Food Quality and Preference最新文献_第8页

Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study 嗅觉调节视觉注意力和对同类食品的偏好：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 : 2024-11-17 DOI: 10.1016/j.foodqual.2024.105373

Lara Fontana , Javier Albayay , Letizia Zurlo , Viola Ciliberto , Massimiliano Zampini

In multisensory environments, odours often accompany visual stimuli, directing attention towards congruent objects. While previous research shows that people fixate longer on objects that match a recently smelled odour, it remains unclear whether odours directly influence product choices. Since odours persist in real-world settings, we investigated the effects of repeated odour exposure on visual attention and product choice, accounting for potential olfactory habituation. In a within-participant design, 30 participants completed a task where either a lemon odour (experimental condition) or clean air (control) was paired with congruent lemon-based food images, which varied to prevent visual habituation. We measured eye movements and choice preferences for these food products.

Results revealed that participants exhibited longer gaze durations and more frequent fixations on food products congruent with the lemon odour. Repeated odour exposure had no effect on gaze patterns, as participants consistently focused on odour-congruent products throughout the experiment. The intensity and pleasantness of the lemon odour remained stable over time, suggesting no olfactory habituation occurred with this food-related odour. Despite this stable visual attention and odour intensity and pleasantness, participants began to diversify their product choices, selecting fewer odour-congruent items over time.

These findings suggest that while odours continue to direct attention towards matching products, repeated exposure may reduce their influence on product choice, highlighting the complex role of olfactory stimuli in decision-making. The study provides insights into how odours interact with visual cues and influence consumer behaviour in prolonged exposure scenarios.

在多感官环境中，气味往往伴随着视觉刺激，将人们的注意力引向一致的物体。虽然先前的研究表明，人们会对与最近闻到的气味相匹配的物体停留更长时间，但气味是否会直接影响产品选择仍不清楚。由于气味会在现实世界中持续存在，我们研究了重复接触气味对视觉注意力和产品选择的影响，并考虑了潜在的嗅觉习惯。在一个参与者内部设计中，30 名参与者完成了一项任务，在该任务中，柠檬气味（实验条件）或清洁空气（对照组）与以柠檬为基础的同义食物图像配对，为防止视觉习惯化，这些图像会发生变化。我们测量了参与者的眼动和对这些食品的选择偏好。结果显示，参与者对与柠檬气味一致的食品表现出更长的注视时间和更频繁的凝视。重复接触气味对注视模式没有影响，因为参与者在整个实验过程中始终专注于气味一致的产品。随着时间的推移，柠檬气味的强度和愉悦度保持稳定，这表明参与者对这种与食物有关的气味没有产生嗅觉习惯。这些研究结果表明，虽然气味会继续引导人们关注匹配的产品，但反复接触可能会降低气味对产品选择的影响，这突出了嗅觉刺激在决策中的复杂作用。这项研究深入揭示了气味如何与视觉线索相互作用，并在长时间接触的情况下影响消费者的行为。

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引用次数: 0

Neurophysiological markers of hedonic taste assessment 享乐味觉评估的神经生理标记

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

Food Quality and Preference

Pub Date : 2024-11-16 DOI: 10.1016/j.foodqual.2024.105374

Julia Eremenko , Mario Martinez-Saito , Ksenia Naumova , Svetlana Gracheva , Oksana Zinchenko , Vladimir Kosonogov , Viacheslav Semenikhin , Anna Shestakova

In recent years, there has been significant interest in studying hedonistic food experiences using neurophysiological methods within the field of neuroscience. Understanding the neural mechanisms behind the perception of pleasure and aversion to food stimuli has implications for both the fundamental processes of human sensory and emotional taste processing and for addressing health-related issues such as obesity and eating disorders.

In our study, we used functional near-infrared spectroscopy (fNIRS), heart rate (HR), electrodermal activity (EDA), and electromyography (EMG) to measure brain and peripheral nervous system reactions to pleasant and neutral foods.

Using fNIRS, we found that while the insula was activated in response to subjectively pleasant food, the right precentral gyrus was activated in response to neutral taste. This finding suggests interhemispheric asymmetry in relation to neutral taste. The EMG results demonstrated that the corrugator facial muscle was sensitive to neutral food, whereas the zygomaticus facial muscle was sensitive to pleasant food. EDA responses were larger for pleasant food, and HR increased in response to all food stimuli.

