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Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers' acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment. Self-reported liking in 15-cm non-structured scale, multiple choice of negative, neutral, and positive emojis, and subconscious emotional responses from 85 regular coffee consumers were analysed. Their relationship with the pattern of volatile aromatic compounds were also investigated. Fermented (F) and unfermented (UF) coffee beans with light- (L), dark- (D), and commercial dark (C) roasting levels were brewed and evaluated along with gas chromatography-mass spectrometry measurement. Multivariate data analysis was conducted to explore the inner relationships among volatile compounds, self-reported liking, and biometrics. Unfermented-dark roasted coffee (UFD) had highest overall consumer liking response ± standard error (8.68 ± 0.40), followed by the fermented-dark roasted (FD) at 7.73 ± 0.43 with no significant differences (p > 0.05). Fermented light-roasted coffee was associated with lower liking scores and negative emotional responses. In contrast, dark roasted coffee, which was linked to positive emojis and emotional responses, exhibited less detected peak area of volatile compounds contributing fruity and vegetative aromas, such as benzaldehyde, furfuryl acetate, 2-acetyl-1-methyl pyrrole, and isovaleric acid, potentially as negative drivers of consumer liking. Findings from this study could guide coffee manufacturers in developing specialty coffee if spontaneous fermentation is offered.

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Pork eating quality is affected by various factors. In this study, Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles from seven genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; PT-D - Pure terminal, Duroc-type; PT-LW - Pure terminal, Large White-type; PT-LR - Pure Terminal, Landrace-type; Comp-P × LW × D - Composite Terminal - Pietran × Large white × Duroc) were analyzed for pH, intramuscular fat (IMF) content, and collagen content and solubility. A consumer sensory test using check-all-that-apply (CATA) and biometric approaches was also conducted. The results showed that the IMF content of line PM-D was the highest (P = 0.004), while line PT-LW received the highest score in tenderness, liking of flavor, purchase intent, and quality grading (P < 0.05). Line PM-LR and PT-LR showed the lowest IMF content and were least preferred by consumers. Compared to LTL, SM showed higher pH, collagen solubility, and sensory scores in tenderness, juiciness, liking of flavor, and overall liking (P < 0.05). Different muscles and lines were associated with different CATA terms but not with differences in consumer emotional responses. pH positively influenced tenderness, juiciness, and overall liking (P < 0.05), but IMF and collagen had little effect. The flavor was the most important sensory attribute contributing to overall liking, followed by tenderness. Genetic line and muscle affected pork chemical properties and eating quality. The findings are important for the Australian pork industry to improve the eating quality of their products.

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In this research, different seeds of Australian-grown date palm (Phoenix dactylifera L.) were studied to evaluate the antioxidant potential and analyze their phenolic constituents. Phenolic compounds were extracted from seeds of various Australian-grown date varieties at different ripening stages. Eight varieties of date seeds (Zahidi, Medjool, Deglet nour, Thoory, Halawi, Barhee, Khadrawy, and Bau Strami) at three ripening stages (Kimri, Khalal, and Tamar) were investigated in this study. Date seeds at Khalal (9.87-16.93 mg GAE/g) and Tamar (9.20-27.87 mg GAE/g) stages showed higher total phenolic content than those at Kimri stage (1.81-5.99 mg GAE/g). For antioxidant assays like DPPH, FRAP, ABTS, RAP, FICA, and TAC, date seeds at Khalal and Tamar stages also showed higher antioxidant potential than Kimri stage. However, date seeds at Kimri stage (55.24-63.26 mg TE/g) expressed higher radical scavenging activity than Khalal (13.58-51.88 mg TE/g) and Tamar (11.06-50.92 mg TE/g) stages. Phenolic compounds were characterized using LC-ESI-QTOF-MS/MS, revealing the presence of 37 different phenolic compounds, including 8 phenolic acids, 18 flavonoids, and 11 other phenolic compounds. Further, phenolic compounds were quantified using LC-DAD, revealing that Zahidi variety of date seeds exhibited the highest content during the Kimri stage. In contrast, during the Khalal and Tamar stages, Deglet nour and Medjool date seeds displayed higher concentrations of phenolic compounds. The results indicated an increase in phenolic content in date seeds after the Kimri stage, with significant variations observed among different date varieties.

