Food Quality and Preference最新文献_第2页

Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?

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

Food Quality and Preference

Pub Date : 2025-02-01 DOI: 10.1016/j.foodqual.2025.105456

Michel Visalli , Ronan Symoneaux , Cécile Mursic , Margaux Touret , Flore Lourtioux , Kipédène Coulibaly , Benjamin Mahieu

The free comment (FC) method enables the collection of insights on products based on consumers' natural language. The primary drawback is the need for extensive data pre-processing. This study compared the results of three data pre-processing techniques applied to FC data related to the perception of six madeleines by two panels of 100 consumers: manual pre-processing by four human experts, automated pre-processing by an expert system, and automated pre-processing by the large language model ChatGPT. Two modes of data collection were used: responses only with words or short expressions (“FC words”), or responses based on complete sentences (“FC sentences”). Various indicators (number of words extracted, number of concepts retained, pre-processing time, level of repeatability/discrimination/stability of findings) were computed and compared between data collection modes and pre-processing techniques. It was shown that the automated systems performed correctly with FC words; however, they were less effective at extracting relevant words from FC sentences. The findings from statistical analyses following automated pre-processing were less repeatable and discriminative compared to those from the most proficient human operators. It was also demonstrated that, beyond the overall differences between products, the pre-processing of FC data can be a major source of non-reproducibility in findings, depending on the operators and the level of detail they consider when extracting information. Finally, the advantages and disadvantages of each pre-processing technique were summarized, along with several recommendations for pre-processing and analysing FC data at the appropriate level of granularity to draw robust conclusions.

{"title":"Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?","authors":"Michel Visalli , Ronan Symoneaux , Cécile Mursic , Margaux Touret , Flore Lourtioux , Kipédène Coulibaly , Benjamin Mahieu","doi":"10.1016/j.foodqual.2025.105456","DOIUrl":"10.1016/j.foodqual.2025.105456","url":null,"abstract":"<div><div>The free comment (FC) method enables the collection of insights on products based on consumers' natural language. The primary drawback is the need for extensive data pre-processing. This study compared the results of three data pre-processing techniques applied to FC data related to the perception of six madeleines by two panels of 100 consumers: manual pre-processing by four human experts, automated pre-processing by an expert system, and automated pre-processing by the large language model ChatGPT. Two modes of data collection were used: responses only with words or short expressions (“FC words”), or responses based on complete sentences (“FC sentences”). Various indicators (number of words extracted, number of concepts retained, pre-processing time, level of repeatability/discrimination/stability of findings) were computed and compared between data collection modes and pre-processing techniques. It was shown that the automated systems performed correctly with FC words; however, they were less effective at extracting relevant words from FC sentences. The findings from statistical analyses following automated pre-processing were less repeatable and discriminative compared to those from the most proficient human operators. It was also demonstrated that, beyond the overall differences between products, the pre-processing of FC data can be a major source of non-reproducibility in findings, depending on the operators and the level of detail they consider when extracting information. Finally, the advantages and disadvantages of each pre-processing technique were summarized, along with several recommendations for pre-processing and analysing FC data at the appropriate level of granularity to draw robust conclusions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105456"},"PeriodicalIF":4.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133238","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}

引用次数: 0

Low-income consumers' perceptions of ultra-processed foods

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

Food Quality and Preference

Pub Date : 2025-02-01 DOI: 10.1016/j.foodqual.2025.105457

Silvia Sapio , Gerarda Caso , Azzurra Annunziata , Riccardo Vecchio

In recent years there has been a rapid surge of consumption of ultra-processed foods (UPFs) in many developed countries. UPFs are characterized by high levels of fat, salt and sugar, which are in opposition to the World Health Organization's guidelines, advocating for the limitation of foods with high concentrations of these nutrients. To implement effective public policy interventions, it is important to understand the perception of UPFs among final consumers. The present study contributes to current knowledge providing quantitative evidence on the processing, healthiness, and tastiness perceptions of UPFs among low-income Italian consumers. A sample of 810 consumers were surveyed using an online questionnaire including a food shopping task with minimally processed foods and UPFs. Findings reveal an overall adequate awareness of the amount of processing needed to create certain food products. Additionally, low-income consumers did not perceive the investigated UPFs as extremely distant from their actual processing and healthiness classifications. Nevertheless, respondents generally perceived seemingly more processed foods as being less healthy. Results do not underline the need for policymakers to prioritize interventions aimed at fostering an increase of knowledge of UPFs among this socioeconomically disadvantaged group.

