Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105391
Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast
This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (n = 60) were exposed orthonasally to 3 % v/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (v/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (p < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (p < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.
{"title":"Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth","authors":"Beverly J. Tepper , Neeta Y. Yousaf , Sara Cicerale , Russell Keast","doi":"10.1016/j.foodqual.2024.105391","DOIUrl":"10.1016/j.foodqual.2024.105391","url":null,"abstract":"<div><div>This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (<em>n</em> = 60) were exposed orthonasally to 3 % <em>v</em>/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (<em>v</em>/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (<em>p</em> < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (<em>p</em> < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105391"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759341","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}
Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105386
Anna L. Macready , Sophie Hieke , Magdalena Klimczuk-Kochańska , Szymon Szumiał , Katharina Wachter , Matthieu H. Arnoult , Liesbet Vranken , Klaus G. Grunert
Within an increasingly resource-challenged food system, consumers need greater confidence in their ability to make better and more informed food choices. We investigated the role of trust as a moderator of the relationship between the motivation to make healthy, sustainable and novel food choices and the intention to actually do so, based on the reasoning that novel healthy and sustainable food products are marketed by credence attributes, where consumers must rely on information that is provided by food chain actors. In an online survey conducted in 13 European countries over two years with a sample of 25,610 respondents, we explored how social trust, beliefs in trustworthiness and overall trust moderate the motivation-intention relationship. Results show that while trust cannot compensate for a lack of motivation to engage in healthy or sustainable behaviours, the relationship between motivation and intention was strengthened by higher levels of trust for sustainable and innovative food choices, but not for healthy food choices, and this finding was largely consistent across both years. For sustainable choices, the motivation-intention relationship was moderated by trust in farmers and retailers but not in manufacturers or authorities. All types of trust moderated the motivation-intention relationship for adoption of novel foods. This has implications for investment in trust initiatives on the part of policymakers, food businesses and food system actors.
{"title":"Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods","authors":"Anna L. Macready , Sophie Hieke , Magdalena Klimczuk-Kochańska , Szymon Szumiał , Katharina Wachter , Matthieu H. Arnoult , Liesbet Vranken , Klaus G. Grunert","doi":"10.1016/j.foodqual.2024.105386","DOIUrl":"10.1016/j.foodqual.2024.105386","url":null,"abstract":"<div><div>Within an increasingly resource-challenged food system, consumers need greater confidence in their ability to make better and more informed food choices. We investigated the role of trust as a moderator of the relationship between the motivation to make healthy, sustainable and novel food choices and the intention to actually do so, based on the reasoning that novel healthy and sustainable food products are marketed by credence attributes, where consumers must rely on information that is provided by food chain actors. In an online survey conducted in 13 European countries over two years with a sample of 25,610 respondents, we explored how social trust, beliefs in trustworthiness and overall trust moderate the motivation-intention relationship. Results show that while trust cannot compensate for a lack of motivation to engage in healthy or sustainable behaviours, the relationship between motivation and intention was strengthened by higher levels of trust for sustainable and innovative food choices, but not for healthy food choices, and this finding was largely consistent across both years. For sustainable choices, the motivation-intention relationship was moderated by trust in farmers and retailers but not in manufacturers or authorities. All types of trust moderated the motivation-intention relationship for adoption of novel foods. This has implications for investment in trust initiatives on the part of policymakers, food businesses and food system actors.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105386"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093985","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}
Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105385
E.H. Zandstra , D.E. Van Os , E. Van der Burg , I.V. Stuldreher , A. Toet , S. Velut , H. Hiraguchi , M.A. Hogervorst , A.-M. Brouwer , J.B.F. Van Erp
The context in which food is selected and consumed is an important factor in its choice, consumption, and acceptability. This study assessed the effect of information and multisensory contexts on meat-related food choices and taste perception. In total, 224 participants first watched one of two pitches, either discussing the implications of consuming animal meat (sustainable pitch) or promoting body movement (control pitch). Participants were then exposed to one of three multisensory contexts: a ‘sustainable’ context with natural green colours, nature sounds and a flower fragrance, a ‘meat’ context with red colours, the sounds of country music and a smokey BBQ smell, and a monotone off-white ‘neutral’ context with neutral background music and no additional smell. Participants were instructed to choose one of two presented hotdogs (animal meat hotdog or plant-based meat hotdog) and to taste and rate the chosen one on liking and taste attributes. Results showed that multisensory sustainable contextual cues combined with information on sustainability beforehand increased the likelihood of choosing plant-based meat hotdogs over animal meat hotdogs. In addition, while tasting the plant-based meat hotdog, multisensory contextual cues that are inspired by a meat context appeared to enhance taste perception, even for vegans and vegetarians. These findings provide further evidence for the importance of context in food choice and acceptance: the context where people choose plant-based meat should preferably be separated and different from the context of consumption. The findings also imply that information can change behaviour, not just attitudes as previous research indicated, but only if combined with multisensory cues in the context.
