Pub Date : 2024-11-01DOI: 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.
{"title":"Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling","authors":"Thomas Hörberg , Murathan Kurfalı , Jonas K. Olofsson","doi":"10.1016/j.foodqual.2024.105357","DOIUrl":"10.1016/j.foodqual.2024.105357","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105357"},"PeriodicalIF":4.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701350","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 : 2024-10-29DOI: 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.
{"title":"Liking for saltiness is associated with preference for fattier and more caloric foods","authors":"Cristina Proserpio , Sara Spinelli , Camilla Cattaneo , Caterina Dinnella , Monica Laureati , Erminio Monteleone , Ella Pagliarini","doi":"10.1016/j.foodqual.2024.105355","DOIUrl":"10.1016/j.foodqual.2024.105355","url":null,"abstract":"<div><div>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.</div><div>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.</div><div>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.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105355"},"PeriodicalIF":4.9,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701349","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 : 2024-10-28DOI: 10.1016/j.foodqual.2024.105354
Nadja-Raphaela Baer , Liane Schenk , Manuela M. Bergmann , Johannes Deutschbein , Sven Knüppel , Daniela Nickel , Jan C. Zoellick
Food choices determine the intake of nutrients and energy for bodily processes and play a vital role for the health and wellbeing of individuals. However, the choice of what and how an individual eats is shaped largely by socialisation within the family of origin as well as later socialisation contexts, e.g., through biographical transitions or romantic relationships. Nonetheless, food choices have been analysed primarily as largely individualised practices. We performed principal component analyses on self-reported data on food consumption from 803 individuals (M = 64 years old; 50 % female) nested in 402 couples recruited within the NutriAct Family Study to explore food choice patterns. We exploratively derived four distinct patterns representing (1) plant-based, (2) processed animal-based, (3) low-fat, and (4) high-sugar sweet tooth food choices, which were loosely correlated (0.04 ≤ |r| ≤ 0.16). On an inter-couple level we found gender differences with men adhering more to the processed animal-based diet (t(756) = 10.17, p < 0.001, d = 0.72) and women more to the plant-based (t(800) = −3.70, p < 0.001, d = −0.26) and low-fat patterns (t(800) = −2.65, p = 0.008, d = −0.19). Additionally, as the number of retirees within a couple increased, so did the similarity between the partners in their overall food choice (F(2799) = 8.15, p < 0.001, η = 0.02). The couple level explained more variance in the food choice patterns than the individual level across all four patterns (0.62 ≤ ICC1 ≤ 0.78). We thus conclude that socialisation in couples plays a central role in shaping food choices, more so than prevalent gender roles or individual practices.
食物的选择决定了身体过程所需的营养和能量的摄入，对个人的健康和福祉起着至关重要的作用。然而，一个人选择吃什么和怎么吃，在很大程度上是由原生家庭的社会化以及后来的社会化背景（例如，通过传记过渡或恋爱关系）形成的。尽管如此，食物选择在很大程度上还是作为个体化行为进行分析的。我们对 "营养行动家庭研究"（NutriAct Family Study）中招募的 402 对夫妇中的 803 个个体（男 = 64 岁；50% 为女性）自我报告的食物消费数据进行了主成分分析，以探索食物选择模式。我们探索性地得出了四种不同的食物选择模式，分别代表（1）植物性食物；（2）加工动物性食物；（3）低脂肪食物；（4）高糖甜食，它们之间存在松散的相关性（0.04 ≤ |r| ≤ 0.16）。在夫妇间层面，我们发现了性别差异，男性更倾向于动物性加工食品（t(756) = 10.17, p < 0.001, d = 0.72），女性更倾向于植物性加工食品（t(800) = -3.70, p < 0.001, d = -0.26）和低脂肪饮食（t(800) = -2.65, p = 0.008, d = -0.19）。此外，随着一对夫妇中退休人员数量的增加，他们在总体食物选择上的相似性也在增加（F(2799) = 8.15, p < 0.001, η = 0.02）。在所有四种食物选择模式中，夫妻层面对食物选择模式变异的解释均高于个体层面（0.62 ≤ ICC1 ≤ 0.78）。因此，我们得出结论，夫妻间的社会化在塑造食物选择方面发挥着核心作用，比普遍的性别角色或个人习惯更重要。
