About this Research Topic
Sensory evaluation is an evolving field that is constantly incorporating new techniques from different disciplines of science. The study of how humans perceive foods and beverages is currently undergoing a technological transformation that is providing researchers with more data than ever. The progressive study of new and fast sensory methods, the incorporation of biometric responses in the perception of foods, the use of artificial intelligence to integrate sensory data with the characteristics of products, and the surge of contextual studies using virtual and augmented reality technologies are a few examples of this transformation. Advances in the study of consumers’ psychological reactions towards foods and beverages are also being intensively explored in the field of sensory evaluation. The study of emotions is currently an important topic to analyze food consumption.
The goal of the Research Topic “Advances in Sensory Evaluation of Foods” is to expand our current knowledge of novel sensory evaluation methods by incorporating new techniques and technologies that can be used to increase our understanding of food perceptions and consumers’ reactions.
The submission of original research papers, review articles, and short communications in the area of sensory evaluation of foods are highly encouraged.
Potential topics for this Research Topic include but are not limited to the following:
• Novel sensory evaluation methods for foods and beverages
• Use of biometric techniques for understanding food perception
• Use of contextual studies to understand consumers' reactions to foods
• Use of virtual and augmented reality for understanding food perception
• Emotions in sensory science
• Use of artificial intelligence to integrate sensory data with the characteristics of products
• Eye-tracking in the understanding of food labels
• Food sustainability in the perception of products
• Text and data mining of current food trends
• Integration of physiological and psychological data for consumers’ understanding
• Sensory perception of novel ingredients including alternative proteins, algae- and insect-based foods
• Advances in discrimination test methods, descriptive analysis methods and consumers’ test methods
The goal of the Research Topic “Advances in Sensory Evaluation of Foods” is to expand our current knowledge of novel sensory evaluation methods by incorporating new techniques and technologies that can be used to increase our understanding of food perceptions and consumers’ reactions.
The submission of original research papers, review articles, and short communications in the area of sensory evaluation of foods are highly encouraged.
Potential topics for this Research Topic include but are not limited to the following:
• Novel sensory evaluation methods for foods and beverages
• Use of biometric techniques for understanding food perception
• Use of contextual studies to understand consumers' reactions to foods
• Use of virtual and augmented reality for understanding food perception
• Emotions in sensory science
• Use of artificial intelligence to integrate sensory data with the characteristics of products
• Eye-tracking in the understanding of food labels
• Food sustainability in the perception of products
• Text and data mining of current food trends
• Integration of physiological and psychological data for consumers’ understanding
• Sensory perception of novel ingredients including alternative proteins, algae- and insect-based foods
• Advances in discrimination test methods, descriptive analysis methods and consumers’ test methods
Keywords: Perception, Emotions, Biometrics, Context, Human psychology, Consumers study, Descriptive test, Virtual reality, Augmented reality, Artificial Intelligence, Eye-tracking, Sensory evaluation, Mixed reality, Physiological responses
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
