CROCUFID: a cross-cultural food image database for research on food elicited affective responses

Alexander Toet (Corresponding Author), Daisuke Kaneko, Inge de Kruijf, Shota Ushiama, Martin G. van Schaik, Anne-Marie Brouwer, Victor Kallen, Jan B.F. van Erp

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Abstract

We present CROCUFID: a CROss-CUltural Food Image Database that currently contains
840 images, including 479 food images with detailed metadata and 165 images of
non-food items. The database includes images of sweet, savory, natural, and processed
food from Western and Asian cuisines. To create sufficient variability in valence and
arousal we included images of food with different degrees of appetitiveness (fresh,
unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardized
photographing protocol, resulting in high resolution images depicting all food items on a
standard background (a white plate), seen from a fixed viewing (45) angle. CROCUFID
is freely available under the CC-By Attribution 4.0 International license and hosted on
the OSF repository. The advantages of the CROCUFID database over other databases
are its (1) free availability, (2) full coverage of the valence – arousal space, (3) use
of standardized recording methods, (4) inclusion of multiple cuisines and unfamiliar
foods, (5) availability of normative and demographic data, (6) high image quality
and (7) capability to support future (e.g., virtual and augmented reality) applications.
Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan
(N = 264) provided normative ratings of valence, arousal, perceived healthiness, and
desire-to-eat using visual analog scales (VAS). In addition, for each image we computed
17 characteristics that are known to influence affective observer responses (e.g., texture,
regularity, complexity, and colorfulness). Significant differences between groups and
significant correlations between image characteristics and normative ratings were in
accordance with previous research, indicating the validity of CROCUFID. We expect
that CROCUFID will facilitate comparability across studies and advance experimental
research on the determinants of food-elicited emotions. We plan to extend CROCUFID
in the future with images of food from a wide range of different cuisines and with
non-food images (for applications in for instance neuro-physiological studies). We invite
researchers from all parts of the world to contribute to this effort by creating similar
image sets that can be linked to this collection, so that CROCUFID will grow into a truly
multicultural food database.
Original languageEnglish
Article number58
Number of pages21
JournalFrontiers in psychology
Volume10
Issue numberJAN
DOIs
Publication statusPublished - 25 Jan 2019

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Databases
Food
Research
Arousal
Satureja
Licensure
North America
Visual Analog Scale
Japan
Emotions
Demography

Cite this

Toet, Alexander ; Kaneko, Daisuke ; de Kruijf, Inge ; Ushiama, Shota ; van Schaik, Martin G. ; Brouwer, Anne-Marie ; Kallen, Victor ; van Erp, Jan B.F. / CROCUFID : a cross-cultural food image database for research on food elicited affective responses. In: Frontiers in psychology. 2019 ; Vol. 10, No. JAN.
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abstract = "We present CROCUFID: a CROss-CUltural Food Image Database that currently contains840 images, including 479 food images with detailed metadata and 165 images ofnon-food items. The database includes images of sweet, savory, natural, and processedfood from Western and Asian cuisines. To create sufficient variability in valence andarousal we included images of food with different degrees of appetitiveness (fresh,unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardizedphotographing protocol, resulting in high resolution images depicting all food items on astandard background (a white plate), seen from a fixed viewing (45) angle. CROCUFIDis freely available under the CC-By Attribution 4.0 International license and hosted onthe OSF repository. The advantages of the CROCUFID database over other databasesare its (1) free availability, (2) full coverage of the valence – arousal space, (3) useof standardized recording methods, (4) inclusion of multiple cuisines and unfamiliarfoods, (5) availability of normative and demographic data, (6) high image qualityand (7) capability to support future (e.g., virtual and augmented reality) applications.Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan(N = 264) provided normative ratings of valence, arousal, perceived healthiness, anddesire-to-eat using visual analog scales (VAS). In addition, for each image we computed17 characteristics that are known to influence affective observer responses (e.g., texture,regularity, complexity, and colorfulness). Significant differences between groups andsignificant correlations between image characteristics and normative ratings were inaccordance with previous research, indicating the validity of CROCUFID. We expectthat CROCUFID will facilitate comparability across studies and advance experimentalresearch on the determinants of food-elicited emotions. We plan to extend CROCUFIDin the future with images of food from a wide range of different cuisines and withnon-food images (for applications in for instance neuro-physiological studies). We inviteresearchers from all parts of the world to contribute to this effort by creating similarimage sets that can be linked to this collection, so that CROCUFID will grow into a trulymulticultural food database.",
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Toet, A, Kaneko, D, de Kruijf, I, Ushiama, S, van Schaik, MG, Brouwer, A-M, Kallen, V & van Erp, JBF 2019, 'CROCUFID: a cross-cultural food image database for research on food elicited affective responses' Frontiers in psychology, vol. 10, no. JAN, 58. https://doi.org/10.3389/fpsyg.2019.00058

CROCUFID : a cross-cultural food image database for research on food elicited affective responses. / Toet, Alexander (Corresponding Author); Kaneko, Daisuke ; de Kruijf, Inge; Ushiama, Shota; van Schaik, Martin G.; Brouwer, Anne-Marie; Kallen, Victor; van Erp, Jan B.F.

