Food Quality and Preference最新文献

Analytic-holistic tendencies differentially impact consumer response dependent on measurement method and context: A case study with chocolate 分析-整体倾向对消费者反应的不同影响取决于测量方法和情境：巧克力案例研究

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

Food Quality and Preference

Pub Date : 2026-01-23 DOI: 10.1016/j.foodqual.2026.105860

Jennifer Wagner , Annu Mehta , Simone Poggesi , Joanne Hort

As sensory and consumer researchers work to better understand consumer decision-making, a focus on consumer product evaluation in environments that are closer to the real world than traditional central location tests has emerged. However, not all consumers respond in the same way across different environments. The notion that variations in cognitive styles, namely analytic-holistic tendencies, impact consumer response and susceptibility to context effects has been highlighted in existing literature. This typically sized consumer sensory study (n = 115) investigated whether grouping participants based on analytic-holistic tendencies provided additional insight into consumer response to chocolate in a traditional CLT and an immersive home virtual environment (VE). Whole-sample analysis indicated differences in sensory perception based on context, across both traditional sensory intensity questions and a speeded-response task. Furthermore, based on context, the holistic group (n = 56) exhibited changes in emotional and conceptual product association speeded-responses, whilst the analytic group showed changes in sensory product association speeded-responses. No between-group differences existed when considering liking or sensory perception. However, the analytic group (n = 59) exhibited more significant mean drops in liking than the holistic group when attributes were not Just-About-Right, which was particularly apparent in the VE environment. Findings indicate that the food-related cognitive thinking style tool used may not measure a single coherent construct. Nevertheless, using such a tool can provide insights into consumer decision-making. Results also suggest that context may have differential effects across certain groups of consumers; a consideration for sensory and consumer scientists when deciding on testing methods.

随着感官和消费者研究人员努力更好地理解消费者的决策，在比传统的中心位置测试更接近真实世界的环境中对消费者产品进行评估的焦点已经出现。然而，并不是所有的消费者在不同的环境中都以相同的方式做出反应。认知风格的变化，即整体分析倾向，影响消费者的反应和对情境效应的敏感性，这一概念在现有文献中得到了强调。这项典型规模的消费者感官研究（n = 115）调查了基于整体分析倾向的参与者分组是否为传统CLT和沉浸式家庭虚拟环境（VE）中消费者对巧克力的反应提供了额外的见解。全样本分析表明，在传统的感觉强度问题和快速反应任务中，基于上下文的感觉知觉存在差异。此外，基于上下文，整体组（n = 56）表现出情感和概念产品关联的快速反应变化，而分析组表现出感官产品关联的快速反应变化。当考虑到喜好或感官知觉时，组间不存在差异。然而，当属性不是恰到好处时，分析组（n = 59）表现出比整体组更显著的喜欢度平均下降，这在VE环境中尤为明显。研究结果表明，所使用的与食物相关的认知思维方式工具可能无法测量单一的连贯结构。然而，使用这样的工具可以洞察消费者的决策。研究结果还表明，环境可能对某些消费者群体产生不同的影响；在决定测试方法时考虑到感官和消费者科学家。

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引用次数: 0

Effectiveness of different front-of-pack nutritional labels in promoting greater adherence to the mediterranean diet among Italian consumers 不同的包装正面营养标签在促进意大利消费者更坚持地中海饮食的有效性

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

Food Quality and Preference

Pub Date : 2026-01-18 DOI: 10.1016/j.foodqual.2026.105862

Luca Muzzioli , Marianna Minnetti , Olivia Di Vincenzo , Greta Castellini , Francesco Frigerio , Claudia Piciocchi , Maria Pintavalle , Eleonora Poggiogalle , Silvia Migliaccio , Guendalina Graffigna , Andrea Lenzi , Lorenzo Maria Donini

The prevalence of obesity and non-communicable diseases is progressively increasing worldwide. To address this problem, in 2011, the European Commission declared its intention to adopt a common front-of-pack label (FOPL) to inform European consumers and enable them to choose nutritionally appropriate foods. Therefore, the aim of this study is to evaluate the effectiveness of two labels officially adopted by European countries.

