Food Quality and Preference最新文献

Investigating consumer heterogeneity in multiblock L-shape data by combining SO-PLS regression and two-step procedure 结合SO-PLS回归和两步法研究多块l形数据中的消费者异质性

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-15 DOI: 10.1016/j.foodqual.2025.105580

Quoc Cuong Nguyen

{"title":"Investigating consumer heterogeneity in multiblock L-shape data by combining SO-PLS regression and two-step procedure","authors":"Quoc Cuong Nguyen","doi":"10.1016/j.foodqual.2025.105580","DOIUrl":"10.1016/j.foodqual.2025.105580","url":null,"abstract":"<div><div>This manuscript proposes, for the first time, a new way to analyse L-shape data by combining the Sequential and Orthogonalized – Partial Least Square (SO-PLS) regression, and the Two-step PLS based Procedure (TSP) approach in the so called Sequential and Orthogonalized – Two Step Procedure (SO-TSP) approach. In a sensory and consumer study conducted in Norway, two blocks of sensory properties data (i.e. beginning, and middle-end of eating process), one block of consumer preferences liking data, and two blocks of consumer attributes data (i.e. health, and taste) were collected. Data were analysed in two steps. In <em>step 1</em>, consumer liking data are regressed onto sensory properties at the beginning and middle-end of eating process using the SO-PLS regression. Then, consumers were then segmented according to the Principal Components of Predictions (PCP) correlation. In <em>step 2</em> consumer dummy variables, which represent two segments from step 1, are regressed onto the two consumer attributes blocks data (i.e. attitudes to taste and healthiness) using SO-PLS regression. These findings demonstrate that the SO-TSP approach is a useful and flexible tool to investigate and understand the complex relations among consumer segments, and the different blocks of dynamic sensory properties, and different types of consumer attributes data. Methodological implications and recommendations for academia, and future research avenues are discussed and outlined.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105580"},"PeriodicalIF":4.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144083862","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}

引用次数: 0

Sufficiency in the kitchen: Intention to reuse food leftovers and associated design strategies 厨房的充分性：剩饭剩菜再利用的意图和相关的设计策略

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-09 DOI: 10.1016/j.foodqual.2025.105571

Shahrokh Nikou, Lise Magnier, Heleen S. Sinnige

{"title":"Sufficiency in the kitchen: Intention to reuse food leftovers and associated design strategies","authors":"Shahrokh Nikou, Lise Magnier, Heleen S. Sinnige","doi":"10.1016/j.foodqual.2025.105571","DOIUrl":"10.1016/j.foodqual.2025.105571","url":null,"abstract":"<div><div>Household food waste plays a crucial role in the overall global food waste problem. A significant portion of this waste consists of edible leftovers that could be repurposed instead of discarded. However, leftover reuse remains an underexplored strategy for reducing food waste, despite its potential to contribute to more sustainable food consumption. By framing leftover reuse as a sufficiency-driven behavior, this study positions it as a key strategy for reducing food waste and fostering responsible consumption. Following a mixed method approach consisting of qualitative interviews, a survey and creative sessions with designers, this research explores the psychological factors that influence individuals' intentions to reuse food leftovers and provides practical design strategies to encourage leftover reuse. Based on a dataset of 244 households in the Netherlands, we use Structural Equation Modeling (SEM) to test a conceptual model grounded in psychological constructs, assessing factors influencing intention to reuse leftover food. The findings reveal that attitudes, and personal norms are significant factors in encouraging reuse of leftover food, while perceived health risks negatively affect attitudes towards reuse. Based on qualitative and quantitative insights, six evidence-based design strategies were developed to address both psychological motivators and practical challenges. The results contribute to the literature and practice by highlighting the psychological determinants of food leftover reuse and proposing interventions to foster sustainable food consumption practices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105571"},"PeriodicalIF":4.9,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949066","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}

引用次数: 0

The relative effect of warning labels, claims, and brand on the food choices of consumers over 60 years of age living in Brazil 警告标签、声明和品牌对巴西60岁以上消费者食品选择的相对影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-08 DOI: 10.1016/j.foodqual.2025.105578

