Comparison of Self-Report Questionnaire and Eye Tracking Method in the Visual Preference Study of a Youth–Beverage Model

An advance in novel intelligent sensory technologies: From an implicit-tracking perspective of food perception

Food sensory evaluation mainly includes explicit and implicit measurement methods. Implicit measures of consumer perception are gaining significant attention in food sensory and consumer science as they provide effective, subconscious, objective analysis. A wide range of advanced technologies are now available for analyzing physiological and psychological responses, including facial analysis technology, neuroimaging technology, autonomic nervous system technology, and behavioral pattern measurement. However, researchers in the food field often lack systematic knowledge of these multidisciplinary technologies and struggle with interpreting their results. In order to bridge this gap, this review systematically describes the principles and highlights the applications in food sensory and consumer science of facial analysis technologies such as eye tracking, facial electromyography, and automatic facial expression analysis, as well as neuroimaging technologies like electroencephalography, magnetoencephalography, functional magnetic resonance imaging, and functional near-infrared spectroscopy. Furthermore, we critically compare and discuss these advanced implicit techniques in the context of food sensory research and then accordingly propose prospects. Ultimately, we conclude that implicit measures should be complemented by traditional explicit measures to capture responses beyond preference. Facial analysis technologies offer a more objective reflection of sensory perception and attitudes toward food, whereas neuroimaging techniques provide valuable insight into the implicit physiological responses during food consumption. To enhance the interpretability and generalizability of implicit measurement results, further sensory studies are needed. Looking ahead, the combination of different methodological techniques in real-life situations holds promise for consumer sensory science in the field of food research.

Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein-cellulose nanocrystal packaging films

To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and attractive packaging films, we investigated the effects of natural colorants (curcumin, phycocyanin, modified lycopene, and their mixed colorants) on the physicochemical and sensory properties of whey protein isolate-cellulose nanocrystal packaging film. Owing to the improvement in hydrophobicity and spatial density, moisture content (MC) and water vapor permeability (WVP) of films containing curcumin were reduced by 16.91% and 8.49%, respectively, in contrast to that, MC and WVP increased by 10.75% and 4.09%, respectively, in film containing modified lycopene. Mechanical testing, infrared spectra, and X-ray diffraction revealed the retention of structural properties of protein matrix. Rate-All-That-Apply evaluation indicated that films containing colorants enriched tactile and visual sensory characteristics. The eye tracking testing of packed foods showed that preferential attraction depends on the color of the food itself. Thus, a consumer-oriented multi-colored packaging film with good performance was achieved.