In: Frontiers in psychology, Vol. 10, No. JAN, 58, 25.01.2019.

Research output: Contribution to journalArticleAcademicpeer-review

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T2 - a cross-cultural food image database for research on food elicited affective responses

AU - Toet, Alexander

AU - Kaneko, Daisuke

AU - de Kruijf, Inge

AU - Ushiama, Shota

AU - van Schaik, Martin G.

AU - Brouwer, Anne-Marie

AU - Kallen, Victor

AU - van Erp, Jan B.F.

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N2 - We present CROCUFID: a CROss-CUltural Food Image Database that currently contains840 images, including 479 food images with detailed metadata and 165 images ofnon-food items. The database includes images of sweet, savory, natural, and processedfood from Western and Asian cuisines. To create sufficient variability in valence andarousal we included images of food with different degrees of appetitiveness (fresh,unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardizedphotographing protocol, resulting in high resolution images depicting all food items on astandard background (a white plate), seen from a fixed viewing (45) angle. CROCUFIDis freely available under the CC-By Attribution 4.0 International license and hosted onthe OSF repository. The advantages of the CROCUFID database over other databasesare its (1) free availability, (2) full coverage of the valence – arousal space, (3) useof standardized recording methods, (4) inclusion of multiple cuisines and unfamiliarfoods, (5) availability of normative and demographic data, (6) high image qualityand (7) capability to support future (e.g., virtual and augmented reality) applications.Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan(N = 264) provided normative ratings of valence, arousal, perceived healthiness, anddesire-to-eat using visual analog scales (VAS). In addition, for each image we computed17 characteristics that are known to influence affective observer responses (e.g., texture,regularity, complexity, and colorfulness). Significant differences between groups andsignificant correlations between image characteristics and normative ratings were inaccordance with previous research, indicating the validity of CROCUFID. We expectthat CROCUFID will facilitate comparability across studies and advance experimentalresearch on the determinants of food-elicited emotions. We plan to extend CROCUFIDin the future with images of food from a wide range of different cuisines and withnon-food images (for applications in for instance neuro-physiological studies). We inviteresearchers from all parts of the world to contribute to this effort by creating similarimage sets that can be linked to this collection, so that CROCUFID will grow into a trulymulticultural food database.

AB - We present CROCUFID: a CROss-CUltural Food Image Database that currently contains840 images, including 479 food images with detailed metadata and 165 images ofnon-food items. The database includes images of sweet, savory, natural, and processedfood from Western and Asian cuisines. To create sufficient variability in valence andarousal we included images of food with different degrees of appetitiveness (fresh,unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardizedphotographing protocol, resulting in high resolution images depicting all food items on astandard background (a white plate), seen from a fixed viewing (45) angle. CROCUFIDis freely available under the CC-By Attribution 4.0 International license and hosted onthe OSF repository. The advantages of the CROCUFID database over other databasesare its (1) free availability, (2) full coverage of the valence – arousal space, (3) useof standardized recording methods, (4) inclusion of multiple cuisines and unfamiliarfoods, (5) availability of normative and demographic data, (6) high image qualityand (7) capability to support future (e.g., virtual and augmented reality) applications.Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan(N = 264) provided normative ratings of valence, arousal, perceived healthiness, anddesire-to-eat using visual analog scales (VAS). In addition, for each image we computed17 characteristics that are known to influence affective observer responses (e.g., texture,regularity, complexity, and colorfulness). Significant differences between groups andsignificant correlations between image characteristics and normative ratings were inaccordance with previous research, indicating the validity of CROCUFID. We expectthat CROCUFID will facilitate comparability across studies and advance experimentalresearch on the determinants of food-elicited emotions. We plan to extend CROCUFIDin the future with images of food from a wide range of different cuisines and withnon-food images (for applications in for instance neuro-physiological studies). We inviteresearchers from all parts of the world to contribute to this effort by creating similarimage sets that can be linked to this collection, so that CROCUFID will grow into a trulymulticultural food database.

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M3 - Article

VL - 10

JO - Frontiers in psychology

JF - Frontiers in psychology

SN - 1664-1078

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