Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.
Background Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predominantly determined by the sensory properties of the printed p...
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| Formato: | Artículo de revisión |
| Lenguaje: | inglés |
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2025
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| author | Reynaldo J. Silva-Paz Nicodemo C. Jamanca-Gonzales Thalia Alexandra Rivera-Ashqui Percy B. Sulca-Martinez Eulalia Vargas-Tapia Amparo Eccoña-Sota Roberto A. Lemus-Mondaca |
| author_browse | Amparo Eccoña-Sota Eulalia Vargas-Tapia Nicodemo C. Jamanca-Gonzales Percy B. Sulca-Martinez Reynaldo J. Silva-Paz Roberto A. Lemus-Mondaca Thalia Alexandra Rivera-Ashqui |
| author_facet | Reynaldo J. Silva-Paz Nicodemo C. Jamanca-Gonzales Thalia Alexandra Rivera-Ashqui Percy B. Sulca-Martinez Eulalia Vargas-Tapia Amparo Eccoña-Sota Roberto A. Lemus-Mondaca |
| author_sort | Reynaldo J. Silva-Paz |
| collection | Producción científica |
| description | Background Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predominantly determined by the sensory properties of the printed products. A comprehensive synthesis of the literature on the sensory evaluation of 3D-printed foods was needed. Objective This systematic review aimed to map and critically analyse the current state of knowledge on the sensory properties of 3D-printed foods, the methodologies used for their evaluation, and the relationship between printing parameters, material properties, and sensory perception. Methods A systematic literature search was conducted, resulting in the inclusion and analysis of 65 relevant scientific studies. Results The field is experiencing exponential growth, with research focused on chocolate, meat products, and purees, often printed as simple geometric shapes for controlled study. Sensory evaluation relies heavily on affective (hedonic) and descriptive methods (e.g., QDA). A strong link exists between the rheological and textural properties of the food inks ("printability") and the sensory attributes of the final product ("liking or acceptability"). Key challenges include the limited use of existing sensory methods and the need to explore sustainable ingredients. Conclusion The future of the field lies in integrating material science with sensory science to create customized, nutritious, and appealing foods. The application of different sensory methods according to the study objective and further research into the dynamics of oral processing are essential for progress. |
| format | Review |
| id | openalex:W4415295575 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| record_format | dspace |
| spelling | openalex:W4415295575Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.Reynaldo J. Silva-PazNicodemo C. Jamanca-GonzalesThalia Alexandra Rivera-AshquiPercy B. Sulca-MartinezEulalia Vargas-TapiaAmparo Eccoña-SotaRoberto A. Lemus-Mondaca3D food printingsensory evaluationconsumer acceptanceedible inkprintabilityrheological propertiestexturechocolatemeat productspureehedonic testdescriptive analysispersonalized nutritionsustainable food ingredientsSensory Analysis and Statistical MethodsAdditive Manufacturing and 3D Printing TechnologiesFood Nutrient Composition and Product DevelopmentBackground Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predominantly determined by the sensory properties of the printed products. A comprehensive synthesis of the literature on the sensory evaluation of 3D-printed foods was needed. Objective This systematic review aimed to map and critically analyse the current state of knowledge on the sensory properties of 3D-printed foods, the methodologies used for their evaluation, and the relationship between printing parameters, material properties, and sensory perception. Methods A systematic literature search was conducted, resulting in the inclusion and analysis of 65 relevant scientific studies. Results The field is experiencing exponential growth, with research focused on chocolate, meat products, and purees, often printed as simple geometric shapes for controlled study. Sensory evaluation relies heavily on affective (hedonic) and descriptive methods (e.g., QDA). A strong link exists between the rheological and textural properties of the food inks ("printability") and the sensory attributes of the final product ("liking or acceptability"). Key challenges include the limited use of existing sensory methods and the need to explore sustainable ingredients. Conclusion The future of the field lies in integrating material science with sensory science to create customized, nutritious, and appealing foods. The application of different sensory methods according to the study objective and further research into the dynamics of oral processing are essential for progress.Reviewhttps://doi.org/10.12688/f1000research.171007.1https://f1000research.com/articles/14-1133/pdfW4415295575enF1000Research2046-14022025-10-17 |
| spellingShingle | 3D food printing sensory evaluation consumer acceptance edible ink printability rheological properties texture chocolate meat products puree hedonic test descriptive analysis personalized nutrition sustainable food ingredients Sensory Analysis and Statistical Methods Additive Manufacturing and 3D Printing Technologies Food Nutrient Composition and Product Development Reynaldo J. Silva-Paz Nicodemo C. Jamanca-Gonzales Thalia Alexandra Rivera-Ashqui Percy B. Sulca-Martinez Eulalia Vargas-Tapia Amparo Eccoña-Sota Roberto A. Lemus-Mondaca Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title | Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title_full | Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title_fullStr | Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title_full_unstemmed | Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title_short | Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review. |
| title_sort | sensory evaluation of 3d printed foods a systematic literature review |
| topic | 3D food printing sensory evaluation consumer acceptance edible ink printability rheological properties texture chocolate meat products puree hedonic test descriptive analysis personalized nutrition sustainable food ingredients Sensory Analysis and Statistical Methods Additive Manufacturing and 3D Printing Technologies Food Nutrient Composition and Product Development |
| topic_facet | 3D food printing sensory evaluation consumer acceptance edible ink printability rheological properties texture chocolate meat products puree hedonic test descriptive analysis personalized nutrition sustainable food ingredients Sensory Analysis and Statistical Methods Additive Manufacturing and 3D Printing Technologies Food Nutrient Composition and Product Development |
| url | https://doi.org/10.12688/f1000research.171007.1 https://f1000research.com/articles/14-1133/pdf |
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