The study was designed as a randomized-controlled trial, consisting of three conditions: use of Nutri-Score label vs. use of Battery label vs. no label (control condition). 1900 Italian adult participants were asked to use for one month a mobile application to visualize food label information and orient their food choices. Adherence to the Mediterranean diet and nutrition knowledge were assessed before and after the intervention.

Data showed low use of labels: more than 6 out of 10 consumers never used them during the 30-day intervention period. The ANOVA test showed no statistically significant differences among groups for adherence to the Mediterranean diet and nutrition knowledge before and after the intervention, as well as after a difference-in-difference regression analysis. Moreover, self-assessed nutrition knowledge and individual diet quality were overestimated by 3.9% and 17.6%, respectively.

FOPLs showed no effectiveness in influencing participants' eating pattern. Future research should explore if the reasons that prevented Italian consumers from using FOPLs are consumer-related (i.e., nutrition knowledge and diet quality overestimations), label-related (i.e., complexity or extreme simplification in information), or related to other contributing factors (i.e., time available for food shopping, economic aspects).

肥胖和非传染性疾病的流行在世界范围内逐渐增加。为了解决这一问题，2011年，欧盟委员会宣布打算采用统一的包装正面标签（FOPL），以告知欧洲消费者，使他们能够选择营养适当的食品。因此，本研究的目的是评估欧洲国家正式采用的两种标签的有效性。本研究设计为随机对照试验，包括三种情况：使用nutrition - score标签、使用Battery标签和不使用标签（对照条件）。1900名意大利成年参与者被要求在一个月的时间里使用一个移动应用程序来可视化食品标签信息，并指导他们的食品选择。在干预前后对地中海饮食的依从性和营养知识进行评估。数据显示标签的使用率很低：在30天的干预期内，超过6 / 10的消费者从未使用过标签。方差分析（ANOVA）检验显示，干预前后各组间地中海饮食依从性和营养知识的差异无统计学意义，并经差异中方差回归分析。自我评估的营养知识和个人饮食质量分别被高估3.9%和17.6%。FOPLs在影响参与者的饮食模式方面没有效果。未来的研究应该探索阻止意大利消费者使用FOPLs的原因是否与消费者相关（即，营养知识和饮食质量的高估），标签相关（即，信息的复杂性或极端简化），或与其他因素相关（即，可用于食品购物的时间，经济方面）。

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引用次数: 0

‘I can't resist’: Incentive salience for ultra-processed food cues matches erotic cues in individuals with food addiction “我无法抗拒”：对超加工食物的刺激与食物成瘾者的性暗示相匹配

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

Food Quality and Preference

Pub Date : 2026-01-15 DOI: 10.1016/j.foodqual.2026.105866

Thayane Carvalho Lemos , Guilherme Macedo Soares Coutinho , Neha Khandpur , Maria Fernanda Gombi-Vaca , Eliane Volchan , José Luis Mata-Martín , Isabel Antunes David

Environmental cues can guide behavior, which in substance use disorders contributes to maladaptive outcomes. Currently, ultra-processed food (UPF) cues dominate food environments, and growing evidence suggests that their consumption may share characteristics with substance use disorders. The attribution of heightened incentive salience to food cues relative to other highly rewarding stimuli has been linked to food addiction (FA). Here, we investigate whether FA is specifically associated with greater incentive salience for UPF. A remote version of the normative rating procedure for the International Affective Picture System (IAPS) was conducted with 212 Brazilians. The arousal dimension of emotion was used as an index of incentive salience and was assessed through the Self-Assessment Manikin scale. We presented 70 pictures from the IAPS (from various emotion categories, including erotic cues due to their rewarding properties) and an additional set of 11 UPF and 11 unprocessed or minimally processed foods (UMPF) pictures. The modified Yale Food Addiction Scale 2.0 was applied to assess FA. Results indicated that both groups of individuals (with and without FA) attributed greater incentive salience to UPF cues than to UMPF cues. However, only individuals with FA attributed similar incentive salience to UPF and erotic cues. These findings highlight the significance of UPF in the development of FA and could support public policies aimed at overcoming the appealing and potentially addictive aspects of UPF.

