Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105391
Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast
This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (n = 60) were exposed orthonasally to 3 % v/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (v/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (p < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (p < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.
{"title":"Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth","authors":"Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast","doi":"10.1016/j.foodqual.2024.105391","DOIUrl":"10.1016/j.foodqual.2024.105391","url":null,"abstract":"<div><div>This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (<em>n</em> = 60) were exposed orthonasally to 3 % <em>v</em>/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (<em>v</em>/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (<em>p</em> < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (<em>p</em> < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105391"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-27DOI: 10.1016/j.foodqual.2024.105370
Hannah Browne , Michael Garratt , Mei Peng
Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an ad-libitum intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the ad-libitum intake task revealed a reduction of carbohydrate intake in mothers (F(4,86) = 3.52, p = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (H (1, n = 95) = 7.71, p = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.
{"title":"Impacts of motherhood on energy intake and macronutrient choice: A comparative study","authors":"Hannah Browne , Michael Garratt , Mei Peng","doi":"10.1016/j.foodqual.2024.105370","DOIUrl":"10.1016/j.foodqual.2024.105370","url":null,"abstract":"<div><div>Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an <em>ad-libitum</em> intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the <em>ad-libitum</em> intake task revealed a reduction of carbohydrate intake in mothers (F<sub>(4,86)</sub> = 3.52, <em>p</em> = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (<em>H</em> (1, <em>n</em> = 95) = 7.71, <em>p</em> = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105370"},"PeriodicalIF":4.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757302","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}
This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.
{"title":"How does viewing food products in 2D or 3D affect consumer evaluations?","authors":"Kazuna Tonooka , Reo Sato , Kosuke Motoki , Shin-ichi Ishikawa","doi":"10.1016/j.foodqual.2024.105382","DOIUrl":"10.1016/j.foodqual.2024.105382","url":null,"abstract":"<div><div>This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105382"},"PeriodicalIF":4.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745656","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}
Pub Date : 2024-11-22DOI: 10.1016/j.foodqual.2024.105376
Madeline M. Harper , Paige M. Cunningham , John E. Hayes
Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (n = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's < 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's < 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched > reduced > control; all p's < 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.
通过添加蘸酱来增加食物的润滑度可以提高进食率；但是，这种操作是否会影响零食的能量摄入，或者如何与能量密度（ED）结合起来影响能量摄入过量的风险，目前仍不清楚。在此，我们使用椒盐脆饼和鹰嘴豆泥来研究口腔润滑（加鹰嘴豆泥与不加鹰嘴豆泥）和能量密度对零食摄入量的影响。成人（n = 46，67 % 为女性）在我们的实验室中随意食用 70 ± 2 克的椒盐脆饼零食（2.5 份）时，我们对其进行了 3 次录像记录：每次都有减少 ED 的鹰嘴豆泥、匹配 ED 的鹰嘴豆泥和无鹰嘴豆泥（对照组）。两种鹰嘴豆泥的重量均为∼ 110 克（∼ 4 盎司）。对摄入量进行测量，并通过录像评估进食率。与增加润滑度的预期效果一致，与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和所有零食的进食速度更快（所有P均为0.001），这表明鹰嘴豆泥增加了润滑度，有利于加快进食速度。与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和零食总摄入量更高（所有 p 均为 0.001），这表明润滑度的增加促进了摄入量。虽然 ED 没有完全缓解润滑度对椒盐卷饼和零食总能量摄入的影响，但它确实缓和了这些影响（匹配> 减少> 对照组；所有 p's < 0.001）。总之，加入鹰嘴豆泥会增加进食率，这可能是通过增加零食的润滑度实现的，即使蘸酱的 ED 值较低，摄入量也会相应增加。因此，食用ED值较低且不含润滑蘸料的零食可能是帮助减少能量摄入的有效方法。
{"title":"Dip increases eating rate and promotes greater intake even when energy density is reduced","authors":"Madeline M. Harper , Paige M. Cunningham , John E. Hayes","doi":"10.1016/j.foodqual.2024.105376","DOIUrl":"10.1016/j.foodqual.2024.105376","url":null,"abstract":"<div><div>Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (<em>n</em> = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's < 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's < 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched > reduced > control; all p's < 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105376"},"PeriodicalIF":4.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703609","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}
Pub Date : 2024-11-22DOI: 10.1016/j.foodqual.2024.105380
Roosa-Maaria Malila , Kyösti Pennanen , Harri T. Luomala
As a part of the battle against climate change, many plant-based meat alternative products have been launched in recent years—without notable success. One explanation could be that consumers of meat alternatives are seen as socially deviant from those consuming animal-based protein products. This study adopts the BIAS Map framework, which has been underutilized in the food consumption research, in order to reveal the stereotypical beliefs, emotional responses, and behavioral tendencies that consumers of meat alternatives evoke in observers. An online experiment is conducted, participants (N = 3600) from four European countries evaluate fictitious consumers using three shopping lists that include meat products and their alternatives in varying combinations. The results reveal a conflicting picture of those who are believed to favor meat alternatives. They are seen as environmentally friendly, health-conscious people who adhere to high moral standards, and are worthy of admiration. But on the contrary, they also elicit fear, contempt, and anger in observers, who as a result socially exclude and even show aggression toward them. Second, the findings produce a novel insight regarding moderation effects related to observers' need for affiliation and status. Those high in need of affiliation demonstrate the strongest positive change in their relation to consumers who appear to favor both traditional meat products and their more modern alternatives. Additionally, those high in need of status tend to evaluate consumers favoring the modern alternatives as evoking more anger and envy, compared with consumers favoring traditional meat products. This study has several theoretical, managerial, and societal implications.
