-
Chew that beat! How music tempo influences eating behaviors and emotions Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-16 Riccardo Migliavada, Fabio Luceri, Luisa Torri
Music has the power to influence mood and food-related behaviors, including taste perception, appetite and food choices. Among the many technical variables, music tempo is one of those that seem to influence eating behavior the most, affecting the speed of eating and drinking and meal duration. To further investigate this phenomenon, we developed an experiment aimed to understand how music at different
-
Health, environmental, and animal rights motives among omnivores, vegetarians, and vegans and the associations with meat, dairy, and egg commitment Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-15 Kristof Dhont, Maria Ioannidou
Dietary groups differ from each other in how much they value health, environmental, and animal rights motives to reduce or quit meat consumption. In an online survey study, we investigated whether omnivores (N = 237), vegetarians (N = 151), and vegans (N = 377) not only differ in their motives for meat reduction or meat-free diets (vegetarian eating motives) but also in their motives for dairy and
-
A short version of odor awareness scale (OAS-6) Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-10 M. Rokosz, M. Pieniak, D. Marek, B. Żyżelewicz, I. Croijmans, M. Smeets, A. Oleszkiewicz
People differ in their awareness of odors in the environment. This metacognitive ability can be measured with The Odor Awareness Scale (OAS). However, the OAS consists of 32 items what makes it difficult to use in research where awareness of odors is not the main variable of interest. This study introduces a shortened version of the OAS. Participants completed either the original OAS ( = 268, 72% women)
-
Tasting and labeling meat substitute products can affect consumers’ product evaluations and preferences Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-10 Lukas Paul Fesenfeld, Nadja Zeiske, Maiken Maier, Maria Rachelle Gallmann, Ellen Van der Werff, Linda Steg
-
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-09 E.A. Tsapou, P.M. Tzortzis, E. Koussissi
Grape marc spirits in general and Greek grape marc spirits specifically, is an alcoholic drinks category with very limited information on its sensory properties, despite its commercial importance. Polarized Projective Mapping (PPM), a method first introduced by Ares et al. in 2013, is promising but has not been applied in combination with Ultra Flash Profiling (UFP) to sets of many and complex-high
-
Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-09 Cristina Zerbini, Francesca De Canio, Elisa Martinelli, Beatrice Luceri
Gluten-free products are showing an acceleration in assortment and sales growth. Nevertheless, these data should be read considering that a minimal share of the population is allergic or intolerant to gluten compared to the market share of gluten-free products. This study aims to understand why non-gluten-sensitive consumers purchase and consume gluten-free products. Through a survey, we seek to explore
-
Consumer-driven characterization of healing foods using Q methodology and Q based sorting Food Qual. Prefer. (IF 5.3) Pub Date : 2024-04-04 Ki-Beom Song, Sébastien Lê, Haeng-Ran Kim, Seon-Mi Yoo, Min-Sook Kang, Han-Na Chu, In-Seon Hwang, Jae-Hee Hong
With the global surge in interest in healing following the COVID-19 pandemic, there has been a growing interest in the concept of healing within the context of food. However, a clear understanding of how consumers perceive and define healing food is lacking. This study aimed to investigate consumer perceptions of healing food and the underlying elements that constitute the concept. Eighty subjects
-
Knowledge of traditional insect consumption impacts sensory perception and emotional responses to cookies containing crickets Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-29 Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Entomophagy has been proposed as a sustainable solution to increasing food demands worldwide. However, insect consumption is associated with negative attitudes, and this is a major barrier to consumption for many Western consumers. A consumer acceptability trial was conducted providing information about the nutritional benefits, sustainability benefits and traditional/current consumption of insects
-
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-28 Jeanine Ammann, Gabriele Mack, Nadja El Benni, Shan Jin, Paul Newell-Price, Sophie Tindale, Erik Hunter, Victoria Vicario-Modroño, Rosa Gallardo-Cobos, Pedro Sánchez-Zamora, Simona Miškolci, Lynn J. Frewer
