Enhancing consumer sensory science approach through augmented virtuality

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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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.

Abstract Image

通过增强虚拟性改进消费者感官科学方法
增强虚拟现实(Augmented Virtuality,AV)是一个融合了增强现实(Augmented Reality,AR)和虚拟现实(Virtual Reality,VR)的概念,将真实元素融入虚拟环境。本综述分析了影音技术对感官科学和消费者行为的影响,通过感官分析改善产品评估的潜力。其目的是开发与真实世界场景十分相似的沉浸式感官环境,准确洞察消费者的感知和偏好。参与者将能够在虚拟环境中观察真正的食品。通过采用多学科方法进行分析,探索技术与人类感官的交汇点,揭示对决策过程的新的独特理解。这增强了对消费者在虚拟环境中的选择和行为的理解,为各行业驾驭不断变化的增强虚拟性提供了实际用途。本综述表明,将视听元素融入感官科学可以产生重大影响。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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