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Publication Tag: Food Science

An overview of all publications that have the tag you selected.

2023
6 citations
Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks
Y. Matsufuji, K. Ueji, T. Yamamoto
Previous studies have established the utility of facial expressions as an objective assessment approach for determining hedonics (overall pleasure) in 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 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 expression analysis application FaceReader, emotions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, anger) characterized by scores ranging from 0-1, a numerical manifestation of emotional intensity. Simultaneously, participants rated each solution, utilizing a scale spanning -5 (extremely unpleasant) to +5 (pleasant). A multiple linear regression analysis model was devised. The model’s efficacy was scrutinized assessing emotion when applied to 11 additional taste solutions, sampled from 20 other participants. The anticipated results demonstrated robust alignment and agreement with observed ratings, underpinning the validity of earlier findings, even when incorporating software-based stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting beverage hedonics.
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2021
31 citations
Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods
A. Głuchowski, E. Czarniecka‐Skubina, E. Kostyra, G. Wasiak‐Zys, K. Bylinka
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure, and fun. The materials were six dishes prepared using lemon or tomatoes made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking, of key attributes, their declared sensations, emotions, as well as consumers’ facial expressions responding to dishes. These objectives were investigated using descriptive quantitative analysis tests. Tests included a 9-point hedonic scale for degree of dish, Check-All-That-Apply (CATA) and FaceReader expressions. Influence of factors associated with attitudes toward food and willingness to try in the future also determined. It was stated that product profiles represent different characteristics due to technology and production ingredients used. Neophobia and innovativeness had significant (p ≤ 0.05) effect on liking. Odor-, flavor-, texture- and overall-liking of NbN were lower than versions, but did not vary from scores of samples. Consumers experienced liking for NbN, but expected higher experienced-liking. Traditional and modern products differed in CATA terms. Classical perceived by consumers as more tasty, typical, while modern as surprising, intriguing, innovative and trendy. Mimic assessment showed similar trends for some emotions in both classical and separate temporal patterns of products.
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2022
2 citations
Specifics of the Emotional Response of Patients Suffering From Major Depressive Disorder to Imagined Basic Tastes of Food
L. Jarutiene, V. Adomaitiene, V. Steibliene, G. Juodeikiene, D. Cernauskas, D. Klupsaite, V. Lele, E. Milasauskiene, E. Bartkiene
Nowadays, major depressive disorder (MDD) is a common disease that negatively affects the life quality of many people around the world. As MDD symptoms are closely related with changes in food and eating, relation between patients’ emotional responses to tastes could be used as criteria for diagnostic. Until now, studies on response to different tastes have been poorly described in literature. Therefore, the aim of this study was to evaluate the response of patients suffering from MDD and compare results with control group. Emotional responses were tested using cards and words of basic tastes such as “sweet,” “salty,” “bitter,” “sour,” and “neutral.” The assessment was performed using FaceReader 6 software. The outcome showed that participants expressed lower “happy” and “contempt” emotions, along with negative valence (mean, in comparison to controls), for all basic tastes (p ≤ 0.05). When a Likert scale was used, significant differences (p ≤ 0.001) were found only for “sour” and “salty” imaginary tastes in the MDD group, in comparison to the healthy group. These findings provide additional data for food-associated emotion analysis and are useful for further development of contactless method for early diagnosis of MDD.
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2021
25 citations
The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate
E. Bartkienė, E. Mockus, E. Mozuriene, J. Klementavičiutė, E. Monstaviciute, V. Starkutė, P. Zavistanavičiūtė, E. Zokaitytė, D. Černauskas, D. Klušaitė
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and analyse the relationships among overall acceptability (OA), emotions, physicochemical attributes of chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). OA was carried out using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (like). Obtained results showed that, all chocolate-elicited emotions intensity “happy” was highest. In most cases, influence consumers significant (except “neutral”, “scared”, “disgusted”). Significant differences between tested chocolate were not found. FAs had identified VC content main FAs (methyl palmitate, methyl stearate, cis,trans-9-oleic acid ester, linoleate). Correlations were separate. Finally, that significantly influenced chocolate, while or can be used as quality indicators related OA, well emotions.
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2019
87 citations
Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology
E. Bartkiene, V. Steibliene, V. Adomaitiene, G. Juodeikiene, D. Cernauskas
In this research, FaceReader software is used to explore factors affecting consumer food preferences: food taste and depression-based evoked emotional expressions with the use of face reading technology, providing objective data on emotional responses and facial muscle activities.
