Food Quality and Preference最新文献_第3页

Flash Profile method, is it suitable for complex multi-layered products? Application to strawberry-filled biscuits: a “SWEET project” Flash型材法，是否适用于复杂的多层产品？草莓夹心饼干的应用：一个“SWEET项目”

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-20 DOI: 10.1016/j.foodqual.2025.105717

Cécile Rannou , Mathilde Roze , Doina Crucean , Guenaëlle Diler , Jason C.G. Halford , Joanne A. Harrold , Anne Raben , Carole Prost , Alain Le-Bail , Patricia Le-Bail , Clément Catanéo

{"title":"Flash Profile method, is it suitable for complex multi-layered products? Application to strawberry-filled biscuits: a “SWEET project”","authors":"Cécile Rannou , Mathilde Roze , Doina Crucean , Guenaëlle Diler , Jason C.G. Halford , Joanne A. Harrold , Anne Raben , Carole Prost , Alain Le-Bail , Patricia Le-Bail , Clément Catanéo","doi":"10.1016/j.foodqual.2025.105717","DOIUrl":"10.1016/j.foodqual.2025.105717","url":null,"abstract":"<div><div>Composite foods are consumed daily, but understanding their sensory properties is a major challenge. This study aims to evaluate the efficiency of Flash Profile (FP) method to characterize strawberry-filled biscuits properties, in a context of sugar reduction. Investigations were carried out on fillings (with/without added sugar, with/without strawberry aroma), then biscuits (with sugar or maltitol or sorbitol, with/without vanilla aroma) and finally on the complex fruit-filled biscuits, corresponding to a progressive matrix complexification strategy.</div><div>FP allowed a discrimination of the products for the 3 matrices according to their formulation and flavouring. Fruit fillings and biscuits were described with both flavour and texture attributes, whereas fruit-filled biscuits were mainly described with texture attributes. This texture predominance could result from complex changes of texture perceived during chewing. Panellists may also have focused on the first perceived characteristics or on the product's most distinguishing features to ease the task.</div><div>FP was efficient to discriminate samples in each set of samples according to formulation. The characteristics allowing differentiation between samples varied depending on the matrix. Flavour attributes were mainly used for fluid matrices while texture was dominant for solid matrices. In our study, all panellists evaluated the 3 sets of products in the same order which could have influence their evaluation of complex products during the last session. Further investigations about the evaluation of complex solid products with FP may determine if texture is always dominant, even with a lower number of products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105717"},"PeriodicalIF":4.9,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155851","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

Willingness to pay for animal welfare across labels, products, consumers, and time 愿意在标签、产品、消费者和时间上为动物福利买单

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-19 DOI: 10.1016/j.foodqual.2025.105708

Malte Oehlmann , Irina Dolgopolova , Christina M. Neubig , Jutta Roosen

{"title":"Willingness to pay for animal welfare across labels, products, consumers, and time","authors":"Malte Oehlmann , Irina Dolgopolova , Christina M. Neubig , Jutta Roosen","doi":"10.1016/j.foodqual.2025.105708","DOIUrl":"10.1016/j.foodqual.2025.105708","url":null,"abstract":"<div><div>In recent years, the number of labels indicating improved animal welfare conditions on meat products has increased making it difficult for consumers to understand, evaluate, and compare husbandry conditions across products. Based on a discrete choice experiment implemented in three cross-section surveys over a period of 15 months with a total of 6000 German respondents, we estimate the willingness to pay (WTP) for various levels of animal welfare associated with different meat products. We use three existing labels with overlapping animal welfare requirements mimicking the situation in the German meat market: The well-established organic label as well as a binary animal welfare label by the Animal Welfare Initiative and a multi-level animal husbandry label which were introduced in Germany in 2015 and 2019, respectively. We show that the multi-level label scheme leads to more product differentiation and, subsequently, higher WTP estimates. WTP further depends on meat type, where animal welfare improvements for beef and chicken products are valued much higher compared to those for pork. WTP for the organic and the highest level of the husbandry label increases with higher household incomes. WTP for these labels on chicken is also higher among women.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105708"},"PeriodicalIF":4.9,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156058","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

