Subjects -> FOOD AND FOOD INDUSTRIES (Total: 399 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (102 journals)
    - FOOD AND FOOD INDUSTRIES (282 journals)

FOOD AND FOOD INDUSTRIES (282 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 57)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 1)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)

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Similar Journals
Journal Cover
Food Quality and Preference
Journal Prestige (SJR): 1.237
Citation Impact (citeScore): 4
Number of Followers: 7  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0950-3293 - ISSN (Online) 0950-3293
Published by Elsevier Homepage  [3204 journals]
  • Exploring the relationships between taste phenotypes, genotypes,
           ethnicity, gender and taste perception using Chi-square and regression
           tree analysis
    • Abstract: Publication date: Available online 5 March 2020Source: Food Quality and PreferenceAuthor(s): Qian Yang, Ann-Marie Williamson, Anne Hasted, Joanne Hort
       
  • Block protocol for conventional profiling to sensory characterize plant
           protein isolates
    • Abstract: Publication date: Available online 4 March 2020Source: Food Quality and PreferenceAuthor(s): Audrey Cosson, Julien Delarue, Anne-Cécile Mabille, Amandine Druon, Nicolas Descamps, Jean-Michel Roturier, Isabelle Souchon, Anne Saint-Eve
       
  • Sensory Acceptability and Willingness to Buy Foods Presented as Having
           Benefits Achieved Through the Use of Nanotechnology
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Lina Kuang, Brenda Burgess, Cara L. Cuite, Beverly J. Tepper, William K. Hallman
       
  • Exploring fruit’s role in dessert: The Dessert Flip and its impact on
           university student acceptance and food waste
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Amalie Kurzer, Tiffany Wiriyaphanich, Cesar Cienfuegos, Edward Spang, Jean-Xavier Guinard
       
  • Convenience may increase vegetable intake among young consumers
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Nikoline Bach Hyldelund, Signe Worck, Annemarie Olsen
       
  • Sounds sweet, sounds bitter: How the presence of certain sounds in a brand
           name can alter expectations about the product’s taste
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Abhishek Pathak, Gemma Anne Calvert
       
  • Accounting for the dimensionality of the dependence in analyses of
           contingency tables obtained with Check-All-That-Apply and Free-Comment
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Benjamin Mahieu, Michel Visalli, Pascal Schlich
       
  • Surprise Labels Increase Indulgent Food Portion Size Choice
    • Abstract: Publication date: Available online 29 February 2020Source: Food Quality and PreferenceAuthor(s): Anika Schumacher, Caroline Goukens, Kelly Geyskens
       
  • Influence of expertise on semantic categorization of wine odors
    • Abstract: Publication date: Available online 28 February 2020Source: Food Quality and PreferenceAuthor(s): L. Koenig, C. Coulon-Leroy, R. Symoneaux, V. Cariou, E. Vigneau
       
  • Comparison of Pivot Profile© to Frequency of Attribute Citation: analysis
           of complex products with trained assessors
    • Abstract: Publication date: Available online 27 February 2020Source: Food Quality and PreferenceAuthor(s): J. Brand, D. Valentin, M. Kidd, M.A. Vivier, T. Næs, H.H. Nieuwoudt
       
  • Comparison of methods to develop an emotional lexicon of wine:
           Conventional vs Rapid-method approach
    • Abstract: Publication date: Available online 27 February 2020Source: Food Quality and PreferenceAuthor(s): María Mora, Amanda Dupas de Matos, Virginia Fernández-Ruiz, Teresa Briz, Carolina Chaya
       
  • Role of seasoning vegetables on consumer behavior: Purchase, intake,
           liking, and intention to pay for larger servings
    • Abstract: Publication date: June 2020Source: Food Quality and Preference, Volume 82Author(s): Ly Luu, Joanna Manero, Soo-Yeun Lee, Sharon (Shelly) Nickols-Richardson, Karen Chapman-Novakofski
       
  • A values–beliefs–attitude model of local food consumption: An
           empirical study in China and Denmark
    • Abstract: Publication date: Available online 24 February 2020Source: Food Quality and PreferenceAuthor(s): Ting Zhang, Klaus G. Grunert, Yanfeng Zhou
       
  • Structure of presented stimuli influences gazing behavior and choice
    • Abstract: Publication date: Available online 22 February 2020Source: Food Quality and PreferenceAuthor(s): Attila Gere, Lukas Danner, Klaus Dürrschmid, Zoltán Kókai, László Sipos, László Huzsvai, Sándor KovácsAbstractWell-structured stimuli presentation is essential in eye-tracking research to test predefined hypotheses reliably and to conduct relevant gazing behavior studies. Several bottom-up factors associated with stimuli presentation (such as stimuli orientation, size etc.) can influence gazing behavior. However, only a small number of scientific papers address these factors in a sensory and consumer science context and thus provide guidance to practitioners. The two presented eye-tracking studies on food images aimed at evaluating the effect of the bottom-up factors stimulus size, background of the picture, orientation of food product presentation, the evaluated products and the number of alternatives. Significant effects of product group were found in the case of all eye-movement parameters except time to first fixation and first fixation duration. In contrary, orientation significantly influenced only the time to first fixation and first fixation duration parameters. Stimulus size significantly increased fixation and dwell count, while background showed no significant effects. Furthermore, significant relationships were found between the number of presented images and eye-movement and decision time. Less time was needed in 2AFC (alternative forced choice test), 3AFC and 4AFC and significantly more time was needed to choose one alternative out of 7AFC and 8AFC. The results of the two studies show that the investigated bottom-up factors can significantly influence gazing behavior, and therefore need to be carefully considered when planning or comparing results of eye-tracking experiments.
       
