Food Quality and Preference最新文献_第4页

Drivers and barriers to adopting sustainable eating habits in Brazil 巴西采用可持续饮食习惯的驱动因素和障碍

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

Food Quality and Preference

Pub Date : 2025-11-01 DOI: 10.1016/j.foodqual.2025.105777

Julia Batalha , Beatriz Philippi Rosane , Eduardo Yoshio Nakano , Derek V. Byrne , Susanne Gjedsted Bügel , Barbara Vad Andersen , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho

As the global climate crisis intensifies, adopting healthy and sustainable diets has become an urgent concern. Although consumer awareness about environmental issues is rising, data on sustainable eating behaviors in Brazil remain limited. This study aimed to evaluate Brazilian consumers' attitudes towards sustainable eating habits, as well as the barriers and drivers influencing their adoption of these habits. Data was collected through an online questionnaire distributed via a non-probabilistic snowball sampling method nationwide. The survey instrument was adapted from the SHEAF questionnaire, translated into Brazilian Portuguese, and validated for reproducibility. The sample included 1272 adults aged 18 years or older residing in Brazil. Participants generally perceived their diets as moderately sustainable, yet acknowledged the high importance of adopting sustainable eating practices. Among sustainability recommendations, “avoiding food waste” was the most recognized across all groups. Health benefits, appealing sensory attributes, and ease of integration into habitual diets were the primary motivators for consuming sustainable foods. Conversely, high prices were consistently identified as a major barrier. Notably, women, vegetarians, and individuals with higher educational attainment demonstrated greater knowledge about sustainability and reported stronger adherence to sustainable dietary patterns. In conclusion, while Brazilian consumers value sustainable eating, actual adherence remains moderate. Economic constraints, especially price sensitivity, limit the regular consumption of sustainable foods despite their recognized health and sensory advantages. These findings underscore the need for targeted strategies that address affordability and promote sustainable diets across diverse population segments in Brazil.

随着全球气候危机的加剧，采用健康和可持续的饮食已成为一个紧迫的问题。尽管消费者对环境问题的意识正在提高，但巴西可持续饮食行为的数据仍然有限。本研究旨在评估巴西消费者对可持续饮食习惯的态度，以及影响他们采用这些习惯的障碍和驱动因素。数据通过非概率滚雪球抽样法在全国范围内发放在线问卷收集。调查工具改编自SHEAF问卷，翻译成巴西葡萄牙语，并验证了可重复性。样本包括1272名18岁或以上居住在巴西的成年人。参与者普遍认为他们的饮食是适度可持续的，但也承认采用可持续饮食习惯的高度重要性。在可持续发展建议中，“避免食物浪费”得到了所有群体的认可。健康益处、吸引人的感官属性以及易于融入习惯饮食是消费可持续食品的主要动机。相反，高价格一直被认为是一个主要障碍。值得注意的是，女性、素食者和受教育程度较高的人表现出对可持续发展的更多了解，并报告说他们更坚持可持续的饮食模式。结论是，尽管巴西消费者重视可持续饮食，但实际坚持的程度仍不高。经济制约因素，特别是价格敏感性，限制了可持续食品的正常消费，尽管它们在健康和感官上具有公认的优势。这些发现强调需要制定有针对性的战略，解决巴西不同人群的可负担性问题，并促进可持续饮食。

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引用次数: 0

Thermal taster status: An exploratory taste-specific stratification 热味觉状态：一种探索性的味觉特异性分层

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

Food Quality and Preference

Pub Date : 2025-11-01 DOI: 10.1016/j.foodqual.2025.105778

Chiara Chirilli, Nazarena Cela, Riccardo Migliavada, Michele Ricci, Chiara Nervo, Maria Piochi, Luisa Torri