环境线索可以引导行为，这在物质使用障碍中会导致适应不良的结果。目前，超加工食品（UPF）线索主导着食品环境，越来越多的证据表明，超加工食品的消费可能与物质使用障碍有共同的特征。与其他高回报刺激相比，食物线索的高激励显著性与食物成瘾（FA）有关。在这里，我们调查FA是否与更大的UPF激励显著性特别相关。对212名巴西人进行了国际情感图像系统（IAPS）规范评定程序的远程版本。情绪唤醒维度作为激励显著性指标，采用自评模型量表进行评估。我们展示了70张来自IAPS的图片（来自不同的情感类别，包括色情暗示，因为它们的奖励属性）和另外一组11张UPF和11张未加工或最低加工食品（UMPF）的图片。采用改良的耶鲁食物成瘾量表2.0对FA进行评定。结果表明，两组个体（有和没有FA）对UPF线索的激励作用大于对UMPF线索的激励作用。然而，只有FA个体对UPF和情色线索具有相似的刺激显著性。这些发现强调了UPF在FA发展中的重要性，并可以支持旨在克服UPF的吸引力和潜在成瘾性方面的公共政策。

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引用次数: 0

Correspondence between stated and operational preferences – An examination of overall liking, preference rankings, and three methods of takeaway choice 陈述偏好和操作偏好之间的对应关系-对总体喜好，偏好排名和三种外卖选择方法的检查

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

Food Quality and Preference

Pub Date : 2026-01-14 DOI: 10.1016/j.foodqual.2026.105864

Adam Chismar, Christopher T. Simons

Allowing subjects to select a product from a consumer test as a “takeaway” has been suggested as a way to operationalize preference testing. We investigated the relationship between overall liking, purchase preference, and takeaway metrics for three flavors of fruit chips across three weeks. Three takeaway methods were used: “Only One,” in which panelists took only one sample cup in a flavor of their choice, “Fixed Number,” in which panelists took exactly three sample cups while deciding the flavor for each, and “Broad Choice,” in which panelists took anywhere from one to nine sample cups with a maximum of three of each flavor. Results suggest that the three methods perform similarly with respect to preference data, but for liking data the fixed number method had higher correlations. Additionally, it was found that normalizing the overall liking data via Z-scores produced higher correlations for both the fixed number and broad choice methods. Changes in liking scores and preference rankings remained consistent between weeks. Together the data suggest that correlation between stated and operational preferences were maximized under the “Fixed Number” condition once liking data had been normalized via a Z-score approach. These improvements in correspondence between stated preferences and actual behavior may enable development of novel models that more accurately translate traditional liking benchmarks into real-world purchasing behavior, preventing well-liked but not frequently purchased products from reaching the shelf and reducing resource loss in the process.

允许受试者从消费者测试中选择一种产品作为“外卖”，已被建议作为操作偏好测试的一种方式。我们在三周内调查了三种口味的水果片的总体喜好、购买偏好和外卖指标之间的关系。研究人员使用了三种外卖方法：“只有一个”，即小组成员在他们选择的口味中只拿一个样品杯；“固定数量”，即小组成员在决定每种口味的同时，正好拿三个样品杯；“广泛选择”，即小组成员从1到9个样品杯中任意选择，每种口味最多拿3个。结果表明，这三种方法在偏好数据方面表现相似，但对于喜欢数据，固定数字方法具有更高的相关性。此外，研究发现，通过z分数对整体喜欢度数据进行规范化，对于固定数量和广泛选择方法都产生了更高的相关性。喜欢分数和偏好排名的变化在几周内保持一致。这些数据共同表明，在“固定数字”条件下，一旦喜欢数据通过z得分方法规范化，陈述偏好和操作偏好之间的相关性就会最大化。这些在陈述偏好和实际行为之间的对应关系上的改进可以使新模型的开发更准确地将传统的喜欢基准转化为现实世界的购买行为，防止喜欢但不经常购买的产品到达货架，并减少过程中的资源损失。

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引用次数: 0

Can health information and Price incentives promote whole-grain bread choices? A real purchase experiment in China 健康信息和价格激励能促进全麦面包的选择吗？在中国进行的一次真实的购物实验