Inayara Beatriz Araujo Martins , Marcela de Alcantara , Gastón Ares , Rosires Deliza

{"title":"The relative effect of warning labels, claims, and brand on the food choices of consumers over 60 years of age living in Brazil","authors":"Inayara Beatriz Araujo Martins , Marcela de Alcantara , Gastón Ares , Rosires Deliza","doi":"10.1016/j.foodqual.2025.105578","DOIUrl":"10.1016/j.foodqual.2025.105578","url":null,"abstract":"<div><div>Nutrition plays a crucial role in maintaining health and quality of life in old age. Therefore, strategies aimed at improving diet quality are highly relevant. The objective of this work was to evaluate the relative effect of front-of-package warning labels on the food choices of consumers over 60 years of age living in Brazil. A total of 1125 participants over 60 years old were recruited using an Instagram advertisement. They were randomly allocated to four experimental groups, defined considering two 2-level variables: type of warning label (black magnifier vs. black octagon) and information about warning labels (with information vs. no information). Participants in each of the four groups completed a choice-conjoint task involving pairs of product categories (cream cheese, juice, toasts, and yogurt) differing in four variables: commercial “Brand” (familiar vs. unfamiliar), “Nutrition claims” (present vs. absent), “Sensory claims” (present vs. absent) and “Warning label” (present vs. absent). Data were analyzed using mixed logit models. Results revealed a significant effect of type of warning label in some categories, with the magnifier being more effective than the octagon in discouraging unhealthy food choices. However, “Brand” was the most relevant variable and, in some categories, “Nutrition claims” outweighed the effect of “Warning labels”. Exposure to information about the warnings prior to the choice-task reduced the importance of the “Brand” and tended to increase the effect of the “Warnings labels” and “Nutrition claims”. These results highlight the need to implement strategies to promote the use of warnings among older consumers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105578"},"PeriodicalIF":4.9,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069552","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}

引用次数: 0

Food consumption motivations override and moderate the effect of nutrition label on responses to (un)healthy products 食品消费动机超越并缓和了营养标签对（非）健康产品反应的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-07 DOI: 10.1016/j.foodqual.2025.105568

Maija Kantola , Terhi Junkkari , Anu Hopia , Harri Luomala

{"title":"Food consumption motivations override and moderate the effect of nutrition label on responses to (un)healthy products","authors":"Maija Kantola , Terhi Junkkari , Anu Hopia , Harri Luomala","doi":"10.1016/j.foodqual.2025.105568","DOIUrl":"10.1016/j.foodqual.2025.105568","url":null,"abstract":"<div><div>Front-of-package (FOP) labels, highlighting key nutrition information of food products, have garnered interest as a means to promote healthy eating. However, previous studies have shown limited effects of FOP labels, warranting further investigation. This paper examines how an interpretive summary indicator FOP label influences consumers' cognitive, senso-emotional, and behavioural responses to (un)healthy ready-to-eat meals. Additionally, it explores the role of consumer motivations (health, pleasure, and sustainability) in relation to a FOP label. Two between-subject studies were conducted online (Study 1: <em>N</em> = 516) and in a lab (Study 2: <em>N</em> = 116), along with a real-life experiment in a lunch buffet (Study 3: <em>N</em> = 1166). Studies 1 and 2 revealed that consumer motivations had a greater impact than a FOP label on cognitive (nutrient content and healthiness perceptions, purchase intention) and senso-emotional (taste perceptions and emotions) responses. Motivations also moderated the FOP label's impact: FOP label improved emotions related to the unhealthy product among health-conscious consumers, suggesting a health halo effect. FOP label might also be a sign to consume more among those not motivated by health, pleasure, or sustainability. In Study 3, demonstrating the behavioural impact, FOP label either increased or had no effect on the proportion of healthy food consumed, depending on the product. The results indicate that FOP labels have limited and mixed effects on product responses and may even be counterproductive in promoting healthy diets among some consumers. These findings assist policymakers and food marketers in identifying consumer groups and products that benefit from FOP labels indicating better nutritional quality.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105568"},"PeriodicalIF":4.9,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143934754","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}

