Artificial intelligence is rapidly transforming various industries, and now, it's making its mark on the culinary world. A recent study from the University of Illinois Urbana-Champaign explores the surprising application of ChatGPT in sensory food evaluation, specifically focusing on the beloved brownie. This innovative research offers exciting possibilities for streamlining new product development and potentially enhancing existing recipes. The study, led by Assistant Professor Damir Torrico of the Department of Food Science and Human Nutrition, examined 15 distinct brownie recipes. These recipes ranged from traditional formulations to more experimental combinations, including unconventional ingredients like mealworm powder and fish oil. Professor Torrico fed these recipe details to ChatGPT, prompting the AI to describe the sensory characteristics of each brownie, encompassing taste, texture, and overall appeal. The AI's responses were then categorized into positive, negative, or neutral sentiments. Interestingly, ChatGPT predominantly provided positive assessments, even for brownies containing unusual ingredients. This positivity aligns with the psychological phenomenon known as "hedonic asymmetry." This principle suggests that individuals (and apparently, AI) tend to describe beneficial things, such as food, in a more favorable light. Food provides sustenance and energy, leading to naturally positive responses. ChatGPT's seemingly human-like positive bias in its evaluations is a fascinating byproduct of its attempt to mimic human behavior. Professor Torrico noted that ChatGPT consistently sought out the positive aspects of each brownie, even those incorporating less conventional ingredients. The implications of this research are substantial for the food industry. Traditional sensory evaluation often relies on human taste testers, which can be time-consuming, expensive, and logistically complex. Moreover, using certain ingredients in sensory testing may not be feasible due to food safety considerations. ChatGPT offers a potential solution by providing a quicker and more cost-effective preliminary screening of various recipes and formulations. Professor Torrico explained, "Using AI can give general insights into which products warrant further testing and which should be excluded from the extensive testing process." He envisions further development of ChatGPT and similar AI models for sensory evaluation, potentially revolutionizing the food development process for businesses. Future research will involve refining ChatGPT's responses to mirror the descriptive vocabulary of human sensory panels more closely. This could further improve the accuracy and usefulness of AI-driven sensory evaluations. In conclusion, the application of AI in sensory food evaluation, as demonstrated by this study, represents a significant advancement. ChatGPT's ability to analyze recipes and provide insightful assessments opens new avenues for enhancing efficiency and innovation within the food industry, demonstrating that even the seemingly mundane task of evaluating brownies can benefit from the power of artificial intelligence.