{"title":"感官和消费者研究的生成式人工智能框架","authors":"Kosuke Motoki , Julia Low , Carlos Velasco","doi":"10.1016/j.foodqual.2025.105600","DOIUrl":null,"url":null,"abstract":"<div><div>Generative artificial intelligence (GenAI) technologies, including ChatGPT, offer innovative capabilities in sensory and consumer science. Recent empirical studies in sensory and consumer science highlight the potential utility of GenAI in, for example, AI-generated food images and recipes. To the best of our knowledge, this is the first paper to propose a comprehensive framework for integrating GenAI into research and development in sensory and consumer science. The framework highlights how GenAI can be applied across the concept, design, and testing phases through an iterative process. The concept phase utilises GenAI to generate research concepts (e.g., proposing ideas such as research questions and hypotheses). The design phase employs GenAI to formulate research designs. During this stage, GenAI assists with creating and validating survey/experimental stimuli and measurement scales. The testing phase applies GenAI to evaluate research ideas and designs by employing “silicon samples,” interactive surveys that enhance engagement and response quality. In the testing phase, GenAI can also analyse unstructured text data, offering more accurate and scalable text analysis than traditional methods, even across diverse languages and cultures. This study also acknowledges potential pitfalls, such as biases in AI outputs, data privacy and security concerns, oversimplification, lack of transparency, and GenAI user misperception. This article encourages greater integration of GenAI by highlighting its potential for the sensory and consumer science community, while addressing its limitations and ensuring adherence to high ethical standards.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105600"},"PeriodicalIF":4.9000,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Generative AI framework for sensory and consumer research\",\"authors\":\"Kosuke Motoki , Julia Low , Carlos Velasco\",\"doi\":\"10.1016/j.foodqual.2025.105600\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Generative artificial intelligence (GenAI) technologies, including ChatGPT, offer innovative capabilities in sensory and consumer science. Recent empirical studies in sensory and consumer science highlight the potential utility of GenAI in, for example, AI-generated food images and recipes. To the best of our knowledge, this is the first paper to propose a comprehensive framework for integrating GenAI into research and development in sensory and consumer science. The framework highlights how GenAI can be applied across the concept, design, and testing phases through an iterative process. The concept phase utilises GenAI to generate research concepts (e.g., proposing ideas such as research questions and hypotheses). The design phase employs GenAI to formulate research designs. During this stage, GenAI assists with creating and validating survey/experimental stimuli and measurement scales. The testing phase applies GenAI to evaluate research ideas and designs by employing “silicon samples,” interactive surveys that enhance engagement and response quality. In the testing phase, GenAI can also analyse unstructured text data, offering more accurate and scalable text analysis than traditional methods, even across diverse languages and cultures. This study also acknowledges potential pitfalls, such as biases in AI outputs, data privacy and security concerns, oversimplification, lack of transparency, and GenAI user misperception. This article encourages greater integration of GenAI by highlighting its potential for the sensory and consumer science community, while addressing its limitations and ensuring adherence to high ethical standards.</div></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":\"133 \",\"pages\":\"Article 105600\"},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2025-05-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329325001752\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329325001752","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Generative AI framework for sensory and consumer research
Generative artificial intelligence (GenAI) technologies, including ChatGPT, offer innovative capabilities in sensory and consumer science. Recent empirical studies in sensory and consumer science highlight the potential utility of GenAI in, for example, AI-generated food images and recipes. To the best of our knowledge, this is the first paper to propose a comprehensive framework for integrating GenAI into research and development in sensory and consumer science. The framework highlights how GenAI can be applied across the concept, design, and testing phases through an iterative process. The concept phase utilises GenAI to generate research concepts (e.g., proposing ideas such as research questions and hypotheses). The design phase employs GenAI to formulate research designs. During this stage, GenAI assists with creating and validating survey/experimental stimuli and measurement scales. The testing phase applies GenAI to evaluate research ideas and designs by employing “silicon samples,” interactive surveys that enhance engagement and response quality. In the testing phase, GenAI can also analyse unstructured text data, offering more accurate and scalable text analysis than traditional methods, even across diverse languages and cultures. This study also acknowledges potential pitfalls, such as biases in AI outputs, data privacy and security concerns, oversimplification, lack of transparency, and GenAI user misperception. This article encourages greater integration of GenAI by highlighting its potential for the sensory and consumer science community, while addressing its limitations and ensuring adherence to high ethical standards.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.