引用次数: 0

Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences 跨文化消费者对精密发酵牛奶的评价：信息、个体特征和标签偏好的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-05 DOI: 10.1016/j.foodqual.2025.105570

Marija Banovic , Daniele Asioli , Giovanni Sogari

{"title":"Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences","authors":"Marija Banovic , Daniele Asioli , Giovanni Sogari","doi":"10.1016/j.foodqual.2025.105570","DOIUrl":"10.1016/j.foodqual.2025.105570","url":null,"abstract":"<div><div>The adoption of alternative protein sources, including precision fermentation (PF) milk, emerges as a key strategy for sustainably nourishing a growing population, offering a viable alternative to conventional dairy production. This study investigates how different information framing, on animal welfare, health, and environmental benefits, affects consumer willingness-to-pay (WTP) for PF milk in Denmark (DK), Italy (IT), the United Kingdom (UK), and the United States (US). Using a choice experiment (CE) that examined milk products varying on several attributes, namely type of milk technology, animal welfare information, protein type, Carbon Trust label, and price, we found that consumers generally exhibited reluctance towards PF milk. This reluctance varied by country, the type of benefits provided, and consumer traits. Additionally, latent class analysis identified three consistent consumer segments across all countries, strong traditionalists with strong preferences for conventional cow milk, light traditionalists open to alternatives but price-sensitive, and a third group with inconsistent (random) choices, highlighting both commonalities and cross-country differences in responses to PF milk. Consumer preferences for policy labelling of PF dairy products vary by country, with the US and Italy exhibiting a higher preference for these new products labelled similarly to conventional dairy products. These findings offer valuable directions for effectively communicating the benefits of PF milk products across different cultural contexts. They highlight key marketing strategies for differentiation and competition in a market crowded with conventional dairy and plant-based options. Finally, they underscore important strategic and policy implications for future labelling and regulations of PF milk.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105570"},"PeriodicalIF":4.9,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923487","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}

引用次数: 0

Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup 鲜味和高味：味精和核苷酸调味料在大酱汤中的作用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-05 DOI: 10.1016/j.foodqual.2025.105579

Ji-sun Hwang, Mina K. Kim

{"title":"Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup","authors":"Ji-sun Hwang, Mina K. Kim","doi":"10.1016/j.foodqual.2025.105579","DOIUrl":"10.1016/j.foodqual.2025.105579","url":null,"abstract":"<div><div>This study examined the impact of different seasonings on the kokumi perception of <em>doenjang</em> soup among consumers. A total of 113 participants completed a consumer acceptance test that included liking assessments and Check-All-That-Apply (CATA) questions to evaluate sensory attributes. Five variations of <em>doenjang</em> soup were tested: an unseasoned control (S1), and samples containing 1 % monosodium glutamate (MSG, S2), 1 % disodium 5′-inosinate (IMP, S3), 1 % disodium 5′-guanylate (GMP, S4), and 1 % disodium 5′-ribonucleotide (S5). Results indicated that the unseasoned soup (S1) received the lowest liking scores across all attributes (<em>p</em> < 0.05). Sensory profiles varied based on seasoning type, with nucleotide-based seasonings (S3-S5) exhibiting similar characteristics, whereas MSG (S2) induced more distinct sensory effects. Positive drivers of kokumi perception included umami, soy sauce aroma, and a smooth mouthfeel, while sourness and tartness had a negative impact. The addition of seasonings significantly enhanced umami and kokumi characteristics, with MSG showing the most pronounced effect on kokumi perception compared to nucleotide-based seasonings.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105579"},"PeriodicalIF":4.9,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949067","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}

引用次数: 0

Impact of five basic tastes perception on neurophysiological response: Results from brain activity 五种基本味觉感知对神经生理反应的影响：来自大脑活动的结果

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-05 DOI: 10.1016/j.foodqual.2025.105572

