Food Quality and Preference最新文献_第2页

Linking astringency and bitterness perception to oral physiology 将涩味和苦味感知与口腔生理联系起来

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

Food Quality and Preference

Pub Date : 2025-11-21 DOI: 10.1016/j.foodqual.2025.105805

Hongyang Gan , Jing Xu , Jinyuan Sun , Xinmiao Wang

Baijiu is a traditional solid-state distilled liquor prepared from grain fermentation, and is known as Chinese national liquor. Perception of astringency and bitterness is often considered as unpleasant in Baijiu and other alcoholic beverages, yet the underlying oral physiology and saliva biochemistry basis for individualized astringency and bitterness perception remains unclear. This study elucidated how individual differences in saliva influence these perceptions. Twelve subjects were carefully selected and grouped based on high or low recognition thresholds to four previously identified important astringent and bitter compounds: ethyl lactate and n-propanol (astringent), isoamyl alcohol and furfural (bitter/astringent). Unstimulated and stimulated saliva samples were collected and analyzed for pH, total protein, and mucin content. Saliva samples and their mixtures with bitter/astringent stimuli were analyzed using rheology, soft texture analyzer tribometer, and Quartz Crystal Microbalance with Dissipation (QCM-D). Results showed that more sensitive subjects exhibited higher protein/mucin content, resulting in higher shear viscosity and better lubrication, as compared to less sensitive subjects. Upon mixing with each single stimulus, saliva samples from less sensitive subjects showed a decrease in viscosity, suggesting a possible protein network disruption; while an increased viscosity was seen in high recognition threshold samples, implying a different interaction mechanism such as protein aggregation. Tribological and QCM-D analyses further revealed distinct group differences in friction reduction in mixed lubrication regime, surface adsorption, and film viscoelasticity. Astringent compounds generally induced higher mass adsorption and larger viscoelastic shifts. These findings demonstrate that salivary biochemistry directly dictates interaction with trigeminal/taste stimuli, explaining inter-individual sensory sensitivity.

白酒是一种由谷物发酵而成的传统固态蒸馏白酒，被称为中国国酒。在白酒和其他酒精饮料中，涩味和苦味通常被认为是令人不愉快的，然而个体涩味和苦味感知的潜在口腔生理学和唾液生化基础尚不清楚。这项研究阐明了唾液的个体差异如何影响这些感知。12名受试者被精心挑选，并根据四种先前确定的重要涩味和苦味化合物的高低识别阈值进行分组：乳酸乙酯和正丙醇（涩味），异戊醇和糠醛（苦味/涩味）。收集未刺激和刺激唾液样本，分析pH值、总蛋白和粘蛋白含量。采用流变学、软质分析仪、摩擦计和耗散石英晶体微天平（QCM-D）对苦味/涩味刺激下的唾液样本及其混合物进行分析。结果表明，与较不敏感的受试者相比，较敏感的受试者具有较高的蛋白质/粘蛋白含量，从而导致更高的剪切粘度和更好的润滑。在与每一种单一刺激混合后，来自不太敏感的受试者的唾液样本显示粘度降低，这表明可能存在蛋白质网络破坏；而在高识别阈值样品中可以看到粘度增加，这意味着蛋白质聚集等不同的相互作用机制。摩擦学和QCM-D分析进一步揭示了在混合润滑状态下摩擦减少、表面吸附和膜粘弹性方面的明显差异。涩味化合物通常会引起较高的质量吸附和较大的粘弹性位移。这些发现表明，唾液生物化学直接决定了与三叉神经/味觉刺激的相互作用，解释了个体间的感觉敏感性。

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引用次数: 0

Enhancing taste without salt or sugar: Cross-modal flavor modulation via olfactory cues 无盐无糖增强味觉：通过嗅觉线索的跨模态风味调节

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

Food Quality and Preference

Pub Date : 2025-11-20 DOI: 10.1016/j.foodqual.2025.105803

Ao Wang , Xinyi Wu , Lin Gao , Qingya Yang , Liuqing Wei , Lingkai Ji , Simin Zhao , Weiping Yang , Mengling Chen , Pei Liang

