Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation †
Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
*
Author to whom correspondence should be addressed.
†
Presented at the 2nd International Electronic Conference on Foods—Future Foods and Food Technologies for a Sustainable World, Online, 15–30 October 2021; Available online: https://foods2021.sciforum.net/ .
Biol. Life Sci. Forum 2021, 6(1), 88; https://doi.org/10.3390/Foods2021-10959
Published: 13 October 2021
(This article belongs to the Proceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”)
Abstract
:Background: The recent pandemic due to the appearance of COVID-19 in 2020 has led to lockdowns worldwide, which have affected companies and universities conducting sensory evaluations. Therefore, a novel method to conduct sensory sessions for descriptive and consumer tests using biometrics in isolation has been developed. Materials and Methods: The method consists of using communication software such as Zoom and online software such as Google forms or RedJade to conduct the sensory sessions remotely. Different studies have been conducted using this technology to assess (i) consumers’ acceptability towards coffee labels (N = 69), (ii) videos of beer while pouring (N = 100), and (iii) images from the Geneva affective picture database (GAPED) using self-reported and biometric (subconscious) responses from consumers (N = 100), and (iv) wine samples using a trained panel (N = 11) with a quantitative descriptive analysis (QDA®) method and a 15 cm non-structured scale. The researcher shared the questionnaire link with the participants and connected through Zoom during the session, using the camera to record videos of consumers’ responses while evaluating the samples for the biometrics. Results: Study 1 showed several associations between the coffee label concepts and self-reported and biometric responses. Some of these were that the Premium label was associated with perceived coffee strength, brand as the preferred area of interest (AOI), ![Blsf 06 00088 i001]()
, and valence and relaxed subconscious responses. On the other hand, the Everyday label was associated with pleasantness, colors as preferred AOI, ![Blsf 06 00088 i002]()
, ![Blsf 06 00088 i003]()
, ![Blsf 06 00088 i004]()
, and subconscious responses such as Joy and Smile (Figure in the Poster as Supplementary Material) [1]. Study 2 showed that consumers had more positive emotions and higher perceived quality towards beers, with higher liking of foam-related parameters. In Study 3, using GAPED images, based on the self-reported and subconscious responses, participants were able to correctly distinguish positive, neutral, and negative images [2]. On the other hand, in Study 4, the trained panel was able to accurately assess the intensity of aromas in different wine samples (Shiraz and Chardonnay) [3]. Conclusions: Findings were consistent with those from similar studies from previous publications conducted in a sensory laboratory [4,5,6,7,8,9], which confirms the reliability of the proposed virtual method. Further developments involve the assessment of multiple participants to record their biometrics simultaneously and optimize the sensory session time.
, and valence and relaxed subconscious responses. On the other hand, the Everyday label was associated with pleasantness, colors as preferred AOI, 
, 
, 
, and subconscious responses such as Joy and Smile (Figure in the Poster as Supplementary Material) [1]. Study 2 showed that consumers had more positive emotions and higher perceived quality towards beers, with higher liking of foam-related parameters. In Study 3, using GAPED images, based on the self-reported and subconscious responses, participants were able to correctly distinguish positive, neutral, and negative images [2]. On the other hand, in Study 4, the trained panel was able to accurately assess the intensity of aromas in different wine samples (Shiraz and Chardonnay) [3]. Conclusions: Findings were consistent with those from similar studies from previous publications conducted in a sensory laboratory [4,5,6,7,8,9], which confirms the reliability of the proposed virtual method. Further developments involve the assessment of multiple participants to record their biometrics simultaneously and optimize the sensory session time.Supplementary Materials
The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/Foods2021-10959/s1.
Author Contributions
Conceptualization, C.G.V. and S.F.; methodology, C.G.V., E.T. and S.F.; software, C.G.V. and S.F.; validation, C.G.V., E.T. and S.F.; formal analysis, C.G.V. and S.F.; investigation, C.G.V. and S.F.; resources, C.G.V. and S.F.; data curation, C.G.V. and S.F.; writing—original draft preparation, C.G.V. and S.F.; writing—review and editing, C.G.V., E.T. and S.F.; visualization, C.G.V., E.T. and S.F.; project administration, C.G.V. and S.F. All authors have read and agreed to the published version of the manuscript.
Funding
This research received no external funding.
Institutional Review Board Statement
The study was conducted according to the guidelines of the National Statement on Ethical Conduct in Human Research (2007)—Updated 2018 and approved by the Human Ethics Advisory Group from the University of Melbourne (ID: 1953926.4; approved: July 2020).
Informed Consent Statement
All subjects involved in the study signed a consent form prior to the sensory session.
Data Availability Statement
Data and intellectual property belong to The University of Melbourne; any sharing needs to be evaluated and approved by the University.
Acknowledgments
The authors would like to acknowledge Hanyan Zhang (University of Melbourne) and Yunjia Xing (University of the Arts London) for their help in conducting the sensory sessions and designing the coffee labels, respectively.
Conflicts of Interest
The authors declare no conflict of interest.
References
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MDPI and ACS Style
Gonzalez Viejo, C.; Tongson, E.; Fuentes, S. Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation. Biol. Life Sci. Forum 2021, 6, 88. https://doi.org/10.3390/Foods2021-10959
AMA Style
Gonzalez Viejo C, Tongson E, Fuentes S. Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation. Biology and Life Sciences Forum. 2021; 6(1):88. https://doi.org/10.3390/Foods2021-10959
Chicago/Turabian StyleGonzalez Viejo, Claudia, Eden Tongson, and Sigfredo Fuentes. 2021. "Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation" Biology and Life Sciences Forum 6, no. 1: 88. https://doi.org/10.3390/Foods2021-10959
APA StyleGonzalez Viejo, C., Tongson, E., & Fuentes, S. (2021). Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation. Biology and Life Sciences Forum, 6(1), 88. https://doi.org/10.3390/Foods2021-10959