Thermal Taster Status (TTS) is a taste phenotype where some individuals (Thermal Tasters, TTs) perceive tastes in response to thermal stimulation of the tongue. However, the classification of individuals as TTs, Thermal non-Tasters (TnTs), and Not Classified (NCs) has been inconsistent, often leading to a high proportion of NCs and limited insights into sensory variability. This study aimed to propose an exploratory taste-focused stratification of the traditional TTS classification to examine whether considering the specific thermally perceived taste provides additional insight. One hundred thirteen participants (60 % female; average age 27; 85.8 % Italian) assessed the intensity of five tastes and four chemesthetic properties in aqueous solutions at 5 °C and 55 °C. Each participant was categorized as TTs, TnTs, or NC once for each of the five tastes, based on whether they thermally perceived that specific taste. Unlike the currently mostly used approach, which revealed no significant differences between TTs and TnTs across tastes or chemesthetic perceptions, the taste-specific classification showed greater discriminative power. Bitter-TTs perceived significantly higher bitterness intensities than Bitter-TnTs and Bitter-NCs at both temperatures. Moreover, although previous studies found no association between TTS and PROP sensitivity, our approach revealed that Bitter-TTs reported significantly higher PROP bitterness, suggesting a taste-specific interaction. These findings highlight the value of a more in-depth taste-specific TTS analysis to better capture individual sensory differences. Despite preliminary, this method provides a promising framework for future research aimed at understanding the physiological mechanisms of TTS and its relevance in food perception and eating behavior.

热味觉状态（TTS）是一种味觉表型，一些个体（热味觉者，TTS）在舌头的热刺激下感知味道。然而，将个体划分为TTs、热非品酒者（TnTs）和未分类者（NCs）一直不一致，这往往导致NCs的比例很高，对感官变异性的了解有限。本研究旨在提出一种探索性的以味觉为中心的传统TTS分类分层，以检验考虑特定的热感知味觉是否提供了额外的见解。113名参与者（60%为女性，平均年龄27岁，85.8%为意大利人）在5°C和55°C的水溶液中评估了五种味道的强度和四种化学性质。根据他们是否对特定的味道有热感知，每个参与者在五种味道中分别被归类为TTs、TTs或NC。与目前使用最多的方法不同的是，这种方法在味觉或化学感觉上没有发现TTs和TTs之间的显著差异，而味觉特异性分类显示出更大的辨别力。在两种温度下，苦味- tts显著高于苦味- tts和苦味- ncs。此外，尽管之前的研究没有发现TTS和PROP敏感性之间的关联，但我们的方法显示，苦味- TTS报告了显著更高的PROP苦味，表明味觉特异性相互作用。这些发现强调了更深入的味觉特异性TTS分析的价值，以更好地捕捉个体感官差异。尽管处于初步阶段，但该方法为进一步研究TTS的生理机制及其与食物感知和饮食行为的相关性提供了一个有希望的框架。

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引用次数: 0

Increasing meatless options to decrease meat consumption - a quantitative analysis of the relationship between the percentage of meatless items offered on a specials menu and meatless purchases 增加无肉选择以减少肉类消费——对特殊菜单上提供的无肉项目百分比与无肉购买之间关系的定量分析

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

Food Quality and Preference

Pub Date : 2025-10-31 DOI: 10.1016/j.foodqual.2025.105763

Danielle Mary Edwards , Peter Ondish , Roni Neff

Excessive meat production and consumption have significant negative consequences, such as adverse health conditions for individuals and the exacerbation of climate change for society. The present research proposes and tests a behavioral “nudging” prediction about meatless consumption within restaurants. One economically practical, yet understudied, means to nudge individuals towards more meatless options is making target options more salient via a specials menu. Specifically, we investigate the relationship between the percentage of meatless items offered on a restaurant's specials menu and the likelihood that an item ordered was meatless. Importantly, the present research does this in an ecologically valid context: an operating restaurant in rural Pennsylvania, USA. Results indicate that for main dishes, the percentage of meatless specials offered predicted the likelihood of an individual purchasing a meatless food item. Specifically, if a menu has five total main dish specials, one of which is meatless, changing the menu to two meatless main dishes (and thus increasing the total percentage points of meatless main dishes from 20% to 40%) would increase the likelihood that a single main dish ordered was meatless by about 3.38%. Similar results, however, were not obtained for side dishes. Implications for practice and policy are discussed.

