Food Quality and Preference最新文献

Do hybrid yogurts ease dietary transitions? Multi-method evidence from Brazilian consumers 混合酸奶能缓解饮食转变吗？来自巴西消费者的多方法证据

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-11 DOI: 10.1016/j.foodqual.2025.105837

Igor Souza de Brito , Elson Rogerio Tavares Filho , Rebeca B.E. de Mattos , Mônica M. Pagani , Eliane T. Mársico , Adriano G. da Cruz , Carolina P.C. Martins , Erick A. Esmerino

The global shift toward sustainable diets has intensified interest in alternatives to conventional dairy. While plant-based products often encounter sensory and emotional barriers, hybrid yogurts (dairy products partially substituted with plant-based ingredients) are emerging as potential “sensory bridges” that may ease dietary transitions. Yet, little is known about how consumers emotionally and cognitively evaluate these innovations. This study aimed to map Brazilian consumers' expectations, emotions, and perceptions regarding traditional, hybrid, and plant-based yogurts. A multi-method approach integrated qualitative insights from online focus groups with quantitative data from Text Highlighting (TH), emotional profiling using the Circumplex-inspired Emotion Questionnaire (CEQ), and attribute associations via CATA. A total of 321 consumers participated. Results revealed that traditional yogurts elicited the strongest emotional comfort (secure/at ease, p < 0.001), while nut-based plant yogurts triggered higher negative emotions (unhappy/dissatisfied, p = 0.024). Coconut-based hybrids stood out by balancing emotional acceptance and functional perceptions, showing proximity to traditional products in terms of sensory familiarity and nutritional value, while incorporating sustainability-related attributes. Consumers perceived hybrids as promising solutions but still expressed apprehension linked to sensory deviations and ingredient unfamiliarity. Overall, the results demonstrate that dairy-coconut hybrid yogurts combine emotional acceptance with sensory familiarity, offering guidance for product formulation, consumer communication, and strategies to support gradual transitions toward more sustainable diets.

全球向可持续饮食的转变增强了人们对传统乳制品替代品的兴趣。虽然植物性产品经常遇到感官和情感障碍，但混合酸奶（部分用植物性成分代替的乳制品）正在成为潜在的“感官桥梁”，可能会缓解饮食转变。然而，消费者在情感和认知上是如何评价这些创新的，我们知之甚少。这项研究旨在了解巴西消费者对传统酸奶、混合酸奶和植物酸奶的期望、情感和看法。该方法综合了在线焦点小组的定性分析、文本高亮显示（TH）的定量数据、使用circumplex启发的情绪问卷（CEQ）的情绪分析以及通过CATA进行的属性关联。共有321名消费者参与了调查。结果显示，传统酸奶引发的情绪舒适度最强（安全/安心，p < 0.001），而坚果类植物酸奶引发的负面情绪更高（不快乐/不满意，p = 0.024）。以椰子为基础的杂交产品通过平衡情感接受和功能感知而脱颖而出，在感官熟悉度和营养价值方面表现出与传统产品的接近，同时结合了与可持续性相关的属性。消费者认为混合动力车是一种很有前途的解决方案，但仍然表达了与感官偏差和成分不熟悉有关的担忧。总体而言，研究结果表明，乳椰子混合酸奶结合了情感接受和感官熟悉，为产品配方、消费者沟通和支持逐步向更可持续饮食过渡的策略提供了指导。

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引用次数: 0

Curious yet disgusted: A mobile eye-tracking investigation of visual attention to insect-based snacks in a buffet setting 好奇而又厌恶：对自助餐中昆虫类小吃的视觉注意力的移动眼动追踪调查

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-10 DOI: 10.1016/j.foodqual.2025.105826

