Food Quality and Preference最新文献

{"title":"Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products","authors":"Nora Logrén ,&nbsp;Terhi Pohjanheimo ,&nbsp;Mari Sandell ,&nbsp;Anu Hopia","doi":"10.1016/j.foodqual.2025.105631","DOIUrl":"10.1016/j.foodqual.2025.105631","url":null,"abstract":"<div><div>Food cultures evolve as they absorb new influences while retaining aspects of their origins. Blending cultural influences with traditional foods gives rise to new cuisines with familiar and exotic elements. In this study, we aimed to seek influence from other fish-centric cultures to develop dishes that blended local fish with international flavors.</div><div>In Sub-study I, the pleasantness and familiarity of commercial fish products were compared with developed prototypes in a consumer sensory evaluation (<em>n</em> = 100). In Sub-study II, one of the prototypes was used as an ingredient in developing new dishes with elements from Basque, Spanish, Catalan, Italian, and Mexican food cultures, with a traditional Finnish ingredient. A twice repeated consumer sensory evaluation (<em>n</em> = 93) of the new dishes was conducted in a multisensory dining context.</div><div>The Sub-study I showed that pleasantness of some of the fish products increased with increasing familiarity. This was seen especially in the case of commercial and prototype pickled Baltic herring; their pleasantness was higher among the frequent users of traditional pickled fish. In Sub-study II of the new dishes Nachos had the highest overall liking in the first and second sensory evaluation (mean scores 6.38 and 6.42 out of 7, respectively). It was also found that in the case of new products, consumers relied on appearance and impression, whereas with familiar products, choice was based rather on sensory perception. Moreover, we were able to develop liked products by combining a traditional but nowadays less popular ingredient with elements from global food cultures.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105631"},"PeriodicalIF":4.9,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563457","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":"Good for the environment and safer? Food safety halo effect of eco-labels","authors":"Kar Ho Lim ,&nbsp;Renu Ojha ,&nbsp;Rodolfo M. Nayga","doi":"10.1016/j.foodqual.2025.105629","DOIUrl":"10.1016/j.foodqual.2025.105629","url":null,"abstract":"<div><div>Eco-labels signal environmentally conscious processes, facilitating a market-based solution to promote sustainability for food production. However, overshadowed by environmental preference, consumers may misperceive the labels as markers of safer food. The halo effect may cause a loss of consumer welfare and inefficient resource allocation. Our study shows that many consumers perceive Marine Stewardship Council and Sustainably Sourced as indicators of safer products. The food safety perception is likely more intense in pro-environment consumers—a sign of a halo effect. The halo effect leads to a higher willingness to pay. For many, perceived food safety quality outweighs environmental attitudes in the preference for the eco-labels. Consumers may be paying for food safety quality that has been misattributed to eco-labels.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105629"},"PeriodicalIF":4.9,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556869","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":"Ecological harshness cues modulate food preferences and visual attention: An eye-tracking study","authors":"Ray Garza,&nbsp;Dariela Galindo,&nbsp;Karla P. Garcia,&nbsp;Tiffany Gutierrez","doi":"10.1016/j.foodqual.2025.105632","DOIUrl":"10.1016/j.foodqual.2025.105632","url":null,"abstract":"<div><div>Food scarcity in an ancestral environment has led to an evolved psychology that shapes our decision making in eating. To buffer against times of uncertainty and food shortages, humans have a predisposition to prefer foods that are energy dense, and this may be explained by cognitive mechanisms that drive our search and preferences for foods. In the current study, the role of ecological harshness cues (e.g., safety, resource scarcity, violence) and anticipated food scarcity in desirability and visual attention to high vs. low-caloric food items. Participants (<em>N</em> = 142) were randomly assigned to an ecological scenario prime, and they were asked to view images of foods while their eye-movements were being tracked using an eye-tracker, followed by a desirability task. The findings showed that high-caloric foods were rated more desirable, and individuals were faster at recognizing high-caloric foods and directed their visual attention to them longer. More importantly, anticipated scarcity and ecological harshness cues were associated with desirability and visual attention, particularly for the resource scarce condition. In a resource scarce condition, participants with higher levels of anticipated food scarcity were more likely to view high-caloric foods longer and make more frequent visits to those images. The findings demonstrate that ecological harshness cues may prompt individuals to pay more attention to foods that are higher in energy content.