Food Quality and Preference最新文献_第4页

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

Sensory profile and drivers of liking of grass-fed and total mixed ration butters 草饲和全混合日粮黄油的感官特征及喜好因素

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

Food Quality and Preference

Pub Date : 2025-11-28 DOI: 10.1016/j.foodqual.2025.105813

Lauren McGuinness , Mark Timlin , Sean A. Hogan , Tom F. O'Callaghan , John P. Murphy , Deirdre Hennessy , Michael O'Donovan , Ellen Fitzpatrick , Kieran McCarthy , E. Dolores O'Riordan , Andre Brodkorb , Emma L. Feeney

Bovine diet and stage of lactation can influence milk fat composition, flavour, and texture. The impact of these on sensory perception and consumer acceptance of butter remain poorly understood. In Ireland, commercial production typically uses a 95 % grass-fed (GRS) system. Previous research has focused on comparisons between 100 % GRS butter and total mixed ration. This study evaluated the sensory attributes and consumer perceptions of butters derived from 95 % GRS, partial mixed ration (PMR), and total mixed ration (TMR) feeding systems.

300 consumers evaluated GRS, TMR and PMR butter samples, providing hedonic and intensity ratings for taste, texture, colour, and flavour. Principal Component Analysis (PCA) revealed three independent perceptual dimensions accounting for 60.3 % of variance: hedonic (liking of appearance, smell, flavour, and overall impression), textural/visual (spreadability, creaminess, colour), and taste/aftertaste (flavour intensity, saltiness, aftertaste). No clear separation between consumer preference segments was observed in the PCA. Across feeding systems, GRS butter received significantly higher ratings than TMR for overall liking, appearance, smell, taste/flavour, spreadability, colour intensity, flavour intensity, saltiness, and creaminess (p < 0.05). Multiple regression indicated that flavour and creaminess intensity were the strongest positive predictors of overall liking. Overall, while production system influenced measurable sensory properties, consumer preferences were heterogeneous. These findings suggest that butter liking is primarily driven by flavour and texture attributes, but the relative importance of these factors varies across consumer groups.

牛的日粮和泌乳期会影响乳脂的组成、风味和质地。这些对感官知觉和消费者对黄油的接受程度的影响仍然知之甚少。在爱尔兰，商业生产通常使用95%草饲（GRS）系统。以前的研究集中在100% GRS黄油和全混合日粮之间的比较。本研究评估了95% GRS、部分混合日粮（PMR）和完全混合日粮（TMR）饲喂系统中黄油的感官属性和消费者感知。300名消费者对GRS， TMR和PMR黄油样品进行了评估，提供了味道，质地，颜色和风味的快感和强度评级。主成分分析（PCA）揭示了三个独立的感知维度占方差的60.3%：享乐（对外观、气味、味道和整体印象的喜爱），质地/视觉（涂抹性、奶油性、颜色）和味道/余味（味道强度、咸味、余味）。在PCA中没有观察到消费者偏好段之间的明显分离。在整个饲喂系统中，GRS黄油在总体喜欢度、外观、气味、味道/风味、涂抹性、颜色强度、风味强度、咸味和奶油性方面的评分明显高于TMR （p < 0.05）。多元回归表明，风味和乳香强度是整体喜欢程度的最强正向预测因子。总体而言，虽然生产系统影响可测量的感官特性，但消费者偏好是异质的。这些发现表明，人们对黄油的喜爱主要是由味道和质地决定的，但这些因素的相对重要性在不同的消费者群体中有所不同。

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引用次数: 0

Comparison of emoji and lexicon questionnaires for measuring spicy flavor-evoked emotions 表情符号和词汇问卷对辣味诱发情绪的比较

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

Food Quality and Preference

Pub Date : 2025-11-27 DOI: 10.1016/j.foodqual.2025.105806

Darong Chen , Siyi Jiang , Risu Na , Lina Ren , Pengfei Han

The sensory properties of food (taste, smell and chemesthesis) play a crucial role in eliciting emotions during consumption. This study compared the effectiveness of emoji-based and lexicon-based questionnaires in capturing emotional responses to spicy flavor. Thirty low-frequency (LF) and 30 high-frequency (HF) spicy food consumers tasted food samples infused with three levels of chili oil (45°, 52°, and 65° Li Spicy units) and rated the intensity of their emotions on a 4-point scale using the Rate-All-That-Apply method. In the LF group, 18 words and 13 emojis showed significant emotional intensity differences across spiciness levels, while 6 words and 1 emoji showed changes in the HF group. When all participants were considered, both questionnaires indicated a significant increase in negative emotions as spiciness levels increased (p < 0.001, η² = 0.347). For positive emotion however, a significant decrease was only observed among the LF participants as spiciness increased from 45° to 65°using the emoji questionnaire (p = 0.017). Moreover, the emoji questionnaire revealed significant group differences in positive (p < 0.006) and negative (p = 0.064) emotional responses between the HF and LF participants at medium-to-high spiciness levels (52° and 65°), which were not detected using the lexicon questionnaire. Besides, emotional responses to the 65° level measured via emojis were the strongest predictors of individual spicy food consumption behavior. These findings highlight the usefulness of emoji-based questionnaires as a complementary tool to lexicon-based measures for capturing emotional responses across varying spicy food habits and spiciness levels. Further studies could investigate their combined applicability in diverse populations and eating contexts.