Food production systems, especially meat and dairy supply chains, contribute to greenhouse gas emissions. An important question emerges as to whether consumers care about environmental sustainability when buying food products, as this can determine their consumption practices. Further, if sustainability labels are available, identifying information that is relevant to consumers is important. This research
-
Association of emojis to the five basic tastes (sweet, salty, sour, bitter and umami) Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-28 Lenízy Cristina Reis Rocha, Louise Paiva Passos, Alexandre Henrique Silas Souza, Katiúcia Alves Amorim, Jéssica Ferreira Rodrigues, Ana Carla Marques Pinheiro
-
Consumers’ sensory perception homogeneity and liking of chocolate Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-27 Jihye An, Jeehyun Lee
Sensory evaluation is performed through the human senses. And subjectivity and diversity of their responses are inevitably included. Confirming consumer agreement is important when drawing conclusions from a limited number of participants. Consumers were divided into clusters according to their consumption frequency, liking score, and sensory perception using the CATA questionnaire. The homogeneity
-
Geographical context of European consumers’ choices of alternative protein food: A systematic review Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-27 Hanna Zaleskiewicz, Ewa Kulis, Maria Siwa, Zofia Szczuka, Anna Banik, Francesca Grossi, Polymeros Chrysochou, Bjørn Tore Nystrand, Toula Perrea, Antonella Samoggia, Arlind Xhelili, Athanasios Krystallis, Aleksandra Luszczynska
This review synthesizes empirical evidence for the associations between alternative protein food (APF) choices and geographical context factors, including differences and similarities between consumers from various European countries, rural versus urban environments, and the “local” attribute of APF. The preregistered systematic review (PROSPERO repository, no. CRD42023388700) was conducted in 13 databases
-
The Taste Liking Questionnaire (TasteLQ) – A tool for assessment of taste liking in the Danish population Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-26 Sara Haydar, Camilla Cederbye Karlsson, Allan Linneberg, Line Lund Kårhus, Lars Ängquist, Torben Hansen, Wender Bredie, Niels Grarup
This study aimed to develop and validate a Taste Liking Questionnaire () to measure the liking of taste and oral sensations represented by food items in the Danish adult population. Food items adapted to the Danish culture were selected to represent five basic tastes (sweet, salty, sour, bitter, umami), fat sensation and two oral sensations (astringency and pungency). The reliability and validity of
-
From WEIRD to worldwide: Auditing authors’ affiliation countries over time across three leading journals publishing food-related research Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-26 Tobias Otterbring, Michał Folwarczny
Much research is based on findings obtained in Western, educated, industrialized, rich, and democratic (WEIRD) societies, largely by authors from English-speaking countries. As no systematic research has documented the magnitude of this WEIRD bias in food-related research, in general, and in sensory and consumer science, in particular, the current study examines the proportion of first authors and
-
Food essentialism: Implications for expectations and perceptions of the properties of processed foods Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-24 Bobby K. Cheon, Yan Fen Tan, Ciarán G. Forde
Despite the impact of processed foods on health, sustainability, and food security, consumers vary greatly in expectations about and preferences for processed foods. Essentialism is the lay belief that items in a category share a fundamental and immutable essence that generates the category’s defining characteristics. Although essentialism may be an important determinant of consumers’ cognitions about
-
Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-24 Nicolas Antille, Fanny Audoubert, Matthieu Camilleri, Manon Grain, Andreas Rytz, Nicolas Pineau, Benjamin Mahieu
Collecting Open Comments (OC) is a common way to learn about the product features that consumers like and dislike in internal preference mapping studies. OC has the advantage to provide a direct answer to the question “” without consumers. However, because OC does not suggest any sensory terms, consumers sometimes struggle to properly verbalize their perceptions leading to data and information that
-
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-20 Shanice Wei En Lim, Peter Kay Chai Tay
Alternative proteins have gained significant interest as useful adjuncts to facilitate the dietary transition towards more sustainable diets. However, negative consumer perceptions of these products hinder their widespread acceptance and adoption. With emerging research uncovering the role of multisensory factors in consumer perceptions and preferences, manipulating the materials of plates used to
