Food Quality and Preference最新文献_第8页

Optimizing carbon labels: Enhancing consumer preferences for low-carbon food choices in China’s urban markets 优化碳标签：提高中国城市市场消费者对低碳食品选择的偏好

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

Food Quality and Preference

Pub Date : 2025-10-24 DOI: 10.1016/j.foodqual.2025.105762

Boya Wang , Tianyun Lai , Xiaolong Feng

Enhancing the effectiveness of carbon labels is critical for reducing agri-food emissions, yet adoption in China remains limited due to design and market challenges. This study employs a discrete choice experiment with 2074 urban consumers and analyzes preferences using a mixed logit model. The experiment varied four carbon label formats, three levels of carbon emissions, certifying bodies (government, domestic third-party, international third-party), and co-display with organic and green labels. The findings indicate that carbon label design significantly influences consumer preferences, with “traffic light” schemes and intuitive numerical emission information proving the most effective. Consumers tend to favor international third-party carbon certifications over domestic or government-issued labels. Furthermore, the appeal of low-carbon products is enhanced when they are associated with health benefits, particularly when paired with organic or green certifications. Heterogeneity analysis indicates stronger responsiveness among higher-income and more educated consumers, among those more familiar with carbon labels, and among those who perceive low-carbon agricultural products as meaningfully reducing environmental impact. Therefore, this study suggests that efforts to promote carbon label adoption should prioritize consumer preferences through improved design and market strategies, ultimately increasing their appeal and effectiveness in driving low-carbon consumption.

提高碳标签的有效性对于减少农业食品排放至关重要，但由于设计和市场方面的挑战，中国的采用仍然有限。本研究对2074名城市消费者进行离散选择实验，并采用混合logit模型分析其偏好。实验采用四种碳标签格式、三个碳排放水平、认证机构（政府、国内第三方、国际第三方）、有机和绿色标签联合展示。研究结果表明，碳标签设计显著影响消费者偏好，其中“红绿灯”方案和直观的数字排放信息被证明是最有效的。消费者倾向于国际第三方碳认证，而不是国内或政府颁发的标签。此外，当低碳产品与健康益处联系在一起时，特别是与有机或绿色认证相结合时，低碳产品的吸引力会增强。异质性分析表明，高收入和受教育程度较高的消费者、更熟悉碳标签的消费者以及认为低碳农产品有意减少环境影响的消费者的反应更强。因此，本研究建议，促进碳标签采用的努力应通过改进设计和市场策略来优先考虑消费者的偏好，最终提高其在推动低碳消费方面的吸引力和有效性。

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引用次数: 0

Appealing or disgusting? How the visual appearance of cultured meat shapes consumer preference 吸引人还是恶心？人造肉的外观如何影响消费者的偏好

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

Food Quality and Preference

Pub Date : 2025-10-24 DOI: 10.1016/j.foodqual.2025.105767

Kosuke Motoki , Shin-ichi Ishikawa , Carlos Velasco

In recent years, the development of cultured meat has accelerated as a promising solution for sustainable food systems. However, consumer acceptance of cultured meat remains low. Advancements in technologies such as 3D bioprinting have enabled intricate visual designs of cultured meat that were not possible with traditional meat and may potentially enhance its appeal. In this study, we aimed to investigate how the visual design of cultured meat affects consumer preferences. Across three studies, we examined the impact of visually designed (vs. non-patterned) cultured meat on consumer evaluations, including intentions to eat and perceptions of visual appeal. Results consistently showed that cultured meat featuring patterned designs was less preferred than non-patterned alternatives. The consumer reluctance was explained in part by perceptions of disgust and artificiality. Furthermore, non-patterned cultured meat with redder and more saturated colouring received more favourable ratings across all measures than both fewer red variants and those with patterned designs. These findings suggest that while redder and more saturated colours can enhance the visual appeal of cultured meat, patterned designs may amplify negative biases. This highlights the complex relationship between visual appearance and consumer acceptance. Therefore, understanding these dynamics is critical for producers aiming to improve the market viability of cultured meat products.

