Food Quality and Preference最新文献_第7页

Enhancing taste without salt or sugar: Cross-modal flavor modulation via olfactory cues 无盐无糖增强味觉：通过嗅觉线索的跨模态风味调节

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-20 DOI: 10.1016/j.foodqual.2025.105803

Ao Wang , Xinyi Wu , Lin Gao , Qingya Yang , Liuqing Wei , Lingkai Ji , Simin Zhao , Weiping Yang , Mengling Chen , Pei Liang

{"title":"Enhancing taste without salt or sugar: Cross-modal flavor modulation via olfactory cues","authors":"Ao Wang , Xinyi Wu , Lin Gao , Qingya Yang , Liuqing Wei , Lingkai Ji , Simin Zhao , Weiping Yang , Mengling Chen , Pei Liang","doi":"10.1016/j.foodqual.2025.105803","DOIUrl":"10.1016/j.foodqual.2025.105803","url":null,"abstract":"<div><div>Enhancing taste perception without increasing sugar or salt is vital for health-oriented food innovation. This study investigated whether olfactory cues alone can modulate taste perception in a gustatorily neutral context and whether such modulation reflects genuine cross-modal integration or transient sensory substitution. In Experiment 1 (<em>N</em> = 29), participants sampled plain water while exposed to salty, sour, sweet, bitter, or neutral (control) odors and rated the perceived intensity of four basic tastes. Congruent odors (salty, sour, sweet) significantly enhanced corresponding taste ratings, whereas the bitter odor showed no effect—suggesting that olfactory input can selectively activate learned gustatory representations. Experiment 2 (<em>N</em> = 21) examined the temporal stability of this enhancement by introducing time delays (5 s, 10 s, 30 s) between odor exposure and tasting. Sweetness enhancement emerged only at 5 s, indicating a short-lived expectancy-driven effect, whereas saltiness enhancement appeared at 10 s and 30 s but not at 5 s, suggesting a delayed yet durable cross-modal activation. Together, these findings demonstrate that olfactory stimuli can enhance perceived taste intensity even in the absence of tastants, with odor–taste congruency and temporal dynamics jointly modulating the strength and persistence of the effect. The results provide behavioral evidence supporting both cross-modal integration and expectation-based models of flavor perception, offering practical implications for aroma-driven strategies in designing low-sodium and low-sugar foods without compromising flavor.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105803"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570190","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

Linking astringency and bitterness perception to oral physiology 将涩味和苦味感知与口腔生理联系起来

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-21 DOI: 10.1016/j.foodqual.2025.105805

Hongyang Gan , Jing Xu , Jinyuan Sun , Xinmiao Wang

{"title":"Linking astringency and bitterness perception to oral physiology","authors":"Hongyang Gan , Jing Xu , Jinyuan Sun , Xinmiao Wang","doi":"10.1016/j.foodqual.2025.105805","DOIUrl":"10.1016/j.foodqual.2025.105805","url":null,"abstract":"<div><div><em>Baijiu</em> is a traditional solid-state distilled liquor prepared from grain fermentation, and is known as Chinese national liquor. Perception of astringency and bitterness is often considered as unpleasant in <em>Baijiu</em> and other alcoholic beverages, yet the underlying oral physiology and saliva biochemistry basis for individualized astringency and bitterness perception remains unclear. This study elucidated how individual differences in saliva influence these perceptions. Twelve subjects were carefully selected and grouped based on high or low recognition thresholds to four previously identified important astringent and bitter compounds: ethyl lactate and n-propanol (astringent), isoamyl alcohol and furfural (bitter/astringent). Unstimulated and stimulated saliva samples were collected and analyzed for pH, total protein, and mucin content. Saliva samples and their mixtures with bitter/astringent stimuli were analyzed using rheology, soft texture analyzer tribometer, and Quartz Crystal Microbalance with Dissipation (QCM-D). Results showed that more sensitive subjects exhibited higher protein/mucin content, resulting in higher shear viscosity and better lubrication, as compared to less sensitive subjects. Upon mixing with each single stimulus, saliva samples from less sensitive subjects showed a decrease in viscosity, suggesting a possible protein network disruption; while an increased viscosity was seen in high recognition threshold samples, implying a different interaction mechanism such as protein aggregation. Tribological and QCM-D analyses further revealed distinct group differences in friction reduction in mixed lubrication regime, surface adsorption, and film viscoelasticity. Astringent compounds generally induced higher mass adsorption and larger viscoelastic shifts. These findings demonstrate that salivary biochemistry directly dictates interaction with trigeminal/taste stimuli, explaining inter-individual sensory sensitivity.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105805"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615271","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

