Food Quality and Preference最新文献

英文中文

The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour

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

Food Quality and Preference

Pub Date : 2024-12-31 DOI: 10.1016/j.foodqual.2024.105424

Duc Tran , Hans De Steur , Xavier Gellynck , Andreas Papadakis , Joachim J. Schouteten

Recent incidents of food fraud and growing concerns about sustainability in food production have led to increased consumer preference for food traceability. Governments, responsible for enforcing food traceability regulations and overseeing food systems, play a crucial role in this context. Consequently, trust in government could significantly influence consumer behaviour and their valuation of food traceability systems. Blockchain (BC) technology, recently implemented in food traceability, has gained popularity due to its potential to create a “trustless” trust environment. This study aims to understand how consumers with varying levels of trust in the government value BC-based traceability systems. An online choice experiment (n = 707) focused on Greek feta cheese was conducted to explore this relationship. Four consumer segments were identified, profiled, and labelled as Engaged, Sceptic, Vigilant, and Reliant. The findings reveal that consumers with low trust in government and a high tendency to seek product information place a high value on BC-based food traceability compared to other labelling schemes. Conversely, consumers who trust the government and do not actively seek product information show a preference for the well-known PDO certification over food traceability labels. These results highlight the potential for promoting BC-based traceability among consumers, as a sizeable segment demonstrates interest in such traceable products.

{"title":"The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour","authors":"Duc Tran , Hans De Steur , Xavier Gellynck , Andreas Papadakis , Joachim J. Schouteten","doi":"10.1016/j.foodqual.2024.105424","DOIUrl":"10.1016/j.foodqual.2024.105424","url":null,"abstract":"<div><div>Recent incidents of food fraud and growing concerns about sustainability in food production have led to increased consumer preference for food traceability. Governments, responsible for enforcing food traceability regulations and overseeing food systems, play a crucial role in this context. Consequently, trust in government could significantly influence consumer behaviour and their valuation of food traceability systems. Blockchain (BC) technology, recently implemented in food traceability, has gained popularity due to its potential to create a “trustless” trust environment. This study aims to understand how consumers with varying levels of trust in the government value BC-based traceability systems. An online choice experiment (<em>n</em> = 707) focused on Greek feta cheese was conducted to explore this relationship. Four consumer segments were identified, profiled, and labelled as Engaged, Sceptic, Vigilant, and Reliant. The findings reveal that consumers with low trust in government and a high tendency to seek product information place a high value on BC-based food traceability compared to other labelling schemes. Conversely, consumers who trust the government and do not actively seek product information show a preference for the well-known PDO certification over food traceability labels. These results highlight the potential for promoting BC-based traceability among consumers, as a sizeable segment demonstrates interest in such traceable products.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105424"},"PeriodicalIF":4.9,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods

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

Food Quality and Preference

Pub Date : 2024-12-25 DOI: 10.1016/j.foodqual.2024.105422

Soo-Hyun Lee , Jae-Hee Hong

High levels of stress often lead to craving for certain sensory experiences, with certain foods potentially influencing emotional and psychological changes that help alleviate negative emotions. This study aimed to investigate how consuming foods with specific sensory attributes affects laboratory-induced stress. A total of 175 participants were assigned to five groups, each consuming spicy chicken, sweet cake, green salad, water or no food (n = 35/group). Non-randomized assignment based on pre-surveyed preferences was used to minimize stress from consuming disliked flavors. During a stress condition induced by an adaptive arithmetic paced auditory serial addition test and a cold pressor test, participants consumed a provided sample. Perceived stress level, emotional responses, blood pressure, and heart rate were accessed at baseline, pre-and post-stress induction, post-sample intake, and post-recovery phase. Heart rate variability (HRV) was continuously measured throughout. The results indicated a significant association between the intake of spicy chicken and sweet cake and a reduction in perceived stress. The spicy chicken was associated with high-arousal positive emotions immediately after intake, while the sweet cake intake aligned more with low-arousal positive emotions. However, emotional arousal levels in both groups appeared to shift toward a mixed state during the recovery phase. Consuming spicy food was significantly associated with greater HRV compared to the other foods, suggesting a substantial increase in relaxation and calmness even after recovery. These findings provide scientific evidence that helps understand the craving for spicy and sweet foods during periods of stress.