Jonas Potthoff , Maya Gumussoy , Anne Schienle , Edwin S. Dalmaijer

In Western societies, many people are unfamiliar with insect-based foods and reject them, despite their promise as a sustainable alternative to conventional animal protein. This mobile eye-tracking study examined how people view and evaluate insect-based foods in a buffet setting. Thirty-seven participants (mean age = 26 years) freely viewed a buffet containing 12 items from four categories: insect-based snacks, novel non-insect snacks, familiar snacks, and non-food objects. Mobile eye-tracking measured total and mean fixation durations for each item. Participants also rated each food item on disgust and desire to eat. The findings show that insect-based and novel snacks were viewed significantly longer than familiar snacks and non-foods, indicating increased visual engagement rather than oculomotor avoidance. Mean fixation duration did not differ across categories. Insect-based snacks elicited significantly higher disgust and lower desire to eat than both novel and familiar snacks. In conclusion, despite high disgust and low desire to eat, insect-based snacks attracted more visual attention than familiar foods and non-foods. This suggests that food disgust is not associated with oculomotor avoidance which is commonly observed when disgust is elicited by non-food.

在西方社会，许多人不熟悉以昆虫为基础的食物，并拒绝它们，尽管它们有望成为传统动物蛋白的可持续替代品。这项移动眼动追踪研究调查了人们在自助餐中如何看待和评价昆虫类食物。37名参与者（平均年龄为26岁）自由地观看了包含四类12种食物的自助餐：昆虫类零食、新奇的非昆虫零食、熟悉的零食和非食物物品。移动眼动追踪测量了每个项目的总注视时间和平均注视时间。参与者还对每种食物的厌恶程度和食欲进行了评分。研究结果表明，与熟悉的零食和非食物相比，以昆虫为基础的和新颖的零食被观看的时间要长得多，这表明视觉参与增加了，而不是眼球运动回避。平均注视时间在不同类别间无差异。与新奇和熟悉的零食相比，以昆虫为基础的零食引起了更高的厌恶和更低的食欲。综上所述，尽管对食物的厌恶程度高，食欲低，但昆虫零食比熟悉的食物和非食物更能吸引人们的视觉注意力。这表明食物厌恶与动眼肌回避无关，而动眼肌回避通常是由非食物引起的厌恶。

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引用次数: 0

Thermal taster status: A review of physiological aspects, methodological variables in phenotypical characterisation and relationship with sensory perception and affective response 热味觉状态：生理方面的回顾，表型特征的方法变量和与感官知觉和情感反应的关系

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-05 DOI: 10.1016/j.foodqual.2025.105824

Chiara Chirilli , Maria Piochi , Qian Yang , Margaret Thibodeau , Janita Jossie Botha , Giada Luraschi , Joanne Hort , Luisa Torri

Thermal taster status (TTS), the ability to perceive tastes from lingual thermal stimulation, is a phenotype first observed in 2000. Due to limited data available, knowledge on this phenotype is still scarce. This review assessed existing literature (from 2000 to 2025) on TTS considering physiological aspects; methodological variables related to the determination of TTS and participant classification; socio-demographic factors and other orosensory phenotypes; the relationship between TTS and consumer affective responses to food and beverage. It showed that TTS represents a source of individual taste variation that discriminates between thermal tasters and thermal non-tasters, where the former are found to be more responsive to taste and chemesthetic sensations, in watery solutions, beverages and liquids. Despite only a few studies evaluating the effect of TTS on food and beverage sensory perception, it emerged that TTS could have an influence on food liking. However, several limitations in this field of research were identified and future research perspectives are suggested. This review contributes to understanding how this taste phenotype may play a key role in food preferences, food intake, and diet-related diseases. A deeper understanding of the impact of TTS on sensory perception through future research is warranted.

热味觉状态（TTS），即通过舌热刺激感知味道的能力，是2000年首次观察到的一种表型。由于可用的数据有限，对这种表型的了解仍然很少。本综述评估了从生理方面考虑的TTS的现有文献（从2000年到2025年）；与TTS测定和参与者分类相关的方法学变量；社会人口因素和其他感官表型；TTS与消费者对食品和饮料的情感反应的关系。研究表明，TTS代表了个体味觉变化的一个来源，区分了热味觉者和热非味觉者，前者被发现对味道和化学感觉更敏感，在水溶液、饮料和液体中。尽管只有少数研究评估了TTS对食物和饮料感官知觉的影响，但它表明TTS可能会影响食物的喜好。然而，这一研究领域的一些局限性被确定，并提出了未来的研究前景。这篇综述有助于理解这种味觉表型如何在食物偏好、食物摄入和饮食相关疾病中发挥关键作用。通过未来的研究更深入地了解TTS对感官知觉的影响是必要的。