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There is a growing demand for specialty coffee with more pleasant and uniform sensory perception. Wet fermentation could modulate and confer additional aroma notes to final roasted coffee brew. This study aimed to assess differences in volatile compounds and the intensities of sensory descriptors between unfermented and spontaneously fermented coffee using digital technologies. Fermented (F) and unfermented (UF) coffee samples, harvested from two Australia local farms Mountain Top Estate (T) and Kahawa Estate (K), with four roasting levels (green, light-, medium-, and dark-) were analysed using near-infrared spectrometry (NIR), and a low-cost electronic nose (e-nose) along with some ground truth measurements such as headspace/gas chromatography-mass spectrometry (HS-SPME-GC-MS), and quantitative descriptive analysis (QDA ®). Regression machine learning (ML) modelling based on artificial neural networks (ANN) was conducted to predict volatile aromatic compounds and intensity of sensory descriptors using NIR and e-nose data as inputs. Green fermented coffee had significant perception of hay aroma and flavor. Roasted fermented coffee had higher intensities of coffee liquid color, crema height and color, aftertaste, aroma and flavor of dark chocolate and roasted, and butter flavor (p < 0.05). According to GC-MS detection, volatile aromatic compounds, including methylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-6-methylpyrazine, were observed to discriminate fermented and unfermented roasted coffee. The four ML models developed using the NIR absorbance values and e-nose measurements as inputs were highly accurate in predicting (i) the peak area of volatile aromatic compounds (Model 1, R = 0.98; Model 3, R = 0.87) and (ii) intensities of sensory descriptors (Model 2 and Model 4; R = 0.91), respectively. The proposed efficient, reliable, and affordable method may potentially be used in the coffee industry and smallholders in the differentiation and development of specialty coffee, as well as in process monitoring and sensory quality assurance.

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Long-term space exploration endeavors, encompassing journeys from the Earth to the Moon by 2030 and subsequent voyages from the Moon to Mars by 2040, necessitate the utilization of plant-based materials not solely for sustenance and refreshments but also the production of pharmaceuticals and repair compounds, such as plastics, among others. Nevertheless, the vital aspects of research in this domain pertain to the nutritional value and sensory perception associated with plant-based food. Prior investigations have shown altered sensory perception in space, manifested as diminished olfactory sensations and heightened taste perception (saltiness and sweetness). Nonetheless, studies concerning changes in aroma, basic tastes, and mouthfeel have been limited due to the logistical challenges associated with conducting experiments in the unique environment of space. To address this limitation, the present study employed sensory trials and biometrics from video using simulated microgravity chairs to simulate alterations in sensory perception akin to those encountered in space conditions. The findings of this study align with previous reports of changes in aroma and taste perception and contribute to the understanding of changes in the mouthfeel, heart rate, blood pressure, and emotional response that could be experienced in space environments. These experimental endeavors are critical to facilitate the advancement and development of novel plants and food materials tailored to the requirements of long-term space exploration.

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The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in the case of sensory evaluation, incentives or payments involved for participants recruitment and/or panelists training and participation [...].

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The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.

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Farm livestock identification and welfare assessment using non-invasive digital technology have gained interest in agriculture in the last decade, especially for accurate traceability. This study aimed to develop a face recognition system for dairy farm cows using advanced deep-learning models and computer vision techniques. This approach is non-invasive and potentially applicable to other farm animals of importance for identification and welfare assessment. The video analysis pipeline follows standard human face recognition systems made of four significant steps: (i) face detection, (ii) face cropping, (iii) face encoding, and (iv) face lookup. Three deep learning (DL) models were used within the analysis pipeline: (i) face detector, (ii) landmark predictor, and (iii) face encoder. All DL models were finetuned through transfer learning on a dairy cow dataset collected from a robotic dairy farm located in the Dookie campus at The University of Melbourne, Australia. Results showed that the accuracy across videos from 89 different dairy cows achieved an overall accuracy of 84%. The computer program developed may be deployed on edge devices, and it was tested on NVIDIA Jetson Nano board with a camera stream. Furthermore, it could be integrated into welfare assessment previously developed by our research group.