过度的肉类生产和消费具有严重的负面后果，例如对个人不利的健康状况和对社会加剧的气候变化。目前的研究提出并测试了一种关于餐馆内无肉消费的行为“轻推”预测。一种经济上实用但尚未得到充分研究的方法是，通过特殊菜单使目标选项更加突出，从而推动个人选择更多的无肉选择。具体来说，我们调查了餐馆特价菜单上提供的无肉项目的百分比与订购的项目是无肉的可能性之间的关系。重要的是，目前的研究是在一个生态有效的背景下进行的：一家在美国宾夕法尼亚州农村经营的餐馆。结果表明，对于主菜，提供的无肉特色菜的百分比预测了个人购买无肉食品的可能性。具体来说，如果菜单上总共有五道特色菜，其中一道菜是无肉的，那么将菜单改为两道无肉的主菜（从而将无肉主菜的总百分比从20%提高到40%）将使单道主菜是无肉的可能性增加约3.38%。然而，类似的结果并没有出现在配菜上。对实践和政策的启示进行了讨论。

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引用次数: 0

Investigating shared cognitive traits of autism spectrum disorder and picky eating 研究自闭症谱系障碍和挑食的共同认知特征

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

Food Quality and Preference

Pub Date : 2025-10-30 DOI: 10.1016/j.foodqual.2025.105764

Britt Fleischeuer, Rosalie Mourmans, Pauline Dibbets, Katrijn Houben, Anouk E.M. Hendriks-Hartensveld, Anouk J.P. van den Brand, Chantal Nederkoorn

Objective

Picky eating is common among children with autism spectrum disorder (ASD) and can lead to nutritional deficiencies with negative health consequences. Because ASD traits and picky eating often co-occur, it remains unclear whether similar cognitive mechanisms underlie picky eating in typically developing children. This study examined whether cognitive traits associated with ASD are also linked to picky eating in typically developing children. It was hypothesized that higher levels of picky eating would be associated with lower cognitive flexibility, less developed theory of mind (ToM), a local processing bias, and higher parent-reported ASD traits.

Methods

A cross-sectional study was conducted with 198 children aged 4–6. The children completed three tasks to measure cognitive flexibility (Dimensional Change Card Sort), ToM, and global-local processing preferences. Receptive vocabulary was measured to control for general cognitive ability. Parents completed the Autism Spectrum Quotient (AQ-10) and Child Food Rejection Scale (CFRS) to assess ASD traits and picky eating, respectively.

Results

Contrary to expectations, no significant relationship was found between picky eating and the cognitive traits studied. However, a small negative correlation was found between ToM and the picky eating subscale, suggesting that higher picky eating levels may be related to lower ToM abilities.

Conclusion

These findings suggest that in typically developing children, ASD-related traits are probably not strongly associated with picky eating, with the exception of ToM. Future research is needed to examine if social factors appear to play a more crucial role in picky eating.

目的挑食在患有自闭症谱系障碍（ASD）的儿童中很常见，并可能导致营养缺乏，对健康造成负面影响。因为ASD特征和挑食经常同时发生，所以尚不清楚在正常发育的儿童中是否存在类似的认知机制导致挑食。这项研究调查了与ASD相关的认知特征是否也与典型发育儿童的挑食有关。据推测，较高水平的挑食与较低的认知灵活性、较不发达的心理理论（ToM）、局部加工偏见和较高的父母报告的ASD特征有关。方法对198例4 ~ 6岁儿童进行横断面研究。孩子们完成了三个测试认知灵活性的任务（维度变化卡片排序），ToM和全局-局部处理偏好。接受性词汇量的测量是为了控制一般认知能力。家长分别完成自闭症谱系商（Autism Spectrum Quotient, AQ-10）和儿童食物排斥量表（Child Food Rejection Scale， CFRS）来评估ASD特征和挑食。结果与预期相反，挑食与所研究的认知特征之间没有明显的关系。然而，在挑食量表和挑食量表之间发现了一个小的负相关，这表明高挑食水平可能与低挑食能力有关。结论这些发现表明，在正常发育的儿童中，asd相关特征可能与挑食没有强烈的联系，但ToM除外。未来的研究需要检验社会因素是否在挑食中起着更重要的作用。

