Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers.
Cabernet Sauvignon
acceptability
context
emotions
virtual reality
wine
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
14 Feb 2020
14 Feb 2020
Historique:
received:
24
01
2020
revised:
05
02
2020
accepted:
10
02
2020
entrez:
21
2
2020
pubmed:
23
2
2020
medline:
23
2
2020
Statut:
epublish
Résumé
Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and emotional responses of a Cabernet Sauvignon wine under traditional sensory booths, contextual environments, and VR simulations were evaluated and compared. Participants (
Identifiants
pubmed: 32075018
pii: foods9020191
doi: 10.3390/foods9020191
pmc: PMC7073756
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Australian Research Council
ID : IH120100053
Organisme : University of Melbourne
ID : 603403
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