近年来，作为可持续粮食系统的一种有希望的解决方案，培养肉的发展已经加速。然而，消费者对人造肉的接受程度仍然很低。3D生物打印等技术的进步使培养肉的复杂视觉设计成为可能，这是传统肉类无法做到的，并可能增强其吸引力。在本研究中，我们旨在探讨培养肉的视觉设计如何影响消费者的偏好。在三项研究中，我们检查了视觉设计（与非图案）培养肉对消费者评价的影响，包括食用意图和视觉吸引力的感知。结果一致表明，有图案的人造肉比没有图案的人造肉更不受欢迎。消费者的不情愿在一定程度上可以解释为反感和人为的感觉。此外，与红色较少的品种和有图案设计的品种相比，颜色更红、更饱和的无图案养殖肉在所有指标上都得到了更有利的评价。这些发现表明，虽然更红、更饱和的颜色可以增强人造肉的视觉吸引力，但图案设计可能会放大负面偏见。这凸显了视觉外观与消费者接受度之间的复杂关系。因此，了解这些动态对于旨在提高培养肉制品市场生存能力的生产者至关重要。

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引用次数: 0

From perception to preference: Insights on front-of-package nutrition labelling effectiveness from a choice experiment under time-pressure 从感知到偏好：从时间压力下的选择实验对包装前营养标签有效性的见解

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

Food Quality and Preference

Pub Date : 2025-10-22 DOI: 10.1016/j.foodqual.2025.105765

Edvina Hafner , Hristo Hristov , Klaus G. Grunert , Igor Pravst

Front-of-package nutrition labelling (FOPNL) aims to help consumers make healthier food choices quickly, but adoptions in real life are challenging. The European Commission failed to reach a consensus on a harmonized European FOPNL, which was expected in 2022. Opposition to Nutri-Score (NS) led to the proposal of NutrInform Battery (NI), while the Multiple Traffic Lights (MTL) is being considered as possible compromise. This study examined how NS, NI, and MTL influence food choices under time pressure, compared to the standard nutrition facts table (NFT), and explored familiarity, understanding, and preferences in two European countries. An online choice experiment (between-group design) was conducted in a country with implemented NS (DE-Germany) and without implemented FOPNL (SI-Slovenia). The study included a sample of 1641 adult consumers representative for each country. Each was randomly assigned to NS, NI, MTL, or NFT group. In 10 timed (20s) product choices (cereals or yogurts), participants chose between options varying in nutritional composition, presence of EU organic label and price. Understanding was tested through ranking tasks, and further questions accessed preferences and familiarity. Results show that that under time pressure nutritional composition was the most important attribute guiding food choice, followed by price and the EU organic logo. This pattern was consistent across both countries and products. FOPNLs improved food choices compared to NFT, with country-specific differences: NS was most effective in Germany and MTL in Slovenia, which reflected level of familiarity and understanding of labels in each country. Good understanding of FOPNL was reflected in better food choices, while poor understanding (approx. 30 % of participants) resulted in worse food choices compared to NFT, which highlights the critical need for consumer education. Subjective preferences towards FOPNLs did not completely reflect their understanding and food choice. We conclude that FOPNLs can support healthier choices but may depend on consumer recognition and comprehension. Results stress the need for harmonized labelling backed by education and awareness to maximize positive impact of FOPNLs.

包装正面营养标签（FOPNL）旨在帮助消费者快速做出更健康的食品选择，但在现实生活中采用是具有挑战性的。欧盟委员会未能就统一的欧洲FOPNL达成共识，该协议预计将于2022年达成。对“营养评分”（NS）的反对导致了“营养信息电池”（NI）的提出，而“多重交通信号灯”（MTL）则被认为是折中方案。本研究考察了与标准营养成分表（NFT）相比，NS、NI和MTL如何在时间压力下影响食物选择，并探讨了两个欧洲国家的熟悉度、理解和偏好。在实施NS （DE-Germany）和未实施FOPNL （si -斯洛文尼亚）的国家进行了在线选择实验（组间设计）。这项研究包括了代表每个国家的1641名成年消费者的样本。随机分为NS组、NI组、MTL组和NFT组。在10个定时（20秒）的产品选择（谷物或酸奶）中，参与者在营养成分、欧盟有机标签和价格等不同的选项中做出选择。理解能力是通过排序任务来测试的，进一步的问题是关于偏好和熟悉程度的。结果表明，在时间压力下，营养成分是指导食品选择的最重要属性，其次是价格和欧盟有机标志。这种模式在两个国家和产品中都是一致的。与NFT相比，FOPNLs改善了食品选择，但存在国家具体差异：NS在德国最有效，MTL在斯洛文尼亚最有效，这反映了每个国家对标签的熟悉程度和理解程度。对FOPNL的良好理解反映在更好的食物选择上，而对FOPNL的理解较差(约为1。与NFT相比，30%的参与者)导致了更糟糕的食物选择，这凸显了消费者教育的迫切需要。对FOPNLs的主观偏好并不能完全反映他们对食物的理解和选择。我们的结论是，FOPNLs可以支持更健康的选择，但可能取决于消费者的认可和理解。结果强调需要在教育和意识的支持下统一标签，以最大限度地发挥FOPNLs的积极影响。