  • “Bitter Touch”: Cross-modal associations between hand-feel touch and
           gustatory cues in the context of coffee consumption experience
    • Abstract: Publication date: Available online 19 February 2020Source: Food Quality and PreferenceAuthor(s): Ragita C. Pramudya, Dipankar Choudhury, Min Zou, Han-Seok SeoAbstractSince a variety of packaging and containers have become commercially available in the market, there has been a rapidly growing interest in the influences of hand-feel touch cues on consumer perceptions and emotional responses toward food and beverage products. This study aimed to determine whether hand-feel touch cues of cup sleeve materials could be associated with imagined (Study 1) and consumed (Study 2) basic tastes, and thereby affect the perception of brewed coffee (Study 3). Participants were asked to evaluate twelve different cup-sleeve materials with respect to evoked emotions and their degree of matching with each of the four basic taste qualities and brewed coffee-related flavor attributes (Study 1). Individual cup-sleeve materials were found to be more associated with specific taste qualities, coffee-related flavors, and emotions. Hand-feel touch cues of different sleeves were also found to be associated with taste qualities consumed (Study 2). For example, towel, linen, stainless steel, and cardboard materials were matched with sweet, salty, sour, and bitter taste qualities, respectively. Specific physical characteristics of cup-sleeve materials were found to be involved in mediating such cross-modal associations between hand-feel touch and taste cues. In Study 3, participants were asked to evaluate brewed coffee samples in paper cups both with cardboard sleeves and those made from the other test materials (towel, linen, and stainless steel). While participants rated black coffee samples with a towel sleeve less bitter than those with a cardboard sleeve, such differences were not observed in other pairwise comparisons. In conclusion, this study provided empirical evidence that hand-feel touch cues can be associated with specific taste or coffee-related flavor attributes, thereby modulating consumer perception of brewed coffee.
       
  • Using Online Comments to Explore Consumer Beliefs Regarding Organic Food
           in German-Speaking Countries and the United States
    • Abstract: Publication date: Available online 17 February 2020Source: Food Quality and PreferenceAuthor(s): Hannah Danner, Luisa MenapaceAbstractConsumer beliefs play an important role in explaining consumer behavior. This exploratory study aims at building an inventory of consumer beliefs about organic food. To reach this objective, we conducted a content analysis of online comments about organic food posted on news websites and forums in German-speaking countries (n=1,094) and the United States (n=1,069). Such user-generated content has emerged as an abundant source of insight for consumer research, although very little has been exploited in organic food consumption research.The main result of this study is a comprehensive category system of 65 organic food beliefs and their relative frequencies. The category system reflects the large variety of beliefs and their differing salience within and across the two regions studied. We discuss the relevance of our category system for future survey, experimental, and textual research, as well as for marketing practitioners and policy-makers.
       
  • Disgusting or Delicious' Examining Attitudinal Ambivalence towards
           Entomophagy among Danish Consumers
    • Abstract: Publication date: Available online 17 February 2020Source: Food Quality and PreferenceAuthor(s): Pernille N. Videbæk, Klaus G. GrunertAbstractCurrent meat consumption habits will need to change, especially those of Western consumers. The level of meat consumption is unsustainable, and a recent study estimates a necessary reduction of 90% of the current intake. Insects are a promising alternative to existing protein sources, but previous literature has emphasised the initial level of disgust displayed towards insects as a food option. The overall aim of this paper is to understand the attitude of consumers towards eating insects, also termed entomophagy, in order to outline the barriers that prevent adoption and provide insights in order to overcome these. Data were collected through an online questionnaire with a representative sample of Danish consumers (n=975). Several constructs from the literature were measured: food neophobia, disgust, intention to try and intention to eat regularly. In addition, a new attitude scale was used, that specifically measures the attitude towards entomophagy. A discrete choice experiment was a part of the questionnaire. Using LatentGold 5.1 a segmentation analysis based on the choice experiment was conducted. The influences of intention were analysed using hierarchical regression in SPSS 25. Results of the choice experiment indicate that different segments of consumers of entomophagy exist, and that different segments are interested in different types of insects. Younger consumers and males are more positive towards entomophagy in general and the insect options in the choice experiment. Results of the regression analysis indicate that the attitude toward eating insects is multidimensional and that there seem to be indications of attitude ambivalence in all segments. The interest in entomophagy is important, as it will be a key factor in overcoming the barrier of disgust and turning insects into an acceptable food choice in the Western world.
       
  • Liking patterns moderate the relationship between sensory, emotional and
           context appropriateness profiles: evidences from a Global Profile study on
           alcoholic cocktails
    • Abstract: Publication date: Available online 13 February 2020Source: Food Quality and PreferenceAuthor(s): Lapo Pierguidi, Sara Spinelli, Caterina Dinnella, John Prescott, Erminio MonteleoneAbstractThis study aimed to further the development and application of the Global profile approach, by (1) extending it to another product category, alcoholic cocktails; (2) investigating the relationship between sensory-emotions-context appropriateness in consumers differing for liking patterns; and (3) integrating the approach beyond product differentiation to consumer differentiation, thus improving and gaining a further insight into differences among consumers (consumer characterization). This was done taking into account consumer differences in oral responsiveness, personality traits, familiarity, explicit responses to products and implicit attitudes towards brand.Six alcoholic bitter-based cocktail samples were rated for liking, sensory properties, emotions and context appropriateness. Three clusters with different liking patterns for alcoholic cocktails were identified: ‘Fruit-bitter lovers’, ‘New-bitter lovers’ and ‘Classic-bitter lovers. Very small differences in sensory evaluation were found between the three clusters, while instead large differences were found for emotions and, to a lesser extent, for context appropriateness. Furthermore, the relationships among emotions, contexts and sensory properties were different in the three clusters.Clusters differed partly by gender, personality traits and alcohol consumption. A higher percentage of females was found in ‘Fruit-bitter lovers’; these consumers were also characterized by a higher Behavioral Inhibition System (BIS) scores and a lower level of alcohol consumption. ‘New-bitter lovers’ liked cocktails with very different sensory characteristics who were associated with specific contexts of consumption. These consumers were less involved with cocktails than the other clusters. ‘Classic-bitter lovers’ cluster liked a broader variety of cocktails and also showed a more implicit positive attitude towards the bitter ingredient brand and a higher familiarity for cocktails in general. The information collected through this multidimensional approach will allow a better understanding of the differences in liking patterns among different groups of cocktail consumers and may be used to improve strategies for product innovation and consumer targeting.
       