{"title":"What differentiates the choice of certain foods? An exploratory analysis of food choice patterns among couples from the dyadic NutriAct Family Cohort in relation to social and health-associated determinants","authors":"Nadja-Raphaela Baer , Liane Schenk , Manuela M. Bergmann , Johannes Deutschbein , Sven Knüppel , Daniela Nickel , Jan C. Zoellick","doi":"10.1016/j.foodqual.2024.105354","DOIUrl":"10.1016/j.foodqual.2024.105354","url":null,"abstract":"<div><div>Food choices determine the intake of nutrients and energy for bodily processes and play a vital role for the health and wellbeing of individuals. However, the choice of what and how an individual eats is shaped largely by socialisation within the family of origin as well as later socialisation contexts, e.g., through biographical transitions or romantic relationships. Nonetheless, food choices have been analysed primarily as largely individualised practices. We performed principal component analyses on self-reported data on food consumption from 803 individuals (<em>M</em> = 64 years old; 50 % female) nested in 402 couples recruited within the NutriAct Family Study to explore food choice patterns. We exploratively derived four distinct patterns representing (1) plant-based, (2) processed animal-based, (3) low-fat, and (4) high-sugar sweet tooth food choices, which were loosely correlated (0.04 ≤ |<em>r</em>| ≤ 0.16). On an inter-couple level we found gender differences with men adhering more to the processed animal-based diet (<em>t</em>(756) = 10.17, <em>p</em> < 0.001, <em>d</em> = 0.72) and women more to the plant-based (<em>t</em>(800) = −3.70, <em>p</em> < 0.001, <em>d</em> = −0.26) and low-fat patterns (<em>t</em>(800) = −2.65, <em>p</em> = 0.008, <em>d</em> = −0.19). Additionally, as the number of retirees within a couple increased, so did the similarity between the partners in their overall food choice (<em>F</em>(2799) = 8.15, <em>p</em> < 0.001, <em>η</em> = 0.02). The couple level explained more variance in the food choice patterns than the individual level across all four patterns (0.62 ≤ ICC1 ≤ 0.78). We thus conclude that socialisation in couples plays a central role in shaping food choices, more so than prevalent gender roles or individual practices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105354"},"PeriodicalIF":4.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573449","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 : 2024-10-28DOI: 10.1016/j.foodqual.2024.105353
Sidse Marie Sidenius Bestle , Ellen Trolle , Anja Pia Biltoft-Jensen , Bodil Just Christensen , Jeppe Matthiessen , Anders Stockmarr , Anne Dahl Lassen
Parental influence on children’s dietary behaviour makes parents an obvious target for prevention strategies with nutritional foci. Mediation analysis is considered a valuable tool for understanding the underlying mechanisms of influence in intervention studies aimed at implementing behaviour change strategies.
The present study used data from the multi-component cluster-randomised intervention “Are You Too Sweet?” with 153 Danish children (5–7 years) to explore mediating effects and role of parental determinants on added sugar intake in children.
A pre-and post-intervention questionnaire evaluated parental knowledge, practices, self-efficacy, norms, and attitudes. Children’s dietary intake was estimated from a seven-day dietary record. Associations between children’s added sugar intake and parental responses and changes in responses following the intervention were evaluated using linear mixed models. Exploring potential behaviour change pathways of the intervention was done using mediation analyses.
Children’s reduction in added sugar consumption was partly mediated by changes in parental norms and attitudes regarding limiting sugar-rich foods and drinks to special occasions. Parental knowledge of guidelines on the intake of sugar-rich discretionary foods and drinks increased as an intervention effect but did not demonstrate a mediating effect. No significant changes or mediating effects were found in parental self-efficacy or practices.
The findings highlight parental norms and attitudes regarding restricting sugar-rich foods and drinks to special occasions as modifiable and a mediator for reducing added sugar intake in the “Are You Too Sweet?” intervention study.
Trial registration: Retrospectively registered at ISRCTN: ISRCTN10409779.
