Food Quality and Preference最新文献_第4页

It's not just for the pleasure of drinking it! modeling the acceptance and purchase intention of a functional chocolate beverage in Colombia

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-16 DOI: 10.1016/j.foodqual.2024.105415

Beatriz Londoño-Giraldo , Elly V. Acosta , Juan Diego Torres

{"title":"It's not just for the pleasure of drinking it! modeling the acceptance and purchase intention of a functional chocolate beverage in Colombia","authors":"Beatriz Londoño-Giraldo , Elly V. Acosta , Juan Diego Torres","doi":"10.1016/j.foodqual.2024.105415","DOIUrl":"10.1016/j.foodqual.2024.105415","url":null,"abstract":"<div><div>In recent years, functional foods have gained popularity worldwide due to their perceived health benefits, especially in developed countries. This study investigates the acceptance and purchase intention of a functional cocoa-based beverage in Colombia, where annual per capita cocoa consumption is 1.0 kg, exceeding the global average of 0.65 kg. Using sensory evaluation methods, including the Just About Right (JAR) methodology and structural equation modeling (PLS-SEM), the study assesses how sensory perceptions (such as taste, aroma, and texture) and perceived functional benefits (digestive, energy, and mental) influence product acceptance and purchase intention. Three hundred eighty-nine consumers participated in this study, consuming a functional cocoa beverage containing 100 mg of cocoa flavanols daily for seven days. Sensory evaluations revealed that 90 % of participants found attributes such as color and aroma “Just About Right,” although 27.6 % rated sweetness too low. The structural model demonstrated that sensory perceptions positively influenced product acceptance (β = 0.363) and purchase intention (β = 0.403). However, perceived functional benefits moderated these relationships, with consumers who valued functional claims more willing to overlook suboptimal sensory attributes. The findings underscore the importance of balancing sensory quality and functional claims in product development. While functional benefits can drive purchase intentions, sensory appeal remains critical to consumer acceptance, especially in traditional food markets like Colombia. This study paves the way for future research that should extend this approach to other food categories, exploring the interplay between sensory attributes, functional benefits, and consumer behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105415"},"PeriodicalIF":4.9,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094391","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

Territorial brand equity in the wine market and the role of the organic label: A consumer perspective

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-14 DOI: 10.1016/j.foodqual.2024.105419

Andrea Dominici , Fabio Boncinelli , Enrico Marone , Leonardo Casini

引用次数: 0

Identification and profiling of socioeconomic and health characteristics associated with consumer food purchasing behaviours using machine learning

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-13 DOI: 10.1016/j.foodqual.2024.105417

Daniel T. Burke , Martin Boudou , Jennifer McCarthy , Majid Bahramian , Courage Krah , Christina Kenny , Paul Hynds , Anushree Priyadarshini

{"title":"Identification and profiling of socioeconomic and health characteristics associated with consumer food purchasing behaviours using machine learning","authors":"Daniel T. Burke , Martin Boudou , Jennifer McCarthy , Majid Bahramian , Courage Krah , Christina Kenny , Paul Hynds , Anushree Priyadarshini","doi":"10.1016/j.foodqual.2024.105417","DOIUrl":"10.1016/j.foodqual.2024.105417","url":null,"abstract":"<div><div>Food systems and food-related policies influence food consumption, dietary patterns, and human and environmental health. Consumers play a vital role in enhancing health and sustainability through their purchasing choices. To identify and cluster food purchasing behaviours and map relationships, a cross-sectional survey was conducted across Ireland with a sample size of 957 adults. Two-step cluster analysis, generalised linear models, and recursive partitioning and regression trees were used to elucidate adherence to identified food purchasing behavioural clusters. Three clusters (‘food quality’, ‘taste’, and ‘price’) were identified based on food purchasing priorities and statistically categorised. ‘Food quality’ members were significantly less likely categorically obese (OR = 0.32) and more likely to have a postgraduate degree (OR = 1.59–1.76). ‘Taste’ members were almost twice as likely to be classified as obese (OR = 1.96), have/had diabetes (OR = 2.24), and have secondary-level education as their highest level of attainment (OR = 1.73). ‘Price’ members had the highest mean body mass index (28.03 kg/m<sup>2</sup>), were more likely younger (25–34 years) (OR = 1.43) and were more likely to have lower annual household income (<€24,999) (OR = 1.89). Machine learning models demonstrated an increasingly efficacious fit for predicting adherence to ‘food quality’ membership (area under the curve = 0.72), with education, body mass index, meat/seafood purchase location, food retailer distance, and dietary pattern identified as major predictors. Findings emphasise the need for tailored, evidence-based policies to modify physical environments, improve economic conditions, and enhance consumer awareness to promote diets balancing nutritional quality and sustainability.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105417"},"PeriodicalIF":4.9,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094304","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

