Food Quality and Preference最新文献

{"title":"Dissociating sensory and decision processes in tasting: Intensity affects sensitivity, while expectancies and feedback interact, affecting decision criteria","authors":"Manuel M. Ramos-Álvarez,&nbsp;Teresa L. Martín-Guerrero,&nbsp;Juan M. Rosas","doi":"10.1016/j.foodqual.2025.105552","DOIUrl":"10.1016/j.foodqual.2025.105552","url":null,"abstract":"<div><div>The aim of this study was to examine the influence of feedback on the dynamics of sensory and decision processes in a tasting task involving mixtures of salty and sour basic tastes. The Double Dissociation Additive Test within the Signal Detection Theory framework was applied to assess the effects of manipulating intensity, signal-noise base rates, and feedback on sensitivity and decision-making processes. Participants' discrimination improved as salt concentration increased, regardless of induced bias or feedback presence; however, feedback led to a general increase in sensitivity. Both signal-noise stimulus base rates and feedback influenced the decision-making process. When feedback was present, detection judgments aligned more closely with actual signal-noise stimulus base rates. However, in the absence of feedback, the relationship between base rates and response bias reversed. Implications for research in sensory evaluation and perceptual learning are discussed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105552"},"PeriodicalIF":4.9,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Free comment versus word association test: Methodological insights for sensory analysis","authors":"Méline Vautrin ,&nbsp;Eric Teillet ,&nbsp;Daniel Ahmad ,&nbsp;Christine Urbano ,&nbsp;Arnaud Thomas","doi":"10.1016/j.foodqual.2025.105555","DOIUrl":"10.1016/j.foodqual.2025.105555","url":null,"abstract":"<div><div>This study compares the Free Comment method and the Word Association Test as two consumer-based approaches for the auditory characterization of single-serve coffee machines. A total of 133 consumers evaluated four machine sounds using both methods in an intra-subject design. While both approaches yielded largely similar sensory interpretations and highlighted nearly the same key descriptors, the Word Association Test resulted in clearer product discrimination and identified more significant associations. These findings suggest that, despite their conceptual similarity, the two methods differ in the number and strength of product-term associations they generate. Further research could investigate the extent to which these findings generalize to other sensory modalities, such as smell or taste, where associative and emotional memory processes may influence consumer responses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105555"},"PeriodicalIF":4.9,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Korean consumers' perception of common Korean foods from different origins based on ethnocentrism","authors":"Eunmi Shin ,&nbsp;Edgar Chambers IV ,&nbsp;Jeehyun Lee","doi":"10.1016/j.foodqual.2025.105551","DOIUrl":"10.1016/j.foodqual.2025.105551","url":null,"abstract":"<div><div>This study explores the ethnocentrism of Korean consumers regarding food products from different countries. It focused on five food items (butter, potatoes, bottled water, beef, and Kimchi) and 13 countries of origin (Australia, Brazil, China, Colombia, India, Kenya, Korea, New Zealand, Peru, Poland, Spain, Thailand, and United States). Data was collected through an online survey from 630 Korean consumers, measuring their willingness to purchase, willingness to pay, and ethnocentric attitudes. Factor analysis was conducted using the ethnocentrism scale to identify the influencing factors, and hierarchical and K-means cluster analyses were used to group consumers into three categories: High ethnocentrism, Moderate ethnocentrism, and Low ethnocentrism. The results indicated that, irrespective of ethnocentrism levels, food products of Korean origin consistently achieved the highest scores in willingness to purchase and willingness to pay across all consumer clusters. Specifically, traditional food items such as Kimchi exhibited pronounced consumer preferences, whereas butter, regarded as a globalized product, showed no significant difference in willingness to purchase between Korean and US origins. Additionally, consumer perceptions of food products originating from China were found to be significantly low. Future research is needed to better understand how this impacts marketing strategies as the food market continues to evolve globally.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105551"},"PeriodicalIF":4.