食物的感官特性（味觉、嗅觉和化学感觉）在消费过程中引发情绪方面起着至关重要的作用。这项研究比较了基于表情符号和基于词汇的问卷在捕捉人们对辛辣味道的情绪反应方面的有效性。30名低频（LF）和30名高频（HF）辛辣食品的消费者品尝了注入了三种辣椒油水平（45°，52°和65°辣度单位）的食物样本，并使用rate - all - thati - apply方法以4分制对他们的情绪强度进行了评分。在LF组中，18个单词和13个表情符号在辣度水平上表现出显著的情绪强度差异，而HF组中有6个单词和1个表情符号出现了变化。当考虑所有参与者时，两份问卷都表明，随着辛辣程度的增加，负面情绪显著增加（p < 0.001, η = 0.347）。然而，对于积极情绪，使用表情符号问卷，当辣度从45°增加到65°时，仅在LF参与者中观察到显著下降（p = 0.017）。此外，表情符号问卷显示，在中高辣度水平（52°和65°）下，高频和低频参与者的积极情绪反应（p < 0.006）和消极情绪反应（p = 0.064）存在显著的群体差异，而词汇问卷并未检测到这一点。此外，通过表情符号测量的65°水平的情绪反应是个体辛辣食物消费行为的最强预测指标。这些发现强调了基于表情符号的调查问卷的实用性，作为基于词汇的测量方法的补充工具，可以捕捉不同辛辣饮食习惯和辛辣程度的情绪反应。进一步的研究可以调查它们在不同人群和饮食环境中的综合适用性。

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引用次数: 0

Consumer segmentation for sourness: exploring perception, liking, personality, and intake 消费者对酸味的细分：探索感知、喜好、个性和摄入量

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

Food Quality and Preference

Pub Date : 2025-11-27 DOI: 10.1016/j.foodqual.2025.105811

Astrid E. D'Andrea , John E. Hayes , Helene Hopfer

Organic acids are commonly added for sourness in food, but published data on relative sourness at equimolar concentrations is lacking, and related attributes like puckering and drying remain understudied. Here, we compare different organic acids in a large sample of naïve consumers. Participants (n = 71) who reported consuming sour foods or beverages at least once a month rated attribute intensities and overall liking of aqueous equimolar solutions of lactic, malic, fumaric, tartaric, and citric acid across four log concentrations. Dose-response functions revealed acid-specific intensity differences. Citric acid induced the most sourness and puckering, while lactic acid induced the least. Based on the linear mixed effects model coefficients, relative to lactic acid, sourness increased the most with fumaric and malic acid, followed by tartaric, and citric acid. Based on affective data and recent literature, participants were segmented into three hedonic groups: (1) a Strong Negative (SN) group showing a strong drop in liking with increasing concentration, (2) an intermediate Weak Positive-Negative (WP/N) group where liking dropped more gradually, and (3) a Strong Positive (SP) group where liking increased with increasing acid concentration. Notably, the three groups differed in their perception of sourness, puckering, and drying, which was more pronounced for the non-citric acids tested. Strong sour dislikers (SN) rated these attributes as more intense than the other groups, particularly at higher concentrations. Compared to the SN group, strong sour likers (SP) self-reported a significantly higher intake of citrus/tart fruits and fruit juices, but no personality differences were observed.

有机酸通常被添加到食物中以增加酸味，但缺乏等摩尔浓度下的相对酸味的公开数据，而皱缩和干燥等相关特性仍未得到充分研究。在这里，我们比较不同的有机酸在naïve消费者的大样本。报告每月至少食用一次酸性食物或饮料的参与者（n = 71）对四种对数浓度的乳酸、苹果酸、富马酸、酒石酸和柠檬酸等摩尔水溶液的属性强度和总体喜好进行了评分。剂量-反应函数揭示了酸特异性强度的差异。柠檬酸的酸味和起皱程度最高，乳酸的酸味和起皱程度最低。线性混合效应模型系数显示，相对于乳酸，富马酸和苹果酸的酸味增加最多，酒石酸次之，柠檬酸次之。基于情感数据和最近的文献，参与者被划分为三个享乐组：(1)强负（SN）组，随着浓度的增加，喜欢程度急剧下降；(2)中间弱正负（WP/N）组，喜欢程度逐渐下降；(3)强正（SP）组，喜欢程度随着酸浓度的增加而增加。值得注意的是，三组人对酸味、起皱和干燥的感觉不同，这在非柠檬酸测试中更为明显。强烈不喜欢酸的人（SN）对这些特性的评价比其他组更强烈，特别是在较高的浓度下。与SN组相比，强烈喜欢酸的人（SP）自我报告的柑橘/酸水果和果汁的摄入量显著增加，但没有观察到人格差异。

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引用次数: 0