Food Quality and Preference最新文献

{"title":"Machine learning for predicting aroma, flavour and preference of foods and beverages: case studies with small and imbalanced datasets","authors":"J.J. Nijdam ,&nbsp;D. Torrico ,&nbsp;L. Kumar ,&nbsp;V. Chelikani","doi":"10.1016/j.foodqual.2026.105877","DOIUrl":"10.1016/j.foodqual.2026.105877","url":null,"abstract":"<div><div>Datasets for training and testing machine learning models to predict intensities of aroma and flavour attributes and preference ratings for foods and beverages from instrumental measurements are often limited in size due to the cost and effort of producing and analysing samples. A consequence can be poor and unreliable predictive performance of models. Case studies using published white wine, citrus peel and yoghurt datasets have been conducted to examine potential solutions. Selecting expressive instrumental measurements that meaningfully reflect sensory attributes or drivers of preference is important for accurate prediction. Using a categorical scale with a limited number of categories for sensory evaluation can help ensure sufficient samples are allocated to each category, improving model generalisability and reducing prediction bias. After data collection, accuracy can be increased by merging categories to blend out a portion of any sensory noise and balance samples more evenly across the remaining categories. The latter can be helpful if techniques such as Synthetic Minority Over-sampling Technique (SMOTE) prove unsatisfactory for addressing prediction bias in models trained on imbalanced datasets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"140 ","pages":"Article 105877"},"PeriodicalIF":4.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171719","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":"Anticipatory judgments and learned utility: how context shapes sports drink perception","authors":"Daniel Schoonbrood,&nbsp;Julien Delarue","doi":"10.1016/j.foodqual.2026.105878","DOIUrl":"10.1016/j.foodqual.2026.105878","url":null,"abstract":"<div><div>Food judgments are shaped not only by sensory pleasure but also by expectations, linking product attributes to situational goals. Utilizing immersive room technologies, this study examined how context influences situational appropriateness and liking for sports drinks with varying sodium and sucrose concentrations. Consumers (<em>n</em> = 125) who frequently use sports drinks during cardiovascular exercise evaluated six sports drink formulations under simulated <em>Cardio</em> (<em>n</em> = 62) or <em>Office</em> (<em>n</em> = 63) scenarios. Results revealed a significant context × sodium interaction in which increased sodium concentrations enhanced appropriateness in the <em>Cardio</em> scenario but reduced it in the <em>Office</em> scenario, independent of liking. By contrast, the effect of sucrose was weaker and was not sensitive to context. Additionally, we found greater heterogeneity in appropriateness judgments under <em>Cardio</em> scenarios, with latent subgroups emerging among participants. Observed patterns suggest that prior experience with sports drinks and exercise context modulated how sensory cues were interpreted, leading to individualized evaluative strategies. Our findings support the view that appropriateness judgments operate as anticipatory expressions of learned utility, integrating sensory cues with remembered experiences of physiological benefit and culturally reinforced meanings about the situations in which certain foods “fit.” These results highlight appropriateness as a distinct evaluative construct bridging sensory pleasure and context-driven food choice.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"140 ","pages":"Article 105878"},"PeriodicalIF":4.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171721","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":"Analytic-holistic tendencies differentially impact consumer response dependent on measurement method and context: A case study with chocolate","authors":"Jennifer Wagner ,&nbsp;Annu Mehta ,&nbsp;Simone Poggesi ,&nbsp;Joanne Hort","doi":"10.1016/j.foodqual.2026.105860","DOIUrl":"10.1016/j.foodqual.2026.105860","url":null,"abstract":"<div><div>As sensory and consumer researchers work to better understand consumer decision-making, a focus on consumer product evaluation in environments that are closer to the real world than traditional central location tests has emerged. However, not all consumers respond in the same way across different environments. The notion that variations in cognitive styles, namely analytic-holistic tendencies, impact consumer response and susceptibility to context effects has been highlighted in existing literature. This typically sized consumer sensory study (<em>n</em> = 115) investigated whether grouping participants based on analytic-holistic tendencies provided additional insight into consumer response to chocolate in a traditional CLT and an immersive home virtual environment (VE). Whole-sample analysis indicated differences in sensory perception based on context, across both traditional sensory intensity questions and a speeded-response task. Furthermore, based on context, the holistic group (<em>n</em> = 56) exhibited changes in emotional and conceptual product association speeded-responses, whilst the analytic group showed changes in sensory product association speeded-responses. No between-group differences existed when considering liking or sensory perception. However, the analytic group (<em>n</em> = 59) exhibited more significant mean drops in liking than the holistic group when attributes were not Just-About-Right, which was particularly apparent in the VE environment. Findings indicate that the food-related cognitive thinking style tool used may not measure a single coherent construct. Nevertheless, using such a tool can provide insights into consumer decision-making. Results also suggest that context may have differential effects across certain groups of consumers; a consideration for sensory and consumer scientists when deciding on testing methods.