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引用次数: 0

Effects of repeated visual and olfactory exposure to sweet and sour cues on appetite and food liking 反复视觉和嗅觉接触酸甜线索对食欲和食物喜好的影响

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-05 DOI: 10.1016/j.foodqual.2025.105825

Hee-Young Cho , Jae-Hee Hong

This study investigated how repeated exposure to food-related sensory cues, varying in taste type (sweet vs. sour) and modality (visual vs. olfactory), influences appetite and liking responses. A total of 234 participants were randomly assigned to one of three groups, exposed to neutral (water, n = 81), sweet (chocolate milk, n = 76), or sour (lemonade, n = 77) cues across eight sessions. At each session, participants rated food wanting, liking, general appetite and cravings for sweetness, sourness, saltiness, bitterness, and spiciness. Initial exposures to sweet and sour cues increased wanting and liking for the target foods and elevated cravings for the corresponding taste. However, repeated exposure resulted in satiation effects. Neutral cues showed no priming effect and even reduced appetite with repetition. General appetite increased initially but later stabilized with sweet and sour cues, whereas repeated exposure to neutral cues resulted in a consistent decline. Notably, cue effects extended beyond the targeted taste domains: repeated sweet cues increased cravings for bitterness, while sour cues significantly decreased cravings for spiciness over time. Visual cues had a more pronounced influence than olfactory cues, specifically in stimulus wanting and liking, general appetite, and cravings for sweetness and saltiness. These findings suggest that both sweet and sour sensory cues can modulate not only appetite for the targeted food but also for other foods with shared or differing sensory features. The results highlight the importance of cue type, sensory modality, and exposure frequency in shaping appetite and suggest potential applications for targeted appetite regulation strategies.

这项研究调查了反复接触与食物相关的感官线索，不同的味道类型（甜与酸）和形式（视觉与嗅觉），如何影响食欲和喜好反应。共有234名参与者被随机分为三组，分别在8个疗程中接触中性（水，n = 81）、甜（巧克力牛奶，n = 76）或酸（柠檬水，n = 77）的线索。在每个环节中，参与者对食物的需求、喜好、总体食欲以及对甜、酸、咸、苦和辣的渴望程度进行评分。最初接触甜和酸的暗示会增加对目标食物的渴望和喜爱，并提高对相应味道的渴望。然而，反复暴露会产生饱足效应。中性线索没有启动效应，重复甚至会降低食欲。一般的食欲最初会增加，但随后在甜和酸的线索下稳定下来，而反复暴露于中性线索导致持续下降。值得注意的是，线索效应超出了目标味觉领域：随着时间的推移，重复的甜味线索增加了对苦味的渴望，而酸味线索显著降低了对辛辣的渴望。视觉线索比嗅觉线索有更明显的影响，特别是在刺激欲望和喜欢、一般食欲以及对甜味和咸味的渴望方面。这些发现表明，酸甜两种感官线索不仅可以调节对目标食物的食欲，还可以调节对其他具有相同或不同感官特征的食物的食欲。研究结果强调了线索类型、感觉方式和暴露频率在塑造食欲中的重要性，并提出了有针对性的食欲调节策略的潜在应用。

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引用次数: 0

Behavioral experiments to reduce food loss and waste: A meta-analysis 减少食物损失和浪费的行为实验：荟萃分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-04 DOI: 10.1016/j.foodqual.2025.105809

Gwendy Bonte , Tine Compernolle , Simon De Jaeger , Sandra Rousseau

Food loss and food waste put pressure on society, the environment and the economy. A variety of experimental interventions to reduce food loss and waste have been conducted, as well as several review studies. However, it remains unclear which intervention is the most effective and which characteristics contribute to the effectiveness. As there is an urgent need to reduce food loss and waste, it is important to know how this reduction can be achieved effectively. Following the PRISMA guidelines, we conduct a systematic review and meta-analysis to assess which type of interventions are most effective in reducing food loss and waste, focusing on pretest-posttest-control experiments and considering the whole food supply chain. Twenty articles meet all inclusion criteria, of which nineteen focus on consumers and nineteen concentrate on high-income countries. Overall, a significant but small effect of the food waste reduction interventions is found (d_PPC = −0.258). However, not all intervention types resulted in a significant effect. Several of the tested design characteristics significantly influence the effect size (such as using a theoretical framework, the country in which the study is conducted, the type of intervention and the duration of the study). Only a few studies performed long-term follow-ups, and the interventions' effects were not found to be sustainable. Based on these findings, recommendations for future research are formulated related to three major topics: what should be examined in further research, how different food loss and waste behavioral experiments can become more consistent, and what should be reported.

