Unveiling aromas: Virtual reality and scent identification for sensory analysis

Zulkarnain, Abdul Hannan Bin and Radványi, Dalma and Szakál, Dorina and Kókai, Zoltán and Gere, Attila (2024) Unveiling aromas: Virtual reality and scent identification for sensory analysis. CURRENT RESEARCH IN FOOD SCIENCE, 8. No.-100698. ISSN 2665-9271

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Abstract

Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) technology with scent identification techniques. The aim is to investigate whether the visual representation of food products affects scent perception. Limited research has explored the use of VR in scent identification, which is especially relevant when altering the food environment setting. A virtual sensory laboratory was developed to mimic MATE's sensory booth. Sixty participants, all MATE students, were involved in this study. This method offers a potential means to streamline scent identification and reduce human bias in sensory analysis. In summary, the combination of VR technology and scent identification presents a fresh methodological approach to sensory analysis, where both scent and exposure are influenced by the environment or imagery. This concept delves into cross-modal correspondences and the role of sensory cues in shaping our perception of food odours within the VR setting.

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