  • Barriers and Facilitators to Following the Dietary Guidelines for
           Vegetable Intake: Follow-up of an Intervention to Increase Vegetable
           Intake
    • Abstract: Publication date: Available online 12 February 2020Source: Food Quality and PreferenceAuthor(s): Angela De Leon, Lisa Jahns, Shanon L. CaspersonAbstractThe Dietary Guidelines for Americans (DGA) stress the importance of a diet high in vegetables; however, intake remains low. Recently, we found that self-identified low vegetable consumers ate the recommended daily amounts of vegetables when they were provided gratis but returned to habitual intake when vegetables were no longer supplied. This follow-up study aimed to identify key barriers and facilitators to vegetable consumption and to assess if barriers and facilitators differ between adults who had been provided vegetables in recommended amounts (N=18) and those who had acted as controls with no vegetables provided (N=16) during a randomized, controlled trial. Nominal group technique (NGT) sessions were conducted to identify and prioritize perceived barriers and facilitators to following the DGA for vegetables. Responses from all NGT sessions were aggregated and grouped into major themes. Convenience, availability, cost, and knowledge were core facilitators in both groups, while motivation emerged as a facilitator only in the control group. Time, preference, and cost were core barriers in both groups, while availability emerged as a barrier only in the control group and social support a barrier only in the intervention group. The barriers and facilitators identified by the intervention group and the control group from the primary study differed in relative rankings, suggesting that the experience of consuming provided vegetables influenced the strength of the perceived barriers and facilitators. The multi-factorial nature of the identified barriers and facilitators underscores the importance of addressing individual, social, and environmental factors to increase vegetable consumption.
       
  • Diet quality in children: A function of grandparents’ feeding
           practices'
    • Abstract: Publication date: Available online 8 February 2020Source: Food Quality and PreferenceAuthor(s): Michelle I Jongenelis, Belinda Morley, Iain S Pratt, Zenobia TalatiAbstractGrandparents are playing an increasingly important role in shaping the nutrition environment and eating behaviours of their grandchildren. Yet, research assessing the various feeding practices of grandparents and the association between grandparents’ engagement in these practices and the nutritional quality of the food consumed by their grandchild is limited. Accordingly, the present study (i) examined the feeding practices of grandparents who report providing childcare to their grandchildren, (ii) developed and tested a model linking the various practices of grandparent caregivers to the frequency with which their grandchildren consume healthy and unhealthy foods while in grandparental care, and (iii) explored the socio-demographic predictors of engagement in feeding practices. An online survey was administered to grandparents who reported providing regular care to at least one grandchild aged 3-14 years (n=1076, 60% female, average age=65.07 years, SD=6.68). Grandparents reported using positive feeding practices more frequently than negative feeding practices. The developed model provided a good fit to the data and accounted for 16% of the variance in vegetable consumption, 15% in fruit consumption, 37% in savoury snack consumption, 23% in sweet snack consumption, and 35% in sugary drink consumption. Positive feeding practices were identified as being more important correlates of diet quality than negative feeding practices, with the provision of a healthy food environment and limit setting found to be associated with favourable dietary behaviours. Results suggest that grandparents should be considered important stakeholders in the promotion of healthy eating and targeted in policies and programs addressing children’s diet and obesity.
       
  • Colour and shape of design elements of the packaging labels influence
           consumer expectations and hedonic judgments of specialty coffee
    • Abstract: Publication date: Available online 6 February 2020Source: Food Quality and PreferenceAuthor(s): Maísa M. M. de Sousa, Fabiana M. Carvalho, Rosemary G. F. A. PereiraAbstractPackaging plays an important role on attracting the consumers’ attention and creating hedonic and sensory expectations, which may affect actual product experience. The present study aimed at investigating whether the colour and/or shape of design elements of packaging labels would influence sensory and hedonic judgments of specialty coffee by amateur consumers. Participants (n=174) first evaluated their expectations of coffee acidity and sweetness by looking at the coffee package, and subsequently, their experience of the same attributes when tasting a cup of coffee, in addition to rating their liking and purchase intent. The experiment followed a 2 × 2, between-subject design for label type (green or pink, round or angular), and the same coffee was served to all participants. Multivariate analysis of variance was conducted in order to assess main effects of colour and shape of the design elements of the packaging labels as well as interactions on sensory and hedonic ratings. Both colour and shape significantly affected consumers’ sensory expectations (pre-tasting ratings) regarding the specialty coffee, but they had no significant effect on post-tasting (actual perception) sensory ratings. Interactions between colour × shape were found to affect the hedonic measures. The coffee associated with the congruent labels (i.e., angular/green or the round/pink) received higher liking and purchase intent ratings than the one associated with the incongruent labels (i.e., angular/pink and the round/green). The implications of these results for the design of coffee packaging that convey some functional benefit as well as possible directions for future research are discussed.
       