{"title":"Low-income consumers' perceptions of ultra-processed foods","authors":"Silvia Sapio , Gerarda Caso , Azzurra Annunziata , Riccardo Vecchio","doi":"10.1016/j.foodqual.2025.105457","DOIUrl":"10.1016/j.foodqual.2025.105457","url":null,"abstract":"<div><div>In recent years there has been a rapid surge of consumption of ultra-processed foods (UPFs) in many developed countries. UPFs are characterized by high levels of fat, salt and sugar, which are in opposition to the World Health Organization's guidelines, advocating for the limitation of foods with high concentrations of these nutrients. To implement effective public policy interventions, it is important to understand the perception of UPFs among final consumers. The present study contributes to current knowledge providing quantitative evidence on the processing, healthiness, and tastiness perceptions of UPFs among low-income Italian consumers. A sample of 810 consumers were surveyed using an online questionnaire including a food shopping task with minimally processed foods and UPFs. Findings reveal an overall adequate awareness of the amount of processing needed to create certain food products. Additionally, low-income consumers did not perceive the investigated UPFs as extremely distant from their actual processing and healthiness classifications. Nevertheless, respondents generally perceived seemingly more processed foods as being less healthy. Results do not underline the need for policymakers to prioritize interventions aimed at fostering an increase of knowledge of UPFs among this socioeconomically disadvantaged group.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105457"},"PeriodicalIF":4.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133349","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}

引用次数: 0

New challenges and perspectives on the organic halo effect on calories estimation: A brief review and Meta-analysis

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

Food Quality and Preference

Pub Date : 2025-01-31 DOI: 10.1016/j.foodqual.2025.105460

François Durand , Théo Besson , Valentin Flaudias , Oulmann Zerhouni

Organic certification identifies food produced with more sustainable product methods. However, several studies have pointed out that it is also likely to generate a halo effect on the caloric estimation of food. As a result, unhealthy foods are perceived as containing fewer calories and may lead to increased consumption intentions. The aim of this paper is to quantify the magnitude of this organic halo effect and identify its possible moderators. We address the issue with a systematic review and a meta-analysis of the available literature specifically focused on the organic halo effect on food calorie estimation (i.e., 10 articles, 21 studies). The results highlighted a strong “organic halo effect” on calorie estimation (r = 0.40). Despite these findings, no stable moderator of the organic halo effect has been consistently identified across the literature. This meta-analysis provides a foundation for future research on the organic halo effect, offering a framework to guide upcoming studies on the phenomenon. The discussion outlines research avenues and advocates for a systematic investigation of specific moderators as well as an investigation of the conditions that promote the organic halo effect to facilitate and structured the exploration of the phenomenon.

{"title":"New challenges and perspectives on the organic halo effect on calories estimation: A brief review and Meta-analysis","authors":"François Durand , Théo Besson , Valentin Flaudias , Oulmann Zerhouni","doi":"10.1016/j.foodqual.2025.105460","DOIUrl":"10.1016/j.foodqual.2025.105460","url":null,"abstract":"<div><div>Organic certification identifies food produced with more sustainable product methods. However, several studies have pointed out that it is also likely to generate a halo effect on the caloric estimation of food. As a result, unhealthy foods are perceived as containing fewer calories and may lead to increased consumption intentions. The aim of this paper is to quantify the magnitude of this organic halo effect and identify its possible moderators. We address the issue with a systematic review and a meta-analysis of the available literature specifically focused on the organic halo effect on food calorie estimation (i.e., 10 articles, 21 studies). The results highlighted a strong “organic halo effect” on calorie estimation (<em>r</em> = 0.40). Despite these findings, no stable moderator of the organic halo effect has been consistently identified across the literature. This meta-analysis provides a foundation for future research on the organic halo effect, offering a framework to guide upcoming studies on the phenomenon. The discussion outlines research avenues and advocates for a systematic investigation of specific moderators as well as an investigation of the conditions that promote the organic halo effect to facilitate and structured the exploration of the phenomenon.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105460"},"PeriodicalIF":4.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133348","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}