Enhancing taste perception without increasing sugar or salt is vital for health-oriented food innovation. This study investigated whether olfactory cues alone can modulate taste perception in a gustatorily neutral context and whether such modulation reflects genuine cross-modal integration or transient sensory substitution. In Experiment 1 (N = 29), participants sampled plain water while exposed to salty, sour, sweet, bitter, or neutral (control) odors and rated the perceived intensity of four basic tastes. Congruent odors (salty, sour, sweet) significantly enhanced corresponding taste ratings, whereas the bitter odor showed no effect—suggesting that olfactory input can selectively activate learned gustatory representations. Experiment 2 (N = 21) examined the temporal stability of this enhancement by introducing time delays (5 s, 10 s, 30 s) between odor exposure and tasting. Sweetness enhancement emerged only at 5 s, indicating a short-lived expectancy-driven effect, whereas saltiness enhancement appeared at 10 s and 30 s but not at 5 s, suggesting a delayed yet durable cross-modal activation. Together, these findings demonstrate that olfactory stimuli can enhance perceived taste intensity even in the absence of tastants, with odor–taste congruency and temporal dynamics jointly modulating the strength and persistence of the effect. The results provide behavioral evidence supporting both cross-modal integration and expectation-based models of flavor perception, offering practical implications for aroma-driven strategies in designing low-sodium and low-sugar foods without compromising flavor.

在不增加糖或盐的情况下增强味觉对健康食品创新至关重要。本研究调查了嗅觉线索是否可以单独调节味觉感知，以及这种调节是否反映了真正的跨模态整合或短暂的感觉替代。在实验1 （N = 29）中，参与者在接触咸、酸、甜、苦或中性（对照）气味的同时，品尝白开水，并对四种基本味道的感知强度进行评分。一致的气味（咸、酸、甜）显著提高了相应的味觉评分，而苦味则没有效果——这表明嗅觉输入可以选择性地激活习得的味觉表征。实验2 （N = 21）通过在气味暴露和品尝之间引入时间延迟（5秒、10秒和30秒）来检验这种增强的时间稳定性。甜味增强仅在5秒出现，表明预期驱动效应是短暂的，而咸味增强在10秒和30秒出现，但在5秒没有出现，表明延迟但持久的跨模态激活。总之，这些发现表明，嗅觉刺激可以增强感知的味觉强度，即使在没有味觉的情况下，嗅觉-味觉一致性和时间动态共同调节了效果的强度和持久性。研究结果为跨模式整合和基于期望的风味感知模型提供了行为证据，为设计低钠低糖食品而不影响风味的香气驱动策略提供了实际意义。

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引用次数: 0

Effects of repeated exposure to full portions of non-alcoholic beers at home over several weeks on sensory perception, satisfaction, wanting, and purchase intent 连续几周在家中反复饮用完整份的无酒精啤酒对感官知觉、满意度、欲望和购买意图的影响

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

Food Quality and Preference

Pub Date : 2025-11-20 DOI: 10.1016/j.foodqual.2025.105797

Takahiro Wakihira , Michel Visalli , Pascal Schlich

Non-alcoholic beers (NABs) often fail to meet consumer expectations due to sensory differences from regular beer, particularly for consumers unfamiliar with NABs. Repeated exposure may mitigate this gap, as sensory research suggests it can enhance hedonic responses. However, previous studies have not investigated whether repeated exposure can attract NAB non-users or alter their behavior. This study examined how repeated exposure affects consumer responses to NAB, focusing on exposure frequency, duration, product characteristics, and prior familiarity. A total of 395 Japanese beer consumers (two-thirds NAB non-users, one-third users) were assigned to two groups. Both groups evaluated full portions of two NABs at home through blind smartphone-based testing. The “More Frequent with Shorter Duration” (MFSD) group consumed eight cans of each NAB over four weeks, while the “Less Frequent with Longer Duration” (LFLD) group consumed them over eight weeks. Repeated exposure effects were consistent across both groups. One product, characterized by stronger carbonation, increased wanting and purchase intent, while the other, with a more pronounced aftertaste and body, decreased satisfaction, highlighting the importance of investigating repeated-exposure-effect. Although non-users continued to report lower satisfaction, wanting, and purchase intent than users after eight exposures, these differences declined. Non-users more willing to compromise on NAB tastiness showed stronger positive changes in wanting and purchase intent. These results highlight the challenges associated with attracting non-users and the need to tailor marketing strategies. Addressing these challenges requires not only product reformulation but also deeper insight into consumer expectations through psychographic factors such as attitudes, values, and lifestyle.