{"title":"Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods","authors":"Soo-Hyun Lee , Jae-Hee Hong","doi":"10.1016/j.foodqual.2024.105422","DOIUrl":"10.1016/j.foodqual.2024.105422","url":null,"abstract":"<div><div>High levels of stress often lead to craving for certain sensory experiences, with certain foods potentially influencing emotional and psychological changes that help alleviate negative emotions. This study aimed to investigate how consuming foods with specific sensory attributes affects laboratory-induced stress. A total of 175 participants were assigned to five groups, each consuming spicy chicken, sweet cake, green salad, water or no food (<em>n</em> = 35/group). Non-randomized assignment based on pre-surveyed preferences was used to minimize stress from consuming disliked flavors. During a stress condition induced by an adaptive arithmetic paced auditory serial addition test and a cold pressor test, participants consumed a provided sample. Perceived stress level, emotional responses, blood pressure, and heart rate were accessed at baseline, pre-and post-stress induction, post-sample intake, and post-recovery phase. Heart rate variability (HRV) was continuously measured throughout. The results indicated a significant association between the intake of spicy chicken and sweet cake and a reduction in perceived stress. The spicy chicken was associated with high-arousal positive emotions immediately after intake, while the sweet cake intake aligned more with low-arousal positive emotions. However, emotional arousal levels in both groups appeared to shift toward a mixed state during the recovery phase. Consuming spicy food was significantly associated with greater HRV compared to the other foods, suggesting a substantial increase in relaxation and calmness even after recovery. These findings provide scientific evidence that helps understand the craving for spicy and sweet foods during periods of stress.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105422"},"PeriodicalIF":4.9,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Japanese-made or Chinese-made? Exploring the country-of-origin (COO) effect on insect-based foods

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

Food Quality and Preference

Pub Date : 2024-12-24 DOI: 10.1016/j.foodqual.2024.105421

Zining Wang , Jaewoo Park

Over the past decade, insect-based food has garnered increasing attention from both the public and researchers. As the insect-based food market continues to develop, cross-border trade will become an integral part of this growing industry. This highlights the necessity for both researchers and practitioners to pay closer attention to the country-of-origin (COO) effect in the context of these novel foods. The current research focused on Eastern countries and revealed that Japanese consumers are more willing to accept insect-based foods produced in Japan than those produced in China. Additionally, our findings show that both the country where the insect-based foods are processed (COO of processing) and the country where the insect ingredients are farmed (COO of farming) influence consumer acceptance of insect-based foods. Moreover, the COO effect does not appear to be driven primarily by the congruence between the COO of brand and the COO of processing. Importantly, we examined several mechanisms underlying the COO effect, demonstrating that Japanese consumers perceive Japanese-made insect-based foods as safer and tastier than their Chinese-made counterparts. Besides, they perceive that purchasing Japanese-made products would be viewed more favorably by others. The differences in these three aspects ultimately lead to higher acceptance of Japanese-made insect-based foods.

{"title":"Japanese-made or Chinese-made? Exploring the country-of-origin (COO) effect on insect-based foods","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2024.105421","DOIUrl":"10.1016/j.foodqual.2024.105421","url":null,"abstract":"<div><div>Over the past decade, insect-based food has garnered increasing attention from both the public and researchers. As the insect-based food market continues to develop, cross-border trade will become an integral part of this growing industry. This highlights the necessity for both researchers and practitioners to pay closer attention to the country-of-origin (COO) effect in the context of these novel foods. The current research focused on Eastern countries and revealed that Japanese consumers are more willing to accept insect-based foods produced in Japan than those produced in China. Additionally, our findings show that both the country where the insect-based foods are processed (COO of processing) and the country where the insect ingredients are farmed (COO of farming) influence consumer acceptance of insect-based foods. Moreover, the COO effect does not appear to be driven primarily by the congruence between the COO of brand and the COO of processing. Importantly, we examined several mechanisms underlying the COO effect, demonstrating that Japanese consumers perceive Japanese-made insect-based foods as safer and tastier than their Chinese-made counterparts. Besides, they perceive that purchasing Japanese-made products would be viewed more favorably by others. The differences in these three aspects ultimately lead to higher acceptance of Japanese-made insect-based foods.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105421"},"PeriodicalIF":4.9,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reimagining fast food: Consumers' judgments and acceptance of fast food alternatives

