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Wang J, Wang J, Qiao L, Zhang N, Sun B, Li H, Sun J, Chen H. From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry. Food Chem X 2024; 23:101542. [PMID: 38974198 PMCID: PMC11225692 DOI: 10.1016/j.fochx.2024.101542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.
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Affiliation(s)
- Junyi Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Lina Qiao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ning Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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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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Matsufuji Y, Ueji K, Yamamoto T. Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks. Foods 2023; 12:3490. [PMID: 37761199 PMCID: PMC10528552 DOI: 10.3390/foods12183490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/07/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess the capacity to forecast the perceived hedonic ratings of these tastants. Facial expressions of 29 female participants, aged 18-55 years, were captured using a digital camera during their consumption of diverse concentrations of solutions representative of five basic tastes. Employing the widely employed facial expression analysis application FaceReader, the facial expressions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, and anger) characterized by scores ranging from 0 to 1-a numerical manifestation of emotional intensity. Simultaneously, participants rated the hedonics of each solution, utilizing a scale spanning from -5 (extremely unpleasant) to +5 (extremely pleasant). Employing a multiple linear regression analysis, a predictive model for perceived hedonic ratings was devised. The model's efficacy was scrutinized by assessing emotion scores from 11 additional taste solutions, sampled from 20 other participants. The anticipated hedonic ratings demonstrated robust alignment and agreement with the observed ratings, underpinning the validity of earlier findings even when incorporating diverse software and taste stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting food and beverage hedonics using facial expressions.
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Affiliation(s)
| | | | - Takashi Yamamoto
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-2 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan; (Y.M.); (K.U.)
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Mehta A, Serventi L, Kumar L, Torrico DD. The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. Foods 2023; 12:3152. [PMID: 37685086 PMCID: PMC10486441 DOI: 10.3390/foods12173152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model's explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants' beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.
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Affiliation(s)
| | | | | | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (A.M.); (L.S.); (L.K.)
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Wakihira T, Morimoto M, Higuchi S, Nagatomi Y. Can facial expressions predict beer choices after tasting? A proof of concept study on implicit measurements for a better understanding of choice behavior among beer consumers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Lemos TC, Coutinho GMS, Silva LAA, Stariolo JB, Campagnoli RR, Oliveira L, Pereira MG, Mota BEF, Souza GGL, Canella DS, Khandpur N, David IA. Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods. Front Public Health 2022; 10:891546. [PMID: 35801235 PMCID: PMC9253546 DOI: 10.3389/fpubh.2022.891546] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 05/24/2022] [Indexed: 11/13/2022] Open
Abstract
Background Ultra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical additives. UPFs are also aggressively marketed, which may make them more attractive than unprocessed/minimally processed foods (UMPF). Since consumers' purchase decisions are guided by food-evoked emotions, we aimed to provide evidence that UPF visual cues trigger higher emotional responses and approach motivation than UMPF visual cues, with potential impacts on individuals' intention to consume the UPF over the UMPF. Methods Participants (n = 174; 144 women; mean age = 20.7 years; standard deviation = 4.35) performed two tasks. In the first task, 16 pictures of foods (8 UPF and 8 UMPF), and 74 pictures from other affective categories, were presented. After viewing each picture, the participants rated it along two basic dimensions of emotion through the Self-Assessment Manikin scale: pleasantness and arousal. In the second task, the participants viewed the same food pictures, and they rated their intention to consume the foods depicted in the pictures. Each picture was plotted in terms of its mean pleasantness and arousal ratings in a Cartesian plane, which resulted in an affective space. Results Pictures of UPF and UMPF were positioned in the upper arm of the boomerang-shaped affective space that represents approach motivation. Pictures containing UPF triggered higher approach motivation and intention to consume than pictures containing UMPF. We also found a stronger association between emotional responses and intention to consume UPF relative to UMPF. Conclusion These results shed new light on the role of ultra-processed foods evoked emotions that contribute to less healthy and sustainable food environments.