The convergence of neuroimaging and peripheral physiological results provides a powerful framework for advancing our understanding of hedonistic responses to food. By elucidating the neural and physiological bases of food hedonics, researchers can gain insights into the complex nature of human appetite.

近年来，人们对利用神经科学领域的神经生理学方法研究享乐主义食物体验产生了浓厚的兴趣。了解对食物刺激的愉悦感和厌恶感背后的神经机制，对人类感官和情绪味觉处理的基本过程以及解决肥胖和饮食失调等健康相关问题都有意义。在我们的研究中，我们使用功能性近红外光谱（fNIRS）、心率（HR）、皮肤电活动（EDA）和肌电图（EMG）来测量大脑和外周神经系统对愉悦和中性食物的反应。这一发现表明，大脑半球之间在中性味觉方面存在不对称性。肌电图结果表明，皱纹肌对中性食物敏感，而颧面肌对愉悦食物敏感。神经影像学和外周生理学结果的融合为我们进一步了解对食物的享乐主义反应提供了一个强有力的框架。通过阐明食物享乐主义的神经和生理基础，研究人员可以深入了解人类食欲的复杂本质。

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引用次数: 0

The paradox of choice: How indulgent options enhance subsequent healthy decision-making in consumers with low dietary self-control 选择的悖论：放纵的选择如何促进低饮食自控能力消费者的后续健康决策

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

Food Quality and Preference

Pub Date : 2024-11-15 DOI: 10.1016/j.foodqual.2024.105371

Mijin Kwon , Song Oh Yoon

Through four studies, we establish that when consumers with low dietary self-control are presented with both healthy and indulgent food options, rather than being limited to only healthy or indulgent choices, their likelihood of selecting a healthy option in a subsequent choice significantly increases. We contend that the presence of an indulgent option along with a healthy option enhances the relative appeal of health-related goals by prompting tradeoff analyses between competing goals of health and indulgence. We found that this effect is particularly pronounced among consumers who exhibit limited self-control over dietary consumption. Our research not only contributes theoretically to the field of consumer successive decision-making but also offers practical implications for individuals and organizations seeking to design effective interventions for individuals highly susceptible to unhealthy dietary choices.

通过四项研究，我们证实，当低饮食自制力的消费者同时看到健康和放纵的食物选项，而不是仅限于健康或放纵的选择时，他们在随后的选择中选择健康选项的可能性会显著增加。我们认为，放纵选项与健康选项同时存在，会促使人们在健康与放纵这两个相互竞争的目标之间进行权衡分析，从而增强健康相关目标的相对吸引力。我们发现，这种效应在对饮食消费自我控制能力有限的消费者中尤为明显。我们的研究不仅在理论上对消费者连续决策领域有所贡献，而且还为个人和组织设计有效的干预措施提供了实际意义，这些干预措施针对的是极易做出不健康饮食选择的个人。

引用次数: 0

Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium 观点说明：感官和消费科学中的数字化--第 15 届潘邦感官科学研讨会发言观点摘要

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

Food Quality and Preference

Pub Date : 2024-11-13 DOI: 10.1016/j.foodqual.2024.105372

J. Ben. Lawlor , Cécile Bavay , Danielle van Hout , Jean A. McEwan , Lise Dreyfuss , David Labbe , Chantalle Groeneschild , Anne-Sophie Marcelino , Jonathan Rason , Thierry Worch , Betina Piqueras-Fiszman , Sébastien Lê , Nicolas Pochart , Phiala Mehring , Nicolas Pineau

引用次数: 0

Combining text mining of social media data and conjoint approach to investigate consumer choices on organic food 结合社交媒体数据的文本挖掘和联合方法研究消费者对有机食品的选择

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

Food Quality and Preference

Pub Date : 2024-11-12 DOI: 10.1016/j.foodqual.2024.105369

Mai Anh Ngoc Vo , Van Anh Thi Tran , Thuy Ung-Pham , Paula Varela , Quoc Cuong Nguyen

The growing interest in organic food is driven by consumer concerns about the impact of conventional agricultural practices on human health, and environment. It is crucial to understand the factors that influence consumer preference of organic food. Consumer preferences for organic food has been largely investigated using traditional methods which have limitations in terms of data validity, reliability, time, and cost. This study used social media data to investigate main factors influencing consumer perceptions and preferences of organic food using X’s API. The data were analysed by text mining, and topic modelling.