{"title":"Multisensory contextual cues and information affect plant-based food choices and taste perception","authors":"E.H. Zandstra , D.E. Van Os , E. Van der Burg , I.V. Stuldreher , A. Toet , S. Velut , H. Hiraguchi , M.A. Hogervorst , A.-M. Brouwer , J.B.F. Van Erp","doi":"10.1016/j.foodqual.2024.105385","DOIUrl":"10.1016/j.foodqual.2024.105385","url":null,"abstract":"<div><div>The context in which food is selected and consumed is an important factor in its choice, consumption, and acceptability. This study assessed the effect of information and multisensory contexts on meat-related food choices and taste perception. In total, 224 participants first watched one of two pitches, either discussing the implications of consuming animal meat (sustainable pitch) or promoting body movement (control pitch). Participants were then exposed to one of three multisensory contexts: a ‘sustainable’ context with natural green colours, nature sounds and a flower fragrance, a ‘meat’ context with red colours, the sounds of country music and a smokey BBQ smell, and a monotone off-white ‘neutral’ context with neutral background music and no additional smell. Participants were instructed to choose one of two presented hotdogs (animal meat hotdog or plant-based meat hotdog) and to taste and rate the chosen one on liking and taste attributes. Results showed that multisensory sustainable contextual cues combined with information on sustainability beforehand increased the likelihood of choosing plant-based meat hotdogs over animal meat hotdogs. In addition, while tasting the plant-based meat hotdog, multisensory contextual cues that are inspired by a meat context appeared to enhance taste perception, even for vegans and vegetarians. These findings provide further evidence for the importance of context in food choice and acceptance: the context where people choose plant-based meat should preferably be separated and different from the context of consumption. The findings also imply that information can change behaviour, not just attitudes as previous research indicated, but only if combined with multisensory cues in the context.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105385"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103420","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}
Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105387
Francisco Barbosa Escobar , Carlos Velasco , Derek V. Byrne , Qian Janice Wang
Throughout six online experiments (four pre-registered), in which participants were tasked to evaluate their temperature expectations of different beverages with or without emotional cues (i.e., emoji facial expressions) with specific temperature associations, we found that imbuing a product with emotional content can influence its expected temperature in online settings. A negative valence, low arousal (i.e., sad) expression on the receptacle of a hot beverage (e.g., hot chocolate milk, coffee) led to a lower expected temperature compared to a beverage with a positive valence, high arousal (i.e., happy) expression and a control condition without any expression. Notably, a happy expression did not result in any significant difference in expected temperature. In addition, there were no significant differences with cold beverages (i.e., iced chocolate milk, beer). We found that the influence of the sad emoji expression was enhanced with higher levels of anthropomorphism (i.e., making individuals focus on the emotions of the product). Our results suggest that the mechanism behind these effects is based on the product being imbued with the emotional connotation of the sad expression and, subsequently, its corresponding temperature association. Our research adds to the literature on consumer behaviour, food and anthropomorphism, and the relationship between temperature and emotions, and it has applications related to food expectations.