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Affiliation(s)
- Thayane C. Lemos
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
| | - Guilherme M. S. Coutinho
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
| | - Laiz A. A. Silva
- Department of Neurobiology, Institute of Biology, Universidade Federal Fluminense, Niterói, Brazil
| | - Jasmin B. Stariolo
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
| | - Rafaela R. Campagnoli
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
- Department of Neurobiology, Institute of Biology, Universidade Federal Fluminense, Niterói, Brazil
| | - Leticia Oliveira
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
| | - Mirtes G. Pereira
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
| | - Bruna E. F. Mota
- Laboratory of Psychophysiology, Department of Biological Sciences, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
- School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Gabriela G. L. Souza
- Laboratory of Psychophysiology, Department of Biological Sciences, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
- School of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Daniela S. Canella
- Department of Applied Nutrition, Nutrition Institute, Universidade Do Estado Do Rio de Janeiro, Rio de Janeiro, Brazil
- Department of Nutrition, Center for Epidemiological Research in Nutrition and Health, Universidade de São Paulo, São Paulo, Brazil
| | - Neha Khandpur
- Department of Nutrition, Center for Epidemiological Research in Nutrition and Health, Universidade de São Paulo, São Paulo, Brazil
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA, United States
| | - Isabel A. David
- Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, Brazil
- *Correspondence: Isabel A. David
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The who, what, where, when, why and how of measuring emotional response to food. A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Liu C, Sharma C, Xu Q, Gonzalez Viejo C, Fuentes S, Torrico DD. Influence of Label Design and Country of Origin Information in Wines on Consumers' Visual, Sensory, and Emotional Responses. SENSORS (BASEL, SWITZERLAND) 2022; 22:2158. [PMID: 35336334 PMCID: PMC8949006 DOI: 10.3390/s22062158] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/22/2022] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to evaluate the influence of origin information on Pinot Noir wine labels using eye-tracking and its associations with purchase intent, and hedonic and subconscious emotional responses. Two studies were carried out on untrained university staff and students aged 20-60 years old. Study 1 was conducted to assess consumers' (n = 55; 55% males, and 45% females) self-reported and subconscious responses towards four design labels (with and without New Zealand origin name/script or origin logo) using eye-tracking and video analysis to evaluate emotions of participants. In study 2, participants (n = 72, 56% males, and 44% females) blind-tasted the same wine sample from different labels while recording their self-reported responses. In study 1, no significant differences were found in fixations between origin name/script and origin logo. However, participants paid more attention to the image and the brand name on the wine labels. In study 2, no significant effects on emotional responses were found with or without the origin name/script or logo. Nonetheless, a multiple factor analysis showed either negative or no associations between the baseline (wine with no label) and the samples showing the different labels, even though the taste of the wine samples was the same, which confirmed an influence of the label on the wine appreciation. Among results from studies 1 and 2, origin information affected the purchase intent and hedonic responses marginally. These findings can be used to design wine labels for e-commerce.
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Affiliation(s)
- Chang Liu
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Chetan Sharma
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Qiqi Xu
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
| | - Claudia Gonzalez Viejo
- Digital Agriculture Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (C.G.V.); (S.F.)
| | - Sigfredo Fuentes
- Digital Agriculture Food and Wine Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (C.G.V.); (S.F.)
| | - Damir D. Torrico
- Centre of Excellence—Food for Future Consumers, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (C.L.); (C.S.); (Q.X.)
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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Sipple LR, Racette CM, Schiano AN, Drake MA. Consumer perception of ice cream and frozen desserts in the "better-for-you" category. J Dairy Sci 2021; 105:154-169. [PMID: 34763919 DOI: 10.3168/jds.2021-21029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Accepted: 09/07/2021] [Indexed: 11/19/2022]
Abstract
The consumption of ice cream and frozen desserts in the "better-for-you" (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with "all natural" and a short ingredient list, were the top attributes that contributed to perception of a "healthier" frozen dessert. When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category.
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Affiliation(s)
- L R Sipple
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - A N Schiano
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606.
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11
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Liu Y, Wang Z, Yu G. The Effectiveness of Facial Expression Recognition in Detecting Emotional Responses to Sound Interventions in Older Adults With Dementia. Front Psychol 2021; 12:707809. [PMID: 34512466 PMCID: PMC8424011 DOI: 10.3389/fpsyg.2021.707809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 07/16/2021] [Indexed: 11/18/2022] Open
Abstract
This research uses facial expression recognition software (FaceReader) to explore the influence of different sound interventions on the emotions of older people with dementia. The field experiment was carried out in the public activity space of an older adult care facility. Three intervention sound sources were used, namely, music, stream, and birdsong. Data collected through the Self-Assessment Manikin Scale (SAM) were compared with facial expression recognition (FER) data. FaceReader identified differences in the emotional responses of older people with dementia to different sound interventions and revealed changes in facial expressions over time. The facial expression of the participants had significantly higher valence for all three sound interventions than in the intervention without sound (p < 0.01). The indices of sadness, fear, and disgust differed significantly between the different sound interventions. For example, before the start of the birdsong intervention, the disgust index initially increased by 0.06 from 0 s to about 20 s, followed by a linear downward trend, with an average reduction of 0.03 per 20 s. In addition, valence and arousal were significantly lower when the sound intervention began before, rather than concurrently with, the start of the activity (p < 0.01). Moreover, in the birdsong and stream interventions, there were significant differences between intervention days (p < 0.05 or p < 0.01). Furthermore, facial expression valence significantly differed by age and gender. Finally, a comparison of the SAM and FER results showed that, in the music intervention, the valence in the first 80 s helps to predict dominance (r = 0.600) and acoustic comfort (r = 0.545); in the stream sound intervention, the first 40 s helps to predict pleasure (r = 0.770) and acoustic comfort (r = 0.766); for the birdsong intervention, the first 20 s helps to predict dominance (r = 0.824) and arousal (r = 0.891).