{"title":"Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others","authors":"Roosa-Maaria Malila , Kyösti Pennanen , Harri T. Luomala","doi":"10.1016/j.foodqual.2024.105380","DOIUrl":"10.1016/j.foodqual.2024.105380","url":null,"abstract":"<div><div>As a part of the battle against climate change, many plant-based meat alternative products have been launched in recent years—without notable success. One explanation could be that consumers of meat alternatives are seen as socially deviant from those consuming animal-based protein products. This study adopts the BIAS Map framework, which has been underutilized in the food consumption research, in order to reveal the stereotypical beliefs, emotional responses, and behavioral tendencies that consumers of meat alternatives evoke in observers. An online experiment is conducted, participants (<em>N</em> = 3600) from four European countries evaluate fictitious consumers using three shopping lists that include meat products and their alternatives in varying combinations. The results reveal a conflicting picture of those who are believed to favor meat alternatives. They are seen as environmentally friendly, health-conscious people who adhere to high moral standards, and are worthy of admiration. But on the contrary, they also elicit fear, contempt, and anger in observers, who as a result socially exclude and even show aggression toward them. Second, the findings produce a novel insight regarding moderation effects related to observers' need for affiliation and status. Those high in need of affiliation demonstrate the strongest positive change in their relation to consumers who appear to favor both traditional meat products and their more modern alternatives. Additionally, those high in need of status tend to evaluate consumers favoring the modern alternatives as evoking more anger and envy, compared with consumers favoring traditional meat products. This study has several theoretical, managerial, and societal implications.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105380"},"PeriodicalIF":4.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703611","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}
Pub Date : 2024-11-21DOI: 10.1016/j.foodqual.2024.105378
Martin Hindermann Santini , Heloísa C. Santo André , Bruna Caruso Mazzolani , Fabiana Infante Smaira , Gabriel Perri Esteves , Alice Erwig Leitão , Bruno Gualano , Hamilton Roschel
This study aims to investigate the motivations, enablers, barriers and attitudes towards the vegan movement within people with distinct formal backgrounds in nutrition. To that end, a cross-sectional, qualitative study was conducted with two groups of vegan individuals: registered dietitians or undergraduate nutrition students (NUT) and non-health professionals (NHP). Participants filled out The General Knowledge on Nutrition Questionnaire and attended to focus groups, analyzed using MAXQDA software. Twenty individuals (NUT:7F,3M; NHP:9F,1M), with mean age of 32 ± 12 years, and 24 ± 4 kg/m2 BMI were assessed. NUT presented a higher score of nutritional knowledge. Both groups were motivated by animal welfare and environmental concerns, although NUT group was also influenced by personal relationships, while NHP group highlighted seeking health benefits. Being enrolled in a graduate nutrition program was viewed as a tool to have access to resources, people and knowledge that supported their dietary decisions. NUT group demonstrated greater concern about food quality, choosing unprocessed foods, whilst NHP group demonstrated ethical concerns, preferring to consume from small producers and local businesses. Participant's perceptions were also influenced by their experiences and knowledge, with NHP believing that vegan diets are inherently healthier, while NUT attributed the improved food quality to vegans' careful attention to their dietary choices. Our findings suggest that while both groups share common motivations, their different depths of nutritional knowledge seem to have important impacts on their experience in adhering to a vegan diet, highlighting the critical role of seeking knowledge on nutrition in supporting sustainable vegan dietary practices.
