Food Quality and Preference最新文献_第2页

Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium 观点说明：感官和消费科学中的数字化--第 15 届潘邦感官科学研讨会发言观点摘要

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-13 DOI: 10.1016/j.foodqual.2024.105372

J. Ben. Lawlor , Cécile Bavay , Danielle van Hout , Jean A. McEwan , Lise Dreyfuss , David Labbe , Chantalle Groeneschild , Anne-Sophie Marcelino , Jonathan Rason , Thierry Worch , Betina Piqueras-Fiszman , Sébastien Lê , Nicolas Pochart , Phiala Mehring , Nicolas Pineau

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Combining text mining of social media data and conjoint approach to investigate consumer choices on organic food 结合社交媒体数据的文本挖掘和联合方法研究消费者对有机食品的选择

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-12 DOI: 10.1016/j.foodqual.2024.105369

Mai Anh Ngoc Vo , Van Anh Thi Tran , Thuy Ung-Pham , Paula Varela , Quoc Cuong Nguyen

{"title":"Combining text mining of social media data and conjoint approach to investigate consumer choices on organic food","authors":"Mai Anh Ngoc Vo , Van Anh Thi Tran , Thuy Ung-Pham , Paula Varela , Quoc Cuong Nguyen","doi":"10.1016/j.foodqual.2024.105369","DOIUrl":"10.1016/j.foodqual.2024.105369","url":null,"abstract":"<div><div>The growing interest in organic food is driven by consumer concerns about the impact of conventional agricultural practices on human health, and environment. It is crucial to understand the factors that influence consumer preference of organic food. Consumer preferences for organic food has been largely investigated using traditional methods which have limitations in terms of data validity, reliability, time, and cost. This study used social media data to investigate main factors influencing consumer perceptions and preferences of organic food using X’s API. The data were analysed by text mining, and topic modelling.</div><div>The results reveal that organic production, sustainability, origin, shelf-life, and price are the five most important factors that influence consumers’ choices for organic food. Organic milk was used as the representative organic food product with attributes and levels established from the social media data analysis. A conjoint analysis was used with a sample of Vietnamese consumers. Sustainability is the most important attribute affecting organic consumer food choices followed by organic production, price, shelf-life, and origin. Segmentation analysis identified two clusters of consumers: in cluster 1 sustainability is the most importance attribute while in cluster 2 organic production is the most importance one.</div><div>In conclusion, this study underscored the potential of social media data as a valuable source for understanding consumer behaviour and preferences in the context of organic food consumption. In addition, this study emphasized the significance of sustainability as a critical attribute in consumer decision-making with lower environmental impact influencing consumers’ likelihood to purchase organic food products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105369"},"PeriodicalIF":4.9,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701207","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}

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Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior 在年轻一代中恢复昆虫狩猎传统：计划行为理论的应用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-07 DOI: 10.1016/j.foodqual.2024.105356

Shuo Huang

{"title":"Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior","authors":"Shuo Huang","doi":"10.1016/j.foodqual.2024.105356","DOIUrl":"10.1016/j.foodqual.2024.105356","url":null,"abstract":"<div><div>Edible insects are sustainable sources of animal protein. Although insects are novel foods in Western societies, the Asia-Pacific region preserves traditional entomophagy cultures. In parts of the Asia-Pacific region, the amount consumed gradually declined with each passing generation. Reviving the entomophagy tradition among the younger generation is crucial for the future market for edible insects. This study examined young consumers’ perceptions of edible insects and the psychological determinants of their consumption. This study was conducted in Japan, which is a typical example of generational differences in insect consumption due to traditional eating habits. We adopted the theory of planned behavior (TPB) to identify psychological determinants of entomophagy and conducted two online surveys among 391 and 342 young Japanese consumers, respectively. We extended the original TPB by adopting a treatment–control design in which respondents in the treatment group received information on product availability. The results revealed that edible insects remained a novel food among respondents. The TPB revealed that subjective normsand perceived behavioral control (PBC) were determinants of consumption intention, whereas intention and PBC were determinants of behavior. Information on product availability had a significant positive impact on intention; however, it had little impact on behavior. Furthermore, we found that food safety control was the most valued product attribute and hedonistic attributes were prioritized over functionalist attributes. Based on these findings, this study proposes possible promotional strategies that provide valuable insights for marketers and policymakers in Japan and other countries to revive the entomophagy tradition among younger generations.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105356"},"PeriodicalIF":4.9,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences 软、脆、酥、可持续：视觉质感在塑造可持续食品偏好中的作用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-07 DOI: 10.1016/j.foodqual.2024.105358

