Enhancing consumer sensory science approach through augmented virtuality

Zulkarnain, Abdul Hannan Bin and Moskowitz, Howard R. and Kókai, Zoltán and Gere, Attila (2024) Enhancing consumer sensory science approach through augmented virtuality. CURRENT RESEARCH IN FOOD SCIENCE, 9. No.-100834. ISSN 2665-9271

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Abstract

Augmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment. This review analyses the influence of AV technology on sensory science and consumer behaviour, with the potential to improve product evaluation through sensory analysis. The objective is to develop immersive sensory environments that closely resemble real-world scenarios, offering accurate insights into consumer perceptions and preferences. Participants will be able to observe genuine food products within the virtual environment. Through the utilization of a multidisciplinary approach, the analysis explores the point at which technology and human senses intersect, revealing new and unique understandings of decision-making processes. This enhances comprehension of consumer choices and behaviour in virtual environments, providing practical uses for industries navigating the ever-changing nature of augmented virtuality. This review demonstrates that the integration of AV elements in sensory science can have a substantial influence.

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