  • Relative Preference Mapping (RPM) - A novel approach for simultaneous 2D
           relative scoring of difference and liking to identify consumer preference
           for innovative wine styles
    • Abstract: Publication date: Available online 5 February 2020Source: Food Quality and PreferenceAuthor(s): M.Y.B. Adjei, A.J. Saliba, T. Carr, W.J. Hardie, H. HeymannAbstractAt Australian wine shows, public tastings after formal judging provide an efficient condition for consumer preference testing to identify wine styles that are both liked and innovative. The aim of this study was to devise a method to conveniently obtain that information. We developed a new method, relative preference mapping (RPM), based on projective mapping and using relative scoring, to make the task cognitively less demanding. Using wine consumers, we tested the concept of a two dimensional (2D) labelled map to identify an innovative product and determined the level of difficulty in using a map scale.. The RPM method highlighted innovative wine styles - those wines that were simultaneously liked and considered different to a reference (gold medal wine). Liking results from the RPM method were similar to results from the traditional 9-point hedonic scale, providing validity for the preference component of the new method. RPM conveniently and simultaneously identifies preferred and innovative wine styles in a 2D product map, a unique contribution that no other scale is capable of achieving.
       
  • Use of different panellists (experienced, trained, consumers and experts)
           and the projective mapping task to evaluate white wine
    • Abstract: Publication date: Available online 4 February 2020Source: Food Quality and PreferenceAuthor(s): Alanah Barton, Lydia Hayward, Connor D. Richardson, Matthew B. McSweeneyAbstractA panellist's experience with a specific sensory method can influence product differentiation during a sensory task. Projective mapping (PM) and ultra-flash profiling (UFP) have been used extensively to create a description of food products. The objective of this study was to identify how familiarization with a specific sensory method can influence the results. As such this study compares the results of a PM and UFP task completed by experienced panellists (n=17) to the results from trained panellists (n=11), naïve consumers (n=82) and individuals who are employed in the wine industry (experts; n=12). All panellists evaluated eight single varietal white wines produced in Nova Scotia, Canada. The experienced panellists in this study had experience with the PM task; however, they did not have experience or knowledge about the products being tested (wine). There was no significant correlation between naïve consumers and the experienced panellists (RV=0.431). However, there was a high similarity between the results of the experienced panellists and the trained panellists (RV=0.768). The experts' results were significantly different from the other participants (trained, experienced and consumers). The results of this study indicate that knowledge of the sensory method effects the panellists' evaluations and that experienced panellists may be a viable option to evaluate food products when time, resources or samples are limited. More studies need to be done to explore the use of experienced panellists to evaluate different food products.
       
  • A laboratory-based assessment of mother-child snack food selections and
           child snack food consumption: Associations with observed and maternal
           self-report of child feeding practices
    • Abstract: Publication date: Available online 1 February 2020Source: Food Quality and PreferenceAuthor(s): Allison D. Hepworth, Kameron J. Moding, Cynthia A. StifterAbstractThis study explored how mothers' observed and self-reported child feeding practices (child control over food choices, encouragement of balance and variety, and teaching about nutrition) were associated with mother-child snack food selections and child snack food consumption in a laboratory setting. Mothers (N = 107) and their 4.5-year-old children (52% female) selected up to 5 snack foods (out of 9 snack foods: 6 higher-energy-density [ED] and 3 lower-ED) for optional child consumption throughout a one-hour laboratory visit. Mothers’ in-the-moment child feeding practices during the snack food selection task were coded using observational coding schemes, and mothers’ global child feeding practices (i.e., across meals and snacking occasions) were self-reported using the Comprehensive Feeding Practices Questionnaire (Musher-Eizenman & Holub, 2007). Results of multiple linear regression analyses with covariates showed that higher-ED snack food selections were positively associated with observed child control over food choices (B = 0.35, SE = 0.12, p = .006) and self-reported teaching about nutrition (B = 0.49, SE = 0.19, p = .010), and negatively associated with self-reported encouragement of balance and variety (B = -0.66, SE = 0.24, p = .007). Lower-ED snack food selections were positively associated with self-reported encouragement of balance and variety (B = 0.53, SE = 0.20, p = .008). Child consumption of higher-ED or lower-ED snack foods were not significantly associated with mothers’ child feeding practices (observed or self-reported). We discuss the implications of these findings for future research on children’s snack food selection and consumption.
       
  • Savoury and Kokumi Enhancement Increases Perceived Calories and
           Expectations of Fullness in Equicaloric Beef Broth
    • Abstract: Publication date: Available online 30 January 2020Source: Food Quality and PreferenceAuthor(s): Claudia S. Tang, Vicki W.K. Tan, Pey Sze Teo, Ciarán G. FordeAbstractA food’s sensory appeal can be affected when reformulation is focused on reducing calorie content. Savoury taste enhancers and kokumi compounds have been used to improve the sensory qualities of reduced-calorie foods, but less is known about how such enhancement influences foods’ expected calories and satiating properties. This study examined whether savoury enhancement in a beef broth has an impact on its perceived calories, expected fullness and prospective portion selection. A sensory panel (n=40, 20F) evaluated the sensory properties of broths that contained six different savoury and kokumi taste enhancers alone and in combination. Descriptive analysis and temporal-check-all-that-apply approach were used to profile the broths, and identified differences in savouriness intensity, mouthfeel and aftertaste across the different savoury- and kokumi-enhanced broths. Participants assessed each beef broth for its estimated calories and expected fullness, and self-selected prospective portion size. Total energy differences between broths were negligible, but participants’ perceptions of calorie content and expected fullness differed across the savoury- and kokumi-enhanced broths. Partial least squares regression was used to identify the sensory drivers of these differences and showed that broths with a higher intensity of ‘beef flavour’, ‘savouriness’, ‘body thickness’, ‘mouth-coating’ and ‘flavour aftertaste’ were positively related to higher calorie ratings, while ‘sourness’ intensity was negatively associated with calorie and fullness expectations. Savoury and kokumi enhancers can promote the flavour, mouthfeel and temporal sensory qualities of low-calorie foods, and could be used to increase their expected satiating properties by playing on learned associations between these sensory cues and fullness.
       