{"title":"The influence of emotional cues and anthropomorphism on product temperature expectations","authors":"Francisco Barbosa Escobar , Carlos Velasco , Derek V. Byrne , Qian Janice Wang","doi":"10.1016/j.foodqual.2024.105387","DOIUrl":"10.1016/j.foodqual.2024.105387","url":null,"abstract":"<div><div>Throughout six online experiments (four pre-registered), in which participants were tasked to evaluate their temperature expectations of different beverages with or without emotional cues (i.e., emoji facial expressions) with specific temperature associations, we found that imbuing a product with emotional content can influence its expected temperature in online settings. A negative valence, low arousal (i.e., sad) expression on the receptacle of a hot beverage (e.g., hot chocolate milk, coffee) led to a lower expected temperature compared to a beverage with a positive valence, high arousal (i.e., happy) expression and a control condition without any expression. Notably, a happy expression did not result in any significant difference in expected temperature. In addition, there were no significant differences with cold beverages (i.e., iced chocolate milk, beer). We found that the influence of the sad emoji expression was enhanced with higher levels of anthropomorphism (i.e., making individuals focus on the emotions of the product). Our results suggest that the mechanism behind these effects is based on the product being imbued with the emotional connotation of the sad expression and, subsequently, its corresponding temperature association. Our research adds to the literature on consumer behaviour, food and anthropomorphism, and the relationship between temperature and emotions, and it has applications related to food expectations.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105387"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103417","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}
Pub Date : 2024-11-28DOI: 10.1016/j.foodqual.2024.105384
Linnea Apelman , Eva Roos , Jonas K Olofsson , Pernilla Sandvik
Rejection of food, including fruits and vegetables, is prevalent among children. In adolescents and adults, a link has been observed between food neophobia (the rejection of unfamiliar foods) and olfaction, which plays a key role in food acceptance. However, research on olfaction's role in food acceptance and rejection among children is limited. Utilizing the U-sniff test and the Italian Child Neophobia Scale, this study investigated associations between odor awareness, odor identification, food neophobia, and the acceptance of fruits and vegetables in Swedish children aged 9–12 years (n = 126). A Swedish version of the ChiPSO questionnaire on odor awareness (including subscales for food, social and environmental odors) was developed, and initial validation conducted through back translation, cognitive interviews, and exploratory factor analysis. Fruit and vegetable acceptance was assessed through a questionnaire and a tasting session. Findings indicated that food neophobia was associated with lower fruit and vegetable acceptance (questionnaire ρ = −0.296, p = 0.002; tasting session ρ = −0.273, p = 0.004) but no significant associations observed with odor awareness (ρ = 0.159, p = 0.094) or odor identification performance (ρ = −0.141, p = 0.176). However, odor awareness was negatively associated with vegetable acceptance (ρ = −0.200, p = 0.034), while odor identification performance showed no significant associations (questionnaire ρ = −0.049, p = 0.638; tasting session ρ = −0.101, p = 0.316). A negative association was found between odor identification performance and environmental odor awareness (ρ = −0.269, p = 0.010). This suggests that some children may struggle to identify odors due to emotional reactions and avoidant behaviors, reducing engagement and hindering identification. Further exploration of the relationship between olfaction and children's food acceptance or rejection is encouraged.
{"title":"Exploration of the relationship between olfaction, food Neophobia and fruit and vegetable acceptance in school-aged children","authors":"Linnea Apelman , Eva Roos , Jonas K Olofsson , Pernilla Sandvik","doi":"10.1016/j.foodqual.2024.105384","DOIUrl":"10.1016/j.foodqual.2024.105384","url":null,"abstract":"<div><div>Rejection of food, including fruits and vegetables, is prevalent among children. In adolescents and adults, a link has been observed between food neophobia (the rejection of unfamiliar foods) and olfaction, which plays a key role in food acceptance. However, research on olfaction's role in food acceptance and rejection among children is limited. Utilizing the U-sniff test and the Italian Child Neophobia Scale, this study investigated associations between odor awareness, odor identification, food neophobia, and the acceptance of fruits and vegetables in Swedish children aged 9–12 years (<em>n</em> = 126). A Swedish version of the ChiPSO questionnaire on odor awareness (including subscales for food, social and environmental odors) was developed, and initial validation conducted through back translation, cognitive interviews, and exploratory factor analysis. Fruit and vegetable acceptance was assessed through a questionnaire and a tasting session. Findings indicated that food neophobia was associated with lower fruit and vegetable acceptance (questionnaire ρ = −0.296, <em>p</em> = 0.002; tasting session ρ = −0.273, <em>p</em> = 0.004) but no significant associations observed with odor awareness (ρ = 0.159, <em>p</em> = 0.094) or odor identification performance (ρ = −0.141, <em>p</em> = 0.176). However, odor awareness was negatively associated with vegetable acceptance (ρ = −0.200, <em>p</em> = 0.034), while odor identification performance showed no significant associations (questionnaire ρ = −0.049, <em>p</em> = 0.638; tasting session ρ = −0.101, <em>p</em> = 0.316). A negative association was found between odor identification performance and environmental odor awareness (ρ = −0.269, <em>p</em> = 0.010). This suggests that some children may struggle to identify odors due to emotional reactions and avoidant behaviors, reducing engagement and hindering identification. Further exploration of the relationship between olfaction and children's food acceptance or rejection is encouraged.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105384"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103422","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}
Pub Date : 2024-11-27DOI: 10.1016/j.foodqual.2024.105370
Hannah Browne , Michael Garratt , Mei Peng
Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an ad-libitum intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the ad-libitum intake task revealed a reduction of carbohydrate intake in mothers (F(4,86) = 3.52, p = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (H (1, n = 95) = 7.71, p = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.