How to present insect images on packaging? The impact of aesthetic design on the acceptance of insect food 如何在包装上呈现昆虫形象？美学设计对昆虫食品接受度的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-18 DOI: 10.1016/j.foodqual.2025.105707

Haobin Yang, Ran Wang

{"title":"How to present insect images on packaging? The impact of aesthetic design on the acceptance of insect food","authors":"Haobin Yang, Ran Wang","doi":"10.1016/j.foodqual.2025.105707","DOIUrl":"10.1016/j.foodqual.2025.105707","url":null,"abstract":"<div><div>Although entomophagy has gained increasing attention over the last years, low consumer acceptance remains a significant barrier to the promotion. Consumers frequently rely on food images on packaging to guide their food judgments and purchase decisions. However, the role of the presentation style of insect images on packaging has received limited attention. This study addresses this issue by investigating how the classical aesthetic presentation of insect images on packaging increases the acceptance of insect food through three experiments. The results indicate that high classical aesthetic presentation of insect images on packaging can increase consumers' purchase intentions for insect food. This effect occurs because the classical aesthetic presentation increases perceived purity, which in turn enhances perceived healthfulness and ultimately elevates purchase intentions. This study further reveals that this effect disappears when consumers are primed with a hedonic food consumption motivation. The findings emphasize the effectiveness of classical aesthetic presentation of insect images on packaging in enhancing insect food acceptance, offering practical insights for food marketers and policymakers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105707"},"PeriodicalIF":4.9,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097069","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

Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods 内脏不是那么可怕吗？期望产品特性对杂类食品接受度的中介作用的探索

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-17 DOI: 10.1016/j.foodqual.2025.105710

Tennessee Randall , Louise Neilson , Menna Price , Charlotte A. Hardman , Laura L. Wilkinson

{"title":"Surely offal isn't that awful? An exploration of the mediating effect of expected product characteristics on the acceptance of offal-enriched foods","authors":"Tennessee Randall , Louise Neilson , Menna Price , Charlotte A. Hardman , Laura L. Wilkinson","doi":"10.1016/j.foodqual.2025.105710","DOIUrl":"10.1016/j.foodqual.2025.105710","url":null,"abstract":"<div><div>Offal is a nutritious food source that has been identified in having a role to play in improving the environmental sustainability of meat. However, current research has not identified how offal can be more acceptable to UK consumers. This study aimed to examine whether acceptance improved when offal was combined with more familiar meat cuts within an uncooked product (i.e., offal-enriched minced meat). Furthermore, acceptance of cooked offal-enriched meals (e.g., spaghetti bolognese with beef mince and liver) were explored in a path model that focused on the interaction between psychological characteristics and expected product characteristics. In an online survey with UK meat eaters (<em>N</em> = 390), expected product characteristics and acceptance were measured in response to images and descriptions of hypothetical uncooked meat products and cooked meals. As expected, offal-enriched minced meat was more acceptable than offal in its typical form. The mediation analysis showed that the relationship between health motives and acceptance of offal-enriched meals was partially mediated by expected taste and curiosity. Also, the relationship between food neophobia and acceptance was completely mediated by familiarity, expected taste and curiosity. Finally, the relationship between impression management and acceptance was completely mediated by curiosity and expected taste. The results highlight a potential pathway for the inclusion of offal into the UK diet, particularly for male consumers. To convert curiosity into regular consumption, it is essential that the initial experience with offal is enjoyable and not deemed abnormal.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105710"},"PeriodicalIF":4.9,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119128","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 cross-sectional study on parental support and preferences for healthy school lunch concets in Dutch primary schools 荷兰小学家长对健康学校午餐概念的支持和偏好的横断面研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-15 DOI: 10.1016/j.foodqual.2025.105709

Coosje Dijkstra , Frédérique Rongen , Ellen van Kleef , Jaap Seidell , Monique Vingerhoeds

