Food Quality and Preference最新文献_第10页

Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations 墨西哥中部人群中与体重指数相关的苦味和脂肪味敏感性的变化以及对脂肪食物的辨别

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-29 DOI: 10.1016/j.foodqual.2025.105775

Ana Luisa Gutiérrez-Salomón , Victoria Guadalupe Aguilar-Raymundo , Máximo Eduardo Sánchez-Gutiérrez , Jahir Antonio Barajas-Ramírez

{"title":"Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations","authors":"Ana Luisa Gutiérrez-Salomón , Victoria Guadalupe Aguilar-Raymundo , Máximo Eduardo Sánchez-Gutiérrez , Jahir Antonio Barajas-Ramírez","doi":"10.1016/j.foodqual.2025.105775","DOIUrl":"10.1016/j.foodqual.2025.105775","url":null,"abstract":"<div><div>Human sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) varies across populations and correlates with obesity measures like body mass index (BMI). PROP sensitivity has been considered as an indicator of general taste sensitivity and, together with the ability to detect the fatty stimuli, could determine the capacity of people to identify differences in fat content of bitter-fatty foods and therefore operational food preferences.</div><div>In this study, 185 adults from two Central Mexican populations were assessed for bitter and fat taste sensitivity using PROP and linoleic acid (LA) as stimuli. Participants underwent a 2-Alternative Forced Choice (2-AFC) test with chocolates containing 14 % and 17 % fat, and a Take-Away test to evaluate operative food preferences. BMI was calculated from weight and height measurements.</div><div>The distribution of PROP sensitivity among participants was 18 % non-tasters, 66 % tasters, and 16 % supertasters, with no significant differences observed by population, sex, or BMI. Regarding LA sensitivity, 24 % were non-tasters, 63 % medium tasters, and 12 % tasters. A significant correlation between BMI and LA detection thresholds was found among obese men (<em>r</em> = 0.578, <em>P</em> < 0.05), but not in women (<em>r</em> = 0.322, <em>P</em><img>NS). Regional differences in the proportions of LA non-tasters were observed (<em>χ</em><sup>2</sup><sub>(2,0.05)</sub> = 8.52; <em>P</em> < 0.05).</div><div>Despite differences in taste sensitivity, participants were generally unable to identify the fattier chocolate in the 2-AFC test, although most showed a clear preference for the fattier option in the Take-Away test (d’ = 0.38, <em>P</em> < 0.01). These findings suggest that taste sensitivity alone does not determine fat preference and other factors may influence the inclination toward fattier foods.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105775"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413046","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

Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker 结合渐进式盐还原和表面盐分布作为再配方策略：一种商业咸饼干的纵向研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-22 DOI: 10.1016/j.foodqual.2025.105766

Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli

{"title":"Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker","authors":"Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli","doi":"10.1016/j.foodqual.2025.105766","DOIUrl":"10.1016/j.foodqual.2025.105766","url":null,"abstract":"<div><div>Salt intake through processed foods is very high. Although some industrial strategies use sodium salt substitutes or other types of intervention to reduce sodium in foods, they do not change consumer habits or appreciation for reduced salt levels. This study therefore aimed to evaluate the maximum sodium reduction that can be achieved in a commercial salty cracker without affecting the hedonic response of consumers during a 11-week longitudinal sodium reduction intervention. Perceived salt intensity was also measured. Three steps of salt reduction were identified as feasible, 2.37 g, to 2.0 g, 1.8 g and then 1.5 g of NaCL per 100 g of product with a different surface/dough salt distribution. The samples were given to two groups of volunteers: 1) an intervention group (<em>n</em> = 58), who consumed the crackers with the original salt level in the first two weeks, followed by crackers with the progressive reduction of salt, with a variation in salt concentration every three weeks; 2) a control group (<em>n</em> = 52), who received the same sample with the original salt level every week. A 37 % reduction in salt (NaCl) was achieved with no significant difference in liking between the intervention and the control groups. Minor variations in individual liking status were observed among the subjects: only 32 % of consumers showed a marginal decreasing trend in the perceived salt intensity during the 11-week of the intervention study, with no effect on liking. This group began to perceive the difference in saltiness at the second reduction step (1.8 g/100 g). Regarding salty taste sensitivity, this study found no significant association between salty taste thresholds and overall liking or perception of saltiness during the 11-weeks intervention period.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105766"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413053","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

