Journal article

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

Thejani M Gunaratne, Sigfredo Fuentes, Nadeesha M Gunaratne, Damir D Torrico, Claudia Gonzalez Viejo, Frank R Dunshea

Foods | MDPI | Published : 2019

Abstract

Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, ..

View full abstract

Grants

Awarded by Australian Government through the AUSTRALIAN RESEARCH COUNCIL


Funding Acknowledgements

This work was partially supported by the Australian Government through the AUSTRALIAN RESEARCH COUNCIL (Grant number IH120100053) "Unlocking the Food Value Chain: Australian industry transformation for ASEAN markets".