Exploring the impact of virtual gastronomic tourism on eating experience

Background: Loss of appetite is a prevalent issue in palliative care, often diminishing people s quality of life and emotional wellbeing. Virtual reality (VR) presents new avenues for delivering emotionally meaningful and multisensory experiences that may help address this challenge. Aim: This pilot study examined the feasibility and emotional effects of a VR-based gastronomic tourism intervention, with a focus on appetite stimulation, food enjoyment and perceived sensory enhancement. The study aimed to explore its potential application in clinical trials involving patients receiving end-of-life care. Methods: Six healthy university students took part in this preliminary study to evaluate the intervention protocol prior to clinical implementation. Each participant recorded a first-person video of a personalised noodle meal and 1 week later, they re-experienced their own dining footage via a head-mounted VR display while consuming an instant version of the same meal. Appetite and emotional responses were assessed using self-report questionnaires and semi-structured interviews. Qualitative data were analysed thematically. Results: Participants generally reported enhanced appetite, greater enjoyment of food and immersive engagement during the VR session. Thematic analysis revealed two consistent patterns: (1) heightened sensory perception, including perceived increases in flavour intensity and temperature, and (2) mixed usability experiences, with some participants noting minor discomfort such as dizziness or reduced food visibility. No adverse physiological reactions were observed. Conclusion: Findings suggest that VR-based gastronomic tourism experiences are feasible and may enhance both the sensory and emotional dimensions of eating. Although responses varied between individuals, the intervention holds promise for future application in clinical or palliative care contexts, particularly with adjustments to improve usability and personalisation.