{"title":"Parental norms and attitudes in Relation to Children’s sugar consumption − A mediation analysis of the “Are You Too Sweet?” intervention study","authors":"Sidse Marie Sidenius Bestle , Ellen Trolle , Anja Pia Biltoft-Jensen , Bodil Just Christensen , Jeppe Matthiessen , Anders Stockmarr , Anne Dahl Lassen","doi":"10.1016/j.foodqual.2024.105353","DOIUrl":"10.1016/j.foodqual.2024.105353","url":null,"abstract":"<div><div>Parental influence on children’s dietary behaviour makes parents an obvious target for prevention strategies with nutritional foci. Mediation analysis is considered a valuable tool for understanding the underlying mechanisms of influence in intervention studies aimed at implementing behaviour change strategies.</div><div>The present study used data from the multi-component cluster-randomised intervention “Are You Too Sweet?” with 153 Danish children (5–7 years) to explore mediating effects and role of parental determinants on added sugar intake in children.</div><div>A pre-and post-intervention questionnaire evaluated parental knowledge, practices, self-efficacy, norms, and attitudes. Children’s dietary intake was estimated from a seven-day dietary record. Associations between children’s added sugar intake and parental responses and changes in responses following the intervention were evaluated using linear mixed models. Exploring potential behaviour change pathways of the intervention was done using mediation analyses.</div><div>Children’s reduction in added sugar consumption was partly mediated by changes in parental norms and attitudes regarding limiting sugar-rich foods and drinks to special occasions. Parental knowledge of guidelines on the intake of sugar-rich discretionary foods and drinks increased as an intervention effect but did not demonstrate a mediating effect. No significant changes or mediating effects were found in parental self-efficacy or practices.</div><div>The findings highlight parental norms and attitudes regarding restricting sugar-rich foods and drinks to special occasions as modifiable and a mediator for reducing added sugar intake in the “Are You Too Sweet?” intervention study.</div><div><strong>Trial registration:</strong> Retrospectively registered at ISRCTN: ISRCTN10409779.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105353"},"PeriodicalIF":4.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573569","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 : 2024-10-26DOI: 10.1016/j.foodqual.2024.105352
Bianca Wassmann , Michael Siegrist , Christina Hartmann
Despite the potential benefits of meat alternatives for the environment and animal welfare, public skepticism remains. This study presents the development and validation of the Meat Alternatives Rejection (MAR) scale. After a pilot study (N = 510) refined the scale from fourteen to ten items, it was validated in a Swiss online survey (N = 1951) through four steps. First, exploratory factor analysis confirmed a one-factor structure with high factor loadings (0.63 to 0.80) and strong internal consistency (Cronbach’s alpha = 0.90). Second, convergent validity was supported by Pearson correlations with related variables, along with Average Variance Extracted (AVE = 0.525) and Composite Reliability (CR = 0.917). Third, discriminant validity was explored using a Heterotrait-Monotrait (HTMT) ratio of 0.634, indicating that the MAR scale measures a distinct construct. Lastly, MAR’s predictive validity was tested using two regression models: Model 1 (logistic regression) predicted the likelihood of being a meat alternative consumer versus nonconsumer, and Model 2 (two-step linear regression) predicted support for meat alternative marketing restrictions. In both models, the inclusion of MAR significantly improved the explained variance (Model 1: W=83.82, p < 0.001; Model 2: F(1, 1945) = 598.1, p < 0.001), with MAR outperforming other predictors (age, gender, education, meat attachment, and eco-knowledge). Overall, MAR is a robust and reliable tool for measuring consumers’ rejection of meat alternatives, demonstrating factorial, convergent, discriminant, and predictive validity. This new scale can help advance our understanding of the psychological mechanisms underlying the shift toward a more plant-based diet.