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

Food Quality and Preference

Pub Date : 2026-01-14 DOI: 10.1016/j.foodqual.2026.105857

Xin Zhang , Jingjing Wang , Shenggen Fan , Edith J.M. Feskens , Ming-Jie Duan

Despite growing evidence linking whole grains to improved health outcomes and food system sustainability, consumption remains critically low in China, underscoring an urgent need for effective interventions. This study investigated the effects of information intervention and price subsidy on promoting whole-grain bread choices among Chinese consumers, using a controlled quasi-experiment in a real supermarket in urban Beijing. Three conditions—information intervention, price-subsidy intervention, and control—were implemented in separate time slots over the course of eight days. The information intervention featured the recommended whole grain intake levels from the 2022 Chinese Dietary Guidelines, displayed next to whole-grain bread products. The price-subsidy intervention provided a post-purchase cash rebate, reducing the price of high whole-grain content bread products to match the lowest-priced bread available in the experiment. A total of 364 participants' choice records from shopping receipts were collected, consisting of 132 in the control group, 126 in the information intervention group, and 106 in the price-subsidy intervention group. Compared to those in the control group, participants in the price-subsidy intervention group had significantly increased choices of high whole-grain content bread (OR = 4.67, 95% CI 2.61–8.38), whereas the information intervention showed no effect on whole-grain bread choices (OR = 0.95, 95% CI 0.58–1.56). The effects remained robust after adjusting for individual socio-demographic characteristics and shopping day. Our findings suggest that, in China, price subsidies may be more effective in promoting whole-grain consumption compared with providing health information in complex retail environments.

尽管越来越多的证据表明全谷物与改善健康状况和粮食系统可持续性有关，但中国的消费量仍然非常低，这突显了采取有效干预措施的迫切需要。本研究通过在北京市区超市进行的准对照实验，考察了信息干预和价格补贴对促进中国消费者选择全麦面包的影响。在8天的研究过程中，信息干预、价格补贴干预和控制三种条件分别在不同的时间段实施。信息干预的重点是2022年《中国膳食指南》中推荐的全谷物摄入量水平，并在全麦面包产品旁边展示。价格补贴干预提供购买后的现金回扣，降低高全麦含量面包产品的价格，以匹配实验中最低价格的面包。共收集了364份参与者的购物收据选择记录，其中对照组132份，信息干预组126份，价格补贴干预组106份。与对照组相比，价格补贴干预组的参与者对高全麦面包的选择显著增加（OR = 4.67, 95% CI 2.61-8.38），而信息干预对全麦面包的选择没有影响（OR = 0.95, 95% CI 0.58-1.56）。在调整了个人社会人口特征和购物日之后，这种影响仍然很强。我们的研究结果表明，在中国，与在复杂的零售环境中提供健康信息相比，价格补贴在促进全谷物消费方面可能更有效。

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引用次数: 0

How front-of-pack nutrition labels function to reduce purchases of high-sugar products: evidence from China 包装正面营养标签如何减少高糖产品的购买：来自中国的证据

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

Food Quality and Preference

Pub Date : 2026-01-13 DOI: 10.1016/j.foodqual.2026.105863

Lijun Guan , Zekang Li , Qianyan Wang , Shaosheng Jin , Fuyan Ke

This study constructs a three-dimensional attitude framework, with a sample of 1,800 consumers nationwide China. By using randomized controlled experiments and food choice experiments, it aims to clarify the effectiveness and underlying mechanisms of various front-of-pack nutrition labels. The findings indicate that, compared with the Nutrition Facts Panel (NFP), labels such as the Warning Label (WL), Traffic Light label (TL), and Health Tick label (HT) all significantly reduced consumers’ willingness to pay (WTP) for high-sugar products, with WL showing the strongest effect. On the other hand, PA increased WTP for high-sugar products when compared to NFP. The analysis of mediation mechanisms suggests that different labels impact consumer behavior through distinct attitude pathways; and sugar concern emerged as a central mediating factor. Both WL and TL reduced WTP by activating sugar concern, which in turn triggered risk perception and avoidance intentions. The effectiveness of the HT label (inferior to WL, slightly superior to TL) was mainly attributed to its simplicity and attractiveness. However, the HT label led to a significant health halo effect and oversimplified positive signals, which undermined sugar concern. PA’s reverse effect of increasing WTP was driven by a reduction in sugar concern and perceptions of simplicity. The conclusion indicates that the effectiveness of nutrition labels relies not only on the objectivity of the information but also on the complex ways they affect consumer cognitive, affective, and behavioral intention consumer attitudes. This study provides key scientific evidence for formulating precise, evidence-based FOPNL policies in China and similar emerging markets.

