{"title":"食物的形象会误导大脑吗?结合脑电图和情绪识别的神经美食学研究","authors":"Ceyhun Ucuk (Ceyhun Uçuk) , Nilufer Sahin Percin (Nilüfer Şahin Perçin) , Cagin Cevik (Çağın Çevik) , Tugba Al (Tuğba Al) , Ihsan Kara (İhsan Kara)","doi":"10.1016/j.ijgfs.2024.101097","DOIUrl":null,"url":null,"abstract":"<div><div>This is a research conducted in the discipline of neurogastronomy, which studies how food presentation affects our brains, using traditional sensory assessment, EEG, and measures of emotion recognition technology to probe how visual presentation affects tastes and emotions. With 21 participants, taste scores, brain waves, and facial expressions were measured during three separate eating experiences of the same meal. The results showed that visual presentation had a significant effect on both taste perception and emotional experiences. Thus, liking and positive emotional response were both significantly influenced by the visual appearance of the food, such that foods rated as most visually appealing were more likely to be liked and evoke more positive emotional responses. These results underscore the role that visual aesthetics have in augmenting consumer satisfaction. It is asserted that the findings add to the body of literature on neurogastronomy and help build understanding on how food presentation impacts brain and behavior. The research offers an innovative and unique methodology regarding experimental neurogastronomy, which is a significant gap in the literature.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101097"},"PeriodicalIF":3.2000,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition\",\"authors\":\"Ceyhun Ucuk (Ceyhun Uçuk) , Nilufer Sahin Percin (Nilüfer Şahin Perçin) , Cagin Cevik (Çağın Çevik) , Tugba Al (Tuğba Al) , Ihsan Kara (İhsan Kara)\",\"doi\":\"10.1016/j.ijgfs.2024.101097\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This is a research conducted in the discipline of neurogastronomy, which studies how food presentation affects our brains, using traditional sensory assessment, EEG, and measures of emotion recognition technology to probe how visual presentation affects tastes and emotions. With 21 participants, taste scores, brain waves, and facial expressions were measured during three separate eating experiences of the same meal. The results showed that visual presentation had a significant effect on both taste perception and emotional experiences. Thus, liking and positive emotional response were both significantly influenced by the visual appearance of the food, such that foods rated as most visually appealing were more likely to be liked and evoke more positive emotional responses. These results underscore the role that visual aesthetics have in augmenting consumer satisfaction. It is asserted that the findings add to the body of literature on neurogastronomy and help build understanding on how food presentation impacts brain and behavior. The research offers an innovative and unique methodology regarding experimental neurogastronomy, which is a significant gap in the literature.</div></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"39 \",\"pages\":\"Article 101097\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-01-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24002300\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24002300","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition
This is a research conducted in the discipline of neurogastronomy, which studies how food presentation affects our brains, using traditional sensory assessment, EEG, and measures of emotion recognition technology to probe how visual presentation affects tastes and emotions. With 21 participants, taste scores, brain waves, and facial expressions were measured during three separate eating experiences of the same meal. The results showed that visual presentation had a significant effect on both taste perception and emotional experiences. Thus, liking and positive emotional response were both significantly influenced by the visual appearance of the food, such that foods rated as most visually appealing were more likely to be liked and evoke more positive emotional responses. These results underscore the role that visual aesthetics have in augmenting consumer satisfaction. It is asserted that the findings add to the body of literature on neurogastronomy and help build understanding on how food presentation impacts brain and behavior. The research offers an innovative and unique methodology regarding experimental neurogastronomy, which is a significant gap in the literature.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.