Food Quality and Preference最新文献_第5页

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105388

Sini Kuosmanen , Kirsi Korhonen , Anne-Maria Pajari , Hanna Konttinen

{"title":"Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups","authors":"Sini Kuosmanen , Kirsi Korhonen , Anne-Maria Pajari , Hanna Konttinen","doi":"10.1016/j.foodqual.2024.105388","DOIUrl":"10.1016/j.foodqual.2024.105388","url":null,"abstract":"<div><div>Replacing even part of dietary red meat with plant proteins, such as pulses, is associated with better environmental and human health. Despite this, meat consumption is still popular while plant proteins are underconsumed in the Western world, especially among certain consumer groups. In this paper, our objective was to examine to what extent 15 different enablers would advance the consumption of pulses and pulse-based products (PBPs) across different genders, age groups, education levels, perceived financial situations, and red meat-eating frequencies. A survey was conducted among Finnish adults aged 18–75 years (<em>n</em> = 1000). The main analysis technique was multivariable linear regression. The Capability, Opportunity, Motivation, Behavior (COM<img>B) model was applied in discussing the results. The most important enablers for increasing pulse and PBP consumption were better taste, lower price, and having recipes and ideas for use provided, which represent motivation, opportunity, and capability in the COM-B model. In general, women, the young, and respondents with less frequent red meat consumption perceived the enablers could increase their pulse and PBP consumption more than men, older respondents, and those with frequent red meat consumption. Additionally, the effects of age, financial situation, and red meat consumption frequency on the perceived importance of some of the enablers varied between women and men. Taken together, consumer groups differed in the importance of all three COM-B elements. These results can be used to promote plant-based eating among different consumer groups and allow the design of increasingly targeted interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105388"},"PeriodicalIF":4.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094029","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

Understanding the role of food Neophobia in the willingness to consume functional rice

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105392

Xian Zhang , José M. Grisolía , J. de D. Ortúzar

{"title":"Understanding the role of food Neophobia in the willingness to consume functional rice","authors":"Xian Zhang , José M. Grisolía , J. de D. Ortúzar","doi":"10.1016/j.foodqual.2024.105392","DOIUrl":"10.1016/j.foodqual.2024.105392","url":null,"abstract":"<div><div>Understanding consumer preferences for new foods, such as functional rice, is crucial for developing varieties that meet consumer needs and promote health. Our research, incorporating a hybrid discrete choice model and psychometric data, reveals that food neophobia significantly contributes to hesitancy in consuming functional rice. Additionally, we found that being female, childless, and having lower levels of education and income are associated with higher levels of food neophobia. Based on a sample of 1666 Chinese respondents, these findings underscore the potential impact of functional rice on consumer health. The health benefits of functional rice strongly appeal to consumers, especially those with a good understanding of the concept, who engage in regular exercise, or who have health issues. In particular, respondents preferred micronutrient-enhanced rice to low GI and gluten varieties when comparing various health benefits. Notwithstanding, individuals who suffer from kidney disease show a strong preference for the low-gluten variety. A segment analysis confirms these results, indicating a preference for functional rice, particularly the micronutrient-enhanced variety, among diverse consumer segments. Finally, in general, educated, younger, and wealthier individuals are more likely to choose functional rice.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105392"},"PeriodicalIF":4.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094396","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

Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105399

Min Sung Kim , Laura Nattress , Christopher T. Simons

{"title":"Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages","authors":"Min Sung Kim , Laura Nattress , Christopher T. Simons","doi":"10.1016/j.foodqual.2024.105399","DOIUrl":"10.1016/j.foodqual.2024.105399","url":null,"abstract":"<div><div>Recent consumer demand has driven the food industry to develop the next-generation plant-based beverages. One major challenge has been mimicking the desirable textural and mouthfeel properties of animal-based counterparts. Despite the critical role of these properties in consumer acceptance, research comparing these aspects in plant- and animal-based beverages remains limited. This study addressed this gap by examining the impact of protein type (animal vs. plant) and concentration (8 g vs 13 g/8 fl.oz) on beverage texture and mouthfeel characteristics while developing a comprehensive sensory lexicon for these attributes. Sixteen texture and mouthfeel descriptors were generated, each with unique definitions and references. Sixteen assessors evaluated 14 different beverages that were grouped by protein content: low protein (LP; 8 g of protein/8 fl. oz) and high protein (HP; 13 g of protein/8 fl. oz). Each beverage group included two animal-based beverages (commercial skim milk [CSM] and milk protein isolate [MPI]) and five plant-based beverages (pea protein isolate [PPI], soy protein concentrate [SPC] and three types of soy protein isolates [SPI 1–3]). Similarities were observed between LP animal-based beverages, while small differences were observed within LP-SPIs. LP-SPC was significantly different for 8 out of the 16 attributes compared to all other LP-beverages. The same trends were observed in HP-beverages, with the differences among protein sources in the LP-beverages consistently mirrored in HP-beverages. These findings underscore that textural and mouthfeel differences between plant and animal-based beverages are predominantly influenced by the type of protein used rather than protein concentrations within the range of 8–13 g/8 fl. oz.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105399"},"PeriodicalIF":4.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093980","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

Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-12-02 DOI: 10.1016/j.foodqual.2024.105383

Kanwal Gul, Valentina Della Corte, Swapnil Morande, Fabiana Sepe

{"title":"Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample","authors":"Kanwal Gul, Valentina Della Corte, Swapnil Morande, Fabiana Sepe","doi":"10.1016/j.foodqual.2024.105383","DOIUrl":"10.1016/j.foodqual.2024.105383","url":null,"abstract":"<div><div>There is a notable gap in research exploring food waste (FW) drivers and design interventions for non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. To effectively implement interventions on FW, it is essential to understand the factors that drive FW behaviors. The study examined students' perceptions of FW in a developing country and explored potential solutions through a photovoice participatory-action research approach. Twenty-seven students participated in a photovoice activity preceded by an awareness workshop. FW reduction motivators were religion, guilt, and the hunger situation in the country. The proposed solutions for FW were self-awareness/community awareness and the implementation of FW policies that can provide suggestions to decision-makers. The study concluded that photovoice is an engaging and useful method for understanding young students' perspectives. University students are a group that is easily influenced in their development of habits, skills, and identities. In the study, students generated new knowledge on the FW situation in a non-WEIRD context. This highlights the need for policymakers and research-participant collaboration to curb the problem.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105383"},"PeriodicalIF":4.9,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094030","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

A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-30 DOI: 10.1016/j.foodqual.2024.105390

Federico Martínez-Carrasco , Olda Lami , Alberto Martín , Alejandro Hernández , Celia Sama-Berrocal , Francisco J. Mesías

{"title":"A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits","authors":"Federico Martínez-Carrasco , Olda Lami , Alberto Martín , Alejandro Hernández , Celia Sama-Berrocal , Francisco J. Mesías","doi":"10.1016/j.foodqual.2024.105390","DOIUrl":"10.1016/j.foodqual.2024.105390","url":null,"abstract":"<div><div>This study aims to investigate the preferences of Spanish consumers regarding the use of natural preservatives in fruit, taking into account the different factors that may influence their purchase decision. Although preservatives are mainly used in packaged fruit, this study also considers other relevant factors in the purchasing process too, such as geographical origin and price. The study focuses on two of the most popular packaged fruits in supermarkets in Spain -plums and table grapes- with the aim of determining whether preferences are general for all fruits or whether they vary according to the type of product consumed. To carry out this study, a representative sample of Spanish consumers in terms of age and sex was surveyed. Results reveal that participants' preferences follow the same pattern for both fruits although with minimal differences in utility values. Generally, a growing consumer interest in healthier and more natural food options is found. However, even though theoretically consumers prefer natural preservatives, when put in purchase situation, they choose fruits without preservatives over those with natural ones.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105390"},"PeriodicalIF":4.9,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103419","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

Are healthy diets also sustainable? Experimental study using a Fake Food Buffet

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-30 DOI: 10.1016/j.foodqual.2024.105389