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Affiliation(s)
- Ying Liu
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, Harbin, China
| | - Zixuan Wang
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, Harbin, China
| | - Ge Yu
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, Harbin, China
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12
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Savela‐Huovinen U, Toom A, Knaapila A, Muukkonen H. Sensory professionals' perspective on the possibilities of using facial expression analysis in sensory and consumer research. Food Sci Nutr 2021; 9:4254-4265. [PMID: 34401076 PMCID: PMC8358381 DOI: 10.1002/fsn3.2393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 11/26/2022] Open
Abstract
The increase in digitalization, software applications, and computing power has widened the variety of tools with which to collect and analyze sensory data. As these changes continue to take place, examining new skills required among sensory professionals is needed. The aim with this study was to answer the following questions: (a) How did sensory professionals perceive the opportunities to utilize facial expression analysis in sensory evaluation work? (b) What skills did the sensory professionals describe they needed when utilizing facial expression analysis? Twenty-two sensory professionals from various food companies and universities were interviewed by using semistructural thematic interviews to map development intentions from facial expression recognition data as well as to describe the established skills that were needed. Participants' facial expressions were first elicited by an odor sample during a sensory evaluation task. The evaluation was video recorded to characterize a facial expression software response (FaceReader™). The participants were interviewed regarding their opinions of the data analysis the software produced. The study findings demonstrate how using facial expression analysis contains personal and field-specific perspectives. Recognizability, associativity, reflectivity, reliability, and suitability were perceived as a personal perspective. From the field-specific perspective, professionals considered the received data valuable only if they had skills to interpret and utilize it. There is a need for an increase in training not only in IT, mathematics, statistics, and problem-solving, but also in skills related to self-management and ethical responsibility.
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Affiliation(s)
- Ulriikka Savela‐Huovinen
- Department of Economics and ManagementFaculty of Agriculture and ForestryUniversity of HelsinkiHelsinkiFinland
| | - Auli Toom
- Centre for University Teaching and LearningFaculty of Educational SciencesUniversity of HelsinkiHelsinkiFinland
| | - Antti Knaapila
- Department of Food and NutritionFaculty of Agriculture and ForestryUniversity of HelsinkiHelsinkiFinland
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Gupta M, Torrico DD, Hepworth G, Gras SL, Ong L, Cottrell JJ, Dunshea FR. Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study. Foods 2021; 10:foods10061237. [PMID: 34072300 PMCID: PMC8227163 DOI: 10.3390/foods10061237] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 01/31/2023] Open
Abstract
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.
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Affiliation(s)
- Mitali Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Correspondence: ; Tel.: +61-3-8344-1854
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Melbourne, VIC 3010, Australia;
| | - Sally L. Gras
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Lydia Ong
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (J.J.C.); (F.R.D.)
- Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia; (S.L.G.); (L.O.)
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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Feldmeyer A, Johnson A, Ennis JM. Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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15
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Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks. Foods 2021; 10:foods10020330. [PMID: 33557127 PMCID: PMC7913797 DOI: 10.3390/foods10020330] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 01/25/2021] [Accepted: 01/29/2021] [Indexed: 02/01/2023] Open
Abstract
Emotional responses elicited by foods are of great interest for new product developers and marketing professionals, as consumer acceptance proved to be linked to the emotions generated by the product in the consumers. An emotional measurement is generally considered an appropriate tool to differentiate between the products of similar nutritional value, flavour, liking and packaging. Novel methods used to measure emotions include self-reporting verbal and visual measurements, and facial expression techniques. This study aimed to evaluate the explicit and implicit emotional response elicited during the tasting of two different brands (A and B) of energy drinks. The explicit response of consumers was assessed using liking (nine-point hedonic scale), and emotions (EsSense Profile®—Check-All-That-Apply questionnaire), and implicit emotional responses were evaluated by studying facial expressions using the Affectiva Affdex® software. The familiarity of the product and purchase intent were also assessed during the study. The hedonic rating shows a significant difference in liking between the two brands of energy drink during the tasting session. For the explicit emotional responses, participants elicited more positive emotions than the negative emotions for both energy drinks. However, participants expressed “happy”, “active” and “eager” emotions more frequently for energy drink A. On the other hand, the implicit emotional responses through facial expressions indicated a high level of involvement of the participants with energy drink B as compared to energy drink A. The study showed that overall liking and the explicit and implicit emotional measurements are weakly to moderately correlated.
