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Shepelenko A, Shepelenko P, Obukhova A, Kosonogov V, Shestakova A. The relationship between charitable giving and emotional facial expressions: Results from affective computing. Heliyon 2024; 10:e23728. [PMID: 38347906 PMCID: PMC10859774 DOI: 10.1016/j.heliyon.2023.e23728] [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: 07/07/2022] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 02/15/2024] Open
Abstract
This study investigated the relationship between emotional states (valence, arousal, and six basic emotions) and donation size in pet charities, and it compared the effectiveness of affective computing and emotion self-report methods in assessing attractiveness. Using FaceReader software and self-report, we measured the emotional states of participants (N = 45) during the donation task. The results showed that sadness, happiness, and anger were significantly related to donation size. Sadness and anger increased donations, whereas happiness decreased them. Arousal was not significantly correlated with the willingness to donate. These results are supported by both methods, whereas the self-reported data regarding the association of surprise, fear, and disgust with donation size are inconclusive. Thus, unpleasant emotions increase donation size, and combining affective computing with self-reported data improves the prediction of the effectiveness of a charity appeal. This study contributes to the understanding of the relationship between emotions and charitable behavior toward pet charities and evaluates the effectiveness of marketing mix elements using affective computing. The limitations include the laboratory setting for this experiment and the lack of measurement of prolonged and repeated exposure to unpleasant charity appeals.
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Affiliation(s)
- Anna Shepelenko
- Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | | | - Anastasia Obukhova
- Phystech School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Moscow, Russia
| | | | - Anna Shestakova
- Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
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2
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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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3
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Zhou Y, Liu Y, Yang C, Chen H. Reactivity to food cues in spicy food cravers: Physiological and behavioral responses. Physiol Behav 2023; 265:114157. [PMID: 36925095 DOI: 10.1016/j.physbeh.2023.114157] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/16/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
In China, the rate of spicy food consumption is rising, and chili pepper is among the most popular spicy foods consumed nationwide. According to the 'cued overeating' model, visual and olfactory cues of food can lead to changes in physiological responses and increase the likelihood and amount of food intake. However, no studies have explored the role of spicy food cues in cue reactivity among spicy food cravers. The exploratory study aimed to investigate cue-induced physiological responses, subjective cravings, eating behaviors and their associations in spicy food cravers. A group of spicy cravers (n = 59) and a group of age- and sex-matched non-cravers (n = 60) were exposed to food cues that contained or did not contain chili, during which physiological responses and food consumption were measured. The results revealed that spicy food cravers showed increased salivation and heart rate in response to food cues that contained chili compared to cues without chili and consumed significantly more chili oil after chili exposure. For cravers, heart rate during chili exposure was positively correlated with changes in subjective spicy food craving, and increases in subjective spicy food craving during chili exposure positively predicted subsequent chili oil consumption. The current exploratory study confirms the 'cued overeating' model and extends previous findings on food cravings, showing that even though chili peppers can elicit aversive oral burns and pain, they share the same physiological mechanism underlying cue reactivity as other kinds of cravings.
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Affiliation(s)
- Yizhou Zhou
- School of Education, Chongqing Normal University, Chongqing, China
| | - Yong Liu
- School of Psychology, Southwest University, Chongqing, China
| | - Chao Yang
- School of Psychology, Guizhou Normal University, Guiyang, China
| | - Hong Chen
- School of Psychology, Southwest University, Chongqing, China.
