Beyond expectations: The responses of the autonomic nervous system to visual food cues

Verastegui-Tena, Luz; Schulte-Holierhoek, Aurelia; Trijp, J.C.M. van; Piqueras‐Fiszman, Betina

doi:10.1016/j.physbeh.2017.07.025

Cited by 32 publications

(34 citation statements)

References 38 publications

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“…The findings on ANS and the disconfirmation of expectations present some similarities and differences from those of a previous study (Verastegui-Tena et al, 2017) which also dealt with the topic of the disconfirmation of expectations. Both studies found an increase in skin conductance for the negative stimuli that disconfirmed expectations, and this increase did not differ significantly from that of the positive one.…”

Section: Discussionsupporting

confidence: 47%

“…Data by de show that when participants tasted a breakfast drink that was different from the one that was visually inspected, the ANS responses, particularly that of skin conductance, were increased. Another study (Verastegui-Tena, Schulte-Holierhoek, van Trijp, & Piqueras-Fiszman, 2017) showed that ingredient images that disconfirmed expectations from the tasted experience led to cardiac deceleration regardless of the valence of the image while in the case of skin conductance only the negative image led to an increase that differed from that of a neutral congruent image.…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations

Verastegui-Tena

Trijp

Piqueras‐Fiszman

2018

Food Quality and Preference

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Section: Discussionsupporting

confidence: 47%

Section: Introductionmentioning

confidence: 98%

Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations

Verastegui-Tena

Trijp

Piqueras‐Fiszman

2018

Food Quality and Preference

Self Cite

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“…The assessment of visual and cognitive cues about a product prior to its consumption creates expectations about its sensory properties (Verastegui–Tena, Schulte–Holierhoek, van Trijp, & Piqueras–Fiszman, ). The current research highlighted the effects of viscosity and yellow/brown color cues on perception of sweetness and bitterness.…”

Section: Discussionmentioning

confidence: 99%

“…Verastegui–Tena et al. ()) proposed that the hedonic evaluation of food would not be affected if the food presented to consumers matched their expectations even if a disparity between the expected experience with the product and the actual one likely occurred. In our study, after the 1 st pump, the liking scores of coffee sweetness were not significantly affected by the viscosity and color of the syrups (Table and ).…”

Section: Discussionmentioning

confidence: 99%

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Chonpracha

Gao

Tuuri

et al. 2019

Journal of Food Science

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Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed.Practical Application: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.

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“…De Wijk et al [9,10] have conducted studies involving the use of intrusive electrodes to measure the heart rate on the ear lobe, and skin conductance and temperature sensors positioned on fingers. Other authors such as Beyts et al [11] have measured heart rate using an electrocardiogram with electrodes attached to the participants, and skin temperature using a thermisor under the forearm, while Verastegui-Tena et al [12] used sensor pads attached to the participants to measure heart rate and electrodermal-transducer sensors for skin conductance. Taamneh et al [13,14] presented a web-based tool, SubjectBook, to collect, arganize, and visualize multimodal data.…”

Section: Introductionmentioning

confidence: 99%

Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists

Fuentes

Viejo

Torrico

et al. 2018

Sensors

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In sensory evaluation, there have been many attempts to obtain responses from the autonomic nervous system (ANS) by analyzing heart rate, body temperature, and facial expressions. However, the methods involved tend to be intrusive, which interfere with the consumers’ responses as they are more aware of the measurements. Furthermore, the existing methods to measure different ANS responses are not synchronized among them as they are measured independently. This paper discusses the development of an integrated camera system paired with an Android PC application to assess sensory evaluation and biometric responses simultaneously in the Cloud, such as heart rate, blood pressure, facial expressions, and skin-temperature changes using video and thermal images acquired by the integrated system and analyzed through computer vision algorithms written in Matlab®, and FaceReaderTM. All results can be analyzed through customized codes for multivariate data analysis, based on principal component analysis and cluster analysis. Data collected can be also used for machine-learning modeling based on biometrics as inputs and self-reported data as targets. Based on previous studies using this integrated camera and analysis system, it has shown to be a reliable, accurate, and convenient technique to complement the traditional sensory analysis of both food and nonfood products to obtain more information from consumers and/or trained panelists.

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Beyond expectations: The responses of the autonomic nervous system to visual food cues

Cited by 32 publications

References 38 publications

Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations

Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists

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