粮食损失和粮食浪费给社会、环境和经济带来了压力。已经开展了各种实验性干预措施，以减少粮食损失和浪费，并进行了几项审查研究。然而，目前尚不清楚哪种干预措施最有效，哪些特征有助于其有效性。由于迫切需要减少粮食损失和浪费，重要的是要知道如何有效地实现这一减少。根据PRISMA指南，我们进行了系统回顾和荟萃分析，以评估哪种干预措施在减少粮食损失和浪费方面最有效，重点关注前测后测控制实验，并考虑整个食品供应链。20篇文章符合所有纳入标准，其中19篇关注消费者，19篇关注高收入国家。总体而言，发现减少食物浪费干预措施的效果显著但很小（dPPC = - 0.258）。然而，并不是所有的干预类型都有显著的效果。几个被测试的设计特征显著影响效应大小（如使用理论框架、进行研究的国家、干预的类型和研究的持续时间）。只有少数研究进行了长期随访，并且发现干预措施的效果不可持续。基于这些发现，对未来的研究提出了三个主要主题的建议：在进一步的研究中应该检查什么，不同的食物损失和浪费行为实验如何变得更加一致，以及应该报道什么。

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引用次数: 0

Influence of symbolic and food values on consumer adoption of cooked dishes with and without cultured food ingredients: A comparison of traditional, exotic, animal-based, plain and gourmet dishes in Japan 象征价值和食物价值对消费者采用有和没有培养食物成分的烹饪菜肴的影响：日本传统、异国、动物、普通和美食菜肴的比较

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-03 DOI: 10.1016/j.foodqual.2025.105817

Ou Wang , Ryo Utsunomiya , Tomoaki Nakatani

Symbolic values are shaped by consumers' social environment and specific experiences with a food product. Consumers seek satisfaction from the symbolic value of certain food products to express their personality or to signal something to others in their social environment. This contrasts with food values, where consumers seek satisfaction based on their perceived quality of the food product, which is strongly linked to the product itself. This study explores the dimensions of consumers' perceived importance of symbolic and food values in their daily food choices. It also examines how these value dimensions are associated with their willingness to eat traditional, exotic, animal-based, plain, and gourmet dishes made with and without cultured food. Data were collected through an online survey of 1040 consumers in Japan and analyzed using principal component analysis and linear regression. Four value dimensions were identified: symbolic value, product value, ethical value, and security value. Cooked dishes made with cultured food were significantly associated with all four value dimensions. Animal-based dishes were significantly associated with product value, ethical value, and security value. Exotic dishes (e.g., Chinese and Western dishes) were significantly associated with symbolic value, product value, and security value. Traditional Japanese dishes (washoku) and plain dishes were significantly associated with product value and security value. Gourmet dishes were significantly associated only with symbolic value. These findings highlight the multifaceted role of symbolic and food values in shaping consumers' adoption of cooked dishes made with and without cultured food ingredients.

象征价值是由消费者的社会环境和对食品的特定体验所塑造的。消费者从某些食品的象征价值中寻求满足，以表达自己的个性或在社会环境中向他人发出某种信号。这与食品价值形成对比，消费者根据他们对食品质量的感知来寻求满足，这与产品本身密切相关。本研究探讨了消费者在日常食物选择中对象征价值和食物价值的感知重要性的维度。它还研究了这些价值维度是如何与他们吃传统的、异国情调的、动物性的、普通的和有或没有文化食物的美食的意愿相关联的。通过对日本1040名消费者的在线调查收集数据，并使用主成分分析和线性回归进行分析。确定了四个价值维度：象征价值、产品价值、伦理价值和安全价值。用培养食品制作的菜肴与所有四个价值维度都显著相关。以动物为基础的菜肴与产品价值、道德价值和安全价值显著相关。异域菜肴（如中餐和西餐）与象征价值、产品价值和安全价值显著相关。日本传统菜肴（和食）和普通菜肴与产品价值和安全价值显著相关。美食只与象征价值显著相关。这些发现突出表明，象征价值和食物价值在影响消费者对使用或不使用培养食品成分的烹饪菜肴的接受程度方面发挥了多方面的作用。

