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Zhao Q, Ye Z, Deng Y, Chen J, Chen J, Liu D, Ye X, Huan C. An advance in novel intelligent sensory technologies: From an implicit-tracking perspective of food perception. Compr Rev Food Sci Food Saf 2024; 23:e13327. [PMID: 38517017 DOI: 10.1111/1541-4337.13327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 02/19/2024] [Accepted: 03/01/2024] [Indexed: 03/23/2024]
Abstract
Food sensory evaluation mainly includes explicit and implicit measurement methods. Implicit measures of consumer perception are gaining significant attention in food sensory and consumer science as they provide effective, subconscious, objective analysis. A wide range of advanced technologies are now available for analyzing physiological and psychological responses, including facial analysis technology, neuroimaging technology, autonomic nervous system technology, and behavioral pattern measurement. However, researchers in the food field often lack systematic knowledge of these multidisciplinary technologies and struggle with interpreting their results. In order to bridge this gap, this review systematically describes the principles and highlights the applications in food sensory and consumer science of facial analysis technologies such as eye tracking, facial electromyography, and automatic facial expression analysis, as well as neuroimaging technologies like electroencephalography, magnetoencephalography, functional magnetic resonance imaging, and functional near-infrared spectroscopy. Furthermore, we critically compare and discuss these advanced implicit techniques in the context of food sensory research and then accordingly propose prospects. Ultimately, we conclude that implicit measures should be complemented by traditional explicit measures to capture responses beyond preference. Facial analysis technologies offer a more objective reflection of sensory perception and attitudes toward food, whereas neuroimaging techniques provide valuable insight into the implicit physiological responses during food consumption. To enhance the interpretability and generalizability of implicit measurement results, further sensory studies are needed. Looking ahead, the combination of different methodological techniques in real-life situations holds promise for consumer sensory science in the field of food research.
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Affiliation(s)
- Qian Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Zhiyue Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Jin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Cheng Huan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
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Motoki K, Saito T, Onuma T. Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions. Food Res Int 2021; 145:110389. [PMID: 34112392 DOI: 10.1016/j.foodres.2021.110389] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 04/11/2021] [Accepted: 05/03/2021] [Indexed: 10/21/2022]
Abstract
Visual processing is a core cognitive element of sensory and consumer science. Consumers visually attend to food types, packaging, label design, advertisements, supermarket shelves, food menus, and other visible information. During the past decade, sensory and consumer science have used eye tracking to elucidate visual processing by consumers. This review paper summarizes earlier findings in terms of bottom-up (i.e., stimulus-driven) processing such as visual salience, size, and top-down (i.e., goal-driven) processing such as goals, task instructions, task complexity, and emotions. Downstream effects of gaze on choice are also reviewed. Pitfalls and future directions of eye-tracking research on sensory and consumer science are also discussed.
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Affiliation(s)
- Kosuke Motoki
- Department of Food Science and Business, Miyagi University, 2-2-1 Hatatate, Taihaku, Sendai 982-0215, Japan.
| | - Toshiki Saito
- Institute of Development, Aging and Cancer, Tohoku University, 4-1, Seiryo-machi Aoba, Sendai, Japan.
| | - Takuya Onuma
- Department of Management and Business, Faculty of Humanity-oriented Science and Engineering, Kindai University, Fukuoka, Japan.
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Gere A, Héberger K, Kovács S. How to predict choice using eye-movements data? Food Res Int 2021; 143:110309. [PMID: 33992329 DOI: 10.1016/j.foodres.2021.110309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 03/03/2021] [Accepted: 03/05/2021] [Indexed: 11/17/2022]
Abstract
In recent decades, eye-movement detection technology has improved significantly, and eye-trackers are available not only as standalone research tools but also as computer peripherals. This rapid spread gives further opportunities to measure the eye-movements of participants. The current paper provides classification models for the prediction of food choice and selects the best one. Four choice sets were presented to 112 volunteered participants, each choice set consisting of four different choice tasks, resulting in altogether sixteen choice tasks. The choice sets followed the 2-, 4-, 6- and 8-alternative forced-choice paradigm. Tobii X2-60 eye-tracker and Tobii Studio software were used to capture and export gazing data, respectively. After variable filtering, thirteen classification models were elaborated and tested; moreover, eight performance parameters were computed. The models were compared based on the performance parameters using the sum of ranking differences algorithm. The algorithm ranks and groups the models by comparing the ranks of their performance metrics to a predefined gold standard. Techniques based on decision trees were superior in all cases, regardless of the choice tasks and food product categories. Among the classifiers, Quinlan's C4.5 and cost-sensitive decision trees proved to be the best-performing ones. Future studies should focus on the fine-tuning of these models as well as their applications with mobile eye-trackers.
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Affiliation(s)
- Attila Gere
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villányi út. 29-31, Hungary.
| | - Károly Héberger
- Plasma Chemistry Research Group, ELKH Research Centre for Natural Sciences, H-1117 Budapest, Magyar tudósok krt. 2, Hungary
| | - Sándor Kovács
- Department of Economic and Financial Mathematics, University of Debrecen, Böszörményi út 138, H-4032 Debrecen, Hungary
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Chen Y, Huang AX, Faber I, Makransky G, Perez-Cueto FJA. Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR. Foods 2020; 9:foods9040465. [PMID: 32283682 PMCID: PMC7230737 DOI: 10.3390/foods9040465] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 03/27/2020] [Accepted: 03/31/2020] [Indexed: 01/05/2023] Open
Abstract
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.
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Affiliation(s)
- Yang Chen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Arya Xinran Huang
- School of Design, Royal College of Art, Kensington Gore, London SW7 2EU, UK;
| | - Ilona Faber
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Guido Makransky
- Department of Psychology, University of Copenhagen, Oester Farimagsgade 2A, 1353 Copenhagen K, Denmark;
| | - Federico J. A. Perez-Cueto
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
- Correspondence: ; Tel.: +45-607-433-90
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