Food Quality and Preference最新文献_第8页

Aesthetic appetites: Exploring consumer preferences through conjoint analysis 审美情趣：通过联合分析探索消费者的偏好

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-08-03 DOI: 10.1016/j.foodqual.2024.105281

Lin Lin , Yu-Chen Gu

引用次数: 0

Recollecting a previous drinking episode reduces subsequent motivation for alcohol in females 回忆之前的饮酒经历会降低女性随后的饮酒动机

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-31 DOI: 10.1016/j.foodqual.2024.105283

Lorenzo D. Stafford , Charlie Gould , David Kelly , Matthew O. Parker , Jennifer Seddon , James Clay

{"title":"Recollecting a previous drinking episode reduces subsequent motivation for alcohol in females","authors":"Lorenzo D. Stafford , Charlie Gould , David Kelly , Matthew O. Parker , Jennifer Seddon , James Clay","doi":"10.1016/j.foodqual.2024.105283","DOIUrl":"10.1016/j.foodqual.2024.105283","url":null,"abstract":"<div><p>Research has consistently demonstrated the effects of alcohol on memory, but the extent to which memory influences prospective drinking behaviour has not been studied extensively. Here, we adapt and extend theory from the food domain to explore whether memory for a previous drinking episode can reduce the motivation to consume alcohol. Female participants (<em>N</em> = 50) completed the Alcohol Use Disorder Identification Test (AUDIT) and were then cued to recall either a previous alcohol drinking episode and estimate the number of alcohol calories consumed (Alcohol Cue, AC) or a control (Neutral Cue, NC). They then consumed an alcoholic beverage in their own time followed by providing an estimate of subsequent alcohol intake. We found that the duration to finish the drink was longer in the AC versus NC condition. Additionally, irrespective of condition, those individuals at a higher alcohol (AUDIT) risk, consumed the drink at a faster rate and wished to consume more subsequent alcohol. These findings suggest that for females, memory for a previous drinking alcohol episode, reduces subsequent desire for alcohol and could offer a potentially useful way to help avoid excess alcohol consumption.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105283"},"PeriodicalIF":4.9,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141961096","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

The color-flavor incongruency effect elicited by flavor stimuli and words 由风味刺激和词语引发的色香味不协调效应

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-31 DOI: 10.1016/j.foodqual.2024.105280

Chujun Wang , Yubin Peng , Xiaoang Wan

{"title":"The color-flavor incongruency effect elicited by flavor stimuli and words","authors":"Chujun Wang , Yubin Peng , Xiaoang Wan","doi":"10.1016/j.foodqual.2024.105280","DOIUrl":"10.1016/j.foodqual.2024.105280","url":null,"abstract":"<div><p>Previous research has shown that consumers associate specific packaging colors with flavors to generate the color-flavor associations for packaging. Previous studies have also demonstrated that people search more slowly for a product when its color is incongruent with its flavor label than when it is congruent with this flavor, indicative of a packaging color-flavor incongruency effect. Here we report a behavioral study designed to investigate whether actual flavor stimuli can also elicit this effect, and if so, how the effect differs when flavor cues are presented as flavor words versus flavor stimuli. Participants were asked to search for a beverage product labeled with a specific flavor after either tasting flavor stimuli or viewing a flavor word. The results showed that the participants responded faster and more accurately when they were cued by flavor words than flavor stimuli. Moreover, we also found that both flavor stimuli and flavor words could elicit the packaging color-flavor incongruency effect, and the effect elicited by flavor stimuli was greater than that elicited by flavor words. The findings of the present study provide empirical evidence of the crossmodal influence of flavor information on visual search, and also have direct implications for using sensory marketing strategies to enhance consumers’ product search efficiency.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105280"},"PeriodicalIF":4.9,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942928","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

Factors underlying mothers’ decision to offer ultra-processed meals during early childhood 母亲决定在幼儿期提供超加工膳食的基本因素

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-27 DOI: 10.1016/j.foodqual.2024.105279

Leticia Vidal , Lucía Antúnez , Gastón Ares , Vanessa Gugliucci , Agustina Vitola , Alejandra Girona

{"title":"Factors underlying mothers’ decision to offer ultra-processed meals during early childhood","authors":"Leticia Vidal , Lucía Antúnez , Gastón Ares , Vanessa Gugliucci , Agustina Vitola , Alejandra Girona","doi":"10.1016/j.foodqual.2024.105279","DOIUrl":"10.1016/j.foodqual.2024.105279","url":null,"abstract":"<div><p>The growing evidence on the negative health effects of ultra-processed products indicates the need to develop strategies to discourage their consumption among infants and children. The development of such strategies requires a deeper understanding of the factors underlying children’s consumption of ultra-processed products. In this context, the present work aimed to analyze factors underlying mothers’ decision to offer meals composed of ultra-processed products during early childhood (6 months to 5 years old). An online survey with 888 mothers was conducted. Participants were shown a series of pictures of ultra-processed meals and were asked to indicate whether they would offer them to their children or not. A follow-up open-ended question was used to explore reasons underlying negative responses. A relevant proportion of mothers indicated that they would offer the ultra-processed meals to their children (48.5 % to 64.5 %). On the other hand, motives for not offering ultra-processed meals to children were mainly related to food processing and nutritional composition. Several variables of the child (age, food fussiness), the mother (education level and socio-economic status), and the household (presence of children older than 5 years) had a significant effect on the likelihood of mothers offering ultra-processed meals and mentioning different reasons for not doing so. Results stress the need to implement strategies to increase perceived risk of ultra-processed products, particularly among parents with low educational level and from low socio-economic status.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105279"},"PeriodicalIF":4.9,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141839572","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

