Food Quality and Preference最新文献

{"title":"Increasing the spiciness of a lunch meal influences oral processing behaviors and decreases food and energy intake","authors":"Paige M. Cunningham ,&nbsp;Isaiah M. Smith ,&nbsp;John E. Hayes","doi":"10.1016/j.foodqual.2025.105566","DOIUrl":"10.1016/j.foodqual.2025.105566","url":null,"abstract":"<div><div>Recent evidence suggests increasing oral burn by adding chilies to food modifies oral processing behaviors like eating rate, but how these modifications affect food intake remains unclear. In 3 crossover experiments, adults ate a 650 g lunch of beef chili [experiment 1; <em>n</em> = 52] or chicken tikka masala [experiment 2a; <em>n</em> = 44, and 2b; <em>n</em> = 34] twice in the laboratory while being video-recorded. We tested how adding chiles to a meal influenced (a) food intake and (b) oral processing. A consistent weight of paprika was added, but the ratio of hot-to-sweet paprika was varied, to make spicy (100 % hot paprika) and mild (75–100 % sweet paprika) versions of meals. Meal duration was extracted from videos to calculate eating rate (g/min). Participants rated liking and spiciness on a VAS before and after consumption. In Experiment 1, participants ate more slowly (<em>p</em> = 0.04), consuming 11 % less (46 ± 17 g) spicy chili relative to mild chili (<em>p</em> = 0.009). While initial ratings of spiciness differed (<em>p</em> &lt; 0.0001), liking did not (<em>p</em> = 0.88). In Experiment 2a, spiciness ratings did not differ between conditions (<em>p</em> = 0.22), and intake did not differ (<em>p</em> = 0.36). Experiment 2b increased the total amount of paprika in the tikka, leading to significant differences in spiciness between conditions (<em>p</em> &lt; 0.001), without affecting liking (<em>p</em> = 0.19). As with Experiment 1, this increase in spiciness resulted in an 18 % reduction in food intake and a 17 % reduction eating rate (both p's &lt; 0.005). Overall, these experiments identify a non-textural manipulation that can be used to slow eating rate and reduce ad libitum intake without adversely impacting food pleasure.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105566"},"PeriodicalIF":4.9,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891958","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":"Assessing the effect of health labels on online food choices","authors":"Anna Wang ,&nbsp;José M. Grisolía ,&nbsp;Ada H.Y. Ma ,&nbsp;Juan de Dios Ortúzar","doi":"10.1016/j.foodqual.2025.105565","DOIUrl":"10.1016/j.foodqual.2025.105565","url":null,"abstract":"<div><div>Online takeaway platforms provide a convenient access to food and their importance has increased dramatically in the last years. Our research explores if and how food choices via takeaway apps change after individuals are informed about excessive calories, fats, carbohydrates, and salts. Our results have practical implications for public health and food choices. We designed an efficient stated choice experiment based on actual meals offered online in China and applied it in a Randomized Between-Subjects Design to a sample of 964 respondents across 10 large Chinese cities. We split the sample into two groups: exposed and not exposed to a colour-code, traffic light information system (TLS). Our analysis, using a Difference-in-Differences model and an Error Components Mixed Logit model, revealed that respondents exposed to nutrition information chose takeaway menus with less fat, salt and calories. However, the information did not affect the choice of tasty meals heavy in carbohydrates, as these are far too important in the typical Chinese diet. We also found that price, positive reviews, and delivery time were drivers of the respondents' food choices, but significantly less important than food preferences and tastiness. Regarding TLS, we confirmed that red (i.e. danger) had the most significant impact in dissuading customers from choosing unhealthy food (salt and fat). These findings are helpful in the design of public policies geared toward healthier food consumption habits in the population.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105565"},"PeriodicalIF":4.9,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923488","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":"Unpacking healthy eating: An application of the model of goal-directed behavior","authors":"S. Sinem Atakan ,&nbsp;Richard P. Bagozzi","doi":"10.1016/j.foodqual.2025.105553","DOIUrl":"10.1016/j.foodqual.2025.105553","url":null,"abstract":"<div><div>This research investigates the psychological and social drivers of healthy eating intentions and behavior using the Model of Goal-Directed Behavior (MGB), an extension of the Theory of Planned Behavior (TPB). The MGB integrates affective (anticipated emotions), habitual (past behavior), and motivational (desire) factors, offering greater predictive power compared to the TPB. This research also examines the influence of cooking for self-consumption on perceived behavioral control over healthy eating. Data were collected from 369 adults via an online survey, with 141 