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da Quinta N, Baranda A, Ríos Y, Llorente R, Naranjo AB, Martinez de Marañón I. Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products. Food Res Int 2023; 165:112495. [PMID: 36869505 DOI: 10.1016/j.foodres.2023.112495] [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: 07/18/2022] [Revised: 12/09/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
Children are thought to prefer homogeneous and simple textures that are easy to manipulate in the mouth. Although scientific research has been done on children's acceptance for food textures, there is a lack of knowledge regarding the emotional response elicited by textures in this group of population. Physiological and behavioural methods could be an appropriate approach to measure food-evoked emotions in children since they require a low cognitive effort and allow a real-time measure. In this regard, a study that combined the measure of skin conductance response (SCR) and facial expressions was conducted: (i) to provide a first insight into food-evoked emotions induced by liquid food products that only vary in texture, (ii) to capture the emotional response evoked by the observation, olfaction, manipulation, and consumption of the products, and (iii) to overcome methodological drawbacks that are frequently associated to these methods. To achieve these goals, 50 children (5-12 yrs old) evaluated three liquids designed to only vary in texture (from slightly thick to extremely thick), following four sensory tasks: observation, olfaction, manipulation, and consumption. After each sample was tasted, children rated liking with a 7-pt hedonic scale. Facial expressions and SCR were monitored during the test, and they were analysed as action units (AUs) and basic emotions as well as changes in SCR. Results showed that the extremely thick liquid was less liked by the children and induced a more negative emotional response, whereas the slightly thick liquid was more liked and evoked a more positive emotional response. The combined method used in this study showed good discrimination ability among the three samples tested, obtaining the best discrimination during the manipulation task. The codification of the AUs located in the upper side of the face allowed us to measure the emotional response evoked by the consumption of the liquids, without the artifacts caused by the oral processing of the products. This study provides a child-friendly approach to be used during the sensory evaluation of food products in a broad range of sensory tasks minimising the methodological drawbacks.
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Affiliation(s)
- N da Quinta
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain; University of the Basque Country (UPV/EHU), Facultad de Farmacia, Paseo de La Universidad, 7, 01006 Vitoria-Gasteiz, Spain.
| | - A Baranda
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Y Ríos
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - R Llorente
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - A B Naranjo
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - I Martinez de Marañón
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
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Saito A, Sato W, Ikegami A, Ishihara S, Nakauma M, Funami T, Fushiki T, Yoshikawa S. Subjective-Physiological Coherence during Food Consumption in Older Adults. Nutrients 2022; 14:nu14224736. [PMID: 36432423 PMCID: PMC9698163 DOI: 10.3390/nu14224736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/01/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
BACKGROUND Subjective-physiological emotional coherence is thought to be associated with enhanced well-being, and a relationship between subjective-physiological emotional coherence and superior nutritional status has been suggested in older populations. However, no study has examined subjective-physiological emotional coherence among older adults while tasting food. Accordingly, the present study compared subjective-physiological emotional coherence during food consumption among older and younger adults. METHODS Participants consumed bite-sized gel-type foods with different flavors and provided their subjective ratings of the foods while their physiological responses (facial electromyography (EMG) of the corrugator supercilia, masseter, and suprahyoid, and other autonomic nervous system signals) were simultaneously measured. RESULTS Our primary findings were that (1) the ratings of liking, wanting, and valence were negatively correlated with corrugator EMG activity in older and young adult participants; (2) the positive association between masseter EMG activity and ratings of wanting/valence was weaker in the older than in the young adult group; and (3) arousal ratings were negatively correlated with corrugator EMG activity in the older group only. CONCLUSIONS These results demonstrate commonalities and differences in subjective-physiological emotional coherence during food intake between older and young adults.
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Affiliation(s)
- Akie Saito
- Psychological Process Research Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Correspondence: (A.S.); (W.S.); Tel.: +81-774-95-1360 (A.S. & W.S.)
| | - Wataru Sato
- Psychological Process Research Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Kyoto 606-8502, Japan
- Correspondence: (A.S.); (W.S.); Tel.: +81-774-95-1360 (A.S. & W.S.)
| | | | | | | | | | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, Ohtsu 520-2194, Japan
| | - Sakiko Yoshikawa
- Field Science Education and Research Center, Kyoto University, Kyoto 606-8502, Japan
- Faculty of the Arts, Kyoto University of the Arts, Kyoto 606-8501, Japan
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Larrañaga‐Ayastuy E, Mora M, Romeo‐Arroyo E, Esteban E, Vázquez‐Araújo L. Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles. J SENS STUD 2022. [DOI: 10.1111/joss.12799] [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]
Affiliation(s)
- Eneko Larrañaga‐Ayastuy
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - María Mora
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Elena Romeo‐Arroyo
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Ekaitz Esteban
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Laura Vázquez‐Araújo
- Basque Culinary Center, Faculty of Gastronomic Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCC Innovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
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7
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Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ. Digital technologies to assess yoghurt quality traits and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5642-5652. [PMID: 35368112 PMCID: PMC9544762 DOI: 10.1002/jsfa.11911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/10/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses. RESULTS Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and near-infrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mitali K Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Damir D Torrico
- Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Patrizia Camille Saturno
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Philippine Carabao Center (PCC), National Headquarters and Gene Pool, Science City of MuñozPalayanPhilippines
| | - Sally L Gras
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology InstituteThe University of MelbourneParkvilleVICAustralia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Jeremy J Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
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8
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Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [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: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
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Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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9
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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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10
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Rantala E, Balatsas-Lekkas A, Sozer N, Pennanen K. Overview of objective measurement technologies for nutrition research, food-related consumer and marketing research. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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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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Etzi R, Girondini M, Massetti G, Gallace A. A preliminary study on the impact of contextual information regarding the origin of food on consumers’ judgments and skin conductance responses. Curr Res Food Sci 2022; 5:423-431. [PMID: 35243355 PMCID: PMC8866495 DOI: 10.1016/j.crfs.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 11/17/2022] Open
Abstract
Explicit and implicit responses to food and beverage are known to be modulated by expectations generated by contextual factors. Among these, labelling regarding the country of origin has been systematically shown to impact on consumers' evaluations of products. However, it is not clear yet whether the presence of food origin biases also affects humans’ physiological (i.e., implicit) responses, as well as whether different conditions of sensory appreciation of products are equally influenced. The present preliminary study investigated the psychophysiological responses to food samples paired to labels of declared (i.e., Italy, Spain/Germany, EU) or undeclared origins. Food items (i.e., olives and cracker) were presented in visual or taste conditions to thirty Italian participants, whose behavioral (i.e., liking, willingness to buy, and estimated cost) and physiological (i.e., skin conductance responses) responses were collected. The results indicated that the food samples elicited stronger liking and willingness to buy responses by participants and were estimated as more expensive, when being firstly experienced through vision than taste. No differences in the physiological arousal state were found as a function of food origin or sensory condition of presentation. Explicit choices related to food are modulated by expectation generated by contextual factors. Labelling regarding the country-of-origin impacts the consumer evaluations of products. The study investigated the behavioral and psychophysiological responses to food products comparing different labelling. Food items were presented in visual or taste conditions. The sensory modalities and the labeling information affect the behavioral choice (but not the physiological response).
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Affiliation(s)
- Roberta Etzi
- Mind and Behavior Technological Center, Department of Psychology, Università Milano-Bicocca, Italy
- Department of Psychology, Università Milano-Bicocca, Italy
| | - Matteo Girondini
- Mind and Behavior Technological Center, Department of Psychology, Università Milano-Bicocca, Italy
- Department of Psychology, Università Milano-Bicocca, Italy
- Corresponding author. Mind and Behavior Technological Center, Department of Psychology, Università Milano-Bicocca, Italy.
| | - Gemma Massetti
- Mind and Behavior Technological Center, Department of Psychology, Università Milano-Bicocca, Italy
- Department of Medicine and Surgery, Università Milano-Bicocca, Italy
| | - Alberto Gallace
- Mind and Behavior Technological Center, Department of Psychology, Università Milano-Bicocca, Italy
- Best 4 Food, Università Milano-Bicocca, Italy
- Department of Psychology, Università Milano-Bicocca, Italy
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Porcherot C, Raviot-Derrien S, Beague MP, Henneberg S, Niedziela M, Ambroze K, McEwan JA. Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Fuentes S, Tongson E, Gonzalez Viejo C. Novel digital technologies implemented in sensory science and consumer perception. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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15
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Pedersen H, Quist JS, Jensen MM, Clemmensen KKB, Vistisen D, Jørgensen ME, Færch K, Finlayson G. Investigation of eye tracking, electrodermal activity and facial expressions as biometric signatures of food reward and intake in normal weight adults. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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de Wijk RA, Ushiama S, Ummels M, Zimmerman P, Kaneko D, Vingerhoeds MH. Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate. Foods 2021; 10:1345. [PMID: 34200869 PMCID: PMC8230429 DOI: 10.3390/foods10061345] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food experiences are not only driven by the food's intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as visual brand information and the consumers' previous experiences with the foods. Recent developments in automated facial expression analysis and heart rate detection based on skin color changes (remote photoplethysmography or RPPG) allow for the monitoring of food experiences based on video images of the face. RPPG offers the possibility of large-scale non-laboratory and web-based testing of food products. In this study, results from the video-based analysis were compared to the more conventional tests (scores of valence and arousal using Emojis and photoplethysmography heart rate (PPG)). Forty participants with varying degrees of familiarity with soy sauce were presented with samples of rice and three commercial soy sauces with and without brand information. The results showed that (1) liking and arousal were affected primarily by the specific tastes, but not by branding and familiarity. In contrast, facial expressions were affected by branding and familiarity, and to a lesser degree by specific tastes. (2) RPPG heart rate and PPG both showed effects of branding and familiarity. However, RPPG heart rate needs further development because it underestimated the heart rate compared to PPG and was less sensitive to changes over time and with activity (viewing of brand information and tasting). In conclusion, this study suggests that recording of facial expressions and heart rates may no longer be limited to laboratories but can be done remotely using video images, which offers opportunities for large-scale testing in consumer science.
