Application of Augmented Reality in the Sensory Evaluation of Yogurts

Augmented reality (AR) applications in the food industry are considered innovative to enrich interactions among consumers, products, and context. The study aimed investigate effects of AR environments on sensory responses consumers towards different yogurts. HoloLens headsets were used set up two environments: (1) coconut view (ARC) (2) dairy (ARD). Hedonic ratings, just-about-right (JAR), check-all-that-apply (CATA) attribute terms, emotional responses, purchase intent, consumer purchasing behaviors three types yogurts (dairy-free coconut, dairy, mixed) measured under ARC, ARD, booths (SB). results showed that liking scores mixed generally higher than yogurt regardless environment. interaction effect was statistically significant terms appearance, taste/flavor, sweetness, mouthfeel, aftertaste, overall liking. JAR penalty analysis revealed penalized for being “too much” sourness, little” thin” mouthfeel. For CATA analysis, positively associated with (such as “sweet”, “smooth”, “creamy”) selected yogurts, whereas negatively “firm”, “heavy”, “astringent”) only Regarding yogurt-consumption behaviors, intent yogurt, taste health be most critical factors consumption.