The results reveal that organic production, sustainability, origin, shelf-life, and price are the five most important factors that influence consumers’ choices for organic food. Organic milk was used as the representative organic food product with attributes and levels established from the social media data analysis. A conjoint analysis was used with a sample of Vietnamese consumers. Sustainability is the most important attribute affecting organic consumer food choices followed by organic production, price, shelf-life, and origin. Segmentation analysis identified two clusters of consumers: in cluster 1 sustainability is the most importance attribute while in cluster 2 organic production is the most importance one.

In conclusion, this study underscored the potential of social media data as a valuable source for understanding consumer behaviour and preferences in the context of organic food consumption. In addition, this study emphasized the significance of sustainability as a critical attribute in consumer decision-making with lower environmental impact influencing consumers’ likelihood to purchase organic food products.

消费者之所以对有机食品越来越感兴趣，是因为他们担心传统农业生产方式会对人类健康和环境造成影响。了解影响消费者对有机食品偏好的因素至关重要。对消费者有机食品偏好的调查大多采用传统方法，这些方法在数据有效性、可靠性、时间和成本方面存在局限性。本研究使用社交媒体数据，利用 X's API 调查影响消费者对有机食品看法和偏好的主要因素。结果显示，有机生产、可持续性、原产地、保质期和价格是影响消费者选择有机食品的五个最重要因素。有机牛奶作为有机食品的代表产品，其属性和等级是通过社交媒体数据分析确定的。对越南消费者样本进行了联合分析。可持续性是影响消费者选择有机食品的最重要属性，其次是有机生产、价格、保质期和产地。分类分析确定了两个消费者群组：在群组 1 中，可持续性是最重要的属性，而在群组 2 中，有机生产是最重要的属性。此外，本研究还强调了可持续性作为消费者决策中的一个关键属性的重要性，即较低的环境影响会影响消费者购买有机食品的可能性。

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引用次数: 0

Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior 在年轻一代中恢复昆虫狩猎传统：计划行为理论的应用

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

Food Quality and Preference

Pub Date : 2024-11-07 DOI: 10.1016/j.foodqual.2024.105356

Shuo Huang

Edible insects are sustainable sources of animal protein. Although insects are novel foods in Western societies, the Asia-Pacific region preserves traditional entomophagy cultures. In parts of the Asia-Pacific region, the amount consumed gradually declined with each passing generation. Reviving the entomophagy tradition among the younger generation is crucial for the future market for edible insects. This study examined young consumers’ perceptions of edible insects and the psychological determinants of their consumption. This study was conducted in Japan, which is a typical example of generational differences in insect consumption due to traditional eating habits. We adopted the theory of planned behavior (TPB) to identify psychological determinants of entomophagy and conducted two online surveys among 391 and 342 young Japanese consumers, respectively. We extended the original TPB by adopting a treatment–control design in which respondents in the treatment group received information on product availability. The results revealed that edible insects remained a novel food among respondents. The TPB revealed that subjective norms and perceived behavioral control (PBC) were determinants of consumption intention, whereas intention and PBC were determinants of behavior. Information on product availability had a significant positive impact on intention; however, it had little impact on behavior. Furthermore, we found that food safety control was the most valued product attribute and hedonistic attributes were prioritized over functionalist attributes. Based on these findings, this study proposes possible promotional strategies that provide valuable insights for marketers and policymakers in Japan and other countries to revive the entomophagy tradition among younger generations.