Development and initial validation of spicy food somatosensory experience scale 辛辣食物体感体验量表的研制与初步验证

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-22 DOI: 10.1016/j.foodqual.2025.105804

Huizhen Qiu , Yidan Rui , Jiaqi Jing , Yuan Gao , Jiangming Chen , Yuchen Zhang , Siwen Zhen , Xiao Gao

{"title":"Development and initial validation of spicy food somatosensory experience scale","authors":"Huizhen Qiu , Yidan Rui , Jiaqi Jing , Yuan Gao , Jiangming Chen , Yuchen Zhang , Siwen Zhen , Xiao Gao","doi":"10.1016/j.foodqual.2025.105804","DOIUrl":"10.1016/j.foodqual.2025.105804","url":null,"abstract":"<div><div>Despite the potential for pain and discomfort caused by capsaicin intake, many people actively seek out and enjoy the intense somatosensory experiences it produces. Although the precise mechanisms underlying spicy food cravings remain unclear, existing studies consistently highlight the critical role of somatosensory experiences during consumption in shaping and maintaining these persistent preferences. To address this gap, the current study developed and validated the Spicy Food Somatosensory Experience Scale (SFSES) — a multidimensional self-report instrument designed to quantify subjective responses to spicy foods. The scale was constructed through a rigorous multi-phase process, beginning with open-ended surveys to generate initial items, followed by iterative refinement. Psychometric evaluation across two independent samples (total <em>N</em> = 1495) yielded and supported a four-factor structure identified via exploratory and confirmatory factor analyses. These four factors included Oral Burning, Gastrointestinal Upset, Thermal Sensation, Tingling and Lightness. The SFSES demonstrated excellent reliability and construct validity, as well as cross-sample consistency. It provides a precise and multi-dimensional measurement of spicy food-induced somatosensation, facilitating mechanistic investigations into hedonic processing and development and maintenance of craving formation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105804"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615370","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

Consumer segmentation for sourness: exploring perception, liking, personality, and intake 消费者对酸味的细分：探索感知、喜好、个性和摄入量

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-27 DOI: 10.1016/j.foodqual.2025.105811

Astrid E. D'Andrea , John E. Hayes , Helene Hopfer

{"title":"Consumer segmentation for sourness: exploring perception, liking, personality, and intake","authors":"Astrid E. D'Andrea , John E. Hayes , Helene Hopfer","doi":"10.1016/j.foodqual.2025.105811","DOIUrl":"10.1016/j.foodqual.2025.105811","url":null,"abstract":"<div><div>Organic acids are commonly added for sourness in food, but published data on relative sourness at equimolar concentrations is lacking, and related attributes like puckering and drying remain understudied. Here, we compare different organic acids in a large sample of naïve consumers. Participants (<em>n</em> = 71) who reported consuming sour foods or beverages at least once a month rated attribute intensities and overall liking of aqueous equimolar solutions of lactic, malic, fumaric, tartaric, and citric acid across four log concentrations. Dose-response functions revealed acid-specific intensity differences. Citric acid induced the most sourness and puckering, while lactic acid induced the least. Based on the linear mixed effects model coefficients, relative to lactic acid, sourness increased the most with fumaric and malic acid, followed by tartaric, and citric acid. Based on affective data and recent literature, participants were segmented into three hedonic groups: (1) a Strong Negative (SN) group showing a strong drop in liking with increasing concentration, (2) an intermediate Weak Positive-Negative (WP/N) group where liking dropped more gradually, and (3) a Strong Positive (SP) group where liking increased with increasing acid concentration. Notably, the three groups differed in their perception of sourness, puckering, and drying, which was more pronounced for the non-citric acids tested. Strong sour dislikers (SN) rated these attributes as more intense than the other groups, particularly at higher concentrations. Compared to the SN group, strong sour likers (SP) self-reported a significantly higher intake of citrus/tart fruits and fruit juices, but no personality differences were observed.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105811"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681139","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