引用次数: 0

The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures

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

Food Quality and Preference

Pub Date : 2025-01-31 DOI: 10.1016/j.foodqual.2025.105458

Yueji Zeng , Sihan Zhang , Ke Fan , Shuo Mu , Yang Luo , Linlin Wang , Xiankang Fan , Fuqing Wang , Ran Wang , Jie Luo

In vitro studies on the friction of emulsion systems often neglect the food dynamic temperature changes within the oral cavity. This study aims to establish the relationship between sensory attributes and tribological parameters under dynamic temperature to practically reflect the food perception change in different stages of oral processing. The impact of distinct temperatures (10, 25, and 35 °C) on the tribological attributes and temporal dominance of sensations (TDS) data of emulsion-filled gel containing different fat levels (0–10.5 %, w/w) under simulated oral processing conditions was evaluated. The results showed that as the temperature increased, the peak friction coefficient of the gel bolus decreased, and the difference in friction coefficient among gel boluses with different fat contents decreased. The sensory trajectory map revealed that high-fat gels exhibited a greater diversity of attributes perceived at particular moments and extended overall trajectory paths compared to their low-fat counterparts. A heat map and principal component analysis were conducted to elucidate the correlation between friction coefficients and TDS data. The strongest correlations with sensory attributes were identified in the friction coefficients recorded at sliding speeds of 1 mm s⁻¹ at 10 °C and 35 °C and 1–50 mm s⁻¹ at 25 °C. Notably, the sensory attributes spreadability, thickness, smoothness, and mouth-coating were found to be highly negatively correlated with these friction coefficients (P < 0.01). This study provides a basis for better characterizing the fat-related textural perception of emulsion-filled gels, and highlighting the critical role of fat content and temperature in optimizing sensory perception and product design.

{"title":"The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures","authors":"Yueji Zeng , Sihan Zhang , Ke Fan , Shuo Mu , Yang Luo , Linlin Wang , Xiankang Fan , Fuqing Wang , Ran Wang , Jie Luo","doi":"10.1016/j.foodqual.2025.105458","DOIUrl":"10.1016/j.foodqual.2025.105458","url":null,"abstract":"<div><div><em>In vitro</em> studies on the friction of emulsion systems often neglect the food dynamic temperature changes within the oral cavity. This study aims to establish the relationship between sensory attributes and tribological parameters under dynamic temperature to practically reflect the food perception change in different stages of oral processing. The impact of distinct temperatures (10, 25, and 35 °C) on the tribological attributes and temporal dominance of sensations (TDS) data of emulsion-filled gel containing different fat levels (0–10.5 %, <em>w</em>/w) under simulated oral processing conditions was evaluated. The results showed that as the temperature increased, the peak friction coefficient of the gel bolus decreased, and the difference in friction coefficient among gel boluses with different fat contents decreased. The sensory trajectory map revealed that high-fat gels exhibited a greater diversity of attributes perceived at particular moments and extended overall trajectory paths compared to their low-fat counterparts. A heat map and principal component analysis were conducted to elucidate the correlation between friction coefficients and TDS data. The strongest correlations with sensory attributes were identified in the friction coefficients recorded at sliding speeds of 1 mm s<sup>−1</sup> at 10 °C and 35 °C and 1–50 mm s<sup>−1</sup> at 25 °C. Notably, the sensory attributes spreadability, thickness, smoothness, and mouth-coating were found to be highly negatively correlated with these friction coefficients (<em>P</em> < 0.01). This study provides a basis for better characterizing the fat-related textural perception of emulsion-filled gels, and highlighting the critical role of fat content and temperature in optimizing sensory perception and product design.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105458"},"PeriodicalIF":4.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133248","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}

引用次数: 0

Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?