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Affiliation(s)
- Rene A. de Wijk
- Wageningen Food & Biobased Research Institute, Wageningen University & Research, 6700 AA Wageningen, The Netherlands; (S.U.); (M.U.); (M.H.V.)
| | - Shota Ushiama
- Wageningen Food & Biobased Research Institute, Wageningen University & Research, 6700 AA Wageningen, The Netherlands; (S.U.); (M.U.); (M.H.V.)
- Kikkoman Europe R&D Laboratory B.V., 6709 PA Wageningen, The Netherlands;
| | - Meeke Ummels
- Wageningen Food & Biobased Research Institute, Wageningen University & Research, 6700 AA Wageningen, The Netherlands; (S.U.); (M.U.); (M.H.V.)
| | | | - Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., 6709 PA Wageningen, The Netherlands;
| | - Monique H. Vingerhoeds
- Wageningen Food & Biobased Research Institute, Wageningen University & Research, 6700 AA Wageningen, The Netherlands; (S.U.); (M.U.); (M.H.V.)
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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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de Wijk RA, Ushiama S, Ummels MJ, Zimmerman PH, Kaneko D, Vingerhoeds MH. Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings. FRONTIERS IN NEUROERGONOMICS 2021; 2:651682. [PMID: 38235247 PMCID: PMC10790916 DOI: 10.3389/fnrgo.2021.651682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Accepted: 04/16/2021] [Indexed: 01/19/2024]
Abstract
Food experiences can be summarized along two main dimensions: valence and arousal, which can be measured explicitly with subjective ratings or implicitly with physiological and behavioral measures. Food experiences are not only driven by the food's intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as brand information and the consumers' previous experiences with the foods. In this study, valence and arousal to intrinsic and extrinsic properties of soy sauce were measured in consumers that varied in their previous experience with soy sauce, using a combination of explicit (scores and emojis), implicit (heart rate and skin conductance), and behavioral measures (facial expressions). Forty participants, high- and low-frequency users, were presented with samples of rice and three commercial soy sauces without and with brand information that either matched or non-matched the taste of the soy sauce. In general, skin conductance and facial expressions showed relatively low arousal during exposure to the brand name and again lowest arousal during tasting. Heart rate was lowest during exposure to the brand name and increased during tasting probably resulting from the motor activity during chewing. Furthermore, the results showed that explicit liking and arousal scores were primarily affected by the taste of the specific soy sauce and by the participants' previous experience with soy sauces. These scores were not affected by branding information. In contrast, facial expressions, skin conductance, and heart rate were primarily affected by (1) the participants' level of experience with soy sauce, (2) whether or not branding information was provided, and (3) whether or not the branding information matched with the taste. In conclusion, this study suggests that liking scores may be most sensitive to the food's intrinsic taste properties, whereas implicit measures and facial expressions may be most sensitive to extrinsic properties such as brand information. All measures were affected by the consumers' previous food experiences.