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The early detection of pathogen infections in plants has become an important aspect of integrated disease management. Although previous research demonstrated the idea of applying digital technologies to monitor and predict plant health status, there is no effective system for detecting pathogen infection before symptomatology appears. This paper presents the use of a low-cost and portable electronic nose coupled with machine learning (ML) models for early disease detection. Several artificial neural network models were developed to predict plant physiological data and classify processing tomato plants and soil samples according to different levels of pathogen inoculum by using e-nose outputs as inputs, plant physiological data, and the level of infection as targets. Results showed that the pattern recognition models based on different infection levels had an overall accuracy of 94.4-96.8% for tomato plants and between 94.81% and 96.22% for soil samples. For the prediction of plant physiological parameters (photosynthesis, stomatal conductance, and transpiration) using regression models or tomato plants, the overall correlation coefficient was 0.97-0.99, with very significant slope values in the range 0.97-1. The performance of all models shows no signs of under or overfitting. It is hence proven accurate and valid to use the electronic nose coupled with ML modeling for effective early disease detection of processing tomatoes and could also be further implemented to monitor other abiotic and biotic stressors.

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Rice fraud is one of the common threats to the rice industry. Conventional methods to detect rice adulteration are costly, time-consuming, and tedious. This study proposes the quantitative prediction of rice adulteration levels measured through the packaging using a handheld near-infrared (NIR) spectrometer and electronic nose (e-nose) sensors measuring directly on samples and paired with machine learning (ML) algorithms. For these purposes, the samples were prepared by mixing rice at different ratios from 0% to 100% with a 10% increment based on the rice's weight, consisting of (i) rice from different origins, (ii) premium with regular rice, (iii) aromatic with non-aromatic, and (iv) organic with non-organic rice. Multivariate data analysis was used to explore the sample distribution and its relationship with the e-nose sensors for parameter engineering before ML modeling. Artificial neural network (ANN) algorithms were used to predict the adulteration levels of the rice samples using the e-nose sensors and NIR absorbances readings as inputs. Results showed that both sensing devices could detect rice adulteration at different mixing ratios with high correlation coefficients through direct (e-nose; R = 0.94-0.98) and non-invasive measurement through the packaging (NIR; R = 0.95-0.98). The proposed method uses low-cost, rapid, and portable sensing devices coupled with ML that have shown to be reliable and accurate to increase the efficiency of rice fraud detection through the rice production chain.

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Livestock welfare assessment helps monitor animal health status to maintain productivity, identify injuries and stress, and avoid deterioration. It has also become an important marketing strategy since it increases consumer pressure for a more humane transformation in animal treatment. Common visual welfare practices by professionals and veterinarians may be subjective and cost-prohibitive, requiring trained personnel. Recent advances in remote sensing, computer vision, and artificial intelligence (AI) have helped developing new and emerging technologies for livestock biometrics to extract key physiological parameters associated with animal welfare. This review discusses the livestock farming digital transformation by describing (i) biometric techniques for health and welfare assessment, (ii) livestock identification for traceability and (iii) machine and deep learning application in livestock to address complex problems. This review also includes a critical assessment of these topics and research done so far, proposing future steps for the deployment of AI models in commercial farms. Most studies focused on model development without applications or deployment for the industry. Furthermore, reported biometric methods, accuracy, and machine learning approaches presented some inconsistencies that hinder validation. Therefore, it is required to develop more efficient, non-contact and reliable methods based on AI to assess livestock health, welfare, and productivity.

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The social isolation settings derived from the COVID-19 pandemic affected the standard sensory evaluation techniques used in the food and beverage industry. This situation forced companies and researchers to assess other options to continue conducting these tests in remote contactless locations. This study aimed to evaluate two sets of samples (i) six images from Geneva affective picture database (GAPED) and (ii) six videos of beer pouring using traditional self-reported sensory data and emotional response from consumers biometrics. Specifically, four research questions (RQ) arouse from this study: RQ1: are there significant differences between GAPED images and beers in unconscious and self-reported responses from consumers?, RQ2: are there any correlations between subconscious and self-reported responses from consumers when assessing beer?, RQ3: can consumers differentiate positive, neutral and negative images based on subconscious and self-reported responses?, RQ4: are there any relationships between subconscious and self-reported responses when assessing GAPED images and beers, and how are samples associated with variables? A total of 113 Mexican beer consumers participated in the virtual sensory session using an online videoconference software to record videos of participants during the session. Results showed there were significant differences (p < 0.05) between samples, especially for self-reported responses (RQ1), and several correlations between variables, such as positive correlations between the perceived quality of beers and happy emoji (r = 0.84), and negative correlation with confused emoji (r = -0.97; RQ2). Besides, using the proposed methods, consumers were able to correctly differentiate through elicited emotions the positive, neutral and negative GAPED images (RQ3). Regarding RQ4, several relationships were found between variables in both GAPED images and beers; however, it was found that different emotions were elicited depending of the stimuli used. The proposed method showed to be a reliable and practical option to conduct visual and potentially tasting sensory tests in isolation and recruit participants from different countries without travelling to collect their responses.