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引用次数: 0

Stress-driven shifts in sensory desire and food appetite 压力驱动的感官欲望和食物食欲的变化

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-01 DOI: 10.1016/j.foodqual.2025.105816

Soo-Hyun Lee , Jae-Hee Hong

Stress is a powerful trigger for cravings for certain sensory attributes. While stress-induced craving for high-calorie foods has been reported, the activation of the reward system by negative emotions may modulate desire for a wider range of sensory cues. This study investigated how lab-induced acute stress alters sensory desires and appetite for specific foods, and how these responses are moderated by gender and emotional eating behavior. Young adults (aged 20–39, n = 116) were randomly assigned to a stress or control group. Acute stress was induced using the Maastricht Acute Stress Test, while the control group performed a non-stressful task. Desire for 14 sensory attributes and appetite for 28 foods were measured before and after stress induction, and emotional eating tendencies were assessed. Stress significantly increased desires for spiciness, fattiness, and crispiness, while decreasing desire for moistness. Appetite increased selectively for spicy, high-fat foods. These effects were moderated by gender and emotional eating behavior, with stressed men and high emotional eaters showing greater increases in craving for spiciness. Sweetness was not craved under stress, possibly reflecting reduced reward sensitivity due to habitual exposure to sweet foods and a resulting shift in craving toward more arousing stimuli, such as spiciness. Sensory desire and appetite did not always align, suggesting a dissociation shaped by individual preferences and food-related context. These findings indicate that acute stress selectively alters sensory motivation and food choice. Further research is needed to examine implicit and neurophysiological mechanisms underlying stress-related sensory cravings.

压力是对某些感官属性的渴望的强大触发器。虽然有报道称压力引起的对高热量食物的渴望，但由负面情绪激活的奖励系统可能会调节对更广泛感官线索的渴望。本研究调查了实验室诱导的急性应激如何改变对特定食物的感官欲望和食欲，以及这些反应如何受到性别和情绪化饮食行为的调节。年轻人（20-39岁，n = 116）被随机分为应激组和对照组。采用马斯特里赫特急性应激试验诱导急性应激，而对照组执行非应激任务。在应激诱导前后分别测量了对14种感官属性的渴望和对28种食物的食欲，并评估了情绪化饮食倾向。压力显著增加了对辛辣、脂肪和脆的渴望，同时减少了对湿润的渴望。对辛辣、高脂肪食物的食欲选择性地增加。这些影响受到性别和情绪化饮食行为的影响，压力大的男性和情绪化饮食者对辛辣的渴望更大。在压力下，人们不渴望甜味，这可能反映了由于习惯性地接触甜食而降低的奖励敏感性，以及由此导致的对辛辣等更令人兴奋的刺激的渴望的转变。感官欲望和食欲并不总是一致的，这表明个体偏好和食物相关环境形成了一种分离。这些发现表明，急性应激选择性地改变了感觉动机和食物选择。需要进一步的研究来检验压力相关的感觉渴望的内隐和神经生理机制。

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引用次数: 0

Discarding decisions: A behavioral analysis of consumer food waste in Indonesia 丢弃决定：印度尼西亚消费者食物浪费的行为分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-12-01 DOI: 10.1016/j.foodqual.2025.105814