本研究以全国1800名消费者为样本，构建了一个三维的态度框架。通过随机对照实验和食品选择实验，旨在阐明各种包装正面营养标签的有效性及其潜在机制。研究结果表明，与营养成分面板（NFP）相比，警告标签（WL）、交通灯标签（TL）和健康标签（HT）等标签都显著降低了消费者对高糖产品的支付意愿（WTP），其中WL的影响最大。另一方面，与NFP相比，PA增加了高糖产品的WTP。中介机制分析表明，不同标签通过不同的态度路径影响消费者行为；而对糖的担忧成为了主要的调解因素。WL和TL都通过激活糖的关注来降低WTP，而糖的关注又触发了风险感知和回避意图。HT标签的有效性（低于WL，略优于TL）主要归因于其简单和吸引力。然而，HT标签导致了显著的健康光环效应和过度简化的积极信号，从而削弱了对糖的担忧。PA增加WTP的反向效应是由减少对糖的关注和对简单性的看法所驱动的。结论表明，营养标签的有效性不仅取决于信息的客观性，还取决于其影响消费者认知、情感和行为意愿的复杂方式。本研究为在中国和类似的新兴市场制定精确的、基于证据的FOPNL政策提供了关键的科学依据。

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引用次数: 0

Brewing emotions: Hedonic evaluation, sustainability narratives, and purchase intentions in craft beer 酿造情绪：精酿啤酒中的享乐评价、可持续性叙述和购买意向

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

Food Quality and Preference

Pub Date : 2026-01-13 DOI: 10.1016/j.foodqual.2026.105859

Aleksandra Vujko , Martina Arsić , Radmila Bojović

This study investigates how sensory evaluation, emotional reactions, and sustainability-related beliefs jointly shape purchase intentions in the craft beer market. A survey of 777 consumers in Ljubljana, Slovenia, was used to test a structural model that includes hedonic evaluation, positive and negative emotions, sustainability orientation, and sustainability perceptions. Factor analyses confirmed reliable and valid measurement of all constructs. The results show that hedonic evaluation is the strongest predictor of purchase intentions, followed by positive emotions. Negative affect reduces intention, indicating that emotional discomfort can weaken otherwise favorable evaluations. Sustainability orientation and sustainability perceptions also contribute to intention formation by strengthening trust and increasing acceptance of sustainability claims when they are communicated transparently. Overall, the findings highlight the combined importance of sensory enjoyment, affective responses, and credible sustainability information in shaping consumer behavior in the craft beer sector.

本研究探讨精酿啤酒市场感官评价、情绪反应和永续性相关信念如何共同塑造消费者购买意愿。对斯洛文尼亚卢布尔雅那的777名消费者进行了调查，以测试一个结构模型，该模型包括享乐评价、积极和消极情绪、可持续发展取向和可持续发展观念。因子分析证实了所有构念测量的可靠性和有效性。结果显示，享乐评价对购买意向的影响最大，其次是积极情绪。负面影响会降低意向，表明情绪不适会削弱原本有利的评价。可持续发展取向和可持续发展观念也有助于意向的形成，通过加强信任和增加接受可持续发展主张时，他们是透明的沟通。总的来说，研究结果强调了感官享受、情感反应和可靠的可持续性信息在塑造精酿啤酒行业消费者行为方面的综合重要性。

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引用次数: 0

The interaction between mood, dietary restraint, and emotion regulation on snack food choice and consumption: A naturalistic food diary study 情绪、饮食限制和情绪调节对零食选择和消费的相互作用：一项自然主义食物日记研究

