Food Quality and Preference最新文献_第5页

Can physical performance food labels encourage healthier food choices among physically active people? 体能表现食品标签能鼓励积极锻炼的人选择更健康的食品吗？

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.2025.105798

Nazila Babakhani , Anna K. Zinn , Julia Carins , Sara Dolnicar

Labeling food options in workplace cafeterias is a cost-effective way of promoting healthy eating. Prior findings on the effectiveness of food labels are mixed. This study develops and empirically tests a new approach: signaling which aspects of physical performance are enhanced by which food item. The study focuses on physically active individuals eating at workplace cafeterias. Study 1 (survey experiment, N = 513) investigates how the new labeling strategy is perceived by physically active participants in a simulated work cafeteria setting. Study 2 (an eye-tracking study, N = 60) tests whether adding messages that leverage personal goals or social identity to the labels increases attention to the labels and their effectiveness. Findings suggest that the new labels outperform current nutritional and physical activity calorie equivalent (PACE) labels in terms of positive perception, emotional reactions, and self-reported usage. However, self-reported label use did not align with actual food selections, likely due to a simplified cafeteria task that failed to reflect real-life decision-making. Study 2 addressed this with a more realistic setup, showing that the new labels led to significantly healthier food choices compared to no label condition. Adding additional messaging to the labels to further increase their impact did not prove effective. The findings imply that simple, performance-aligned labels might be more effective than existing labels in promoting healthier food choices for physically active individuals.

在工作场所的自助餐厅标注食物选择是促进健康饮食的一种经济有效的方式。先前关于食品标签有效性的研究结果好坏参半。本研究开发并实证检验了一种新方法：表明哪种食物能提高身体表现的哪些方面。这项研究的重点是在工作场所的自助餐厅吃饭的身体活跃的人。研究1（调查实验，N = 513）调查了在模拟的工作食堂环境中，身体活跃的参与者如何感知新的标签策略。研究2（一项眼球追踪研究，N = 60）测试了在标签上添加利用个人目标或社会身份的信息是否会增加对标签及其有效性的关注。研究结果表明，在积极感知、情绪反应和自我报告使用方面，新标签优于目前的营养和身体活动卡路里当量（PACE）标签。然而，自我报告的标签使用与实际的食物选择并不一致，可能是由于简化的自助餐厅任务未能反映现实生活中的决策。研究2用一个更现实的设置解决了这个问题，表明与没有标签的情况相比，新标签导致了更健康的食物选择。在标签上添加额外的信息以进一步增加其影响并没有被证明是有效的。研究结果表明，在鼓励积极锻炼的人选择更健康的食物方面，简单的、与表现相一致的标签可能比现有的标签更有效。

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引用次数: 0

Chinese consumer perceptions of dairy products with lighter fat and grass fed labels 中国消费者对低脂肪和草饲标签乳制品的认知

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

Food Quality and Preference

Pub Date : 2025-11-26 DOI: 10.1016/j.foodqual.2025.105810

Lauren McGuinness , Shuhua Yang , Jingjing Wang , Xiaoxia Dong , Chenguang Li , Eileen R. Gibney , Dolores O'Riordan , Emma L. Feeney

Dairy product consumption in China has increased in recent years, however the perception of dairy products among Chinese consumers are not well understood. The aim of this study was to evaluate the impact of front-of-pack nutrition and grass fed claims on the perceived sensory characteristics and portion selection for dairy products in Chinese consumers. Participants (n = 3058) completed an online survey and were presented with one of three products – milk, Mozzarella or Cheddar cheese varying in label condition: (1) regular fat (RF) and regular fat grass fed (RFGF) or (2) lighter fat (LF) and lighter fat grass fed (LFGF). Participants rated the sensory, healthiness and naturalness perceptions of each label condition. Participants were shown portion size images and selected a portion they would likely consume. The effect of fat label and claim on sensory, healthiness and naturalness perceptions and portion selection was analysed via two-way ANOVA. Considering the expected sensory characteristics, expectations for both ‘aftertaste’ and ‘flavour intensity’ were higher for RF milk than LF milk but expected liking was not affected. In Cheddar, participants expected to like LF Cheddar more than RF Cheddar but there was no effect for Mozzarella. The LF versions were perceived as healthier than RF for both milk and Cheddar but not for Mozzarella. Including a GF claim increased expected liking and perceptions of ‘healthiness’ of cheese products, and perceptions of ‘naturalness’ were higher for GF in all three products. With regard to portion, participants selected larger portions of LF milk vs RF, however, the GF claim did not influence portion selection. Overall, a GF claim may positively affect perceptions of dairy products, particularly cheese, by increasing sensory expectations, healthiness and naturalness perceptions in Chinese consumers.