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105632"},"PeriodicalIF":4.9,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556870","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":"Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages","authors":"Holly Giles ,&nbsp;Stephanie P. Bull ,&nbsp;Stella Lignou ,&nbsp;Joe Gallagher ,&nbsp;Marianthi Faka ,&nbsp;Lisa Methven","doi":"10.1016/j.foodqual.2025.105628","DOIUrl":"10.1016/j.foodqual.2025.105628","url":null,"abstract":"<div><div>Sequential profiling is used to assess the temporal variability of attribute intensity perception with repeated consumption; this is insightful for attributes which build-up with repeated consumption, such as mouthdrying in whey protein beverages. It is common for researchers to select attributes for use in sequential tests from the vocabulary lists of descriptive sensory profiling with limited justification being provided. It was hypothesised that Temporal Check All That Apply (TCATA) can be used as an effective and objective technique to select relevant vocabulary. This was investigated using model whey protein beverages containing 10 % whey protein isolate powder with a trained sensory panel and comparing the proportion of citations at regular time intervals across the assessment window. The proportion of panellists selecting an attribute was used to represent panel confidence in the attribute's applicability. Using a consensus vocabulary for TCATA, mouthdrying was selected by 58 % of panellists at 30 s and 71 % at 60 s relative to consumption, identifying this attribute as relevant for temporal investigations. Sweetness was selected by fewer than 10 % of panellists throughout the assessment window. In sequential profiling, mouthdrying significantly increased over time whereas sweetness did not, confirming TCATA as an effective vocabulary selector in this context. The results demonstrate that TCATA can be used to ensure the unbiased selection of relevant attributes to be investigated in subsequent temporal intensity methods. The use of citation proportions can elucidate additional information from TCATA data surrounding the applicability of attributes and panel confidence.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105628"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572477","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":"Unveiling the impact of health star ratings: Subjective nutrition knowledge as a moderator of consumer responses to unhealthy foods","authors":"Eunjoo Han ,&nbsp;Euejung Hwang","doi":"10.1016/j.foodqual.2025.105627","DOIUrl":"10.1016/j.foodqual.2025.105627","url":null,"abstract":"<div><div>The present research demonstrates that a Health Star Rating (HSR), one type of interpretive label, can enhance consumer responses among individuals with low subjective nutrition knowledge (SNK). Across three experiments, including a qualitative follow-up, we show that voluntarily adopted HSRs increase preference and purchase intention—even for products with low health ratings—by fostering favorable brand inferences rooted in perceived transparency, particularly among individuals with lower SNK. This work contributes to the food labeling literature by identifying which consumers are most likely to benefit from HSRs on unhealthy items and extends attribution theory by illustrating how voluntary disclosure can enhance brand evaluations. Practically, our findings suggest that, when paired with consumer education, voluntary interpretive labeling—such as the HSR—can support informed decision-making, guide policymakers in promoting non-mandatory labeling systems, and enhance brand perceptions for food companies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105627"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522094","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":"What makes whisky more sustainable? The importance of raw materials, production process and packaging","authors":"Robert Romanowski ,&nbsp;Andrzej Szymkowiak ,&nbsp;Blaženka Knežević ,&nbsp;Bartosz Romanowski","doi":"10.1016/j.foodqual.2025.105619","DOIUrl":"10.1016/j.foodqual.2025.105619","url":null,"abstract":"<div><div>This study investigates how different sustainability attributes impact consumer perceptions and behaviors in the whisky industry, focusing on three key life cycle stages: Sustainable Raw Materials, Production Efficiency, and Sustainable Packaging. Using Life Cycle Assessment (LCA) as a conceptual framework, the study examines how these attributes influence variables related to the consumption process (Purchase Intention, Willingness to Pay), the product (Perceived Environmental Friendliness, Perceived Product Quality), and the producer (Perceived Intentions of the Producer, Perceived Environmental Responsibility). The findings reveal that Production Efficiency had the most positive influence across all variables, particularly among consumers with high environmental orientation (EA) and consumer involvement (CI). Practical implications for marketers include the need for targeted communication strategies that reassure consumers about quality while emphasizing the environmental benefits of sustainability attributes. The study concludes with recommendations for future research, including a more detailed exploration of sustainability attributes based on LCA, brand-specific studies, and the potential impact of sustainability on sensory perceptions of whisky.