-
The signal detection expectation profiling method with a two-step rating for guiding product optimization Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-19 Yeon-Joo Lee, Danielle van Hout, Hye-Seong Lee
Understanding consumer requirements with respect to the sensory attributes of food and the sentimental consequences is critical for enhancing consumer satisfaction and achieving market success. A recent innovation, the signal detection expectation profiling method, introduced by , utilizes the two-step rating-based ‘double-faced applicability (DFA)’ test to create expectation profiles for product attributes
-
Temporal precision and resolution of TDS and TCATA used with consumers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-18 Michel Visalli, Benjamin Mahieu, Caroline Peltier, Sylvie Cordelle, Pascal Schlich
Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) make it possible to capture temporal changes in the perception of sensory attributes within a product. However, temporal measurements bring new sources of uncontrolled variability that can make them imprecise, particularly with consumer panels. This article aims to demonstrate the importance of considering this imprecision
-
Hierarchical ranking sensory evaluation test of fresh produce quality: A case study of injured cherry tomato images Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-16 Sei Abe, Takahiro Matsui, Shige Koseki, Kento Koyama
Sensory evaluation is used to identify how humans perceive and respond to stimuli. However, current judgment criteria are limited to the number of ordinal categories. These ordinal categories do not account for variations within them, making it hard to grasp the panelist's detailed preferences fully. This study aimed to develop a hierarchical ranking test to reveal human response. The quality of 100
-
Patterns of affective images of animal-sourced food in Norway: Land versus sea Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-15 Nienke Böhm, Rouven Doran, Gisela Böhm, Charles A. Ogunbode
To get an understanding of drivers of animal-sourced protein consumption, we explored laypeople’s affective images of animal-sourced food. A national representative sample of the Norwegian population ( 783) provided free associations to six food products originating either from livestock, capture fishery, aquaculture, or hunting. Subsequently, participants evaluated their own free associations as either
-
Jellyfish as sustainable food source: A cross-cultural study among Latin American countries Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-15 Luisa Torri, Fabio Tuccillo, Francisco Alejandro Puente-Tapia, André Carrara Morandini, Johanna Segovia, Cinthya A. Nevarez-López, Valentina Leoni, Gabriela Failla-Siquier, Antonio Canepa-Oneto, Javier Quiñones, Cristina Cedeño-Posso, Enrique Laaz, Mercy Preciado, Agustín Schiariti
Jellyfish consumption is popular in Asia but neglected in other continents, where their abundance could represent a sustainable food source. This study explored the potential of jellyfish as food in the Latin American population. Through an online survey that included questions about socio-demographics, personality traits, and acceptance of jellyfish as food, responses by 6,597 Latin Americans (55
-
Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-14 M.T. Trentinaglia, M. Adler, M. Peri, L. Panzone, L. Baldi
This study delves into the multi-faceted process of consumer acceptance of innovative food products, such as insect-fed farmed fish. This is a food product that introduces new, though potentially conflicting, intangible attributes aligning with circularity and sustainability but also evoking negative emotions, such as disgust or neophobia. Drawing from two distinct studies on young and older Italian
-
Multilevel food ethnocentrism: Cross-national scale development Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-13 Carolina Ferrales, Klaus G. Grunert
In this paper, we develop the Multilevel Food Ethnocentrism (MFE) construct, broadening the ethnocentrism concept to include different group levels while at the same time concentrating on ethnocentrism with regard to food choices. This approach is grounded in Social Identity and Self-categorization theories. We develop a scale measuring multilevel food ethnocentrism, following the steps outlined previously
-
Product, individual and environmental factors impacting the consumption of no and low alcoholic drinks: A systematic review and future research agenda Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-13 Nadine Waehning, Victoria K. Wells
The no and low alcohol (NOLO) drinks industry is undergoing a significant transformation Currently the nolo beer market is worth $9.5billion globally and is predicted to grow 7.5 % a year until 2026 (). Our review seeks to answer research questions relating to understanding the current state of scholarly research on NOLO consumption and areas for future research. Using the three elements of the Mojet
