Method for quantitatively evaluating food sensory quality and consumer preference by applying facial expression emotion recognition software and application

A facial expression and emotion recognition technology, applied in the application field of food sensory evaluation, can solve the problems of less direct and indirect methods, less indirect methods, etc.

Pending Publication Date: 2021-01-29
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The survey shows that in consumer research, there are still few studies using indirect methods, and even fewer studies are able to combine direct and indirect methods

Method used

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  • Method for quantitatively evaluating food sensory quality and consumer preference by applying facial expression emotion recognition software and application
  • Method for quantitatively evaluating food sensory quality and consumer preference by applying facial expression emotion recognition software and application
  • Method for quantitatively evaluating food sensory quality and consumer preference by applying facial expression emotion recognition software and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Prediction of consumer preference for beer

[0042] A total of 23 volunteers (10 females (43.5%) and 13 males (56.5%)) were recruited for the experiment. Participants were between 24 and 40 years old (mean age 30.6±7.9), were not allergic to alcohol, and drank beer regularly (not less than once a month). Participants in the experiment were required to fill out the "Informed Consent Form" before the experiment. Participants in this experiment tasted 5 beer products with different crafts, and each wine was placed in a transparent wine glass marked with a three-digit random number code. The participants tasted the beer samples one by one and evaluated their sensory characteristics and liking. At the same time, the facial expression analysis software analyzed and recorded the facial expression information of the experimental participants during the tasting process.

[0043] 1. Experimental process

[0044] Experiments were performed in a standard sensory labor...

Embodiment 2

[0063] Example 2: Consumer preference model for fermented milk

[0064] A total of 24 participants were recruited for the experiment, aged between 23 and 38, who were not allergic to dairy products and who drank yogurt regularly (no less than once every two weeks). Participants in the experiment were required to fill out the "Informed Consent Form" before the experiment. Participants in this experiment tasted 3 different brands of fruity yogurt. Each yogurt sample is placed in a 100ml transparent plastic cup with a lid marked with a three-digit random number code. Participants need to taste one by one and evaluate their senses and preferences. At the same time, the facial expression analysis software records and analyzes the facial expressions of the experimental participants during the tasting process.

[0065] 1. Experimental process.

[0066] Experiments were performed in a standard sensory laboratory. A high-definition camera is placed in front of each experiencer to r...

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PUM

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Abstract

The invention discloses a consumer preference evaluation method using facial expressions and sensory analysis and an application thereof, aiming at the preference evaluation of consumers on food products. Aiming at evaluating the preference degree of the product by mostly depending on a direct research method (questionnaire) in the current consumer research, the invention discloses a method for evaluating the preference degree of a product by adopting an indirect consumer emotion research method and a direct sensory measurement method, namely a method of combining facial expressions and questionnaires. The method includes building a Multiple linear regression model, and predicting the preference of the consumer to the food. The invention fills the gap of an evaluation method combining a direct method and an indirect method, meanwhile, the evaluation method for predicting the preference degree of the consumer more comprehensively and accurately is provided by applying a facial expression emotion analysis method, and the invention can be widely applied to the field of foods such as beverage wine and dairy products.

Description

technical field [0001] This patent is aimed at consumers' sensory quality and preference evaluation of food products, and involves an evaluation method that combines facial expression and sensory analysis and its application in food sensory evaluation. Background technique [0002] Experiential consumption is becoming the direction of China's consumer industry in the future, and consumer demand will guide product innovation and marketing models in industries related to food and consumer goods. Therefore, it is crucial to understand consumer needs and preferences. Consumers' attitudes, preferences, and purchase behaviors towards products are a complex process, which is affected by product quality, external environment, and individual differences among consumers. [0003] A large number of consumer surveys, market research and psychological research have shown that the subjective feelings contained in emotions affect the formation of consumers' attitudes and final purchase beh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q30/02G06K9/00G01N33/00G01N33/02
CPCG06Q30/0202G06Q30/0201G01N33/0001G01N33/02G06V40/174
Inventor 冯婧王德良皇甫洁王成韩兴林金玮鋆
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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