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引用次数: 0

Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker 结合渐进式盐还原和表面盐分布作为再配方策略：一种商业咸饼干的纵向研究

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

Food Quality and Preference

Pub Date : 2025-10-22 DOI: 10.1016/j.foodqual.2025.105766

Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli

Salt intake through processed foods is very high. Although some industrial strategies use sodium salt substitutes or other types of intervention to reduce sodium in foods, they do not change consumer habits or appreciation for reduced salt levels. This study therefore aimed to evaluate the maximum sodium reduction that can be achieved in a commercial salty cracker without affecting the hedonic response of consumers during a 11-week longitudinal sodium reduction intervention. Perceived salt intensity was also measured. Three steps of salt reduction were identified as feasible, 2.37 g, to 2.0 g, 1.8 g and then 1.5 g of NaCL per 100 g of product with a different surface/dough salt distribution. The samples were given to two groups of volunteers: 1) an intervention group (n = 58), who consumed the crackers with the original salt level in the first two weeks, followed by crackers with the progressive reduction of salt, with a variation in salt concentration every three weeks; 2) a control group (n = 52), who received the same sample with the original salt level every week. A 37 % reduction in salt (NaCl) was achieved with no significant difference in liking between the intervention and the control groups. Minor variations in individual liking status were observed among the subjects: only 32 % of consumers showed a marginal decreasing trend in the perceived salt intensity during the 11-week of the intervention study, with no effect on liking. This group began to perceive the difference in saltiness at the second reduction step (1.8 g/100 g). Regarding salty taste sensitivity, this study found no significant association between salty taste thresholds and overall liking or perception of saltiness during the 11-weeks intervention period.

通过加工食品摄入的盐非常高。虽然一些工业策略使用钠盐替代品或其他类型的干预措施来减少食品中的钠，但它们并没有改变消费者的习惯或对降低盐水平的赞赏。因此，本研究旨在评估在为期11周的纵向减钠干预期间，在不影响消费者享乐反应的情况下，在商业咸饼干中可以实现的最大减钠量。感知盐浓度也被测量。在不同面/面盐分布的情况下，每100 g产品的减盐量分别为2.37 g、2.0 g、1.8 g和1.5 g。这些样品被分配给两组志愿者：1)干预组（n = 58），他们在前两周食用原盐含量的饼干，随后食用逐渐减少盐含量的饼干，每三周改变一次盐浓度；2)对照组（n = 52），每周接受与原盐水平相同的样品。盐（NaCl）减少了37%，干预组和对照组之间的喜好没有显著差异。在受试者中观察到个人喜欢状态的微小变化：在干预研究的11周期间，只有32%的消费者在感知盐强度方面表现出边际下降趋势，对喜欢没有影响。这一组在第二次还原（1.8 g/100 g）时开始感受到咸味的差异。关于咸味敏感性，本研究发现在11周的干预期内，咸味阈值与总体喜欢或感知咸味之间没有显着关联。

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引用次数: 0

What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers 是什么（不）促使Z世代购买植物性牛奶替代品？对意大利消费者的研究

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

Food Quality and Preference

Pub Date : 2025-10-22 DOI: 10.1016/j.foodqual.2025.105753

Sergio Rivaroli , Cristina Calvo-Porral , Rachele Ferretti , Davide Giacalone , Ángel A. Carbonell-Barrachina , Jörg Lindenmeier

Purpose

This study, grounded in the Food Choice Questionnaire (FCQ), examined what factors drive Italian Generation Z (Gen Z) to pay for plant-based milk analogues (PBMA).

