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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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2
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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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Cong L, Luan S, Young E, Mirosa M, Bremer P, Torrico DD. The Application of Biometric Approaches in Agri-Food Marketing: A Systematic Literature Review. Foods 2023; 12:2982. [PMID: 37627981 PMCID: PMC10453770 DOI: 10.3390/foods12162982] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
A challenge in social marketing studies is the cognitive biases in consumers' conscious and self-reported responses. To help address this concern, biometric techniques have been developed to obtain data from consumers' implicit and non-verbal responses. A systematic literature review was conducted to explore biometric applications' role in agri-food marketing to provide an integrated overview of this topic. A total of 55 original research articles and four review articles were identified, classified, and reviewed. It was found that there is a steady growth in the number of studies applying biometric approaches, with eye-tracking being the dominant method used to investigate consumers' perceptions in the last decade. Most of the studies reviewed were conducted in Europe or the USA. Other biometric techniques used included facial expressions, heart rate, body temperature, and skin conductance. A wide range of scenarios concerning consumers' purchase and consumption behaviour for agri-food products have been investigated using biometric-based techniques, indicating their broad applicability. Our findings suggest that biometric techniques are expanding for researchers in agri-food marketing, benefiting both academia and industry.
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Affiliation(s)
- Lei Cong
- Department of Agribusiness and Markets, Lincoln University, Lincoln 7647, New Zealand
- New Zealand Food Safety and Science Research Centre, Palmerston North 4474, New Zealand; (S.L.); (E.Y.); (M.M.); (P.B.)
| | - Siqiao Luan
- New Zealand Food Safety and Science Research Centre, Palmerston North 4474, New Zealand; (S.L.); (E.Y.); (M.M.); (P.B.)
- Department of Marketing, University of Otago, Dunedin 9010, New Zealand
- Queen’s Management School, Queen’s University Belfast, Belfast BT9 5AH, UK
| | - Erin Young
- New Zealand Food Safety and Science Research Centre, Palmerston North 4474, New Zealand; (S.L.); (E.Y.); (M.M.); (P.B.)
- Department of Food Science, University of Otago, Dunedin 9010, New Zealand
| | - Miranda Mirosa
- New Zealand Food Safety and Science Research Centre, Palmerston North 4474, New Zealand; (S.L.); (E.Y.); (M.M.); (P.B.)
- Department of Food Science, University of Otago, Dunedin 9010, New Zealand
| | - Phil Bremer
- New Zealand Food Safety and Science Research Centre, Palmerston North 4474, New Zealand; (S.L.); (E.Y.); (M.M.); (P.B.)
- Department of Food Science, University of Otago, Dunedin 9010, New Zealand
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;
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4
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Bartkiene E, Tolpeznikaite E, Klupsaite D, Starkute V, Bartkevics V, Skrastina A, Pavlenko R, Mockus E, Lele V, Batkeviciute G, Budrikyte A, Janulyte R, Jomantaite I, Kybartaite A, Knystautaite K, Valionyte A, Ruibys R, Rocha JM. Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids. Microorganisms 2023; 11:microorganisms11020441. [PMID: 36838408 PMCID: PMC9959499 DOI: 10.3390/microorganisms11020441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/07/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion "happy" was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-601-35837
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Anna Skrastina
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Romans Pavlenko
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Gabija Batkeviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Ausrine Budrikyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Rusne Janulyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Ieva Jomantaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Auguste Kybartaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Karolina Knystautaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Aiste Valionyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, 44307 Kaunas, Lithuania
| | - João Miguel Rocha
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP), Rua Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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5
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Torrico DD, Mehta A, Borssato A. New methods to assess sensory responses: A brief review of innovative techniques in sensory evaluation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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6
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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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7
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Mehta A, Serventi L, Kumar L, Viejo CG, Fuentes S, Torrico DD. Influence of expectations and emotions raised by packaging characteristics on orange juice acceptability and choice. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Franěk M, Petružálek J, Šefara D. Facial Expressions and Self-Reported Emotions When Viewing Nature Images. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:10588. [PMID: 36078304 PMCID: PMC9518385 DOI: 10.3390/ijerph191710588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/16/2022] [Accepted: 08/22/2022] [Indexed: 06/15/2023]
Abstract
Many studies have demonstrated that exposure to simulated natural scenes has positive effects on emotions and reduces stress. In the present study, we investigated emotional facial expressions while viewing images of various types of natural environments. Both automated facial expression analysis by iMotions' AFFDEX 8.1 software (iMotions, Copenhagen, Denmark) and self-reported emotions were analyzed. Attractive and unattractive natural images were used, representing either open or closed natural environments. The goal was to further understand the actual features and characteristics of natural scenes that could positively affect emotional states and to evaluate face reading technology to measure such effects. It was predicted that attractive natural scenes would evoke significantly higher levels of positive emotions than unattractive scenes. The results showed generally small values of emotional facial expressions while observing the images. The facial expression of joy was significantly higher than that of other registered emotions. Contrary to predictions, there was no difference between facial emotions while viewing attractive and unattractive scenes. However, the self-reported emotions evoked by the images showed significantly larger differences between specific categories of images in accordance with the predictions. The differences between the registered emotional facial expressions and self-reported emotions suggested that the participants more likely described images in terms of common stereotypes linked with the beauty of natural environments. This result might be an important finding for further methodological considerations.
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Galler M, Grendstad ÅR, Ares G, Varela P. Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104551] [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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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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12
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Torrico DD. Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods. Foods 2021; 10:foods10112620. [PMID: 34828901 PMCID: PMC8625104 DOI: 10.3390/foods10112620] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
Sensory science is an evolving field that has been incorporating technologies from different disciplines [...].
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Affiliation(s)
- Damir D Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
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13
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Malfeito-Ferreira M. Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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14
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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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Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021; 10:foods10040777. [PMID: 33916334 PMCID: PMC8065903 DOI: 10.3390/foods10040777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/26/2021] [Accepted: 04/02/2021] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.
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