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Affiliation(s)
- Rene A. de Wijk
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | - Shota Ushiama
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
| | - Meeke J. Ummels
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | | | - Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
| | - Monique H. Vingerhoeds
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
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20
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Wagner J, Grigor J, Abdullah A, Cannon P, Wilkin J, Robertson P, Szymkowiak A. The relationship between tendency to attend to detail, sensory sensitivity, and affective response to food cues - A registered report. Int J Psychophysiol 2021; 166:50-60. [PMID: 33965421 DOI: 10.1016/j.ijpsycho.2021.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 11/18/2022]
Abstract
Understanding the underlying drivers of food choice remains a challenge and has highlighted the need for measures that capture data over and above that offered by self-reporting tools. Consequently, a growing body of research has set out to interpret facial responses to food cues to offer a greater insight into the emotional responses that may drive food acceptance. However, interpreting facial responses is challenging, as there are numerous factors that may influence affective response to foods, including expectation, context, and individual differences. Existing findings suggest there is a link between autistic traits and sensory sensitivities; research highlights further links between sensory sensitivities and eating behaviour, and autistic traits and eating behaviour, with a body of research focusing on the autistic trait attention to detail (ATD). As such, the current study aimed to examine rapid facial activity in response to foods cues while capturing these individual differences present in the general population. This study found no evidence to suggest facial responses to food pictures were linked with attention to detail or hyper-sensitivity. The findings did support a general link between self-reported pleasantness ratings of viewed foods and activity of facial muscles. Post-hoc analyses suggested scoring on the social skills sub-scale of the Autism Quotient (AQ) was associated with levator activity while viewing pictures low in pleasantness. This study offers a greater understanding of variations, at the individual level, which are associated with affective response to foods, and may help to inform the development of tools that set out to predict food acceptance.
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Affiliation(s)
- Jennifer Wagner
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland
| | - John Grigor
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland.
| | - Ahmed Abdullah
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland
| | - Peter Cannon
- Massey University, Palmerston North, New Zealand
| | - Jonathan Wilkin
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland
| | - Paul Robertson
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland
| | - Andrea Szymkowiak
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain and Northern Ireland
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21
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Analysis of facial expressions in response to basic taste stimuli using artificial intelligence to predict perceived hedonic ratings. PLoS One 2021; 16:e0250928. [PMID: 33945568 PMCID: PMC8096070 DOI: 10.1371/journal.pone.0250928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 04/18/2021] [Indexed: 11/19/2022] Open
Abstract
Taste stimuli can induce a variety of physiological reactions depending on the quality and/or hedonics (overall pleasure) of tastants, for which objective methods have long been desired. In this study, we used artificial intelligence (AI) technology to analyze facial expressions with the aim of assessing its utility as an objective method for the evaluation of food and beverage hedonics compared with conventional subjective (perceived) evaluation methods. The face of each participant (10 females; age range, 21–22 years) was photographed using a smartphone camera a few seconds after drinking 10 different solutions containing five basic tastes with different hedonic tones. Each image was then uploaded to an AI application to achieve outcomes for eight emotions (surprise, happiness, fear, neutral, disgust, sadness, anger, and embarrassment), with scores ranging from 0 to 100. For perceived evaluations, each participant also rated the hedonics of each solution from –10 (extremely unpleasant) to +10 (extremely pleasant). Based on these, we then conducted a multiple linear regression analysis to obtain a formula to predict perceived hedonic ratings. The applicability of the formula was examined by combining the emotion scores with another 11 taste solutions obtained from another 12 participants of both genders (age range, 22–59 years). The predicted hedonic ratings showed good correlation and concordance with the perceived ratings. To our knowledge, this is the first study to demonstrate a model that enables the prediction of hedonic ratings based on emotional facial expressions to food and beverage stimuli.