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Clark EA, Duncan SE, Hamilton LM, Bell MA, Lahne J, Gallagher DL, O'Keefe SF. Characterizing consumer emotional response to milk packaging guides packaging material selection. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.103984] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Alam M, Samad MD, Vidyaratne L, Glandon A, Iftekharuddin KM. Survey on Deep Neural Networks in Speech and Vision Systems. Neurocomputing 2020; 417:302-321. [PMID: 33100581 PMCID: PMC7584105 DOI: 10.1016/j.neucom.2020.07.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
This survey presents a review of state-of-the-art deep neural network architectures, algorithms, and systems in vision and speech applications. Recent advances in deep artificial neural network algorithms and architectures have spurred rapid innovation and development of intelligent vision and speech systems. With availability of vast amounts of sensor data and cloud computing for processing and training of deep neural networks, and with increased sophistication in mobile and embedded technology, the next-generation intelligent systems are poised to revolutionize personal and commercial computing. This survey begins by providing background and evolution of some of the most successful deep learning models for intelligent vision and speech systems to date. An overview of large-scale industrial research and development efforts is provided to emphasize future trends and prospects of intelligent vision and speech systems. Robust and efficient intelligent systems demand low-latency and high fidelity in resource-constrained hardware platforms such as mobile devices, robots, and automobiles. Therefore, this survey also provides a summary of key challenges and recent successes in running deep neural networks on hardware-restricted platforms, i.e. within limited memory, battery life, and processing capabilities. Finally, emerging applications of vision and speech across disciplines such as affective computing, intelligent transportation, and precision medicine are discussed. To our knowledge, this paper provides one of the most comprehensive surveys on the latest developments in intelligent vision and speech applications from the perspectives of both software and hardware systems. Many of these emerging technologies using deep neural networks show tremendous promise to revolutionize research and development for future vision and speech systems.
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Affiliation(s)
| | - M. D. Samad
- Department of Computer Science, Tennessee State University, Nashville, TN, 37209
| | | | | | - K. M. Iftekharuddin
- Department of Computer Science, Tennessee State University, Nashville, TN, 37209
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18
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Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE). Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103976] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Zokaityte E, Cernauskas D, Klupsaite D, Lele V, Starkute V, Zavistanaviciute P, Ruzauskas M, Gruzauskas R, Juodeikiene G, Rocha JM, Bliznikas S, Viskelis P, Ruibys R, Bartkiene E. Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides. Microorganisms 2020; 8:E1182. [PMID: 32756465 PMCID: PMC7463965 DOI: 10.3390/microorganisms8081182] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 07/30/2020] [Accepted: 08/01/2020] [Indexed: 12/12/2022] Open
Abstract
The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive "happy" emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.
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Affiliation(s)
- Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Darius Cernauskas
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Food Institute, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
| | - Vita Lele
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania;
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Romas Gruzauskas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania; (R.G.); (G.J.)
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania; (R.G.); (G.J.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal
| | - Saulius Bliznikas
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania;
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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Álvarez-Pato VM, Sánchez CN, Domínguez-Soberanes J, Méndoza-Pérez DE, Velázquez R. A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products. Foods 2020; 9:E774. [PMID: 32545344 PMCID: PMC7353528 DOI: 10.3390/foods9060774] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/31/2020] [Accepted: 06/04/2020] [Indexed: 01/25/2023] Open
Abstract
Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus, increase their chances of success in the market. This paper introduces a novel sensory analysis system that incorporates facial emotion recognition (FER), galvanic skin response (GSR), and cardiac pulse to determine consumer acceptance of food samples. Taste and smell experiments were conducted with 120 participants recording facial images, biometric signals, and reported liking when trying a set of pleasant and unpleasant flavors and odors. Data fusion and analysis by machine learning models allow predicting the acceptance elicited by the samples. Results confirm that FER alone is not sufficient to determine consumers' acceptance. However, when combined with GSR and, to a lesser extent, with pulse signals, acceptance prediction can be improved. This research targets predicting consumer's acceptance without the continuous use of liking scores. In addition, the findings of this work may be used to explore the relationships between facial expressions and physiological reactions for non-rational decision-making when interacting with new food products.
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Affiliation(s)
- Víctor M. Álvarez-Pato
- Facultad de Ingeniería, Universidad Panamericana, Aguascalientes 20290, Mexico; (V.M.Á.-P.); (C.N.S.)
| | - Claudia N. Sánchez
- Facultad de Ingeniería, Universidad Panamericana, Aguascalientes 20290, Mexico; (V.M.Á.-P.); (C.N.S.)
| | - Julieta Domínguez-Soberanes
- Escuela de Negocios Gastronómicos, Universidad Panamericana, Aguascalientes 20290, Mexico; (J.D.-S.); (D.E.M.-P.)
| | - David E. Méndoza-Pérez
- Escuela de Negocios Gastronómicos, Universidad Panamericana, Aguascalientes 20290, Mexico; (J.D.-S.); (D.E.M.-P.)
| | - Ramiro Velázquez
- Facultad de Ingeniería, Universidad Panamericana, Aguascalientes 20290, Mexico; (V.M.Á.-P.); (C.N.S.)