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

Food Quality and Preference

Pub Date : 2026-01-12 DOI: 10.1016/j.foodqual.2026.105861

Isaac Williams , Eva Kemps , Daniel King

Dietary restraint is a common weight regulation strategy, yet long-term adherence is frequently disrupted by emotional influences. These disruptions may stem from difficulties in emotion regulation strategy and capability use. The present study utilised a naturalistic seven-day snack diary method to examine the relationships between mood (state and trait), dietary restraint, and emotion regulation on snack choice and consumption. Each day, 155 women recorded their snack intake alongside their mood prior to consuming each snack. Results indicated an interaction between state mood and dietary restraint, with negative (but not positive) mood associated with greater unhealthy snack intake for restrained eaters, compared to unrestrained eaters. Emotion regulation was found to have only a limited moderating role in this relationship, suggesting instead that a restrained eater’s ability to interpret and process their emotional state is more likely to influence their snacking behaviour. Trait affect did not interact with dietary restraint to predict eating behaviour, suggesting that momentary emotional states have a stronger impact on dietary adherence than chronic emotional tendencies. These findings highlight the impact of emotional awareness and real-time mood regulation in influencing snacking behaviour, and inform potential intervention targets to support sustainable weight regulation goals.

饮食限制是一种常见的体重调节策略，但长期坚持经常被情绪影响打乱。这些干扰可能源于情绪调节策略和能力使用的困难。本研究采用一种自然的7天零食日记方法来研究情绪（状态和特征）、饮食限制和情绪调节对零食选择和消费的关系。每天，155名女性记录了她们的零食摄入量以及吃零食前的情绪。结果表明，状态情绪和饮食限制之间存在相互作用，与不受限制的饮食者相比，受限制的饮食者的消极（但不是积极）情绪与更多不健康的零食摄入量相关。研究发现，情绪调节在这一关系中只有有限的调节作用，这表明克制进食者解释和处理情绪状态的能力更有可能影响他们吃零食的行为。特质影响并没有与饮食限制相互作用来预测饮食行为，这表明短暂的情绪状态比长期的情绪倾向对饮食依从性的影响更大。这些发现强调了情绪意识和实时情绪调节对零食行为的影响，并为潜在的干预目标提供了信息，以支持可持续的体重调节目标。

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引用次数: 0

Exposure to dynamic social norm messages increases plant-based food choice: An online and field-based experiment 接触动态社会规范信息增加植物性食物选择：一项在线和实地实验

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

Food Quality and Preference

Pub Date : 2026-01-08 DOI: 10.1016/j.foodqual.2026.105856

Katie L. Edwards , Philipp Laqué , Ryan Matthew Thurman , Suzanne Higgs

Quick-service restaurants (QSRs) are increasing the availability of plant-based options. However, there is a gap between the availability of these items and consumer demand. One strategy to promote plant-based food consumption is social norm messages which provide information about others' behaviour. This remains to be fully examined in a QSR setting, hence, across two experimental studies, we examined the effectiveness of social norm messages on increasing plant-based food choices. The effectiveness of social norm messages may vary by individual characteristics; thus, collectivism was examined as a potential moderator. Study 1 comprised an online experimental study with participants from eight countries (N = 892). Participants were asked to select a plant- or meat-based meal following exposure to either a descriptive, dynamic, or injunctive social norm message, or a no-norm control message. Questionnaire data was used to examine collectivism as a moderator. The dynamic and injunctive norm messages, but not the descriptive norm message, increased plant-based food choices in Study 1. Collectivism did not significantly moderate the relationship between plant-based food choices and social norm messages. A field study (Study 2) was also conducted. Participants were exposed to a social norm message (descriptive or dynamic) or standard-control message at order terminals in real-world QSRs. Only dynamic norms were found to increase plant-based food choices. Overall, these findings suggest that implementing dynamic social norms into real-world QSRs could be an effective strategy for increasing plant-based food consumption to improve human and planetary health. Further research examining the long-term effects on food choice is needed.