participants completing a follow-up survey one month later to report actual eating behavior. Results indicate that anticipated emotions and subjective norms are key predictors of healthy eating desire, while attitudes show no significant effect. Desire predicts intentions, which, in turn, drive behavior. Notably, the self-efficacy component of perceived behavioral control moderates the desire-intention relationship, challenging traditional MGB assumptions. Additionally, cooking for self-consumption enhances both internal and external factors that shape perceived behavioral control. This research contributes to the prevailing debate on the role of affect versus attitudes in shaping food consumption behaviors, highlighting the dominant role of anticipated emotions over attitudes in driving healthy eating intentions, even when accounting for past behavior and subjective norms. The research also refines and extends the MGB by incorporating food preparation as an antecedent of perceived behavioral control, suggesting a novel mechanism for fostering control over healthy eating. The findings offer practical insights for designing interventions and programs that leverage emotions, subjective norms, and perceived behavioral control to promote healthier eating behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105553"},"PeriodicalIF":4.9,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891957","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 eyes eat first: Improving consumer acceptance of plant-based meat alternatives by adjusting front-of-pack labeling","authors":"Paul Naughton ,&nbsp;Joshua Benjamin Schramm ,&nbsp;Marcel Lichters","doi":"10.1016/j.foodqual.2025.105567","DOIUrl":"10.1016/j.foodqual.2025.105567","url":null,"abstract":"<div><div>The substitution of meat products with plant-based meat (PBM) alternatives is seen to foster sustainable consumption. It can play an important role in helping reach greenhouse gas emission targets. While consumers generally perceive PBM alternatives as more environmentally friendly and healthier than meat, they often find them less hedonically appealing and too expensive, which hinders their widespread adoption. One effective strategy to encourage consumers toward more sustainable choices is the use of front-of-pack information, such as claims and labels. This study identifies the most effective labeling strategy to increase consumers' preference for PBM burger patties through a three-fold research approach, namely, a supermarket audit in the UK, a best-worst scaling study (i.e., Maximum Difference Scaling), and a discrete choice experiment (i.e., choice-based conjoint analysis). In the UK market, front-of-pack labels and claims presented on PBM products can be categorized into those primarily related to nutrition, ecological welfare, and taste. These categories correspond to three distinct consumer segments extracted from a best-worst scaling study. A subsequent discrete choice experiment, which compared labeled PBM patties vis-à-vis meat patties, revealed that a third-party accredited taste label has the potential to gain the highest market share and willingness-to-pay among all types of labels/claims. Our findings underscore the importance of adopting an appropriate labeling strategy to foster sustainable food consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105567"},"PeriodicalIF":4.9,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913224","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":"Energy density of snacking episodes and eating behaviour: A systematic review of experimental studies","authors":"Chloe Mellor ,&nbsp;Rochelle Embling ,&nbsp;Menna Price ,&nbsp;Milena Rundle ,&nbsp;Alexandra Meynier ,&nbsp;Sophie Vinoy ,&nbsp;Laura Wilkinson","doi":"10.1016/j.foodqual.2025.105557","DOIUrl":"10.1016/j.foodqual.2025.105557","url":null,"abstract":"<div><div>Snacking episodes can be defined as food and drink that are consumed between mealtimes. Snacking episodes can differ greatly in nutrient and energy content, having the potential to influence diet quality and, in turn, health. This systematic review aimed to understand the impact that the energy density of snacking episodes has on eating behaviour outcomes. Objective outcome measures included ad libitum snack intake and daily energy intake, and subjective measures included self-assessed hunger and satisfaction. Eight databases were searched based on set inclusion and exclusion criteria to identify peer-reviewed experimental studies with adult populations. Across the ten eligible studies, seven assessed hunger, five assessed fullness, one assessed overall satiety, five assessed desire to eat/prospective food consumption, and eight assessed energy intake, ad libitum intake/compensation with respect to the impact of snacking episodes' energy density. The weight of the evidence suggested that the energy density of snacking episodes has little effect on eating behaviour outcomes, with limited evidence suggesting that higher energy density snacking episodes could result in higher satiety levels and influence fullness levels but only at specific time points. Risk of confound was high, including little control over volume and sensory characteristics across studies, particularly those reporting significant effects. Overall, this literature would benefit from using standardised snacking comparisons, to confidently identify the impacts of energy density for snacking episodes on eating behaviour outcomes. Findings could inform future studies that aim to understand the formulation of snacking episode considering energy density, to benefit diet quality whilst maintaining consumer satisfaction.