-
Intuitive eating: Validation of a brief Italian version of IES-2 for university students and its relationship with food intake Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-09 Luigina Canova, Daniela Caso, Marcella Bianchi, Miriam Capasso
Intuitive eating is an adaptive eating style referring to a set of eating behaviors characterized by reliance on internal hunger and satiety cues rather than situational and emotional cues. It has four dimensions: Unconditional Permission to Eat, Eating for Physical rather than Emotional Reasons, Reliance on Hunger and Satiety Cues, and Body-Food Choice Congruence. Two studies explored the psychometric
-
Editorial overview: Alternative proteins for foods Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-07 Hans De Steur, Jeanine Ammann, Joachim J. Schouteten
-
Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-07 Maheeka Weerawarna N.R.P., Caroline Giezenaar, Petra Coetzee, A. Jonathan R. Godfrey, Meika Foster, Joanne Hort
Limited knowledge exists concerning Aotearoa New Zealand (A-NZ) flexitarians and their respective motivators and barriers towards consumption of novel plant-based products (PBPs) heralded as aids for dietary meat reduction. This study aimed to determine if A-NZ flexitarians, who have tried novel PBPs, can be segmented based on different motivators and barriers to meat reduction and PBP consumption
-
Self-selected diets: Exploring the factors driving food choices and satisfaction with dietary variety among independent adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-05 Lauren E. Ehrmantraut, Joseph P. Redden, Traci Mann, Nathaniel E. Helwig, Zata M. Vickers
Food choices determine the nutrients and other substances that build and maintain our bodies as well as consumer demand for food products. People choose specific foods, and those choices are strongly influenced by many factors. Our goal was to examine the reasons participants gave for choosing each of the foods they consumed during a 4-week study, how those influencers differed for different food classes
-
Distinct sensory hedonic functions for sourness in adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-02 Sara Spinelli, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John E. Hayes
Over the last half-century, variable responses to sweetness have repeatedly been shown to fall into a small number of hedonic responses, implying that looking only at group means may can obfuscate meaningfully different response patterns. Comparative data for sourness is quite sparse, especially in adults. While increased liking with higher acid concentration has been reported for some children, in
-
Evaluating sensory impacts of sustained Plant-Based Diets: Altered sensitivity and hedonic responses to Meat-Related odours in Sri Lankan young adults Food Qual. Prefer. (IF 5.3) Pub Date : 2024-03-01 Sashie Abeywickrema, Sandul Gunathunga, Janitha K. Walpita, Ranil Jayewardena, Mei Peng
The global surge in the adoption of plant-based diets (PBD) over the past decade, driven by an increasing awareness of its health and environmental advantages, underscores the need to investigate the relationship between PBD and sensory perception. In many Asian countries, vegetarianism is a traditional dietary regimen. The current cross-sectional study, involved Sri Lankan young adults, aims to test
-
Societal perceptions and attitudes towards genetically modified (GM) crops, feed, and food products in the Middle East, North Africa, and Turkey (MENAT) region: A systematic literature review Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-29 Khalid Ramadan Medani, Alexandra Neill, Guy Garrod, Mercy Ojo, Carmen Hubbard
Modern biotechnology and associated genetic modification techniques can help tackle several global challenges including, , climate change and food security. However, there is a great deal of global controversy regarding the prudence of their application in food production. Hence, societal acceptance of GM crops and foods is crucial for their proliferation and commercialisation to be successful. In
-
Cool or hot: How dietary restraint produces both positive and negative eating behaviors Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-28 Kelly Moore, Doug Walker, Russ Laczniak
Restrained eating is the tendency to restrict food intake to control weight. Restrained eaters’ behavior is thought to be under cognitive control. The dual process model classifies human cognition into two systems: 1) the reflective system, which is slow, deliberative, and conscious (i.e., the “cool system”), and 2) the automatic system, which is fast and unconscious (i.e., the “hot system”). Previous