由于与普通啤酒的感官差异，无酒精啤酒（nab）往往不能满足消费者的期望，特别是对于不熟悉nab的消费者。感官研究表明，反复接触可能会减轻这种差距，因为它可以增强享乐反应。然而，以前的研究并没有调查反复暴露是否会吸引不使用NAB的人或改变他们的行为。本研究考察了反复暴露如何影响消费者对NAB的反应，重点关注暴露频率、持续时间、产品特性和先前的熟悉程度。共有395名日本啤酒消费者（三分之二不使用NAB，三分之一使用）被分为两组。两组都通过基于智能手机的盲测在家中评估了两个nab的全部部分。“更频繁、持续时间更短”（MFSD）组在四周内摄入了每种NAB的8罐，而“较少频繁、持续时间更长”（LFLD）组在八周内摄入了每种NAB。重复暴露效应在两组中是一致的。一种产品的特点是更强的碳酸化，增加了想要和购买意图，而另一种产品的余味和身体更明显，降低了满意度，突出了调查重复暴露效应的重要性。虽然在8次接触后，非用户的满意度、购买欲和购买意图仍然低于用户，但这些差异有所下降。更愿意在NAB口味上妥协的非用户在想要和购买意图上表现出更强的积极变化。这些结果突出了与吸引非用户相关的挑战以及定制营销策略的必要性。应对这些挑战不仅需要重新设计产品，还需要通过态度、价值观和生活方式等心理因素更深入地了解消费者的期望。

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引用次数: 0

US consumers’ preference for orange wine may not align with the assumptions of wine professionals 美国消费者对橙酒的偏好可能与葡萄酒专业人士的假设不一致

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

Food Quality and Preference

Pub Date : 2025-11-17 DOI: 10.1016/j.foodqual.2025.105802

Eleanor Heberlein, Rogelio Cianchini, Alina Stelick, Robin Dando

Wine made from grapes with extended skin contact, termed orange wine, has experienced a recent growth in popularity. The extended skin contact impacts not only color, but also flavor and mouthfeel. While several groups have studied the physicochemical impact of skin contact, there is little sensory, and virtually no consumer research on this topic. This study aimed to gain insight into consumer understanding of this growing category, and to understand the properties consumers are drawn to. Results from a survey of 144 industry experts were contrasted with a Conjoint Analysis of 179 orange wine consumers. Following this, an orange and a white wine harvested from the same vines, on the same day, from the same vineyard block were compared using a descriptive panel. These data were compared with consumer testing of these wines, in addition to engineered orange wines with manipulated color and astringency, to determine if consumer viewpoints from the survey aligned with in-person sensory testing. The experts survey highlighted color as a key factor, where consumers were less concerned. Consumer testing showed no significant difference in liking between pale and deep orange wines. Descriptive analysis highlighted fruity and sweet attributes in the white wine, and sour, bitter and astringent attributes in the orange. These differences were underscored in consumer testing, with higher liking scores for the white wine. Understanding that consumers respond more to how the wine tastes than looks challenges assumptions and highlights opportunities to refine product development and communication strategies for this growing product category.