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22
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Facial EMG Activity Is Associated with Hedonic Experiences but not Nutritional Values While Viewing Food Images. Nutrients 2020; 13:nu13010011. [PMID: 33375209 PMCID: PMC7822192 DOI: 10.3390/nu13010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 11/17/2022] Open
Abstract
The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive correlations between hedonic ratings and objective nutritional values of food, whether the facial EMG reactions to food images could reflect the hedonic evaluation or nutritional assessment of food remains unknown. To address this issue, we measured subjective hedonic ratings (liking, wanting, valence, and arousal) and physiological signals (facial EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles, skin potential responses, and heart rates) while participants observed food images that had objective nutritional information (caloric, carbohydrate, fat, and protein contents). The results revealed that zygomatic major EMG activity was positively correlated with ratings of liking, wanting, and valence, but not with any objective nutritional value. These data indicate that facial EMG signals in response to food images reflect subjective hedonic experiences, but not objective nutritional values, associated with the food item.
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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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24
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Lagast S, De Steur H, Gadeyne S, Hödl S, Staljanssens W, Vonck K, Boon P, Gellynck X, De Herdt V. Heart rate, electrodermal responses and frontal alpha asymmetry to accepted and non-accepted solutions and drinks. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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25
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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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26
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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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27
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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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28
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Abstract
Electrodermal activity (EDA) is an electrical property of the human skin, correlated with person's psychological arousal. Nowadays, different types of EDA measuring devices are used in highly versatile fields-from research, health-care and education to entertainment industry. But despite their universal use the quality of their measuring function (their accuracy) is questioned or investigated very seldom. In this paper, we propose a concept of an EDA patient simulator-a device enabling metrological testing of EDA devices by means of a variable resistance. EDA simulator was designed based on a programmable light-controlled resistor with a wide resistance range, capable of simulating skin conductance levels (SCL) and responses (SCR) and was equipped with an artificial hand. The hand included electrically conductive fingers for attachment of EDA device electrodes. A minimal set of tests for evaluating an EDA device was identified, the simulator's functionality discussed and some testing results presented.
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Affiliation(s)
- Gregor Geršak
- University of Ljubljana, Faculty of Electrical Engineering, Ljubljana, Slovenia
| | - Janko Drnovšek
- University of Ljubljana, Faculty of Electrical Engineering, Ljubljana, Slovenia
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29
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Brouwer AM, Hogervorst MA, van Erp JB, Grootjen M, van Dam E, Zandstra EH. Measuring cooking experience implicitly and explicitly: Physiology, facial expression and subjective ratings. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103726] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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30
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Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages. BEVERAGES 2019. [DOI: 10.3390/beverages5040062] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.
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31
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Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences. SENSORS 2019; 19:s19204397. [PMID: 31614504 PMCID: PMC6832136 DOI: 10.3390/s19204397] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/30/2019] [Accepted: 10/07/2019] [Indexed: 11/18/2022]
Abstract
Probing food experience or liking through verbal ratings has its shortcomings. We compare explicit ratings to a range of (neuro)physiological and behavioral measures with respect to their performance in distinguishing drinks associated with different emotional experience. Seventy participants tasted and rated the valence and arousal of eight regular drinks and a “ground truth” high-arousal, low-valence vinegar solution. The discriminative power for distinguishing between the vinegar solution and the regular drinks was highest for sip size, followed by valence ratings, arousal ratings, heart rate, skin conductance level, facial expression of “disgust,” pupil diameter, and Electroencephalogram (EEG) frontal alpha asymmetry. Within the regular drinks, a positive correlation was found between rated arousal and heart rate, and a negative correlation between rated arousal and Heart Rate Variability (HRV). Most physiological measures showed consistent temporal patterns over time following the announcement of the drink and taking a sip. This was consistent over all nine drinks, but the peaks were substantially higher for the vinegar solution than for the regular drinks, likely caused by emotion. Our results indicate that implicit variables have the potential to differentiate between drinks associated with different emotional experiences. In addition, this study gives us insight into the physiological temporal response patterns associated with taking a sip.
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32
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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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33
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Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques. Foods 2019; 8:foods8070243. [PMID: 31284449 PMCID: PMC6679144 DOI: 10.3390/foods8070243] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/18/2023] Open
Abstract
Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.