Mirna Al Masri , Laura M. König

{"title":"Are healthy diets also sustainable? Experimental study using a Fake Food Buffet","authors":"Mirna Al Masri , Laura M. König","doi":"10.1016/j.foodqual.2024.105389","DOIUrl":"10.1016/j.foodqual.2024.105389","url":null,"abstract":"<div><div>Interventions to promote healthy and sustainable diets are urgently needed to curb growing obesity rates and greenhouse gas emissions. To date, little is known about consumers' awareness of the co-benefits of healthy and sustainable diets. Studies furthermore lack a global perspective. This study therefore aimed (1) to compare the composition of sustainable, healthy, and typical meals using an experimental Fake Food Buffet (FFB) study and (2) to compare sustainable diet knowledge and perceptions between individuals who grow up in Global North and Global South countries. The experiment used a 3 <em>Meal Type</em> x 2 <em>Region</em> mixed design. Participants (<em>N</em> = 74), of which half grew up in the Global North and South, respectively, were asked to self-serve three meals (typical, healthy, sustainable) from the FFB and to complete the Food Sustainability Knowledge Questionnaire (FSKQ). Sustainable meals contained more vegetables, grains, legumes, and plant-based protein (<em>Fs</em>[2, 144] <em>≥</em> 4.26, <em>p</em>s <em>≤</em> .016), and less red meat, animal-based protein, and sugar than healthy or typical meals (<em>F</em>s[2, 144] <em>≥</em> 11.77 <em>p</em>s <em>≤</em> .001). FSKQ scores did not differ between regions (<em>W</em>[71.82] = 0.58, <em>p</em> = .564). However, participants from the Global North self-served more vegetables, grains, and plant-based protein from the FFB compared to participants from the Global South (<em>F</em>s[2, 72] ≥ 4.89 <em>p</em>s ≤ .003). Many people are not fully aware of the substantial overlap of healthy and sustainable diets. Furthermore, culture influences food choices and thus needs to be considered when designing and implementing dietary interventions on a global scale.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105389"},"PeriodicalIF":4.9,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103421","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

Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth 甜味挥发物的正交鼻传递对口腔果味感知的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105391

Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast

{"title":"Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth","authors":"Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast","doi":"10.1016/j.foodqual.2024.105391","DOIUrl":"10.1016/j.foodqual.2024.105391","url":null,"abstract":"<div><div>This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (<em>n</em> = 60) were exposed orthonasally to 3 % <em>v</em>/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (<em>v</em>/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (<em>p</em> < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (<em>p</em> < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105391"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759341","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

Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105386

Anna L. Macready , Sophie Hieke , Magdalena Klimczuk-Kochańska , Szymon Szumiał , Katharina Wachter , Matthieu H. Arnoult , Liesbet Vranken , Klaus G. Grunert

{"title":"Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods","authors":"Anna L. Macready , Sophie Hieke , Magdalena Klimczuk-Kochańska , Szymon Szumiał , Katharina Wachter , Matthieu H. Arnoult , Liesbet Vranken , Klaus G. Grunert","doi":"10.1016/j.foodqual.2024.105386","DOIUrl":"10.1016/j.foodqual.2024.105386","url":null,"abstract":"<div><div>Within an increasingly resource-challenged food system, consumers need greater confidence in their ability to make better and more informed food choices. We investigated the role of trust as a moderator of the relationship between the motivation to make healthy, sustainable and novel food choices and the intention to actually do so, based on the reasoning that novel healthy and sustainable food products are marketed by credence attributes, where consumers must rely on information that is provided by food chain actors. In an online survey conducted in 13 European countries over two years with a sample of 25,610 respondents, we explored how social trust, beliefs in trustworthiness and overall trust moderate the motivation-intention relationship. Results show that while trust cannot compensate for a lack of motivation to engage in healthy or sustainable behaviours, the relationship between motivation and intention was strengthened by higher levels of trust for sustainable and innovative food choices, but not for healthy food choices, and this finding was largely consistent across both years. For sustainable choices, the motivation-intention relationship was moderated by trust in farmers and retailers but not in manufacturers or authorities. All types of trust moderated the motivation-intention relationship for adoption of novel foods. This has implications for investment in trust initiatives on the part of policymakers, food businesses and food system actors.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105386"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093985","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