{"title":"The role of nutrition background on motivations, barriers, and adherence to a vegan diet: A qualitative study of the vegan eating habits and nutritional evaluation survey (VEGAN-EatS)","authors":"Martin Hindermann Santini , Heloísa C. Santo André , Bruna Caruso Mazzolani , Fabiana Infante Smaira , Gabriel Perri Esteves , Alice Erwig Leitão , Bruno Gualano , Hamilton Roschel","doi":"10.1016/j.foodqual.2024.105378","DOIUrl":"10.1016/j.foodqual.2024.105378","url":null,"abstract":"<div><div>This study aims to investigate the motivations, enablers, barriers and attitudes towards the vegan movement within people with distinct formal backgrounds in nutrition. To that end, a cross-sectional, qualitative study was conducted with two groups of vegan individuals: registered dietitians or undergraduate nutrition students (NUT) and non-health professionals (NHP). Participants filled out The General Knowledge on Nutrition Questionnaire and attended to focus groups, analyzed using MAXQDA software. Twenty individuals (NUT:7F,3M; NHP:9F,1M), with mean age of 32 ± 12 years, and 24 ± 4 kg/m<sup>2</sup> BMI were assessed. NUT presented a higher score of nutritional knowledge. Both groups were motivated by animal welfare and environmental concerns, although NUT group was also influenced by personal relationships, while NHP group highlighted seeking health benefits. Being enrolled in a graduate nutrition program was viewed as a tool to have access to resources, people and knowledge that supported their dietary decisions. NUT group demonstrated greater concern about food quality, choosing unprocessed foods, whilst NHP group demonstrated ethical concerns, preferring to consume from small producers and local businesses. Participant's perceptions were also influenced by their experiences and knowledge, with NHP believing that vegan diets are inherently healthier, while NUT attributed the improved food quality to vegans' careful attention to their dietary choices. Our findings suggest that while both groups share common motivations, their different depths of nutritional knowledge seem to have important impacts on their experience in adhering to a vegan diet, highlighting the critical role of seeking knowledge on nutrition in supporting sustainable vegan dietary practices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105378"},"PeriodicalIF":4.9,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703610","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}
Pub Date : 2024-11-20DOI: 10.1016/j.foodqual.2024.105377
Josafath I. Espinosa-Ramos , Scott C. Hutchings , Yash Dixit , David Jin , Grace S. Ryan , Mieke Marsden , Sara R. Jaeger , Marlon M. Reis
Data from online product reviews offers a novel avenue for the sensory characterisation of food. But, little research has investigated the quality of sensory information in the online reviews. The aim of this research was to investigate consumer online reviews as sources of sensory attributes of food products (starting with a minimum of 1000 online reviews per product), and to assess how the resulting sensory product profiles compare to profiles obtained in a central location test with 105 consumers using rate-all-that-apply (RATA) questions. A case study was conducted with five unflavoured coffee samples. A semi-automated approach, combining natural language processing and sensory science expertise was used to clean online review data, develop a sensory lexicon, and analyse the frequency of attributes used by consumers. It was possible to develop online review-based sensory product profiles and discriminate the five samples on this basis. Consumers used a small set of broad, mostly intensity related sensory terms (e.g. ‘Bold/rich’, ‘Strong/intense’, ‘Smooth’, ‘Weak/bland’) more frequently than descriptive terms. Canonical analysis showed high agreement between new method and RATA for product discrimination and between two group of descriptors. The first group (including ‘Coffee Flavor,’ ‘Rich in Flavor’, and ‘Smell of Coffee’) is associated with the intensity of flavour of coffee, while the second group describes characteristic flavour of coffee (including ‘Bold’, ‘Dark’ ‘Body’). Furthermore, care should be taken when implementing these findings in food categories with lower levels of consumer engagement, where consumer comments relating to sensory properties in online reviews may be less frequent.