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105619"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596271","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":"Genetic and physiological influences on sweet taste preference among young adults in Malaysia: Associations with TAS1R2/TAS1R3 variants, body composition, and food liking and intake frequency","authors":"Yee-How Say ,&nbsp;Kah Tao Siew ,&nbsp;Geetha Letchumanan ,&nbsp;Victoria Olubunmi Olarewaju ,&nbsp;Hazel Zi Qi Tham ,&nbsp;Jue-Sheng Ong ,&nbsp;Liang-Dar Hwang","doi":"10.1016/j.foodqual.2025.105626","DOIUrl":"10.1016/j.foodqual.2025.105626","url":null,"abstract":"<div><div>This study explored the relationship between sweet taste preference, <em>TAS1R2</em>/<em>TAS1R3</em> gene variants (rs35874116 and rs307055), body composition, and food liking/intake frequency among 173 participants in Malaysia (87 males; median age 21 ± 2 years; median BMI 21.800 ± 5.050 kg/m²). Sweet liking was assessed using a Forced-Choice Paired-Comparison task with five increasing sucrose concentrations, along with intensity perception and pleasantness rating of a 36 % sucrose solution. Anthropometric and body composition measurements, as well as food liking and intake frequency data, were collected. Genotyping of <em>TAS1R2</em>/<em>TAS1R3</em> variants was conducted using real-time allele-specific PCR. Males exhibited a significantly greater preference for higher sucrose concentrations (<em>p</em> = 0.024) and greater liking for 36 % sucrose (<em>p</em> = 0.020) than females. Higher total body fat was positively associated with greater liking for 36 % sucrose solution (<em>p</em> = 0.014). The rs35874116 C allele was more prevalent among low and medium sweet likers and less frequent among high sweet likers (<em>p</em> = 0.028). This allele was also associated with lower liquor preference (<em>p</em> = 0.012) and higher fruit preference (<em>p</em> = 0.013). The CC genotype of rs35874116 was associated with a lower prevalence of overweight/obese (<em>p</em> = 0.028). In contrast, the rs307055 T allele was associated with higher central adiposity, as indicated by increased waist circumference (<em>p</em> = 0.005) and waist-hip ratio (<em>p</em> = 0.004). High sweet likers showed a greater processed food preference (<em>p</em> = 0.049) and a lower fruit intake frequency (<em>p</em> = 0.012) compared to low sweet likers. In conclusion, sweet taste preference in this Malaysian sample is influenced by sex, body composition, and rs35874116/rs307055 gene variants, which might also play a role in influencing food liking and intake patterns.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105626"},"PeriodicalIF":4.9,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502332","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":"Insights on animal welfare and online information as drivers of sustainable dietary habits","authors":"Natascha Schlereth,&nbsp;Getachew Abate-Kassa,&nbsp;Fabian Frick,&nbsp;Johannes Sauer","doi":"10.1016/j.foodqual.2025.105621","DOIUrl":"10.1016/j.foodqual.2025.105621","url":null,"abstract":"<div><div>Animal health and welfare (AHW) has become a crucial societal concern with important implications for agricultural production and actors along affected value chains. At the same time, agri-food value chains are undergoing a digital transformation. Digital technologies facilitate an advanced communication flow within the food system and exhibit the opportunity to provide consumers with desired information about production processes for animal products. Consumers' perceptions, purchasing decisions and dietary habits ultimately influence the development of sustainable and resilient food systems. To address these current and multidisciplinary topics, we investigate the importance of AHW issues during German consumers' food purchases and the association of online information-seeking behaviour with dietary changes. Using factor analysis and ordinal logistic regressions, we find that besides the more commonly considered consciousness in herd management-related AHW information, consumers also respect ethical well-being considerations. In addition to online information gathering behaviour and access, awareness of ethical and management-related AHW aspects is significantly associated with dietary changes. This emphasises the importance of advanced AHW-related communication strategies and enhanced digital information provision to promote AHW sensitivity, to assist informed purchasing decisions aligned with personal values, and to foster responsible consumption behaviour and sustainable transformation in agri-food systems.