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

Food Quality and Preference

Pub Date : 2024-12-18 DOI: 10.1016/j.foodqual.2024.105420

Daphne Sobolev

Fast food corporations specializing in cheeseburgers are highly successful. However, consumption of cheeseburgers' main components (white flour buns, cheese, and beef patties) has been related to public health risks and environmental issues. Drawing on the theory of planned behavior, this study aimed to characterize consumers' acceptance of burger component alternatives (wholegrain buns, vegetables, and hybrid beef-oat patties) that promoted cardiovascular health and were more environmentally-friendly than some of the offered items. Analyzing the results of two online surveys comprising choice and rating tasks (N = 986), this study suggested that most consumers perceived the alternatives to be healthier but less tasty than the original items. Many consumers were unsure about the alternatives' environmental impact. Consumers' taste judgments influenced their acceptance of the alternatives more strongly than their healthiness and environmental impact judgments, and these results were robust for consumers who were concerned about their health, had high body mass indices, or ate fast food frequently. Accordingly, most consumers preferred the original burger components over the alternatives. Nevertheless, a substantial proportion of consumers perceived the healthier alternatives to be tastier, expressed their readiness to adopt them, and were willing to pay for them. This study offers applications for fast food corporations and educators.

{"title":"Reimagining fast food: Consumers' judgments and acceptance of fast food alternatives","authors":"Daphne Sobolev","doi":"10.1016/j.foodqual.2024.105420","DOIUrl":"10.1016/j.foodqual.2024.105420","url":null,"abstract":"<div><div>Fast food corporations specializing in cheeseburgers are highly successful. However, consumption of cheeseburgers' main components (white flour buns, cheese, and beef patties) has been related to public health risks and environmental issues. Drawing on the theory of planned behavior, this study aimed to characterize consumers' acceptance of burger component alternatives (wholegrain buns, vegetables, and hybrid beef-oat patties) that promoted cardiovascular health and were more environmentally-friendly than some of the offered items. Analyzing the results of two online surveys comprising choice and rating tasks (<em>N</em> = 986), this study suggested that most consumers perceived the alternatives to be healthier but less tasty than the original items. Many consumers were unsure about the alternatives' environmental impact. Consumers' taste judgments influenced their acceptance of the alternatives more strongly than their healthiness and environmental impact judgments, and these results were robust for consumers who were concerned about their health, had high body mass indices, or ate fast food frequently. Accordingly, most consumers preferred the original burger components over the alternatives. Nevertheless, a substantial proportion of consumers perceived the healthier alternatives to be tastier, expressed their readiness to adopt them, and were willing to pay for them. This study offers applications for fast food corporations and educators.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105420"},"PeriodicalIF":4.9,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

It's not just for the pleasure of drinking it! modeling the acceptance and purchase intention of a functional chocolate beverage in Colombia

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

Food Quality and Preference

Pub Date : 2024-12-16 DOI: 10.1016/j.foodqual.2024.105415

Beatriz Londoño-Giraldo , Elly V. Acosta , Juan Diego Torres

In recent years, functional foods have gained popularity worldwide due to their perceived health benefits, especially in developed countries. This study investigates the acceptance and purchase intention of a functional cocoa-based beverage in Colombia, where annual per capita cocoa consumption is 1.0 kg, exceeding the global average of 0.65 kg. Using sensory evaluation methods, including the Just About Right (JAR) methodology and structural equation modeling (PLS-SEM), the study assesses how sensory perceptions (such as taste, aroma, and texture) and perceived functional benefits (digestive, energy, and mental) influence product acceptance and purchase intention. Three hundred eighty-nine consumers participated in this study, consuming a functional cocoa beverage containing 100 mg of cocoa flavanols daily for seven days. Sensory evaluations revealed that 90 % of participants found attributes such as color and aroma “Just About Right,” although 27.6 % rated sweetness too low. The structural model demonstrated that sensory perceptions positively influenced product acceptance (β = 0.363) and purchase intention (β = 0.403). However, perceived functional benefits moderated these relationships, with consumers who valued functional claims more willing to overlook suboptimal sensory attributes. The findings underscore the importance of balancing sensory quality and functional claims in product development. While functional benefits can drive purchase intentions, sensory appeal remains critical to consumer acceptance, especially in traditional food markets like Colombia. This study paves the way for future research that should extend this approach to other food categories, exploring the interplay between sensory attributes, functional benefits, and consumer behavior.

