**6. Limitations and Future Research**

The limited sample size in the experiment may present certain constraints in interpreting the results. Therefore, future research is recommended by increasing the sample size of participants. Additionally, the dependence of gender can be studied through all three methods tested in the experiment once the sample size is increased. Furthermore, the sensitivity of tasting can be checked for a second and third tasting trial using the FER method (that is, having multiple tastings during the sensory session) to understand how the result could vary with more than one trial, for the same participant. The FER can also be tested in different locations for a more ecologically valid experience, rather than a closed isolated setting, which might help in generating fewer facial expressions. Product parameters, such as particle size and emulsifiers, are also important factors contributing to the liking of yogurts, and these parameters can be measured and linked to the emotions to improve our understanding of liking in further studies.

**Supplementary Materials:** The following are available online at https://www.mdpi.com/article/10 .3390/foods10061237/s1. Table S1: List of check-all-that-apply (CATA) emotion terms given to the consumers. Table S2: List of check-all-that-apply (CATA) emojis given to the consumers. Table S3: List of emotions (unconscious responses) represented by FaceReaderTM. Table S4: Purchase intent of yogurts as rated by participants. Table S5: Price perception of yogurts as rated by participants in reference to regular yogurts (all values are in percentages).

**Author Contributions:** Conceptualization, M.G., D.D.T., F.R.D. and J.J.C.; methodology M.G. and D.D.T.; formal analysis, M.G. and D.D.T.; investigation, M.G., D.D.T. and G.H.; resources, J.J.C. and F.R.D.; data curation, M.G., D.D.T. and J.J.C.; writing—original draft preparation, M.G.; writing review and editing, M.G., D.D.T., J.J.C., G.H., L.O., S.L.G. and F.R.D.; visualization, M.G. and D.D.T.; supervision, D.D.T., J.J.C., S.L.G. and F.R.D.; project administration, J.J.C. and F.R.D.; funding acquisition, J.J.C. and F.R.D. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by a Melbourne Research Studentship from the University of Melbourne and the "Future Food Hallmark Research Initiative project" of the University of Melbourne.

**Institutional Review Board Statement:** The study was approved by the Human Ethics Advisory Group (HEAG) of the Faculty of Veterinary and Agriculture Sciences (FVAS) at the University of Melbourne (Ethics ID 1853507.2) on 22 August 2019.

**Informed Consent Statement:** Informed consent was obtained from all subjects involved in the study.

**Acknowledgments:** The authors would like to acknowledge the assistance of colleagues, including, Xinyu Miao, Behannis Mena, Melindee Hastie, Maryam Paykary, Zhenzhao Li and Claudia Gonzalez for helping in the sensory sessions. A special thanks to Hollis Ashman for helping with planning of the sensory study.

**Conflicts of Interest:** The authors declare no conflict of interest.