Yeliz Baylan, Sibel Ozilgen

{"title":"Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences","authors":"Yeliz Baylan, Sibel Ozilgen","doi":"10.1016/j.foodqual.2024.105358","DOIUrl":"10.1016/j.foodqual.2024.105358","url":null,"abstract":"<div><div>This research evaluates the potential of using visual textural complexity as a subtle yet effective strategy to direct consumer preferences towards more sustainable food choices, addressing the urgent need to reduce greenhouse gas emissions in the food industry.</div><div>Using a traditional Turkish rice pudding, sütlaç, as a case study, we prepared four variants with varying textural complexities (ranging from simple to complex) by reducing the portion size by half and gradually adding soft, crispy, crunchy, and airy textured food layers onto it. Two parallel sets of variants were formulated to minimize potential bias from differences in composition and visual properties of the layers. One hundred participants individually evaluated paired visual stimuli of these variants under two experimental conditions: non-informative, which included only visuals, and informative, which included visuals with accompanied by sample information.</div><div>Paired binary analysis revealed consistent preference for variants with higher levels of visual textural complexity, especially those with three layers (soft, crispy and crunchy), regardless of experimental conditions and product formulations. Although sample information affected preference scores, variants with certain levels of textural complexity were still preferred over the traditional sample (p < 0.05). Preferences for sample variants over the control reduced the carbon emission over 31 %. The study links the impact of visual textural complexity on preferences to the Elaboration Likelihood Model (ELM) and demonstrates that this strategy can effectively direct consumer preferences towards more sustainable options. Adopting the insights from this study can assist food producers and marketers in contributing to the broader goal of reducing carbon emissions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105358"},"PeriodicalIF":4.9,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701205","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

Relative effect of warning labels on food choice: Case study with four product categories after the implementation of the Brazilian regulation 警告标签对食品选择的相对影响：巴西法规实施后四类产品的案例研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-05 DOI: 10.1016/j.foodqual.2024.105359

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

{"title":"Relative effect of warning labels on food choice: Case study with four product categories after the implementation of the Brazilian regulation","authors":"Marcela de Alcantara , Inayara Beatriz Araujo Martins , Gastón Ares , Rosires Deliza","doi":"10.1016/j.foodqual.2024.105359","DOIUrl":"10.1016/j.foodqual.2024.105359","url":null,"abstract":"<div><div>Warning labels have been implemented in different countries around the globe, including Brazil, to encourage healthier food choices. The aims of the present study were to evaluate the relative effect of different warning labels, brands and nutrition marketing claims on the food choice after the implementation of the Brazilian front-of package nutrition labelling regulation. Packages of four categories were designed considering the following factors: brand (familiar vs. unfamiliar), nutritional warning (present or absent), textual nutrition marketing claims (present or absent) and visual nutritional marketing claims (present or absent). A total of 850 Brazilian adults were recruited by a marketing agency. Participants were randomly allocated to one of two experimental conditions: black magnifier (n = 403) and black octagon (n = 447). They completed a choice task involving two out of four product categories: chocolate flavored milk, cookies, granola, and iced tea. The packaging was designed considering four factors: The presence of warning labels encouraged product choice in three of the four categories. However, brand and textual nutrition marketing claims had a larger effect. These results suggest the need to introduce comprehensive packaging regulations to reduce the prevalence of nutrition marketing claims on unhealthy products, as well as communication campaigns to raise awareness of the benefits of taking into account warning labels when making food purchases.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105359"},"PeriodicalIF":4.9,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701351","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}

