Food Quality and Preference最新文献_第5页

European consumers' involvement with date labels and implications for household food waste 欧洲消费者对日期标签的参与及其对家庭食物浪费的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-24 DOI: 10.1016/j.foodqual.2025.105522

D. Cliceri , M. Pedrotti , F. Gasperi , I. Endrizzi

{"title":"European consumers' involvement with date labels and implications for household food waste","authors":"D. Cliceri , M. Pedrotti , F. Gasperi , I. Endrizzi","doi":"10.1016/j.foodqual.2025.105522","DOIUrl":"10.1016/j.foodqual.2025.105522","url":null,"abstract":"<div><div>Food waste (FW) in the European Union remains a significant challenge, with over 58 million tons generated annually. Consumer behavior, particularly in relation to food-date labels, is a key factor influencing FW. This study focuses on patterns of involvement with date labels, examining how understanding, attention, and behavioral responses to date labels vary across consumer segments. By clustering consumers based on these dimensions, the research aims to identify distinct involvement patterns toward date labels and the impact on FW decisions.</div><div>The study involved 1507 consumers (54.6 % female, mean age = 44.9 years) from six EU countries (Belgium, France, Germany, Italy, Spain, Sweden). Participants completed an online questionnaire assessing their understanding, attention, and behavioral responses to date labels, alongside their reported domestic FW behaviors, sociodemographics, and FW management skills.</div><div>Results indicate that 75.2 % of European consumers understand the difference between ‘use by’ and ‘best before’ dates, and over 80 % correctly identify the meanings of these terms. Increased understanding correlates with reduced household FW, but this factor alone is insufficient to significantly lower waste levels. Additionally, enhanced use of date labels plays a crucial role in minimizing FW.</div><div>The study identifies distinct consumer segments toward date labels: “Higher involvement” segment (23.9 % of subjects), who rely on date labels for food management, “Lower involvement” segment (33.4 %), who base their decisions on other elements such as sensory cues, and “Medium involvement” segment (42.6 %), which shows intermediate characteristics. This segmentation provides valuable insights for designing targeted interventions aimed at improving date label usage and reducing household FW.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105522"},"PeriodicalIF":4.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726023","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

Is this spicy? Investigation of factors that influence spicy food choices by US older adults 这个辣吗？影响美国老年人选择辛辣食物的因素调查

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-22 DOI: 10.1016/j.foodqual.2025.105515

Patrycja Urszula Żukowska , Bryan Michael L. Pepito , Helena Maria Andre Bolini , Carolyn F. Ross

{"title":"Is this spicy? Investigation of factors that influence spicy food choices by US older adults","authors":"Patrycja Urszula Żukowska , Bryan Michael L. Pepito , Helena Maria Andre Bolini , Carolyn F. Ross","doi":"10.1016/j.foodqual.2025.105515","DOIUrl":"10.1016/j.foodqual.2025.105515","url":null,"abstract":"<div><div>The inclusion of spicy compounds in the older adult diet can promote interest, appetite and health benefits of this growing population. The objective of this study was to increase the understanding of the concept of “spicy” by US older adults, considering factors that influence spicy food preferences. Respondents (<em>n</em> = 656; average age = 65.7) completed an online survey of 70 questions including spicy-specific questions. In general, respondents enjoyed spicy foods, with moderate spicy preference and spicy consumption (2-3×/week on average). When defining “spicy” in foods, respondents used terms such as <em>hot</em>, <em>burn, pepper</em>; ginger was also used as being associated with health benefits. An increased consumption of spicy foods was associated with higher spicy liking and spicy preferences (<em>p</em> < 0.0001). Respondents who had higher spicy liking were less likely to report <em>hot</em> and <em>tingling</em> as physiological sensations perceived during consumption of spicy foods while respondents who perceived more <em>burning</em>, <em>stinging</em>, <em>prickling</em> and <em>nasal irritation</em> sensations had lower spicy preference (<em>p</em> < 0.01). Respondents who liked spicy foods had associated positive emotions of <em>adventurous (</em>39.3 %) and <em>satisfied (29.7 %)</em> (<em>p</em> < 0.0001) while respondents who did not like spicy foods cited more negative emotions, including <em>worried</em> and <em>wild (13.3 %; p</em> < 0.001). Liking of spicy foods and spicy preferences was positively related to frequency of travel and cuisine preference. The results of this study demonstrate the interplay between sensory perceptions, emotions, psychosocial factors and spicy food preferences in older adults.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105515"},"PeriodicalIF":4.9,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685466","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

As good as fresh nutritionally but not perceived that way: Implicit and explicit biases towards canned and frozen fruits and vegetables 营养上和新鲜一样好，但人们并不这么认为：对罐装和冷冻水果和蔬菜的隐性和显性偏见

