| Issue |
BIO Web Conf.
Volume 186, 2025
The 2nd International Seminar on Tropical Bioresources Advancement and Technology (ISOTOBAT 2025)
|
|
|---|---|---|
| Article Number | 04008 | |
| Number of page(s) | 10 | |
| Section | Bioresources in Food and Nutrition for a Healthier Future | |
| DOI | https://doi.org/10.1051/bioconf/202518604008 | |
| Published online | 22 August 2025 | |
Bibliometric analysis of biochemical and sensory characteristics of mangosteen using virtual reality technology
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
* Corresponding author: dede_adawiyah@apps.ipb.ac.id
Mangosteen is a tropical fruit native to Southeast Asia. This study aimed to examine mangosteen’s biochemical and sensory characteristics using virtual reality (VR) technology with bibliometric analysis. The bibliometric analysis method used VOSviewer and biblioshiny to identify patterns of author collaboration, research topic trends, and publication dynamics from year to year. The data of 101 journal articles (2009-2025) used the Scopus database with the keywords “biochemical mangosteen” and “virtual reality sensory science”. The analysis revealed that although the number of publications integrating biochemical and sensory studies of mangosteen with VR technology is still limited, this trend indicates that research in this field has grown with an average annual expansion of 11.85%. The analysis revealed that China is the main contributor in the number of publications produced and international collaborations, especially the City University of Hong Kong. This study provides an initial contribution to describing the opportunities for using VR technology in the study of mangosteen. Interdisciplinary collaboration between food science, digital technology, and sensory perception studies has great potential to drive innovation in analysing mangosteen fruit quality.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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