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

Food Quality and Preference

Pub Date : 2025-01-30 DOI: 10.1016/j.foodqual.2025.105459

Audrey Cosson , Maxime Sebbane , Elsa Chevillard , Anestis Dougkas

Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (P < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (P < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.

{"title":"Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?","authors":"Audrey Cosson , Maxime Sebbane , Elsa Chevillard , Anestis Dougkas","doi":"10.1016/j.foodqual.2025.105459","DOIUrl":"10.1016/j.foodqual.2025.105459","url":null,"abstract":"<div><div>Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (<em>P</em> < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (<em>P</em> < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105459"},"PeriodicalIF":4.9,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133233","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}

引用次数: 0

Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China

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

Food Quality and Preference

Pub Date : 2025-01-28 DOI: 10.1016/j.foodqual.2025.105454

María Ignacia Rodríguez Escobar , Shujun Han , Erasmo Cadena , Stefaan De Smet , Yung Hung

This study investigates consumer acceptance of cultured meat in Belgium, Chile, and China, countries with distinct meat consumption patterns and cultural contexts. An online survey (n = 1427) was conducted in the respective national language(s), with 471 respondents from Belgium, 464 from Chile, and 492 from China. The survey explored perceptions, attitudes, and behavioural intentions towards cultured meat. Across all countries, most respondents were meat eaters with a strong attachment to meat, and healthiness was ranked as the most important factor in daily food choices. In general, cultured meat was perceived as animal friendly and innovative. Chinese consumers were more likely to identify as late adopters of new food technologies but showed higher levels of likelihood to purchase, replace conventional meat with, and pay for cultured meat, compared to their Chilean and Belgian counterparts. Using the Value-Attitude-Behaviour (VAB) framework, the study investigates how personal values, meat attachment, and consumer innovativeness influence acceptance. Consumers from China emerged as the most open to consuming cultured meat, followed by those from Chile and Belgium. Differences in acceptance may relate to how meat attachment affects the perceived wholesomeness of cultured meat across countries. The study highlights key limitations, including the absence of sensory experience with cultured meat. It emphasizes the need for further research, especially in underexplored regions like Latin America, and advocates for tailored strategies targeting market segments based on dietary habits and cultural contexts.

{"title":"Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China","authors":"María Ignacia Rodríguez Escobar , Shujun Han , Erasmo Cadena , Stefaan De Smet , Yung Hung","doi":"10.1016/j.foodqual.2025.105454","DOIUrl":"10.1016/j.foodqual.2025.105454","url":null,"abstract":"<div><div>This study investigates consumer acceptance of cultured meat in Belgium, Chile, and China, countries with distinct meat consumption patterns and cultural contexts. An online survey (<em>n</em> = 1427) was conducted in the respective national language(s), with 471 respondents from Belgium, 464 from Chile, and 492 from China. The survey explored perceptions, attitudes, and behavioural intentions towards cultured meat. Across all countries, most respondents were meat eaters with a strong attachment to meat, and healthiness was ranked as the most important factor in daily food choices. In general, cultured meat was perceived as animal friendly and innovative. Chinese consumers were more likely to identify as late adopters of new food technologies but showed higher levels of likelihood to purchase, replace conventional meat with, and pay for cultured meat, compared to their Chilean and Belgian counterparts. Using the Value-Attitude-Behaviour (VAB) framework, the study investigates how personal values, meat attachment, and consumer innovativeness influence acceptance. Consumers from China emerged as the most open to consuming cultured meat, followed by those from Chile and Belgium. Differences in acceptance may relate to how meat attachment affects the perceived wholesomeness of cultured meat across countries. The study highlights key limitations, including the absence of sensory experience with cultured meat. It emphasizes the need for further research, especially in underexplored regions like Latin America, and advocates for tailored strategies targeting market segments based on dietary habits and cultural contexts.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105454"},"PeriodicalIF":4.9,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378949","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}

