Complexity, Uncertainty, and Entropy: Applications to Food Sensory Perception and Other Complex Phenomena

Complexity has been studied in various areas of science, such as ecology and sensory science. One important aspect is the quantification of the complexity of a system. There exist a multitude of different approaches. One approach relates complexity to information, with its measure introduced by Shannon. This is equal to the negative value of entropy, or uncertainty. In this review, we discuss the different approaches that are used to quantify and measure complexity in the realm of food sensory perception. We address how the food sensory field could benefit from an approach that is based on an information-theoretical footing, to allow for one quantitative measure, thus improving comparison and reproducibility among different laboratories. Reversely, the review is intended to inspire the physics community to explore complex phenomena, such as sensory perception, in terms of a general information-theoretical measure, such as entropy and other fields.