Design/methodology/approach

511 Italian Gen Z consumers participated in an online survey. The survey included items from the FCQ and Contingent Valuation (CV) to assess the impact of consumer attitudes and dietary habits on their willingness to pay (WTP) for PBMA. An interval regression analysis was employed.

Findings

The findings indicate that most food choice drivers examined do not motivate Italian Gen Z's WTP for PBMA. Only selling price, dietary habits, perceptions of naturalness, and personal mood significantly influence the participants' WTP.

Originality/Value

Current research sheds new light on Gen Z consumers' motivations for shaping their purchasing intentions towards PBMA, providing valuable insights for the agri-food industry and policymakers.

本研究以食品选择问卷（FCQ）为基础，调查了促使意大利Z世代（Gen Z）购买植物性牛奶类似物（PBMA）的因素。设计/方法/方法511名意大利Z世代消费者参与了一项在线调查。该调查包括来自FCQ和条件评估（CV）的项目，以评估消费者态度和饮食习惯对PBMA支付意愿（WTP）的影响。采用区间回归分析。研究结果表明，大多数被调查的食物选择驱动因素并不能激发意大利Z世代对PBMA的WTP。只有销售价格、饮食习惯、对自然的感知和个人情绪对参与者的WTP有显著影响。目前的研究揭示了Z世代消费者对PBMA的购买动机，为农业食品行业和政策制定者提供了有价值的见解。

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引用次数: 0

Effects of health-related packaging cues and individual factors on attention to front-of-pack warning labels: An eye-tracking study among young Colombian consumers 与健康有关的包装提示和个人因素对注意包装正面警告标签的影响：哥伦比亚年轻消费者的眼动追踪研究

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

Food Quality and Preference

Pub Date : 2025-10-21 DOI: 10.1016/j.foodqual.2025.105760

Elisa Cadena , Gastón Ares , Carlos Gantiva

Warning labels (WLs) are increasingly implemented as front-of-package nutrition labeling tools designed to help consumers make more informed food choices. While a growing body of evidence supports their effectiveness, there remains limited research on how other competing elements on food packaging may influence or undermine their impact. This study examined how health-related packing cues and individual-level characteristics influence attention to front-of-pack WLs, as well as perceived healthfulness and purchase intention among young Colombian consumers after policy implementation. Using an experimental within-subjects design, 102 participants (aged 18–27) viewed food packages containing WLs with and without health-related cues (HC). Eye-tracking technology was used to measure visual attention to WLs, followed by a rating task assessing perceived healthfulness and purchase intention. Individual characteristics, subjective norms and perceived behavioral control were also collected. Results showed that participants fixated on WLs significantly fewer times when HC were present. Women, individuals with higher education, and those from lower socioeconomic backgrounds showed greater attention to WLs. Perceived social norms and behavioral control were also positively associated with attention. Interestingly, those who rated WLs as easy to understand fixated on them more quickly and briefly, suggesting more efficient cognitive processing. Packages with HC were rated as healthier and more desirable to purchase, even when WLs were present. WLs can attract attention, but their impact may be diluted by underregulated health-related packaging cues and shaped by individual differences. Policy efforts should consider limiting misleading design elements that compete with WLs. Results also suggest that communication strategies could leverage social norms and perceived label clarity to enhance WLs use, especially among less engaged populations.

警告标签（WLs）越来越多地作为包装前营养标签工具实施，旨在帮助消费者做出更明智的食品选择。虽然越来越多的证据支持其有效性，但关于食品包装上的其他竞争因素如何影响或破坏其效果的研究仍然有限。本研究考察了与健康相关的包装线索和个人层面的特征如何影响政策实施后哥伦比亚年轻消费者对包装正面wl的关注，以及感知健康和购买意愿。采用受试者内实验设计，102名参与者（18-27岁）观看了含有和不含健康相关提示（HC）的wl的食品包装。采用眼动追踪技术测量受试者对物品的视觉注意，然后进行健康感知和购买意愿的评分任务。收集个体特征、主观规范和感知行为控制。结果表明，当HC存在时，参与者对wl的注视次数明显减少。女性、受过高等教育的人以及社会经济背景较低的人对职业表现出更大的关注。感知到的社会规范和行为控制也与注意力呈正相关。有趣的是，那些认为wl容易理解的人更快速、更简短地关注它们，这表明他们的认知处理更有效。含有HC的包装被认为更健康，更值得购买，即使有wl存在。wl可以吸引人们的注意，但它们的影响可能会被监管不足的与健康有关的包装线索所稀释，并受到个体差异的影响。政策努力应考虑限制与wl竞争的误导性设计元素。研究结果还表明，沟通策略可以利用社会规范和感知标签清晰度来提高WLs的使用，特别是在参与度较低的人群中。

