perception and affective response within a virtually simulated spacecraft environment, with links to the volatile composition of odours. Healthy participants (n = 44) between the ages of 18-39 years rated the intensity of eight food odours in two simulated space environments for comparison, a 'microgravity' posture (MicroG Posture; physical) and Virtual Reality (VR; visual-spatial cues) simulation of a spacecraft. Results indicate that these methods yield different outcomes. Particularly, odour intensity perception was significantly higher in VR compared to the MicroG Posture for all odours (p < 0.05), except lemongrass. Moreover, individual differences in odour sensitivity were observed, with low-sensitive individuals (n = 14) perceiving stronger almond odour (p < 0.001) and highly sensitive individuals (n = 29) perceiving stronger vinegar odour (p = 0.003) in VR. Emotional dimensions of valence and arousal were also significantly higher (p < 0.001) in VR, while stress response remained low across contexts (all p > 0.05). While emotional and stress responses did not generally affect odour intensity perception, valence was positively correlated with almond and vinegar odour perception, while stress was negatively correlated with vinegar odour perception. These findings suggest that odour perception and affective response may vary in virtual space contexts, with certain individuals exhibiting sensitivity to specific odours due to their unique flavour profiles. This highlights how confined, cluttered environments, reminiscent of space conditions, affect sensory responses to food, with implications for personalised dietary interventions and improved well-being in similar populations.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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