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"140 ","pages":"Article 105860"},"PeriodicalIF":4.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146071012","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 the longitudinal links of chemosensory hedonic capacity with appetitive traits and satisfaction with food-related life in Chinese older adults","authors":"Jiayi Han ,&nbsp;Yueyang Xiao ,&nbsp;Peiyi Wang ,&nbsp;Yunyi Cheng ,&nbsp;Wesley R. Barnhart ,&nbsp;Jinbo He","doi":"10.1016/j.foodqual.2026.105867","DOIUrl":"10.1016/j.foodqual.2026.105867","url":null,"abstract":"<div><div>Chemosensory hedonic capacity, the ability to derive pleasure from smells and tastes, is closely related to eating behaviors and overall well-being. However, research on chemosensory hedonic capacity has rarely focused on older adults and is largely limited to cross-sectional designs. Given the importance of sensory functions, eating behaviors, and satisfaction with food-related life (SWFL) for the well-being of older adults, it is important to investigate chemosensory hedonic capacity and its associations with eating behaviors and SWFL in this population. Thus, the present, one-year longitudinal study examined the prospective associations between chemosensory hedonic capacity, appetitive traits (as comprehensive indicators of eating behaviors), and SWFL among Chinese older adults. A total of 551 participants (46.6% men; <em>M</em>_age = 59.06 years) completed online surveys at baseline (T1), with 202 of these participants completing the surveys one year later (T2). Multivariate regression and mediation analyses were conducted. Results revealed that higher chemosensory hedonic capacity at T1 was associated with higher <em>enjoyment of food</em> at T2, lower <em>food fussiness</em> at T2, and higher SWFL at T2, after adjusting for covariates and the autoregressive effects. Mediation analyses showed that higher chemosensory hedonic capacity at T1 was related to lower <em>food fussiness</em> at T2, which, in turn, was related to greater SWFL at T2, supporting the mediating role of <em>food fussiness</em> at T2. These findings extend the literature by highlighting the longitudinal associations of chemosensory hedonic capacity with appetitive traits and SWFL in older adults, which have important implications for developing strategies to improve eating behaviors and food-related well-being in this population.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"140 ","pages":"Article 105867"},"PeriodicalIF":4.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171720","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":"Drivers, barriers, and intentions related to substituting meat with pulses: a comparative study in at-home and out-of-home settings in Germany","authors":"Alina Weber ,&nbsp;Florian Fiebelkorn ,&nbsp;Thomas Krikser ,&nbsp;Ulrich Enneking","doi":"10.1016/j.foodqual.2026.105869","DOIUrl":"10.1016/j.foodqual.2026.105869","url":null,"abstract":"<div><div>Pulses and pulse-based products are a promising alternative to meat since they have nutritional and environmental benefits. However, their consumption in Germany remains low. In this study, we investigate the factors influencing German consumers' intention to substitute meat with pulses, comparing at-home and out-of-home settings. Based on a nationwide online survey (<em>n</em> = 964), hierarchical regression models were used to analyze person-related, nutritional–psychological, and product-related predictors. The results indicate that meat attachment, age, and an omnivorous diet are significant negative predictors of substitution intention in both settings. Attitudes toward pulses as (ingredients in) food negatively predict substitution intention, potentially indicating moral licensing or an attitude–behavior gap. Contrastingly, subjective norms are significant positive predictors—particularly in out-of-home settings. Taste- and texture-related motives for consuming pulses are relevant only in at-home contexts. These findings emphasize the need for context-sensitive strategies: Efforts to overcome sensory and practical barriers are required in at-home settings, while efforts to make out-of-home settings leverage points through norm-based interventions and professional meal preparation are required. Ensuring product availability and implementing tailored communication are also essential for transitioning toward more plant-based diets.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"140 ","pages":"Article 105869"},"PeriodicalIF":4.