{"title":"Measuring the rejection of meat alternatives: Development and validation of a new scale","authors":"Bianca Wassmann , Michael Siegrist , Christina Hartmann","doi":"10.1016/j.foodqual.2024.105352","DOIUrl":"10.1016/j.foodqual.2024.105352","url":null,"abstract":"<div><div>Despite the potential benefits of meat alternatives for the environment and animal welfare, public skepticism remains. This study presents the development and validation of the Meat Alternatives Rejection (MAR) scale. After a pilot study (<em>N</em> = 510) refined the scale from fourteen to ten items, it was validated in a Swiss online survey (<em>N</em> = 1951) through four steps. First, exploratory factor analysis confirmed a one-factor structure with high factor loadings (0.63 to 0.80) and strong internal consistency (Cronbach’s alpha = 0.90). Second, convergent validity was supported by Pearson correlations with related variables, along with Average Variance Extracted (AVE = 0.525) and Composite Reliability (CR = 0.917). Third, discriminant validity was explored using a Heterotrait-Monotrait (HTMT) ratio of 0.634, indicating that the MAR scale measures a distinct construct. Lastly, MAR’s predictive validity was tested using two regression models: Model 1 (logistic regression) predicted the likelihood of being a meat alternative consumer versus nonconsumer, and Model 2 (two-step linear regression) predicted support for meat alternative marketing restrictions. In both models, the inclusion of MAR significantly improved the explained variance (Model 1:<!--> <em>W</em>=83.82,<!--> <em>p</em> < 0.001; Model 2:<!--> <em>F</em>(1, 1945) = 598.1,<!--> <em>p</em> < 0.001), with MAR outperforming other predictors (age, gender, education, meat attachment, and eco-knowledge). Overall, MAR is a robust and reliable tool for measuring consumers’ rejection of meat alternatives, demonstrating factorial, convergent, discriminant, and predictive validity. This new scale can help advance our understanding of the psychological mechanisms underlying the shift toward a more plant-based diet.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105352"},"PeriodicalIF":4.9,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722748","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 : 2024-10-24DOI: 10.1016/j.foodqual.2024.105351
Xinmeng Yang , Sanne Boesveldt , Elizabeth H. Zandstra
Previous research suggests that food odors act as a prime and influence food choice outside of awareness. Little is known about how odors prime (healthy) food choices. We hypothesized that odors could activate mental representations of food concepts, interacting with cognitive processes underlying food decision-making. We tested this by examining which concepts (healthy, sensory, or product-specific) are activated by odors and how this impacts subsequent food choices. In a between-subjects design, 112 participants were divided into three conditions: healthy odor (apple or banana), unhealthy odor (chocolate or caramel), and non-odor (control). Participants were exposed to one condition for 5 min and then completed a lexical decision task and a screen-based food choice task. The lexical decision task included four word categories: healthy-related, sensory-related, neutral words, and non-words. Reaction times were recorded and computed for each category. Participants were asked to choose one food they wanted to eat from four (in-)congruent food word options and repeated it four times (one for each odor). Results showed participants responded slower to non-words than other words, and slower to healthy and sensory words than neutral words. However, odor exposure did not influence reaction times, nor did the interaction between odor condition and word category affect reaction times. Participants were more likely to choose unhealthy foods regardless of odor exposure. Thus, ambient sweet odors did not prime food-related information or choice. We recommend additional testing using a broader range of odors and word categories to fully validate the association of an odor with a concept.
{"title":"Impact of olfactory priming on mental representations of food concepts and subsequent food choice","authors":"Xinmeng Yang , Sanne Boesveldt , Elizabeth H. Zandstra","doi":"10.1016/j.foodqual.2024.105351","DOIUrl":"10.1016/j.foodqual.2024.105351","url":null,"abstract":"<div><div>Previous research suggests that food odors act as a prime and influence food choice outside of awareness. Little is known about how odors prime (healthy) food choices. We hypothesized that odors could activate mental representations of food concepts, interacting with cognitive processes underlying food decision-making. We tested this by examining which concepts (healthy, sensory, or product-specific) are activated by odors and how this impacts subsequent food choices. In a between-subjects design, 112 participants were divided into three conditions: healthy odor (apple or banana), unhealthy odor (chocolate or caramel), and non-odor (control). Participants were exposed to one condition for 5 min and then completed a lexical decision task and a screen-based food choice task. The lexical decision task included four word categories: healthy-related, sensory-related, neutral words, and non-words. Reaction times were recorded and computed for each category. Participants were asked to choose one food they wanted to eat from four (in-)congruent food word options and repeated it four times (one for each odor). Results showed participants responded slower to non-words than other words, and slower to healthy and sensory words than neutral words. However, odor exposure did not influence reaction times, nor did the interaction between odor condition and word category affect reaction times. Participants were more likely to choose unhealthy foods regardless of odor exposure. Thus, ambient sweet odors did not prime food-related information or choice. We recommend additional testing using a broader range of odors and word categories to fully validate the association of an odor with a concept.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105351"},"PeriodicalIF":4.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535871","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 : 2024-10-24DOI: 10.1016/j.foodqual.2024.105350
Sebastian Richter , Hanna Stolz , Adan L. Martinez-Cruz , Aya Kachi
Animal welfare is at the forefront of the debate on sustainable food systems. However, animal welfare improvements often imply higher costs for producers. We explored whether Swiss consumers are willing to contribute monetarily to such improvements through an increase in prices of butter or milk. Based on a discrete choice experiment with 986 Swiss consumers, we investigated preferences for two animal welfare improvements in the dairy industry – loose housing and farm killing – as well as for organic production, origin of product, and greenhouse gas (GHG) reductions. Furthermore, we investigated how consumers perceive a potential conflict between GHG reductions and animal welfare concerns. Half of our sample faced increases in milk prices; the other half faced increases in butter prices. Findings indicate that animal welfare is of higher importance to consumers when compared to the other attributes under analysis. Consumers oppose GHG reductions associated with deteriorations in animal welfare and are willing to pay for improvements in housing conditions and a less stressful killing of the animals. Improvements in animal welfare could be crucial for dairy industry actors and provide strong arguments in communicating benefits of dairy products to consumers.
