Implementing immersive technologies in consumer testing : Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café
| Autor: | R.A. de Wijk, Elizabeth H. Zandstra, E. Vennik, Daisuke Kaneko, Garmt Dijksterhuis |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Predictive validity
Salt content 030309 nutrition & dietetics Applied psychology Context (language use) Session (web analytics) 03 medical and health sciences 0404 agricultural biotechnology Immersive technology VLAG Food Health & Consumer Research Human Nutrition & Health 0303 health sciences Engagement Nutrition and Dietetics Humane Voeding & Gezondheid Product testing Context 04 agricultural and veterinary sciences 040401 food science Health & Consumer Research Food Wine tasting Psychology Liking Just-About-Right ratings Food Science |
| Zdroj: | Food Quality and Preference, 84 Food Quality and Preference 84 (2020) |
| ISSN: | 0950-3293 |
| Popis: | Initial research indicates that the use of immersive technologies may improve the predictive validity and reliability of liking scores in consumer testing. However, how immersive technologies impact Just-About-Right ratings is hardly known. Forty-five participants took part in three tasting sessions, each in a different context: 1) laboratory, 2) immersive context simulating a café using audiovisual cues, and 3) real café. Each session, participants tasted four tomato soups varying in salt content preceded by a warm-up sample. Liking, optimal levels of sensory attributes (JAR) and engagement were measured. Results showed that there were no differences in liking or JAR ratings on sensory attributes of the soups across the three contexts. Nevertheless, participants felt more engaged in the real café and simulated café than in the laboratory. These results contribute to a better understanding of how sensory differences as assessed in a laboratory or immersive context relate to sensory differences that consumers would notice when they use the products in real-life. |
| Databáze: | OpenAIRE |
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