Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Current Food Science and Technology Reports, Journal Year: 2024, Volume and Issue: 2(1), P. 77 - 90

Published: Jan. 29, 2024

Abstract Purpose of Review Sensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being ultimate consumers, assess traits effectively. However, human judgment is influenced by various factors. Hence, countering subjectivity crucial for objective while retaining hedonic insights. Recent Findings Food’s assessment primarily employs humans. Various techniques differentiate, depict, or rank food. Modern tools, aiming to enhance objectivity and reliability, are emerging supplement supplant assessment. This advance can bolster quality, consistency, safety mimicking senses such as smell, taste, vision, mitigating risks tied assessors. Summary paper provides a review about analysis using technological methodologies. A different tools analyze characteristics food, well discussion how those relate humans’ perception presented.

Language: Английский

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New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation

Current Opinion in Food Science, Journal Year: 2022, Volume and Issue: 49, P. 100978 - 100978

Published: Dec. 9, 2022

Language: Английский

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The Effect of Using Augmented Reality Technology in Takeaway Food Packaging to Improve Young Consumers’ Negative Evaluations

Agriculture, Journal Year: 2023, Volume and Issue: 13(2), P. 335 - 335

Published: Jan. 30, 2023

This paper examines the use of augmented reality technology in design packaging for takeaway food to assist marketing. The research is divided into three studies progressive investigation and analysis. Study 1 collected 375,859 negative evaluations delivery from Internet explored main reasons that may have impacted user’s evaluation by Latent Dirichlet Allocation topic modeling. 2 evaluated effectiveness surveying 165 subjects comparing it with traditional packaging. We conducted a survey 1603 3 used incentive model (TIM) analyze how positively impacts It has been established will influence perception consumers about buying eating takeout food. Specifically, can improve providing more conducive user experience than According our findings, improved consumers’ interaction, perceived vividness, novelty experience, achieved aim promoting retail improving posted users.

Language: Английский

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Update on emerging sensory methodologies applied to investigating dairy products

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 56, P. 101135 - 101135

Published: Feb. 4, 2024

Language: Английский

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Novel Approaches to Analyze Consumer Behavior and Policies to Promote Sustainable Consumption

Agricultural Economics, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

ABSTRACT Technological advancements, such as online grocery shopping, have significantly transformed consumer retail environments and experiences. Effectively studying behavior in these new requires the use of novel methodological approaches, which will also aid developing interventions to encourage sustainable consumption. This paper begins by providing an overview current literature on approaches analyzing behavior, then provides empirical application examining decision‐making pathways within shopping platform. Specifically, focuses exploring consumers' digital footprints, page visits, product additions removals, interactions with information labels identify patterns interests responses healthy Findings highlight potential benefits integrating search tracking data environmental design facilitate informed conscious food choices.

Language: Английский

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Digitally enhancing tasting experiences

International Journal of Gastronomy and Food Science, Journal Year: 2023, Volume and Issue: 32, P. 100695 - 100695

Published: March 2, 2023

Our experience of food and drink depends on more than merely the ingredients that have been combined in a dish or way which it has prepared. There is growing interest question whether digital technologies/solutions can be used to enhance consumers' multisensory tasting experiences. Projection mapping sonic seasoning incorporated onto menu number world-leading restaurants for several years now. However, there has, as yet, relatively little uptake such technologies home environment. And while wide (and growing) range beverage brands come out with sensory apps playlists recent years, they do not tend present marketplace very long. In fact, would appear majority augmented virtual reality solutions relevance world consumer/food science research necessarily enhancing those Looking future, widespread societal digitally-enhanced experiences will likely only occur when provide an obvious, demonstrable, benefit intended users.

Language: Английский

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Recreating digital context: navigating the future of food sensory studies through recent advances and applications

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 57, P. 101176 - 101176

Published: May 14, 2024

The field of consumer and sensory research increasingly recognises the importance ecological validity in data, emphasising context which food beverages are evaluated. While initially focused on understanding acceptance, application these insights has broadened across research. Simply including a digital may not be automatically effective as it requires consideration participant experience, its applications, circumstances under can enhance validity. This paper discusses key methodological developments for recreating contexts traditional studies like choices highlighting improvements future evaluation studies. It also explores recent advancements XR (extended reality) applications beyond evaluations discussions behavioural science, education, healthcare.

Language: Английский

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Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry

Foods, Journal Year: 2022, Volume and Issue: 11(9), P. 1233 - 1233

Published: April 25, 2022

High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given 125 °C 4 s. Sensory evaluation treated samples conducted using the triangle acceptance preference tests. The test used a discriminative check whether there noticeable difference between both samples. determined attributes including colour, milkiness, creaminess, mouthfeel, aftertaste based on 5-point just-about-right (JAR) scale. In test, 89.5% panellists were able identify odd sample differentiate high from heat treatment. For 61% gave higher overall over heat-treated milk. JAR showed no significant differences (p > 0.05) in all evaluated which included aftertaste, with exception colour. Overall, scored better terms organoleptic properties penalty value most lower than milk, except creaminess. Therefore, improve future development needs focus increasing creaminess

Language: Английский

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Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2023, Volume and Issue: 22(6), P. 4925 - 4956

Published: Oct. 13, 2023

Abstract The perceptual behavior of consumers on a product displayed in the market has vital role analyzing importance given to that product. Therefore, various strategies have been developed understand this consumer selection products. Immersive technologies like virtual, augmented, and mixed reality are among them. With foremost feature immersion virtual world interaction users with objects, reality, augmented unlocked their potential research user‐friendly tool for behavior. In addition these technologies, also significant investigating Studies immersive food applications vast, hence review focuses consumers. behavioral studies elicited develop new products based needs, shopping supermarkets real‐time usage, know influence emotions findings suggest induce studies. Information technological advancements tools used bringing discussed its futuristic food. Though technology gives realistic environment experience, application systems is budding stage. More human response would contribute innovative inevitable future.

Language: Английский

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Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(11), P. 8540 - 8550

Published: July 16, 2024

Summary The study explored context‐driven food odour perception with links to chemical profiling of flavour compounds. Participants rated the intensity three odours (vanilla, almond, lemon) in a Neutral context and VR simulation International Space Station. involved 54 adults aged 18–39 years no history motion sickness and/or vertigo. demonstrated significantly higher ratings for vanilla ( P = 0.009) almond < 0.001) odours, compared context. Clustering based on perceived identified that those less sensitive stronger 0.011). Gas chromatography–mass spectrometry analysis linked these findings benzaldehyde, common compound both odours. Therefore, space may impact perception, subject their volatile composition individual sensitivity. This underscores VR's potential as ground‐based analogue future sensory research, translating across similar settings beyond

Language: Английский

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