Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 563722
Title Implementing immersive technologies in consumer testing : Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café
Author(s) Zandstra, E.H.; Kaneko, D.; Dijksterhuis, G.B.; Vennik, E.; Wijk, R.A. De
Source Food Quality and Preference 84 (2020). - ISSN 0950-3293
DOI https://doi.org/10.1016/j.foodqual.2020.103934
Department(s) Human Nutrition & Health
Food, Health & Consumer Research
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Context - Engagement - Immersive technology - Just-About-Right ratings - Liking
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.

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