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171718","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":"Correspondence between stated and operational preferences – An examination of overall liking, preference rankings, and three methods of takeaway choice","authors":"Adam Chismar,&nbsp;Christopher T. Simons","doi":"10.1016/j.foodqual.2026.105864","DOIUrl":"10.1016/j.foodqual.2026.105864","url":null,"abstract":"<div><div>Allowing subjects to select a product from a consumer test as a “takeaway” has been suggested as a way to operationalize preference testing. We investigated the relationship between overall liking, purchase preference, and takeaway metrics for three flavors of fruit chips across three weeks. Three takeaway methods were used: “Only One,” in which panelists took only one sample cup in a flavor of their choice, “Fixed Number,” in which panelists took exactly three sample cups while deciding the flavor for each, and “Broad Choice,” in which panelists took anywhere from one to nine sample cups with a maximum of three of each flavor. Results suggest that the three methods perform similarly with respect to preference data, but for liking data the fixed number method had higher correlations. Additionally, it was found that normalizing the overall liking data via <em>Z</em>-scores produced higher correlations for both the fixed number and broad choice methods. Changes in liking scores and preference rankings remained consistent between weeks. Together the data suggest that correlation between stated and operational preferences were maximized under the “Fixed Number” condition once liking data had been normalized via a <em>Z</em>-score approach. These improvements in correspondence between stated preferences and actual behavior may enable development of novel models that more accurately translate traditional liking benchmarks into real-world purchasing behavior, preventing well-liked but not frequently purchased products from reaching the shelf and reducing resource loss in the process.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105864"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035346","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 interaction between mood, dietary restraint, and emotion regulation on snack food choice and consumption: A naturalistic food diary study","authors":"Isaac Williams ,&nbsp;Eva Kemps ,&nbsp;Daniel King","doi":"10.1016/j.foodqual.2026.105861","DOIUrl":"10.1016/j.foodqual.2026.105861","url":null,"abstract":"<div><div>Dietary restraint is a common weight regulation strategy, yet long-term adherence is frequently disrupted by emotional influences. These disruptions may stem from difficulties in emotion regulation strategy and capability use. The present study utilised a naturalistic seven-day snack diary method to examine the relationships between mood (state and trait), dietary restraint, and emotion regulation on snack choice and consumption. Each day, 155 women recorded their snack intake alongside their mood prior to consuming each snack. Results indicated an interaction between state mood and dietary restraint, with negative (but not positive) mood associated with greater unhealthy snack intake for restrained eaters, compared to unrestrained eaters. Emotion regulation was found to have only a limited moderating role in this relationship, suggesting instead that a restrained eater’s ability to interpret and process their emotional state is more likely to influence their snacking behaviour. Trait affect did not interact with dietary restraint to predict eating behaviour, suggesting that momentary emotional states have a stronger impact on dietary adherence than chronic emotional tendencies. These findings highlight the impact of emotional awareness and real-time mood regulation in influencing snacking behaviour, and inform potential intervention targets to support sustainable weight regulation goals.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105861"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974949","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":"From microbes to market: Unveiling consumers’ beliefs regarding precision fermentation-derived Gouda","authors":"Jana Kilimann ,&nbsp;Monika Hartmann ,&nbsp;Janine Macht ,&nbsp;Jeanette Klink-Lehmann","doi":"10.1016/j.foodqual.2025.105844","DOIUrl":"10.1016/j.foodqual.2025.105844","url":null,"abstract":"<div><div>Environmental and ethical challenges associated with livestock farming have spurred the development of innovative food production approaches. Precision fermentation offers a promising strategy to create authentic animal-free dairy products, by harnessing microorganisms to produce milk proteins. As an alternative production process for cheese, which many consumers find hard to forgo, this approach can make a significant contribution to more sustainable food production – provided that consumers accept such innovative foods. This pre-registered study aimed to investigate German consumers’ purchase intentions for Gouda, produced using precision fermentation. It was examined whether consumers’ self-oriented beliefs, focusing on safety, nutritiousness, and taste, or their societal-oriented beliefs, emphasizing climate change mitigation, animal welfare, and food security, more strongly influenced their attitudes toward the product. Additionally, the study assessed the moderating effects of environmental self-identity, trust in food sector stakeholders, and food technology neophobia. An online survey was conducted with 420 participants. The hypothesized model was tested using Partial Least Squares Structural Equation Modelling to determine the relationships between beliefs, moderating factors, consumers’ attitudes and purchase intentions. The estimation suggests that both self-oriented and societal-oriented beliefs exhibit positive effects on consumers’ attitudes, with self-oriented beliefs playing a dominant role. Contrary to expectations, food technology neophobia positively moderated the relationship between self-oriented beliefs and attitudes. These findings highlight the importance of consumer education emphasizing safety, nutritiousness, and taste, for the successful market introduction of precision fermentation-derived Gouda in Germany. Future research should conduct purchasing experiments and taste tests to further explore consumer behavior in real-world settings.