Food Quality and Preference最新文献_第6页

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

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

Food Quality and Preference

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

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

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

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

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引用次数: 0

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

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

Food Quality and Preference

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

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

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

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

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引用次数: 0

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

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

Food Quality and Preference

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

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

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

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

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

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引用次数: 0

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

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

Food Quality and Preference

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

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

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

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

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引用次数: 0

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

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

Food Quality and Preference

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

Yue Qi , YuYing Chen , Lixin Chen , Laiquan Zou

Background

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

Methods

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

Results

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

Conclusion

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

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

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引用次数: 0

The effect of information framing on consumer perception of cell-cultured meat 信息框架对消费者对细胞培养肉认知的影响

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

Food Quality and Preference

Pub Date : 2025-11-08 DOI: 10.1016/j.foodqual.2025.105784

K.V. To , C. Miller , R. Boyer , S. O'Keefe , J. Lahne

Cell-cultured meat (CM), a meat alternative derived from animal cells grown in a lab using tissue-engineering techniques, is often presented as equivalent to conventional meat but produced more sustainably. Consumer acceptance of CM has been widely investigated and promoted through optimistic framing. Very few, if any, studies present potential, realistic downsides of CM or let consumers express their thoughts through open-ended questions. The current study examines the effect of information framing on consumers' closed and open-ended responses to CM. Through an online survey, adults (N = 1003, U.S.) were presented with either an ‘optimistic’ or ‘pessimistic’ information framing for CM, and responded to a series of closed- and open-ended questions. Natural Language Processing was applied to open-ended responses (sentiment analysis, topic modeling), and closed-ended responses were compared via

χ^{2}

and Mann-Whitney U tests. As expected, optimistic framing increased openness to CM: those in the ‘optimistic’ group were more likely to try and buy CM (p < 0.05), with open-ended responses showing curiosity to compare CM to conventional meat and/or try something new, interest in sustainability, and concern for animal welfare. Conversely, a ‘pessimistic’ information framing reduced consumer interest to try and buy CM (p < 0.05), with open-ended responses indicating unfamiliarity, concerns over ‘altered’ or ‘risky’ foods, and a perception of ‘fake’ meat explaining these responses. By comparing multiple framings and response types, this study helps CM researchers to better understand consumer responses and identify potential barriers and supports to product adoption.

细胞培养肉（CM）是一种从实验室中使用组织工程技术培养的动物细胞中提取的肉类替代品，通常被认为与传统肉类相当，但生产方式更可持续。通过乐观框架，消费者对管理的接受度得到了广泛的研究和促进。很少（如果有的话）研究展示了CM潜在的、现实的缺点，或者让消费者通过开放式问题表达他们的想法。本研究考察了信息框架对消费者对信息管理的封闭式和开放式反应的影响。通过一项在线调查，研究人员向成年人（美国1003人）展示了CM的“乐观”或“悲观”信息框架，并回答了一系列封闭式和开放式问题。自然语言处理应用于开放式回答（情感分析、主题建模），封闭式回答通过χ2和Mann-Whitney U检验进行比较。正如预期的那样，乐观框架增加了对肉制品的开放程度：“乐观”组的人更有可能尝试和购买肉制品（p < 0.05），开放式回答显示出对肉制品与传统肉类进行比较和/或尝试新事物的好奇心，对可持续性的兴趣，以及对动物福利的关注。相反，“悲观”的信息框架降低了消费者尝试和购买肉类的兴趣（p < 0.05），开放式的回答表明不熟悉，对“改变”或“危险”食品的担忧，以及对“假”肉的感知解释了这些反应。通过比较多种框架和反应类型，本研究有助于CM研究者更好地了解消费者的反应，并确定产品采用的潜在障碍和支持。

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引用次数: 0

Cross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data 小豆消费者认知的跨文化分析：使用韩国和日本问答话语数据的主题建模方法

