Make a face! Implicit and explicit measurement of facial expressions elicited by orange juices using face reading technology

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.

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Dissociation of implicit and explicit neural mechanisms for processing of emotional facial expressions: A model for investigating developmental disorders of social behavior

NeuroImage ◽

10.1016/s1053-8119(18)31738-5 ◽

1998 ◽

Vol 7 (4) ◽

pp. S905

Author(s):

H.D. Critchley ◽

E.M. Daly ◽

M. Phillips ◽

M. Brammer ◽

S. Williams ◽

...

Keyword(s):

Social Behavior ◽

Facial Expressions ◽

Developmental Disorders ◽

Neural Mechanisms ◽

Emotional Facial Expressions ◽

Implicit And Explicit

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Effects of Approach-Avoidance Training on Implicit and Explicit Evaluations of Neutral, Angry, and Smiling Face Stimuli

Psychological Reports ◽

10.2466/21.07.pr0.113x10z1 ◽

2013 ◽

Vol 113 (1) ◽

pp. 199-216 ◽

Cited By ~ 12

Author(s):

Marcella L. Woud ◽

Eni S. Becker ◽

Wolf-Gero Lange ◽

Mike Rinck

Keyword(s):

Facial Expressions ◽

Avoidance Training ◽

Systematic Investigation ◽

Training Procedure ◽

Training Effects ◽

The Face ◽

Approach Avoidance ◽

Face Stimuli ◽

Implicit And Explicit ◽

Neutral Expression

A growing body of evidence shows that the prolonged execution of approach movements towards stimuli and avoidance movements away from them affects their evaluation. However, there has been no systematic investigation of such training effects. Therefore, the present study compared approach-avoidance training effects on various valenced representations of one neutral (Experiment 1, N = 85), angry (Experiment 2, N = 87), or smiling facial expressions (Experiment 3, N = 89). The face stimuli were shown on a computer screen, and by means of a joystick, participants pulled half of the faces closer (positive approach movement), and pushed the other half away (negative avoidance movement). Only implicit evaluations of neutral-expression were affected by the training procedure. The boundary conditions of such approach-avoidance training effects are discussed.

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Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology

BioMed Research International ◽

10.1155/2019/2097415 ◽

2019 ◽

Vol 2019 ◽

pp. 1-10 ◽

Cited By ~ 10

Author(s):

Elena Bartkiene ◽

Vesta Steibliene ◽

Virginija Adomaitiene ◽

Grazina Juodeikiene ◽

Darius Cernauskas ◽

...

Keyword(s):

Healthy Eating ◽

Depressive Disorders ◽

Food Preferences ◽

Food Choices ◽

Emotional Expressions ◽

Factors Affecting ◽

Experimental Scheme ◽

Reading Technology ◽

Positive Feelings ◽

Face Reading

In this study, several factors (social status, age, gender, education, knowledge about healthy eating, and attitude to food) affecting consumer food choices (FC), including the relationship between the taste of food, FC, and depression, were analysed by using sensory traits and face reading technology. The first stage of the experimental scheme was the analysis of factors affecting consumer food preferences by using a questionnaire, while the second stage was evaluation of emotional expressions evoked by different food tastes in individuals with and without depressive disorders (DD), using the FaceReader 6 software. We show that gender is a significant factor for most emotional motivations, with a higher effect in females where there was an indication of increased cravings for sweets when feeling depressed. Age was a significant factor in the motivation to eat for positive feelings, while education had a significant influence on perceptions regarding healthy eating. Face reading technology was found to be sufficiently accurate to detect differences in facial expressions induced by different tastes of food, for groups with and without DD. In conclusion, many factors are of high importance in the analysis of food choices, and the results obtained using the FaceReader 6 technique are very promising for food-mood relation analysis. We suggest that mood has a strong link with the choice of food.

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