  • Nutri-Score, multiple traffic light and incomplete nutrition labelling on
           food packages: Effects on consumers’ accuracy in identifying healthier
           snack options
    • Abstract: Publication date: Available online 27 January 2020Source: Food Quality and PreferenceAuthor(s): Désirée Hagmann, Michael SiegristAbstractFront-of-package (FOP) nutrition labels are designed to help consumers evaluate the healthiness of foods and to promote healthier food choices. In this study, an online experiment with Swiss consumers (N = 1,313) was conducted to compare the effects of different nutrition label formats on consumers’ evaluations of snack food healthiness. Participants were asked to select the healthier option in 105 pairwise comparisons of 15 salty snacks. The participants were randomly assigned to one of five conditions: the FOP presented with (1) the nutrition facts table, (2) the multiple traffic light (MTL), (3) the Nutri-Score, (4) the Nutri-Score on half of the products, or (5) no nutrition information (control). The consumers’ evaluations of the snacks’ healthiness were fairly accurate, even without being given nutrition information on the packaging. The Nutri-Score led to the greatest accuracy in identifying the healthier of two snacks (when using the British FSA/Ofcom nutrient profiling score to determine product healthiness); however, this had only a minimal effect on the evaluation when only some of the products were labelled. Both FOP labels were superior to the FOP with and without the nutrition facts. This indicates that for maximum effectiveness, the labelling of all available products is needed. The perceived usefulness and public support of mandatory implementation were higher for the MTL than for the Nutri-Score label; however, for the latter, perceived usefulness and public acceptance were higher among the participants who became familiar with the label during the experiment than among those who did not.
       
  • Tell me what you imagine and I will tell you what you want: The effects of
           mental simulation on desire and food choice
    • Abstract: Publication date: Available online 27 January 2020Source: Food Quality and PreferenceAuthor(s): Naomí C. Muñoz-Vilches, Hans C.M. van Trijp, Betina Piqueras-FiszmanAbstractMany people struggle with the classical choice of eating a mouth-watering snack versus a healthier product. One of the reasons behind this is that unhealthier products are appealing for their direct gratification; they deliver pleasure. The present research investigates the effect of mental simulation as a relatively new strategy to possibly shift the balance between direct gratification and the consideration of longer-term benefits necessary to make healthier choices. Specifically we distinguish between imagining the consumption process versus the outcome of eating a specific product, hereafter referred to as mental simulations. In two studies, we show that participants under process simulation, i.e., imagining the process of eating, had a higher desire for the imagined product compared to a control condition, but in a choice task between a healthy and an unhealthier product, more people chose the unhealthier product over the healthier one. On the other hand, outcome simulation, i.e., imagining the outcome of eating, also generated a higher desire for the imagined product, but in this case people chose the healthier option. In terms of underlying process, we explored the role of valence of the imagined experience on desire for the imagined product. This is the first study giving insights into the processes that could be behind the impact of mental simulation on desire and food choices. Although the results are not conclusive, we propose that further research in attentional biases, and possibly emotional activation could enlighten the effect of mental simulation in food desires and choice between healthy and unhealthy alternatives.
       
  • Heart rate, electrodermal responses and frontal alpha asymmetry to
           accepted and non-accepted solutions and drinks
    • Abstract: Publication date: Available online 25 January 2020Source: Food Quality and PreferenceAuthor(s): S. Lagast, H. De Steur, S. Gadeyne, S. Hödl, W. Staljanssens, K. Vonck, P. Boon, X. Gellynck, V. De HerdtAbstractConsumers’ physiological responses, such as heart rate, electrodermal responses and frontal alpha activity can enhance the understanding of the consumers’ food experience. This study looked at physiological responses of the autonomic nervous system (heart rate, electrodermal responses) as a measure for level of arousal, and to responses of the central nervous system (frontal alpha asymmetry, FAA) as a measure for approach/withdrawal motivational tendency, to accepted (liked) and non-accepted (disliked) solutions and drinks.Participants (n=32, age range: 18-34 years) were presented with a universally accepted (sucrose) and non-accepted (caffeine) solution, a personally selected accepted and non-accepted drink, and plain water. Heart rate, heart rate variability, electrodermal activity and electro-encephalography for FAA at F7 and F8 (10/20 system, 25 channels, 256 Hz) were registered during tasting. Statistical analysis consisted of linear mixed model analyses.We found a significantly higher heart rate during tasting of the personally selected non-accepted drink and a significantly lower latency of the electrodermal response during tasting of the universally non-accepted solution and personally selected non-accepted drink. No significant results were observed for FAA.This is one of the first studies that examined physiological responses including frontal alpha asymmetry during actual tasting. This study provides an exploratory method to obtain implicit measurement of acceptance and food product-elicited emotion through physiological responses and supports the importance of the inclusion of implicit measures, next to explicit measures, in sensory evaluation of food products.
       
