ArticleFoods (Basel, Switzerland)2020
Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Neurophysiological approaches to exploring emotional responses to cosmetics: a systematic review of the literature.Frontiers in human neuroscience · 2024Pooled it
- Spaceward senses: examining retronasal aroma and mouthfeel perception in simulated space-microgravity environments.NPJ science of food · 2025Article
- Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics.NPJ science of food · 2024Article
- Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level.Foods (Basel, Switzerland) · 2024Article
- Article
- Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality.Foods (Basel, Switzerland) · 2024Article
- Enhancing consumer sensory science approach through augmented virtuality.Current research in food science · 2024Article
- Unveiling aromas: Virtual reality and scent identification for sensory analysis.Current research in food science · 2024Article
- The development of an immersive mixed-reality application to improve the ecological validity of eating and sensory behavior research.Frontiers in nutrition · 2023Article
- An Explorative Analysis of the Influence of Landscape Visual Aesthetic Quality on Food Preferences in Italy: A Pilot Study.Foods (Basel, Switzerland) · 2022Article
- Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods.Foods (Basel, Switzerland) · 2021Article
- Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate.Foods (Basel, Switzerland) · 2021Article
- Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks.Foods (Basel, Switzerland) · 2021Article
- Product Design to Enhance Consumer Liking of Cull Ewe Meat.Foods (Basel, Switzerland) · 2021Article
- Virtual Terroir and the Premium Coffee Experience.Frontiers in psychology · 2021Article
- Senses of place: architectural design for the multisensory mind.Cognitive research: principles and implications · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
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 (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.