I Gede Agus Ariutama , Ram Pandit , Benedict White , Maksym Polyakov

This study explores consumer food waste decisions in Indonesia and aims to assess how economic, socio-demographic, and contextual factors affect the decision to waste food. We use a vignette approach to analyze consumers food waste behavior, that is, discarding meal leftovers. This research considers food waste not as a simple inefficient result, but an outcome of consumers weighing various trade-offs and economic incentives, including considerations of price, location, socio-cultural contexts and opportunity loss. By identifying and comparing consumers' behaviors using between and within-subject designs across two provinces—Yogyakarta and Bali—we found that consumers are more likely to discard leftovers when meals are affordable, when dining out occurs and when a smaller portion of the food is left. The between-subject and within subject designs give consistent results, confirming the robustness and reliability of this study. This consistency validates the efficacy of the chosen vignettes in capturing salient decision factors for individual consumers. Based on the findings, we offer some policy recommendations to address the high and increasing levels of food waste in Indonesia and other developing countries.

本研究探讨了印度尼西亚消费者食物浪费的决定，旨在评估经济、社会人口和背景因素如何影响浪费食物的决定。我们用小插曲的方法来分析消费者的食物浪费行为，即丢弃餐后剩菜。这项研究认为食物浪费不是简单的低效结果，而是消费者权衡各种权衡和经济激励的结果，包括考虑价格、地点、社会文化背景和机会损失。通过对日惹和巴厘岛两个省的消费者行为进行主题间和主题内设计的识别和比较，我们发现，当用餐价格合理、外出就餐以及剩下的食物较少时，消费者更有可能丢弃剩饭剩菜。受试者间和受试者内设计的结果一致，证实了本研究的稳健性和可靠性。这种一致性验证了所选择的小插曲在捕捉个人消费者的显著决策因素的功效。根据调查结果，我们提出了一些政策建议，以解决印度尼西亚和其他发展中国家高水平且不断增加的食物浪费问题。

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引用次数: 0

Saltiness can be modulated by the aerosol generation behavior of salt solution 盐溶液的气溶胶生成行为可以调节盐的盐度

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-30 DOI: 10.1016/j.foodqual.2025.105815

Lele Chen , Jianshe Chen , Xinmiao Wang , Yue He

Odor-induced saltiness enhancement is an effective strategy in reducing salt usage of foods, making the aroma transfer a saltiness-related factor during food consumption; yet the contribution of aerosol-mediated retro-nasal delivery is underexplored. Aerosol droplets are well-recognized as carriers of aroma compounds, and their generation can be sensitively influenced by salt content. Therefore, this study aimed to quantitatively evaluate aerosol generation from salt solutions within their typical food applications, as well as the resulting release and perception of four representative aroma compounds known to enhance saltiness using both trained (n = 10) and untrained (n = 40) subjects. As main results, NaCl was approved to significantly increase aerosol numbers and mass contents than pure water at the in-vitro tests (up to ∼110 fold, p < 0.05). Aroma compounds, congruent with saltiness, and with higher hydrophilicity (3-(methylthio) propanal and 2,5-dimethylpyrazine) or lower volatility (2-ethyl-3,5-dimethylpyrazine) were more prone to be transferred via aerosol. In contrast, the release of aroma compounds with hydrophobic and high volatility (dimethyl trisulfide), was primarily governed by molecular diffusion. Significant correlations were observed between the release content of aroma compounds and aerosol numbers (p < 0.05). The aerosol-induced olfaction was approved via the sensory tests (dual reminder A-not A test and 15-cm linear scale), and the resulted saltiness intensity was depended on the aroma concentration. This is the first study to demonstrate that both aroma release and odor-induced saltiness enhancement can be modulated by presence of aerosol droplets, which is also sensitively affected by the salt content.

气味增咸是减少食品盐用量的有效策略，使食品消费过程中的香气转移成为与盐有关的因素；然而，气溶胶介导的后鼻腔给药的作用尚未得到充分探讨。气溶胶液滴是公认的芳香化合物的载体，其产生受盐含量的敏感影响。因此，本研究旨在定量评估盐溶液在其典型食品应用中的气溶胶产生，以及由此产生的四种已知可增强咸味的代表性香气化合物的释放和感知，研究对象包括经过训练的（n = 10）和未经训练的（n = 40）受试者。作为主要结果，在体外试验中，NaCl被批准比纯水显著增加气溶胶数量和质量含量（高达110倍，p < 0.05）。与咸味一致、亲水性较高的芳香化合物（3-（甲基硫）丙烷和2,5-二甲基吡嗪）或挥发性较低的化合物（2-乙基-3,5-二甲基吡嗪）更容易通过气溶胶转移。疏水高挥发性芳香化合物（二甲基三硫化物）的释放主要受分子扩散控制。香气化合物释放量与气溶胶数量呈显著相关（p < 0.05）。通过感官测试（双提示A-not - A测试和15 cm线性标度）验证了气溶胶诱导的嗅觉，结果表明，香气浓度决定了其咸味强度。这是第一个证明香气释放和气味诱导的咸味增强都可以通过气溶胶液滴的存在来调节的研究，而气溶胶液滴也受盐含量的敏感影响。