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105557"},"PeriodicalIF":4.9,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923482","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":"Capturing the sensory and emotional dynamics of cosmetic creams during usage: A temporal dominance approach","authors":"Maria Rosaria Giuffrè ,&nbsp;Lapo Pierguidi ,&nbsp;Aurélie Coubart ,&nbsp;Caterina Dinnella ,&nbsp;Aude Charbonneau ,&nbsp;Erminio Monteleone ,&nbsp;David Morizet ,&nbsp;Sara Spinelli","doi":"10.1016/j.foodqual.2025.105556","DOIUrl":"10.1016/j.foodqual.2025.105556","url":null,"abstract":"<div><div>This study aimed to investigate the relationships between sensory and emotional responses during product application, using the Temporal Dominance of Sensations (TDS) and the Temporal Dominance of Emotions (TDE) to capture the temporal evolution of sensory properties and emotions during the use of facial creams. A preliminary study was conducted (Study A) carrying out 20 qualitative interviews following the EmoSemio product-specific questionnaire protocol to identify 11 sensory attributes for the TDS assessment and 11 emotional attributes for the TDE test. The main study (Study B) was conducted on 100 women who regularly use facial creams evaluating five commercially available moisturizing face creams. The TDS and TDE evaluations spanned from the initial visual and olfactory assessments to cream application and post-application phases.</div><div>TDS and TDE curves, and the sensory-emotional trajectories revealed differences between products based on their dominant sensory attributes and emotions. These findings demonstrate the effectiveness of TDS and TDE methods to describe the evolution of sensory properties and emotions elicited by cosmetic creams during a single usage, suggesting their potential application to other product categories.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"131 ","pages":"Article 105556"},"PeriodicalIF":4.9,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913222","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":"Dissociating sensory and decision processes in tasting: Intensity affects sensitivity, while expectancies and feedback interact, affecting decision criteria","authors":"Manuel M. Ramos-Álvarez,&nbsp;Teresa L. Martín-Guerrero,&nbsp;Juan M. Rosas","doi":"10.1016/j.foodqual.2025.105552","DOIUrl":"10.1016/j.foodqual.2025.105552","url":null,"abstract":"<div><div>The aim of this study was to examine the influence of feedback on the dynamics of sensory and decision processes in a tasting task involving mixtures of salty and sour basic tastes. The Double Dissociation Additive Test within the Signal Detection Theory framework was applied to assess the effects of manipulating intensity, signal-noise base rates, and feedback on sensitivity and decision-making processes. Participants' discrimination improved as salt concentration increased, regardless of induced bias or feedback presence; however, feedback led to a general increase in sensitivity. Both signal-noise stimulus base rates and feedback influenced the decision-making process. When feedback was present, detection judgments aligned more closely with actual signal-noise stimulus base rates. However, in the absence of feedback, the relationship between base rates and response bias reversed. Implications for research in sensory evaluation and perceptual learning are discussed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105552"},"PeriodicalIF":4.9,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855653","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":"Free comment versus word association test: Methodological insights for sensory analysis","authors":"Méline Vautrin ,&nbsp;Eric Teillet ,&nbsp;Daniel Ahmad ,&nbsp;Christine Urbano ,&nbsp;Arnaud Thomas","doi":"10.1016/j.foodqual.2025.105555","DOIUrl":"10.1016/j.foodqual.2025.105555","url":null,"abstract":"<div><div>This study compares the Free Comment method and the Word Association Test as two consumer-based approaches for the auditory characterization of single-serve coffee machines. A total of 133 consumers evaluated four machine sounds using both methods in an intra-subject design. While both approaches yielded largely similar sensory interpretations and highlighted nearly the same key descriptors, the Word Association Test resulted in clearer product discrimination and identified more significant associations. These findings suggest that, despite their conceptual similarity, the two methods differ in the number and strength of product-term associations they generate. Further research could investigate the extent to which these findings generalize to other sensory modalities, such as smell or taste, where associative and emotional memory processes may influence consumer responses.