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Aroma and other physicochemical parameters are important attributes influencing consumer perception and acceptance of rice. However, current methods using multiple instruments and laboratory analysis make these assessments costly and time-consuming. Therefore, this study aimed to assess rice quality traits of 17 commercial rice types using a low-cost electronic nose and portable near-infrared spectrometer coupled with machine learning (ML). Specifically, artificial neural networks (ANN) were used to classify the type of rice and predict rice quality traits (aromas, color, texture, and pH of cooked rice) as targets. The ML models developed showed that the chemometrics obtained from both sensor technologies successfully classified the rice (Model 1: 98.7%; Model 2: 98.6%) and predicted the peak area of aromas obtained by gas chromatography-mass spectroscopy found in raw (Model 3: R = 0.95; Model 6: R = 0.95) and cooked rice (Model 4: R = 0.98; Model 7: R = 0.96). Furthermore, a high R = 0.98 was obtained for Model 5 to estimate the color, texture, and pH of cooked rice. The proposed method is rapid, low-cost, reliable, and may help the rice industry increase high-quality rice production and accelerate the adoption of digital technologies and artificial intelligence to support the rice value chain.

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This study aimed to evaluate the influence of origin information on Pinot Noir wine labels using eye-tracking and its associations with purchase intent, and hedonic and subconscious emotional responses. Two studies were carried out on untrained university staff and students aged 20-60 years old. Study 1 was conducted to assess consumers' (n = 55; 55% males, and 45% females) self-reported and subconscious responses towards four design labels (with and without New Zealand origin name/script or origin logo) using eye-tracking and video analysis to evaluate emotions of participants. In study 2, participants (n = 72, 56% males, and 44% females) blind-tasted the same wine sample from different labels while recording their self-reported responses. In study 1, no significant differences were found in fixations between origin name/script and origin logo. However, participants paid more attention to the image and the brand name on the wine labels. In study 2, no significant effects on emotional responses were found with or without the origin name/script or logo. Nonetheless, a multiple factor analysis showed either negative or no associations between the baseline (wine with no label) and the samples showing the different labels, even though the taste of the wine samples was the same, which confirmed an influence of the label on the wine appreciation. Among results from studies 1 and 2, origin information affected the purchase intent and hedonic responses marginally. These findings can be used to design wine labels for e-commerce.

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The winemaking industry can benefit greatly by implementing digital technologies to avoid guesswork and the development of off-flavors and aromas in the final wines. This research presents results on the implementation of near-infrared spectroscopy (NIR) and a low-cost electronic nose (e-nose) coupled with machine learning to detect and assess wine faults. For this purpose, red and white base wines were used, and treatments consisted of spiked samples with 12 faults that are traditionally formed in wines. Results showed high accuracy in the classification models using NIR and e-nose for red wines (94-96%; 92-97%, respectively) and white wines (96-97%; 90-97%, respectively). Implementing new and emerging digital technologies could be a turning point for the winemaking industry to become more predictive in terms of decision-making and maintaining and increasing wine quality traits in a changing and challenging climate.

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New and emerging non-invasive digital tools, such as eye-tracking, facial expression and physiological biometrics, have been implemented to extract more objective sensory responses by panelists from packaging and, specifically, labels. However, integrating these technologies from different company providers and software for data acquisition and analysis makes their practical application difficult for research and the industry. This study proposed a prototype integration between eye tracking and emotional biometrics using the BioSensory computer application for three sample labels: Stevia, Potato chips, and Spaghetti. Multivariate data analyses are presented, showing the integrative analysis approach of the proposed prototype system. Further studies can be conducted with this system and integrating other biometrics available, such as physiological response with heart rate, blood, pressure, and temperature changes analyzed while focusing on different label components or packaging features. By maximizing data extraction from various components of packaging and labels, smart predictive systems can also be implemented, such as machine learning to assess liking and other parameters of interest from the whole package and specific components.

