Evaluation of Physiological and Psychological Measurement by Consumption of Multi‐Elements Frozen Dessert

We validated the affective sensitivity assessment method via an emotional state estimation model based on electroencephalography (EEG) and a hedonic questionnaire—as physiological and psychological measurements, respectively—using composite and particular frozen‐dessert textures. An estimation model was prepared after participants watched emotionally triggering videos. We estimated participants' emotional states when consuming three frozen‐dessert samples—multi‐elements (MFD), moisture‐absorbed multi‐elements (MMFD), and uniform cream (UCFD) —by comparing the positive rate before, during, and post‐consumption. These were evaluated for flavor, texture, and overall quality preference post‐consumption. The significant difference observed in the positive rate via the EEG among the samples during consumption was the same as that of flavor preference in the hedonic questionnaire. The results were possibly influenced by chemosensory information representing flavor more than texture. Hence, no differences were observed in EEG measurements between MFD and MMFD, and evaluation items were highly correlated with flavor rather than texture or overall preference.