College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China.
Compr Rev Food Sci Food Saf. 2024 Mar;23(2):e13327. doi: 10.1111/1541-4337.13327.
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.
食品感官评价主要包括显式和隐式测量方法。消费者感知的隐式测量在食品感官和消费者科学中越来越受到关注，因为它们提供了有效的、潜意识的、客观的分析。现在有广泛的先进技术可用于分析生理和心理反应，包括面部分析技术、神经影像学技术、自主神经系统技术和行为模式测量。然而，食品领域的研究人员通常缺乏对这些多学科技术的系统知识，并在解释其结果时感到困难。为了弥合这一差距，本综述系统地描述了这些原理，并重点介绍了眼动追踪、面部肌电图和自动面部表情分析等面部分析技术以及脑电图、脑磁图、功能磁共振成像和功能近红外光谱等神经影像学技术在食品感官和消费者科学中的应用。此外，我们批判性地比较和讨论了这些在食品感官研究背景下的先进隐式技术，然后提出了相应的展望。最终，我们得出结论，隐式测量应该与传统的显式测量相结合，以捕捉偏好之外的反应。面部分析技术更客观地反映了对食品的感官感知和态度，而神经影像学技术则为食品消费过程中的隐含生理反应提供了有价值的见解。为了提高隐式测量结果的可解释性和通用性，需要进一步进行感官研究。展望未来，不同方法技术在实际情况中的结合有望为食品研究领域的消费者感官科学带来新的发展。