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

Food Quality and Preference

Pub Date : 2025-11-07 DOI: 10.1016/j.foodqual.2025.105785

Seo-Young Kim , Hee Jeong Hwang , Daeun Kim , Ra Yoo , Jung Han Yoon Park , Hee Yang , Ki Won Lee

Food is both nourishment and narrative. As an everyday cultural artifact, it reflects how societies perceive health, identity, and tradition. Although Korea and Japan are often assumed to share similar food perceptions due to geographic and historical proximity, subtle yet meaningful cultural divergences have remained underexplored. This study investigates how consumers in these two countries perceive adzuki beans, a traditional and symbolically rich ingredient, by analyzing large-scale, user-generated content from Q&A platforms, specifically Korea's Naver Knowledge iN and Japan's Yahoo! Chiebukuro. Using Latent Dirichlet Allocation topic modeling, we identify and compare culturally embedded themes found in the digital discourse of both nations. The analysis reveals that Korean consumers tend to frame adzuki beans within health-related concerns, medicinal functions, and family ritual uses, often linked to traditional values and ancestral practices. In contrast, Japanese consumers associate adzuki beans with culinary enjoyment, regional consumption, and aesthetic expression, reflecting a perception rooted in communal participation and everyday pleasure rather than functional healing. Food perception across different countries reflects diverse cognitive orientations, encompassing ritual, health, regional, and sensory emphases shaped by distinct historical, institutional, and social contexts. By leveraging a bottom-up, data-driven approach, this study offers both methodological and substantive contributions to the study of consumer perception and cross-cultural food discourse, providing insights relevant to culturally informed product development, food industry strategy, and international market adaptation.

食物既是营养又是叙事。作为一种日常文化产物，它反映了社会如何看待健康、身份和传统。虽然由于地理和历史上的接近，韩国和日本通常被认为有着相似的食物观念，但微妙而有意义的文化差异仍未得到充分探讨。本研究通过分析来自问答平台（特别是韩国的Naver Knowledge in和日本的Yahoo!）的大规模用户生成内容，调查了这两个国家的消费者如何看待小豆这种传统的、具有丰富象征意义的成分。Chiebukuro。使用潜在狄利克雷分配主题建模，我们识别并比较了两国数字话语中发现的文化嵌入式主题。分析显示，韩国消费者倾向于将小豆与健康相关，药用功能和家庭仪式用途联系起来，通常与传统价值观和祖先的做法有关。相比之下，日本消费者将小豆与烹饪享受、地区消费和审美表达联系在一起，反映了一种根植于社区参与和日常快乐而不是功能性治疗的观念。不同国家的食物感知反映了不同的认知取向，包括由不同的历史、制度和社会背景形成的仪式、健康、区域和感官重点。通过利用自下而上、数据驱动的方法，本研究为消费者感知和跨文化食品话语的研究提供了方法论和实质性的贡献，为文化知情的产品开发、食品行业战略和国际市场适应提供了相关见解。

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引用次数: 0

Cluster trimming: Improving segment homogeneity in product testing with consumers 集群修剪：提高消费者在产品测试中的细分同质性

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

Food Quality and Preference

Pub Date : 2025-11-06 DOI: 10.1016/j.foodqual.2025.105782

Sara R. Jaeger , Hal MacFie , J. Benedict Lawlor , Laurence Fillion , Nicolas Antille , Andreas Rytz , Anne Hasted

