Projects per year
Abstract
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.
Original language | English |
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Article number | 103934 |
Journal | Food Quality and Preference |
Volume | 84 |
Early online date | 24 Mar 2020 |
DOIs | |
Publication status | Published - Sept 2020 |
Keywords
- Context
- Engagement
- Immersive technology
- Just-About-Right ratings
- Liking
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Dive into the research topics of 'Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café'. Together they form a unique fingerprint.Projects
- 1 Finished
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AF17005 Breaking habits for the better (BO-61-001-011, BO-45-002-017)
Vingerhoeds, M. (Project Leader)
1/01/18 → 31/12/20
Project: LVVN project