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Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling 葡萄酒、香水和食品评论中的化学感官词汇：语言建模的启示

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-01 DOI: 10.1016/j.foodqual.2024.105357

Thomas Hörberg , Murathan Kurfalı , Jonas K. Olofsson

{"title":"Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling","authors":"Thomas Hörberg , Murathan Kurfalı , Jonas K. Olofsson","doi":"10.1016/j.foodqual.2024.105357","DOIUrl":"10.1016/j.foodqual.2024.105357","url":null,"abstract":"<div><div>Chemosensory sensations are often hard to describe and quantify. Language models may facilitate a systematic understanding of sensory descriptions. We accessed consumer and expert reviews of wine, perfume, and food products (English language; about 68 million words in total) and analyzed their sensory descriptions. Using a novel data-driven method based on natural language data, we compared the three chemosensory vocabularies (wine, perfume, food) with respect to their vocabulary overlap and semantic properties, and explored their semantic spaces. The three vocabularies primarily differ with respect to domain specificity, concreteness, descriptor type preference and degree of gustatory vs. olfactory association. Wine vocabulary primarily distinguishes between white wine and red wine flavors and qualities. Food vocabulary separates drinkable and edible food products and ingredients, on the one hand, and savory and non-savory products, on the other. A salient distinction in all three vocabularies is between concrete and abstract/evaluative terms. Valence also plays a role in the semantic spaces of all three vocabularies, but valence is less prominent here than ingeneral olfactory vocabulary. Our method allows a systematic comparison of sensory descriptors in the three product domains and provides a data-driven approach to derive sensory lexicons that can be applied by sensory scientists.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105357"},"PeriodicalIF":4.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liking for saltiness is associated with preference for fattier and more caloric foods 喜欢咸味与喜欢吃脂肪和热量较高的食物有关

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-29 DOI: 10.1016/j.foodqual.2024.105355

Cristina Proserpio , Sara Spinelli , Camilla Cattaneo , Caterina Dinnella , Monica Laureati , Erminio Monteleone , Ella Pagliarini

{"title":"Liking for saltiness is associated with preference for fattier and more caloric foods","authors":"Cristina Proserpio , Sara Spinelli , Camilla Cattaneo , Caterina Dinnella , Monica Laureati , Erminio Monteleone , Ella Pagliarini","doi":"10.1016/j.foodqual.2024.105355","DOIUrl":"10.1016/j.foodqual.2024.105355","url":null,"abstract":"<div><div>The high consumption of foods rich in salt, fat and sugar represents a risk factor for adverse health outcomes, and while strategies for the reduction of these ingredients have been developed, results have been inconclusive. One reason for this may be that the relationship between preferences for salty, fat and sweet foods is unclear. The aim of this study was to investigate whether individuals showing a higher liking for salty foods also prefer fattier foods, whether savoury or non-savoury/sweet. Liking and intensity responses for a model food (bean purée with increasing concentrations of salt, NaCl, added) were provided by 395 subjects to identify groups of consumers with different responses to saltiness.</div><div>Hierarchical cluster analysis based on liking scores revealed that one group of subjects (Cluster 1: Salt likers, n = 285) liked the bean purée samples with higher NaCl concentrations significantly more than did those belonging to Cluster 2 (Salt dislikers, n = 110). Salt dislikers also rated saltiness, umami taste, and overall flavour as significantly more intense than did salt likers. These differences were also present in assessment of tastes in water solutions, while no differences between clusters in fungiform papillae density and in attitudes toward health and taste were found. Significant differences between the two clusters were found in terms of food choices, with salt likers choosing foods – both savoury and non-savoury/sweet – that are fattier, more caloric, and thus perceived as less healthy, more frequently than did salt dislikers.</div><div>These results suggest that subjects preferring saltier foods generally also prefer fattier foods, whether savoury or not-savoury. Thus, the approach of segmenting individuals on salty taste preferences appears to be a useful way of identifying consumers groups more prone to make less healthy food choices in general.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105355"},"PeriodicalIF":4.9,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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What differentiates the choice of certain foods? An exploratory analysis of food choice patterns among couples from the dyadic NutriAct Family Cohort in relation to social and health-associated determinants 某些食物的选择有何不同？从与社会和健康相关的决定因素入手，探索性分析 "营养行动家庭队列 "中夫妻的食物选择模式