Let us go with the flow − Impact of a dynamic social norm nudge on parents’ school menu selection 顺其自然--动态社会规范对家长选择学校菜单的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-24 DOI: 10.1016/j.foodqual.2024.105274

Gerarda Caso , Azzurra Annunziata , Riccardo Vecchio

引用次数: 0

Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya 信息对肯尼亚母亲感官和情绪对昆虫粥的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-20 DOI: 10.1016/j.foodqual.2024.105278

Maryam Imbumi , Joachim J. Schouteten , Sheila Okoth , Chrysantus Mbi Tanga , Katleen Raes , Xavier Gellynck , Judith Kimiywe , Hans De Steur

{"title":"Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya","authors":"Maryam Imbumi , Joachim J. Schouteten , Sheila Okoth , Chrysantus Mbi Tanga , Katleen Raes , Xavier Gellynck , Judith Kimiywe , Hans De Steur","doi":"10.1016/j.foodqual.2024.105278","DOIUrl":"10.1016/j.foodqual.2024.105278","url":null,"abstract":"<div><p>Due to their nutritional value, insects are increasingly proposed as alternative food sources to address nutritional deficiencies. To better understand their potential for young children, this study aims to compare four insect-based instant porridges (termites and grasshoppers) and a standard ’control’ instant porridge to examine how information about the health benefits and composition of the insect-based porridges impacts sensory perceptions and evoked emotions. A between-subjects design was set up using 337 mothers with children aged 6–23 months in western Kenya, randomly assigned to a control and informed condition. This study found that information had a negative significant effect on the liking of flavour and mouthfeel of insect-based instant porridges, but no significant effect on overall liking and the liking of the aroma. However, information had a positive significant effect on participants appreciation of sensory attributes such as adhesiveness, nutty mouthfeel and thickness of insect-based instant porridges. Regarding the effect of information on sensory evaluation, differences were reported depending on the type of porridge. Those informed mainly criticised the fishy aroma and fishy flavour in the porridges. In addition, the provision of information had a limited, albeit negative, influence on the emotions evoked by some types of instant porridge. The participants associated positive emotions with the porridges after tasting but the intensity of several positive emotions was lower in the informed group.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105278"},"PeriodicalIF":4.9,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848077","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

Short-term memory effects of eco-labeling: Evidence from the perceived environmental friendliness of sequential consumer behavior 生态标签的短期记忆效应：连续消费行为的环境友好感证据

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-20 DOI: 10.1016/j.foodqual.2024.105276

Patrik Sörqvist , Johanna Heidenreich , Berland Hoxha , Hanna Johansson , John E. Marsh

{"title":"Short-term memory effects of eco-labeling: Evidence from the perceived environmental friendliness of sequential consumer behavior","authors":"Patrik Sörqvist , Johanna Heidenreich , Berland Hoxha , Hanna Johansson , John E. Marsh","doi":"10.1016/j.foodqual.2024.105276","DOIUrl":"10.1016/j.foodqual.2024.105276","url":null,"abstract":"<div><p>Can memory of eco-labeling bias how consumption is perceived and influence subsequent consumer decisions? We report three experiments showing that the perceived environmental friendliness of simulated shopping sequences is disproportionately influenced by what happens at the end of the sequence. For example, sequences that ended with a high carbon footprint item were perceived as less environmentally friendly than other sequences with the same content but with items in different order—a recency effect (Experiments 1–3). Judgments depended more on how often environmentally significant items were purchased than on the quantity of those items (Experiment 2). Furthermore, after completing a shopping sequence that was perceived as relatively harmful to the environment, participants were more prone to select a comparably expensive eco-labeled item over a cheaper but less environmentally friendly item in subsequent purchase decisions—a spillover effect (Experiment 3). The results stress the role of memory in environmentally significant consumer behavior.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105276"},"PeriodicalIF":4.9,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001782/pdfft?md5=d3a42b609e6de883ded816bce2522e50&pid=1-s2.0-S0950329324001782-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942839","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 awareness and trust in consumer purchase decisions for healthy food and products 了解认知和信任在消费者购买健康食品和产品决策中的作用

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-19 DOI: 10.1016/j.foodqual.2024.105275

Ali Firoozzare , Flavio Boccia , Nazanin Yousefian , Sima Ghazanfari , Somayyeh Pakook

