Sensory Measurements of Taste: Aiming to Visualize Sensory Differences in Taste Perception by Consumers—An Experiential fNIRS Approach

Especially for long-term acceptance, taste is the most important determinant to assess consumer habitual uptake of food products. Monitoring neuronal processes is expected to provide insights for hedonic preferences. The aims of this study are: (1) to find out whether and how two different taste nuances are reflected in the neuronal data and (2) to assess whether preference of two plant-based milk alternatives can be detected. In total 91 subjects underwent a tasting experiment with two different plant-based milks (oat and almond milk) and a water sample (neutral taste), while neuronal data was recorded. A relative decrease in oxygenated hemoglobin (oxyHb) during tasting was detected in parts of the dorsolateral prefrontal cortex (dlPFC). However, no differences were detected between the three samples, although the overall liking on hedonic scales differed. Hence, the assessment may have visualized the taste process activation, but could not assign a differentiated hedonic preference evaluation. For the latter a stronger polarity may be needed.