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引用次数: 0

Game meat acceptance in Japan: behavioral determinants and the role of food neophobia 日本对野味的接受程度：行为决定因素和新食物恐惧症的作用

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

Food Quality and Preference

Pub Date : 2025-10-30 DOI: 10.1016/j.foodqual.2025.105768

Xinyi Hu, Tomoko Imoto

Expanding wildlife populations have caused severe agricultural damage in Japan, yet most culled animals remain underutilized, representing a missed opportunity for sustainable food production. Despite its nutritional and environmental benefits, game meat remains unfamiliar and under-consumed. This study investigated the psychological mechanisms shaping consumer acceptance of game meat by applying an extended Theory of Reasoned Action (TRA) framework incorporating food neophobia and prior experience. Partial least squares structural equation modeling (PLS-SEM) was conducted with survey data from 537 respondents. The extended TRA model explained 54.1 % of the variance in intention. Results identified two key attitudinal dimensions that positively predicted intention: quality perceptions, and sustainability and ethical concerns. In contrast, subjective norms exerted limited influence. Food neophobia negatively affected intentions both directly and indirectly, primarily by diminishing perceptions of quality. Multi-group analysis further revealed significant differences between experienced and inexperienced consumers, particularly in the effects of quality perceptions and situational knowledge, with approximately 40 % of respondents reporting prior experience. These findings highlight the importance of enhancing familiarity, improving quality perceptions, and reducing psychological barriers to promote sustainable game meat consumption in Japan. This research offers valuable and actionable insights for policymakers and industry stakeholders, contributing to a more resilient and sustainable food system by effectively addressing demand-side challenges.

野生动物数量的增加对日本的农业造成了严重的破坏，但大多数被扑杀的动物仍未得到充分利用，这意味着失去了可持续粮食生产的机会。尽管野味具有营养和环境效益，但人们对野味仍然不熟悉，而且消费不足。本研究通过应用扩展的理性行为理论（TRA）框架，结合食物恐惧症和先前经验，研究了塑造消费者对野味接受度的心理机制。对537名被调查者的调查数据进行偏最小二乘结构方程建模（PLS-SEM）。扩展的TRA模型解释了54.1%的意向方差。结果确定了积极预测意图的两个关键态度维度：质量感知，可持续性和道德问题。相比之下，主观规范的影响有限。新食物恐惧症直接或间接地对人们的意图产生负面影响，主要是通过降低人们对食物质量的认知。多组分析进一步揭示了有经验和没有经验的消费者之间的显著差异，特别是在质量感知和情境知识的影响方面，大约40%的受访者报告了先前的经验。这些发现强调了提高熟悉度、提高质量认知和减少心理障碍对促进日本可持续野味消费的重要性。这项研究为政策制定者和行业利益相关者提供了有价值和可操作的见解，通过有效应对需求侧挑战，有助于建立一个更具弹性和可持续的粮食系统。

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引用次数: 0

Exploring perceived values and purchase intentions for upcycled food: integrating survey analysis with text mining in South Korea 探索对再生食品的感知价值和购买意愿：在韩国整合调查分析和文本挖掘

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

Food Quality and Preference

Pub Date : 2025-10-30 DOI: 10.1016/j.foodqual.2025.105770

Mavis Esi Afari-Agyapong , Kyungyul Jun , Mi-Heui Jang , Borham Yoon

This study examines the perceived consumption values influencing consumer attitudes and purchase intentions toward upcycled food. Study one involved an online survey of 309 college students, utilizing multiple regression analysis to identify major determinants of attitude and purchase intention toward upcycled food. The second study used Textom text mining analysis, collecting consumer comments on upcycled food from popular South Korean platforms (Daum and Naver) between a period of two years. Keyword frequency and convergence of iterated correlations (CONCOR) analyses were used to determine consumer perceptions of upcycled food. Results from the multiple regression analysis revealed that emotional, epistemic, and health values significantly impacted attitude, while economic, emotional, and epistemic values positively influenced purchase intention. Additionally, text mining classified the derived consumption value keywords into the four independent domains in the study. CONCOR network analysis revealed two clusters with strong correlations between upcycled food and terms such as “functionality,” “health,” “high added value,” and “innovation”. These underscore the critical role of perceived consumption values in shaping consumers' attitudes and purchase intention for upcycled food. Based on these insights, we suggest a need for a more emotional and epistemically-focused marketing strategy while ensuring product transparency that can contribute to acceptance of upcycled food products.