Tasting in tune: The influence of music on taste evaluation under visual masking conditions

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-12 DOI: 10.1016/j.foodqual.2024.105418

David Guedes, Marília Prada, Margarida V. Garrido

{"title":"Tasting in tune: The influence of music on taste evaluation under visual masking conditions","authors":"David Guedes, Marília Prada, Margarida V. Garrido","doi":"10.1016/j.foodqual.2024.105418","DOIUrl":"10.1016/j.foodqual.2024.105418","url":null,"abstract":"<div><div>This study investigates the effect of music on the evaluation of drinks presented unmasked (in open cups) or masked (in closed cups with opaque lids). Participants tasted five drink samples (varying in color and flavor) while listening to a sweet (SW) and a non-sweet (NS) soundtrack (within participants). Listening to the SW (vs. NS) soundtrack significantly increased the reported sweetness of drinks, whereas the NS (vs. SW) soundtrack increased sourness ratings. Moreover, participants liked the samples more and provided higher pleasantness ratings in the SW music condition. The visual masking manipulation (unmasked vs. masked) did not influence taste ratings. However, participants in the unmasked condition (<em>n</em> = 65) liked the samples more and rated them as more pleasant than those who tasted the masked samples (<em>n</em> = 63). Moreover, a significant interaction between music and visual masking suggested that music increased pleasantness ratings only when the samples were visible. In contrast, in the masked condition, pleasantness ratings remained nearly unchanged. These findings emphasize the potential of music for improving taste perception independently of visual cues. However, they also indicate that the use of opaque lids can worsen the hedonic experience and reduce some of the beneficial effects of music in a drinking situation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105418"},"PeriodicalIF":4.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094301","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

Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-12 DOI: 10.1016/j.foodqual.2024.105416

Samuel Zumthurm , Ioannis Papathanail , Lubnaa Abdur Rahman , Lorenzo Brigato , Stavroula Mougiakakou , Aline Stämpfli

{"title":"Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study","authors":"Samuel Zumthurm , Ioannis Papathanail , Lubnaa Abdur Rahman , Lorenzo Brigato , Stavroula Mougiakakou , Aline Stämpfli","doi":"10.1016/j.foodqual.2024.105416","DOIUrl":"10.1016/j.foodqual.2024.105416","url":null,"abstract":"<div><div>Current levels of meat consumption in developed countries exceed nutritional recommendations and harm the environment. A promising intervention to reduce meat consumption is prompts, that is, reminders to perform a specific behavior in a particular situation. The present study tested a written prompt combined with an adapted version of the visualized Swiss dietary recommendations ‘Swiss Food Pyramid’ in the field. The study was conducted simultaneously in two staff restaurants with a two-week baseline period followed by a two-week intervention period. Participants (<em>n</em> = 131) photographed their food choices in the staff restaurants using a depth camera provided. The amount of meat on their plates was estimated using the automatic volume estimation module by goFOOD™, an artificial intelligence-based automatic dietary assessment system. The results showed that participants in one staff restaurant preferred the vegetarian menu over the meat menu when exposed to the intervention, consequently reducing their meat consumption. The intervention was particularly successful among participants with a positive attitude toward environmental protection and high health consciousness. Participants who enjoyed meat for hedonistic reasons and who ate meat the most frequently were less influenced by the intervention. In the other staff restaurant, the intervention had no effect. Potential reasons are discussed in light of the different clientele of the two staff restaurants.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105416"},"PeriodicalIF":4.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094302","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

Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-10 DOI: 10.1016/j.foodqual.2024.105413

Xiao Zhou , Daniele Asioli , Kristin Jürkenbeck

{"title":"Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations","authors":"Xiao Zhou , Daniele Asioli , Kristin Jürkenbeck","doi":"10.1016/j.foodqual.2024.105413","DOIUrl":"10.1016/j.foodqual.2024.105413","url":null,"abstract":"<div><div>Increasing consumer demand for sustainable, locally produced, and fresh vegetables has prompted the crop industry to adopt new soilless farming systems (SFSs) to supply higher-yield, fresher, and more sustainable foods. To address the anticipated increasing and complex consumer demand for SFSs foods, it is essential to better understand the factors affecting consumer preferences for these new products. The scope of this review is threefold: (i) to identify the main factors influencing consumers' views on SFSs foods (e.g., hydroponics, aquaponics, and vertical farming); (ii) to discuss implications and recommendations for food industries and policymakers; and (iii) to identify potential research gaps for future research avenues. Results from 56 consumer studies showed that consumers' views of SFSs and related foods were mainly affected by product characteristics, as well as socio-cultural and psychological factors. Specifically, sensory properties, sustainability, growing conditions of SFSs, income, education, consumer knowledge, technology neophobia, and technology affinity were most frequently identified factors. Food industry and policymakers should better educate consumers about the characteristics and advantages of SFSs, which might potentially enhance consumer purchase intention toward these new products. Finally, future research avenues are outlined and discussed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105413"},"PeriodicalIF":4.9,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094392","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

The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-09 DOI: 10.1016/j.foodqual.2024.105412

Huizhen Qiu , Yidan Rui , Yuchen Zhang , Meiqi Hu , Shuang Zheng , Nanlin Xu , Jiaqi Jing , Pengfei Han , Hong Chen , Xiao Gao

{"title":"The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption","authors":"Huizhen Qiu , Yidan Rui , Yuchen Zhang , Meiqi Hu , Shuang Zheng , Nanlin Xu , Jiaqi Jing , Pengfei Han , Hong Chen , Xiao Gao","doi":"10.1016/j.foodqual.2024.105412","DOIUrl":"10.1016/j.foodqual.2024.105412","url":null,"abstract":"<div><div>Stress has substantial impact on eating behaviors. Recent data have shown that nearly as many people picked spicy food as sweet food to counteract their perceived stress. Given the well-documented physiological and psychological benefits of spicy food consumption, understanding its relationship with perceived stress could provide valuable insights for developing effective stress-management strategies. The current study examined the relationship between perceived stress and spicy food craving among 196 young female participants using the Perceived Stress Scale, Spicy Food Craving Questionnaire, and Spicy Food Emotional Experience Questionnaire. Lind and Mehlum's three-step procedure was used to test the U-shaped relationship, and Hayes and Preacher's method was employed to examine the nonlinear mediation pathway. Results revealed a significant U-shaped relationship between perceived stress and spicy food craving, mediated by positive emotional experiences associated with spicy food consumption. Specifically, both no to very low and high to extreme levels of perceived stress correlated with heightened positive emotional experiences when consuming spicy foods, leading to increased cravings. These findings suggest that varying levels of perceived stress may differentially influence individuals' emotional responses to spicy food consumption, which in turn affects their spicy food cravings. The identified mediation pathway illuminates the complex interaction between stress, appetite, and emotional experience of eating. To the best of our knowledge, this is the first study to investigate the relationship between perceived stress and spicy food craving, providing new insights into the potential therapeutic applications of spicy foods or capsaicin in stress management.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105412"},"PeriodicalIF":4.9,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093983","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