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引用次数: 0

From waste to worth: Circular economy, labour recognition, and consumer response to upcycled apple pomace foods 从浪费到价值：循环经济、劳动力认可和消费者对升级苹果渣食品的反应

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

Food Quality and Preference

Pub Date : 2025-10-21 DOI: 10.1016/j.foodqual.2025.105757

Tiziana Pagnani , Emanuele Spada , Filippo Brun , Teresina Mancuso

Upcycled food is gaining momentum as an effective strategy to reduce food waste and promote a circular economy. Apple pomace, the main by-product of apple processing, is rich in dietary fibre and bioactive compounds, making it a promising component for sustainable food production. Italy is a major player in the global apple market, resulting in a significant volume of apple by-products and making it a suitable context to investigate consumer acceptance of upcycled apple-based foods. Using a sample of 405 consumers, this study examines how sociodemographic factors, psychological constructs, and purchasing motivations influence willingness to try upcycled foods. A cluster analysis identified three distinct consumer profiles: sustainability advocates, mainstream consumers, and food-sceptical individuals, each exhibiting unique attitudes and preferences. Results indicate that younger, educated women with strong environmental awareness are the most receptive, while rural, less-educated men demonstrate higher levels of food and food technology neophobia. Key purchase drivers included environmental sustainability, health benefits, taste, a notable ethical dimension: many consumers appreciated farmers' work, valuing their role in maintaining landscapes, biodiversity, and food security. This social motivation adds a novel layer to existing frameworks on sustainable food choices. Among product types, sweet baked goods such as biscuits and cakes received the highest acceptance, while savoury items like salami encountered greater resistance. Despite a generally positive attitude, awareness of upcycled food and the circular economy remains low, underscoring the need for targeted education and communication strategies to strengthen consumer engagement and support the transition towards more sustainable and equitable food systems.

作为一种减少食物浪费和促进循环经济的有效策略，升级食品正获得越来越多的动力。苹果渣是苹果加工的主要副产品，富含膳食纤维和生物活性化合物，是可持续食品生产的重要组成部分。意大利是全球苹果市场的主要参与者，因此产生了大量的苹果副产品，这使得它成为调查消费者对升级回收苹果食品接受程度的合适背景。本研究以405名消费者为样本，探讨了社会人口因素、心理构造和购买动机如何影响消费者尝试再生食品的意愿。聚类分析确定了三种不同的消费者概况：可持续发展倡导者，主流消费者和食品怀疑个人，每个人都表现出独特的态度和偏好。结果表明，年轻、受过良好教育、环保意识强的女性最容易接受，而农村、受教育程度较低的男性则表现出更高程度的食品和食品技术新恐惧症。主要的购买驱动因素包括环境可持续性、健康效益、口味，这是一个显著的道德层面：许多消费者欣赏农民的工作，重视他们在维护景观、生物多样性和粮食安全方面的作用。这种社会动机为现有的可持续食物选择框架增加了一个新的层面。在产品类型中，饼干和蛋糕等甜的烘焙食品获得了最高的接受度，而腊肠等咸味食品则遇到了更大的阻力。尽管普遍持积极态度，但对升级食品和循环经济的认识仍然很低，这突出表明需要有针对性的教育和宣传战略，以加强消费者的参与，并支持向更可持续和更公平的粮食系统过渡。

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引用次数: 0

The effect of emotional music on Just-About-Right and speeded-responses to chocolate 情感音乐对巧克力“恰到好处”和“快速反应”的影响