用葡萄长时间接触葡萄皮酿造的葡萄酒，被称为橙酒，最近越来越受欢迎。长时间的皮肤接触不仅影响颜色，还影响风味和口感。虽然有几个小组研究了皮肤接触的物理化学影响，但很少有感官方面的研究，而且几乎没有关于这个话题的消费者研究。本研究旨在深入了解消费者对这一日益增长的类别的理解，并了解消费者所吸引的属性。144名行业专家的调查结果与179名橙酒消费者的联合分析结果进行了对比。在此之后，使用描述性面板对同一天从同一葡萄园块的同一葡萄藤上收获的橙子和白葡萄酒进行比较。这些数据与消费者对这些葡萄酒的测试结果进行了比较，此外还有经过改造的橙酒，其颜色和涩味都经过了控制，以确定消费者的调查观点是否与亲自进行的感官测试相一致。专家的调查强调，颜色是消费者不太关心的关键因素。消费者测试显示，对淡橙色和深橙色葡萄酒的喜爱程度没有显著差异。描述性分析强调了白葡萄酒的果香和甜味，以及橙酒的酸、苦和涩味。这些差异在消费者测试中得到了强调，白葡萄酒的喜欢度得分更高。消费者对葡萄酒味道的反应比对外观的反应更大，这一认识挑战了人们的假设，也凸显了针对这一不断增长的产品类别改进产品开发和传播策略的机会。

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引用次数: 0

Tasting beer based on the tactile thickness of the glass lip 根据玻璃唇的触觉厚度来品尝啤酒

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

Food Quality and Preference

Pub Date : 2025-11-17 DOI: 10.1016/j.foodqual.2025.105801

Atsunori Ariga , Natsumi Kubo , Tomohiro Koizumi , Ikumi Katsumata

Multisensory research has demonstrated that the perceptual characteristics of a receptacle can influence how beverages are experienced, a phenomenon known as sensation transference. Previous studies have shown that the lip thickness of a glass can alter the perceived taste of green tea; however, evidence for similar effects with alcoholic beverages remains limited. The present study investigated whether this glass-lip effect generalizes to beer. In Experiment 1, blindfolded participants judged beer to be sweeter when consumed from a thick-lipped glass compared with a thin-lipped glass, even though the same beer was served in both. Although bitterness judgments tended to favor thin-lipped glasses, this trend did not reach statistical significance. In Experiment 2, glass weight was manipulated to assess its potential contribution to the effect. No significant differences were observed, indicating that the taste modulation found in Experiment 1 was attributable to lip thickness rather than weight. These findings imply that the glass-lip effect extends to beer, highlighting lip thickness as a tactile cue that shapes the multisensory experience of taste perception.

多感官研究表明，容器的感知特征可以影响饮料的体验方式，这种现象被称为感觉转移。先前的研究表明，杯口的厚度可以改变绿茶的口感；然而，酒精饮料产生类似影响的证据仍然有限。本研究调查了这种玻璃唇效应是否适用于啤酒。在实验1中，蒙上眼睛的参与者认为，用厚口杯喝啤酒比用薄口杯喝啤酒更甜，即使用厚口杯和薄口杯喝同样的啤酒。虽然苦味判断倾向于薄唇杯，但这一趋势没有达到统计学意义。在实验2中，玻璃重量被操纵来评估其对效果的潜在贡献。结果表明，实验1中的味觉调节主要受唇厚而非体重的影响。这些发现表明，玻璃唇效应也适用于啤酒，强调了嘴唇厚度作为一种触觉线索，塑造了味觉的多感官体验。

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引用次数: 0

Demographic, anthropometric and genetic (salt taste receptors SCNN1B and TRPV1) determinants of salt taste intensity, pleasantness, and sodium intake: Evidence from young adults in Malaysia 人口统计学、人体测量学和遗传学（盐味受体SCNN1B和TRPV1）决定盐味强度、愉悦度和钠摄入量：来自马来西亚年轻人的证据

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

Food Quality and Preference

Pub Date : 2025-11-15 DOI: 10.1016/j.foodqual.2025.105800

Muhamad Adam Razak Hamzah , Janice Xin Yi Lim , Victoria Olubunmi Olarewaju , Joshica Kaur Gill Gurcharan Singh , Geetha Letchumanan , Jack Bee Chook , Yook Chin Chia , Yee-How Say