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-22 DOI: 10.1016/j.foodqual.2025.105517

L.M. Dudley, S. Saluja, R.J. Stevenson, H.M. Francis, T.I. Case

{"title":"As good as fresh nutritionally but not perceived that way: Implicit and explicit biases towards canned and frozen fruits and vegetables","authors":"L.M. Dudley, S. Saluja, R.J. Stevenson, H.M. Francis, T.I. Case","doi":"10.1016/j.foodqual.2025.105517","DOIUrl":"10.1016/j.foodqual.2025.105517","url":null,"abstract":"<div><div>Globally, fruit and vegetable (F&V) consumption is lower than recommended, with inadequate consumption linked to many non-communicable diseases. Inadequate F&V consumption can, in part, result from the cost and access barriers to fresh F&V that are present in certain parts of the world. While use of canned and frozen F&Vs may provide a solution, their consumption/acceptability tends to be lower than fresh F&V. This study explored the explicit and implicit biases that may exist towards canned and frozen F&V in comparison to fresh equivalents. In Study 1, participants were administered self-report scales that measured their beliefs towards canned, frozen and fresh F&V across health, convenience, and appeal, including the impact of Australia's health star rating system. In Study 2, Implicit Association Tests were administered for canned and frozen F&V, versus fresh. In Study 1, explicit ratings confirmed a strong preference for fresh F&V, particularly regarding health, even when participants were informed about the equivalent health star ratings. The study also highlighted a convenience advantage for canned and frozen foods, although these benefits did not outweigh the bias towards fresh produce. In Study 2, an implicit bias against canned and frozen F&V was evident, with significantly slower categorization times for positive associations, compared to fresh F&V. These findings indicate the existence of an attitudinal bias against frozen and canned F&V. To increase intake of F&V, especially when fresh F&V is not accessible/affordable, future research needs to understand how to target the identified biases that limit consumption of canned and frozen alternatives.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105517"},"PeriodicalIF":4.9,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704107","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

How self-esteem elevates the subjective value of local food 自尊如何提升当地食物的主观价值

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-22 DOI: 10.1016/j.foodqual.2025.105513

Matthew D. Meng , Ӧzgün Atasoy , C. Miguel Brendl

引用次数: 0

Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables 恶心，可持续，奇怪：消费者对昆虫食品的社会表征及其与TPB变量的关系研究

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-18 DOI: 10.1016/j.foodqual.2025.105510

Anna Miglietta , Marco Rizzo , Barbara Loera

{"title":"Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables","authors":"Anna Miglietta , Marco Rizzo , Barbara Loera","doi":"10.1016/j.foodqual.2025.105510","DOIUrl":"10.1016/j.foodqual.2025.105510","url":null,"abstract":"<div><div>Despite their potential as sustainable protein sources, insect-based food products are facing slow acceptance by European consumers. The study investigated societal attitudes toward insect-based foods according to a survey of Italian consumers. Employing the Theory of Social Representation (SR) and the Theory of Planned Behavior (TPB) the study adopted a quali-quatitative approach to identify the interplay between cultural factors and determinants of behavioral intentions to consume insect-based foods.</div><div>The study sample (<em>N</em> = 380) responded to a two-part online survey: a free word association task to the stimulus “insect-based food” and a structured questionnaire of TPB variables (attitude toward insect-based food, subjective norm, perceived behavioral control, behavioral intention) and its pertinent extensions, i.e., disgust, food neophobia, and positive moral attitudes. The lexical corpus derived from free associations was analyzed with ALCESTE and the resulting lexical classes were illustrated by means of quantitative measures.</div><div>Three social representations of insect-based food, varying in their degree of abstraction/concreteness and perceived safety and effectiveness, were identified and labeled as “Simply Disgusting,” “Nutritious and Sustainable,” and “Curiosity and Caution.” Each representation was associated with a well-defined profile of participants and was clearly linked to participants' beliefs about insect-based food, the moral implications of these dietary choices, and consumers' intentions to purchase such products.</div><div>The study suggests the need for targeted interventions to address societal misconception and foster a more favorable perception of insect-based food products as viable food options in European diets. Our findings provide insights for policymakers and producers seeking to promote sustainable dietary choices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105510"},"PeriodicalIF":4.9,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685464","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

Decoding the Taste Puzzle: Toward a better understanding of taste profiling 解码味觉之谜：更好地理解味觉特征

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-17 DOI: 10.1016/j.foodqual.2025.105474