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105621"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer preferences for kimchi in Estonia, Latvia, and Finland: Napa cabbage and local vegetables (white cabbage, red cabbage, white turnip, beetroot)","authors":"Maarja Maasikmets ,&nbsp;Rain Kuldjärv ,&nbsp;Emili Antsmaa ,&nbsp;Evita Straumite ,&nbsp;Terhi Pohjanheimo ,&nbsp;Helen Vaikma","doi":"10.1016/j.foodqual.2025.105622","DOIUrl":"10.1016/j.foodqual.2025.105622","url":null,"abstract":"<div><div>Kimchi, the traditional Korean fermented vegetable dish, is commonly prepared using napa cabbage (<em>Brassica rapa</em> subsp. Pekinensis), but other vegetables are also used. This study evaluated five types of kimchi made from napa cabbage, white cabbage, red cabbage, white turnip, and beetroot. Consumer evaluations were conducted in Estonia (<em>n</em> = 100), Finland (<em>n</em> = 104), and Latvia (<em>n</em> = 103), focusing on pleasantness, spiciness perception, and interest in various ingredients. A descriptive sensory analysis by an expert panel was also performed.</div><div>Across all three countries, consumers generally rated the samples as pleasant. White cabbage kimchi received the highest overall pleasantness scores and attracted strong consumer interest, suggesting it could serve as a promising alternative to napa cabbage. This preference may be linked to texture: napa cabbage scored lowest on texture pleasantness, crispness, and hardness, while white cabbage ranked among the crispiest and hardest. Although the expert panel confirmed that spiciness levels were consistent across samples (identical spice mixes were used), consumers still perceived differences. Notably, the darker purple‑tinted kimchi varieties (red cabbage and beetroot) were rated as less spicy.</div><div>Findings suggest that consumers in Estonia, Finland, and Latvia may prefer kimchi made from alternative vegetables like white cabbage and white turnip over common napa cabbage option. Estonian consumers rated the pleasantness of these three kimchi variants particularly high compared to Finnish consumers. Interestingly, the largest gap between pleasantness and interest was seen with white turnip, especially among Latvians. These insights highlight opportunities to diversify kimchi production to better suit regional European preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105622"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502333","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 yuck factor of leftovers – How disgust shapes our food waste behaviours","authors":"Mariam Nikravech,&nbsp;Nina Langen","doi":"10.1016/j.foodqual.2025.105623","DOIUrl":"10.1016/j.foodqual.2025.105623","url":null,"abstract":"<div><div>Leftovers fall into the grey zone of “not being considered as food anymore” and thus are more likely to be discarded. Some campaigns to reduce food waste regard leftover management as a probable way to reduce food waste. In this context, different levels and sources of leftovers are defined. However, there is no evidence that leftovers are viewed equally by consumers. In this context, the role of affect over cognitive factors of food waste deserves attention to shed light on what makes people discard their leftovers. We investigate the role of food disgust sensitivity in shaping the rejection of leftovers in an online sample representative of the German population in terms of age and gender (<em>n</em> = 319 participants included in the analysis). Food disgust sensitivity is highly associated with disgust for leftovers. We showed how specific leftover characteristics differently elicit disgust and identified three predictive factors of disgust for leftovers. Leftovers of others were found more disgusting than the own plate leftovers, as well as leftovers that were mixed in the plates. These characteristics also negatively influence the intention to eat the leftovers. We found that individuals with higher disgust sensitivity are less likely to adopt leftover-friendly management behaviours and show intention to use leftovers for a meal. Disgust for stored leftovers was associated with less daily food waste, reported with food waste diaries over two times seven days (<em>n</em> = 113). This is a significant insight with regard to marketing and campaign work: rather than pre-cooking, the recommendation is to eat up.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105623"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514379","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}