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34
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De Wijk R, Kaneko D, Dijksterhuis G, van Zoggel M, Schiona I, Visalli M, Zandstra E. Food perception and emotion measured over time in-lab and in-home. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Abstract
Study of emotions has gained interest in the field of sensory and consumer research. Accurate information can be obtained by studying physiological behavior along with self-reported-responses. The aim was to identify physiological and self-reported-responses towards visual stimuli and predict self-reported-responses using biometrics. Panelists (N = 63) were exposed to 12 images (ten from Geneva Affective PicturE Database (GAPED), two based on common fears) and a questionnaire (Face scale and EsSense). Emotions from facial expressions (FaceReaderTM), heart rate (HR), systolic pressure (SP), diastolic pressure (DP), and skin temperature (ST) were analyzed. Multiple regression analysis was used to predict self-reported-responses based on biometrics. Results showed that physiological along with self-reported responses were able to separate images based on cluster analysis as positive, neutral, or negative according to GAPED classification. Emotional terms with high or low valence were predicted by a general linear regression model using biometrics, while calm, which is in the center of emotion dimensional model, was not predicted. After separating images, positive and neutral categories could predict all emotional terms, while negative predicted Happy, Sad, and Scared. Heart Rate predicted emotions in positive (R2 = 0.52 for Scared) and neutral (R2 = 0.55 for Sad) categories while ST in positive images (R2 = 0.55 for Sad, R2 = 0.45 for Calm).
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Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gonzalez Viejo C, Fuentes S, Howell K, Torrico DD, Dunshea FR. Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers. Physiol Behav 2019; 200:139-147. [DOI: 10.1016/j.physbeh.2018.02.051] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/23/2018] [Accepted: 02/27/2018] [Indexed: 11/25/2022]
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Kantono K, Hamid N, Shepherd D, Lin YHT, Skiredj S, Carr BT. Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiol Behav 2019; 199:154-164. [DOI: 10.1016/j.physbeh.2018.11.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 10/20/2018] [Accepted: 11/12/2018] [Indexed: 11/26/2022]
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Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans. Sci Rep 2018; 8:16197. [PMID: 30385816 PMCID: PMC6212539 DOI: 10.1038/s41598-018-34690-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 10/22/2018] [Indexed: 01/09/2023] Open
Abstract
Cognitive and hedonic aspects of taste have been studied using different neuroimaging techniques in humans. However, the methods used are unsuitable for easy monitoring of hedonics induced by intake of foods and beverages. Here we have tried to monitor changes in oxygenated hemoglobin (oxyHb) levels in the anterior prefrontal cortex (aPFC, frontopolar cortex, Brodmann area 10) in response to intake of hedonically different edibles in healthy adults. When subjects tasted sweet and bitter solutions freely without any particular instruction, cortical activation varied greatly among subjects and between the two stimuli, and no consistent results were obtained. Subjects then ate or drank preferred (hedonically positive) and disliked (hedonically negative) edibles. Although these stimuli differed among subjects, hedonically positive stimuli decreased oxyHb, whereas hedonically negative stimuli increased oxyHb, particularly in the ventral aPFC. When subjects tasted 4 kinds of jellies with different flavors and evaluated the degree of pleasantness, oxyHb level in the ventral region correlated negatively with pleasantness score. These results revealed that pleasant and unpleasant edibles tended to elicit decreased and increased oxyHb levels, respectively, within the ventral aPFC, suggesting that monitoring of oxyHb in this region may prove useful for objective evaluation of pleasantness of food and drink.
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Torrico DD, Fuentes S, Gonzalez Viejo C, Ashman H, Dunshea FR. Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers. Food Res Int 2018; 115:439-450. [PMID: 30599962 DOI: 10.1016/j.foodres.2018.10.054] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/29/2018] [Accepted: 10/19/2018] [Indexed: 11/25/2022]
Abstract
This research evaluated the effects of product familiarity on the sensory acceptability and physiological responses of consumers toward different food stimuli using two populations (Asian vs. Western). Two studies were conducted: (1) an online questionnaire and (2) a tasting session. For (1), n = 102 (60% Asians and 40% Westerners) evaluated 31 food items visually for familiarity and liking whereas for (2), participants (n = 60; 48% Asians and 52% Westerners) evaluated 10 different foods (tortoise jelly, chili slices, beef jerky, dried tofu, Vegemite®, durian cake, octopus chips, chocolate, corn chips, and wasabi coated peas) by tasting for familiarity and liking (visual/aroma/taste/texture/overall). A novel Android® app (Bio-sensory App) was used to capture sensory and non-invasive physiological responses (temperature, heart rate and facial expressions) of consumers. In (1), Asian and Western participants differed in their familiarity scores, visual liking ratings, and the selection of emotion terms for the stimuli. In (2), cultural differences affected familiarity and the liking scores of appearance, aroma, taste and texture of the products. While food stimuli marginally affected the physiological responses of consumers for both cultures, Asian participants elicited higher temperature values compared to those of Westerners. Both studies (1 and 2) showed that familiarity of food products was positively associated to sensory liking for both cultural groups. These findings are useful to understand consumers acceptability based on both sensory and physiological responses.