Diana Rico Pereira , Helena Rico Pereira , Maria Leonor Silva , Paula Pereira , Hugo Alexandre Ferreira

{"title":"Impact of five basic tastes perception on neurophysiological response: Results from brain activity","authors":"Diana Rico Pereira , Helena Rico Pereira , Maria Leonor Silva , Paula Pereira , Hugo Alexandre Ferreira","doi":"10.1016/j.foodqual.2025.105572","DOIUrl":"10.1016/j.foodqual.2025.105572","url":null,"abstract":"<div><div>The five basic tastes (sweet, salty, umami, sour, and bitter) perception plays a fundamental role in food choices. Nevertheless, how the perception of each basic tastes influence brain activity is still unknown. We investigated the effect of each taste on the brain activity of healthy adults using electroencephalography (EEG). For that, sucrose, sodium chloride, sodium glutamate, citric acid, and caffeine solutions were individually administered to 28 participants (18–25 years old). Self-reporting feedback was assessed using the 3-dimensional Self-Assessment-Manikin (SAM). The power density of the five frequency bands (delta, theta, alpha, beta and gamma) computed from the EEG signals was used to compare the five basic tastes. Significant differences (<em>p</em> < 0.05) were found for (1) beta waves: sweet vs umami, and salty vs umami; and for (2) gamma waves: sweet vs umami, and sweet vs bitter. The findings also indicate that sweet taste stimulated higher brain activity than umami in the gamma but not in the beta waves. Sweet, salty, umami and bitter tastes correlated with SAM responses. This study advances the understanding of brain response to taste stimuli, whilst improving the knowledge of these sensorial cognitive processes. Clinical trial Identifier: <span><span>NCT06051175</span><svg><path></path></svg></span></div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105572"},"PeriodicalIF":4.9,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906000","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}

引用次数: 0

Dynamics of sensory and decision-making processes in the evaluation of extra virgin olive oil by a consumer tasting panel 由消费者品尝小组评估特级初榨橄榄油的感官和决策过程的动态

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-04 DOI: 10.1016/j.foodqual.2025.105577

Sonia M. Arbeláez-Mejía, Juan M. Rosas, Manuel M. Ramos-Álvarez

{"title":"Dynamics of sensory and decision-making processes in the evaluation of extra virgin olive oil by a consumer tasting panel","authors":"Sonia M. Arbeláez-Mejía, Juan M. Rosas, Manuel M. Ramos-Álvarez","doi":"10.1016/j.foodqual.2025.105577","DOIUrl":"10.1016/j.foodqual.2025.105577","url":null,"abstract":"<div><div>This study aimed to assess whether a Signal Detection Theory-based approach could separately evaluate sensory and decision-making processes in untrained consumers replicating expert olive oil tasting conditions. In Experiment 1a, participants compared four unique non-commercial extra virgin olive oils (EVOOs) as “signals” against a commercial EVOO as “noise.” Overall, participants' sensitivity, as evaluated using Grier's A' index, varied depending on oil attributes, with participants being able to distinguish green oils from the commercial EVOO. Meanwhile, decision bias, measured using Donaldson B'D index, remained neutral, indicating that participants' evaluations were not biased in the absence of expectancy manipulations. Experiment 1b used a Double Dissociation Additive Test, manipulating sensory variables (green vs. ripe oils) and decision bias (by adjusting Signal-Noise base rates). Regardless of the induced bias, participants were able to distinguish the green fruity EVOO from the noise, but failed to differentiate the ripe EVOO from the noise. Expectations biases influenced evaluations only for ripe oils, revealing an interaction between sensory and decision-making processes. There were no significant differences in the economic valuation of the different oils in either experiment, indicating a dissonance between participants' declared preferences for the oils and their economic valuation. These findings highlight the value of methods that distinguish sensory from decision-making processes in EVOO tasting studies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105577"},"PeriodicalIF":4.9,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143918170","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}

引用次数: 0

Eating away from home: A quantitative analysis of food neophobia (FNS) and satisfaction with food life (SWFLS) scales among university students 外出就餐：大学生新食物恐惧症（FNS）和食物生活满意度（SWFLS）量表的定量分析