母性与妇女生活中的重大生理和心理变化有关；然而，对与母性有关的饮食行为的了解仍然有限。我们进行了两个独立的实验来测试母性对能量摄入和宏量营养素选择的潜在影响。实验一采用横断面设计，比较了116名非母亲和107名母亲的习惯性饮食摄入量。这样就可以计算能量和大量营养素的摄入量。实验二采用随机摄入任务和常量营养素偏好排序任务，评估了首次母亲（N = 41）和非母亲（N = 50）的食物摄入量和常量营养素偏好。与这两个实验一致的是，在总能量摄入方面，母亲和非母亲之间的差异很小。然而，自由摄入任务显示，母亲的碳水化合物摄入量减少（F(4,86) = 3.52, p = 0.010）。此外，在宏量营养素偏好任务中，母亲比非母亲更偏爱高脂肪食物（H (1, n = 95) = 7.71, p = 0.005）。总的来说，研究结果指出了与母亲有关的大量营养素偏好和摄入量的潜在差异。虽然饮食行为涉及多种因素，但本研究为这一新兴领域提供了初步见解，为孕产妇食品相关健康倡议提供信息，并提高了对研究母亲饮食行为重要性的认识。
{"title":"Impacts of motherhood on energy intake and macronutrient choice: A comparative study","authors":"Hannah Browne , Michael Garratt , Mei Peng","doi":"10.1016/j.foodqual.2024.105370","DOIUrl":"10.1016/j.foodqual.2024.105370","url":null,"abstract":"<div><div>Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an <em>ad-libitum</em> intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the <em>ad-libitum</em> intake task revealed a reduction of carbohydrate intake in mothers (F<sub>(4,86)</sub> = 3.52, <em>p</em> = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (<em>H</em> (1, <em>n</em> = 95) = 7.71, <em>p</em> = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105370"},"PeriodicalIF":4.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757302","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}
Pub Date : 2024-11-27DOI: 10.1016/j.foodqual.2024.105381
René A. de Wijk , Anke M. Janssen , Liam Dwyer
Background
Consumer experiences are not only based on how a food tastes or clothing fabric feels but also on factors such as the store of purchase and product information.
Method
Participants were taken on virtual consumer journeys to monitor their reactions to sustainable foods or clothing fabrics. After a virtual ‘purchase’, an ingredient/material information phase followed, whereafter foods were tasted or T-shirt sleeves were felt.
Results
Heart rate and skin conductance were significantly affected by the type of food (p < 0.001), while the type of fabric and information significantly influenced facial expressions (p < 0.05). Sustainable supermarket assortment foods triggered higher skin conductance and more negatively valenced facial expressions than those from the regular assortment (p < 0.05). Reformulated muffin, yoghurt drink, and Bolognese sauce triggered higher skin conductance, while this was lower for reformulated cookies and lentil burgers. Facial expressions were more positive for reformulated cookies and more negative for reformulated lentil burgers (p < 0.05). Fabric from reused clothing triggered negative facial expressions and increased heart rate and skin conductance (p < 0.01), especially in combination with an upscale store. Fabrics from nettles and polylactic acid were similar to reactions to the familiar benchmark (organic cotton), namely lowered heart rate and skin conductance, and positive facial expressions.
Conclusion
This methodology identified opportunities for the development of sustainable foods and fabrics that are acceptable to consumers and could therefore be a valuable tool in the development of sustainable products that are successful in the marketplace.