  • Influence of different test conditions on the emotional responses elicited
           by beers
    • Abstract: Publication date: Available online 25 January 2020Source: Food Quality and PreferenceAuthor(s): Thierry Worch, Fiorella Sinesio, Elisabetta Moneta, Silvia Abbà, Lise Dreyfuss, Jean A McEwan, Christelle Porcherot-LassalletteAbstractIn the last decade, considerable interest was given to the measurement of emotional responses to samples. Such measures were designed to go beyond liking and better understand how the actual product, with or without a context, could elicit positive of negative emotions that help inform overall product performance. Products can be optimised according to their emotions profile as well as their sensory profile, and such information is valuable from a marketing point of view as it opens new doors for advertising, claims, etc. What needs further investigation is how relevant and how valid this information is. In recent studies, it was argued that emotional responses are not so much driven by the samples themselves, but by the context gravitating around the samples and around the assessors.To better understand the consumers’ self-reported emotional responses, the same 4 beer samples were evaluated in 5 different test conditions including a Central Location Test, a real and a re-created pub, and 2 Virtual Reality situations (VR goggles projecting a 360° video and VR combining 3D modelling and 360° photos) simulating a pub experience. For each condition, a CATA task including 11 emotion terms was performed by just over 100 consumers.The direct impact of the samples on the emotional responses were first evaluated overall, before being compared between test conditions and using the test settings (presentation order). The results show that although the samples were quite similar, they conveyed different emotional responses to the consumers. However, these emotional responses seem less strong than the one conveyed by the different test situations, or even the test settings. The presentation order, for instance, appears to play an important and consistent role on the emotional responses.
       
  • When Organic Products are Tasty: Taste Inferences from an Organic =
           Healthy Association
    • Abstract: Publication date: Available online 25 January 2020Source: Food Quality and PreferenceAuthor(s): Kristina Nadricka, Kobe Millet, Peeter W.J. VerleghAbstractPrevious research has consistently demonstrated that organic food is typically seen as healthier. The aim of the present study is to investigate how these health inferences influence taste perceptions of organic food. In Study 1, we show that a neutral food product with an organic label is perceived as more healthy than the same product without such a label. This higher level of perceived healthiness is paired with an improved perceived taste. In Study 2 and 3, we obtain evidence in Dutch and US samples that an organic label increases perceived taste and attractiveness of healthy (but not unhealthy) food. Whereas previous studies have shown general health halo effects of organic labels, this perspective cannot explain the specific pattern of our results, which speaks towards an ‘organic=healthy=tasty’ intuition.
       
  • Sweet and bitter near-threshold solutions activate cross-modal
           correspondence between taste and shapes of cups
    • Abstract: Publication date: Available online 25 January 2020Source: Food Quality and PreferenceAuthor(s): Jordi Pich, Erick G. Chuquichambi, Nicole T. Blay, Guido B. Corradi, Enric MunarAbstractRecent studies have pointed out some cross-modal correspondences between flavoured beverages, as well as basic taste solutions, and specific geometric visual cues. Some of them associate known drink tastes to shapes of receptacles. In particular, sweetness is associated with curved receptacles and bitterness with sharp-angled ones. Our study aimed to test the hypothesis according to which near-threshold solutions might also activate this cross-modal correspondence. We used two different cup forms, one curved and the other sharp-angled, with pure sweet and bitter solutions just above sensorial thresholds. We designed two tasks using a two-alternative forced-choice test. Participants had to decide which drink was sweeter, Task 1, and bitterer, Task 2, from the curved and sharp-angled cups. Results showed the cross-modal correspondence but only when participants drank first from the curved cup and second from the sharp-angled cup. The effect disappeared when participants drank first from the sharp-angled cup and second from the curved cup. This suggests that the correspondence emerges using sweet and bitter near-threshold solutions in specific conditions. On the other hand, results also showed that confidence level of responses was significantly higher in the bitter task than in the sweet task. We discuss these complex results in the light of different theoretical proposals to explain this cross-modal correspondence.
       
  • Assessment of Instructions on Panelist Cognitive Framework and Free
           Sorting Task Results: A Case Study of Cold Brew Coffee
    • Abstract: Publication date: Available online 23 January 2020Source: Food Quality and PreferenceAuthor(s): Leah M. Hamilton, Jacob LahneAbstractAs the free sorting task becomes more common in sensory science, methodological research is needed to determine best practices for the test. Previous studies have shown that asking attribute-specific, “analytical” questions can bias the answers participants give to later “holistic” questions in a survey. For the free sorting task, this has led researchers to recommend only asking subjects to label or describe groups of products after they have finished sorting, but this approach is not based on empirical research. The present study investigated whether the separation of sorting and labeling steps is necessary by having 80 panelists sort 12 cold brew coffee samples in 3 conditions: labeling and describing the groups afterwards, at the same time, or not at all. Results were analyzed with DISTATIS, Hierarchical DISTATIS, and permutation tests. This work is novel in investigating the effect of labeling instructions on sorting results and provides some interesting insight into sensory impact of coffee bean parameters on cold brew coffees. No configurational differences were found based on the timing of labeling instructions and 38% of panelists labeled their groups without being told, suggesting future researchers may request that subjects label when convenient. While the most distinctive samples were the dark roast coffees, a large subgroup (n = 36) sorted the coffee samples partially based on country of origin. Given the lack of effect from different sorting instructions and the tendency for spontaneous, simultaneous labeling, simultaneous labeling is suggested as best practice for future sorting tasks.
       
