The impact of contextual information on sensory perception and acceptability should not be neglected. In the midst of this, a variety of novel techniques, such as virtual or augmented reality, are being tested for their efficacy in bringing context to the sensory booths. The ongoing sensory science is actively seeking to connect and accommodate the social context in consumption settings. In this regard, the changing scientific worldview concerning the nature of individuals, the social agency of materials, and the theory that everything relates to everything else stressed the scientific disciplines to realign themselves with these philosophies. Building on this age-long traditional knowledge, sensory science, as a discipline, is actively integrating this overlooked dimension. Humans are social beings, and their actions depend on the social contexts. Regarding yogurt-consumption behaviors, the purchase intent of dairy and mixed yogurts was higher than that of the coconut yogurt, and taste and health were considered to be the most critical factors for yogurt consumption. For the CATA analysis, attribute terms positively associated with overall liking (such as “sweet”, “smooth”, and “creamy”) were selected for dairy and mixed yogurts, whereas the attribute terms negatively associated with overall liking (such as “firm”, “heavy”, and “astringent”) were only selected for coconut yogurts. JAR and penalty analysis revealed that consumers penalized the coconut yogurt for being “too much” in sourness, “too little” in sweetness, and “too thin” in mouthfeel. The interaction effect of yogurts and environments was statistically significant in terms of appearance, taste/flavor, sweetness, mouthfeel, aftertaste, and overall liking. The results showed that the liking scores of dairy and mixed yogurts were generally higher than the coconut yogurt regardless of the environment. Hedonic ratings, just-about-right (JAR), check-all-that-apply (CATA) attribute terms, emotional responses, purchase intent, and consumer purchasing behaviors of three types of yogurts (dairy-free coconut, dairy, and mixed) were measured under ARC, ARD, and sensory booths (SB). AR HoloLens headsets were used to set up two AR environments: (1) AR coconut view (ARC) and (2) AR dairy view (ARD). The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context.
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