本研究旨在探讨消费者对再生食品态度及购买意愿的影响。研究一通过对309名大学生的在线调查，利用多元回归分析找出影响大学生对再生食品态度和购买意愿的主要因素。第二项研究使用了文本挖掘分析，在两年的时间里，从韩国流行的平台（Daum和Naver）收集消费者对升级食品的评论。关键词频率和收敛迭代相关（CONCOR）分析用于确定消费者对升级食品的看法。多元回归分析结果显示，情绪、认知和健康价值观显著影响态度，而经济、情感和认知价值观正向影响购买意愿。此外，文本挖掘将得到的消费价值关键词划分为四个独立的领域。CONCOR网络分析显示，升级再造食品与“功能”、“健康”、“高附加值”和“创新”等术语之间存在很强的相关性。这些都强调了感知消费价值观在塑造消费者对升级再造食品的态度和购买意愿方面的关键作用。基于这些见解，我们建议在确保产品透明度的同时，需要一种更加情绪化和以认知为中心的营销策略，从而有助于接受升级回收的食品。

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引用次数: 0

Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations 墨西哥中部人群中与体重指数相关的苦味和脂肪味敏感性的变化以及对脂肪食物的辨别

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

Food Quality and Preference

Pub Date : 2025-10-29 DOI: 10.1016/j.foodqual.2025.105775

Ana Luisa Gutiérrez-Salomón , Victoria Guadalupe Aguilar-Raymundo , Máximo Eduardo Sánchez-Gutiérrez , Jahir Antonio Barajas-Ramírez

Human sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) varies across populations and correlates with obesity measures like body mass index (BMI). PROP sensitivity has been considered as an indicator of general taste sensitivity and, together with the ability to detect the fatty stimuli, could determine the capacity of people to identify differences in fat content of bitter-fatty foods and therefore operational food preferences.

In this study, 185 adults from two Central Mexican populations were assessed for bitter and fat taste sensitivity using PROP and linoleic acid (LA) as stimuli. Participants underwent a 2-Alternative Forced Choice (2-AFC) test with chocolates containing 14 % and 17 % fat, and a Take-Away test to evaluate operative food preferences. BMI was calculated from weight and height measurements.

The distribution of PROP sensitivity among participants was 18 % non-tasters, 66 % tasters, and 16 % supertasters, with no significant differences observed by population, sex, or BMI. Regarding LA sensitivity, 24 % were non-tasters, 63 % medium tasters, and 12 % tasters. A significant correlation between BMI and LA detection thresholds was found among obese men (r = 0.578, P < 0.05), but not in women (r = 0.322, PNS). Regional differences in the proportions of LA non-tasters were observed (χ²_(2,0.05) = 8.52; P < 0.05).

Despite differences in taste sensitivity, participants were generally unable to identify the fattier chocolate in the 2-AFC test, although most showed a clear preference for the fattier option in the Take-Away test (d’ = 0.38, P < 0.01). These findings suggest that taste sensitivity alone does not determine fat preference and other factors may influence the inclination toward fattier foods.