Satiation modulates attentional capture by food-related images but not food-brand logos 饱腹感会通过与食物相关的图像而不是食品品牌标识来调节注意力捕获

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-05 DOI: 10.1016/j.foodqual.2025.105783

Irene Ruiz, Ana González, Isabel de Brugada

{"title":"Satiation modulates attentional capture by food-related images but not food-brand logos","authors":"Irene Ruiz, Ana González, Isabel de Brugada","doi":"10.1016/j.foodqual.2025.105783","DOIUrl":"10.1016/j.foodqual.2025.105783","url":null,"abstract":"<div><div>In an obesogenic environment, individuals are frequently exposed to cues — such as images and smells — that signal the widespread availability of energy-dense, palatable foods. Through Pavlovian learning, these cues can predict the presence of food as a rewarding stimulus and motivate eating behavior, leading to excessive food consumption even when satiated. Several studies have investigated how food captures attention and how this effect can transfer to arbitrary stimuli artificially paired with food in the laboratory. This study examined whether environmental cues paired with food (logotypes) acquire the ability to bias attention and whether the motivational state of the subject modulates this effect. To this end, two experiments were conducted using reaction times to measure attentional capture. In Experiment 1, an odd-one-out task was used to measure attentional capture by food images and food-related logotypes when in a state of hunger. Consistent with prior findings, food images captured attention, and a similar bias was observed toward food-related logotypes. In Experiment 2, a satiation devaluation procedure — consisting of ad libitum food intake — was applied before the attentional task. The results show that attentional capture by food images disappeared after satiation, whereas the bias toward food-related logotypes persisted. These findings contribute to understanding how environmental food cues influence attentional processes and highlight their relevance to habitual eating behaviors, particularly in the absence of hunger.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105783"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464845","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-country analysis on satisfaction and perception of non-alcoholic wine 非酒精葡萄酒的满意度和感知的跨国分析

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-04 DOI: 10.1016/j.foodqual.2025.105774

Mingze Rui , Simone Blanc , Filippo Brun , Antonina Sparacino , Giulia Mastromonaco , Stefano Massaglia

{"title":"A cross-country analysis on satisfaction and perception of non-alcoholic wine","authors":"Mingze Rui , Simone Blanc , Filippo Brun , Antonina Sparacino , Giulia Mastromonaco , Stefano Massaglia","doi":"10.1016/j.foodqual.2025.105774","DOIUrl":"10.1016/j.foodqual.2025.105774","url":null,"abstract":"<div><div>This study aimed to examine the factors that influence consumer satisfaction with non-alcoholic wine (NAW) and how these products are perceived in three major markets: Australia, the UK, and the US. By applying sentiment analysis and topic modeling to a corpus of post-purchase reviews for 326 products from 22 e-commerce platforms, six key factors influencing satisfaction were identified through Logistic Regression analysis. Among them, “Price and Value Perception” and “Health and Lifestyle Choices” were found to have the strongest positive influence, while “Product Varieties and Brands” had the most negative influence. Moreover, the negative impact of interaction terms “Comparison with Alcoholic Wine” and “Packaging and Label Information” suggests that unmet expectations may be amplified by detailed product information. To examine cross-country and varietal differences, Pearson's chi-squared tests were employed. A systematic categorization of sensory descriptors was further conducted to analyze sensory perceptions. The results revealed significant cross-country differences in consumer perception of NAWs. Particularly, British consumers had the strongest negative perceptions and were particularly sensitive to sensory flaws, especially for low-priced products. Furthermore, sensory preferences varied by NAW type, with sparkling and rosé NAW most positively perceived and red the least. The findings of this study are particularly significant given that the global traditional wine consumption declines while NAW gains niche traction, providing a timely and tangible reflection of the challenges and opportunities of this emerging category. The study also advances academic research on de-alcoholized beverages by clarifying how consumer expectations, perceptions, and regional preferences shape satisfaction.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105774"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518625","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

Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour 感知饮食行为测量的未来：OCOsense眼镜检测咀嚼行为的验证

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-10 DOI: 10.1016/j.foodqual.2025.105786

Rhiannon M. Armitage , Simon Stanoski , Borjan Sazdov , Aishwarya Padmanabhan , Tegan Harvey , Claire Baert , Hristijan Gjoreski , Charles Nduka , Martin R. Yeomans

{"title":"Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour","authors":"Rhiannon M. Armitage , Simon Stanoski , Borjan Sazdov , Aishwarya Padmanabhan , Tegan Harvey , Claire Baert , Hristijan Gjoreski , Charles Nduka , Martin R. Yeomans","doi":"10.1016/j.foodqual.2025.105786","DOIUrl":"10.1016/j.foodqual.2025.105786","url":null,"abstract":"<div><div>Current methods for assessing eating behaviour are often criticised for being unrepresentative of real-life eating experiences, involving resource-demanding subjective behavioural coding or reliance on self-report measures. The OCOsense glasses present a promising alternative by directly monitoring facial muscle movements without these limitations. Preliminary data suggested these glasses could detect several eating and chewing behaviours. However, this needed empirical validation: the purpose of this study. Forty-seven adults aged 18–33 (31 females and 16 males) participated in a 60-min lab-based breakfast, which was video recorded. Oral processing behaviours were annotated using manual behavioural coding on ELAN (version 6.7) and by analysis of sensor data from OCOsense glasses. Here, we focus on chewing data from intake of two breakfast foods: bagel and apple. For both foods, the number of chews recorded within each eating segment did not differ significantly between manual coded and glasses' algorithm output, and regression analyses revealed a strong correspondence between the two measures (<em>r</em>(550) = 0.955). Likewise, mean estimated chewing rates did not differ significantly between the two methods. The participants' self-evaluation of their eating rate aligned well with recorded chewing behaviour and was equally detected by both methods. Overall, the OCOsense glasses correctly detected 81 % of eating and 84 % of non-eating behaviour. While there is scope for further refinement of the glasses' algorithm, overall facial muscle movements detected by OCOsense glasses were able to detect chewing movements for the two foods tested, and future work will expand this to other foods and eating behaviours outside of the laboratory.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105786"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569956","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

US consumers’ preference for orange wine may not align with the assumptions of wine professionals 美国消费者对橙酒的偏好可能与葡萄酒专业人士的假设不一致

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-17 DOI: 10.1016/j.foodqual.2025.105802

Eleanor Heberlein, Rogelio Cianchini, Alina Stelick, Robin Dando

{"title":"US consumers’ preference for orange wine may not align with the assumptions of wine professionals","authors":"Eleanor Heberlein, Rogelio Cianchini, Alina Stelick, Robin Dando","doi":"10.1016/j.foodqual.2025.105802","DOIUrl":"10.1016/j.foodqual.2025.105802","url":null,"abstract":"<div><div>Wine made from grapes with extended skin contact, termed orange wine, has experienced a recent growth in popularity. The extended skin contact impacts not only color, but also flavor and mouthfeel. While several groups have studied the physicochemical impact of skin contact, there is little sensory, and virtually no consumer research on this topic. This study aimed to gain insight into consumer understanding of this growing category, and to understand the properties consumers are drawn to. Results from a survey of 144 industry experts were contrasted with a Conjoint Analysis of 179 orange wine consumers. Following this, an orange and a white wine harvested from the same vines, on the same day, from the same vineyard block were compared using a descriptive panel. These data were compared with consumer testing of these wines, in addition to engineered orange wines with manipulated color and astringency, to determine if consumer viewpoints from the survey aligned with in-person sensory testing. The experts survey highlighted color as a key factor, where consumers were less concerned. Consumer testing showed no significant difference in liking between pale and deep orange wines. Descriptive analysis highlighted fruity and sweet attributes in the white wine, and sour, bitter and astringent attributes in the orange. These differences were underscored in consumer testing, with higher liking scores for the white wine. Understanding that consumers respond more to how the wine tastes than looks challenges assumptions and highlights opportunities to refine product development and communication strategies for this growing product category.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105802"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145570179","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 beer based on the tactile thickness of the glass lip 根据玻璃唇的触觉厚度来品尝啤酒