{"title":"The consumer journey: A new methodology to study the effects of store and product information on consumers’ responses to sustainable foods and clothing fabrics","authors":"René A. de Wijk , Anke M. Janssen , Liam Dwyer","doi":"10.1016/j.foodqual.2024.105381","DOIUrl":"10.1016/j.foodqual.2024.105381","url":null,"abstract":"<div><h3>Background</h3><div>Consumer experiences are not only based on how a food tastes or clothing fabric feels but also on factors such as the store of purchase and product information.</div></div><div><h3>Method</h3><div>Participants were taken on virtual consumer journeys to monitor their reactions to sustainable foods or clothing fabrics. After a virtual ‘purchase’, an ingredient/material information phase followed, whereafter foods were tasted or T-shirt sleeves were felt.</div></div><div><h3>Results</h3><div>Heart rate and skin conductance were significantly affected by the type of food (<em>p</em> < 0.001), while the type of fabric and information significantly influenced facial expressions (<em>p</em> < 0.05). Sustainable supermarket assortment foods triggered higher skin conductance and more negatively valenced facial expressions than those from the regular assortment (<em>p</em> < 0.05). Reformulated muffin, yoghurt drink, and Bolognese sauce triggered higher skin conductance, while this was lower for reformulated cookies and lentil burgers. Facial expressions were more positive for reformulated cookies and more negative for reformulated lentil burgers (<em>p</em> < 0.05). Fabric from reused clothing triggered negative facial expressions and increased heart rate and skin conductance (<em>p</em> < 0.01), especially in combination with an upscale store. Fabrics from nettles and polylactic acid were similar to reactions to the familiar benchmark (organic cotton), namely lowered heart rate and skin conductance, and positive facial expressions.</div></div><div><h3>Conclusion</h3><div>This methodology identified opportunities for the development of sustainable foods and fabrics that are acceptable to consumers and could therefore be a valuable tool in the development of sustainable products that are successful in the marketplace.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105381"},"PeriodicalIF":4.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103418","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}
This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.
本研究考察了视觉信息（2D vs. 3D）和产品特征（健康vs.不健康）的变化对消费者购买食品的意愿、预期饱腹感和预期量的影响。参与者被要求回答一份关于2D或3D展示的每种食物样本的问卷。结果表明，3D食品模型在预期体积和饱腹感方面的得分明显高于2D模型，并且视觉信息和产品特征之间存在显著的交互作用。对于健康食品，2D模型中的预期量、预期饱腹感和购买意愿显著高于3D模型。对于不健康食品，三维模型中三个变量的得分明显高于二维模型。这表明基于食品健康的反比关系。研究认为，将视觉信息从2D变为3D，可以强化健康食品和不健康食品的低容量和高容量的形象，从而产生更有利的购买意愿。本研究的结果促进了我们对不同形象类型在推广食品时的适用性的理解，从而使和指导在线零售商和其他利益相关者在食品服务行业中为广告和其他目的设计食品时做出明智的决策。
{"title":"How does viewing food products in 2D or 3D affect consumer evaluations?","authors":"Kazuna Tonooka , Reo Sato , Kosuke Motoki , Shin-ichi Ishikawa","doi":"10.1016/j.foodqual.2024.105382","DOIUrl":"10.1016/j.foodqual.2024.105382","url":null,"abstract":"<div><div>This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105382"},"PeriodicalIF":4.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745656","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}
Pub Date : 2024-11-26DOI: 10.1016/j.foodqual.2024.105379
Chenjing Wu , Lexin Su , Yuanxin Hu , Meng Qu , Hongyan Zhu , Yonghui Hou , Fuqun Liang , Yan Duan , Wei Zhang , Siyue Zhang , Xianyou He
Animal shape has been widely used in the food industry. However, previous research has not provided clear conclusions regarding the impact of animal shape on food perception. Thus, the aim of this study is to further investigate the influence of food design types (animal shape) on food consumption, thereby addressing the research gap in existing literature regarding animal shape and food consumption.
In preliminary experiment, we utilized animal-shape cookies and non-animal-shape cookies. Participants were asked to taste the cookies on-site, rate the overall liking of taste perceptions, and indicate their eating intentions. Experiment 1a and 1b extended the research to include categorization of animals (edible and inedible). Experiment 2 then examined the role of animal shape, specifically investigating how the presence of eyes moderated the relationship between animal type and food perception.
Results from Preliminary experiment showed that participants rated the overall liking of taste perceptions and eating intentions significantly lower for the animal-shape cookies compared to the non-animal-shaped cookies. In Experiment 1a and 1b, participants only rated lower overall liking of taste perceptions and eating intentions for the inedible animal cookies. Experiment 2 further revealed the moderating effect of eye presence on the relationship between animal types and eating intentions. For non-edible animal shaped cookies, the presence of eye led to diminished eating intentions.
