Food Quality and Preference最新文献_第2页

Sensory and emotional perception of nitrite-free and meatless cooked ham alternatives; does information matter? 无亚硝酸盐和无肉熟火腿替代品的感官和情感感知信息重要吗？

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-20 DOI: 10.1016/j.foodqual.2025.105595

Stergios Melios , Declan Bolton , Emily Crofton

{"title":"Sensory and emotional perception of nitrite-free and meatless cooked ham alternatives; does information matter?","authors":"Stergios Melios , Declan Bolton , Emily Crofton","doi":"10.1016/j.foodqual.2025.105595","DOIUrl":"10.1016/j.foodqual.2025.105595","url":null,"abstract":"<div><div>The processed meat market is undergoing significant changes following the European Commission setting new reduced limits for the use of nitrites as food additives and the global shift toward meatless diets to improve human and planetary health. This study aimed to generate new consumer insights into the overall liking, sensory (CATA) and emotional (EsSense25 CATA) perception, and purchase intent of conventional, nitrite-free, and meatless cooked hams, and to understand whether the provision of health risk, health benefit, and health plus environmental benefit information can influence consumer responses to these products, respectively. Irish consumers (<em>n</em> = 120) evaluated each of the cooked hams twice without (blind) or with (informed) relevant information in a central location test. Results showed that regardless of experimental condition, the nitrite-free cooked ham was liked the most while the meatless product was liked the least. The provision of health benefit information significantly increased the overall liking and purchase intent of the nitrite-free product, while health plus environmental benefit information increased purchase intent of the meatless product. Following the provision of information, the conventional product was characterized by a significantly higher citation of “highly salty” while the meatless product had a significantly lower citation of “cooked ham flavour”. Moreover, for the nitrite-free product consumers cited significantly more “happy” and less “disgusted” emotional associations after the provision of information. The findings support innovation for the development of cooked hams that offer benefit in terms of health and the environment, driving opportunities for future consumer engagement within the processed meat industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105595"},"PeriodicalIF":4.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134416","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

Olfaction modulates taste attributes in different types of chocolate 嗅觉调节着不同种类巧克力的味道

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-19 DOI: 10.1016/j.foodqual.2025.105584

Cynthia Loi , Alan McClure , John E. Hayes , Helene Hopfer

{"title":"Olfaction modulates taste attributes in different types of chocolate","authors":"Cynthia Loi , Alan McClure , John E. Hayes , Helene Hopfer","doi":"10.1016/j.foodqual.2025.105584","DOIUrl":"10.1016/j.foodqual.2025.105584","url":null,"abstract":"<div><div>Bitterness is considered an unpleasant taste, while also dominating the flavor of highly liked foods like chocolate. Adding dark chocolate aroma to a cocoa beverage enhances bitterness via cross-modal interactions. Foods naturally contain volatiles that can affect taste, so the influence of endogenous aromas on chocolate bitterness was investigated here. Specifically, we explored effects of olfaction, roasting and cocoa mass content in two experiments with regular chocolate consumers rating overall liking and intensities of bitterness, sweetness, sourness, astringency, cocoa flavor, and grittiness. Nine differently roasted 100 % chocolates (Experiment 1) and three commercial chocolates varying in cocoa content (0–100 %; Experiment 2) were assessed in two session crossover designs with and without olfactory input.</div><div>In Experiment 1, we found significant interactions between roasting conditions and olfactory input for all attributes, but not overall liking. Greater olfactory enhancement of bitter and sour taste and astringency were observed for chocolates roasted at lower temperatures. We also saw a significant interaction between cocoa content and olfactory input for sour and bitter tastes, with greater odor enhancement of these tastes at a higher cocoa content. In Experiment 2, the 100 % commercial chocolate showed a smaller olfactory effect on bitterness than in Experiment 1, implying that aroma quality also affects olfactory enhancement of bitterness and sourness in chocolate. Collectively, the effect of olfaction on taste and mouthfeel perception in chocolate is complex and depends on both cocoa content in the chocolate and how the cocoa has been roasted.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105584"},"PeriodicalIF":4.9,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125119","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

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

Exploring the preferences of French university students using real-life food sourcing data: A proof-of-concept study 利用现实生活中的食物采购数据探索法国大学生的偏好：一项概念验证研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-15 DOI: 10.1016/j.foodqual.2025.105583