Excess sodium (Na) intake is a major risk factor for hypertension, with taste perception and hedonic preference influencing consumption. This study examined demographic, body composition, and genetic influences on saltiness perception, pleasantness ratings, and Na intake among 211 young adults in Malaysia (median age 21 ± 3 years; 64.9 % females). Participants evaluated NaCl solutions (0.01, 0.1, 1.0 M) and spiced soups varying in NaCl, KCl, and MSG, answered a semi quantitative food frequency questionnaire of 22 common high-Na Malaysian foods, had anthropometrics/body compositions taken, and SCNN1B rs239345 and TRPV1 rs8065080 genotyped. Saltiness intensity ratings rose with concentration, while pleasantness followed an inverted U-shape, peaking for 0.1 M NaCl and low NaCl+low KCl + high MSG soup. Pleasantness did not differ between high NaCl soup and low NaCl+high KCl + low MSG soup (p = 0.107). Males rated higher pleasantness ratings for low NaCl solution and soups, lower perceived saltiness of low NaCl+high KCl + low MSG soup and higher total daily Na intake (median 1891.1 ± 1260.2 vs. 1404.4 ± 1396.7 mg/day) than females. Central adiposity was associated with lower perceived saltiness of control and low NaCl+low KCl + high MSG soups. SCNN1B and TRPV1 had limited genetic influences on sensory evaluations of salty stimuli, but were associated with Na consumption patterns - TRPV1 CC genotype/C allele carriers had higher daily Na intakes from selected Malaysian foods. These findings highlight demographic, physiological, and genetic drivers of Na consumption, suggesting that public health strategies incorporating taste modulation and genetic awareness may help reduce excess salt intake in young adults.

钠（Na）摄入过量是高血压的主要危险因素，而味觉和享乐偏好会影响钠的摄入。本研究调查了马来西亚211名年轻人（中位年龄21±3岁，64.9%为女性）的人口统计学、身体组成和基因对咸味感知、愉悦度评分和钠摄入量的影响。参与者评估了NaCl溶液（0.01,0.1,1.0 M）和不同NaCl， KCl和MSG的调味汤，回答了22种常见高钠马来西亚食物的半定量食物频率问卷，进行了人体测量/身体成分测量，并进行了SCNN1B rs239345和TRPV1 rs8065080基因分型。咸味强度等级随浓度的增加而增加，而愉悦度呈倒u型，在0.1 M NaCl和低NaCl+低KCl +高味精时达到峰值。高NaCl汤与低NaCl+高KCl +低味精汤的口感愉悦度无显著差异（p = 0.107）。男性对低NaCl溶液和汤的愉悦度评分较高，低NaCl+高KCl +低味精汤的咸度较低，每日总钠摄入量（中位数为1891.1±1260.2 mg/天比1404.4±1396.7 mg/天）高于女性。中心性肥胖与对照组的低感知咸味和低NaCl+低KCl +高味精汤有关。SCNN1B和TRPV1对咸刺激感官评价的遗传影响有限，但与钠消费模式有关——TRPV1 CC基因型/C等位基因携带者每天从选定的马来西亚食物中摄入更高的钠。这些发现强调了钠消费的人口统计学、生理和遗传驱动因素，表明结合味觉调节和遗传意识的公共卫生策略可能有助于减少年轻人的过量盐摄入。

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引用次数: 0

Examining the co-occurrence of nutritional warning labels and environmental labels on food packages: Effects on consumer perceptions and likelihood of purchase 检查营养警告标签和环境标签在食品包装上的共存：对消费者认知和购买可能性的影响

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

Food Quality and Preference

Pub Date : 2025-11-14 DOI: 10.1016/j.foodqual.2025.105799

Fernanda Mediano , Gastón Ares , Camila Román , Francesca R. Dillman Carpentier , Gemma Galvez , Camila Corvalán