{"title":"Animal welfare has priority: Swiss consumers’ preferences for animal welfare, greenhouse gas reductions and other sustainability improvements in dairy products","authors":"Sebastian Richter , Hanna Stolz , Adan L. Martinez-Cruz , Aya Kachi","doi":"10.1016/j.foodqual.2024.105350","DOIUrl":"10.1016/j.foodqual.2024.105350","url":null,"abstract":"<div><div>Animal welfare is at the forefront of the debate on sustainable food systems. However, animal welfare improvements often imply higher costs for producers. We explored whether Swiss consumers are willing to contribute monetarily to such improvements through an increase in prices of butter or milk. Based on a discrete choice experiment with 986 Swiss consumers, we investigated preferences for two animal welfare improvements in the dairy industry – loose housing and farm killing – as well as for organic production, origin of product, and greenhouse gas (GHG) reductions. Furthermore, we investigated how consumers perceive a potential conflict between GHG reductions and animal welfare concerns. Half of our sample faced increases in milk prices; the other half faced increases in butter prices. Findings indicate that animal welfare is of higher importance to consumers when compared to the other attributes under analysis. Consumers oppose GHG reductions associated with deteriorations in animal welfare and are willing to pay for improvements in housing conditions and a less stressful killing of the animals. Improvements in animal welfare could be crucial for dairy industry actors and provide strong arguments in communicating benefits of dairy products to consumers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105350"},"PeriodicalIF":4.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586485","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 : 2024-10-18DOI: 10.1016/j.foodqual.2024.105349
Fabrício Goulart , Voltaire Sant’Anna , Valérie L. Almli , Gabriel Tolotti Maschio
Involving children in creation of school meals is important to engage them on healthy and sustainable eating habits, and the whole food utilization is a way to avoid food waste and increase the consumption of nutrients. Also, artificial intelligence (AI) has shown to be an interesting source of new ideas but has not been used for designing children’s meals. The aims of the work were to evaluate the potential of school meals either co-designed by children or generated with AI, and to explore parents’ perception towards the utilization of whole food in their children’s meal. Children, with the potential support of their parents, proposed recipes with whole fruit/vegetable utilization, and a selection among the suggestions was conducted by nutritionists and the school cooks. The selected meal was compared to a similar recipe from ChatGPT generated from a simple prompt with regard to their acceptance and emotions evoked. The two dishes were variations of carrot pie recipes including vegetable peel and were both prepared by experienced school cooks. A third recipe proposed by the school’s cooks was used as comparison. Parents’ perceptions towards whole food utilization to their children were elicited by sentence completion methodology. Results showed that children liked both their and the cooks’ recipes but rejected ChatGPT’s recipe. Both cooks’ and children’s carrot pies evoked positive emoji pairs, meanwhile ChatGPT’s carrot pie was associated to emojis of negative connotation. Texture and unfamiliar taste were cited to justify the rejection. For parents, the utilization of whole fruits/vegetable in children’s meals is perceived as a good and nutritious idea, but safety concerns were revealed. This work demonstrates co-design with school children and whole food utilization as actionable strategies towards reducing waste of nutritious resources. Moreover, the study reports an unsuccessful exploratory usage of ChatGPT through a task-focused prompt. This may suggest the importance of specifying the context of the task when prompting an AI, to compensate for contextual information that is implicitly available to humans. Concerns about safety aspects should be addressed to ensure parents’ support for whole vegetable utilization in school meals.