Overall, the study results indicate that food type does not positively enhance consumers' perception of food. Moreover, shape representing inedible animals elicits a more negative perception of food compared to shape depicting edible animals.
{"title":"Does “animal” make the food better?--the effect of food type on food perception","authors":"Chenjing Wu , Lexin Su , Yuanxin Hu , Meng Qu , Hongyan Zhu , Yonghui Hou , Fuqun Liang , Yan Duan , Wei Zhang , Siyue Zhang , Xianyou He","doi":"10.1016/j.foodqual.2024.105379","DOIUrl":"10.1016/j.foodqual.2024.105379","url":null,"abstract":"<div><div>Animal shape has been widely used in the food industry. However, previous research has not provided clear conclusions regarding the impact of animal shape on food perception. Thus, the aim of this study is to further investigate the influence of food design types (animal shape) on food consumption, thereby addressing the research gap in existing literature regarding animal shape and food consumption.</div><div>In preliminary experiment, we utilized animal-shape cookies and non-animal-shape cookies. Participants were asked to taste the cookies on-site, rate the overall liking of taste perceptions, and indicate their eating intentions. Experiment 1a and 1b extended the research to include categorization of animals (edible and inedible). Experiment 2 then examined the role of animal shape, specifically investigating how the presence of eyes moderated the relationship between animal type and food perception.</div><div>Results from Preliminary experiment showed that participants rated the overall liking of taste perceptions and eating intentions significantly lower for the animal-shape cookies compared to the non-animal-shaped cookies. In Experiment 1a and 1b, participants only rated lower overall liking of taste perceptions and eating intentions for the inedible animal cookies. Experiment 2 further revealed the moderating effect of eye presence on the relationship between animal types and eating intentions. For non-edible animal shaped cookies, the presence of eye led to diminished eating intentions.</div><div>Overall, the study results indicate that food type does not positively enhance consumers' perception of food. Moreover, shape representing inedible animals elicits a more negative perception of food compared to shape depicting edible animals.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105379"},"PeriodicalIF":4.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103416","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}
Pub Date : 2024-11-22DOI: 10.1016/j.foodqual.2024.105376
Madeline M. Harper , Paige M. Cunningham , John E. Hayes
Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (n = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's < 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's < 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched > reduced > control; all p's < 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.
通过添加蘸酱来增加食物的润滑度可以提高进食率；但是，这种操作是否会影响零食的能量摄入，或者如何与能量密度（ED）结合起来影响能量摄入过量的风险，目前仍不清楚。在此，我们使用椒盐脆饼和鹰嘴豆泥来研究口腔润滑（加鹰嘴豆泥与不加鹰嘴豆泥）和能量密度对零食摄入量的影响。成人（n = 46，67 % 为女性）在我们的实验室中随意食用 70 ± 2 克的椒盐脆饼零食（2.5 份）时，我们对其进行了 3 次录像记录：每次都有减少 ED 的鹰嘴豆泥、匹配 ED 的鹰嘴豆泥和无鹰嘴豆泥（对照组）。两种鹰嘴豆泥的重量均为∼ 110 克（∼ 4 盎司）。对摄入量进行测量，并通过录像评估进食率。与增加润滑度的预期效果一致，与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和所有零食的进食速度更快（所有P均为0.001），这表明鹰嘴豆泥增加了润滑度，有利于加快进食速度。与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和零食总摄入量更高（所有 p 均为 0.001），这表明润滑度的增加促进了摄入量。虽然 ED 没有完全缓解润滑度对椒盐卷饼和零食总能量摄入的影响，但它确实缓和了这些影响（匹配> 减少> 对照组；所有 p's < 0.001）。总之，加入鹰嘴豆泥会增加进食率，这可能是通过增加零食的润滑度实现的，即使蘸酱的 ED 值较低，摄入量也会相应增加。因此，食用ED值较低且不含润滑蘸料的零食可能是帮助减少能量摄入的有效方法。
{"title":"Dip increases eating rate and promotes greater intake even when energy density is reduced","authors":"Madeline M. Harper , Paige M. Cunningham , John E. Hayes","doi":"10.1016/j.foodqual.2024.105376","DOIUrl":"10.1016/j.foodqual.2024.105376","url":null,"abstract":"<div><div>Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (<em>n</em> = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's < 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's < 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched > reduced > control; all p's < 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105376"},"PeriodicalIF":4.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703609","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}
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