人类对6-n-丙基硫脲嘧啶（PROP）苦味的敏感性因人群而异，并与体重指数（BMI）等肥胖指标相关。PROP敏感性被认为是一般味觉敏感性的一个指标，与检测脂肪刺激的能力一起，可以确定人们识别苦味脂肪食物中脂肪含量差异的能力，从而确定操作性食物偏好。在这项研究中，来自两个墨西哥中部人群的185名成年人使用PROP和亚油酸（LA）作为刺激，评估了他们对苦味和脂肪的敏感度。参与者接受了2-Alternative Forced Choice （2-AFC）测试，分别使用脂肪含量为14%和17%的巧克力，以及评估手术食物偏好的外卖测试。BMI是根据体重和身高来计算的。参与者中PROP敏感性的分布为18%的非味觉者、66%的味觉者和16%的超级味觉者，在人群、性别或BMI方面没有观察到显著差异。关于LA敏感性，24%为非品尝者，63%为中等品尝者，12%为品尝者。BMI与LA检测阈值在肥胖男性中存在显著相关性（r = 0.578, P < 0.05），而在女性中无显著相关性（r = 0.322， PNS）。LA非品酒者所占比例存在地区差异(χ2(2,0.05) = 8.52；P < 0.05)。尽管味觉敏感度存在差异，但参与者通常无法在2-AFC测试中识别出更油腻的巧克力，尽管大多数人在外卖测试中明显倾向于更油腻的选择（d ' = 0.38, P < 0.01）。这些发现表明，味觉敏感度本身并不能决定人们对脂肪的偏好，其他因素可能会影响人们对高脂肪食物的偏好。

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引用次数: 0

Feeding the future: A comparison of drivers and barriers towards consumers' acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in Singapore 喂养未来：新加坡消费者接受植物蛋白、真菌蛋白、培养肉和昆虫蛋白的驱动因素和障碍的比较

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

Food Quality and Preference

Pub Date : 2025-10-28 DOI: 10.1016/j.foodqual.2025.105761

May O. Lwin , Shelly Malik , Jack Yong Ho , Peter J. Schulz

This study examined the acceptance levels as well as drivers of acceptance for four recently introduced alternative protein types, i.e., plant-based protein (PB), mycoprotein (MY), cultured meat (CM), and insect-based protein (IB), among a nationally representative sample in multicultural Singapore, using the acceptance of novel foods framework and socioecological model to ground the examination of the factors driving the acceptance of each alternative protein. Findings from the online survey (n = 2000) revealed that acceptance levels of all alternative proteins were highly varied, with PB being most accepted while IB was less accepted. Common drivers were found to be associated with acceptance of all four alternative protein types, namely green consumption value, familiarity, positive taste expectation, and the product's healthfulness belief. However, we found clear nuances in the influence of psychosocial drivers for each alternative protein source. The similarities and differences in drivers and barriers suggest that while certain policy considerations could be enacted for all alternative protein types (e.g., consumer education), other intervention efforts may need to customize, such as encouraging acceptance for food security reasons for PB only.

本研究在多元文化新加坡的全国代表性样本中检查了最近引入的四种替代蛋白质类型的接受水平和接受驱动因素，即植物蛋白（PB），真菌蛋白（MY），培养肉（CM）和昆虫蛋白（IB），使用接受新食物框架和社会生态模型来检查驱动接受每种替代蛋白质的因素。在线调查（n = 2000）的结果显示，所有替代蛋白质的接受程度差异很大，其中PB被接受程度最高，而IB被接受程度较低。研究发现，常见的驱动因素与接受所有四种替代蛋白质类型有关，即绿色消费价值、熟悉度、积极的味道预期和产品的健康信念。然而，我们发现每种替代蛋白质来源的社会心理驱动因素的影响有明显的细微差别。驱动因素和障碍的异同表明，虽然可以针对所有替代蛋白质类型制定某些政策考虑（例如，消费者教育），但其他干预措施可能需要定制，例如出于粮食安全原因鼓励仅接受PB。

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引用次数: 0

Smell to boost your brain: Ambient fragrances enhance mental performance 闻气味刺激大脑：周围的香味能提高大脑的表现

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

Food Quality and Preference

Pub Date : 2025-10-27 DOI: 10.1016/j.foodqual.2025.105772

Donato Cereghetti , Christelle Porcherot-Lassallette , Fabien Craignou , Nathalie Herbeth , Gianluca Di Flumeri , Ana C. Martinez-Levy , Kathrin Ohla