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-17 DOI: 10.1016/j.foodqual.2025.105801

Atsunori Ariga , Natsumi Kubo , Tomohiro Koizumi , Ikumi Katsumata

{"title":"Tasting beer based on the tactile thickness of the glass lip","authors":"Atsunori Ariga , Natsumi Kubo , Tomohiro Koizumi , Ikumi Katsumata","doi":"10.1016/j.foodqual.2025.105801","DOIUrl":"10.1016/j.foodqual.2025.105801","url":null,"abstract":"<div><div>Multisensory research has demonstrated that the perceptual characteristics of a receptacle can influence how beverages are experienced, a phenomenon known as sensation transference. Previous studies have shown that the lip thickness of a glass can alter the perceived taste of green tea; however, evidence for similar effects with alcoholic beverages remains limited. The present study investigated whether this glass-lip effect generalizes to beer. In Experiment 1, blindfolded participants judged beer to be sweeter when consumed from a thick-lipped glass compared with a thin-lipped glass, even though the same beer was served in both. Although bitterness judgments tended to favor thin-lipped glasses, this trend did not reach statistical significance. In Experiment 2, glass weight was manipulated to assess its potential contribution to the effect. No significant differences were observed, indicating that the taste modulation found in Experiment 1 was attributable to lip thickness rather than weight. These findings imply that the glass-lip effect extends to beer, highlighting lip thickness as a tactile cue that shapes the multisensory experience of taste perception.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105801"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569954","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

Effects of repeated exposure to full portions of non-alcoholic beers at home over several weeks on sensory perception, satisfaction, wanting, and purchase intent 连续几周在家中反复饮用完整份的无酒精啤酒对感官知觉、满意度、欲望和购买意图的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-20 DOI: 10.1016/j.foodqual.2025.105797

Takahiro Wakihira , Michel Visalli , Pascal Schlich

{"title":"Effects of repeated exposure to full portions of non-alcoholic beers at home over several weeks on sensory perception, satisfaction, wanting, and purchase intent","authors":"Takahiro Wakihira , Michel Visalli , Pascal Schlich","doi":"10.1016/j.foodqual.2025.105797","DOIUrl":"10.1016/j.foodqual.2025.105797","url":null,"abstract":"<div><div>Non-alcoholic beers (NABs) often fail to meet consumer expectations due to sensory differences from regular beer, particularly for consumers unfamiliar with NABs. Repeated exposure may mitigate this gap, as sensory research suggests it can enhance hedonic responses. However, previous studies have not investigated whether repeated exposure can attract NAB non-users or alter their behavior. This study examined how repeated exposure affects consumer responses to NAB, focusing on exposure frequency, duration, product characteristics, and prior familiarity. A total of 395 Japanese beer consumers (two-thirds NAB non-users, one-third users) were assigned to two groups. Both groups evaluated full portions of two NABs at home through blind smartphone-based testing. The “More Frequent with Shorter Duration” (MFSD) group consumed eight cans of each NAB over four weeks, while the “Less Frequent with Longer Duration” (LFLD) group consumed them over eight weeks. Repeated exposure effects were consistent across both groups. One product, characterized by stronger <em>carbonation</em>, increased <em>wanting</em> and <em>purchase intent</em>, while the other, with a more pronounced <em>aftertaste</em> and <em>body</em>, decreased <em>satisfaction</em>, highlighting the importance of investigating repeated-exposure-effect. Although non-users continued to report lower <em>satisfaction, wanting,</em> and <em>purchase intent</em> than users after eight exposures, these differences declined. Non-users more willing to compromise on NAB tastiness showed stronger positive changes in <em>wanting</em> and <em>purchase intent</em>. These results highlight the challenges associated with attracting non-users and the need to tailor marketing strategies. Addressing these challenges requires not only product reformulation but also deeper insight into consumer expectations through psychographic factors such as attitudes, values, and lifestyle.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105797"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615270","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