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-28 DOI: 10.1016/j.foodqual.2024.105354

Nadja-Raphaela Baer , Liane Schenk , Manuela M. Bergmann , Johannes Deutschbein , Sven Knüppel , Daniela Nickel , Jan C. Zoellick

{"title":"What differentiates the choice of certain foods? An exploratory analysis of food choice patterns among couples from the dyadic NutriAct Family Cohort in relation to social and health-associated determinants","authors":"Nadja-Raphaela Baer , Liane Schenk , Manuela M. Bergmann , Johannes Deutschbein , Sven Knüppel , Daniela Nickel , Jan C. Zoellick","doi":"10.1016/j.foodqual.2024.105354","DOIUrl":"10.1016/j.foodqual.2024.105354","url":null,"abstract":"<div><div>Food choices determine the intake of nutrients and energy for bodily processes and play a vital role for the health and wellbeing of individuals. However, the choice of what and how an individual eats is shaped largely by socialisation within the family of origin as well as later socialisation contexts, e.g., through biographical transitions or romantic relationships. Nonetheless, food choices have been analysed primarily as largely individualised practices. We performed principal component analyses on self-reported data on food consumption from 803 individuals (<em>M</em> = 64 years old; 50 % female) nested in 402 couples recruited within the NutriAct Family Study to explore food choice patterns. We exploratively derived four distinct patterns representing (1) plant-based, (2) processed animal-based, (3) low-fat, and (4) high-sugar sweet tooth food choices, which were loosely correlated (0.04 ≤ |<em>r</em>| ≤ 0.16). On an inter-couple level we found gender differences with men adhering more to the processed animal-based diet (<em>t</em>(756) = 10.17, <em>p</em> < 0.001, <em>d</em> = 0.72) and women more to the plant-based (<em>t</em>(800) = −3.70, <em>p</em> < 0.001, <em>d</em> = −0.26) and low-fat patterns (<em>t</em>(800) = −2.65, <em>p</em> = 0.008, <em>d</em> = −0.19). Additionally, as the number of retirees within a couple increased, so did the similarity between the partners in their overall food choice (<em>F</em>(2799) = 8.15, <em>p</em> < 0.001, <em>η</em> = 0.02). The couple level explained more variance in the food choice patterns than the individual level across all four patterns (0.62 ≤ ICC1 ≤ 0.78). We thus conclude that socialisation in couples plays a central role in shaping food choices, more so than prevalent gender roles or individual practices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105354"},"PeriodicalIF":4.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Parental norms and attitudes in Relation to Children’s sugar consumption − A mediation analysis of the “Are You Too Sweet?” intervention study 父母的规范和态度与儿童食糖量的关系--对 "你太甜了吗？"干预研究的调解分析

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-28 DOI: 10.1016/j.foodqual.2024.105353

Sidse Marie Sidenius Bestle , Ellen Trolle , Anja Pia Biltoft-Jensen , Bodil Just Christensen , Jeppe Matthiessen , Anders Stockmarr , Anne Dahl Lassen