{"title":"A cross-sectional study on parental support and preferences for healthy school lunch concets in Dutch primary schools","authors":"Coosje Dijkstra , Frédérique Rongen , Ellen van Kleef , Jaap Seidell , Monique Vingerhoeds","doi":"10.1016/j.foodqual.2025.105709","DOIUrl":"10.1016/j.foodqual.2025.105709","url":null,"abstract":"<div><div>In the Netherlands, school lunches have not traditionally been part of the culture, as most children bring packed lunches from home. However, there is growing advocacy for introducing school lunches in The Netherlands. This highlights the importance of understanding parental support for school lunches. The aim of this study was to investigate parental support and preferences for different school lunch concepts in Dutch primary schools and to examine subgroup differences by sex, education level, financial situation, and migration background. This cross-sectional study was conducted among Dutch parents of primary school children. Participants completed an online questionnaire in which their support for six healthy school lunch concepts was measured (Likert scale ranging from −2 to +2) as well as their preferred lunch concept. Results showed that a total of 1861 parents completed the questionnaire (82.6 % female, mean age 45.5, SD: 5.8 years). The highest parental support was found for the concepts “sandwiches prepared by the children themselves at school” (mean 0.95, SD: 1.09) and “school policy for a healthy lunch from home” (mean 0.88, SD: 1.04). The lowest parental support and preferred concepts were hot lunch concepts, although parents with a non-Western migration background reported greater support and preference for hot lunch concepts. The results of this study showed that there is support for schools providing lunch in the Netherlands, especially for those concepts that resemble the type of lunches that children currently bring from home. For implementation, it is important to take into account subgroup differences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105709"},"PeriodicalIF":4.9,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

What are the reasons behind consumers' choice for mountain labeled cheese? A latent class choice model 消费者选择山标奶酪背后的原因是什么？一个潜在的阶级选择模型

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-15 DOI: 10.1016/j.foodqual.2025.105701

Giacomo Staffolani , Djamal Rahmani , Deborah Bentivoglio , José Maria Gil , Adele Finco

{"title":"What are the reasons behind consumers' choice for mountain labeled cheese? A latent class choice model","authors":"Giacomo Staffolani , Djamal Rahmani , Deborah Bentivoglio , José Maria Gil , Adele Finco","doi":"10.1016/j.foodqual.2025.105701","DOIUrl":"10.1016/j.foodqual.2025.105701","url":null,"abstract":"<div><div>The production of mountain food, and in particular cheese, contributes to sustaining local economies and maintaining historical and cultural traditions. To support this production, the European Union has introduced the optional quality term “mountain product label.” Nonetheless, this label encounters difficulties in establishing a presence in the market and faces competition from other labels, such as Protected Designation of Origin, which could also protect mountain products. The objective of this paper is to investigate the characteristics of consumers interested in the mountain product label to fully leverage its potential. A questionnaire, which included a discrete choice experiment, was conducted with 511 Italian cheese consumers. The data were analyzed through a latent class analysis. According to the analysis, three classes of consumers emerged. The first group consists of individuals who frequently visit the mountain areas, know the mountain product label, are attentive to local production, and care about the environment. The second group consists of consumers interested in the presence of quality labels in general, less attentive to the environment, and less aware of the mountain product label. Lastly, the third group of individuals do not know the label and are not interested. Consequently, there are two classes of respondents potentially interested in the mountain product label. Furthermore, as people's knowledge about the product increases, their willingness to choose it also rises. In developing marketing campaigns, therefore, producers and retailers can use the results of this study to capitalize on the niche of these consumers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105701"},"PeriodicalIF":4.9,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097067","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

Easy at home, difficult at the restaurant: Perceived effectiveness and feasibility of self-control strategies for reducing meat consumption 在家容易，在餐厅难：减少肉类消费的自我控制策略的感知有效性和可行性

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-12 DOI: 10.1016/j.foodqual.2025.105703

