The Combined Evaluation of Biometric Data Collection Technique and Sensory Analysis of Food Products: A New Proposal for Interdisciplinary Field Studies

Sensory analysis process of food products; It is evaluated together with four different sensory approaches: scoring scale, category scale, graphic value scales and hedonic scales. At this point, the characteristics of the foods such as smell, taste, texture and appearance are examined by the participants of the research and they are expected to make sensory evaluations. It is known that in this and similar field research processes, differences that may negatively affect the research, such as bias towards data or proneness to random actions, can occur at both the researcher and participant level. Our study aims to include biometric data collection techniques in sensory analysis processes in foods with an interdisciplinary approach, in order to eliminate the possibility of consistency in the responses given in studies such as sensory food analysis and the shift of the data set. In this context, it proposes to introduce the biometric data harvesting technique, which is compiled with the mixed method, into the research field. Thus, during the sensory analysis of foods, both the subjective sensory responses of the participants can be detected and data can be collected simultaneously from biometric stimuli connected to the autonomic nervous system. During the sensory analysis of foods, the primary goal is eye tracking and autonomous biometric data collection with electrodermal data technique. With the pilot field approaches to be realized, it is aimed to establish sensory analysis fields for food products, including biometric data techniques, in the future. Thus, it is expected that pioneering steps will be taken in order to conduct researches involving interdisciplinary large data sets. Keywords: Sensory Analysis of Food, Biometric Data Collection, Electrodermal Activity, Eye Tracking