{"title":"Can children and artificial intelligence be sources of ideas for school meal preparations based on whole food utilization?","authors":"Fabrício Goulart , Voltaire Sant’Anna , Valérie L. Almli , Gabriel Tolotti Maschio","doi":"10.1016/j.foodqual.2024.105349","DOIUrl":"10.1016/j.foodqual.2024.105349","url":null,"abstract":"<div><div>Involving children in creation of school meals is important to engage them on healthy and sustainable eating habits, and the whole food utilization is a way to avoid food waste and increase the consumption of nutrients. Also, artificial intelligence (AI) has shown to be an interesting source of new ideas but has not been used for designing children’s meals. The aims of the work were to evaluate the potential of school meals either co-designed by children or generated with AI, and to explore parents’ perception towards the utilization of whole food in their children’s meal. Children, with the potential support of their parents, proposed recipes with whole fruit/vegetable utilization, and a selection among the suggestions was conducted by nutritionists and the school cooks. The selected meal was compared to a similar recipe from ChatGPT generated from a simple prompt with regard to their acceptance and emotions evoked. The two dishes were variations of carrot pie recipes including vegetable peel and were both prepared by experienced school cooks. A third recipe proposed by the school’s cooks was used as comparison. Parents’ perceptions towards whole food utilization to their children were elicited by sentence completion methodology. Results showed that children liked both their and the cooks’ recipes but rejected ChatGPT’s recipe. Both cooks’ and children’s carrot pies evoked positive emoji pairs, meanwhile ChatGPT’s carrot pie was associated to emojis of negative connotation. Texture and unfamiliar taste were cited to justify the rejection. For parents, the utilization of whole fruits/vegetable in children’s meals is perceived as a good and nutritious idea, but safety concerns were revealed. This work demonstrates co-design with school children and whole food utilization as actionable strategies towards reducing waste of nutritious resources. Moreover, the study reports an unsuccessful exploratory usage of ChatGPT through a task-focused prompt. This may suggest the importance of specifying the context of the task when prompting an AI, to compensate for contextual information that is implicitly available to humans. Concerns about safety aspects should be addressed to ensure parents’ support for whole vegetable utilization in school meals.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105349"},"PeriodicalIF":4.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535870","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 : 2024-10-16DOI: 10.1016/j.foodqual.2024.105348
Kenju Akai , Keiko Aoki
This study investigated the effect of cooking methods on the willingness to pay (WTP) for the sterilization method.
The choice experiment consisted of eight attributes; yolk color (yellow vs. deep yellow), grade (special vs. first grade), omega-3 (3 levels), egg sterilization method (no sterilization vs. sodium hypochlorite vs. pasteurization), hen feed (antibiotics vs. antibiotic-free vs. organic), hen’s breeding method (caged vs. cage-free), production area (in-prefecture vs. out of prefecture), and price (5 levels).
The online survey included 1,000 Japanese consumers. A within-subject design was employed in which everyone responded under the assumptions of eating a hard-boiled egg, a soft-boiled egg, and a raw egg.
As the degree of heating decreased, the WTP for the sterilization attribute became higher. Sodium hypochlorite was always higher than pasteurization. As the degree of rawness increased, the WTP for antibiotic-free and organic feeds rose. However, the organic feed had a lower WTP than the antibiotic-free feed. When eating raw eggs, the WTP for antibiotic-free was the second most important compared with the sterilization. As the degree of rawness increased, the WTP for the deep yellow color of the yolk rose, and finally reached three times higher when eating raw eggs than when eating hard-boiled eggs. The WTP for local production was not significantly different in any case. Omega-3 had a significant negative WTP only for raw eggs. Cage-free had a significant negative WTP only for boiled eggs.