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21
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Clark EA, Kessinger J, Duncan SE, Bell MA, Lahne J, Gallagher DL, O'Keefe SF. The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review. Front Psychol 2020; 11:920. [PMID: 32528361 PMCID: PMC7264164 DOI: 10.3389/fpsyg.2020.00920] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 04/14/2020] [Indexed: 12/13/2022] Open
Abstract
To characterize human emotions, researchers have increasingly utilized Automatic Facial Expression Analysis (AFEA), which automates the Facial Action Coding System (FACS) and translates the facial muscular positioning into the basic universal emotions. There is broad interest in the application of FACS for assessing consumer expressions as an indication of emotions to consumer product-stimuli. However, the translation of FACS to characterization of emotions is elusive in the literature. The aim of this systematic review is to give an overview of how FACS has been used to investigate human emotional behavior to consumer product-based stimuli. The search was limited to studies published in English after 1978, conducted on humans, using FACS or its action units to investigate affect, where emotional response is elicited by consumer product-based stimuli evoking at least one of the five senses. The search resulted in an initial total of 1,935 records, of which 55 studies were extracted and categorized based on the outcomes of interest including (i) method of FACS implementation; (ii) purpose of study; (iii) consumer product-based stimuli used; and (iv) measures of affect validation. Most studies implemented FACS manually (73%) to develop products and/or software (20%) and used consumer product-based stimuli that had known and/or defined capacity to evoke a particular affective response, such as films and/or movie clips (20%); minimal attention was paid to consumer products with low levels of emotional competence or with unknown affective impact. The vast majority of studies (53%) did not validate FACS-determined affect and, of the validation measures that were used, most tended to be discontinuous in nature and only captured affect as it holistically related to an experience. This review illuminated some inconsistencies in how FACS is carried out as well as how emotional response is inferred from facial muscle activation. This may prompt researchers to consider measuring the total consumer experience by employing a variety of methodologies in addition to FACS and its emotion-based interpretation guide. Such strategies may better conceptualize consumers' experience with products of low, unknown, and/or undefined capacity to evoke an affective response such as product prototypes, line extensions, etc.
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Affiliation(s)
- Elizabeth A. Clark
- Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
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22
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The State of Automated Facial Expression Analysis (AFEA) in Evaluating Consumer Packaged Beverages. BEVERAGES 2020. [DOI: 10.3390/beverages6020027] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
In the late 1970s, analysis of facial expressions to unveil emotional states began to grow and flourish along with new technologies and software advances. Researchers have always been able to document what consumers do, but understanding how consumers feel at a specific moment in time is an important part of the product development puzzle. Because of this, biometric testing methods have been used in numerous studies, as researchers have worked to develop a more comprehensive understanding of consumers. Despite the many articles on automated facial expression analysis (AFEA), literature is limited in regard to food and beverage studies. There are no standards to guide researchers in setting up materials, processing data, or conducting a study, and there are few, if any, compilations of the studies that have been performed to determine whether any methodologies work better than others or what trends have been found. Through a systematic Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) review, 38 articles were found that were relevant to the research goals. The authors identified AFEA study methods that have worked and those that have not been as successful and noted any trends of particular importance. Key takeaways include a listing of commercial AFEA software, experimental methods used within the PRISMA analysis, and a comprehensive explanation of the critical methods and practices of the studies analyzed. Key information was analyzed and compared to determine effects on the study outcomes. Through analyzing the various studies, suggestions and guidance for conducting and analyzing data from AFEA experiments are discussed.
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Meng Q, Hu X, Kang J, Wu Y. On the effectiveness of facial expression recognition for evaluation of urban sound perception. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 710:135484. [PMID: 31780160 DOI: 10.1016/j.scitotenv.2019.135484] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/06/2019] [Accepted: 11/10/2019] [Indexed: 06/10/2023]
Abstract
Sound perception studies mostly depend on questionnaires with fixed indicators. Therefore, it is desirable to explore methods with dynamic outputs. The present study aims to explore the effects of sound perception in the urban environment on facial expressions using a software named FaceReader based on facial expression recognition (FER). The experiment involved three typical urban sound recordings, namely, traffic noise, natural sound, and community sound. A questionnaire on the evaluation of sound perception was also used, for comparison. The results show that, first, FER is an effective tool for sound perception research, since it is capable of detecting differences in participants' reactions to different sounds and how their facial expressions change over time in response to those sounds, with mean difference of valence between recordings from 0.019 to 0.059 (p < 0.05or p < 0.01). In a natural sound environment, for example, facial expression increased by 0.04 in the first 15 s and then went down steadily at 0.004 every 20 s. Second, the expression indices, namely, happy, sad, and surprised, change significantly under the effect of sound perception. In the traffic sound environment, for example, happy decreased by 0.012, sad increased by 0.032, and surprised decreased by 0.018. Furthermore, social characteristics such as distance from living place to natural environment (r = 0.313), inclination to communicate (r = 0.253), and preference for crowd (r = 0.296) have effects on facial expression. Finally, the comparison of FER and questionnaire survey results showed that in the traffic noise recording, valence in the first 20 s best represents acoustic comfort and eventfulness; for natural sound, valence in the first 40 s best represents pleasantness; and for community sound, valence in the first 20 s of the recording best represents acoustic comfort, subjective loudness, and calmness.