We investigated the impact of specifically designed fragrances on mental performance and focus. Three experiments were conducted using both subjective and objective measurements. In Experiment 1 (n = 24), participants completed Stroop and arithmetic tasks under three ambient odor conditions: a focus-enhancing fragrance, a control fragrance, and no-odor. Experiment 2 (n = 60) expanded on these findings by testing four additional focus-enhancing fragrances. In both studies, reaction times were significantly faster with focus-enhancing fragrances than they were in control and no-odor conditions, whereas accuracy remained unaffected. Experiment 3 (n = 60) assessed the effects of two focus-enhancing fragrances during intermittent mental activity over 2 h. Here, accuracy improved significantly with focus-enhancing fragrances, whereas reaction times showed no effect. Participants also reported feeling more focused under fragrance conditions. These findings demonstrate that specifically designed fragrances can enhance mental performance and concentration for up to 2 h, both subjectively and objectively.

我们调查了特别设计的香水对精神表现和注意力的影响。通过主观测量和客观测量进行了三个实验。在实验1 （n = 24）中，参与者在三种环境气味条件下完成Stroop和算术任务：增强注意力的香味、对照香味和无气味。实验2 （n = 60）通过测试另外四种增强注意力的香水来扩展这些发现。在这两项研究中，使用增强注意力的香水的反应时间明显快于对照组和无气味条件下的反应时间，而准确性不受影响。实验3 （n = 60）评估了两种增强注意力的香味在间歇性心理活动中超过2小时的效果。在这里，增强注意力的香味显著提高了准确性，而反应时间没有影响。参与者还报告说，在有香味的环境下，他们的注意力更集中。这些发现表明，特别设计的香水可以在主观上和客观上提高精神表现和注意力长达2小时。

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引用次数: 0

Why the right resists veg(etari)anism: Ideological commitment to consuming animal products 为什么右派抵制素食主义：对消费动物产品的意识形态承诺

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

Food Quality and Preference

Pub Date : 2025-10-26 DOI: 10.1016/j.foodqual.2025.105769

Maria Ioannidou , Georgia Harlow , Mia Patel , Stefan Leach , Gordon Hodson , Kristof Dhont

Right-wing adherents — those higher in social dominance orientation (SDO) or right-wing authoritarianism (RWA) — tend to show stronger commitment to consuming meat, partly due to beliefs in human superiority over animals and resistance to the perceived threat that veg(etari)anism poses to traditional food norms. In two large-scale surveys (Ns = 870 and 1142), we investigated whether these ideological dispositions also predict commitment to dairy, eggs, and fish, not just meat, and more favourable evaluations of animal-based (vs. plant-based) alternatives. The findings demonstrated that the effects of right-wing ideological dispositions (SDO and RWA) persist across different types of animal products and dietary groups, including omnivores, flexitarians, pescatarians, and vegetarians. Perceived veg(etari)anism threat significantly mediated the associations for both SDO and RWA, while human supremacy beliefs also mediated the associations for SDO. These results suggest that animal product consumption and resistance to plant-based alternatives are shaped by ideological worldviews rooted in group-based dominance and cultural traditionalism. Efforts to reduce animal product consumption may need to engage with these underlying ideological narratives.

右翼信徒——那些社会支配倾向（SDO）或右翼威权主义（RWA）更高的人——倾向于表现出更强的吃肉承诺，部分原因是他们相信人类比动物优越，并抵制素食主义对传统食物规范构成的威胁。在两次大规模调查中（n = 870和1142），我们调查了这些意识形态倾向是否也预测了对乳制品、鸡蛋和鱼类的承诺，而不仅仅是肉类，以及对动物基（相对于植物基）替代品的更有利的评估。研究结果表明，右翼意识形态倾向（SDO和RWA）的影响持续存在于不同类型的动物产品和饮食群体中，包括杂食者、弹性素食者、鱼素者和素食者。感知到的素食主义威胁显著介导了SDO和RWA的关联，而人类至上信念也介导了SDO的关联。这些结果表明，动物产品的消费和对植物替代品的抵制是由根植于群体主导和文化传统主义的意识形态世界观塑造的。减少动物产品消费的努力可能需要与这些潜在的意识形态叙事相结合。

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