  • Factors+Influencing+Consumer+Menu-Item+Selection+in+a+Restaurant+Context&rft.title=Food+Quality+and+Preference&rft.issn=0950-3293&rft.date=&rft.volume=">Factors Influencing Consumer Menu-Item Selection in a Restaurant Context
    • Abstract: Publication date: Available online 20 January 2020Source: Food Quality and PreferenceAuthor(s): Kimberley Peters, Pr. Hervé RemaudAbstractAssuming that the more a restaurant’s manager know the preferences of his/her clients, the greater the chance to maximise the experience of the customers and therefore the revenue of the restaurant. However, very little is known about the attributes that influence menu-item choice of such customers in a restaurant context and consequently, on the relative importance attached to specific attributes shaping the overall appeal of a menu-item. Despite the familiarity that consumers have with making menu-item choices, there exists a significant paucity of academic research exploring the relative importance of attributes that influence menu-item selection in a restaurant context.This research aims to respond to the following question: what are the attributes that influence menu-item choice in a casual and fine-dining restaurants context' To explore further the reasons that influence menu-item choice, the authors also investigate the extent the customers’ level of food involvement and the social context have an impact on the attributes influencing menu-item choice in these two restaurants’ contexts.This study utilises the Best-Worst method to examine consumer-based preference in relation to the relative importance of attributes that influence the menu-item choice of casual and fine-dining restaurant patrons. Respondents should have patronised a casual or fine-dining restaurant within the last 4 weeks and 6 months respectively and were randomly allocated the task to respond the questions either with a casual-dining context in mind or with a fine-dining context in mind. Consumer attribute-based preferences are also examined in relation to an individual’s level of food involvement and effect of social context, giving the authors the opportunity to split the entire sample into sub groups. The overarching objective is to draw comparisons in order to determine whether the attributes that influence menu-item choice differ between segments of consumers. Quantitative data was collected from 1208 respondents in Australia representative of casual and fine-dining restaurant patrons.Results of the study indicate that “the combination of ingredients” is the most influential attribute on patrons’ menu-item selection at casual and fine-dining restaurants, with a probability of 100% for that attribute to be chosen as the most important one when selecting a dish. Conversely, the “avoidance of certain foods” and “the core ingredient of the dish is sustainably produced” are the least important attributes influencing the menu-item selection of restaurant patrons, with a probability of 30 to 38% for these attributes to be chosen as the most important one when selecting a dish. Interestingly, the ranking and relative importance of menu-item attributes significantly differed between segments of consumers with a high and low level of food involvement. The “the combination of ingredients” remains the most important reason for people highly involved in food. Whereas “a sufficient portion size that will satisfy my appetite” and “a dish that I have tried before and know that I will like the taste” have probabilities of 100 and 94.5% to be chosen as the most important attribute when selecting a dish for people with low food involvement.
       
  • Fruit and vegetable consumption among 3–5-year-old Finnish children and
           their parents: is there an association'
    • Abstract: Publication date: Available online 18 January 2020Source: Food Quality and PreferenceAuthor(s): K. Kähkönen, M. Hujo, M. Sandell, A. Rönkä, A. Lyytikäinen, O. NuutinenAbstractThis study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N=114) attending public early childhood education and care, and their parents (N=100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food environment with children’s vegetable, berry and fruit consumption. The results showed low consumption of fruit and vegetables among 3–5-year-old children and their mothers and fathers. Maternal consumption was associated with children’s raw and cooked vegetable, berry and fruit consumption, whereas paternal consumption was only associated with cooked vegetables. This study identified that home food environment factors influencing children’s consumption habits vary for raw and cooked vegetables, berries and fruit.
       
  • Automated sentiment analysis of Free-Comment: an indirect liking
           measurement'
    • Abstract: Publication date: Available online 18 January 2020Source: Food Quality and PreferenceAuthor(s): M. Visalli, B. Mahieu, A. Thomas, P. Schlich
       
  • Using participant ratings to construct food image paradigms for use in the
           Australian population – a pilot study
    • Abstract: Publication date: Available online 18 January 2020Source: Food Quality and PreferenceAuthor(s): Janelle A. Skinner, Manohar L. Garg, Christopher V. Dayas, Tracy L. BurrowsAbstractIn human research, images of food are often used as cues in place of real foods. To elicit anticipatory responses in targeted populations (e.g. prompting changes in metabolic hormones, invoking food cravings), cultural differences and population norms with regard to food preferences need to be considered. This pilot study aimed to construct two image paradigms (healthy vs. hyperpalatable foods) for experimental use within the Australian population. A dataset of 200 images (from the licenced database Food-pics and internet sources), representative of healthy and hyperpalatable foods commonly consumed in Australia, was compiled by research dietitians. Ten male and female adults volunteered to view the images. Participants categorised each image as either healthy food or ‘junk food’ (i.e. hyperpalatable food), and to rate each image according to three criteria: 1) familiarity of the food displayed; 2) recognisability of the food; and 3) appetisingness of the food. Overall, agreement with a priori categories was high for both healthy and hyperpalatable food images, 87.3% and 87.7% respectively. The food images with the lowest overall ratings (score
       
  • Preference segments among declared craft beer drinkers: Perceptual,
           attitudinal and behavioral responses underlying craft-style vs.
           traditional-style flavor preferences
    • Abstract: Publication date: Available online 11 January 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Thierry Worch, Tracey Phelps, David Jin, Armand V. CardelloAbstractCraft beer is a product category that continues to expand, and craft beer drinkers are generally differentiated from traditional or mainstream beer drinkers in terms of their preference for innovative beers with novel and complex flavor profiles, and greater involvement in beer and product-focused behaviors and activities. The present research explores the existence of flavor-driven segments within the overall craft beer segment, where some declared craft beer drinkers exhibit the characteristic craft beer preference (stronger and more complex flavors), while others exhibit a preference for less complex and more traditional flavors. Research conducted with craft-style and traditional-style beers (n=6) confirmed such preference segments in a group of male New Zealanders (n=120). The preference segments perceived the sensory and holistic/conceptual characteristics of the beers similarly. However, they differed in specific attitudes and behaviors toward craft beers that were associated with the extent of their use and exposure to craft beers. The presence of the two preference segments was interpreted as being the result of a normal transition of declared craft beer drinker preferences away from the lighter flavors of the traditional style beers to which they had been accustomed and toward the more novel and robust flavors of craft beers. This shift in flavor preferences is attributed to the same exposure effects (mere and evaluative) that are responsible for flavor preference development in other foods and beverages. The implications for craft and traditional brewers are discussed and suggestions for future research presented.
       