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Affiliation(s)
- Qi Meng
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, 150001, 66 West Dazhi Street, Nan Gang District, Harbin, China
| | - Xuejun Hu
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, 150001, 66 West Dazhi Street, Nan Gang District, Harbin, China
| | - Jian Kang
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, 150001, 66 West Dazhi Street, Nan Gang District, Harbin, China; UCL Institute for Environmental Design and Engineering, University College London (UCL), London WC1H 0NN, UK.
| | - Yue Wu
- Key Laboratory of Cold Region Urban and Rural Human Settlement Environment Science and Technology, Ministry of Industry and Information Technology, School of Architecture, Harbin Institute of Technology, 150001, 66 West Dazhi Street, Nan Gang District, Harbin, China.
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24
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Samant SS, Seo HS. Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition. Food Res Int 2020; 132:109095. [PMID: 32331675 DOI: 10.1016/j.foodres.2020.109095] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Product-related sensory and non-sensory cues have been studied in the past to understand purchase behavior among consumers. However, there has been little research related to integrating emotional responses with such cues to achieve better prediction of consumer purchase behavior. This study aimed to determine the impacts of sensory attribute intensities (SAI), non-sensory factors (NSF), and emotions on purchase intent and consumer choice. Emotional responses were measured using a self-reported emotion questionnaire (EQ), facial expression analysis (FE), and autonomic nervous system responses (ANS). Sixty-nine adults were asked to view product labels, and look at, smell, and drink five commercially-available vegetable juice samples. For each sample, SAI, NSF, EQ, FE, ANS, and purchase intent ratings were measured. Participants were also asked to select the one they would be most likely to buy. Results showed that the five samples differed significantly with respect to SAI, NSF, and emotional responses measured by EQ and FEs. SAI (bitterness intensity) and NSF (brand liking) played an extremely important role in purchase-related behavior of vegetable juice products. Correlation analysis and a PLSR prediction model further revealed that products with higher ratings of purchase intent elicited lower levels of negative emotions and higher levels of positive emotions, as measured by EQ as well as FE. In conclusion, this study shows that NSF in combination with SAI and emotions measured using EQ and FE can modulate consumer purchase intent toward vegetable juice products under informed tasting conditions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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25
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Mahieu B, Visalli M, Schlich P, Thomas A. Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE). Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Myers EA, Duncan SE, Wang A, Hedrick VE. Identifying an appropriate carrier for nonnutritive sweeteners in metabolic and controlled feeding investigations via sensory evaluation. J SENS STUD 2018. [DOI: 10.1111/joss.12488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emily A. Myers
- Department of Human Nutrition, Foods, and ExerciseVirginia Tech Blacksburg Virginia
| | - Susan E. Duncan
- Department of Food Science and TechnologyVirginia Tech Blacksburg Virginia
| | - Aili Wang
- Department of Food Science and TechnologyVirginia Tech Blacksburg Virginia
| | - Valisa E. Hedrick
- Department of Human Nutrition, Foods, and ExerciseVirginia Tech Blacksburg Virginia
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28
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Automated facial expression analysis for emotional responsivity using an aqueous bitter model. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Kaneko D, Toet A, Brouwer AM, Kallen V, van Erp JBF. Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review. Front Psychol 2018; 9:911. [PMID: 29937744 PMCID: PMC6002740 DOI: 10.3389/fpsyg.2018.00911] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Accepted: 05/18/2018] [Indexed: 12/01/2022] Open
Abstract
Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii) to categorize these methods along measurement level (physiological, behavioral, and cognitive) and emotional processing level (unconscious sensory, perceptual/early cognitive, and conscious/decision making) level. This 3 × 3 categorization may help researchers to compile a set of complementary measures (“toolbox”) for their studies. We included 101 peer-reviewed articles that evaluate consumer's emotions and were published between 1997 and 2016, providing us with 59 different measures. More than 60% of these measures are based on self-reported, subjective ratings and questionnaires (cognitive measurement level) and assess the conscious/decision-making level of emotional processing. This multitude of measures and their overrepresentation in a single category hinders the comparison of results across studies and building a complete multi-faceted picture of food-evoked emotions. We recommend (1) to use widely applied, validated measures only, (2) to refrain from using (highly correlated) measures from the same category but use measures from different categories instead, preferably covering all three emotional processing levels, and (3) to acquire and share simultaneously collected physiological, behavioral, and cognitive datasets to improve the predictive power of food choice and other models.