Alice Elena Seffen, Rebecca Blase, Simone Dohle

{"title":"Easy at home, difficult at the restaurant: Perceived effectiveness and feasibility of self-control strategies for reducing meat consumption","authors":"Alice Elena Seffen, Rebecca Blase, Simone Dohle","doi":"10.1016/j.foodqual.2025.105703","DOIUrl":"10.1016/j.foodqual.2025.105703","url":null,"abstract":"<div><div>A growing number of individuals desire to cut down on meat consumption, yet translating this intention into action poses challenges. Self-control strategies offer a potential solution but remain under-researched in the area of meat reduction. Applying the Process Model of Self-Control, we explored consumers' knowledge and perceptions of self-control strategies to reduce meat consumption. The model differentiates between five sequential strategy categories: situation selection, situation modification, attentional deployment, cognitive change, and response modulation. In Study 1, participants (<em>N</em> = 158) described challenging situations (<em>N</em><sub><em>situations</em></sub> = 443) and potential self-control strategies (<em>N</em><sub><em>strategies</em></sub> = 1320) that were then categorized according to the Process Model. In Study 2, participants (<em>N</em> = 503) evaluated strategies in terms of effectiveness and feasibility. Results showed that reducing meat intake was perceived as more challenging when eating out vs. at home, in company vs. alone, and during dinner vs. other meals. Participants predominantly suggested situation modification strategies, especially modifying the meal itself, while attentional deployment was least prevalent. The five strategy categories of the Process Model differed significantly in perceived effectiveness and feasibility. Four sub-strategies received particularly positive evaluations: choosing goal-congruent situations, modifying the meal, guiding attention towards goal-congruent stimuli, and thinking about animal welfare. Two sub-strategies received rather negative evaluations: modifying the social environment and setting a self-punishment. Trait self-control was not related to strategy knowledge but to finding situations less challenging and strategies more feasible. Our findings highlight strategy knowledge gaps and identify promising self-control strategies for interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105703"},"PeriodicalIF":4.9,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263295","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

Comparing a multi-item Rasch scale for purchase intentions with preference elicitation using experimental auctions for consumer acceptance of biofortified food: An in-store study in Rwanda 比较购买意向的多项目Rasch量表与使用实验拍卖的偏好引出消费者对生物强化食品的接受度：卢旺达的一项店内研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-12 DOI: 10.1016/j.foodqual.2025.105691

Carl-Johan Lagerkvist , Julius J. Okello , Sylvester Ojwang , Herve Mwizerwa , Jean Claude Nshimiyimana , Jean Ndirigwe , John Bosco Shingiro , Jan Low

{"title":"Comparing a multi-item Rasch scale for purchase intentions with preference elicitation using experimental auctions for consumer acceptance of biofortified food: An in-store study in Rwanda","authors":"Carl-Johan Lagerkvist , Julius J. Okello , Sylvester Ojwang , Herve Mwizerwa , Jean Claude Nshimiyimana , Jean Ndirigwe , John Bosco Shingiro , Jan Low","doi":"10.1016/j.foodqual.2025.105691","DOIUrl":"10.1016/j.foodqual.2025.105691","url":null,"abstract":"<div><div>Consumer acceptance of biofortified vitamin-A-rich products by urban populations in developing countries is an important preventive pathway for addressing vitamin A deficiencies by easing nutritional availability and access. The present study used data from a multi-variable in-store consumer study in Rwanda with bread and a snack product (mandazi) to develop and test a measure for stated purchase intentions based on Rasch scaling, and investigates the structural relationship between purchase intentions and multiple measures of potential drivers for purchase intentions. The study investigates the extent to which the purchase intent influence the decisions and monetary product preferences within an in-store Becker-DeGroot-Marschak (BDM) auction based on a product exchange to the biofortified product using the self-selected non-fortified product as reference. The key finding is that the nature of the relationship between the methods to elicit preferences is product-specific because of differences in the outcome of the BDM. The nature of the relationship also depends on whether the measurement uncertainty in the Rasch score for person locations for purchase intentions is considered. Including the measurement uncertainty reverses the extent to which the choice to bid and the bid amount within the BDM are driven by separate processes. Moreover, while actual liking helped predict purchase intentions, no evidence was found of such association for nutritional beliefs. Sensory attributes for the vitamin-A-biofortified products do not serve as key product features to promote (or detract from) purchase intentions. Overall, these findings indicate that auction-based methods and Rasch scales for purchase intentions are complementary measures in product research.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105691"},"PeriodicalIF":4.9,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097071","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