Sensory and consumer researchers are often required to identify clusters of consumers based on product liking. A widespread, if informally held, belief is that many studies contain a group of consumers whose data differ from the product means in their assigned cluster. The implication could be less discrimination between samples within a cluster, leading to poorer decision-making. This research presents a variant of existing cluster analysis methods to potentially improve insights by excluding subjects with non-typical response behaviour. The approach is intuitive, easy to implement, and cluster algorithm agnostic. After removing non-discriminators (i.e., those who like all samples equally), the principle is to conduct cluster analysis and then calculate the correlation of each subject's liking ratings with the mean in their assigned cluster, setting a fixed “trim out” threshold for the correlation coefficient. Consumers with correlations below the threshold are classified as non-typical and excluded. After introducing cluster trimming in a case study, the method is applied to another 29 data sets representing category appraisal and product optimisation applications. On average, the cluster-trimming process resulted in around 1/3 of study participants being “trimmed out.” These consumers tended to discriminate less between samples than the participants who were retained following cluster trimming. While cluster trimming was found to add some value regarding product discrimination, this benefit was somewhat obscured by the reduction in cluster size. Exploring within-cluster heterogeneity, made possible by examining histograms of correlation coefficients (r-values), is recommended. Because the cluster trimming approach is correlational, it should not be used in product studies with too few samples (n < 6).

感官和消费者研究人员经常需要根据产品喜好来确定消费者群体。一个广为流传的信念是，许多研究都包含了一组消费者，他们的数据与所分配的聚类中的产品均值不同。这可能意味着一个集群中样本之间的歧视更少，从而导致更差的决策。本研究提出了现有聚类分析方法的一种变体，通过排除具有非典型反应行为的受试者来潜在地提高洞察力。该方法直观、易于实现，且与聚类算法无关。在去除非判别者（即对所有样本都同样喜欢的人）之后，其原理是进行聚类分析，然后计算每个受试者的喜欢程度与其所分配的聚类中的平均值的相关性，并为相关系数设置一个固定的“修剪”阈值。相关性低于阈值的消费者被归类为非典型并被排除在外。在案例研究中引入聚类修剪后，该方法应用于代表类别评估和产品优化应用的另外29个数据集。平均而言，集群修剪过程导致大约1/3的研究参与者被“修剪”。这些消费者倾向于在样本之间的区别，而不是在集群修剪后保留的参与者。虽然集群修剪被发现增加了一些关于产品歧视的价值，但这种好处在一定程度上被集群大小的减少所掩盖。建议通过检查相关系数（r值）的直方图来探索集群内的异质性。因为聚类修剪方法是相关的，它不应该在样本太少的产品研究中使用（n < 6）。

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引用次数: 0

“Seeing taste”: How new vegetable colors and organic labels shape consumer taste expectations “看味道”：新的蔬菜颜色和有机标签如何塑造消费者的口味期望

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

Food Quality and Preference

Pub Date : 2025-11-06 DOI: 10.1016/j.foodqual.2025.105781

Dacinia Crina Petrescu , Iris Vermeir , Ruxandra Malina Petrescu-Mag , Damaris Fabiana Pocol

Taste perception is a complex multisensory experience, with visual cues playing a critical role in shaping expectations. This study investigates how the expected taste (sweet, sour, salty, bitter, and hot) of bell peppers in new colors – brown and purple – is influenced by the presence of quality labels: organic, local, or none. Using a between-subjects design, data were collected from an online sample of 396 Romanian consumers. A two-way MANOVA examined the interaction between pepper color and label condition on taste expectations. Findings reveal that consumers' expectations of taste vary significantly depending on pepper color. Moreover, the presence of an organic label moderates this effect. Specifically, when labeled organic, brown peppers are expected to have a more intense taste profile (sour, salty, bitter, and hot) than purple peppers. Interestingly, sweetness expectations were not influenced by color or label condition. The local label did not exhibit a moderating effect. These results offer valuable insights into how consumers interpret novel visual cues and quality labels. The findings have implications for public health and environmental policy, particularly in promoting plant-based diets, as well as for farmers and retailers who use color and labeling strategies to market fresh produce.