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2025
19 citations
Innovative Approaches in Sensory Food Science: From Digital Tools to Virtual Reality
F. Cosme, T. Rocha, C. Marques, J. Barroso, A. Vilela
The food industry faces growing challenges due to evolving consumer demands, requiring digital technologies to enhance sensory analysis. Innovations such as eye-tracking, FaceReader, virtual reality (VR), augmented reality (AR), and artificial intelligence (AI) are transforming consumer behavior research by providing deeper insights into experiences. For instance, FaceReader captures emotional responses by analyzing facial expressions, offering valuable data on preferences for taste, texture, and aroma. Together, these provide a comprehensive understanding of the experience, aiding product development and branding. Electronic nose, tongue, and eye also replicate human capabilities, enabling objective and efficient assessment of aroma, taste, and color, supporting quality control processes. These advancements offer rapid, non-invasive, and reproducible assessments, benefiting industrial applications. By improving precision and efficiency in analysis, these tools help drive consumer satisfaction and competitiveness in the food industry. This review explores the latest methods shaping innovation.
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2019
39 citations
Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices
N. M. Gunaratne, S. Fuentes, T. M. Gunaratne, D. D. Torrico, H. Ashman, C. Francis, C. G. Viejo, F. R. Dunshea
Leveraging FaceReader technology, this study aimed to assess the links between the emotional responses of consumers and eye fixation areas of interest (AOI) for different chocolate packaging designs using eye-tracking. Sixty participants were exposed to six novel and familiar (commercial) chocolate concepts on tablet PC screens. Analysis of variance (ANOVA) and multivariate analysis performed on eye-tracking, facial expressions, and self-reported responses. The results showed that there were significant correlations between liking and familiarity in commercially available concepts (r = 0.88), whereas, with novel concepts, no correlations. Overall, total number of fixations was positively correlated with liking (r = 0.78), whereas, no correlations. Novel concepts elicited positive emotions in people, whereas, novel concepts were associated with negative emotions. These findings can be used by package designers to better understand the link between their packaging and consumer attention or positive emotions.
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2016
26 citations
The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese
Mozuriene, Bartkiene, Juodeikiene, et al
Five bacteriocin-producing lactic acid bacteria strains were selected to ferment Satureja montana L. and Rhaponticum carthamoides plants. The resulting bioproducts were incorporated into unripened curd cheese. LAB counts in these bioproducts ranged from 7.46 to 9.42 log10 CFU/g, varying with the LAB strain and plant species. Pediococcus pentosaceus KTU05-8 demonstrated adaptability in both plant media under submerged and solid-state fermentation. Fermentation of Sm and Rc with LAB significantly reduced mesophilic bacteria spores, enterobacteria, yeast, and fungi. Adding these bioproducts to curd cheese lowered pH, increased titratable acidity, enhanced volatile compounds , and improved cheese acceptability. Compared to non-fermented Sm, Lactobacillus sakei-fermented bioproducts reduced biogenic amine content in cheese.
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2016
40 citations
Consumer facial expression in relation to smoked ham with the use of face reading technology . The methodological aspects and informative value of research results
Kostyra, Rambuszek, Waszkiewicz-Robak, Laskowski, Blicharski, Polawska,
The study determined the emotional reactions of consumers in relation to hams using face visualization method, which was recorded by FaceReader . The aims of the research were to determine the effect of the ham samples on the type of emotion, to examine more deeply the individual emotional reactions of consumers and to analyse the emotional variability with regard to the temporal measurement of impressions. The research involved testing the effectiveness of measuring emotions in response to the ongoing flavour impression after consumption of smoked hams. It was found that for all of the assessed samples, neutral and negative emotions prevailed as the overall emotions recorded during the assessment of the taste/flavour impression. The range of variability of the overall emotions depended more on the consumer reactions and less on the properties of the assessed product. Consumers expressed various emotions in time and the ham samples evoked different emotional reactions as an effect of duration of the impression.
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2017
27 citations
Sensory-specific satiety: Added insights from autonomic nervous system responses and facial expressions
He, Boesveldt, Delplanque, de Graaf, de Wijk
As a food is consumed, its perceived pleasantness declines compared to that of other foods. Although this phenomenon, referred to as sensory-specific satiety, is well-established by means of measuring food intake and pleasantness ratings, this study was aimed at gaining more insight into the mechanisms that underlie such cognitive output behavior using two measures used in emotion research, namely Autonomic Nervous System responses and facial expressions. Twenty-four healthy female participants visited four times in a hungry state, in which they received 4 different semi-liquid meals delivered via a time-controlled pump leading to sensory-specific satiety. Before and after the meals they were presented with a sip of all four different test meals where ANS responses and facial expressions were recorded. As expected, pleasantness ratings showed a significant decrease after eating the same meal or a meal similar in taste , and less decrease after eating a meal with a different taste. In general, consumption of the test meals resulted in increased heart rate, reduced skin conductance and skin temperature, as well as intensified anger and disgusted facial expressions . In addition, skin conductance, skin temperature, sad and angry expressions also showed effects reflecting sensory-specific satiety. In conclusion, ANS responses and facial expressions indicate that sensory specific satiety of foods 1) not only reduces the food’s pleasantness but also arousal and 2) are possibly mediated by changes in food emotions.
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