Zhi Ruicong, Hu Xin, Wang Chenyang, Liu Shuai
School of Computer and Communication Engineering, University of Science and Technology Beijing, Beijing 100083, PR China; Beijing Key Laboratory of Knowledge Engineering for Materials Science, Beijing 100083, PR China.
School of Computer and Communication Engineering, University of Science and Technology Beijing, Beijing 100083, PR China; Beijing Key Laboratory of Knowledge Engineering for Materials Science, Beijing 100083, PR China.
Food Res Int. 2020 Nov;137:109411. doi: 10.1016/j.foodres.2020.109411. Epub 2020 Jun 15.
Consumer tests are one of the most important activities in product development. More evidence indicates that consumer emotions in real life are mostly driven by unconscious mechanisms, and implicit measurements are regarded as beneficial by an increasing number of sensory and consumer scientists. Nonverbal manner such as facial expression analysis is a supplement to the declarative method and brings very insightful results. Up until now, the facial expression analysis for consumers' acceptance identification is limited to investigate the relationship between hedonic rating and facial expression descriptors, such as facial coding system (FACS or MAX), discrete facial expressions (i.e. happiness, sadness, surprise, fear, anger, and disgust), and affective dimensional model (valence and activation). In this study, we attempt to develop a direct mapping model between the hedonic rating and facial responses evoked by various taste stimuli. Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with six levels, and five types of juice are used as stimuli. Firstly, the hedonic rating categories are defined based on the nine-point hedonic scale, with a coarse-to-fine division of scale levels based on two directions of like and dislike. Secondly, the facial dynamic optical flow method is employed to analyze facial characteristics of the subjects' facial responses evoked by taste stimuli. And the genetic algorithm is conducted to select facial regions that have high contribution to hedonic rating identification. It indicates that the texture changes of eye area, wrinkles at the nasal root, and mouth area can effectively reflect the facial reaction corresponding to hedonic rating. The research shows that it is feasible to establish a direct mapping model between hedonic rating and facial responses. The hedonic rating can be predicted through automatic facial reading technology, without extra transformation from predefined emotional models. In general, this is the first try to discuss the direct prediction of hedonic rating through facial expressions up to now, and it is a complex problem due to various influence factors.
消费者测试是产品开发中最重要的活动之一。越来越多的证据表明,现实生活中消费者的情绪大多由无意识机制驱动,越来越多的感官和消费者科学家认为隐式测量是有益的。诸如面部表情分析等非语言方式是对陈述性方法的补充,并能带来非常有见地的结果。到目前为止,用于消费者接受度识别的面部表情分析仅限于研究享乐评级与面部表情描述符之间的关系,如面部编码系统(FACS 或 MAX)、离散面部表情(即快乐、悲伤、惊讶、恐惧、愤怒和厌恶)以及情感维度模型(效价和激活)。在本研究中,我们试图建立一个享乐评级与各种味觉刺激引发的面部反应之间的直接映射模型。使用六种浓度水平的基本味觉溶液(酸味、甜味、苦味、鲜味和咸味)以及五种果汁作为刺激物。首先,基于九点享乐量表定义享乐评级类别,并根据喜欢和不喜欢两个方向对量表水平进行由粗到细的划分。其次,采用面部动态光流法分析味觉刺激引发的受试者面部反应的面部特征。并进行遗传算法以选择对享乐评级识别有高贡献的面部区域。结果表明,眼部区域的纹理变化、鼻根处的皱纹以及嘴部区域能够有效反映与享乐评级相对应的面部反应。研究表明,在享乐评级与面部反应之间建立直接映射模型是可行的。享乐评级可以通过自动面部读取技术进行预测,无需从预定义的情感模型进行额外转换。总的来说,这是迄今为止首次尝试通过面部表情来讨论享乐评级的直接预测,并且由于各种影响因素,这是一个复杂的问题。