引用次数: 0

Diverse dietary lifestyles within households increase purchase intentions for plant-based food

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

Food Quality and Preference

Pub Date : 2025-01-27 DOI: 10.1016/j.foodqual.2025.105453

L. Rini , S. Bayudan , I. Faber , M.B. Frøst , F.J.A. Perez-Cueto , E. Guadarrama , J.J. Schouteten , H. De Steur

This study investigates the role of dietary lifestyles and household dynamics in shaping European adults' plant-based food purchase intentions. We first obtained cross-cultural data encompassing 6067 participants, balanced for age and gender from ten European countries. We then classified the respondents based on their self-reported dietary lifestyles (omnivores and non-omnivores). We also grouped the participants based on the dietary lifestyles of the members of their households, whether the respondents were living with omnivores or non-omnivores. We then asked the participants to what extent they would like to purchase plant-based food in the future, from a list of various plant-based food types. To determine pertinent associations between dietary lifestyles and household type, we utilized chi-square association tests. Afterwards, we identified any significant differences across respondent groups in terms of plant-based food purchase intentions through the ANOVA procedure. Our findings revealed that in heterogenous households (households with different dietary lifestyles), the presence of a non-omnivore individual in the household was associated with higher plant-based food purchase intentions of the omnivore respondents. Further, the number of individuals with alternative diets in the household did not have any additive effect towards consumers' purchase intention. Our study thus underscores the role of household composition on shaping dietary choices and highlights the potential for households with non-omnivores to drive shifts towards plant-based food consumption. Finally, this study suggests that focusing on the relationships among heterogeneous households (and not only on the number of cohabitants with varying dietary lifestyles) can promote plant-based consumption and meat reduction behaviors.

{"title":"Diverse dietary lifestyles within households increase purchase intentions for plant-based food","authors":"L. Rini , S. Bayudan , I. Faber , M.B. Frøst , F.J.A. Perez-Cueto , E. Guadarrama , J.J. Schouteten , H. De Steur","doi":"10.1016/j.foodqual.2025.105453","DOIUrl":"10.1016/j.foodqual.2025.105453","url":null,"abstract":"<div><div>This study investigates the role of dietary lifestyles and household dynamics in shaping European adults' plant-based food purchase intentions. We first obtained cross-cultural data encompassing 6067 participants, balanced for age and gender from ten European countries. We then classified the respondents based on their self-reported dietary lifestyles (omnivores and non-omnivores). We also grouped the participants based on the dietary lifestyles of the members of their households, whether the respondents were living with omnivores or non-omnivores. We then asked the participants to what extent they would like to purchase plant-based food in the future, from a list of various plant-based food types. To determine pertinent associations between dietary lifestyles and household type, we utilized chi-square association tests. Afterwards, we identified any significant differences across respondent groups in terms of plant-based food purchase intentions through the ANOVA procedure. Our findings revealed that in heterogenous households (households with different dietary lifestyles), the presence of a non-omnivore individual in the household was associated with higher plant-based food purchase intentions of the omnivore respondents. Further, the number of individuals with alternative diets in the household did not have any additive effect towards consumers' purchase intention. Our study thus underscores the role of household composition on shaping dietary choices and highlights the potential for households with non-omnivores to drive shifts towards plant-based food consumption. Finally, this study suggests that focusing on the relationships among heterogeneous households (and not only on the number of cohabitants with varying dietary lifestyles) can promote plant-based consumption and meat reduction behaviors.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"127 ","pages":"Article 105453"},"PeriodicalIF":4.9,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143133350","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}