{"title":"It's not just for the pleasure of drinking it! modeling the acceptance and purchase intention of a functional chocolate beverage in Colombia","authors":"Beatriz Londoño-Giraldo , Elly V. Acosta , Juan Diego Torres","doi":"10.1016/j.foodqual.2024.105415","DOIUrl":"10.1016/j.foodqual.2024.105415","url":null,"abstract":"<div><div>In recent years, functional foods have gained popularity worldwide due to their perceived health benefits, especially in developed countries. This study investigates the acceptance and purchase intention of a functional cocoa-based beverage in Colombia, where annual per capita cocoa consumption is 1.0 kg, exceeding the global average of 0.65 kg. Using sensory evaluation methods, including the Just About Right (JAR) methodology and structural equation modeling (PLS-SEM), the study assesses how sensory perceptions (such as taste, aroma, and texture) and perceived functional benefits (digestive, energy, and mental) influence product acceptance and purchase intention. Three hundred eighty-nine consumers participated in this study, consuming a functional cocoa beverage containing 100 mg of cocoa flavanols daily for seven days. Sensory evaluations revealed that 90 % of participants found attributes such as color and aroma “Just About Right,” although 27.6 % rated sweetness too low. The structural model demonstrated that sensory perceptions positively influenced product acceptance (β = 0.363) and purchase intention (β = 0.403). However, perceived functional benefits moderated these relationships, with consumers who valued functional claims more willing to overlook suboptimal sensory attributes. The findings underscore the importance of balancing sensory quality and functional claims in product development. While functional benefits can drive purchase intentions, sensory appeal remains critical to consumer acceptance, especially in traditional food markets like Colombia. This study paves the way for future research that should extend this approach to other food categories, exploring the interplay between sensory attributes, functional benefits, and consumer behavior.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105415"},"PeriodicalIF":4.9,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Territorial brand equity in the wine market and the role of the organic label: A consumer perspective

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

Food Quality and Preference

Pub Date : 2024-12-14 DOI: 10.1016/j.foodqual.2024.105419

Andrea Dominici , Fabio Boncinelli , Enrico Marone , Leonardo Casini

Organic certification can be a powerful differentiation marketing strategy for wine producers. However, the role of this certification in attracting consumers depends on its synergy with other factors that are associated with and interact alongside it, such as the brand. This study examines consumers' perceptions and purchasing behaviour when the organic label coexists with different levels of territorial brand equity (in our case, Geographical Indication). A 2 (Geographical Indication brand equity: high vs. low) by 2 (organic: organic label vs. no label) between-subjects factorial design experiment was conducted to test the interaction effects of these two dimensions. Data were collected from 412 wine consumers. The results demonstrate that when territorial brand equity is low, the organic label increases consumers' taste perception, perceived quality, and willingness to pay a premium price. In contrast, organic certification does not significantly influence consumer purchase behaviour for high-equity brand wines.

引用次数: 0

Identification and profiling of socioeconomic and health characteristics associated with consumer food purchasing behaviours using machine learning

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

Food Quality and Preference

Pub Date : 2024-12-13 DOI: 10.1016/j.foodqual.2024.105417

Daniel T. Burke , Martin Boudou , Jennifer McCarthy , Majid Bahramian , Courage Krah , Christina Kenny , Paul Hynds , Anushree Priyadarshini

Food systems and food-related policies influence food consumption, dietary patterns, and human and environmental health. Consumers play a vital role in enhancing health and sustainability through their purchasing choices. To identify and cluster food purchasing behaviours and map relationships, a cross-sectional survey was conducted across Ireland with a sample size of 957 adults. Two-step cluster analysis, generalised linear models, and recursive partitioning and regression trees were used to elucidate adherence to identified food purchasing behavioural clusters. Three clusters (‘food quality’, ‘taste’, and ‘price’) were identified based on food purchasing priorities and statistically categorised. ‘Food quality’ members were significantly less likely categorically obese (OR = 0.32) and more likely to have a postgraduate degree (OR = 1.59–1.76). ‘Taste’ members were almost twice as likely to be classified as obese (OR = 1.96), have/had diabetes (OR = 2.24), and have secondary-level education as their highest level of attainment (OR = 1.73). ‘Price’ members had the highest mean body mass index (28.03 kg/m²), were more likely younger (25–34 years) (OR = 1.43) and were more likely to have lower annual household income (<€24,999) (OR = 1.89). Machine learning models demonstrated an increasingly efficacious fit for predicting adherence to ‘food quality’ membership (area under the curve = 0.72), with education, body mass index, meat/seafood purchase location, food retailer distance, and dietary pattern identified as major predictors. Findings emphasise the need for tailored, evidence-based policies to modify physical environments, improve economic conditions, and enhance consumer awareness to promote diets balancing nutritional quality and sustainability.