Health and environment front-of-package labels are increasingly used to influence consumer behavior. This study aimed to assess the impact of calorie warnings and environment-related labels and their combined effects on consumers' product perceptions and likelihood of purchase. An online randomized 2 × 3 factorial design was used to test the effects of the Chilean warning label (none vs. “high-in calorie”) and environment-related labels (none vs. the Chilean eco-label vs. a fictitious environmental warning) on consumer perceptions and behavioral intention, using cereal bars and ice cream as case study. Participants (N = 611), were randomly assigned to one of six conditions. They were asked to rate purchase likelihood and perceptions of calorie content, healthiness, health risk, social approval, environmental friendliness, and sodium content. Analyses were conducted using two-way ANOVA and Tukey's HSD tests. For cereal bars, the calorie warning increased perceived calorie content, and health risk, and reduced healthiness, and social approval perceptions. The environmental warning decreased the likelihood of purchase, product healthiness, environmental friendliness, and social approval. Examining a near-significant interaction, the eco-label increased social approval for products with a calorie warning. For ice cream, the environmental warning decreased the likelihood of purchase and perceptions of environmental friendliness (Ps >. 05). This study found that the calorie warning on cereal bars influenced consumer perceptions as intended, while the fictitious environmental warning had a negative impact on product assessment. However, within products with calorie warnings, the Chilean eco-label may increase the product's social approval. These preliminary findings suggest the need for coherent policies that promote health and sustainability without conflicting effects.

包装正面的健康和环境标签越来越多地被用来影响消费者的行为。本研究旨在评估卡路里警告和环境相关标签的影响，以及它们对消费者对产品的认知和购买可能性的综合影响。使用在线随机2 × 3因子设计来测试智利警告标签（无与“高热量”）和环境相关标签（无与智利生态标签与虚构的环境警告）对消费者感知和行为意图的影响，以谷物棒和冰淇淋为案例研究。参与者（N = 611）被随机分配到六种情况中的一种。他们被要求评估购买的可能性和对卡路里含量、健康状况、健康风险、社会认可、环境友好性和钠含量的看法。采用双因素方差分析和Tukey’s HSD检验进行分析。对于谷物棒来说，卡路里警告增加了感知到的卡路里含量和健康风险，降低了健康程度和社会认可度。环境警告降低了购买的可能性、产品的健康性、环境友好性和社会认可。研究了一个近乎显著的相互作用，生态标签增加了社会对带有卡路里警告的产品的认可。对于冰淇淋，环境警告降低了购买的可能性和对环境友好的看法（Ps >）。05)。本研究发现，谷物棒上的卡路里警告有意地影响了消费者的认知，而虚构的环境警告对产品评估产生了负面影响。然而，在带有卡路里警告的产品中，智利的生态标签可能会增加产品的社会认可。这些初步调查结果表明，需要制定连贯的政策，促进健康和可持续性，而不会产生相互冲突的影响。

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引用次数: 0

Towards a future-proof integrated food consumer science discipline 迈向一个面向未来的综合食品消费科学学科

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

Food Quality and Preference

Pub Date : 2025-11-12 DOI: 10.1016/j.foodqual.2025.105796

Machiel J. Reinders , Ellen van Kleef , Liisa Lähteenmäki , Lada Timotijevic , Karin L. Zimmermann , Hans C.M. van Trijp

Food consumer science (FCS) is the study of how consumers perceive, learn about, desire, acquire, use, and dispose of foods, food products, and services in the marketplace to satisfy their needs. Despite its maturation over the past decades, the FCS field faces new challenges and opportunities that require next steps to become the data-rich science that can support evidence-based public policies and private strategies and its growth as an academic discipline. This commentary introduces a new approach for FCS centred on three interconnected levels of integration (i.e., data sharing and integration, institutional collaboration and community integration) to cultivate a collaborative culture. We illustrate this using the European Horizon 2020 Research Infrastructures COMFOCUS project.

We identify three key challenges for advancing the field: 1) achieving FAIR (Findable, Accessible, Interoperable, and Reusable) data through the harmonisation of diverse measures and through the sharing and integration of datasets, 2) optimizing resource utilization by enhancing access to research facilities, and 3) fostering collaboration among early-career researchers. The success of this ambitious transformation relies heavily on effective collaboration among scientists and stakeholders. Through our experiences and activities in the COMFOCUS project, a pilot of an integrated and open FCS community, we illustrate the potential of FCS as a harmonised, data-rich science that can significantly contribute to healthier and more sustainable food systems. This commentary concludes with a discussion of the challenges that are related to this proposed new way of working.