-
Assessing the visual appeal of real/AI-generated food images Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-28 Giovanbattista Califano, Charles Spence
A study designed to investigate the ability of individuals to differentiate between AI-generated and authentic food images, as well as the impact of disclosing this information on the consumer perception of the appeal of these images is reported. Two online experiments were conducted with real and AI-generated food images stretching across the unprocessed, processed, and ultra-processed food continuum
-
PROP taste status has limited impact on wine flavour perception and acceptability by consumers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-27 Celia Criado, Carolina Muñoz-González, Virginia Fernández-Ruíz, Teresa Arroyo, Juan Mariano Cabellos, Antonio Palacios, María Angeles Pozo-Bayón
Individual differences in the perception of oral and -olfactive stimuli can affect wine consumer’s preference. The aim of this work was to understand how individual variation in PROP taste status (PTS) (response to 6-n-propylthiouracil) affects the perceived intensity of oral (acid, sweet, bitter, astringency) and -olfactive sensory stimuli (fruity and woody aromas) and liking. The correlation between
-
Differences in drivers of healthy eating and nutrition app preferences across motivation-based consumer groups Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-21 Muriel C.D. Verain, Ireen Raaijmakers, Saskia Meijboom, Sandra van der Haar
The aim is to explore whether and how different consumer groups, based on health motivations, differ in their drivers to adopt a healthy diet and their preferences for nutrition app properties. Four groups were identified: Health-motivated, Moderately-motivated, Body-motivated and Mind-motivated consumers. All groups are motivated to consume a healthy diet, although the Moderately-motivated less than
-
-
How a health goal activation drives the Nutri-Score effect Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-18 Eva Heeremans, Maggie Geuens, Iris Vermeir
The Nutri-Score nutrition label has been found to improve consumers’ food choices in several previous studies. It is not clear though why this would be the case. Using a multi-methods approach consisting of four experimental studies (covering in total 1150 respondents and 145 products), we provide evidence that the Nutri-Score serves as a health prime and activates health goals in and of itself. This
-
Exploring food purchase decisions in food insecure households: An exploratory qualitative study in an emerging Latin American country Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-17 Leandro Machín, Gerónimo Brunet, Gabriela Fajardo, Luciana Bonilla, María Costa, Fernanda González, Silvia Bentancor, Alejandra Girona, Sofía Verdier, María Rosa Curutchet, Adriana Cauci, Lucía Pochellú, Gastón Ares
An in-depth understanding of how citizens make their food choices is necessary to develop targeted strategies to promote healthier dietary habits. However, studies with vulnerable populations in non-WEIRD (Western-Educated-Industrialized-Rich-Democratic) societies are still scarce. In this context, the present study aimed at exploring the food purchase decisions of adults in charge of children and
-
The development and validation of a macronutrient and taste preference ranking task in multiethnic Asian population Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-16 Irving Yu Le Shua, Rahmania Putri Dewinta, Pey Sze Teo, Dorrain Yanwen Low, Kalpana Bhaskaran, Win Nie Loh, Lim Yen Peng, John Chambers, Theresia Mina
Understanding how changes in individual food preferences in a dynamic environment translate into dietary choices helps to unravel the aetiology of suboptimal nutrition in the population. To facilitate the measurements of food preferences in a multiethnic Asian population, we aimed to develop and validate the Macronutrient and Taste Preference Ranking Task (MTPRT) in an Asian population. We shortlisted
-
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-13 Ying Yang, Sooyeon Kim, Robin Dando
Food consumption is by its nature a crossmodal, multisensory experience. The combined inputs from our senses provide the perception of a “flavor”. Altering input from one sensory modality can change the perception from another. Previous research has shown that visual, auditory, olfactory, and somatosensory, as well as gustatory systems contribute to flavor. However, the vast majority of this work concerns
-
Germans' attitudes toward the microbial protein Solein® and willingness to consume it – The effect of information-based framing Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-10 Lena Szczepanski, Sharon Sass, Christina Olding, Jacqueline Dupont, Florian Fiebelkorn