{"title":"Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers","authors":"Josafath I. Espinosa-Ramos , Scott C. Hutchings , Yash Dixit , David Jin , Grace S. Ryan , Mieke Marsden , Sara R. Jaeger , Marlon M. Reis","doi":"10.1016/j.foodqual.2024.105377","DOIUrl":"10.1016/j.foodqual.2024.105377","url":null,"abstract":"<div><div>Data from online product reviews offers a novel avenue for the sensory characterisation of food. But, little research has investigated the quality of sensory information in the online reviews. The aim of this research was to investigate consumer online reviews as sources of sensory attributes of food products (starting with a minimum of 1000 online reviews per product), and to assess how the resulting sensory product profiles compare to profiles obtained in a central location test with 105 consumers using rate-all-that-apply (RATA) questions. A case study was conducted with five unflavoured coffee samples. A semi-automated approach, combining natural language processing and sensory science expertise was used to clean online review data, develop a sensory lexicon, and analyse the frequency of attributes used by consumers. It was possible to develop online review-based sensory product profiles and discriminate the five samples on this basis. Consumers used a small set of broad, mostly intensity related sensory terms (e.g. ‘Bold/rich’, ‘Strong/intense’, ‘Smooth’, ‘Weak/bland’) more frequently than descriptive terms. Canonical analysis showed high agreement between new method and RATA for product discrimination and between two group of descriptors. The first group (including ‘Coffee Flavor,’ ‘Rich in Flavor’, and ‘Smell of Coffee’) is associated with the intensity of flavour of coffee, while the second group describes characteristic flavour of coffee (including ‘Bold’, ‘Dark’ ‘Body’). Furthermore, care should be taken when implementing these findings in food categories with lower levels of consumer engagement, where consumer comments relating to sensory properties in online reviews may be less frequent.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105377"},"PeriodicalIF":4.9,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722749","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}
In multisensory environments, odours often accompany visual stimuli, directing attention towards congruent objects. While previous research shows that people fixate longer on objects that match a recently smelled odour, it remains unclear whether odours directly influence product choices. Since odours persist in real-world settings, we investigated the effects of repeated odour exposure on visual attention and product choice, accounting for potential olfactory habituation. In a within-participant design, 30 participants completed a task where either a lemon odour (experimental condition) or clean air (control) was paired with congruent lemon-based food images, which varied to prevent visual habituation. We measured eye movements and choice preferences for these food products.
Results revealed that participants exhibited longer gaze durations and more frequent fixations on food products congruent with the lemon odour. Repeated odour exposure had no effect on gaze patterns, as participants consistently focused on odour-congruent products throughout the experiment. The intensity and pleasantness of the lemon odour remained stable over time, suggesting no olfactory habituation occurred with this food-related odour. Despite this stable visual attention and odour intensity and pleasantness, participants began to diversify their product choices, selecting fewer odour-congruent items over time.
These findings suggest that while odours continue to direct attention towards matching products, repeated exposure may reduce their influence on product choice, highlighting the complex role of olfactory stimuli in decision-making. The study provides insights into how odours interact with visual cues and influence consumer behaviour in prolonged exposure scenarios.
{"title":"Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study","authors":"Lara Fontana , Javier Albayay , Letizia Zurlo , Viola Ciliberto , Massimiliano Zampini","doi":"10.1016/j.foodqual.2024.105373","DOIUrl":"10.1016/j.foodqual.2024.105373","url":null,"abstract":"<div><div>In multisensory environments, odours often accompany visual stimuli, directing attention towards congruent objects. While previous research shows that people fixate longer on objects that match a recently smelled odour, it remains unclear whether odours directly influence product choices. Since odours persist in real-world settings, we investigated the effects of repeated odour exposure on visual attention and product choice, accounting for potential olfactory habituation. In a within-participant design, 30 participants completed a task where either a lemon odour (experimental condition) or clean air (control) was paired with congruent lemon-based food images, which varied to prevent visual habituation. We measured eye movements and choice preferences for these food products.</div><div>Results revealed that participants exhibited longer gaze durations and more frequent fixations on food products congruent with the lemon odour. Repeated odour exposure had no effect on gaze patterns, as participants consistently focused on odour-congruent products throughout the experiment. The intensity and pleasantness of the lemon odour remained stable over time, suggesting no olfactory habituation occurred with this food-related odour. Despite this stable visual attention and odour intensity and pleasantness, participants began to diversify their product choices, selecting fewer odour-congruent items over time.</div><div>These findings suggest that while odours continue to direct attention towards matching products, repeated exposure may reduce their influence on product choice, highlighting the complex role of olfactory stimuli in decision-making. The study provides insights into how odours interact with visual cues and influence consumer behaviour in prolonged exposure scenarios.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105373"},"PeriodicalIF":4.9,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701210","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}
Pub Date : 2024-11-16DOI: 10.1016/j.foodqual.2024.105374
Julia Eremenko , Mario Martinez-Saito , Ksenia Naumova , Svetlana Gracheva , Oksana Zinchenko , Vladimir Kosonogov , Viacheslav Semenikhin , Anna Shestakova
In recent years, there has been significant interest in studying hedonistic food experiences using neurophysiological methods within the field of neuroscience. Understanding the neural mechanisms behind the perception of pleasure and aversion to food stimuli has implications for both the fundamental processes of human sensory and emotional taste processing and for addressing health-related issues such as obesity and eating disorders.