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Affiliation(s)
- Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands.,Microbiology and Systems Biology, TNO, Zeist, Netherlands
| | - Alexander Toet
- Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands
| | | | - Victor Kallen
- Microbiology and Systems Biology, TNO, Zeist, Netherlands
| | - Jan B F van Erp
- Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands.,Human Media Interaction, University of Twente, Enschede, Netherlands
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30
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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31
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Zhi R, Wan J, Zhang D, Li W. Correlation between hedonic liking and facial expression measurement using dynamic affective response representation. Food Res Int 2018; 108:237-245. [PMID: 29735053 DOI: 10.1016/j.foodres.2018.03.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 11/18/2022]
Abstract
Emotional reactions towards products play an essential role in consumers' decision making, and are more important than rational evaluation of sensory attributes. It is crucial to understand consumers' emotion, and the relationship between sensory properties, human liking and choice. There are many inconsistencies between Asian and Western consumers in the usage of hedonic scale, as well as the intensity of facial reactions, due to different culture and consuming habits. However, very few studies discussed the facial responses characteristics of Asian consumers during food consumption. In this paper, explicit liking measurement (hedonic scale) and implicit emotional measurement (facial expressions) were evaluated to judge the consumers' emotions elicited by five types of juices. The contributions of this study included: (1) Constructed the relationship model between hedonic liking and facial expressions analyzed by face reading technology. Negative emotions "sadness", "anger", and "disgust" showed noticeable high negative correlation tendency to hedonic scores. The "liking" hedonic scores could be characterized by positive emotion "happiness". (2) Several emotional intensity based parameters, especially dynamic parameter, were extracted to describe the facial characteristic in sensory evaluation procedure. Both amplitude information and frequency information were involved in the dynamic parameters to remain more information of the emotional responses signals. From the comparison of four types of emotional descriptive parameters, the maximum parameter and dynamic parameter were suggested to be utilized for representing emotional state and intensities.
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Affiliation(s)
- Ruicong Zhi
- School of Computer and Communication Engineering, University of Science and Technology Beijing, Beijing 100083, PR China; Beijing Key Laboratory of Knowledge Engineering for Materials Science, Beijing 100083, PR China.
| | - Jingwei Wan
- Department of Police Technology, Railway Police College, Zhengzhou, Henan 450003, PR China
| | - Dezheng Zhang
- School of Computer and Communication Engineering, University of Science and Technology Beijing, Beijing 100083, PR China; Beijing Key Laboratory of Knowledge Engineering for Materials Science, Beijing 100083, PR China
| | - Weiping Li
- Department of Police Technology, Railway Police College, Zhengzhou, Henan 450003, PR China.
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32
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Lagast S, Gellynck X, Schouteten J, De Herdt V, De Steur H. Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Lotufo Haddad AM, Margalef MI, Armada M, Goldner MC. Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4124-4134. [PMID: 28220503 DOI: 10.1002/jsfa.8280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 02/06/2017] [Accepted: 02/16/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. RESULTS Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking. CONCLUSION Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Agustina M Lotufo Haddad
- Consejo de Investigación de la Universidad Nacional de Salta, Salta, Argentina
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
| | - María Isabel Margalef
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
| | - Margarita Armada
- Facultad de Ingeniería, Universidad Nacional de Salta, Salta, Argentina
- Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina
| | - María Cristina Goldner
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
- Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina
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34
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Lagast S, De Steur H, Schouteten JJ, Gellynck X. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. Int J Food Sci Nutr 2017; 69:344-357. [PMID: 28805091 DOI: 10.1080/09637486.2017.1362689] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
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Affiliation(s)
- Sofie Lagast
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Hans De Steur
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Joachim J Schouteten
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Xavier Gellynck
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
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35
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Walsh AM, Duncan SE, Bell MA, O'Keefe SF, Gallagher DL. Breakfast meals and emotions: Implicit and explicit assessment of the visual experience. J SENS STUD 2017. [DOI: 10.1111/joss.12265] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Alexandra M. Walsh
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Susan E. Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Martha Ann Bell
- Psychology Department; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Daniel L. Gallagher
- Department of Civil and Environmental Engineering; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
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36
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Kerrihard AL, Khair MB, Blumberg R, Feldman CH, Wunderlich SM. The effects of acclimation to the United States and other demographic factors on responses to salt levels in foods: An examination utilizing face reader technology. Appetite 2017; 116:315-322. [PMID: 28478065 DOI: 10.1016/j.appet.2017.05.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 03/20/2017] [Accepted: 05/02/2017] [Indexed: 11/19/2022]
Abstract
The aim of this study was to assess the role of extended time in the United States (as defined as a continuous period greater than two years; referred to hereafter as "US Acclimated"), as well as other demographic factors, on the level of net positive response of consumers to different salt levels in food samples. One hundred panelists were recruited, including 50 meeting our US acclimation criterion. Panelists assessed samples of potatoes with five different levels of salt concentrations, and the levels of their net positive responses were evaluated with FaceReader technology (Noldus). The data of our study showed a significant positive association between US Acclimated participants and the level of net positive response to samples with higher salt contents. This interaction remained statistically significant even when modeling the effects with consideration of race/ethnicity and gender. Another notable outcome was the unexpected significant interaction between gender and US acclimation in regards to evaluated positive response across all salt concentrations (US Acclimated females demonstrating substantially and significant higher levels of positive response than US Acclimated males). The association between living in the United States and showing more positive response to higher salt contents is consistent with many persistent characterizations of the eating habits in the United States, but it is not in fact well explained by the most recent data regarding the observed levels of average sodium consumption across worldwide geographical regions. The results of this study may be demonstrating evidence of underlying as-yet-unknown factors contributing to the responses of consumers to salt levels in foods. Further examination of these possible factors may well be warranted.