{"title":"Understanding the role of awareness and trust in consumer purchase decisions for healthy food and products","authors":"Ali Firoozzare , Flavio Boccia , Nazanin Yousefian , Sima Ghazanfari , Somayyeh Pakook","doi":"10.1016/j.foodqual.2024.105275","DOIUrl":"10.1016/j.foodqual.2024.105275","url":null,"abstract":"<div><p>The production of healthy food is determined by consumer demand, so it’s important to understand the patterns of consumer behavior when purchasing these items. This study evaluated the purchase behavior of consumers toward healthy food that lives in Mashhad-Iran. The sample size was 359 households, and the information on the sample was collected from an online questionnaire in August 2022. The results of the generalized ordered logit model showed that the increase in age, household income, healthy product awareness level, having a special diet, attention to the food freshness, the level of advertising and nutritional knowledge increased people’s desire to buy healthy food. Increasing household size led to a decrease in desire for people. It was also found that trust in the health of these foods had a positive effect on the tendency to purchase healthy food. Following the study, recommendations made to accelerate the demand for healthy food, which include using reliable food labels, increasing advertising, supporting healthy food producers, and increasing the stores of healthy products.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105275"},"PeriodicalIF":4.9,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001770/pdfft?md5=7a22b24d33f9635c07a29b75a4b5407e&pid=1-s2.0-S0950329324001770-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141731792","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

Ready meals that look hot increase consumers’ willingness to pay for plant-based options 看起来热气腾腾的即食餐会增加消费者对植物餐的支付意愿

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-18 DOI: 10.1016/j.foodqual.2024.105277

Tianyi Zhang, Yang Gao, Charles Spence

{"title":"Ready meals that look hot increase consumers’ willingness to pay for plant-based options","authors":"Tianyi Zhang, Yang Gao, Charles Spence","doi":"10.1016/j.foodqual.2024.105277","DOIUrl":"10.1016/j.foodqual.2024.105277","url":null,"abstract":"<div><p>This study investigates consumers’ perception of plant-based and meat-based ready meals, focusing on ratings of tastiness, freshness, healthiness, and willingness to pay (WTP). Our findings reveal that plant-based ready meals are perceived as looking less tasty, and consumers exhibit a decreased WTP when compared to meat-based alternatives, despite the plant-based options being perceived as healthier. We further explore whether the visual cueing of a hot meal on food packaging can influence consumer evaluations. Specifically, we examine the effect of adding steam − a visual indicator of heat − to images on frozen food packaging. The results demonstrate that the presence of steam enhances perceived food temperature and freshness ratings for both plant-based and meat-based ready meals. Notably, increased temperature perception leads to a higher WTP, but only for plant-based products. Mediation analysis reveals that for plant-based ready meals, the impact of heightened temperature perception on WTP is mediated by increased perceived tastiness. These findings have significant implications for nudging consumers towards healthier food choices. By leveraging visual temperature cues in packaging design, it may be possible to enhance the appeal of plant-based ready meals, thereby encouraging more sustainable and health-conscious consumer behaviour.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105277"},"PeriodicalIF":4.9,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001794/pdfft?md5=5f91a864a732f7d73748429e038bae01&pid=1-s2.0-S0950329324001794-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141840477","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

Guiding people to take less food from the buffet: Two survey experiments that introduce a new simulated buffet scenario 引导人们少吃自助餐：引入新的模拟自助餐情景的两项调查实验

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2024-07-17 DOI: 10.1016/j.foodqual.2024.105273

Danyelle Greene, Gašper Grad, Anna K. Zinn, Sara Dolnicar

{"title":"Guiding people to take less food from the buffet: Two survey experiments that introduce a new simulated buffet scenario","authors":"Danyelle Greene, Gašper Grad, Anna K. Zinn, Sara Dolnicar","doi":"10.1016/j.foodqual.2024.105273","DOIUrl":"10.1016/j.foodqual.2024.105273","url":null,"abstract":"<div><p>Reducing portion sizes, has great potential to reduce food intake and plate waste. At all-you-can-eat buffets people tend to take larger portions of food than they would at home or at a general restaurant. Increased portion sizes can lead to people leaving uneaten food behind – contributing to food-related greenhouse gas emissions. This study develops and evaluates, in two online experiments, a meal guidance intervention to assist consumers with their meal choices. To measure behavioural intentions, we created a simulated buffet scenario where participants see a range of food items (as they would at a buffet) and are then asked to choose which foods and how many portions of each food item they would take. Compared to a control group, offering meal guidance did not appear to significantly decrease the number of grams or calories taken from the simulated buffet. However, there were significant differences in the number of grams and calories taken from the buffet when comparing those who at least followed the guidance in some way, and those who did not. Our research has methodological implications: it presents a novel and easy to implement measure of hypothetical buffet food choices and portioning that can be used in survey experiments. Future research could focus on developing strategies to prompt guests to follow meal guidance.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"121 ","pages":"Article 105273"},"PeriodicalIF":4.9,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001757/pdfft?md5=30b6f9dbdf4b3ac1ca9f7ddde38697d0&pid=1-s2.0-S0950329324001757-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141852535","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