食品消费者科学（FCS）是研究消费者如何感知、了解、渴望、获取、使用和处置食品、食品产品和市场上的服务，以满足他们的需求。尽管FCS领域在过去几十年里已经成熟，但它面临着新的挑战和机遇，需要采取下一步措施，成为一门数据丰富的科学，能够支持基于证据的公共政策和私人战略，并成为一门学科。本评论介绍了一种新的FCS方法，该方法以三个相互关联的整合水平（即数据共享和整合，机构协作和社区整合）为中心，以培养协作文化。我们使用欧洲地平线2020研究基础设施COMFOCUS项目来说明这一点。我们确定了推进该领域的三个关键挑战：1)通过协调各种措施和通过数据集的共享和集成实现FAIR（可查找、可访问、可互操作和可重用）数据；2)通过增强对研究设施的访问来优化资源利用；3)促进早期职业研究人员之间的合作。这一雄心勃勃的转变的成功在很大程度上取决于科学家和利益攸关方之间的有效合作。通过我们在COMFOCUS项目中的经验和活动，一个综合和开放的FCS社区试点，我们说明了FCS作为一门协调的、数据丰富的科学的潜力，可以为更健康和更可持续的粮食系统做出重大贡献。这篇评论最后讨论了与这种提议的新工作方式相关的挑战。

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引用次数: 0

Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour 感知饮食行为测量的未来：OCOsense眼镜检测咀嚼行为的验证

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

Food Quality and Preference

Pub Date : 2025-11-10 DOI: 10.1016/j.foodqual.2025.105786

Rhiannon M. Armitage , Simon Stanoski , Borjan Sazdov , Aishwarya Padmanabhan , Tegan Harvey , Claire Baert , Hristijan Gjoreski , Charles Nduka , Martin R. Yeomans

Current methods for assessing eating behaviour are often criticised for being unrepresentative of real-life eating experiences, involving resource-demanding subjective behavioural coding or reliance on self-report measures. The OCOsense glasses present a promising alternative by directly monitoring facial muscle movements without these limitations. Preliminary data suggested these glasses could detect several eating and chewing behaviours. However, this needed empirical validation: the purpose of this study. Forty-seven adults aged 18–33 (31 females and 16 males) participated in a 60-min lab-based breakfast, which was video recorded. Oral processing behaviours were annotated using manual behavioural coding on ELAN (version 6.7) and by analysis of sensor data from OCOsense glasses. Here, we focus on chewing data from intake of two breakfast foods: bagel and apple. For both foods, the number of chews recorded within each eating segment did not differ significantly between manual coded and glasses' algorithm output, and regression analyses revealed a strong correspondence between the two measures (r(550) = 0.955). Likewise, mean estimated chewing rates did not differ significantly between the two methods. The participants' self-evaluation of their eating rate aligned well with recorded chewing behaviour and was equally detected by both methods. Overall, the OCOsense glasses correctly detected 81 % of eating and 84 % of non-eating behaviour. While there is scope for further refinement of the glasses' algorithm, overall facial muscle movements detected by OCOsense glasses were able to detect chewing movements for the two foods tested, and future work will expand this to other foods and eating behaviours outside of the laboratory.

目前评估饮食行为的方法经常被批评为不代表现实生活中的饮食体验，涉及需要资源的主观行为编码或依赖自我报告测量。OCOsense眼镜提供了一个很有前途的替代方案，它可以直接监测面部肌肉的运动，而不受这些限制。初步数据表明，这些眼镜可以检测出几种进食和咀嚼行为。然而，这需要实证验证：本研究的目的。47名18-33岁的成年人（31名女性，16名男性）参加了一场60分钟的实验室早餐，并将其录像。使用ELAN（6.7版）手动行为编码和分析来自OCOsense眼镜的传感器数据，对口腔加工行为进行注释。在这里，我们关注的是两种早餐食物的咀嚼数据：百吉饼和苹果。对于这两种食物，在每个进食段内记录的咀嚼次数在人工编码和眼镜算法输出之间没有显着差异，回归分析显示两种测量之间存在很强的对应关系（r(550) = 0.955）。同样，两种方法之间的平均估计咀嚼速率也没有显着差异。参与者对自己进食速度的自我评价与记录的咀嚼行为非常吻合，两种方法检测到的结果相同。总体而言，OCOsense眼镜正确检测了81%的进食行为和84%的非进食行为。虽然眼镜的算法还有进一步改进的空间，但OCOsense眼镜检测到的整体面部肌肉运动能够检测到被测试的两种食物的咀嚼运动，未来的工作将把它扩展到实验室以外的其他食物和饮食行为。

