Consumer Attention to a Coffee Brewing Robot: An Eye-Tracking Study

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-10-20 DOI:10.1111/joss.12950

Cho-Long Lee, Sunmin Kim, Manyoel Lim, Sungjae Hwang, Daekwang Kim, Han Sub Kwak

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引用次数: 0

Abstract

During the COVID-19, robots were increasingly utilized in the food service industry. This study compared perceptions of robot and human baristas by tracking participants' eye-gaze behavior. Seventy participants viewed videos and images of both baristas, and their eye movements were tracked. Metrics such as entry time, dwell time, total fixation, hit ratio, revisits, revisitors, average fixation, first fixation, and fixation count in defined areas of interest (AOIs) were measured. Participants focused mostly on robot's body during coffee preparation and human barista's face. Attention stayed on the coffee with human baristas, while robot stimuli drew focus to the robot's hand and kettle. Participants fixated more on the robot itself, potentially due to its novelty in coffee preparation. This study can provide directions for the development of robots, including their appearance, so that they could be accepted familiarly by consumers and introduced seamlessly in the food industries.

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消费者对咖啡冲泡机器人的关注：眼动跟踪研究

在 COVID-19 期间，机器人在餐饮行业的应用越来越广泛。本研究通过跟踪参与者的注视行为，比较了他们对机器人和人类咖啡师的看法。70 名参与者观看了两种咖啡师的视频和图像，并对他们的眼球运动进行了跟踪。测量的指标包括进入时间、停留时间、总固定时间、命中率、重访次数、重访者、平均固定时间、首次固定时间以及在指定兴趣区域（AOIs）的固定次数。在准备咖啡的过程中，参与者的注意力主要集中在机器人的身体和人类咖啡师的脸上。人类咖啡师的注意力停留在咖啡上，而机器人刺激则将注意力吸引到机器人的手和水壶上。参与者的注意力更多地集中在机器人本身，这可能是由于机器人在准备咖啡时的新颖性。这项研究为机器人的发展（包括其外观）提供了方向，使其能够为消费者所熟悉，并无缝地引入食品行业。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.