Blockchain traceability and agri-food appeal: A task-technology fit perspective

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-07 DOI: 10.1016/j.foodqual.2024.105400

Liwei Pan , Baofeng Huo , Xianpei Hong

引用次数: 0

An enjoyment-focused social identity intervention to reduce buffet plate waste

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-06 DOI: 10.1016/j.foodqual.2024.105411

Anna K. Zinn, Sarah MacInnes, Oscar Yuheng Zhu, Sara Dolnicar

{"title":"An enjoyment-focused social identity intervention to reduce buffet plate waste","authors":"Anna K. Zinn, Sarah MacInnes, Oscar Yuheng Zhu, Sara Dolnicar","doi":"10.1016/j.foodqual.2024.105411","DOIUrl":"10.1016/j.foodqual.2024.105411","url":null,"abstract":"<div><div>Buffets produce substantial plate waste, which is environmentally harmful and unnecessary. Dominant approaches of environmental beliefs messaging have limited effectiveness in reducing plate waste. We test a novel intervention in the form of a world map game which leverages enjoyment and social identity salience. In a 2 (map intervention vs no map intervention) × 2 (beliefs messaging vs no beliefs messaging) between-subjects design (<em>N</em> = 400) we used a virtual buffet scenario to measure plate waste intentions implicitly. The world map game significantly reduced the number of calories added to a virtual plate (implicit measure) and increased intentions to leave zero plate waste (explicit measure) for both participants and their children (as reported by parents). In contrast, beliefs messaging did not significantly affect these measures. In a second experiment (<em>N</em> = 400) we (1) replicated the effectiveness of the novel intervention; (2) confirmed underlying theoretical mechanisms (identity salience and beliefs) by assessing the effect of the interventions on theoretical constructs. Beliefs messaging showed a significant effect on plate waste intentions for participants but not for their children. The map intervention increased positive affect (feeling more entertained, enthusiastic, and inspired), whereas the beliefs messaging decreased positive affect and increased negative affect (feeling more upset, irritable, distressed, and ashamed). Our results suggest that identity salience can be a strong leverage point to reduce plate waste. Practically, we introduce a promising new plate waste intervention which has potential to be more effective than common messaging approaches and does not negatively affect emotions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105411"},"PeriodicalIF":4.9,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093982","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

Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-06 DOI: 10.1016/j.foodqual.2024.105414

Nazarena Cela , Michele F. Fontefrancesco , Luisa Torri

{"title":"Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products","authors":"Nazarena Cela , Michele F. Fontefrancesco , Luisa Torri","doi":"10.1016/j.foodqual.2024.105414","DOIUrl":"10.1016/j.foodqual.2024.105414","url":null,"abstract":"<div><div>Understanding the preferences, perceptions and motivations behind the consumers' decision-making is a fundamental aspect of predicting the potential commercialization of novel products. The use of agroindustrial by-products as brewing ingredients could match the consumer's expectations of specialty and value-added beers. This study aimed at predicting the impact of beer choice motives, sociodemographic variables, consumption behaviour and food neophobia (FN) on consumers' attitude (ATT) towards and willingness to buy (WTB) beer brewed with agroindustrial by-products. An online survey was administered in Italy, and the data from 496 participants were collected. Results of the data analysis suggested a significant positive impact of <em>health</em> and <em>ethical concerns</em> factors on consumers' attitude, supporting the initial hypotheses of the theoretical framework. Additionally, participants were categorized based on FN levels, revealing that individuals with high FN levels showed significantly lower ATT and WTB than those who showed low FN levels, perceiving beer as less <em>healthy</em>, <em>tasty</em>, <em>satisfying</em> and <em>interesting</em>. In addition, <em>age</em> and <em>frequency of craft beer consumption</em> showed a significant influence on WTB. Therefore, targeted communication strategies to disseminate transparent information regarding production methods, safety, health, and environmental advantages of beer made using by-products can boost the market acceptance of these eco-friendly beers, thus paving the way for a more sustainable brewing industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105414"},"PeriodicalIF":4.9,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093981","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