PRISMA 2020 Checklist for "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 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.