How environment alters sensory properties; Plant-based product claims flourish

A study published in the Journal of Food Science illustrates how the sensory properties of food can be altered by changing the environment it is consumed in, using virtual reality (VR) to provide an immersive context to the eating experience.

Researchers created a virtual environment by processing custom-recorded 360-degree videos and overlaying audio, text, sensory scales, and images to simulate a typical sensory evaluation ballot within the VR headset.

In a pilot test, participants tasted thre…