Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
Meat Sci. 2023 May;199:109124. doi: 10.1016/j.meatsci.2023.109124. Epub 2023 Jan 20.
Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22-52 years; older, 60-76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™. Younger people exhibited higher intensity for happy/sad/scared and lower intensity for neutral/disgusted, relative to older people. Interactions between age and texture/sauce showed little FER variation in older people, whereas younger people showed considerable FER variation. Younger people, but not older people, had lowest intensity of happy FER and highest intensity of angry FER for the hard patty. Sauce addition resulted in higher intensity of happy/contempt in younger consumers, but not older consumers. FER collected using FaceReader™ was successfully used to differentiate between the unconscious responses of younger and older consumers.
随着年龄的增长，人们的感官知觉会发生变化，生物识别分析可用于探索无意识的消费者反应。本研究调查了消费者年龄（年轻组，22-52 岁；年长组，60-76 岁）对食用不同硬度（软、中、硬）和口味（加/不加李子酱）牛肉饼时面部表情反应（FER）的影响。采集视频图像，使用 FaceReader™ 分析 FER。与年长组相比，年轻组在快乐/悲伤/恐惧时表现出更高的 FER 强度，在中性/厌恶时表现出更低的 FER 强度。年龄与质地/酱汁之间的相互作用表明，年长组的 FER 变化不大，而年轻组的 FER 变化较大。对于硬肉饼，年轻组的快乐 FER 强度最低，愤怒 FER 强度最高，而年长组则没有这种情况。酱汁的添加使年轻消费者的快乐/轻蔑 FER 强度更高，而年长消费者则没有这种情况。使用 FaceReader™ 采集的 FER 成功地区分了年轻和年长消费者的无意识反应。