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Berry cell death assessment can become one of the most objective parameters to assess important berry quality traits, such as aroma profiles that can be passed to the wine in the winemaking process. At the moment, the only practical tool to assess berry cell death in the field is using portable near-infrared spectroscopy (NIR) and machine learning (ML) models. This research tested the NIR and ML approach and developed supervised regression ML models using Shiraz and Chardonnay berries and wines from a vineyard located in Yarra Valley, Victoria, Australia. An ML model was developed using NIR measurements from intact berries as inputs to estimate berry cell death (BCD), living tissue (LT) (Model 1). Furthermore, canopy architecture parameters obtained from cover photography of grapevine canopies and computer vision analysis were also tested as inputs to develop ML models to assess BCD and LT (Model 2) and the intensity of sensory descriptors based on visual and aroma profiles of wines for Chardonnay (Model 3) and Shiraz (Model 4). The results showed high accuracy and performance of models developed based on correlation coefficient (R) and slope (b) (M1: R = 0.87; b = 0.82; M2: R = 0.98; b = 0.93; M3: R = 0.99; b = 0.99; M4: R = 0.99; b = 1.00). Models developed based on canopy architecture, and computer vision can be used to automatically estimate the vigor and berry and wine quality traits using proximal remote sensing and with visible cameras as the payload of unmanned aerial vehicles (UAV).

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New and emerging technologies, especially those based on non-invasive video and thermal infrared cameras, can be readily tested on robotic milking facilities. In this research, implemented non-invasive computer vision methods to estimate cow's heart rate, respiration rate, and abrupt movements captured using RGB cameras and machine learning modelling to predict eye temperature, milk production and quality are presented. RGB and infrared thermal videos (IRTV) were acquired from cows using a robotic milking facility. Results from 102 different cows with replicates (n = 150) showed that an artificial neural network (ANN) model using only inputs from RGB cameras presented high accuracy (R = 0.96) in predicting eye temperature (°C), using IRTV as ground truth, daily milk productivity (kg-milk-day-1), cow milk productivity (kg-milk-cow-1), milk fat (%) and milk protein (%) with no signs of overfitting. The ANN model developed was deployed using an independent 132 cow samples obtained on different days, which also rendered high accuracy and was similar to the model development (R = 0.93). This model can be easily applied using affordable RGB camera systems to obtain all the proposed targets, including eye temperature, which can also be used to model animal welfare and biotic/abiotic stress. Furthermore, these models can be readily deployed in conventional dairy farms.

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Rice quality assessment is essential for meeting high-quality standards and consumer demands. However, challenges remain in developing cost-effective and rapid techniques to assess commercial rice grain quality traits. This paper presents the application of computer vision (CV) and machine learning (ML) to classify commercial rice samples based on dimensionless morphometric parameters and color parameters extracted using CV algorithms from digital images obtained from a smartphone camera. The artificial neural network (ANN) model was developed using nine morpho-colorimetric parameters to classify rice samples into 15 commercial rice types. Furthermore, the ANN models were deployed and evaluated on a different imaging system to simulate their practical applications under different conditions. Results showed that the best classification accuracy was obtained using the Bayesian Regularization (BR) algorithm of the ANN with ten hidden neurons at 91.6% (MSE = <0.01) and 88.5% (MSE = 0.01) for the training and testing stages, respectively, with an overall accuracy of 90.7% (Model 2). Deployment also showed high accuracy (93.9%) in the classification of the rice samples. The adoption by the industry of rapid, reliable, and accurate methods, such as those presented here, may allow the incorporation of different morpho-colorimetric traits in rice with consumer perception studies.

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Advances in early insect detection have been reported using digital technologies through camera systems, sensor networks, and remote sensing coupled with machine learning (ML) modeling. However, up to date, there is no cost-effective system to monitor insect presence accurately and insect-plant interactions. This paper presents results on the implementation of near-infrared spectroscopy (NIR) and a low-cost electronic nose (e-nose) coupled with machine learning. Several artificial neural network (ANN) models were developed based on classification to detect the level of infestation and regression to predict insect numbers for both e-nose and NIR inputs, and plant physiological response based on e-nose to predict photosynthesis rate (A), transpiration (E) and stomatal conductance (gs). Results showed high accuracy for classification models ranging within 96.5-99.3% for NIR and between 94.2-99.2% using e-nose data as inputs. For regression models, high correlation coefficients were obtained for physiological parameters (gs, E and A) using e-nose data from all samples as inputs (R = 0.86) and R = 0.94 considering only control plants (no insect presence). Finally, R = 0.97 for NIR and R = 0.99 for e-nose data as inputs were obtained to predict number of insects. Performances for all models developed showed no signs of overfitting. In this paper, a field-based system using unmanned aerial vehicles with the e-nose as payload was proposed and described for deployment of ML models to aid growers in pest management practices.

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