食用昆虫是可持续的动物蛋白质来源。虽然昆虫在西方社会是新奇的食物，但亚太地区却保留着传统的昆虫食文化。在亚太地区的部分地区，昆虫的食用量随着时代的变迁而逐渐减少。在年轻一代中恢复昆虫嗜食传统对未来的食用昆虫市场至关重要。本研究考察了年轻消费者对食用昆虫的看法及其消费的心理决定因素。本研究在日本进行，由于传统饮食习惯，日本是昆虫消费存在代际差异的典型例子。我们采用计划行为理论（TPB）来确定昆虫消费的心理决定因素，并分别对 391 名和 342 名日本年轻消费者进行了两次在线调查。我们对原有的 TPB 理论进行了扩展，采用了处理-对照设计，其中处理组的受访者获得了有关产品供应的信息。结果显示，食用昆虫在受访者中仍然是一种新奇的食物。主观规范和感知行为控制（PBC）是消费意向的决定因素，而消费意向和感知行为控制则是行为的决定因素。产品供应信息对消费意向有显著的积极影响，但对消费行为的影响很小。此外，我们还发现，食品安全控制是最受重视的产品属性，享乐主义属性优先于功能主义属性。基于这些发现，本研究提出了可能的推广策略，为日本和其他国家的营销人员和政策制定者提供了宝贵的见解，以恢复年轻一代的昆虫食性传统。

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引用次数: 0

Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences 软、脆、酥、可持续：视觉质感在塑造可持续食品偏好中的作用

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

Food Quality and Preference

Pub Date : 2024-11-07 DOI: 10.1016/j.foodqual.2024.105358

Yeliz Baylan, Sibel Ozilgen

This research evaluates the potential of using visual textural complexity as a subtle yet effective strategy to direct consumer preferences towards more sustainable food choices, addressing the urgent need to reduce greenhouse gas emissions in the food industry.

Using a traditional Turkish rice pudding, sütlaç, as a case study, we prepared four variants with varying textural complexities (ranging from simple to complex) by reducing the portion size by half and gradually adding soft, crispy, crunchy, and airy textured food layers onto it. Two parallel sets of variants were formulated to minimize potential bias from differences in composition and visual properties of the layers. One hundred participants individually evaluated paired visual stimuli of these variants under two experimental conditions: non-informative, which included only visuals, and informative, which included visuals with accompanied by sample information.

Paired binary analysis revealed consistent preference for variants with higher levels of visual textural complexity, especially those with three layers (soft, crispy and crunchy), regardless of experimental conditions and product formulations. Although sample information affected preference scores, variants with certain levels of textural complexity were still preferred over the traditional sample (p < 0.05). Preferences for sample variants over the control reduced the carbon emission over 31 %. The study links the impact of visual textural complexity on preferences to the Elaboration Likelihood Model (ELM) and demonstrates that this strategy can effectively direct consumer preferences towards more sustainable options. Adopting the insights from this study can assist food producers and marketers in contributing to the broader goal of reducing carbon emissions.

本研究评估了将视觉纹理复杂性作为一种微妙而有效的策略来引导消费者偏好更可持续食品选择的潜力，以满足减少食品行业温室气体排放的迫切需要。我们以土耳其传统米布丁（sütlaç）为案例，通过将分量减半并逐渐添加柔软、酥脆、松脆和空气质地的食物层，制作了四种不同纹理复杂性（从简单到复杂）的变体。为了最大限度地减少因各层食物的成分和视觉特性不同而可能造成的偏差，我们设计了两组平行的变体。100 名参与者在两种实验条件下分别对这些变体的配对视觉刺激进行了评估：无信息（仅包括视觉效果）和有信息（包括视觉效果并附有样本信息）。配对二元分析表明，无论实验条件和产品配方如何，参与者都一致偏好视觉纹理复杂度较高的变体，尤其是有三层（软、脆和嘎嘣脆）的变体。尽管样本信息会影响偏好得分，但与传统样本相比，具有一定纹理复杂度的变体仍然更受偏好（p <0.05）。与对照组相比，对样本变体的偏好减少了 31% 以上的碳排放量。该研究将视觉纹理复杂性对偏好的影响与阐释可能性模型（ELM）联系起来，证明这一策略可以有效地引导消费者偏好更可持续的选择。采用本研究的见解可以帮助食品生产商和营销人员为实现减少碳排放这一更广泛的目标做出贡献。

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引用次数: 0

Relative effect of warning labels on food choice: Case study with four product categories after the implementation of the Brazilian regulation 警告标签对食品选择的相对影响：巴西法规实施后四类产品的案例研究

