| Abstract [eng] |
Nowadays special attention is paid to software technologies who used for capturing and analysing of facial expression in order to use it in the food industry. Applying an software technologies for recognition of consumers emotions help to better comprehend consumers' experience and aspirations in respect of the foodstuff. Also it will help to develop new products to better satisfy the needs of users and will ensure new product success in the market. The aim of this study: the relations between food sensory characteristics, their acceptability and emotional responses measured using consumer facial expressions. During the research evaluated emotions the consumers of the tasted the different types of flavors, flavors mixes, odors and solid samples. All samples were also tested by traditional methods of sensory analysis. The facial expression results indicated that the samples evoked significantly different emotions. It was found that different types of flavor and flavors mixes causes more negative emotions and odors - positive emotions. In general, there are no studies in which software technologies was used to determine the emotional response of consumers in relation to solid products. Although to minimise chewing process the intensity of the facial expressions was measured after the participant had swallowed the solid sample. Nevertheless it found that the software technologies does not have promising prospects with solid products. In conclusion, the research shows for application of software technologies in the production of new foodstuffs, it is also highly important to assess the impact of technological factors on the spectrum and intensity of visual emotions. The information obtained from assessment of the consumer’s expressions and emotions according to the sensitive foodstuffs features must be related to various objective instrumental methods. |