{"title":"Identification and profiling of socioeconomic and health characteristics associated with consumer food purchasing behaviours using machine learning","authors":"Daniel T. Burke , Martin Boudou , Jennifer McCarthy , Majid Bahramian , Courage Krah , Christina Kenny , Paul Hynds , Anushree Priyadarshini","doi":"10.1016/j.foodqual.2024.105417","DOIUrl":"10.1016/j.foodqual.2024.105417","url":null,"abstract":"<div><div>Food systems and food-related policies influence food consumption, dietary patterns, and human and environmental health. Consumers play a vital role in enhancing health and sustainability through their purchasing choices. To identify and cluster food purchasing behaviours and map relationships, a cross-sectional survey was conducted across Ireland with a sample size of 957 adults. Two-step cluster analysis, generalised linear models, and recursive partitioning and regression trees were used to elucidate adherence to identified food purchasing behavioural clusters. Three clusters (‘food quality’, ‘taste’, and ‘price’) were identified based on food purchasing priorities and statistically categorised. ‘Food quality’ members were significantly less likely categorically obese (OR = 0.32) and more likely to have a postgraduate degree (OR = 1.59–1.76). ‘Taste’ members were almost twice as likely to be classified as obese (OR = 1.96), have/had diabetes (OR = 2.24), and have secondary-level education as their highest level of attainment (OR = 1.73). ‘Price’ members had the highest mean body mass index (28.03 kg/m<sup>2</sup>), were more likely younger (25–34 years) (OR = 1.43) and were more likely to have lower annual household income (<€24,999) (OR = 1.89). Machine learning models demonstrated an increasingly efficacious fit for predicting adherence to ‘food quality’ membership (area under the curve = 0.72), with education, body mass index, meat/seafood purchase location, food retailer distance, and dietary pattern identified as major predictors. Findings emphasise the need for tailored, evidence-based policies to modify physical environments, improve economic conditions, and enhance consumer awareness to promote diets balancing nutritional quality and sustainability.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105417"},"PeriodicalIF":4.9,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tasting in tune: The influence of music on taste evaluation under visual masking conditions

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

Food Quality and Preference

Pub Date : 2024-12-12 DOI: 10.1016/j.foodqual.2024.105418

David Guedes, Marília Prada, Margarida V. Garrido

This study investigates the effect of music on the evaluation of drinks presented unmasked (in open cups) or masked (in closed cups with opaque lids). Participants tasted five drink samples (varying in color and flavor) while listening to a sweet (SW) and a non-sweet (NS) soundtrack (within participants). Listening to the SW (vs. NS) soundtrack significantly increased the reported sweetness of drinks, whereas the NS (vs. SW) soundtrack increased sourness ratings. Moreover, participants liked the samples more and provided higher pleasantness ratings in the SW music condition. The visual masking manipulation (unmasked vs. masked) did not influence taste ratings. However, participants in the unmasked condition (n = 65) liked the samples more and rated them as more pleasant than those who tasted the masked samples (n = 63). Moreover, a significant interaction between music and visual masking suggested that music increased pleasantness ratings only when the samples were visible. In contrast, in the masked condition, pleasantness ratings remained nearly unchanged. These findings emphasize the potential of music for improving taste perception independently of visual cues. However, they also indicate that the use of opaque lids can worsen the hedonic experience and reduce some of the beneficial effects of music in a drinking situation.

{"title":"Tasting in tune: The influence of music on taste evaluation under visual masking conditions","authors":"David Guedes, Marília Prada, Margarida V. Garrido","doi":"10.1016/j.foodqual.2024.105418","DOIUrl":"10.1016/j.foodqual.2024.105418","url":null,"abstract":"<div><div>This study investigates the effect of music on the evaluation of drinks presented unmasked (in open cups) or masked (in closed cups with opaque lids). Participants tasted five drink samples (varying in color and flavor) while listening to a sweet (SW) and a non-sweet (NS) soundtrack (within participants). Listening to the SW (vs. NS) soundtrack significantly increased the reported sweetness of drinks, whereas the NS (vs. SW) soundtrack increased sourness ratings. Moreover, participants liked the samples more and provided higher pleasantness ratings in the SW music condition. The visual masking manipulation (unmasked vs. masked) did not influence taste ratings. However, participants in the unmasked condition (<em>n</em> = 65) liked the samples more and rated them as more pleasant than those who tasted the masked samples (<em>n</em> = 63). Moreover, a significant interaction between music and visual masking suggested that music increased pleasantness ratings only when the samples were visible. In contrast, in the masked condition, pleasantness ratings remained nearly unchanged. These findings emphasize the potential of music for improving taste perception independently of visual cues. However, they also indicate that the use of opaque lids can worsen the hedonic experience and reduce some of the beneficial effects of music in a drinking situation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105418"},"PeriodicalIF":4.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study

