文章基本信息

标题：Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways
本地全文：下载
作者：Jakub Berčík ; Johana Paluchová ; Katarína Neomániová 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：2
页码：354
DOI：10.3390/foods10020354
出版社：MDPI Publishing
摘要：The appearance of food provides certain expectations regarding the harmonization of taste, delicacy, and overall quality, which subsequently affects not only the intake itself but also many other features of the behavior of customers of catering facilities. The main goal of this article is to find out what effect the visual design of food (waffles) prepared from the same ingredients and served in three different ways—a stone plate, street food style, and a white classic plate—has on the consumer’s preferences. In addition to the classic tablet assistance personal interview (TAPI) tools, biometric methods such as eye tracking and face reading were used in order to obtain unconscious feedback. During testing, air quality in the room by means of the Extech device and the influence of the visual design of food on the perception of its smell were checked. At the end of the paper, we point out the importance of using classical feedback collection techniques (TAPI) and their extension in measuring subconscious reactions based on monitoring the eye movements and facial expressions of the respondents, which provides a whole new perspective on the perception of visual design and serving food as well as more effective targeting and use of corporate resources.
关键词：gastronomy; consumption; neurogastronomy; air quality; emotions; waffles; visual design; smell; eye tracking; face reading gastronomy ; consumption ; neurogastronomy ; air quality ; emotions ; waffles ; visual design ; smell ; eye tracking ; face reading