Debunking meat myths using the truth sandwich: A longitudinal experiment among German meat consumers 用真相三明治揭穿肉类的神话：一项对德国肉类消费者的纵向实验

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-11 DOI: 10.1016/j.foodqual.2025.105704

Alice Elena Seffen , Nina Weingarten , Charlotte Mai , Simone Dohle

{"title":"Debunking meat myths using the truth sandwich: A longitudinal experiment among German meat consumers","authors":"Alice Elena Seffen , Nina Weingarten , Charlotte Mai , Simone Dohle","doi":"10.1016/j.foodqual.2025.105704","DOIUrl":"10.1016/j.foodqual.2025.105704","url":null,"abstract":"<div><div>Correcting misinformation about the health and environmental consequences of meat consumption is crucial, yet research on effective debunking techniques remains limited. Past research suggests that the truth sandwich text format can counter nutrition myths, but its effectiveness for meat myths, its longer-term effects, and the role of potential moderators remain unclear. This study evaluates the effectiveness of the truth sandwich in debunking meat myths, both immediately and after two weeks, and examines whether trust in science moderates these effects. A prestudy identified prevalent meat myths, from which two were selected for the main study. For the main study, we conducted a preregistered longitudinal study with a representative sample of 537 German meat consumers. The study used a 3 (text: truth sandwich about a health-related meat myth, truth sandwich about an environment-related meat myth, control text) x 2 (time: immediately, after two weeks) mixed experimental design. The dependent variables were agreement with a) the health-related meat myth and b) the environment-related meat myth. We conducted analyses of variance and moderation analyses for each time point and each dependent variable. Results show that truth sandwich texts effectively reduced immediate myth agreement. However, debunking effects were no longer present after two weeks. While higher trust in science was linked to lower myth agreement, it did not moderate the effects of truth sandwich texts. We conclude that the truth sandwich is a powerful text format for debunking meat myths, but additional strategies are needed to achieve long-lasting myth correction.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105704"},"PeriodicalIF":4.9,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097066","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

Modeling and correction of sensitivity thresholds determined by best EstimateThreshold (BET) best EstimateThreshold （BET）确定的灵敏度阈值的建模与校正

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-09-10 DOI: 10.1016/j.foodqual.2025.105690

Caroline Peltier , Alix Rollinat , Christophe Martin

{"title":"Modeling and correction of sensitivity thresholds determined by best EstimateThreshold (BET)","authors":"Caroline Peltier , Alix Rollinat , Christophe Martin","doi":"10.1016/j.foodqual.2025.105690","DOIUrl":"10.1016/j.foodqual.2025.105690","url":null,"abstract":"<div><div>The r-Alternative Forced Choice (r-AFC) test is a test of discrimination in which the subject is presented with three samples, one of which is a test sample containing a nominated stimulus (test sample), the other being references. The subject is instructed to indicate the test sample. Taste and odor sensitivity thresholds are frequently determined using successive r-AFC tests with stimuli in increasing concentrations. The Best Estimate Threshold (BET) method consists in using successive 3-AFC with increasing concentrations to estimate sensitivity threshold. Then, the threshold is estimated using the geometrical mean of the highest concentration that caused an error and the concentration directly below it. However, a subject who feels no difference between the samples may give a correct answer by chance. It leads to consequent potential bias in the determination of the sensitivity thresholds.</div><div>This paper aims to formalize and model the thresholds obtained in successive r-AFC in order to quantify the errors inherent in such protocols. It establishes that, when you assumed that the distribution of the true sensitivity threshold is known in the population, the threshold obtained by r-AFC can be modelled with a variable following a specific probability law.</div><div>This paper presents the theory of this model, then illustrate it with simulations and application on a real dataset. An R package dedicated to these analyses, AFCR, was also created and is available on github (<span><span>https://github.com/ChemoSens/AFCR</span><svg><path></path></svg></span>). Therefore, sensory scientists could use the package as a help to set up their sensory protocol or-to analyze their own data.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"135 ","pages":"Article 105690"},"PeriodicalIF":4.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047316","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