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Affiliation(s)
- Damir Dennis Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hollis Ashman
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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Gonzalez Viejo C, Fuentes S, Howell K, Torrico D, Dunshea FR. Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for artificial intelligence applications. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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43
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Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
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Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists. SENSORS 2018; 18:s18092958. [PMID: 30189663 PMCID: PMC6164119 DOI: 10.3390/s18092958] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 01/19/2023]
Abstract
In sensory evaluation, there have been many attempts to obtain responses from the autonomic nervous system (ANS) by analyzing heart rate, body temperature, and facial expressions. However, the methods involved tend to be intrusive, which interfere with the consumers’ responses as they are more aware of the measurements. Furthermore, the existing methods to measure different ANS responses are not synchronized among them as they are measured independently. This paper discusses the development of an integrated camera system paired with an Android PC application to assess sensory evaluation and biometric responses simultaneously in the Cloud, such as heart rate, blood pressure, facial expressions, and skin-temperature changes using video and thermal images acquired by the integrated system and analyzed through computer vision algorithms written in Matlab®, and FaceReaderTM. All results can be analyzed through customized codes for multivariate data analysis, based on principal component analysis and cluster analysis. Data collected can be also used for machine-learning modeling based on biometrics as inputs and self-reported data as targets. Based on previous studies using this integrated camera and analysis system, it has shown to be a reliable, accurate, and convenient technique to complement the traditional sensory analysis of both food and nonfood products to obtain more information from consumers and/or trained panelists.
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Hetland A, Vittersø J, Oscar Bø Wie S, Kjelstrup E, Mittner M, Dahl TI. Skiing and Thinking About It: Moment-to-Moment and Retrospective Analysis of Emotions in an Extreme Sport. Front Psychol 2018; 9:971. [PMID: 29973894 PMCID: PMC6019491 DOI: 10.3389/fpsyg.2018.00971] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 05/25/2018] [Indexed: 01/21/2023] Open
Abstract
Happiness is typically reported as an important reason for participating in challenging activities like extreme sport. While in the middle of the activity, however, participants do not seem particularly happy. So where does the happiness come from? The article proposes some answers from a study of facially expressed emotions measured moment-by-moment during a backcountry skiing event. Self-reported emotions were also assessed immediately after the skiing. Participants expressed lower levels of happiness while skiing, compared to when stopping for a break. Moment-to-moment and self-reported measures of emotions were largely unrelated. These findings are explained with reference to the Functional Wellbeing Approach (Vittersø, 2013), which argues that some moment-to-moment feelings are non-evaluative in the sense of being generated directly by the difficulty of an activity. By contrast, retrospective emotional feelings are more complex as they include an evaluation of the overall goals and values associated with the activity as a whole.
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Affiliation(s)
- Audun Hetland
- Department of Psychology, UiT The Arctic University of Norway, Tromsø, Norway
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46
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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: 69] [Impact Index Per Article: 11.5] [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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Stasi A, Songa G, Mauri M, Ciceri A, Diotallevi F, Nardone G, Russo V. Neuromarketing empirical approaches and food choice: A systematic review. Food Res Int 2018; 108:650-664. [DOI: 10.1016/j.foodres.2017.11.049] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 11/17/2017] [Accepted: 11/19/2017] [Indexed: 11/24/2022]
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48
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Torrico DD, Fuentes S, Gonzalez Viejo C, Ashman H, Gunaratne NM, Gunaratne TM, Dunshea FR. Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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50
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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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