Food Quality and Preference最新文献

{"title":"Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages","authors":"Holly Giles ,&nbsp;Stephanie P. Bull ,&nbsp;Stella Lignou ,&nbsp;Joe Gallagher ,&nbsp;Marianthi Faka ,&nbsp;Lisa Methven","doi":"10.1016/j.foodqual.2025.105628","DOIUrl":"10.1016/j.foodqual.2025.105628","url":null,"abstract":"<div><div>Sequential profiling is used to assess the temporal variability of attribute intensity perception with repeated consumption; this is insightful for attributes which build-up with repeated consumption, such as mouthdrying in whey protein beverages. It is common for researchers to select attributes for use in sequential tests from the vocabulary lists of descriptive sensory profiling with limited justification being provided. It was hypothesised that Temporal Check All That Apply (TCATA) can be used as an effective and objective technique to select relevant vocabulary. This was investigated using model whey protein beverages containing 10 % whey protein isolate powder with a trained sensory panel and comparing the proportion of citations at regular time intervals across the assessment window. The proportion of panellists selecting an attribute was used to represent panel confidence in the attribute's applicability. Using a consensus vocabulary for TCATA, mouthdrying was selected by 58 % of panellists at 30 s and 71 % at 60 s relative to consumption, identifying this attribute as relevant for temporal investigations. Sweetness was selected by fewer than 10 % of panellists throughout the assessment window. In sequential profiling, mouthdrying significantly increased over time whereas sweetness did not, confirming TCATA as an effective vocabulary selector in this context. The results demonstrate that TCATA can be used to ensure the unbiased selection of relevant attributes to be investigated in subsequent temporal intensity methods. The use of citation proportions can elucidate additional information from TCATA data surrounding the applicability of attributes and panel confidence.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105628"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572477","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}

{"title":"Unveiling the impact of health star ratings: Subjective nutrition knowledge as a moderator of consumer responses to unhealthy foods","authors":"Eunjoo Han ,&nbsp;Euejung Hwang","doi":"10.1016/j.foodqual.2025.105627","DOIUrl":"10.1016/j.foodqual.2025.105627","url":null,"abstract":"<div><div>The present research demonstrates that a Health Star Rating (HSR), one type of interpretive label, can enhance consumer responses among individuals with low subjective nutrition knowledge (SNK). Across three experiments, including a qualitative follow-up, we show that voluntarily adopted HSRs increase preference and purchase intention—even for products with low health ratings—by fostering favorable brand inferences rooted in perceived transparency, particularly among individuals with lower SNK. This work contributes to the food labeling literature by identifying which consumers are most likely to benefit from HSRs on unhealthy items and extends attribution theory by illustrating how voluntary disclosure can enhance brand evaluations. Practically, our findings suggest that, when paired with consumer education, voluntary interpretive labeling—such as the HSR—can support informed decision-making, guide policymakers in promoting non-mandatory labeling systems, and enhance brand perceptions for food companies.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105627"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522094","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}

{"title":"What makes whisky more sustainable? The importance of raw materials, production process and packaging","authors":"Robert Romanowski ,&nbsp;Andrzej Szymkowiak ,&nbsp;Blaženka Knežević ,&nbsp;Bartosz Romanowski","doi":"10.1016/j.foodqual.2025.105619","DOIUrl":"10.1016/j.foodqual.2025.105619","url":null,"abstract":"<div><div>This study investigates how different sustainability attributes impact consumer perceptions and behaviors in the whisky industry, focusing on three key life cycle stages: Sustainable Raw Materials, Production Efficiency, and Sustainable Packaging. Using Life Cycle Assessment (LCA) as a conceptual framework, the study examines how these attributes influence variables related to the consumption process (Purchase Intention, Willingness to Pay), the product (Perceived Environmental Friendliness, Perceived Product Quality), and the producer (Perceived Intentions of the Producer, Perceived Environmental Responsibility). The findings reveal that Production Efficiency had the most positive influence across all variables, particularly among consumers with high environmental orientation (EA) and consumer involvement (CI). Practical implications for marketers include the need for targeted communication strategies that reassure consumers about quality while emphasizing the environmental benefits of sustainability attributes. The study concludes with recommendations for future research, including a more detailed exploration of sustainability attributes based on LCA, brand-specific studies, and the potential impact of sustainability on sensory perceptions of whisky.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105619"},"PeriodicalIF":4.9,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596271","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}

