Journal article

Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers

Damir D Torrico, Yitao Han, Chetan Sharma, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R Dunshea

Foods | MDPI | Published : 2020

Abstract

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 (N = 53) performed evaluations under five conditions: (1) traditional booths, (2) bright-restaurant (real environment with bright lights), (3) dark-restaurant (real environment with..

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Grants

Awarded by University of Melbourne, Australia


Awarded by Australian Government through the Australian Research Council


Funding Acknowledgements

This research was partially funded by the 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia (603403), and the Australian Government through the Australian Research Council (IH120100053).