Game meat acceptance in Japan: behavioral determinants and the role of food neophobia 日本对野味的接受程度：行为决定因素和新食物恐惧症的作用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-30 DOI: 10.1016/j.foodqual.2025.105768

Xinyi Hu, Tomoko Imoto

{"title":"Game meat acceptance in Japan: behavioral determinants and the role of food neophobia","authors":"Xinyi Hu, Tomoko Imoto","doi":"10.1016/j.foodqual.2025.105768","DOIUrl":"10.1016/j.foodqual.2025.105768","url":null,"abstract":"<div><div>Expanding wildlife populations have caused severe agricultural damage in Japan, yet most culled animals remain underutilized, representing a missed opportunity for sustainable food production. Despite its nutritional and environmental benefits, game meat remains unfamiliar and under-consumed. This study investigated the psychological mechanisms shaping consumer acceptance of game meat by applying an extended Theory of Reasoned Action (TRA) framework incorporating food neophobia and prior experience. Partial least squares structural equation modeling (PLS-SEM) was conducted with survey data from 537 respondents. The extended TRA model explained 54.1 % of the variance in intention. Results identified two key attitudinal dimensions that positively predicted intention: quality perceptions, and sustainability and ethical concerns. In contrast, subjective norms exerted limited influence. Food neophobia negatively affected intentions both directly and indirectly, primarily by diminishing perceptions of quality. Multi-group analysis further revealed significant differences between experienced and inexperienced consumers, particularly in the effects of quality perceptions and situational knowledge, with approximately 40 % of respondents reporting prior experience. These findings highlight the importance of enhancing familiarity, improving quality perceptions, and reducing psychological barriers to promote sustainable game meat consumption in Japan. This research offers valuable and actionable insights for policymakers and industry stakeholders, contributing to a more resilient and sustainable food system by effectively addressing demand-side challenges.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105768"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463556","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

Nudging healthier snack choices among hospital visitors in Greece 在希腊，医院的来访者选择更健康的零食

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-24 DOI: 10.1016/j.foodqual.2025.105750

Alexandros Tzikas , George Koulierakis , Konstantinos Athanasakis , Kyriakoula Merakou

{"title":"Nudging healthier snack choices among hospital visitors in Greece","authors":"Alexandros Tzikas , George Koulierakis , Konstantinos Athanasakis , Kyriakoula Merakou","doi":"10.1016/j.foodqual.2025.105750","DOIUrl":"10.1016/j.foodqual.2025.105750","url":null,"abstract":"<div><div>The consumption of meals and snacks outside the home is increasing, often leading to mindless snack choices that neglect health considerations. Subtle, targeted modifications to the food environment can promote healthier dietary decisions, offering significant public health benefits. Nudging interventions are increasingly employed in public health efforts to encourage healthier behaviours, such as improved food choices. This study evaluated the effectiveness of a nudge-based intervention aimed at increasing healthy snack choices at the cashier checkout of a hospital cafeteria among visitors in Athens, Greece. Snack choices were recorded across five phases: a baseline, two intervention phases, and two post-intervention phases, each lasting four days. A total of 1966 snack selections were documented. Differences in the proportions of healthy snack choices across phases were analysed using the Chi-square test. Healthy snack choices increased significantly during the intervention phases but declined during the post-intervention periods. Specifically, selections of healthy snacks rose from 21 % at baseline to 37.9 % during the first intervention phase (χ<sup>2</sup>(1) = 26.68, <em>p</em> < 0.05), then dropped to 20.6 % in the first post-intervention phase (χ<sup>2</sup>(1) = 0.0035, <em>p</em> > 0.05). Similarly, during the second intervention phase, healthy snack choices increased to 48.1 % (χ<sup>2</sup>(1) = 62.89, <em>p</em> < 0.05), followed by a decline to 21.7 % in the second post-intervention phase (χ<sup>2</sup>(1) = 0.005, <em>p</em> > 0.05). These findings underscore the potential of simple, low-cost nudging interventions at cashier checkouts to prompt immediate behavioural change. Such interventions are particularly suitable for hospital environments and may be adapted to other settings to promote healthier food choices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105750"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359659","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