Parvaneh Parvin , Floor Rikken , Chao Zhang , Sanne Boesveldt

{"title":"Decoding the Taste Puzzle: Toward a better understanding of taste profiling","authors":"Parvaneh Parvin , Floor Rikken , Chao Zhang , Sanne Boesveldt","doi":"10.1016/j.foodqual.2025.105474","DOIUrl":"10.1016/j.foodqual.2025.105474","url":null,"abstract":"<div><div>Personalizing a diet based on individual taste preferences can lead to healthier dietary habits. However, the lack of comprehensive data on meal taste profiles limits effective personalization. To address this gap, our study employed both a survey study and a tasting trial to gather a detailed taste profile of 18 expert-designed recipes. A total of 2046 participants (55.5% female, mean age of <span><math><mrow><mn>47</mn><mo>.</mo><mn>4</mn><mo>±</mo><mn>13</mn><mo>.</mo><mn>4</mn></mrow></math></span>) in the survey, and in the tasting trial, 48 participants (83.3% female, mean age of <span><math><mrow><mn>37</mn><mo>.</mo><mn>6</mn><mo>±</mo><mn>14</mn><mo>.</mo><mn>5</mn></mrow></math></span>) provided insights into their taste perception, their familiarity with meals and overall liking. Our data revealed a substantial variability in survey responses, suggesting relying solely on survey data may not yield sufficiently accurate data to predict the taste profile of meals. Among all tastes, sweetness emerged as the most precisely predictable taste, whereas bitter taste posed significant challenges. Comparative analysis using a linear mixed model showed that ingredient-based data is comparable to or slightly better predictor of the taste profile than the survey, except for sweetness. Furthermore, hierarchical analysis underscored the critical role of taste interactions in enhancing the model fit. Future research should aim to collect more comprehensive data, encompassing a greater variety of meals to cover broader taste and trigeminal profiles. Our study sets the groundwork for more sophisticated predictive modeling for dietary customization.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105474"},"PeriodicalIF":4.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685463","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

FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors FinnFoodPics：芬兰休闲食品数据库，用于调查现代饮食行为

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-17 DOI: 10.1016/j.foodqual.2025.105512

Arsene Kanyamibwa , Hendrik Hartmann , Daniel Fängström , William Vikatmaa , Beyza Pocan , Emily E. Perszyk , Xue S. Davis , Artemii Nikitin , Patrik Wikman , Tiina Pellinen , Niina E. Kaartinen , Ursula Schwab , Annette Horstmann

{"title":"FinnFoodPics: A database of Finnish snack foods for investigating modern eating behaviors","authors":"Arsene Kanyamibwa , Hendrik Hartmann , Daniel Fängström , William Vikatmaa , Beyza Pocan , Emily E. Perszyk , Xue S. Davis , Artemii Nikitin , Patrik Wikman , Tiina Pellinen , Niina E. Kaartinen , Ursula Schwab , Annette Horstmann","doi":"10.1016/j.foodqual.2025.105512","DOIUrl":"10.1016/j.foodqual.2025.105512","url":null,"abstract":"<div><div>Modern food items often contain high proportions of saturated fats and refined carbohydrates. Food images are a valuable tool for studying the effects of these diets on eating behavior and disease prevalence. We created and validated a Finnish food picture set to facilitate studies on food choice and eating behavior called “FinnFoodPics.” We photographed 72 commonly consumed Finnish food items, classifying them as high in carbohydrate (22 items), high in fat (21 items), or high in carbohydrate <em>and</em> fat (combo) (29 items). Sixty-two participants completed perceptual ratings for all our food items, while we also collected information on food characteristics and the images' visual properties across categories. Bayesian ANOVA confirmed that our items were familiar to our sample and had moderate uniformity across categories. We found strong evidence of perceptual and food characteristic differences across macronutrient categories for all assessed parameters. Thus, “FinnFoodPics” provides a reliable tool for researchers to study food-related behavior in Finland and facilitates the replicability and comparability of studies using visual snack food stimuli.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105512"},"PeriodicalIF":4.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696812","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

Fact-based environmental messaging did not influence Australians' attitudes and intentions towards cultivated seafood 基于事实的环境信息并未影响澳大利亚人对养殖海产品的态度和意向

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-16 DOI: 10.1016/j.foodqual.2025.105514

