Taste of love?
Taste, that quality of a substance that we perceive through the sense of taste. Most of us don’t really know how it works or why, but we know that there are things we like and things we don’t like, Or things we like about one brand or detest about another.
We can get some light through taste tests carried out with neuromarketing. A lot has happened since the blind test or the famous Passman study, today product tests are carried out in real environments, such as restaurants where the room may be full. For this, NIRS devices, eye-tracking and pulsometers and galvanometers are used, as well as electrogastrography, a tool consisting of a sensor that is placed on the belly and measures the movement of the stomach.This gives us valuable information when we eat through our eyes,when the stomach starts to secrete gastric juice at the sight of food.
All these tools are automatically synchronised through a platform, so that it calculates the delays of each one. In this way, in addition to the packaging of the product (or its presentation in the case of restaurant dishes), the taste of the products can also be analysed, so that the manufacturer (or producer) can decide which recipe to choose.
Taste tests are nowadays routinely carried out on any product, whether solid or liquid, but the test becomes difficult because, in order to be able to state that the reaction measured corresponds to taste and not to other stimulus, it must have been designed in such a way that these factors can be ruled out.