Microbial protein obtained by cultivating hydrogen-oxidizing bacteria may provide a more sustainable alternative to conventional meat. The present study investigates the attitudes of the German population ( = 642) toward the microbial protein Solein® as a meat alternative and their willingness to consume it. In addition, the influence of selected nutritional and environmental psychological variables
-
Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-08 Ansung Kim, Åsa Öström, Mihaela Mihnea, Jun Niimi
For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the
-
“We Chinese just want meat!” An analysis of Chinese netizens’ reactions to vegetarian advocacy Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-07 Guojun Zeng, Zheng Chen, Shuru Zhong
The shift to a vegetarian diet has multiple benefits, including the promotion of public health, sustainability, and animal welfare. Despite these advantages, vegetarian food choices often provoke controversy, particularly on social media platforms. On International Vegetarian Day 2021, renowned Chinese actress Zhang Jingchu endorsed a documentary titled on Weibo, igniting widespread discussion among
-
Erratum to “Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits”. [Food Qual. Prefer. 109 (2023) 104917] Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-07 S. Spinelli, L. Pierguidi, G. Gavazzi, C. Dinnella, A. De Toffoli, J. Prescott, E. Monteleone
-
Cross-cultural adaptation, validation and reliability analysis of child food neophobia scale among Pakistani preschoolers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-03 Muhammad Jamal Khan, Almab Zainab, Syed Ubaid Ullah Shah, Muhammad Bilal Khan, Minchan Wu, Jiaqi Huo, Hanshuang Zou, Qian Lin
The evaluation of food neophobia in preschool-aged children is crucial as it helps in understanding their eating habits, ensuring their nutritional adequacy, and promoting healthier food choices from an early age. This study aimed to culturally adapt the Child Food Neophobia Scale (CFNS) for Pakistan, determine the prevalence of preschooler’s food neophobia and find out its correlation with different
-
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Fuyumi Horie, Mio Kamei, Misaki Nishibe, Yukino Ogawa, Masako Tanibuchi, Naomi Gotow, Naomi Oyama-Okubo, Kaoru Kohyama, Tatsu Kobayakawa, Yuko Kusakabe
-
Deprivation of visual stimuli increases sensitivity to sweet taste in a Vietnamese Kinh population Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Emilia Leszkowicz, Hung Ngoc Pham, Minh Tu Thi Nguyen, Hong Son Vu, Son Chu Ky, Artur Hugo Świergiel
Temporal visual deprivation increased sweet but not other basic tastes’ sensitivity in a Central European population as shown recently (). We aimed to investigate whether this is a more general trait independent of ethnicity, or specific to a geographic region. We, therefore, assessed taste recognition thresholds for basic tastes: sweet, bitter, salty, sour, and umami, in a Southeast Asian population
-
Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Takahiro Wakihira, Michel Visalli, Pascal Schlich
Most descriptive or hedonic tests with consumers collect their responses after consumption of a small portion of the product. However, eating and drinking experiences are rather variable during consumption of the full portion. The first objective of this study was to determine if 3-step evaluations with full consumption of a product can bring additional information compared to a single evaluation.
-
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-02 Dieuwerke P. Bolhuis, Aaron Wouters, Lise A.J. Heuven
The size and shape of foods are geometrical textural properties that have been shown to influence food intake. Changing shapes and sizes of carrier food such as bread influences the spreadable surface area and this may affect the amount of toppings used. In a cross-over study, 37 participants (11 males, 24 ± 7 years old, BMI of 23 ± 3 kg/m) consumed three times an ad libitum breakfast consisting of
-
Using functional data analysis (FDA) for time-intensity (T-I) evaluation of perceptual efficacy, exemplified by a supplement tablet longitudinal study Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-01 Carla Kuesten, Jian Bi, Holiday Durham Zanetti, Jennifer Dang
A longitudinal study was undertaken recently in the USA to investigate the perceptual efficacy of a supplement tablet. Efficacy was assessed using an 11-attribute 5-point Rating Scale (RS). The RS diary time-intensity data were analyzed using functional data analysis (FDA). The mean RS functional curves and their 1st and 2nd derivative curves are produced. Attribute intensities (symptom relief) are
-
Sustainability information, taste perception and willingness to pay: The case of bird-friendly coffee Food Qual. Prefer. (IF 5.3) Pub Date : 2024-02-01 Klaus G. Grunert, Han-Seok Seo, Di Fang, Victoria J. Hogan, Rodolfo M. Nayga Jr.