M. Visalli , F. Teil , L. Marty

{"title":"Exploring the preferences of French university students using real-life food sourcing data: A proof-of-concept study","authors":"M. Visalli , F. Teil , L. Marty","doi":"10.1016/j.foodqual.2025.105583","DOIUrl":"10.1016/j.foodqual.2025.105583","url":null,"abstract":"<div><div>Taste and preferences play a crucial role in shaping eating behaviours. However, research on the factors influencing university students' preferences in real-life settings and at the diet level remains limited. This article presents the results of a study conducted with a sample of French students who collected data on the food they personally sourced during one month alongside hedonic scores. Food preferences were compared based on food categories, sourcing locations, consumption frequencies, and the nutritional, environmental, economic, and sensory properties of the foods. The results showed that about 75 % of the sourced foods were highly appreciated, and preferred foods were generally but not systematically consumed more frequently. However, students' diet also included 25 % of moderately liked foods, such as utilitarian and routine foods. Students' preferences often conflicted with higher nutritional quality but not with lower environmental impact. Among the factors influencing preferences, foods with sweet and fatty tastes and ready-to-eat foods were generally preferred, while foods requiring culinary preparation and lower-priced foods within a category were less liked. The context in which food was sourced proved to be the most influential factor, with foods served in collective catering settings being the least liked. Certain food categories, such as fruits, emerged as offering both sensory enjoyment and potential health and sustainability benefits. This research underscores the relationships between food choices, sensory perceptions, preferences, and the context in which foods are sourced and consumed. From a methodological standpoint, it highlights the potential of real-life data collection in better understanding food consumption behaviours in relation to preferences and emphasizes the need to continue developing large-scale, ecological approaches that integrate sensory experiences within a broader context.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105583"},"PeriodicalIF":4.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107024","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

A nudging intervention study targeting vegetable intake in a university cafeteria in Japan 一项针对日本一所大学食堂蔬菜摄入量的轻推干预研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-15 DOI: 10.1016/j.foodqual.2025.105582

Satoko Kosaka, Yumeno Ogawa, Rieko Nakao, Ryoko Kawasaki, Mayumi Ohnishi

{"title":"A nudging intervention study targeting vegetable intake in a university cafeteria in Japan","authors":"Satoko Kosaka, Yumeno Ogawa, Rieko Nakao, Ryoko Kawasaki, Mayumi Ohnishi","doi":"10.1016/j.foodqual.2025.105582","DOIUrl":"10.1016/j.foodqual.2025.105582","url":null,"abstract":"<div><div>Nudging interventions are behavioral economic strategies that aim to influence decision-making by (re)designing the environment. Numerous studies have explored the use of nudging to promote healthier food choices; however, most have been conducted in Europe or North America. This study implemented nudging interventions aimed at increasing vegetable consumption, focusing on <em>fukusai</em> (Japanese side dishes), in a university cafeteria in Japan. Two distinct nudging strategies were implemented using paper tray sheets with different designs over a 5-week period. The week-2 tray sheet guided food placement according to traditional Japanese dining etiquette, emphasizing the designated area for side dishes. The week-4 tray sheet provided information on inadequate vegetable intake among young adults and recommended specific vegetable side dishes. The week-2 intervention led to a slight increase in side-dish sales, although the effect was not statistically significant. Unexpectedly, the week-4 intervention resulted in a significant decline in side-dish sales. Several factors may have contributed to the interventions' limited effectiveness, including the short duration of each intervention phase, the already-high baseline consumption of side dishes, and possible resistance to the persuasive messaging used in week 4. These findings highlight the importance of avoiding directive or persuasive messaging, which may have unintended negative effects. Our results contribute to the growing literature on cafeteria-based interventions among various countries and cross-cultural differences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105582"},"PeriodicalIF":4.9,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144116751","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

Clean food consumerism: scale development and validation 清洁食品消费主义：规模发展与验证

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-14 DOI: 10.1016/j.foodqual.2025.105554

Hayiel Hino , Leigh Sparks

{"title":"Clean food consumerism: scale development and validation","authors":"Hayiel Hino , Leigh Sparks","doi":"10.1016/j.foodqual.2025.105554","DOIUrl":"10.1016/j.foodqual.2025.105554","url":null,"abstract":"<div><div>Clean foods are perceived as natural, pure, simple, and nutrient-dense foods that support overall health and well-being, prioritizing nutritional quality, transparency in sourcing, and ethical farming practices. Clean food consumerism is an emerging and growing international phenomenon, albeit one that is often loosely defined and under-researched. To enable consistency and encourage research in the area, a scale to measure clean food consumerism (CFC) is proposed. The structured scale-development procedure involved four stages and four quantitative and qualitative studies: scale design, item generation and evaluation, item purification, initial validation, and final validation. The final version of the CFC scale contains 18 items in a 5-factor structure: health benefits (6 items), ease of use (3 items), product familiarity (3 items), product authenticity (3 items), and transparency of the manufacturing process (3 items). Two additional factors—consumer lifestyle and eating habits—were identified as having a direct impact on clean food consumption. All tests confirm that the proposed CFC scale is suitable for measuring clean food consumerism. The development and introduction of this scale advances the understanding and conceptualization of this phenomenon and hopefully stimulates further research.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"132 ","pages":"Article 105554"},"PeriodicalIF":4.9,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090674","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

Looking backwards and looking forwards: Our Sensometrics journey 回顾与展望：我们的感官测量之旅

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-05-13 DOI: 10.1016/j.foodqual.2025.105581

Anne Hasted

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