{"title":"Genetic and physiological influences on sweet taste preference among young adults in Malaysia: Associations with TAS1R2/TAS1R3 variants, body composition, and food liking and intake frequency","authors":"Yee-How Say ,&nbsp;Kah Tao Siew ,&nbsp;Geetha Letchumanan ,&nbsp;Victoria Olubunmi Olarewaju ,&nbsp;Hazel Zi Qi Tham ,&nbsp;Jue-Sheng Ong ,&nbsp;Liang-Dar Hwang","doi":"10.1016/j.foodqual.2025.105626","DOIUrl":"10.1016/j.foodqual.2025.105626","url":null,"abstract":"<div><div>This study explored the relationship between sweet taste preference, <em>TAS1R2</em>/<em>TAS1R3</em> gene variants (rs35874116 and rs307055), body composition, and food liking/intake frequency among 173 participants in Malaysia (87 males; median age 21 ± 2 years; median BMI 21.800 ± 5.050 kg/m²). Sweet liking was assessed using a Forced-Choice Paired-Comparison task with five increasing sucrose concentrations, along with intensity perception and pleasantness rating of a 36 % sucrose solution. Anthropometric and body composition measurements, as well as food liking and intake frequency data, were collected. Genotyping of <em>TAS1R2</em>/<em>TAS1R3</em> variants was conducted using real-time allele-specific PCR. Males exhibited a significantly greater preference for higher sucrose concentrations (<em>p</em> = 0.024) and greater liking for 36 % sucrose (<em>p</em> = 0.020) than females. Higher total body fat was positively associated with greater liking for 36 % sucrose solution (<em>p</em> = 0.014). The rs35874116 C allele was more prevalent among low and medium sweet likers and less frequent among high sweet likers (<em>p</em> = 0.028). This allele was also associated with lower liquor preference (<em>p</em> = 0.012) and higher fruit preference (<em>p</em> = 0.013). The CC genotype of rs35874116 was associated with a lower prevalence of overweight/obese (<em>p</em> = 0.028). In contrast, the rs307055 T allele was associated with higher central adiposity, as indicated by increased waist circumference (<em>p</em> = 0.005) and waist-hip ratio (<em>p</em> = 0.004). High sweet likers showed a greater processed food preference (<em>p</em> = 0.049) and a lower fruit intake frequency (<em>p</em> = 0.012) compared to low sweet likers. In conclusion, sweet taste preference in this Malaysian sample is influenced by sex, body composition, and rs35874116/rs307055 gene variants, which might also play a role in influencing food liking and intake patterns.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105626"},"PeriodicalIF":4.9,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502332","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}

{"title":"Insights on animal welfare and online information as drivers of sustainable dietary habits","authors":"Natascha Schlereth,&nbsp;Getachew Abate-Kassa,&nbsp;Fabian Frick,&nbsp;Johannes Sauer","doi":"10.1016/j.foodqual.2025.105621","DOIUrl":"10.1016/j.foodqual.2025.105621","url":null,"abstract":"<div><div>Animal health and welfare (AHW) has become a crucial societal concern with important implications for agricultural production and actors along affected value chains. At the same time, agri-food value chains are undergoing a digital transformation. Digital technologies facilitate an advanced communication flow within the food system and exhibit the opportunity to provide consumers with desired information about production processes for animal products. Consumers' perceptions, purchasing decisions and dietary habits ultimately influence the development of sustainable and resilient food systems. To address these current and multidisciplinary topics, we investigate the importance of AHW issues during German consumers' food purchases and the association of online information-seeking behaviour with dietary changes. Using factor analysis and ordinal logistic regressions, we find that besides the more commonly considered consciousness in herd management-related AHW information, consumers also respect ethical well-being considerations. In addition to online information gathering behaviour and access, awareness of ethical and management-related AHW aspects is significantly associated with dietary changes. This emphasises the importance of advanced AHW-related communication strategies and enhanced digital information provision to promote AHW sensitivity, to assist informed purchasing decisions aligned with personal values, and to foster responsible consumption behaviour and sustainable transformation in agri-food systems.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105621"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489656","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}