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

Food Quality and Preference

Pub Date : 2025-10-19 DOI: 10.1016/j.foodqual.2025.105746

Jennifer Wagner , Simone Poggesi , Robyn Maggs , Joanne Hort

Research has demonstrated effects of emotional music on sensory perception of food, with many findings supporting a more favourable evaluation of foods when eaten while listening to positive music over negative emotional music. As the food industry becomes more focused on testing in realistic environments, there is a greater need to investigate the effects of auditory input on consumer perception when captured with measurement tools used in consumer sensory research. Consumers attending an event in New Zealand, took part in a chocolate tasting where they consumed milk or dark chocolate in positive and negative emotional music conditions. Consumer responses included emotional and sensory associations to the samples using a speeded response task, liking and Just-About-Right evaluations. Findings showed liking of dark chocolate was significantly higher in the positive as compared with the negative emotional music condition, whereas sensory changes were restricted to milk chocolate for the sweetness attribute where it was rated as higher in the positive as compared with the negative emotional music condition. Speeded emotional and sensory associations were highly susceptible to the effects of emotional music. Furthermore, exploratory penalty analysis revealed that emotional music can impact consumer feedback on attribute importance. This study builds on current understandings of the effects emotional music can have on automatic consumer responses, specifically speeded self-reported responses and gives further clarity on how the relationship between attributes and their link with liking may change with emotional music. The findings of this study offer a new insight into how emotional music can influence consumer and sensory science study outcomes when speeded self-report and JAR are used.

研究已经证明了情绪音乐对食物感官感知的影响，许多研究结果支持在听积极音乐时比听消极音乐时对食物的评价更有利。随着食品工业越来越注重在现实环境中进行测试，在消费者感官研究中使用测量工具捕获听觉输入时，更需要调查听觉输入对消费者感知的影响。在新西兰，参加一项活动的消费者参加了巧克力品尝活动，他们在积极和消极的情绪音乐条件下吃牛奶巧克力或黑巧克力。消费者的反应包括对样品的情感和感官联系，使用快速反应任务，喜欢和恰到好处的评估。研究结果显示，与消极的情绪音乐条件相比，在积极的情绪条件下，人们对黑巧克力的喜爱程度要高得多，而感觉上的变化仅限于牛奶巧克力的甜味属性，与消极的情绪音乐条件相比，牛奶巧克力在积极的情绪条件下被评为更高。快速的情感和感官联系极易受到情感音乐的影响。此外，探索性惩罚分析表明，情感音乐可以影响消费者对属性重要性的反馈。这项研究建立在目前对情感音乐对消费者自动反应的影响的理解之上，特别是对加速自我报告反应的理解，并进一步阐明了属性之间的关系以及它们与喜好之间的联系如何随着情感音乐而改变。当使用快速自我报告和JAR时，本研究的发现为情感音乐如何影响消费者和感官科学研究结果提供了新的见解。

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引用次数: 0

Distinct sweet taste phenotypes: Investigating perceptual and hedonic responses to non-nutritive and caloric sweeteners 独特的甜味表型：调查知觉和享乐反应，非营养和热量甜味剂

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

Food Quality and Preference

Pub Date : 2025-10-19 DOI: 10.1016/j.foodqual.2025.105759

James Makame, Alissa A. Nolden

Sweet taste perception plays a critical role in shaping food choices and dietary behaviors, with implications for overall health. Sweet taste phenotypes, such as sweet liker status (SLS) for caloric sweeteners like sucrose, have been well-characterized, identifying individual differences in the liking of sweet taste. However, sweetness can be elicited by a wide range of compounds, including non-nutritive sweeteners (NNSs), which are commonly used as sugar substitutes to lower sugar intake. Despite the increasing use of NNSs in the food supply, little is known about individual differences in hedonic responses to these compounds, and whether sweet taste phenotypes extend to NNSs. To address this gap, the present study investigated whether SLS profiles for NNSs, specifically Acesulfame-K (Ace-K) and Rebaudioside A (RebA), are comparable to sweet liking profiles for sucrose. A total of 121 participants provided intensity and hedonic ratings across five concentrations of sucrose, Ace-K, and RebA, using the general Labeled Magnitude Scale (gLMS) and a bipolar hedonic scale, respectively. Results revealed that sweet liking phenotypes identified for NNSs were distinct from those observed for sucrose, with minimal overlap in perceptual-hedonic patterns across sweetener types. These findings suggest that hedonic responses to NNSs cannot be inferred from responses to sucrose alone, and as expected, the side-tastes of Ace-K and RebA are associated with reduced overall liking. Overall, this study highlights the importance of considering sweetener-specific perceptual and hedonic profiles when assessing individual differences in sweet taste preferences.