Using bird-friendly coffee as an example, we investigated how sustainability information affects willingness to pay directly, to what extent this effect is mediated by taste perception and whether the effect of the sustainability information on taste perception is due to positive affect and/or due to a feeling of moral satisfaction. Stability of these effects was studied across two coffee tastings
-
Product discrimination ability of temporal sensory evaluation methods used with consumers Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-30 Michel Visalli, Sylvie Cordelle, Noëlle Béno, Pascal Schlich
The objective of this study was to determine which temporal sensory evaluation methods (TDS, TCATA, AEF-D, AEF-A), variables (citations, durations, times of citation) and statistical analyses are the most discriminative when measurements are collected from consumers. This study is based on data collected on model stimuli delivered by a gustometer (controlled temporal differences) and on four categories
-
Effectiveness of nudge interventions to promote fruit and vegetables’ selection, purchase, or consumption: A systematic review Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-26 Carla Almeida, José Azevedo, Adriana Fogel, Eduarda Lopes, Catarina Vale, Patrícia Padrão
This study assessed the effectiveness of nudge interventions aiming to increase the selection, purchase, or consumption of fruit and vegetables (F&V) in real-life settings. The review searched three databases (Pubmed, Scopus and Web of Science) covering the period from 2008 to October 2022. Interventions were classified as either single or multi-stranded, based on the use of one, or two or more typologies
-
The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-24 Pauline Joussain, Agnès Giboreau, Barbara Zellner, David Morizet, Sebastien Romagny
User experience results from the interaction between a product and a user in a context. It is well-established that environmental context influences product perception and can even drive preference, especially when it is coherent with the product. However, there exist few studies testing the same product in different user experiences, where context changes but is not the only factor that does. By testing
-
-
Children’s physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-23 N. da Quinta, A.B. Baranda, Y. Ríos, R. Llorente, A.B. Naranjo, I. Martinez de Marañón
Texture is one of the main attributes that determine food preferences in schoolchildren. While texture acceptance and preference has been widely investigated in this target group, the effect of texture on other aspects of the food behaviour is still lacking. In this regard, one previous study evaluated the emotional response elicited by liquid textures showing that thicker liquids are less liked by
-
Decoding the meaning of alternative proteins: Connotations and music-matching Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-23 Kosuke Motoki, Ayana Bunya, Jaewoo Park, Carlos Velasco
Alternative proteins have recently received significant attention from both academia and industry. Given the reported lower willingness of consumers to accept these alternative protein sources, it is crucial to gain insights into consumers' perceptions of them. Study 1, based on the theory of the meaning of objects and concepts, unveiled the connotative meaning (evaluation, potency, activity) associated
-
Individual differences in sensitivity to taste-shape crossmodal correspondences Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-19 Erick G. Chuquichambi, Enric Munar, Charles Spence, Carlos Velasco
People generally associate curved and symmetrical shapes with sweetness, while associating angular and asymmetrical shapes with the other basic tastes (e.g., sour, bitter). However, these group-level taste-shape correspondences likely conceal important variation at an individual-level. We examined the extent to which individuals vary in their sensitivity to crossmodal correspondence between curvature
-
Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages Food Qual. Prefer. (IF 5.3) Pub Date : 2024-01-17 Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi
In our previous study, sucrose was shown to be able to transfer in the form of aerosol particles from oral cavity to nasal cavity and deposit onto the olfactory cleft and then be “smelled” during oral consumption. To further elucidate the important roles of aerosol particles in olfactory sensation of sweetness, further sensory tests were designed in this study for sucrose, sucralose, rebaudioside A