{"title":"The yuck factor of leftovers – How disgust shapes our food waste behaviours","authors":"Mariam Nikravech,&nbsp;Nina Langen","doi":"10.1016/j.foodqual.2025.105623","DOIUrl":"10.1016/j.foodqual.2025.105623","url":null,"abstract":"<div><div>Leftovers fall into the grey zone of “not being considered as food anymore” and thus are more likely to be discarded. Some campaigns to reduce food waste regard leftover management as a probable way to reduce food waste. In this context, different levels and sources of leftovers are defined. However, there is no evidence that leftovers are viewed equally by consumers. In this context, the role of affect over cognitive factors of food waste deserves attention to shed light on what makes people discard their leftovers. We investigate the role of food disgust sensitivity in shaping the rejection of leftovers in an online sample representative of the German population in terms of age and gender (<em>n</em> = 319 participants included in the analysis). Food disgust sensitivity is highly associated with disgust for leftovers. We showed how specific leftover characteristics differently elicit disgust and identified three predictive factors of disgust for leftovers. Leftovers of others were found more disgusting than the own plate leftovers, as well as leftovers that were mixed in the plates. These characteristics also negatively influence the intention to eat the leftovers. We found that individuals with higher disgust sensitivity are less likely to adopt leftover-friendly management behaviours and show intention to use leftovers for a meal. Disgust for stored leftovers was associated with less daily food waste, reported with food waste diaries over two times seven days (<em>n</em> = 113). This is a significant insight with regard to marketing and campaign work: rather than pre-cooking, the recommendation is to eat up.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105623"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514379","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}

{"title":"Consumer preferences for kimchi in Estonia, Latvia, and Finland: Napa cabbage and local vegetables (white cabbage, red cabbage, white turnip, beetroot)","authors":"Maarja Maasikmets ,&nbsp;Rain Kuldjärv ,&nbsp;Emili Antsmaa ,&nbsp;Evita Straumite ,&nbsp;Terhi Pohjanheimo ,&nbsp;Helen Vaikma","doi":"10.1016/j.foodqual.2025.105622","DOIUrl":"10.1016/j.foodqual.2025.105622","url":null,"abstract":"<div><div>Kimchi, the traditional Korean fermented vegetable dish, is commonly prepared using napa cabbage (<em>Brassica rapa</em> subsp. Pekinensis), but other vegetables are also used. This study evaluated five types of kimchi made from napa cabbage, white cabbage, red cabbage, white turnip, and beetroot. Consumer evaluations were conducted in Estonia (<em>n</em> = 100), Finland (<em>n</em> = 104), and Latvia (<em>n</em> = 103), focusing on pleasantness, spiciness perception, and interest in various ingredients. A descriptive sensory analysis by an expert panel was also performed.</div><div>Across all three countries, consumers generally rated the samples as pleasant. White cabbage kimchi received the highest overall pleasantness scores and attracted strong consumer interest, suggesting it could serve as a promising alternative to napa cabbage. This preference may be linked to texture: napa cabbage scored lowest on texture pleasantness, crispness, and hardness, while white cabbage ranked among the crispiest and hardest. Although the expert panel confirmed that spiciness levels were consistent across samples (identical spice mixes were used), consumers still perceived differences. Notably, the darker purple‑tinted kimchi varieties (red cabbage and beetroot) were rated as less spicy.</div><div>Findings suggest that consumers in Estonia, Finland, and Latvia may prefer kimchi made from alternative vegetables like white cabbage and white turnip over common napa cabbage option. Estonian consumers rated the pleasantness of these three kimchi variants particularly high compared to Finnish consumers. Interestingly, the largest gap between pleasantness and interest was seen with white turnip, especially among Latvians. These insights highlight opportunities to diversify kimchi production to better suit regional European preferences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105622"},"PeriodicalIF":4.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502333","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}

{"title":"The effect of unit portion size and food weight cues on visual and tactile intended consumption assessments","authors":"Bingxue Li,&nbsp;Xiangling Zhuang,&nbsp;Guojie Ma","doi":"10.1016/j.foodqual.2025.105625","DOIUrl":"10.1016/j.foodqual.2025.105625","url":null,"abstract":"<div><div>Obesity is a global health issue and one of the leading causes of chronic disease. In the current food environment, portion size is a key factor contributing to obesity, as its increase leads to a corresponding rise in food intake. This phenomenon is known as the “portion size effect”. Understanding how people estimate their food intake is crucial in combating this issue. People typically estimate their intake based on food portion sizes before eating, and this intended consumption closely correlates with actual intake. Therefore, adjusting the assessment of intended consumption could influence actual intake, moderating the portion size effect. This study investigated the impact of unit portion size and weight cues in evaluating intended consumption through visual and tactile assessments. Thirty-two participants completed 48 assessments by viewing food images in a visual task, and another 48 assessments by touching foods in a tactile task. The results indicated that intended consumption was greater for large unit portion sizes in both visual and tactile tasks. However, when participants were provided with food weight cues, their intended consumption increased for smaller portion sizes and decreased for larger portion sizes, partially mitigating the portion size effect. In addition, there are differences between visual and tactile assessment modalities, with higher intended consumption in the tactile assessment task. This study revealed that both weight cues and sensory models could influence intended consumption, and these should be further used to promote healthy eating.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105625"},"PeriodicalIF":4.9,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489654","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}