甜味感知在形成食物选择和饮食行为方面起着至关重要的作用，对整体健康有影响。甜味表型，如对蔗糖等热量甜味剂的甜味偏好状态（SLS），已经被很好地表征，确定了对甜味偏好的个体差异。然而，甜味可以由多种化合物引起，包括非营养性甜味剂（NNSs），它通常被用作糖替代品来降低糖的摄入量。尽管在食物供应中越来越多地使用NNSs，但对这些化合物的享乐反应的个体差异以及甜味表型是否延伸到NNSs知之甚少。为了解决这一差距，本研究调查了NNSs的SLS谱，特别是安赛蜜- k （Ace-K）和莱鲍迪苷A (RebA)，是否与蔗糖的甜味偏好谱相当。共有121名参与者分别使用通用标记量值量表（gLMS）和双极性享乐量表提供了五种浓度蔗糖、Ace-K和RebA的强度和享乐等级。结果显示，NNSs的甜味偏好表型与蔗糖的不同，在不同类型的甜味剂中，感知享乐模式的重叠最小。这些发现表明，对NNSs的快感反应不能仅仅从对蔗糖的反应中推断出来，正如预期的那样，Ace-K和RebA的副味与总体喜欢程度的降低有关。总的来说，这项研究强调了在评估甜味偏好的个体差异时考虑甜味剂特定感知和享乐特征的重要性。

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引用次数: 0

Differential effects of sugar and fat reduction on consumer sensory perception 减少糖和脂肪对消费者感官知觉的不同影响

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

Food Quality and Preference

Pub Date : 2025-10-18 DOI: 10.1016/j.foodqual.2025.105758

Line Pedersen , Anne Sjørup Bertelsen , Nikoline Bach Hyldelund , Derek V. Byrne , Ulla Kidmose

This study aimed to enhance our understanding of the sensory interactions between sugar and fat, as well as how individual differences influence our perception and preference for food products. First, we examined whether reducing fat decreased perceived sweetness intensity and whether lowering sweetness decreased perceived fat-associated attributes. Secondly, we looked into how consumer liking patterns differed regarding sucrose and fat reduction and replacement. Lastly, we explored whether individual differences in taste sensitivity could explain these variations in liking patterns. We conducted a consumer study (n = 148) with six chocolate milk samples, which included two concentrations of fat and sucrose and partial substitutions with gellan gum and acesulfame-K (AceK), evaluating both liking and intensity. We also tested consumers' taste sensitivity to sweetness and fat. We found that reducing fat reduced the perceived sweetness intensity and that reducing sweetness reduced the perceived creaminess intensity. Moreover, we identified three distinct liking patterns, illustrating that consumers differ in how their liking is influenced by reductions in fat or sucrose and how their liking varies with substituting sucrose with Ace-K and fat with gellan gum. Finally, sensitivity to milk fat could not explain any of the differences observed in the liking patterns. Sensitivity to sweetness was linked to fat liking, and consumers with higher sweetness sensitivity maintained a strong preference for sugar-reduced chocolate milk.

这项研究旨在增强我们对糖和脂肪之间感官相互作用的理解，以及个体差异如何影响我们对食品的感知和偏好。首先，我们研究了减少脂肪是否会降低感知到的甜味强度，以及降低甜度是否会降低感知到的与脂肪相关的属性。其次，我们研究了消费者对蔗糖和脂肪减少和替代的喜好模式有何不同。最后，我们探讨了味觉敏感度的个体差异是否可以解释这些喜好模式的变化。我们对6种巧克力牛奶样本进行了一项消费者研究（n = 148），其中包括两种浓度的脂肪和蔗糖，以及用结冷胶和乙酰氨基磺酸- k （AceK）部分替代，评估了人们的喜爱程度和强度。我们还测试了消费者对甜味和脂肪的味觉敏感度。我们发现，减少脂肪会降低感知到的甜味强度，减少甜味会降低感知到的奶油感强度。此外，我们确定了三种不同的喜好模式，说明消费者的喜好如何受到脂肪或蔗糖减少的影响，以及他们的喜好如何随着用Ace-K代替蔗糖和用结冷胶代替脂肪而变化。最后，对乳脂的敏感性不能解释在喜好模式中观察到的任何差异。对甜味的敏感度与对脂肪的喜好有关，对甜味敏感度较高的消费者对低糖巧克力牛奶保持着强烈的偏好。

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引用次数: 0