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引用次数: 0

Do consumers prefer multidimensional or multiple single-issue sustainability labels? Evidence from rice markets in Germany and Singapore 消费者更喜欢多维的还是多个单一问题的可持续发展标签？来自德国和新加坡大米市场的证据

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-29 DOI: 10.1016/j.foodqual.2025.105812

Julia Checco , Matty Demont , Leonard V. Coote , Maureen Schulze , Risti Permani , Yanti Nuraeni Muflikh , Jaquie Mitchell , Ammar Abdul Aziz

Multidimensional labels have emerged as a potential solution to the proliferation of multi-labelling in the food industry, which often leads to consumer confusion and scepticism. This study examines the performance of the Sustainable Rice Platform (SRP) multidimensional label compared to single-issue labels (Organic, Fairtrade, and World Wildlife Fund) and origin attributes in the rice market. We assessed SRP's potential to replace or complement existing labelling systems using a discrete choice experiment with 507 German and 361 Singaporean rice consumers, measuring willingness to pay for rice with different label combinations. Results indicate that while SRP's familiarity and trust lagged most established single-issue labels in both markets, its performance varied by market context. In Singapore's unsaturated label market, SRP outperformed single-issue labels and origin, whereas in Germany's saturated market, familiar labels like Fairtrade, Organic or EU origin surpassed SRP. Partial substitution effects occurred when SRP was combined with Organic in both markets, but SRP cannot fully replace the Organic label. Complementary effects emerged when SRP was combined with trustworthy single-issue labels or favourable origin labels. Importantly, multi-labelling with Organic, Fairtrade and WWF labels outperformed the SRP label by almost double in Singapore and triple in Germany, suggesting consumers value multiple simple certifications over a single, complex multidimensional label. These findings contribute to existing literature on multidimensional and multi-labelling scheme effectiveness, revealing market-specific consumer preferences. The results have significant implications for sustainable labelling strategies in the rice industry and can guide policymakers and food companies in developing more effective sustainability communication approaches.

多维标签已经成为食品工业中多重标签泛滥的潜在解决方案，这往往导致消费者的困惑和怀疑。本研究考察了可持续大米平台（SRP）多维标签与单一标签（有机、公平贸易和世界自然基金会）和原产地属性在大米市场上的表现。我们对507名德国和361名新加坡大米消费者进行了离散选择实验，评估了SRP取代或补充现有标签系统的潜力，测量了不同标签组合的大米的支付意愿。结果表明，虽然SRP的熟悉度和信任度落后于两个市场中最成熟的单一发行标签，但其表现因市场背景而异。在新加坡不饱和的标签市场中，SRP的表现优于单一标签和原产地，而在德国饱和的市场中，公平贸易、有机或欧盟原产地等熟悉的标签超过了SRP。在两个市场中，当SRP与Organic结合使用时，会产生部分替代效应，但SRP不能完全取代Organic标签。当SRP与值得信赖的单一问题标签或有利的原产地标签相结合时，互补效应出现。重要的是，有机，公平贸易和世界自然基金会标签的多重标签在新加坡的表现几乎是SRP标签的两倍，在德国是三倍，这表明消费者更重视多个简单的认证，而不是一个单一的，复杂的多维标签。这些发现有助于现有文献多维和多重标签方案的有效性，揭示市场特定的消费者偏好。研究结果对水稻行业的可持续标签策略具有重要意义，并可以指导决策者和食品公司制定更有效的可持续传播方法。

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引用次数: 0