Multisensory contextual cues and information affect plant-based food choices and taste perception

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105385

E.H. Zandstra , D.E. Van Os , E. Van der Burg , I.V. Stuldreher , A. Toet , S. Velut , H. Hiraguchi , M.A. Hogervorst , A.-M. Brouwer , J.B.F. Van Erp

{"title":"Multisensory contextual cues and information affect plant-based food choices and taste perception","authors":"E.H. Zandstra , D.E. Van Os , E. Van der Burg , I.V. Stuldreher , A. Toet , S. Velut , H. Hiraguchi , M.A. Hogervorst , A.-M. Brouwer , J.B.F. Van Erp","doi":"10.1016/j.foodqual.2024.105385","DOIUrl":"10.1016/j.foodqual.2024.105385","url":null,"abstract":"<div><div>The context in which food is selected and consumed is an important factor in its choice, consumption, and acceptability. This study assessed the effect of information and multisensory contexts on meat-related food choices and taste perception. In total, 224 participants first watched one of two pitches, either discussing the implications of consuming animal meat (sustainable pitch) or promoting body movement (control pitch). Participants were then exposed to one of three multisensory contexts: a ‘sustainable’ context with natural green colours, nature sounds and a flower fragrance, a ‘meat’ context with red colours, the sounds of country music and a smokey BBQ smell, and a monotone off-white ‘neutral’ context with neutral background music and no additional smell. Participants were instructed to choose one of two presented hotdogs (animal meat hotdog or plant-based meat hotdog) and to taste and rate the chosen one on liking and taste attributes. Results showed that multisensory sustainable contextual cues combined with information on sustainability beforehand increased the likelihood of choosing plant-based meat hotdogs over animal meat hotdogs. In addition, while tasting the plant-based meat hotdog, multisensory contextual cues that are inspired by a meat context appeared to enhance taste perception, even for vegans and vegetarians. These findings provide further evidence for the importance of context in food choice and acceptance: the context where people choose plant-based meat should preferably be separated and different from the context of consumption. The findings also imply that information can change behaviour, not just attitudes as previous research indicated, but only if combined with multisensory cues in the context.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105385"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103420","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 influence of emotional cues and anthropomorphism on product temperature expectations

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105387

Francisco Barbosa Escobar , Carlos Velasco , Derek V. Byrne , Qian Janice Wang

{"title":"The influence of emotional cues and anthropomorphism on product temperature expectations","authors":"Francisco Barbosa Escobar , Carlos Velasco , Derek V. Byrne , Qian Janice Wang","doi":"10.1016/j.foodqual.2024.105387","DOIUrl":"10.1016/j.foodqual.2024.105387","url":null,"abstract":"<div><div>Throughout six online experiments (four pre-registered), in which participants were tasked to evaluate their temperature expectations of different beverages with or without emotional cues (i.e., emoji facial expressions) with specific temperature associations, we found that imbuing a product with emotional content can influence its expected temperature in online settings. A negative valence, low arousal (i.e., sad) expression on the receptacle of a hot beverage (e.g., hot chocolate milk, coffee) led to a lower expected temperature compared to a beverage with a positive valence, high arousal (i.e., happy) expression and a control condition without any expression. Notably, a happy expression did not result in any significant difference in expected temperature. In addition, there were no significant differences with cold beverages (i.e., iced chocolate milk, beer). We found that the influence of the sad emoji expression was enhanced with higher levels of anthropomorphism (i.e., making individuals focus on the emotions of the product). Our results suggest that the mechanism behind these effects is based on the product being imbued with the emotional connotation of the sad expression and, subsequently, its corresponding temperature association. Our research adds to the literature on consumer behaviour, food and anthropomorphism, and the relationship between temperature and emotions, and it has applications related to food expectations.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105387"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103417","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