快餐店（QSRs）正在增加植物性选择的可用性。然而，这些物品的供应与消费者需求之间存在差距。促进植物性食品消费的一个策略是社会规范信息，提供有关他人行为的信息。这仍有待在QSR环境中充分研究，因此，通过两项实验研究，我们研究了社会规范信息对增加植物性食物选择的有效性。社会规范信息的有效性可能因个体特征而异；因此，集体主义被认为是一个潜在的调节因素。研究1包括一项来自8个国家的在线实验研究（N = 892）。参与者被要求在看到描述性的、动态的或强制性的社会规范信息或非规范控制信息后，选择一顿植物或肉类为主的饭。问卷数据被用来检验集体主义作为调节因素。在研究1中，动态和禁令规范信息，而不是描述性规范信息，增加了植物性食物的选择。集体主义并没有显著调节植物性食物选择和社会规范信息之间的关系。还进行了实地研究（研究2）。在现实世界的qsr中，参与者在订单终端接触到社会规范信息（描述性或动态的）或标准控制信息。只有动态规范才会增加植物性食物的选择。总的来说，这些发现表明，在现实世界的qsr中实施动态社会规范可能是增加植物性食物消费以改善人类和地球健康的有效策略。还需要进一步研究对食物选择的长期影响。

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引用次数: 0

Taste the joy: How multisensory simulation enhances young adults' hedonic expectations for healthy foods 品尝快乐：多感官模拟如何增强年轻人对健康食品的享乐期望

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

Food Quality and Preference

Pub Date : 2026-01-07 DOI: 10.1016/j.foodqual.2026.105858

Yilin Yang , Wenyan Sun , Yaxiong Li , Jianping Huang

Consumers' heightened hedonic expectations for unhealthy foods drive unhealthy choices, making boosting healthy foods' hedonic expectations a pivotal goal for promoting healthier eating. This research proposes that multisensory simulation, the imagining of multisensory experiences triggered by cues, can elevate hedonic expectations and promote healthier choices by evoking positive sensory associations with healthy foods. However, prior research has primarily applied multisensory simulation defensively to counter unhealthy foods, overlooking its potential to proactively cultivate hedonic appeal for healthy options. Hence, two pre-registered experiments were conducted to explore how multisensory simulation influences foods' hedonic expectations under varying quantities and modalities of sensory cues, as well as the effectiveness of different sensory cue acquisition methods (indirect vs. direct). Experiment 1 (N = 48) demonstrated that multisensory simulation using sensory descriptors significantly enhanced hedonic expectations for healthy foods, peaking at three cues. Building on the finding of optimal cue quantity, Experiment 2 (N = 144) further determined the most effective sensory modality combination. It found that multisensory simulation involving direct sensory contact with healthy foods also improved hedonic expectations, with the visual-auditory-olfactory combination proving the most effective. In conclusion, this research elucidates the mechanisms underlying multisensory simulation in enhancing consumers' hedonic expectations toward healthy foods while proposing an effective approach for promoting healthy eating, which is expected to fundamentally reverse the cognitive belief of “health = unpleasure” by increasing hedonic expectations of healthy foods.

消费者对不健康食品的高享乐期望推动了不健康的选择，这使得提高健康食品的享乐期望成为促进健康饮食的关键目标。本研究提出，多感官模拟，即由线索触发的多感官体验的想象，可以通过唤起与健康食品的积极感官联系来提升享乐期望，促进更健康的选择。然而，先前的研究主要是将多感官模拟用于防御不健康食品，而忽视了其积极培养健康选择的享乐吸引力的潜力。因此，我们进行了两个预注册实验，以探讨在不同数量和方式的感官线索下，多感官模拟如何影响食物的享乐期望，以及不同感官线索获取方法（间接与直接）的有效性。实验1 （N = 48）表明，使用感官描述符的多感官模拟显著提高了健康食品的享乐期望，在三个线索时达到峰值。在发现最佳线索数量的基础上，实验2 （N = 144）进一步确定了最有效的感觉模态组合。研究发现，与健康食品直接接触的多感官模拟也能提高享乐预期，其中视觉-听觉-嗅觉组合被证明是最有效的。综上所述，本研究阐明了多感官模拟增强消费者对健康食品享乐期望的机制，并提出了一种促进健康饮食的有效方法，有望通过提高健康食品的享乐期望，从根本上扭转“健康=不快乐”的认知信念。

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