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Eye-tracking results can indicate what consumers look at and for how long. These studies always makes me think about Kaa, the reticulated python with the hypnotic eyes from The Jungle Book. Lock eyes with Kaa and there is a good chance of being his next meal. Perhaps it’s not too different for consumers shopping for their next meal. Do they gaze more intensely at what they want to eat? Recently, Puerta et al. (2022; https://doi.org/10.1016/j.lwt.2022.113622) completed an eye-tracking study involving 10 gluten-free bread labels and 86 consumers with celiac disease. Self-reported acceptance was highest for the well-known gluten-free brands. Self-reported trust was high for all products, but gaze times for ingredients or nutritional facts were longer if the bread didn’t have a gluten-free certification. So maybe the consumers were seeking verification that these no-certification products were indeed gluten free? The authors interpret the gaze fixation as occurring due to goal-driven attention and stimulus-driven attention. While you think of all the possibilities for building on this work, consider fictional Kaa’s hunting strategy. Perhaps his gaze is no less deep than the gaze his prey returns. But there is a difference: the prey’s attention is entirely stimulus-driven attention (focused on Kaa), whereas Kaa’s attention is both stimulus-driven (focused on the prey) and goal-driven (determining when and how to strike). I have not seen any eye-tracking sensory studies involving reticulated pythons, but if you decide to do this research and find one staring you with keen interest, be wary! For more excellent peer-reviewed research (and maybe jungle survival tips), see these recent publications from the Compusense Academic Consortium below!
Title : Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
Authors : P. Puerta, E. Carillo, C. Badia-Olmos, L. Lguna, C.M. Rosell, A. Tárrega
Link : https://www.sciencedirect.com/science/article/pii/S0023643822005576#!
Title : Identification of key astringent compounds in aronia berry juice
Authors : Rui Huang, Wei-Fang, Xiaoqing Xie, Yutong Liu, Changmou Xu
Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814622013930
Title : The Development of a Lexicon for Virginia Ciders through Descriptive Analysis
Authors : Cole, Elizabeth Jane
Title : Fiber-enriched biscuits prepared with enzyme-treated corncob powder: Nutritional composition, physical properties, and sensory acceptability
Authors : Nam-Hai Hoang, Hoang Hiep Do, Tran Hoang Yen Dang, Nu Ming Nguyet Ton, Thi Thu Tra Tran, Le Van Viet Man
Link : https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16784
Title : Effect of serving containers on the consumer acceptance of Doenjang stew
Authors : Ji-sun Hwang, Mina K. Kim
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12767
Title : Consumer perception and emotional responses to plant-based cheeses
Authors : Anika Falkeisen, Mackenzie Gorman, Sophie Knowles, Sophie Barker, Rachael Moss, Matthew B. McSweeney
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996922005713#!
Title : The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets
Authors : Michael Féchir, Jeff Dailey, Brian Buffin, Chris J. Russo, Thomas H. Shellhammer
Link : https://www.tandfonline.com/doi/full/10.1080/03610470.2022.2081480
Title : Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
Authors : Helene Hopfer, Alden C. Riak, Robert F. Roberts, John E. Hayes, Gregory R. Ziegler
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12770
Title : Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee
Authors : Hao Lin, Edisson Tello, Christopher T. Simons, Devin G. Peterson
Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814622015175
Title : Instrumental and sensory analyses of fruit quality attributes of grafted grape tomato in high tunnel organic production systems
Authors : Tian Gong, Xuelian Zhang, Jeffrey K. Brecht, Tamara Serrano, Charles A. Sims, James Colee, Xin Zhao
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12092
Title : Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Authors : Jennifer L. Goza, Gregory R. Ziegler, Josephine Wee, John E. Hayes, Helene Hopfer
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996922006317#!
Title : Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models
Authors : Tanja Kakko, Ella Aitta, Oskar Laaksonen, Pasi Tolvanen, Lauri Jokela, Tapio Salmi, Annelie Damerau, Baoru Yang
Link : https://www.sciencedirect.com/science/article/pii/S0963996922006366#!
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