{"title":"Product names and descriptions matter for consumer perceptions of plant-based alternatives to meat and fish: Insights from the United Kingdom","authors":"S.R. Jaeger ,&nbsp;G.B.H. Andersen ,&nbsp;G. Ares","doi":"10.1016/j.foodqual.2025.105624","DOIUrl":"10.1016/j.foodqual.2025.105624","url":null,"abstract":"<div><div>An online survey was conducted to investigate the influence of varying product stimuli on the perception of overall appeal, tastiness, healthiness, and environmental benefit of plant-based (PB) meat alternatives (PBMAs) and plant-based fish alternatives (PBFAs) among 1407 adult British consumers. The written product stimuli varied across three factors: 1) referencing ‘vegan' or ‘plant-based’, 2) referencing animal products or animal-like use or neutral pre-cooked descriptor, and 3) information about the source of the PB ingredient (‘soy’ or ‘pea/rice’). The results revealed moderate ratings for both products, with PBMAs generally being perceived more favourably than PBFAs. Modest effects of the design factors were observed, with the most consistent effects attributed to the source of the PB ingredient. Products labelled as ‘made from pea and rice’ were perceived more favourably than those labelled ‘made from soybeans' across all attributes for both PBMAs and PBFAs. The term ‘to be used like meat/fish’ led to slightly more favourable ratings mainly for overall appeal in both product types. Additionally, for PBFA products, labelling as ‘plant-based’ was slightly more favourably received than ‘vegan,’ whereas no such effect was observed for PBMAs. A strong and consistent effect of participants' dietary habits was also observed, with vegetarians and vegans generally rating PBMAs and PBFAs more favourably than omnivores and flexitarians. Taken together, these findings suggest that product names and descriptions, especially with regard to ingredient transparency, and dietary habits may play significant roles in shaping consumer perceptions of PB alternatives to meat and fish.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105624"},"PeriodicalIF":4.9,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489655","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}

{"title":"The relative influence of perceived processing level alongside nutrition, health, sustainability and price on consumer decision-making for meal-replacement products: A conjoint analysis","authors":"Natalie Rouse ,&nbsp;James Collier ,&nbsp;Louise Neilson ,&nbsp;Chloe Mellor ,&nbsp;Emilia Urbanek ,&nbsp;Michelle Lee ,&nbsp;Jennifer Gatzemeier ,&nbsp;Laura L. Wilkinson","doi":"10.1016/j.foodqual.2025.105620","DOIUrl":"10.1016/j.foodqual.2025.105620","url":null,"abstract":"<div><div>Consumer appeal for healthier and sustainable food options, that still provide convenience, is growing. Many of these products fall under the category of \"ultra-processed foods\" (UPF), which has faced widespread criticism. Moreover, emerging evidence shows heterogeneity within this so-called “UPF” category, making it potentially challenging for consumers to navigate. Yet there is limited understanding of consumer perceptions of UPF. Therefore, this pre-registered online study investigated how the term UPF influenced decision making around food products that are commercially positioned as healthier or more nutritious options than current convenience products. A total of 302 participants (56.1% male; M age = 38.8±12.5 years) completed a conjoint choice-based task involving four unbranded commercially available product formats: Bar, Savoury Meal, Meal Replacement Powder, and Ready-to-Drink. They were shown five attribute categories: processing level, nutritional claims, health messaging, sustainability, and price. The results indicated that the level of processing was the most critical attribute for product selection overall, followed by price, with price being the most influential in only the bar format. Nutritional claims and health messaging were consistently less influential, with sustainability ranked lowest. These findings emphasise the central role of processing in shaping consumer preferences. The results can be used to inform industry, academia, government initiatives and consumers. Future studies may also consider manipulating the nutritional composition of test products, as classification as ‘ultra-processed’ here was based on formulation and existing categorisation systems rather than nutritional quality.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105620"},"PeriodicalIF":4.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321033","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}