味觉是一种复杂的多感官体验，视觉线索在形成预期中起着关键作用。这项研究调查了新颜色——棕色和紫色——的甜椒的预期味道（甜、酸、咸、苦和辣）是如何受到质量标签的影响的：有机的，本地的，或者没有。采用受试者间设计，从396名罗马尼亚消费者的在线样本中收集数据。双向方差分析检验了辣椒颜色和标签条件对味道期望的相互作用。调查结果显示，消费者对辣椒味道的期望因辣椒颜色的不同而有很大差异。此外，有机标签的存在缓和了这种影响。具体来说，当贴上有机标签时，棕色辣椒比紫色辣椒的味道更强烈（酸、咸、苦和辣）。有趣的是，甜味预期不受颜色或标签条件的影响。本地标签没有显示出调节作用。这些结果为消费者如何解读新颖的视觉线索和质量标签提供了有价值的见解。这些发现对公共卫生和环境政策有影响，特别是在促进植物性饮食方面，以及对使用颜色和标签策略销售新鲜农产品的农民和零售商有影响。

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引用次数: 0

Context matters: How congruency of digital immersive environment and meal context affect consumer evaluations of plant-based products at two different levels of liking 情境问题：数字沉浸式环境和膳食情境的一致性如何影响消费者在两个不同喜欢水平上对植物性产品的评价

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

Food Quality and Preference

Pub Date : 2025-11-05 DOI: 10.1016/j.foodqual.2025.105776

Rebekah Orr , Caroline Giezenaar , Jonathan Godfrey , Simone Poggesi , Joanne Hort

Context can impact liking and emotional response, meaning traditional consumer testing methods lacking contextual cues may fail to reflect real-life assessments. As research on consumer acceptance of plant-based meat alternatives becomes increasingly popular, it is essential not to overlook the influence of context on acceptance.

Using a within-subject design with 109 consumers, this study aimed to investigate whether affective response (liking and emotional response) to one liked and one disliked plant-based meatball alternative differed between i) a central location test (CLT) and two digitally recreated environments: one congruent (a home), one incongruent (classical music concert), and ii) products tasted alone and combined with tomato sauce.

For both products adding sauce significantly increased liking (overall, appearance, flavour, and texture) (p < 0.001) and ratings for several positive emotions (p < 0.05). Notably, for the less-liked product, sauce addition had more impact on expected liking (t = 6.28, p < 0.001), appearance (t = 5.61, p < 0.001) and flavour (t = 2.28, p = 0.023) liking compared to the more-liked product. Comparing environments, only the disliked product had higher ratings for expected, appearance, and texture liking in the home compared to the concert and CLT (all p < 0.05). Regardless of the product, ratings for several positive emotions were higher (p < 0.05) in the congruent home than in the other environments. These results emphasise the need for product evaluations in contexts with greater ecological validity and indicate heightened sensitivity of a disliked meat alternative to contextual influences.

情境可以影响喜好和情绪反应，这意味着缺乏情境线索的传统消费者测试方法可能无法反映现实生活中的评估。随着对消费者接受植物性肉类替代品的研究越来越受欢迎，至关重要的是不要忽视环境对接受度的影响。使用109名消费者的主题内设计，本研究旨在调查对一个喜欢和一个不喜欢的植物肉球替代品的情感反应（喜欢和情绪反应）在i)中心位置测试（CLT）和两个数字重建环境之间是否存在差异：一个一致（家），一个不一致（古典音乐会），以及ii)单独品尝和与番茄酱结合的产品。对于这两种产品，添加酱料显著增加了人们的喜欢程度（总体、外观、味道和质地）（p < 0.001）和几种积极情绪的评分（p < 0.05）。值得注意的是，对于不太喜欢的产品，与更喜欢的产品相比，酱料添加对预期喜欢度（t = 6.28, p < 0.001）、外观（t = 5.61, p < 0.001）和味道（t = 2.28, p = 0.023）的影响更大。比较环境，只有不喜欢的产品在家庭中的预期、外观和质地上的评分高于音乐会和CLT（均p <； 0.05）。无论产品如何，在一致的家庭中，几个积极情绪的评分高于其他环境（p < 0.05）。这些结果强调需要在更大的生态有效性背景下进行产品评估，并表明不受欢迎的肉类替代品对环境影响的敏感性提高。

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引用次数: 0