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Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Published on: February 19, 2021

You eat with your eyes first.

Jeannine F Delwiche¹

¹PepsiCo, Inc., Global R&D, Long Term Research, 3 Skyline Drive, Hawthorne, NY 10532, USA. jeannine.delwiche@pepsico.com

Physiology & Behavior

|September 4, 2012

Summary

Visual cues like color, gloss, and shape significantly impact how we perceive taste and flavor. These visual expectations create cognitive influences that can alter our sensory assessments.

Area of Science:

Sensory science
Psychology of perception
Food science

Background:

The senses of taste, smell, and vision are distinct sensory modalities.
Previous research indicates that visual stimuli can modify the perception of taste, smell, and flavor.
Learned associations and expectations play a role in sensory perception.

Purpose of the Study:

To investigate how various visual cues influence taste and flavor perception.
To understand the cognitive mechanisms underlying visual modulation of sensory experiences.
To explore the impact of visual expectations on the assessment of food and beverages.

Main Methods:

Review of existing literature on sensory perception and visual cues.
Analysis of studies examining the effects of color, gloss, evenness, and shape on flavor.

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Discussion of cognitive top-down influences in sensory evaluation.

Main Results:

Color is a primary visual cue influencing taste and flavor perception.
Other visual attributes like gloss, evenness, and shape also shape sensory expectations.
These visual expectations exert significant top-down cognitive control over sensory assessments.

Conclusions:

Visual cues, beyond color, play a crucial role in shaping taste and flavor perception.
Cognitive expectations derived from visual stimuli can alter sensory judgments.
Understanding these cross-modal interactions is vital for food science and consumer perception research.