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

Food Quality and Preference

Pub Date : 2024-12-12 DOI: 10.1016/j.foodqual.2024.105416

Samuel Zumthurm , Ioannis Papathanail , Lubnaa Abdur Rahman , Lorenzo Brigato , Stavroula Mougiakakou , Aline Stämpfli

Current levels of meat consumption in developed countries exceed nutritional recommendations and harm the environment. A promising intervention to reduce meat consumption is prompts, that is, reminders to perform a specific behavior in a particular situation. The present study tested a written prompt combined with an adapted version of the visualized Swiss dietary recommendations ‘Swiss Food Pyramid’ in the field. The study was conducted simultaneously in two staff restaurants with a two-week baseline period followed by a two-week intervention period. Participants (n = 131) photographed their food choices in the staff restaurants using a depth camera provided. The amount of meat on their plates was estimated using the automatic volume estimation module by goFOOD™, an artificial intelligence-based automatic dietary assessment system. The results showed that participants in one staff restaurant preferred the vegetarian menu over the meat menu when exposed to the intervention, consequently reducing their meat consumption. The intervention was particularly successful among participants with a positive attitude toward environmental protection and high health consciousness. Participants who enjoyed meat for hedonistic reasons and who ate meat the most frequently were less influenced by the intervention. In the other staff restaurant, the intervention had no effect. Potential reasons are discussed in light of the different clientele of the two staff restaurants.

{"title":"Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study","authors":"Samuel Zumthurm , Ioannis Papathanail , Lubnaa Abdur Rahman , Lorenzo Brigato , Stavroula Mougiakakou , Aline Stämpfli","doi":"10.1016/j.foodqual.2024.105416","DOIUrl":"10.1016/j.foodqual.2024.105416","url":null,"abstract":"<div><div>Current levels of meat consumption in developed countries exceed nutritional recommendations and harm the environment. A promising intervention to reduce meat consumption is prompts, that is, reminders to perform a specific behavior in a particular situation. The present study tested a written prompt combined with an adapted version of the visualized Swiss dietary recommendations ‘Swiss Food Pyramid’ in the field. The study was conducted simultaneously in two staff restaurants with a two-week baseline period followed by a two-week intervention period. Participants (<em>n</em> = 131) photographed their food choices in the staff restaurants using a depth camera provided. The amount of meat on their plates was estimated using the automatic volume estimation module by goFOOD™, an artificial intelligence-based automatic dietary assessment system. The results showed that participants in one staff restaurant preferred the vegetarian menu over the meat menu when exposed to the intervention, consequently reducing their meat consumption. The intervention was particularly successful among participants with a positive attitude toward environmental protection and high health consciousness. Participants who enjoyed meat for hedonistic reasons and who ate meat the most frequently were less influenced by the intervention. In the other staff restaurant, the intervention had no effect. Potential reasons are discussed in light of the different clientele of the two staff restaurants.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105416"},"PeriodicalIF":4.9,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations

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

Food Quality and Preference

Pub Date : 2024-12-10 DOI: 10.1016/j.foodqual.2024.105413

Xiao Zhou , Daniele Asioli , Kristin Jürkenbeck

Increasing consumer demand for sustainable, locally produced, and fresh vegetables has prompted the crop industry to adopt new soilless farming systems (SFSs) to supply higher-yield, fresher, and more sustainable foods. To address the anticipated increasing and complex consumer demand for SFSs foods, it is essential to better understand the factors affecting consumer preferences for these new products. The scope of this review is threefold: (i) to identify the main factors influencing consumers' views on SFSs foods (e.g., hydroponics, aquaponics, and vertical farming); (ii) to discuss implications and recommendations for food industries and policymakers; and (iii) to identify potential research gaps for future research avenues. Results from 56 consumer studies showed that consumers' views of SFSs and related foods were mainly affected by product characteristics, as well as socio-cultural and psychological factors. Specifically, sensory properties, sustainability, growing conditions of SFSs, income, education, consumer knowledge, technology neophobia, and technology affinity were most frequently identified factors. Food industry and policymakers should better educate consumers about the characteristics and advantages of SFSs, which might potentially enhance consumer purchase intention toward these new products. Finally, future research avenues are outlined and discussed.

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引用次数: 0

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