引用次数: 0

Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105442

Nnenna C. Ariakpomu, Melvin J. Holmes, Peter Ho

The Total Intensity Measure (TIM) approach offers an innovative solution for quality control by combining ratings of individual sensory characteristics into a single measure using the Many-Facet Rasch Model (MFRM). While the traditional Difference-From-Control (DFC) test is simple and useful for comparing products against a standard, it requires significantly more samples when examining a larger number of products unlike in attribute difference tests. This study aims to determine if the TIM method can serve as an alternative to the DFC method when comparing samples against a control. An untrained panel (n = 67) evaluated three UK commercial brands of Jaffa cakes using attribute difference and DFC tests. Assessors evaluated samples in triplicates according to each test's procedure on two different days. Friedman tests on the DFC scores compared to Rasch-produced measures of the combined attributes both showed significant differences between samples (P < 0.01). Pairwise comparisons with a control (α = 0.01) for the DFC showed only one brand was different from the control, while the TIM showed that both brands were different from the control. Additionally, the Many-Facet Wright map showed the degree to which each attribute contributed to the overall difference. Of the five attributes evaluated, Sweetness and Orange flavor contributed the most followed by Cocoa flavor. Milky flavor and Saltiness did not contribute significantly, highlighting that while all attributes were assessed, only certain ones had a notable impact on the overall product differences. The proposed method is potentially beneficial to sensory analysts in obtaining better diagnostic information to support decisions about product differences.

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引用次数: 0

The effect of stealth vs. declared reductions to lunch meal portion size on subsequent energy intake: A randomised control experiment.

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105443

Thomas Gough , Jane Brealey , Amy Finlay , Andrew Jones , Eric Robinson

Large reductions to meal portion size result in reduced daily energy intake due to reductions not being fully compensated for through later energy intake. However, to date no studies have investigated how relatively small portion size reductions (15 %) affect daily energy intake. The present study investigated whether reducing the portion size of a meal by 15 % affects subsequent intake and if this effect differs depending on awareness of the portion size reduction. Participants (N = 110) attended two test days where they were given ad libitum access to a lunch meal and a dinner meal. Portion size of the lunch main course on the second test day was either the same as the amount they had consumed on the test first day (control condition), or 15 % less. Participants served 15 % less were either told that the portion size was the amount they consumed on the previous test day (reduced unaware condition) or it had been reduced (reduced aware condition). Findings revealed that lunch main course intake on the second day was lower in both of the reduced portion size conditions than the control condition. Both immediate and later subsequent intake post-lunch main course did not differ between groups, indicating a lack of evidence for compensatory eating in response to reduced portion size. However, exploratory analyses suggested that participants in the reduced aware condition showed some degree of compensatory eating. These findings suggest that reducing meal portion size by 15 % decreases meal intake and may not cause significant later compensatory eating.

Trial registration: This trial was registered at www.clinicaltrials.gov as NCT06119295

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引用次数: 0

Product effect size estimation and performance accuracy (validity and reliability) assessment for CATA and TCATA data

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

Food Quality and Preference

Pub Date : 2025-01-22 DOI: 10.1016/j.foodqual.2025.105441

Jian Bi , Carla Kuesten

Check-all-that-apply (CATA) questions are used frequently now in sensory and consumer research. Temporal check-all-that-apply (TCATA) is an extension of the CATA method into temporal sensory evaluation. How to estimate product effect size and how to assess performance accuracy (validity and reliability) are important topics for analysis of panel or consumer CATA and TCATA data. This paper originally uses Thurstonian discriminal distance d-prime, and two area measures: R-index and Gini-index to estimate product effect size and uses the intraclass correlation coefficient (ICC) and Cronbach's coefficient alpha (CA) to assess performance accuracy (validity and reliability). These two different but related topics are explored and combined in the paper. Based on estimated d-prime and CA values, the performance quality of CATA and TCATA data can be interpreted and named with colloquial labels as below: better performance accuracy (e.g., CA > 0.7) versus smaller product effect size (e.g., d-prime <0.74) suggests the performance is “Exciting”; better performance accuracy (e.g., CA > 0.7) versus larger product effect size (e.g., d-prime >0.74) suggests the performance is “Satisfying”; worse performance accuracy (e.g., CA < 0.7) versus smaller product effect size (e.g., d-prime <0.74) suggests the performance is “Understandable”; worse performance accuracy (e.g., CA < 0.7) versus larger product effect size (e.g., d-prime >0.74) suggests the performance is “Unacceptable”.

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引用次数: 0