近年来，中国的乳制品消费量有所增加，然而，中国消费者对乳制品的认知还不是很清楚。本研究的目的是评估包装正面营养和草饲声称对中国消费者感知感官特征和份量选择的影响。参与者（n = 3058）完成了一项在线调查，并向他们提供了三种不同标签条件的产品之一——牛奶、马苏里拉奶酪或切达奶酪：(1)普通脂肪（RF）和普通脂肪草饲（RFGF）或(2)低脂肪（LF）和低脂肪草饲（LFGF）。参与者对每个标签条件下的感官、健康和自然感知进行打分。研究人员向参与者展示了食物分量的图片，并让他们选择可能食用的食物分量。通过双向方差分析分析脂肪标签和声明对感官、健康和自然感知以及份量选择的影响。考虑到预期的感官特征，RF牛奶对“回味”和“风味强度”的期望都高于LF牛奶，但预期的喜欢程度不受影响。在切达奶酪中，参与者预期LF切达奶酪比RF切达奶酪更喜欢，但对马苏里拉奶酪没有影响。人们认为LF版本的牛奶和切达奶酪比RF版本更健康，但马苏里拉奶酪则不然。在奶酪产品中加入GF的声明增加了人们对奶酪产品“健康”的预期喜爱和认知，并且在所有三种产品中，对GF的“自然”认知都更高。在份量方面，参与者选择了更大份量的低脂牛奶，而不是低脂牛奶，然而，无糖牛奶的说法并没有影响份量的选择。总体而言，无谷蛋白的声明可能会通过提高中国消费者的感官期望、健康和自然感，对乳制品（特别是奶酪）的认知产生积极影响。

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引用次数: 0

Gut health claims: How interoceptive-focused messages promote healthy food choice 肠道健康主张：以内感受为中心的信息如何促进健康食品的选择

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

Food Quality and Preference

Pub Date : 2025-11-25 DOI: 10.1016/j.foodqual.2025.105808

Kosuke Motoki , Hiroaki Ishii , Yoko Sugitani , Taku Togawa , Jaewoo Park

Consumers increasingly encounter “gut health” claims in food marketing, yet little is known about how such messages shape consumer perception and choice. We conceptualise interoceptive-focused messages as appeals that emphasise internal bodily states or functions related to interoceptive sensations (e.g., “supports gut health”), rather than external sensory attributes (e.g., taste, texture). Building on grounded cognition theory, two preregistered studies using yoghurt stimuli tested how these messages affect consumer perception and choice. Study 1 showed that interoceptive-focused messages elevated perceived interoceptive self-care, which indirectly increased choice likelihood, although there was no direct effect on choice. Study 2 provided evidence that consumer goals function as a moderator of the effect of message type on consumer choice. Interoceptive-focused messages were more effective when a health goal was salient, whereas exteroceptive-focused messages were more influential under a taste goal. These findings introduce a novel messaging strategy based on interoceptive cues and highlight its potential to promote healthier food choices among health-motivated consumers.

消费者越来越多地在食品营销中遇到“肠道健康”的说法，但人们对这些信息如何影响消费者的认知和选择知之甚少。我们将以内感受为中心的信息概念化为强调与内感受相关的内部身体状态或功能的呼吁（例如，“支持肠道健康”），而不是外部感官属性（例如，味道，质地）。在认知理论的基础上，两项预先注册的研究使用酸奶刺激来测试这些信息如何影响消费者的感知和选择。研究1表明，以内感受为中心的信息提高了内感受自我照顾的感知，这间接增加了选择的可能性，尽管对选择没有直接影响。研究2提供了消费者目标在信息类型对消费者选择的影响中起调节作用的证据。当健康目标突出时，内感受为中心的信息更有效，而在味觉目标下，外感受为中心的信息更有影响力。这些发现介绍了一种基于内感受性线索的新型信息传递策略，并强调了其在健康动机消费者中促进健康食品选择的潜力。