In our study, we used functional near-infrared spectroscopy (fNIRS), heart rate (HR), electrodermal activity (EDA), and electromyography (EMG) to measure brain and peripheral nervous system reactions to pleasant and neutral foods.
Using fNIRS, we found that while the insula was activated in response to subjectively pleasant food, the right precentral gyrus was activated in response to neutral taste. This finding suggests interhemispheric asymmetry in relation to neutral taste. The EMG results demonstrated that the corrugator facial muscle was sensitive to neutral food, whereas the zygomaticus facial muscle was sensitive to pleasant food. EDA responses were larger for pleasant food, and HR increased in response to all food stimuli.
The convergence of neuroimaging and peripheral physiological results provides a powerful framework for advancing our understanding of hedonistic responses to food. By elucidating the neural and physiological bases of food hedonics, researchers can gain insights into the complex nature of human appetite.
{"title":"Neurophysiological markers of hedonic taste assessment","authors":"Julia Eremenko , Mario Martinez-Saito , Ksenia Naumova , Svetlana Gracheva , Oksana Zinchenko , Vladimir Kosonogov , Viacheslav Semenikhin , Anna Shestakova","doi":"10.1016/j.foodqual.2024.105374","DOIUrl":"10.1016/j.foodqual.2024.105374","url":null,"abstract":"<div><div>In recent years, there has been significant interest in studying hedonistic food experiences using neurophysiological methods within the field of neuroscience. Understanding the neural mechanisms behind the perception of pleasure and aversion to food stimuli has implications for both the fundamental processes of human sensory and emotional taste processing and for addressing health-related issues such as obesity and eating disorders.</div><div>In our study, we used functional near-infrared spectroscopy (fNIRS), heart rate (HR), electrodermal activity (EDA), and electromyography (EMG) to measure brain and peripheral nervous system reactions to pleasant and neutral foods.</div><div>Using fNIRS, we found that while the insula was activated in response to subjectively pleasant food, the right precentral gyrus was activated in response to neutral taste. This finding suggests interhemispheric asymmetry in relation to neutral taste. The EMG results demonstrated that the corrugator facial muscle was sensitive to neutral food, whereas the zygomaticus facial muscle was sensitive to pleasant food. EDA responses were larger for pleasant food, and HR increased in response to all food stimuli.</div><div>The convergence of neuroimaging and peripheral physiological results provides a powerful framework for advancing our understanding of hedonistic responses to food. By elucidating the neural and physiological bases of food hedonics, researchers can gain insights into the complex nature of human appetite.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105374"},"PeriodicalIF":4.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722693","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}
Pub Date : 2024-11-15DOI: 10.1016/j.foodqual.2024.105371
Mijin Kwon , Song Oh Yoon
Through four studies, we establish that when consumers with low dietary self-control are presented with both healthy and indulgent food options, rather than being limited to only healthy or indulgent choices, their likelihood of selecting a healthy option in a subsequent choice significantly increases. We contend that the presence of an indulgent option along with a healthy option enhances the relative appeal of health-related goals by prompting tradeoff analyses between competing goals of health and indulgence. We found that this effect is particularly pronounced among consumers who exhibit limited self-control over dietary consumption. Our research not only contributes theoretically to the field of consumer successive decision-making but also offers practical implications for individuals and organizations seeking to design effective interventions for individuals highly susceptible to unhealthy dietary choices.
{"title":"The paradox of choice: How indulgent options enhance subsequent healthy decision-making in consumers with low dietary self-control","authors":"Mijin Kwon , Song Oh Yoon","doi":"10.1016/j.foodqual.2024.105371","DOIUrl":"10.1016/j.foodqual.2024.105371","url":null,"abstract":"<div><div>Through four studies, we establish that when consumers with low dietary self-control are presented with both healthy and indulgent food options, rather than being limited to only healthy or indulgent choices, their likelihood of selecting a healthy option in a subsequent choice significantly increases. We contend that the presence of an indulgent option along with a healthy option enhances the relative appeal of health-related goals by prompting tradeoff analyses between competing goals of health and indulgence. We found that this effect is particularly pronounced among consumers who exhibit limited self-control over dietary consumption. Our research not only contributes theoretically to the field of consumer successive decision-making but also offers practical implications for individuals and organizations seeking to design effective interventions for individuals highly susceptible to unhealthy dietary choices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105371"},"PeriodicalIF":4.9,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701209","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}
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