Sarah J. Cook , Adam P.A. Cardilini , Alexa Hayley , Prue Francis

{"title":"Fact-based environmental messaging did not influence Australians' attitudes and intentions towards cultivated seafood","authors":"Sarah J. Cook , Adam P.A. Cardilini , Alexa Hayley , Prue Francis","doi":"10.1016/j.foodqual.2025.105514","DOIUrl":"10.1016/j.foodqual.2025.105514","url":null,"abstract":"<div><div>Our oceans currently experience perilous times from a worsening climate crisis and other human impacts. Wild caught and farmed seafood production represents a primary human impact on marine ecosystems. Urgent action must be taken to reduce the effects of these impacts while simultaneously considering the protein needs of a growing global population. Cultivated seafood is a food product of the cellular agriculture industry, which seeks to create alternative seafood production methods. Cultivated seafood has the potential to significantly reduce our reliance on wild-caught fish and aquaculture systems. Consumer perceptions will play a vital role in the acceptance and uptake of such products. We investigated consumer perceptions of cultivated seafood for Australians (<em>N</em> = 1005). Using a 2 × 3 factorial design, we tested whether fact-based environmental messaging influenced attitudes and intentions to try and eat cultivated seafood, and seafood from wild-caught and farmed production systems. We also investigated whether demographic variables related to attitudes and intentions for each seafood production type. We found that environmental messaging did not influence consumers attitudes and intentions towards cultivated seafood. However, it did reduce participants attitudes and intentions to consume wild-caught seafood. Males and younger participants reported more favourable attitudes and intentions towards cultivated seafood. Higher preferences for seafood saw stronger attitudes and intentions towards consumption of all seafood production systems. Understanding drivers of consumers' attitudes and intentions towards cultivated seafood will inform communication approaches highlighting the positive potential of cultivated seafood and contribute to its successful introduction to the mass market.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105514"},"PeriodicalIF":4.9,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685465","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

Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables 智利不同社会经济背景下的儿童食物恐惧症：探索接受和愿意尝试不熟悉的蔬菜

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-15 DOI: 10.1016/j.foodqual.2025.105511

Karinna Estay , Cristina Proserpio , Camilla Cattaneo , Monica Laureati

{"title":"Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables","authors":"Karinna Estay , Cristina Proserpio , Camilla Cattaneo , Monica Laureati","doi":"10.1016/j.foodqual.2025.105511","DOIUrl":"10.1016/j.foodqual.2025.105511","url":null,"abstract":"<div><div>This study examines the impact of socioeconomic status (SES) on food neophobia (FN) in Chilean children aged 9-10 and its relationship with vegetable liking, willingness to try unfamiliar vegetables, BMI, and sex. A sensory evaluation was conducted with 216 children (63 low SES, 69 medium SES, and 84 high SES) to assess their decision to taste and their hedonic responses to the appearance, aroma, taste, and texture of six unfamiliar vegetables (spaghetti squash, kale, long white turnip, purple potato, purple cabbage microgreens, and orange bottle-shaped cherry tomato). Weight and height were recorded, and children completed an 8-item Children's Food Neophobia Scale. Results show that 34.5 % of participants chose not to taste at least one sample, with these children characterized by high FN levels (<em>p</em> < .0001), independent of sex, SES, or BMI. Among children who tasted all samples, FN levels were linked to their overall liking for unfamiliar vegetables, with higher FN associated with lower acceptance. SES was inversely related to FN; higher SES was linked to lower FN levels (<em>p</em> < .001) and increased overall liking for unfamiliar vegetables (p < .001). No significant effects of sex or BMI on FN were observed. The study identified two sensory response patterns: one where vegetables received significantly higher overall liking ratings after tasting, and another where samples showed no significant changes in acceptance post-tasting. These findings underscore the role of socioeconomic factors in shaping childrens food preferences and highlight the need for strategies that address these disparities to promote vegetable consumption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105511"},"PeriodicalIF":4.9,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644708","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

Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024) 回复Jaeger等人对感官和消费者科学定义的三篇评论（2024）

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2025-03-14 DOI: 10.1016/j.foodqual.2025.105493

S.R. Jaeger , H.L. Meiselman , D. Giacalone

{"title":"Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)","authors":"S.R. Jaeger , H.L. Meiselman , D. Giacalone","doi":"10.1016/j.foodqual.2025.105493","DOIUrl":"10.1016/j.foodqual.2025.105493","url":null,"abstract":"<div><div>We respond to the three commentaries (Varela, 2025; Lee, 2025; Beckley et al., 2025) submitted in relation to our paper defining the field of Sensory and Consumer Science (Jaeger et al., 2024). Rather than attempting to address every aspect of these detailed and thoughtful commentaries, we concentrate on four discussion points: 1) Do we require a definition of our field?; 2) What should our field be called?; 3) Is non-food part of our field?; and 4) What is the nature and scope of our field? The prevailing view supports the importance of defining the field. To remain relevant, we must revise and update the definition regularly. Over time, the field has broadened in content, and this trend may persist. There is room for ongoing discussion on how to name the field and the central role of sensory (perception) science. Two of the commentaries were food-centric. While we agree that the food domain will continue to dominate the field due to its historical ties with food science, we also believe that non-food is part of our field and hope for growth in this domain. The field is broad and multidisciplinary and is evolving towards being interdisciplinary. We all agree this is a positive development.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105493"},"PeriodicalIF":4.9,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825953","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