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引用次数: 0

Color-taste associations for food in text-to-image models 文本-图像模型中食物的颜色-味道关联

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

Food Quality and Preference

Pub Date : 2025-11-24 DOI: 10.1016/j.foodqual.2025.105807

Jorge A. Alvarado , Carlos Velasco

This study explores color-taste correspondences using text-to-image models within food (a context-specific domain) and provides insights into the models' sensitivity to such associations. Results confirmed the association of bitterness with black and saltiness with blue, while links between sweetness and red or sourness and yellow were inconsistent across food items. However, sweet foods described as bitter showed a reduction in red hues, being informative about the difference between expected and depicted taste. Findings suggest that emotional and semantic associations play an important role across a diverse range of food items. Extrinsic visual cues were frequently found in generated images, highlighting implications for food marketing and packaging.

本研究使用文本-图像模型在食物（一个特定于上下文的领域）中探索颜色-味道的对应关系，并提供了模型对这种关联的敏感性的见解。结果证实，苦味与黑色有关，咸味与蓝色有关，而甜味与红色或酸味与黄色之间的联系在不同的食物中并不一致。然而，被描述为苦味的甜味食物显示出红色的减少，这说明了预期和描述的味道之间的差异。研究结果表明，情感和语义关联在各种各样的食物中起着重要作用。在生成的图像中经常发现外部视觉线索，突出了食品营销和包装的含义。

引用次数: 0

Development and initial validation of spicy food somatosensory experience scale 辛辣食物体感体验量表的研制与初步验证

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

Food Quality and Preference

Pub Date : 2025-11-22 DOI: 10.1016/j.foodqual.2025.105804

Huizhen Qiu , Yidan Rui , Jiaqi Jing , Yuan Gao , Jiangming Chen , Yuchen Zhang , Siwen Zhen , Xiao Gao

Despite the potential for pain and discomfort caused by capsaicin intake, many people actively seek out and enjoy the intense somatosensory experiences it produces. Although the precise mechanisms underlying spicy food cravings remain unclear, existing studies consistently highlight the critical role of somatosensory experiences during consumption in shaping and maintaining these persistent preferences. To address this gap, the current study developed and validated the Spicy Food Somatosensory Experience Scale (SFSES) — a multidimensional self-report instrument designed to quantify subjective responses to spicy foods. The scale was constructed through a rigorous multi-phase process, beginning with open-ended surveys to generate initial items, followed by iterative refinement. Psychometric evaluation across two independent samples (total N = 1495) yielded and supported a four-factor structure identified via exploratory and confirmatory factor analyses. These four factors included Oral Burning, Gastrointestinal Upset, Thermal Sensation, Tingling and Lightness. The SFSES demonstrated excellent reliability and construct validity, as well as cross-sample consistency. It provides a precise and multi-dimensional measurement of spicy food-induced somatosensation, facilitating mechanistic investigations into hedonic processing and development and maintenance of craving formation.

尽管摄入辣椒素可能会引起疼痛和不适，但许多人积极寻求并享受它所产生的强烈的体感体验。尽管对辛辣食物渴望的确切机制尚不清楚，但现有的研究一致强调了在消费过程中形成和维持这些持久偏好的体感体验的关键作用。为了解决这一问题，本研究开发并验证了辛辣食物体感体验量表（SFSES），这是一种多维度的自我报告工具，旨在量化对辛辣食物的主观反应。该量表是通过严格的多阶段过程构建的，从开放式调查开始生成初始项目，然后是迭代改进。两个独立样本（总N = 1495）的心理测量评估得出并支持通过探索性和验证性因素分析确定的四因素结构。这四个因素包括口腔灼烧、胃肠不适、热感觉、刺痛和轻。该量表具有良好的信度、结构效度和跨样本一致性。它提供了辛辣食物引起的体感的精确和多维测量，促进了对享乐加工和渴望形成的发展和维持的机制研究。

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引用次数: 0

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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