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Three independent measures of sweet taste liking have weak and inconsistent associations with sugar and sweet food intake - insights from the sweet tooth study","authors":"Eva M. Čad ,&nbsp;Merel van der Kruijssen ,&nbsp;Claudia S. Tang ,&nbsp;Leoné Pretorius ,&nbsp;Hanne B.T. de Jong ,&nbsp;Monica Mars ,&nbsp;Katherine M. Appleton ,&nbsp;Kees de Graaf","doi":"10.1016/j.foodqual.2025.105536","DOIUrl":"10.1016/j.foodqual.2025.105536","url":null,"abstract":"<div><div>Authoritative public health agencies, like the WHO, recommend reducing dietary sweetness to lower sweet liking, and thereby indirectly lowering sugar and energy intake. However, data on an association between sweetness liking and sugar/sweet food intake are inconsistent. Moreover, sweetness liking can be measured in various ways, and the agreement between methods is unclear. Baseline data from the Sweet Tooth study (<em>n</em> = 178) were used to evaluate the agreement between three different measures of sweetness liking and their association with sugar and sweet food intake. Sweetness liking was assed by: 1) psychohedonic sweetness functions, 2) sweet liker phenotype, and 3) self-reported sweet / fat-sweet preference. Sugar and sweet food intake were assessed via 24-h recall and a FFQ assessing the consumption of food groups based on taste (TasteFFQ). On a group level, the three sweetness liking measures showed similar results; sweet liker phenotype showed higher liking of high sweetness levels (F_(2,175) = 27.9, <em>p</em> &lt; .001), and higher preference for sweet and fat-sweet foods (sweet: χ²₍₂₎ = 16.2, p &lt; .001, sweet-fat: χ²₍₂₎ = 24.8;p &lt; .001). Self-reported preferences for sweet foods were associated with intake of simple sugars (χ²₍₁₎ = 6.10, <em>p</em> = .014), energy (χ²₍₁₎ = 5.82, <em>p</em> = .016), and sweet foods (χ²₍₁₎ = 5.05, <em>p</em> = .025). Neither the psychohedonic functions, sweet liker phenotype nor self-reported fat-sweet preferences were associated with sugar and/or sweet food intake (all <em>p</em> &gt; .05). These findings suggest that, while sweetness preferences can be measured using different approaches, high sweetness liking has only a limited relationship with actual sugar and sweet food intake. These findings challenge the assumption that preferences for sweet tastes drive high intakes of sweet foods and sugars.</div><div>Ethical approval for the involvement of human subjects in this study was granted by METC-WU, ABR nr. NL72134, 10/05/20.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105536"},"PeriodicalIF":4.9,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of nutritional labels on the facilitation of food image detection","authors":"Ana González ,&nbsp;Fernando Ojedo ,&nbsp;Irene Ruiz ,&nbsp;Isabel de Brugada","doi":"10.1016/j.foodqual.2025.105547","DOIUrl":"10.1016/j.foodqual.2025.105547","url":null,"abstract":"<div><div>The abundance of reduced-energy food products in modern society means consumers are frequently exposed to foods with similar sensory characteristics but differing nutritional values (e.g., sugar or sugar-free beverages). This inconsistency between sensory cues and nutritional content has been suggested to impair eating regulatory mechanisms such as flavor-nutrient learning and conditioned satiety. This research aimed to examine whether nutritional labels can serve as a tool to counteract this presumed impairment. Specifically, we investigated whether nutritional labels could modulate the previously observed attentional bias toward food stimuli. Across two experiments, we explored (1) whether attentional bias is influenced by the nutritional value of the food (Experiment 1) and (2) whether this bias can be modulated by a pre-feeding phase in which participants consumed a food item presented either with or without a nutritional label that signaled high or low caloric content (Experiment 2). Our results replicate the finding that attentional biases toward foods are modulated by their nutritional value. However, the effect of nutrition labels remains inconclusive. Future research should explore whether using this methodology with alternative nutritional label formats would be more effective.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105547"},"PeriodicalIF":4.9,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Go with the flow: How changing the default can drive consumer choice for climate friendly menu options","authors":"Anna de Visser Amundson,&nbsp;Joost de Vos,&nbsp;Robert Gallicano","doi":"10.1016/j.foodqual.2025.105546","DOIUrl":"10.1016/j.foodqual.2025.105546","url":null,"abstract":"<div><div>Restaurant customers typically select from pre-set menu options, as requesting alternatives requires additional cognitive and emotional effort. ‘Going with the flow’ is easier and often sufficient to meet perceived consumption goals (e.g., having a nice meal in a restaurant). This paper shows how restaurants can change the default option as a strategy to nudge customers toward more climate friendly choices. Specifically, we demonstrate, in a buffet restaurant field context, that setting a vegetarian option as the default (requiring customers to request the meat option) more than doubles the sales of the vegetarian option relative to the meat default condition. While these results build on previous research in a novel context, we also provide new insights into the default nudge, revealing