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

Food Quality and Preference

Pub Date : 2024-11-05 DOI: 10.1016/j.foodqual.2024.105359

Marcela de Alcantara , Inayara Beatriz Araujo Martins , Gastón Ares , Rosires Deliza

Warning labels have been implemented in different countries around the globe, including Brazil, to encourage healthier food choices. The aims of the present study were to evaluate the relative effect of different warning labels, brands and nutrition marketing claims on the food choice after the implementation of the Brazilian front-of package nutrition labelling regulation. Packages of four categories were designed considering the following factors: brand (familiar vs. unfamiliar), nutritional warning (present or absent), textual nutrition marketing claims (present or absent) and visual nutritional marketing claims (present or absent). A total of 850 Brazilian adults were recruited by a marketing agency. Participants were randomly allocated to one of two experimental conditions: black magnifier (n = 403) and black octagon (n = 447). They completed a choice task involving two out of four product categories: chocolate flavored milk, cookies, granola, and iced tea. The packaging was designed considering four factors: The presence of warning labels encouraged product choice in three of the four categories. However, brand and textual nutrition marketing claims had a larger effect. These results suggest the need to introduce comprehensive packaging regulations to reduce the prevalence of nutrition marketing claims on unhealthy products, as well as communication campaigns to raise awareness of the benefits of taking into account warning labels when making food purchases.

为鼓励人们选择更健康的食品，包括巴西在内的全球不同国家都实施了警示标签。本研究旨在评估巴西包装正面营养标签法规实施后，不同警告标签、品牌和营养营销声称对食品选择的相对影响。研究设计了四类包装，考虑了以下因素：品牌（熟悉与不熟悉）、营养警告（有或无）、文字营养营销声称（有或无）和视觉营养营销声称（有或无）。一家营销机构共招募了 850 名巴西成年人。参与者被随机分配到两种实验条件之一：黑色放大镜（n = 403）和黑色八边形（n = 447）。他们完成了一项选择任务，从巧克力味牛奶、饼干、燕麦片和冰茶四种产品中选择两种。包装设计考虑了四个因素：警示标签的存在鼓励了四类产品中三类产品的选择。然而，品牌和文字营养营销声明的影响更大。这些结果表明，有必要出台全面的包装法规，以减少不健康产品上营养营销声称的普遍性，并开展宣传活动，提高人们对在购买食品时考虑警示标签的益处的认识。

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引用次数: 0

Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling 葡萄酒、香水和食品评论中的化学感官词汇：语言建模的启示

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

Food Quality and Preference

Pub Date : 2024-11-01 DOI: 10.1016/j.foodqual.2024.105357

Thomas Hörberg , Murathan Kurfalı , Jonas K. Olofsson

Chemosensory sensations are often hard to describe and quantify. Language models may facilitate a systematic understanding of sensory descriptions. We accessed consumer and expert reviews of wine, perfume, and food products (English language; about 68 million words in total) and analyzed their sensory descriptions. Using a novel data-driven method based on natural language data, we compared the three chemosensory vocabularies (wine, perfume, food) with respect to their vocabulary overlap and semantic properties, and explored their semantic spaces. The three vocabularies primarily differ with respect to domain specificity, concreteness, descriptor type preference and degree of gustatory vs. olfactory association. Wine vocabulary primarily distinguishes between white wine and red wine flavors and qualities. Food vocabulary separates drinkable and edible food products and ingredients, on the one hand, and savory and non-savory products, on the other. A salient distinction in all three vocabularies is between concrete and abstract/evaluative terms. Valence also plays a role in the semantic spaces of all three vocabularies, but valence is less prominent here than in general olfactory vocabulary. Our method allows a systematic comparison of sensory descriptors in the three product domains and provides a data-driven approach to derive sensory lexicons that can be applied by sensory scientists.