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105844"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145908817","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":"Exposure to dynamic social norm messages increases plant-based food choice: An online and field-based experiment","authors":"Katie L. Edwards ,&nbsp;Philipp Laqué ,&nbsp;Ryan Matthew Thurman ,&nbsp;Suzanne Higgs","doi":"10.1016/j.foodqual.2026.105856","DOIUrl":"10.1016/j.foodqual.2026.105856","url":null,"abstract":"<div><div>Quick-service restaurants (QSRs) are increasing the availability of plant-based options. However, there is a gap between the availability of these items and consumer demand. One strategy to promote plant-based food consumption is social norm messages which provide information about others' behaviour. This remains to be fully examined in a QSR setting, hence, across two experimental studies, we examined the effectiveness of social norm messages on increasing plant-based food choices. The effectiveness of social norm messages may vary by individual characteristics; thus, collectivism was examined as a potential moderator. Study 1 comprised an online experimental study with participants from eight countries (<em>N</em> = 892). Participants were asked to select a plant- or meat-based meal following exposure to either a descriptive, dynamic, or injunctive social norm message, or a no-norm control message. Questionnaire data was used to examine collectivism as a moderator. The dynamic and injunctive norm messages, but not the descriptive norm message, increased plant-based food choices in Study 1. Collectivism did not significantly moderate the relationship between plant-based food choices and social norm messages. A field study (Study 2) was also conducted. Participants were exposed to a social norm message (descriptive or dynamic) or standard-control message at order terminals in real-world QSRs. Only dynamic norms were found to increase plant-based food choices. Overall, these findings suggest that implementing dynamic social norms into real-world QSRs could be an effective strategy for increasing plant-based food consumption to improve human and planetary health. Further research examining the long-term effects on food choice is needed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105856"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035348","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":"Can health information and Price incentives promote whole-grain bread choices? A real purchase experiment in China","authors":"Xin Zhang ,&nbsp;Jingjing Wang ,&nbsp;Shenggen Fan ,&nbsp;Edith J.M. Feskens ,&nbsp;Ming-Jie Duan","doi":"10.1016/j.foodqual.2026.105857","DOIUrl":"10.1016/j.foodqual.2026.105857","url":null,"abstract":"<div><div>Despite growing evidence linking whole grains to improved health outcomes and food system sustainability, consumption remains critically low in China, underscoring an urgent need for effective interventions. This study investigated the effects of information intervention and price subsidy on promoting whole-grain bread choices among Chinese consumers, using a controlled quasi-experiment in a real supermarket in urban Beijing. Three conditions—information intervention, price-subsidy intervention, and control—were implemented in separate time slots over the course of eight days. The information intervention featured the recommended whole grain intake levels from the 2022 Chinese Dietary Guidelines, displayed next to whole-grain bread products. The price-subsidy intervention provided a post-purchase cash rebate, reducing the price of high whole-grain content bread products to match the lowest-priced bread available in the experiment. A total of 364 participants' choice records from shopping receipts were collected, consisting of 132 in the control group, 126 in the information intervention group, and 106 in the price-subsidy intervention group. Compared to those in the control group, participants in the price-subsidy intervention group had significantly increased choices of high whole-grain content bread (OR = 4.67, 95% CI 2.61–8.38), whereas the information intervention showed no effect on whole-grain bread choices (OR = 0.95, 95% CI 0.58–1.56). The effects remained robust after adjusting for individual socio-demographic characteristics and shopping day. Our findings suggest that, in China, price subsidies may be more effective in promoting whole-grain consumption compared with providing health information in complex retail environments.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"139 ","pages":"Article 105857"},"PeriodicalIF":4.9,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035345","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}