a potential drawback of its effect. We find that changing the default can also divert customers from the focal product category and cause a significant decrease, 30.1 %, in overall sales at those buffet stations. However, customer satisfaction levels remain consistent across both conditions, suggesting that the drop in sales is not due to dissatisfaction with the vegetarian default but rather reflects the ease of choosing alternatives at other buffet stations. These findings offer a more nuanced perspective that, while changing the default can effectively encourage more climate friendly menu choices, it should be carefully designed to prevent potential business losses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105546"},"PeriodicalIF":4.9,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer preferences for seafood sustainability attributes: A comparative study of 12 markets","authors":"Peggy Schrobback ,&nbsp;Airong Zhang ,&nbsp;Christina Maxwell ,&nbsp;Francesco Tacconi ,&nbsp;Kiyokazu Ujiie ,&nbsp;Shang-Ho Yang ,&nbsp;Man-Keun Kim ,&nbsp;Thanh Mai Ha ,&nbsp;Lintang Wardyani ,&nbsp;Ningning Feng ,&nbsp;Caroline Saunders ,&nbsp;Meike Guenther ,&nbsp;Hwa-Nyeon Kim ,&nbsp;Nagaraj Samala","doi":"10.1016/j.foodqual.2025.105538","DOIUrl":"10.1016/j.foodqual.2025.105538","url":null,"abstract":"<div><div>Seafood consumers are increasingly becoming aware of products with sustainability attributes, such as low greenhouse gas emissions, animal health/welfare, and work conditions in the fishery/aquaculture sector. However, it is unclear how consumers rank these attributes in their purchase decisions compared to conventional attributes such as price, product appearance, food safety, and taste. There is also limited information available about how consumers' preferences vary across countries. This study aimed to examine consumer preferences for key sustainable and conventional seafood attributes across 12 markets. The best-worst scaling method was applied to an online survey design (<em>N</em> = 12,222), which was conducted between November 2023 to February 2024 in Australia, China, Hong Kong, India, Indonesia, Japan, New Zealand, Singapore, South Korea, Taiwan, USA, and Vietnam. The results suggest that, for all markets, food safety and taste were ranked as the most important attributes, followed by sustainability attributes such as seafood with healthy fish populations, compliance with regulations, and limited pollution. Social/ethical seafood attributes such as work conditions, animal health/welfare, and community engagement ranked among the least important across all markets. A latent class analysis identified four consumer segments across the 12 markets in relation to preferences for seafood attributes: the ‘sustainability-interested’, ‘indecisive’, ‘origin-focused’, and ‘traditional’ consumers. The findings from this study can help seafood suppliers better understand the current market for sustainability seafood attributes as a foundation for targeted promotion of their seafood products to specific consumer groups and markets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105538"},"PeriodicalIF":4.9,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143835208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Defining core science of ‘sensory and consumer science’: Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being","authors":"Hye-Seong Lee","doi":"10.1016/j.foodqual.2025.105492","DOIUrl":"10.1016/j.foodqual.2025.105492","url":null,"abstract":"<div><div>Jaeger et al.’s paper in 2025 addresses the evolving definitions of Sensory and Consumer Science, highlighting major shifts over time. They present a contemporary perspective based on survey data and invite further discussion. In response, this paper introduces and discusses key developments and definitions that have not been adequately addressed, including the evolving scope of Sensory and Consumer Science within the Asian region, particularly in South Korea. The definition of Sensory and Consumer Science should capture its uniqueness and the core scientific disciplines that enable it to develop as a coherent science. This paper argues that Sensory and Consumer Science should be recognized as an interdisciplinary and multidisciplinary science that systematically examines the interaction between human sensory perception and material stimuli, influencing consumer behavior, health, and well-being. To expand its global impact, Sensory and Consumer Science must be defined as a convergence science that integrates multiple disciplines such as psychology, cognitive science, neuroscience, nutrition, and materials science, promoting varying levels of interdisciplinary integration. A precise definition of its interdisciplinary scientific scope and methodologies is essential to ensuring its continued development. The South Korean case demonstrates how formal academic recognition at the national level establishes Sensory and Consumer Science as a structured and independent discipline. This recognition reinforces the importance of defining core interdisciplinary methodologies, securing future research, funding, and educational programs, and ensuring the field's long-term academic legitimacy.