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引用次数: 0

Development of Chinese children’s olfactory concepts and their association with olfactory processing and dietary frequency 中国儿童嗅觉概念的发展及其与嗅觉加工和饮食频率的关系

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

Food Quality and Preference

Pub Date : 2025-11-08 DOI: 10.1016/j.foodqual.2025.105793

Yue Qi , YuYing Chen , Lixin Chen , Laiquan Zou

Background

Adults can form abstract olfactory concepts. Children often struggle with this process, which has not been systematically studied. The present research investigated age-related development of olfactory abstract concepts and associated factors in childhood.

Methods

In Study 1, 482 children (255 boys, 227 girls), aged 6–12 years, completed an olfactory concept mastery task involving nine smell-related terms. In Study 2, a subset of 255 children additionally completed the Universal Sniff test (U-sniff), the Children’s Personal Significance of Olfaction (ChiPSO), and a food frequency questionnaire (FFQ) to assess olfactory identification, personal relevance of smell, and food-related experience.

Results

Study 1 demonstrated a hierarchical acquisition of olfactory concepts across three stages: Stage 1 ("香(xiang1, fragrant)", "臭(chou4, stinky)", "腥(xing1, fishy)"), stage 2 ("焦(jiao1, burnt)" and "腐(fu3, rotten)"), and stage 3 ("骚(sao1, urine-related) ", "霉(mei2, musty)", "馊(sou1, sour/spoiled,)", "膻(shan1, gamey)"). Chi-square analyses confirmed significant age-related differences across groups. Segmented regression indicated a non-linear developmental trajectory, with a steeper increase in mastery between ages 6–9 compared to 10–12 years. Study 2 showed that better performance on U-sniff and ChiPSO-food, and greater dietary diversity as measured by the FFQ, were associated with greater concept mastery in younger children, but not in older ones.

Conclusion

Children acquire olfactory abstract concepts in a fixed, hierarchical sequence, with developmental progression differing across stages. Olfactory processing ability and food-related experience significantly contribute to conceptual mastery, particularly during early childhood.

成年人可以形成抽象的嗅觉概念。孩子们经常在这个过程中挣扎，这个过程还没有得到系统的研究。本研究探讨儿童嗅觉抽象概念的年龄相关发展及其相关因素。方法对1482名6-12岁的儿童（男孩255名，女孩227名）进行嗅觉概念掌握测试，测试内容包括9个气味相关词汇。在研究2中，255名儿童另外完成了通用嗅觉测试（U-sniff）、儿童个人嗅觉重要性（ChiPSO）和食物频率问卷（FFQ），以评估嗅觉识别、个人嗅觉相关性和食物相关体验。结果研究1证明了嗅觉概念在三个阶段的分层获取：阶段1（“（香1，香）”，“（臭）”，“（兴1，腥）”），阶段2（“（焦1，焦）”和“（腐）”），阶段3（“（sao1，尿相关）”，“霉（梅2，霉味）”，“馊（苏1，酸/变质）”，“膻（山1，gamey）”）。卡方分析证实各组之间存在显著的年龄相关差异。分段回归分析显示，6-9岁儿童的语言掌握水平与10-12岁儿童相比有明显的非线性增长。研究2表明，较好的U-sniff和chipso食物表现，以及FFQ测量的更大的饮食多样性，与较年幼的孩子更好的概念掌握有关，但与较大的孩子无关。结论儿童嗅觉抽象概念的习得具有固定的等级顺序，不同阶段的发展进程不同。嗅觉处理能力和与食物相关的经验显著有助于概念掌握，特别是在幼儿时期。

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引用次数: 0