Optimizing carbon labels: Enhancing consumer preferences for low-carbon food choices in China’s urban markets 优化碳标签：提高中国城市市场消费者对低碳食品选择的偏好

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-24 DOI: 10.1016/j.foodqual.2025.105762

Boya Wang , Tianyun Lai , Xiaolong Feng

{"title":"Optimizing carbon labels: Enhancing consumer preferences for low-carbon food choices in China’s urban markets","authors":"Boya Wang , Tianyun Lai , Xiaolong Feng","doi":"10.1016/j.foodqual.2025.105762","DOIUrl":"10.1016/j.foodqual.2025.105762","url":null,"abstract":"<div><div>Enhancing the effectiveness of carbon labels is critical for reducing agri-food emissions, yet adoption in China remains limited due to design and market challenges. This study employs a discrete choice experiment with 2074 urban consumers and analyzes preferences using a mixed logit model. The experiment varied four carbon label formats, three levels of carbon emissions, certifying bodies (government, domestic third-party, international third-party), and co-display with organic and green labels. The findings indicate that carbon label design significantly influences consumer preferences, with “traffic light” schemes and intuitive numerical emission information proving the most effective. Consumers tend to favor international third-party carbon certifications over domestic or government-issued labels. Furthermore, the appeal of low-carbon products is enhanced when they are associated with health benefits, particularly when paired with organic or green certifications. Heterogeneity analysis indicates stronger responsiveness among higher-income and more educated consumers, among those more familiar with carbon labels, and among those who perceive low-carbon agricultural products as meaningfully reducing environmental impact. Therefore, this study suggests that efforts to promote carbon label adoption should prioritize consumer preferences through improved design and market strategies, ultimately increasing their appeal and effectiveness in driving low-carbon consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105762"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413047","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

Constraints to healthy eating guide food choices in an emerging economy 在一个新兴经济体中，健康饮食的制约因素引导着人们选择食物

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-08 DOI: 10.1016/j.foodqual.2025.105736

Nomzamo N. Dlamini , Hely Tuorila , Henrietta L. de Kock

{"title":"Constraints to healthy eating guide food choices in an emerging economy","authors":"Nomzamo N. Dlamini , Hely Tuorila , Henrietta L. de Kock","doi":"10.1016/j.foodqual.2025.105736","DOIUrl":"10.1016/j.foodqual.2025.105736","url":null,"abstract":"<div><div>The 31-item food choice questionnaire (FCQ-EE), developed by <span><span>Dlamini et al. (2024)</span></span>, accounts for seven motives relevant to people living in emerging economies: Healthy eating constraints (HEC); Meat appeal (MA); Emotional eating (EE); Quality seeking (QS); Weather (WE); Frugality (FR); and Cooking constraints (CC). In an online survey, their predictive ability was tested in a forced choice between 10 paired products. Three pairs had sorghum-based foods (sorghum represents the more sustainable option) as choice options. One pair contrasted a meat-based product with a plant-based alternative. Other pairs targeted choices related to healthfulness, cooking constraints and weather suitability. Each pair was displayed on screen visually and by names, and the eating context was defined. Demographic traits: age groups in years 18–35 (42 %), 36–45 (29 %), and 46–65+ (29 %) of the population (<em>n</em> = 814); income (low, middle, high) and gender: 69 % women, were also included as potential predictors. HEC was the most prominent predictor of choices as it informed the selection of the generally less healthy option in nine of 10 product pairs. EE was the second most important predictor in four of the 10 food pairs. QS consistently predicted the choice for the more sustainable option. Demographic traits, especially age, contributed to the selection for three pairs. Overall, all motives identified in the FCQ-EE predicted at least one choice, suggesting the usefulness of this tool in the prediction of food choice in an emerging economy.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105736"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145264912","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

Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives 少即是多：包装色彩饱和度如何影响人们对植物性肉类替代品的自然感知

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-09 DOI: 10.1016/j.foodqual.2025.105735

Katharina Steiner, Sonja Kunz, Arnd Florack

{"title":"Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives","authors":"Katharina Steiner, Sonja Kunz, Arnd Florack","doi":"10.1016/j.foodqual.2025.105735","DOIUrl":"10.1016/j.foodqual.2025.105735","url":null,"abstract":"<div><div>Consumer acceptance of plant-based meat alternatives remains moderate, partly due to perceptions of these products as highly processed and less natural than conventional meat. Given the importance of perceived naturalness in food choices, this research investigates how packaging color saturation influences perceptions of plant-based meat alternatives. We expected that low saturation enhances naturalness perceptions via lower perceived processing degree and that high saturation increases taste expectations. We tested these effects across two hues commonly used in plant-based food packaging: green and yellow. Across two studies, participants rated the perceived naturalness, processing level, and expected tastiness of pictures of plant-based burger patties (Study 1) and plant-based sausages (Study 2). We manipulated the color saturation (high vs. low) within participants and the color hues (green vs. yellow) between participants. In Study 2, we also assessed individual differences in positive affect intensity. Participants rated lowly saturated products as more natural compared with highly saturated products, mediated by perceived processing level. The effect of color saturation was significant only for yellow packaging in Study 1, and significant for both hues in Study 2, with a stronger effect for yellow than green packaging. The effect for green increased with positive affect intensity. Packaging color saturation did not influence taste expectations, in contrast to our expectations and previous research. The findings indicate that lowly saturated packaging may enhance perceptions of naturalness without reducing taste expectations. They suggest a potential route to increase consumer acceptance and market success of plant-based food.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105735"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145264913","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

Consumer trust facilitates acceptance of cultivated meat 消费者的信任促进了对人造肉的接受

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-08 DOI: 10.1016/j.foodqual.2025.105733

Phelia Harrison, Djin Gie Liem

{"title":"Consumer trust facilitates acceptance of cultivated meat","authors":"Phelia Harrison, Djin Gie Liem","doi":"10.1016/j.foodqual.2025.105733","DOIUrl":"10.1016/j.foodqual.2025.105733","url":null,"abstract":"<div><h3>Background</h3><div>Cultivated meat (CM) is more animal friendly and requires less land than conventional produced meat, yet consumer acceptance of this technology is underexplored. The present paper investigates the role of consumer trust in the acceptance of CM and the mediating role of consumer perceived benefits and risks in an Australian adult population.</div></div><div><h3>Methods</h3><div>Australian Adult consumers (<em>n</em> = 1540, 72.9 % female) filled out three online questionnaires which measured four domains of trust (e.g., 1-interpersonal, 2- Institutional trust, 3- Epistemic-trust in CM related science, 4- Trust in CM technology oversight), alongside consumers' perceived benefits and risks associated with the consumption of CM. These variables were used to predict the willingness to buy CM.</div></div><div><h3>Results</h3><div>Epistemic trust (CM <em>r</em> = 0.299), institutional trust (authorities) (CM <em>r</em> = 0.166, and trust in technology oversight (CM <em>r</em> = 0.537) correlated significantly with acceptance of CM. Cross-sectional mediation analysis revealed that the association between acceptance of CM and trust in technology oversight and institutional trust were mediated via perceived benefits (CM <em>b</em> = 0.27 PFI <em>b =</em> 0.32; CM <em>b</em> = 0.14, PFI <em>b</em> = 0.12). Epistemic trust and acceptance of CM were mediated via perceived risks (CM <em>b</em> = 0.19 PFI <em>b</em> = 0.18). Risk perception negatively (<em>b</em> = −0.30) and perceived benefits positively impacted acceptance <em>b =</em> 0.44.</div></div><div><h3>Conclusion</h3><div>Consumer trust, especially in technology oversight and institutions, is positively associated with the acceptance of cultured cell meat (CM). Effective communication of benefits and risks is essential to enhance acceptance.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105733"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326555","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