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105555"},"PeriodicalIF":4.9,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850425","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":"Korean consumers' perception of common Korean foods from different origins based on ethnocentrism","authors":"Eunmi Shin ,&nbsp;Edgar Chambers IV ,&nbsp;Jeehyun Lee","doi":"10.1016/j.foodqual.2025.105551","DOIUrl":"10.1016/j.foodqual.2025.105551","url":null,"abstract":"<div><div>This study explores the ethnocentrism of Korean consumers regarding food products from different countries. It focused on five food items (butter, potatoes, bottled water, beef, and Kimchi) and 13 countries of origin (Australia, Brazil, China, Colombia, India, Kenya, Korea, New Zealand, Peru, Poland, Spain, Thailand, and United States). Data was collected through an online survey from 630 Korean consumers, measuring their willingness to purchase, willingness to pay, and ethnocentric attitudes. Factor analysis was conducted using the ethnocentrism scale to identify the influencing factors, and hierarchical and K-means cluster analyses were used to group consumers into three categories: High ethnocentrism, Moderate ethnocentrism, and Low ethnocentrism. The results indicated that, irrespective of ethnocentrism levels, food products of Korean origin consistently achieved the highest scores in willingness to purchase and willingness to pay across all consumer clusters. Specifically, traditional food items such as Kimchi exhibited pronounced consumer preferences, whereas butter, regarded as a globalized product, showed no significant difference in willingness to purchase between Korean and US origins. Additionally, consumer perceptions of food products originating from China were found to be significantly low. Future research is needed to better understand how this impacts marketing strategies as the food market continues to evolve globally.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105551"},"PeriodicalIF":4.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854731","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":"Three independent measures of sweet taste liking have weak and inconsistent associations with sugar and sweet food intake - insights from the sweet tooth study","authors":"Eva M. Čad ,&nbsp;Merel van der Kruijssen ,&nbsp;Claudia S. Tang ,&nbsp;Leoné Pretorius ,&nbsp;Hanne B.T. de Jong ,&nbsp;Monica Mars ,&nbsp;Katherine M. Appleton ,&nbsp;Kees de Graaf","doi":"10.1016/j.foodqual.2025.105536","DOIUrl":"10.1016/j.foodqual.2025.105536","url":null,"abstract":"<div><div>Authoritative public health agencies, like the WHO, recommend reducing dietary sweetness to lower sweet liking, and thereby indirectly lowering sugar and energy intake. However, data on an association between sweetness liking and sugar/sweet food intake are inconsistent. Moreover, sweetness liking can be measured in various ways, and the agreement between methods is unclear. Baseline data from the Sweet Tooth study (<em>n</em> = 178) were used to evaluate the agreement between three different measures of sweetness liking and their association with sugar and sweet food intake. Sweetness liking was assed by: 1) psychohedonic sweetness functions, 2) sweet liker phenotype, and 3) self-reported sweet / fat-sweet preference. Sugar and sweet food intake were assessed via 24-h recall and a FFQ assessing the consumption of food groups based on taste (TasteFFQ). On a group level, the three sweetness liking measures showed similar results; sweet liker phenotype showed higher liking of high sweetness levels (F_(2,175) = 27.9, <em>p</em> &lt; .001), and higher preference for sweet and fat-sweet foods (sweet: χ²₍₂₎ = 16.2, p &lt; .001, sweet-fat: χ²₍₂₎ = 24.8;p &lt; .001). Self-reported preferences for sweet foods were associated with intake of simple sugars (χ²₍₁₎ = 6.10, <em>p</em> = .014), energy (χ²₍₁₎ = 5.82, <em>p</em> = .016), and sweet foods (χ²₍₁₎ = 5.05, <em>p</em> = .025). Neither the psychohedonic functions, sweet liker phenotype nor self-reported fat-sweet preferences were associated with sugar and/or sweet food intake (all <em>p</em> &gt; .05). These findings suggest that, while sweetness preferences can be measured using different approaches, high sweetness liking has only a limited relationship with actual sugar and sweet food intake. These findings challenge the assumption that preferences for sweet tastes drive high intakes of sweet foods and sugars.</div><div>Ethical approval for the involvement of human subjects in this study was granted by METC-WU, ABR nr. NL72134, 10/05/20.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"130 ","pages":"Article 105536"},"PeriodicalIF":4.9,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855554","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}