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-03 DOI: 10.1016/j.foodqual.2025.105573

M. Arcadu , R. Cataldo , L. Migliorini

{"title":"Eating away from home: A quantitative analysis of food neophobia (FNS) and satisfaction with food life (SWFLS) scales among university students","authors":"M. Arcadu , R. Cataldo , L. Migliorini","doi":"10.1016/j.foodqual.2025.105573","DOIUrl":"10.1016/j.foodqual.2025.105573","url":null,"abstract":"<div><div>In the context of increasing globalization of the food industry, young adults are exposed to a variety of foods and culinary traditions that challenge their established and traditional food preferences. The process of food choice is particularly evident in the context of living away from home, where independent management of one's diet is required and where reactions to new foods can vary widely, from acceptance to rejection. Furthermore, these dynamics have the potential to affect well-being and satisfaction, which are critical elements of quality of life during this transition to autonomy. This study examines the relationship between food neophobia and food-related satisfaction in a sample of 227 Italian university students living away from their families of origin, trying to determine the food consumption preferences of students by categorizing them by performing a clustering analysis and using a multiple correspondence analysis.</div><div>An online questionnaire was used to collect data on sociodemographic variables, levels of food neophobia, and food-related life satisfaction. The analysis identified two consumer profiles: the first characterized by reluctance to try new foods and low food satisfaction; the second by openness to new foods and higher food satisfaction. The results demonstrate the impact of sociodemographic characteristics, including gender, age, income and field of study, on the relationship between food neophobia and food well-being. The study suggests that interventions aimed at reducing food neophobia could improve food-related quality of life in this population. In addition, cultural integration and food autonomy appear to be key factors in promoting student well-being.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105573"},"PeriodicalIF":4.9,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913223","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}

引用次数: 0

Omics labeling and consumer preferences: Understanding aesthetic and taste evaluations in apple purchases 组学标签和消费者偏好：理解苹果购买中的审美和口味评价

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-02 DOI: 10.1016/j.foodqual.2025.105574

Greta Castellini , Matteo Robba , Giovanni Vedani , Milena Lambri , Fosca Vezzulli , Guendalina Graffigna , Luigi Lucini , Paola Iannello

{"title":"Omics labeling and consumer preferences: Understanding aesthetic and taste evaluations in apple purchases","authors":"Greta Castellini , Matteo Robba , Giovanni Vedani , Milena Lambri , Fosca Vezzulli , Guendalina Graffigna , Luigi Lucini , Paola Iannello","doi":"10.1016/j.foodqual.2025.105574","DOIUrl":"10.1016/j.foodqual.2025.105574","url":null,"abstract":"<div><div>The organic food market is rapidly expanding in both cultivated acreage and consumer demand, driven by ethical, environmental, and health considerations. However, food fraud schemes pose challenges that threaten product credibility. Omics technologies—advanced traceability methods employing genomics, transcriptomics, and metabolomics— may offer a potential solution for verifying the authenticity of organic products. Despite this, no studies have investigated yet how consumers perceive organic products certified through these technologies. The present study aims to fill this knowledge gap by exploring how the omics label affects consumer evaluations of taste, aesthetic and intention to buy apples. A sensory experiment involving 129 consumers assessed these attributes for a single batch of apples, which differed only in terms of the label used when presented to consumers. The labels used were ' conventional', 'organic', and 'omics certified'. Although “omics-certified” apples were generally well-received in terms of aesthetic and taste appreciation, there were no statistically significant differences between them and conventional apples. Similarly, no differences were found between omics and organic labels in terms of aesthetic and taste evaluations. However, purchase intention was significantly higher for apples labelled as omics-certified and organic compared to conventional ones. These findings suggest that labels play a critical role in influencing purchase intention, highlighting the potential of omics certifications as a credible alternative to organic labels and their ability to enhance consumer trust in food authenticity.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105574"},"PeriodicalIF":4.9,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913225","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}

引用次数: 0