化学感觉通常难以描述和量化。语言模型有助于系统地理解感官描述。我们获取了消费者和专家对葡萄酒、香水和食品的评论（英语；共约 6800 万字），并分析了它们的感官描述。我们使用一种基于自然语言数据的新型数据驱动方法，比较了三种化学感官词汇（葡萄酒、香水和食品）的词汇重叠和语义属性，并探索了它们的语义空间。这三个词汇主要在领域特异性、具体性、描述符类型偏好以及味觉与嗅觉关联程度方面存在差异。葡萄酒词汇主要区分白葡萄酒和红葡萄酒的风味和品质。食品词汇则区分了可饮用和可食用的食品和配料，以及咸味和非咸味产品。这三个词汇的一个显著区别是具体词汇和抽象/评价词汇。价值在这三个词汇的语义空间中也起着作用，但与一般嗅觉词汇相比，价值在这里并不那么突出。我们的方法可以对三个产品领域的感官描述符进行系统比较，并提供一种数据驱动的方法来推导感官词典，供感官科学家使用。

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引用次数: 0

Liking for saltiness is associated with preference for fattier and more caloric foods 喜欢咸味与喜欢吃脂肪和热量较高的食物有关

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

Food Quality and Preference

Pub Date : 2024-10-29 DOI: 10.1016/j.foodqual.2024.105355

Cristina Proserpio , Sara Spinelli , Camilla Cattaneo , Caterina Dinnella , Monica Laureati , Erminio Monteleone , Ella Pagliarini

The high consumption of foods rich in salt, fat and sugar represents a risk factor for adverse health outcomes, and while strategies for the reduction of these ingredients have been developed, results have been inconclusive. One reason for this may be that the relationship between preferences for salty, fat and sweet foods is unclear. The aim of this study was to investigate whether individuals showing a higher liking for salty foods also prefer fattier foods, whether savoury or non-savoury/sweet. Liking and intensity responses for a model food (bean purée with increasing concentrations of salt, NaCl, added) were provided by 395 subjects to identify groups of consumers with different responses to saltiness.

Hierarchical cluster analysis based on liking scores revealed that one group of subjects (Cluster 1: Salt likers, n = 285) liked the bean purée samples with higher NaCl concentrations significantly more than did those belonging to Cluster 2 (Salt dislikers, n = 110). Salt dislikers also rated saltiness, umami taste, and overall flavour as significantly more intense than did salt likers. These differences were also present in assessment of tastes in water solutions, while no differences between clusters in fungiform papillae density and in attitudes toward health and taste were found. Significant differences between the two clusters were found in terms of food choices, with salt likers choosing foods – both savoury and non-savoury/sweet – that are fattier, more caloric, and thus perceived as less healthy, more frequently than did salt dislikers.

These results suggest that subjects preferring saltier foods generally also prefer fattier foods, whether savoury or not-savoury. Thus, the approach of segmenting individuals on salty taste preferences appears to be a useful way of identifying consumers groups more prone to make less healthy food choices in general.

大量食用富含盐、脂肪和糖的食物是导致不良健康后果的一个风险因素，虽然已经制定了减少这些成分的策略，但结果并不确定。其中一个原因可能是人们对咸味、脂肪和甜味食物的偏好之间的关系并不明确。本研究的目的是调查对咸味食品有较高喜好的人是否也喜欢脂肪含量较高的食品，无论是咸味食品还是非咸味/甜味食品。395名受试者提供了对模型食品（添加盐浓度（NaCl）不断增加的豆泥）的喜欢程度和强度反应，以确定对咸味有不同反应的消费者群体。基于喜欢程度得分的层次聚类分析显示，一组受试者（聚类1：喜欢吃盐的人，n = 285）对NaCl浓度较高的豆泥样品的喜欢程度明显高于属于聚类2的受试者（不喜欢吃盐的人，n = 110）。不喜欢吃盐的人对咸味、鲜味和整体风味的评价也明显高于喜欢吃盐的人。这些差异也出现在对水溶液味道的评价中，而在真菌乳头密度以及对健康和味道的态度方面，各组间没有发现差异。在食物选择方面，两个群组之间存在显著差异，喜欢吃盐的人比不喜欢吃盐的人更经常选择脂肪含量更高、热量更高的食物（包括咸味和非咸味/甜味食物），因此被认为更不健康。因此，根据个人对咸味的偏好对其进行细分的方法似乎是一种有用的方法，可以识别出更容易做出不那么健康的食品选择的消费者群体。

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引用次数: 0