Artificial intelligence in sensory and consumer studies of food products

Nunes, Cleiton Antônio; Ribeiro, Michele Nayara; Carvalho, Thais Cristina Lima de; Ferreira, Danton Diego; Oliveira, Luciana Pissolato de; Pinheiro, Ana Carla Marques

doi:10.1016/j.cofs.2023.101002

Cited by 8 publications

(2 citation statements)

References 35 publications

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“…The specific volatile profile of microalgae can vary depending on the species and growth conditions. Research on microalgae volatiles has suggested that they may have potential applications in the food, fragrance, and pharmaceutical industries (Nunes et al ., 2023). Volatiles in food refers to the compounds that are responsible for the aroma and flavour of food.…”

Section: Resultsmentioning

confidence: 99%

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

Freitas,

Ferreira,

Nunes

et al. 2023

Int J of Food Sci Tech

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SummaryThis work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.

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Section: Resultsmentioning

confidence: 99%

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

Freitas,

Ferreira,

Nunes

et al. 2023

Int J of Food Sci Tech

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“…Fortunately, advancements in science and technology have led to the miniaturization and increased flexibility of bulky and expensive equipment (Boto et al., 2018; Casson, 2019; Valliappan et al., 2020). Moreover, as machine learning becomes more integrated into food sensory and consumer studies (Lee et al., 2023), there is a growing belief that artificial intelligence techniques, in the future, will play a pivotal role in correlating data obtained from instruments and human testing, to provide consumers’ true sensory perceptions related to food products conveniently and accurately (Fuentes et al., 2021; Nunes et al., 2023; Xia et al., 2023).…”

Section: Challenges and Prospectsmentioning

confidence: 99%

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

Zhao,

Ye,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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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.

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Biosynthesis of Biomolecules from Saffron as an Industrial Crop and Their Regulation, with Emphasis on the Chemistry, Extraction Methods, Identification Techniques, and Potential Applications in Human Health and Food: A Critical Comprehensive Review

Gupta,

Jamwal,

Rai

et al. 2024

Biocatalysis and Agricultural Biotechnology

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Artificial intelligence in sensory and consumer studies of food products

Cited by 8 publications

References 35 publications

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads

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

Biosynthesis of Biomolecules from Saffron as an Industrial Crop and Their Regulation, with Emphasis on the Chemistry, Extraction Methods, Identification Techniques, and Potential Applications in Human Health and Food: A Critical Comprehensive Review

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