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105492"},"PeriodicalIF":4.9,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring preferences and emotional responses of a dairy-based hybrid product: insights from consumer-centric development using different health-oriented clusters","authors":"Igor Souza de Brito ,&nbsp;Elson Rogério Tavares Filho ,&nbsp;Rebeca Barcellos Elhabre de Mattos ,&nbsp;Mônica Marques Pagani ,&nbsp;Tatiana Colombo Pimentel ,&nbsp;Adriano Gomes da Cruz ,&nbsp;Eliane Teixeira Mársico ,&nbsp;Carolina Pinto de Carvalho Martins ,&nbsp;Erick Almeida Esmerino","doi":"10.1016/j.foodqual.2025.105537","DOIUrl":"10.1016/j.foodqual.2025.105537","url":null,"abstract":"<div><div>This study developed and validated a hybrid dairy product in which part of the milk was replaced with a plant-based alternative. The co-creation phase involved an online survey (<em>n</em> = 535 participants), which identified two distinct consumer clusters based on their general interest in healthy eating. Cluster 1 primarily comprised young individuals with lower health concerns and a greater preference for products with a higher milk content, whereas Cluster 2 consisted of health-conscious consumers with greater dietary awareness and a higher willingness to reduce milk content in products. Yogurts and ice creams were the most preferred categories for hybrid product development, while dairy beverages and milk substitutes were the least desired. Coconut and cashew nuts were the most preferred plant-based ingredients. Additionally, consumers prioritized qualified nutritional claims such as “high protein content,” “rich in fiber,” and “fortified with vitamins and minerals,” while claims such as “low fat” and “low sugar” were less valued. Based on these insights, a hybrid yogurt was formulated in five variations, incorporating different proportions of milk and a coconut-based milk alternative. Sensory analysis (<em>n</em> = 158 participants) revealed that samples with a higher milk content received higher liking scores and predominantly evoked positive emotions, such as “Satisfied” and “Pleasantly Surprised,” as measured by Temporal Dominance of Emotions (TDE). Conversely, formulations with a higher proportion of the coconut-based milk alternative were associated with more neutral and negative emotions, such as “Unpleasantly Surprised” and “Mild,” and demonstrated lower liking scores. The integration of co-creation with sensory validation proved successful in the development of a consumer-driven hybrid dairy product.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105537"},"PeriodicalIF":4.9,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Waiter, the checkmark please”: Restaurant managers' and customers' evaluations of nudges towards sustainable food choices","authors":"Robert J. Weijers,&nbsp;Marleen Gillebaart,&nbsp;Denise T.D. de Ridder","doi":"10.1016/j.foodqual.2025.105530","DOIUrl":"10.1016/j.foodqual.2025.105530","url":null,"abstract":"<div><div>Food choices play a key role in sustainability. Restaurants, given their significant impact on food-related carbon emissions, are a prime focus for nudging interventions targeting sustainable food choice. Before these interventions can be implemented, we need to know more about both restaurant managers' and customers' approval of these interventions. In this series of studies, we measured the evaluation of eight different co-created nudge strategies towards sustainable eating to be implemented in a restaurant context in two large, representative samples of restaurant managers (<em>n</em> = 125) and customers (<em>n</em> = 989). We find that overall, both restaurant managers and customers are positive about <em>all</em> proposed nudges. For restaurant managers, only the default was evaluated slightly less positive than the others, while for customers, information indicators (visibility, checkmarks, and icons) were slightly preferred. For restaurant managers, appreciation of nudges was predicted by the degree they saw vegetarianism as an opportunity, while for customers this was predicted by perceived outcome efficacy of restaurants, their own willingness to change, their libertarianism, and their perceived importance of vegetarian food. Furthermore, restaurant managers and customers both clearly evaluated “local” and “vegetarian” food differently. Despite overall positive evaluations, actual implementation was very low, which may relate to restaurant managers being unaware of customers' positive appraisal. Future research should endeavor to find what practical barriers towards implementation restaurant managers encounter, and how the role of customers can be supportive of the global transition towards sustainable food choices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105530"},"PeriodicalIF":4.9,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}