{"title":"Parental norms and attitudes in Relation to Children’s sugar consumption − A mediation analysis of the “Are You Too Sweet?” intervention study","authors":"Sidse Marie Sidenius Bestle , Ellen Trolle , Anja Pia Biltoft-Jensen , Bodil Just Christensen , Jeppe Matthiessen , Anders Stockmarr , Anne Dahl Lassen","doi":"10.1016/j.foodqual.2024.105353","DOIUrl":"10.1016/j.foodqual.2024.105353","url":null,"abstract":"<div><div>Parental influence on children’s dietary behaviour makes parents an obvious target for prevention strategies with nutritional foci. Mediation analysis is considered a valuable tool for understanding the underlying mechanisms of influence in intervention studies aimed at implementing behaviour change strategies.</div><div>The present study used data from the multi-component cluster-randomised intervention “Are You Too Sweet?” with 153 Danish children (5–7 years) to explore mediating effects and role of parental determinants on added sugar intake in children.</div><div>A pre-and post-intervention questionnaire evaluated parental knowledge, practices, self-efficacy, norms, and attitudes. Children’s dietary intake was estimated from a seven-day dietary record. Associations between children’s added sugar intake and parental responses and changes in responses following the intervention were evaluated using linear mixed models. Exploring potential behaviour change pathways of the intervention was done using mediation analyses.</div><div>Children’s reduction in added sugar consumption was partly mediated by changes in parental norms and attitudes regarding limiting sugar-rich foods and drinks to special occasions. Parental knowledge of guidelines on the intake of sugar-rich discretionary foods and drinks increased as an intervention effect but did not demonstrate a mediating effect. No significant changes or mediating effects were found in parental self-efficacy or practices.</div><div>The findings highlight parental norms and attitudes regarding restricting sugar-rich foods and drinks to special occasions as modifiable and a mediator for reducing added sugar intake in the “Are You Too Sweet?” intervention study.</div><div><strong>Trial registration:</strong> Retrospectively registered at ISRCTN: ISRCTN10409779.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105353"},"PeriodicalIF":4.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Measuring the rejection of meat alternatives: Development and validation of a new scale 衡量对肉类替代品的排斥程度：新量表的开发与验证

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-10-26 DOI: 10.1016/j.foodqual.2024.105352

Bianca Wassmann , Michael Siegrist , Christina Hartmann

{"title":"Measuring the rejection of meat alternatives: Development and validation of a new scale","authors":"Bianca Wassmann , Michael Siegrist , Christina Hartmann","doi":"10.1016/j.foodqual.2024.105352","DOIUrl":"10.1016/j.foodqual.2024.105352","url":null,"abstract":"<div><div>Despite the potential benefits of meat alternatives for the environment and animal welfare, public skepticism remains. This study presents the development and validation of the Meat Alternatives Rejection (MAR) scale. After a pilot study (<em>N</em> = 510) refined the scale from fourteen to ten items, it was validated in a Swiss online survey (<em>N</em> = 1951) through four steps. First, exploratory factor analysis confirmed a one-factor structure with high factor loadings (0.63 to 0.80) and strong internal consistency (Cronbach’s alpha = 0.90). Second, convergent validity was supported by Pearson correlations with related variables, along with Average Variance Extracted (AVE = 0.525) and Composite Reliability (CR = 0.917). Third, discriminant validity was explored using a Heterotrait-Monotrait (HTMT) ratio of 0.634, indicating that the MAR scale measures a distinct construct. Lastly, MAR’s predictive validity was tested using two regression models: Model 1 (logistic regression) predicted the likelihood of being a meat alternative consumer versus nonconsumer, and Model 2 (two-step linear regression) predicted support for meat alternative marketing restrictions. In both models, the inclusion of MAR significantly improved the explained variance (Model 1: <em>p</em> < 0.001; Model 2: <em>p</em> < 0.001), with MAR outperforming other predictors (age, gender, education, meat attachment, and eco-knowledge). Overall, MAR is a robust and reliable tool for measuring consumers’ rejection of meat alternatives, demonstrating factorial, convergent, discriminant, and predictive validity. This new scale can help advance our understanding of the psychological mechanisms underlying the shift toward a more plant-based diet.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105352"},"PeriodicalIF":4.9,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0