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Affiliation(s)
- Adrian L Kerrihard
- Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA.
| | - Mohamad B Khair
- Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
| | - Renata Blumberg
- Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
| | - Charles H Feldman
- Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
| | - Shahla M Wunderlich
- Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
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37
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Non-verbal evaluation of acceptance of insect-based products using a simple and holistic analysis of facial expressions. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.01.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Walsh AM, Duncan SE, Bell MA, O’Keefe S, Gallagher DL. Integrating implicit and explicit emotional assessment of food quality and safety concerns. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Wardy W, Chonpracha P, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W, Jirangrat W. Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products. J Food Sci 2017; 82:500-508. [DOI: 10.1111/1750-3841.13610] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 12/08/2016] [Accepted: 12/11/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Wisdom Wardy
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Pitchayapat Chonpracha
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Napapan Chokumnoyporn
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry; Chiang Mai Univ.; Chiang Mai 50100 Thailand
| | - Sujinda Sriwattana
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry; Chiang Mai Univ.; Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Wannita Jirangrat
- School of Food and Nutrition, College of Health, Massey Inst. of Food Science and Technology; Massey Univ.; Auckland 0745 New Zealand
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40
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Effect of iron on taste perception and emotional response of sweetened beverage under different water conditions. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Development and Application of a Test for Food-Induced Emotions. PLoS One 2016; 11:e0165991. [PMID: 27861503 PMCID: PMC5115674 DOI: 10.1371/journal.pone.0165991] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Accepted: 10/23/2016] [Indexed: 11/19/2022] Open
Abstract
This study aimed to develop a test to measure food-induced emotions suitable for stable food and beverages. All of the experiments were conducted under the conditions of a consumer sensory evaluation according to German standard DIN 10974. Test development included descriptors’ derivation and factor analysis as well as a comparison between the new test (empathic food test, EFT) and a hedonic sensory test and an unspecific psychological test, known as a multidimensional mood questionnaire (MDMQ). Nineteen sensory experts derived twelve items using free-choice profiling. After an exploratory factor analyses, ten of the intended twelve items were integrated into two scales. To compare the new questionnaire (EFT) to the MDMQ and a hedonic test, panels of 59 (EFT), 64 (MDMQ) and 63 (hedonic sensory test) untrained individuals described their perceptions after consuming sensorially similar pairs of milk, water, bread and sugar. The benchmark of comparison was the power to discriminate between the food pairs. Test-retest replicability was demonstrated. All three tests presented slight differences in sample preference and effect size depending on the offered products. These findings underscore the need to test new methods with a wide range of products. Further research is needed to investigate the relationship between sensorial perception and emotional response.
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42
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Tea-induced calmness: Sugar-sweetened tea calms consumers exposed to acute stressor. Sci Rep 2016; 6:36537. [PMID: 27848976 PMCID: PMC5111075 DOI: 10.1038/srep36537] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Accepted: 10/18/2016] [Indexed: 11/08/2022] Open
Abstract
The food and beverage industry has been increasingly replacing sugar with non-nutritive sweeteners in their sweetened products to control or reduce total calories. Research comparing the effect of nutritive and non-nutritive sweeteners on emotional state of participants exposed to acute stressors is still limited. This study aimed to determine the effect of drinking tea sweetened with either a nutritive sweetener (sugar) or a non-nutritive sweetener (sucralose or stevia) on emotional state, in terms of calmness and pleasantness, of participants exposed to an acute stressor. Effects of acute stress on sweetness intensity and overall liking of tea beverages were also determined. Results showed that the possibility of tea-induced calmness, calculated as the difference between calmness ratings after and before drinking a tea sample, was established on stress session in the sugar-sweetened tea. Overall liking, but not the sweetness intensity, of the sugar-sweetened tea was affected by acute stress. In conclusion, this study provides empirical evidence that the consumption of tea sweetened with nutritive sweetener, but not with non-nutritive sweetener, has calming effect on consumers with acute stress, suggesting that this effect may not be due to the sweet taste of sugar, but due to the caloric nature of the sweetener.
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43
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Danner L, Ristic R, Johnson TE, Meiselman HL, Hoek AC, Jeffery DW, Bastian SE. Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Res Int 2016; 89:254-265. [DOI: 10.1016/j.foodres.2016.08.006] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/29/2016] [Accepted: 08/07/2016] [Indexed: 11/30/2022]
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44
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Rocha-Parra D, García-Burgos D, Munsch S, Chirife J, Zamora MC. Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Walsh AM, Duncan SE, Potts H, Gallagher DL. Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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