Thermal taster status: An exploratory taste-specific stratification 热味觉状态：一种探索性的味觉特异性分层

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-11-01 DOI: 10.1016/j.foodqual.2025.105778

Chiara Chirilli, Nazarena Cela, Riccardo Migliavada, Michele Ricci, Chiara Nervo, Maria Piochi, Luisa Torri

{"title":"Thermal taster status: An exploratory taste-specific stratification","authors":"Chiara Chirilli, Nazarena Cela, Riccardo Migliavada, Michele Ricci, Chiara Nervo, Maria Piochi, Luisa Torri","doi":"10.1016/j.foodqual.2025.105778","DOIUrl":"10.1016/j.foodqual.2025.105778","url":null,"abstract":"<div><div>Thermal Taster Status (TTS) is a taste phenotype where some individuals (Thermal Tasters, TTs) perceive tastes in response to thermal stimulation of the tongue. However, the classification of individuals as TTs, Thermal non-Tasters (TnTs), and Not Classified (NCs) has been inconsistent, often leading to a high proportion of NCs and limited insights into sensory variability. This study aimed to propose an exploratory taste-focused stratification of the traditional TTS classification to examine whether considering the specific thermally perceived taste provides additional insight. One hundred thirteen participants (60 % female; average age 27; 85.8 % Italian) assessed the intensity of five tastes and four chemesthetic properties in aqueous solutions at 5 °C and 55 °C. Each participant was categorized as TTs, TnTs, or NC once for each of the five tastes, based on whether they thermally perceived that specific taste. Unlike the currently mostly used approach, which revealed no significant differences between TTs and TnTs across tastes or chemesthetic perceptions, the taste-specific classification showed greater discriminative power. Bitter-TTs perceived significantly higher bitterness intensities than Bitter-TnTs and Bitter-NCs at both temperatures. Moreover, although previous studies found no association between TTS and PROP sensitivity, our approach revealed that Bitter-TTs reported significantly higher PROP bitterness, suggesting a taste-specific interaction. These findings highlight the value of a more in-depth taste-specific TTS analysis to better capture individual sensory differences. Despite preliminary, this method provides a promising framework for future research aimed at understanding the physiological mechanisms of TTS and its relevance in food perception and eating behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105778"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463555","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

What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers 是什么（不）促使Z世代购买植物性牛奶替代品？对意大利消费者的研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-02-01 Epub Date: 2025-10-22 DOI: 10.1016/j.foodqual.2025.105753

Sergio Rivaroli , Cristina Calvo-Porral , Rachele Ferretti , Davide Giacalone , Ángel A. Carbonell-Barrachina , Jörg Lindenmeier

{"title":"What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers","authors":"Sergio Rivaroli , Cristina Calvo-Porral , Rachele Ferretti , Davide Giacalone , Ángel A. Carbonell-Barrachina , Jörg Lindenmeier","doi":"10.1016/j.foodqual.2025.105753","DOIUrl":"10.1016/j.foodqual.2025.105753","url":null,"abstract":"<div><h3>Purpose</h3><div>This study, grounded in the Food Choice Questionnaire (FCQ), examined what factors drive Italian Generation Z (Gen Z) to pay for plant-based milk analogues (PBMA).</div></div><div><h3>Design/methodology/approach</h3><div>511 Italian Gen Z consumers participated in an online survey. The survey included items from the FCQ and Contingent Valuation (CV) to assess the impact of consumer attitudes and dietary habits on their willingness to pay (WTP) for PBMA. An interval regression analysis was employed.</div></div><div><h3>Findings</h3><div>The findings indicate that most food choice drivers examined do not motivate Italian Gen Z's WTP for PBMA. Only selling price, dietary habits, perceptions of naturalness, and personal mood significantly influence the participants' WTP.</div></div><div><h3>Originality/Value</h3><div>Current research sheds new light on Gen Z consumers' motivations for shaping their purchasing intentions towards PBMA, providing valuable insights for the agri-food industry and policymakers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"136 ","pages":"Article 105753"},"PeriodicalIF":4.9,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360105","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