{"title":"A choice experiment for different preparation methods of eggs: The impact of sensory, health, and animal welfare","authors":"Kenju Akai , Keiko Aoki","doi":"10.1016/j.foodqual.2024.105348","DOIUrl":"10.1016/j.foodqual.2024.105348","url":null,"abstract":"<div><div>This study investigated the effect of cooking methods on the willingness to pay (WTP) for the sterilization method.</div><div>The choice experiment consisted of eight attributes; yolk color (yellow vs. deep yellow), grade (special vs. first grade), omega-3 (3 levels), egg sterilization method (no sterilization vs. sodium hypochlorite vs. pasteurization), hen feed (antibiotics vs. antibiotic-free vs. organic), hen’s breeding method (caged vs. cage-free), production area (in-prefecture vs. out of prefecture), and price (5 levels).</div><div>The online survey included 1,000 Japanese consumers. A within-subject design was employed in which everyone responded under the assumptions of eating a hard-boiled egg, a soft-boiled egg, and a raw egg.</div><div>As the degree of heating decreased, the WTP for the sterilization attribute became higher. Sodium hypochlorite was always higher than pasteurization. As the degree of rawness increased, the WTP for antibiotic-free and organic feeds rose. However, the organic feed had a lower WTP than the antibiotic-free feed. When eating raw eggs, the WTP for antibiotic-free was the second most important compared with the sterilization. As the degree of rawness increased, the WTP for the deep yellow color of the yolk rose, and finally reached three times higher when eating raw eggs than when eating hard-boiled eggs. The WTP for local production was not significantly different in any case. Omega-3 had a significant negative WTP only for raw eggs. Cage-free had a significant negative WTP only for boiled eggs.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105348"},"PeriodicalIF":4.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094400","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 : 2024-10-11DOI: 10.1016/j.foodqual.2024.105347
Yijian Wang , Shiwen Wan , Sheng Pan , Peng Luan , Xiaoxu Cen , Guangquan Sun , Yaoze Feng , Ming Zhu
Here, a quantitative equation for Overall Umami Strength (OUS) in foods and condiments, based on sensory evaluation, was defined using the Weber-Fechner law. Sensory evaluation was conducted utilizing objective questions grounded in triangulation tests and paired comparisons to accurately determine the absolute and difference thresholds for monosodium glutamate (MSG). These thresholds were employed to define various levels of umami strength, which facilitated the creation of an umami sensory difference strength curve. Subsequently, the OUS equation was constructed through a well-fitting function, represented as “” (R2 = 0.996). Once the relative MSG concentration of the sample is determined, it can be converted into the OUS value under the thresholds scale mentioned above for quantification. To validate this quantitative equation, multiple samples, including fish, mushrooms, and soy sauce, were evaluated using the paired comparison test to obtain relative MSG concentration. The OUS value calculated by relative MSG concentration was compared with the existing method to verify its correctness and effectiveness. The results demonstrate that both foods and condiments, even from different species origins, can be reliably quantified for overall umami intensity using the proposed sensory quantitative equation.
{"title":"A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law","authors":"Yijian Wang , Shiwen Wan , Sheng Pan , Peng Luan , Xiaoxu Cen , Guangquan Sun , Yaoze Feng , Ming Zhu","doi":"10.1016/j.foodqual.2024.105347","DOIUrl":"10.1016/j.foodqual.2024.105347","url":null,"abstract":"<div><div>Here, a quantitative equation for Overall Umami Strength (OUS) in foods and condiments, based on sensory evaluation, was defined using the Weber-Fechner law. Sensory evaluation was conducted utilizing objective questions grounded in triangulation tests and paired comparisons to accurately determine the absolute and difference thresholds for monosodium glutamate (MSG). These thresholds were employed to define various levels of umami strength, which facilitated the creation of an umami sensory difference strength curve. Subsequently, the OUS equation was constructed through a well-fitting function, represented as “<span><math><mrow><mi>OUS</mi><mspace></mspace><mo>=</mo><mspace></mspace><mn>9.6828</mn><mspace></mspace><mo>×</mo><mspace></mspace><msub><mi>log</mi><mn>10</mn></msub><mrow><mo>(</mo><msub><mi>C</mi><mrow><mi>MSG</mi></mrow></msub><mo>)</mo></mrow><mspace></mspace><mo>+</mo><mspace></mspace><mn>34.8</mn></mrow></math></span>” (<em>R</em><sup>2</sup> = 0.996). Once the relative MSG concentration of the sample is determined, it can be converted into the OUS value under the thresholds scale mentioned above for quantification. To validate this quantitative equation, multiple samples, including fish, mushrooms, and soy sauce, were evaluated using the paired comparison test to obtain relative MSG concentration. The OUS value calculated by relative MSG concentration was compared with the existing method to verify its correctness and effectiveness. The results demonstrate that both foods and condiments, even from different species origins, can be reliably quantified for overall umami intensity using the proposed sensory quantitative equation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"123 ","pages":"Article 105347"},"PeriodicalIF":4.9,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446911","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号