  • Consumer perceptions, preferences, and behavior regarding pasture-raised
           livestock products: A review
    • Abstract: Publication date: Available online 10 January 2020Source: Food Quality and PreferenceAuthor(s): Ekaterina Stampa, Christin Schipmann-Schwarze, Ulrich HammAbstractIntensive cattle production is one of the primary causes of biodiversity loss. Pasture-based animal husbandry has the potential to reverse this negative trend. Pasture-raised livestock products represent a premium niche with an extra value through a cleaner environmental footprint and care for animal welfare, including wildlife. This review focuses on recent scientific findings in consumer behavior regarding pasture-raised products. A systematic literature search was conducted in online databases using a fixed search term. Thirty-nine relevant consumer studies published between 2000 and 2019 in the English language were selected for the review. The Alphabet Theory was applied as a theoretical framework to analyze the findings.Consumer behavior regarding pasture-raised products is largely defined through health and environmental attitudes and depends substantially on the context of a purchase decision. There are a variety of consumer groups willing to pay a premium for a pasture-raised attribute even on top of an organic price premium. Consumer knowledge of the subject is rather low and confusion exists regarding the terminology: consumers often mistake the production system behind pasture-raised products for organic or conventional. This calls for communication of the environmental and social benefits of pasture-based production and the importance of individual food choices. This article is the first to review scientific consumer studies on perceptions, preferences, behavior regarding and willingness to pay for pasture-raised products. Further research, especially research based on real market data, is recommended to explore the effect of specific environmental attributes, social and personal norms, informational content, and product types on consumer preferences and willingness to pay for pasture-raised products.
       
  • Effect of virtual eating environment on consumers’ evaluations of
           healthy and unhealthy snacks
    • Abstract: Publication date: Available online 10 January 2020Source: Food Quality and PreferenceAuthor(s): Kyösti Pennanen, Johanna Närväinen, Saara Vanhatalo, Roope Raisamo, Nesli SozerAbstractImmersive technologies such as virtual reality and augmented reality have been recently explored in the field of food consumption studies from different perspectives. The present study utilized virtual reality technology in a within-subject experiment with three conditions to examine whether a varying virtual eating environment can alter consumers’ emotional responses (positive, negative, neutral) to the eating situation and whether the resulting emotional responses correlate with consumers’ wanting, liking, and hedonic evaluations of healthy and unhealthy snacks. In addition, the study analyzed whether a virtual eating environment that generates a positive emotional response can raise consumers’ rating of a healthy snack to the same level as an unhealthy snack consumed in a plain, unimmersed environment. The results showed a correlation between positive emotional responses and the pre-tasting evaluations of both snacks. In terms of hedonic evaluations, positive emotional responses correlated mainly with consumers’ evaluation of the unhealthy snack. When pre-tasting wanting and liking evaluations are compared between experimental conditions, the results indicate that a healthy snack is rated higher in a virtual reality environment that induces a more positive emotional response. The healthy snack was also rated at the same level as the unhealthy snack consumed in a plain environment. No differences between conditions were observed in consumers’ hedonic evaluations of the products. EEG and heart rate measurement results indicate that this might be because tasting a healthy snack generates more cognitive processing than an unhealthy snack. This might reduce the influence of the virtual eating environment on consumers’ evaluations. To conclude, virtual reality technologies might have the potential to support consumers’ eating experiences and healthy food choices by improving their evaluations of the products.
       
  • Consumer preference for nutrition and health claims: A
           multi-methodological approach
    • Abstract: Publication date: June 2020Source: Food Quality and Preference, Volume 82Author(s): Marija Klopčič, Polona Slokan, Karmen ErjavecAbstractTo understand consumers’ acceptance and preference in relation to Nutrition and Health Claims (NHCs) on food products and the reasons for their (non)acceptance in an Eastern European country with a weak tradition in NHC, and an enormous increase in the number of foods with NHCs in recent years, this study aimed to fill a research gap by applying a multi-methodological approach combining a survey and conjoint analysis (n = 204) and a focus group (n = 45). The survey demonstrated that Slovenian consumers in general are moderately doubtful of NHCs. Conjoint analysis showed that when Slovenians choose their breakfast cereals, NHCs are more important than whether visual images are present. Visual images convince only the youngest consumers. The study revealed the importance of social perception and trust in the social system for accepting foods with NHCs/images. Consumers who did not trust the political and economic system also did not accept foods with NHCs/images.
       
  • Sorting Backbone Analysis: A network-based method of extracting key
           actionable information from free-sorting task results
    • Abstract: Publication date: Available online 7 January 2020Source: Food Quality and PreferenceAuthor(s): Jacob LahneAbstractThe free-sorting task is increasingly popular as a rapid sensory method to give a global picture of the similarities among samples. Sorting does not require training analysts, allows for the easy, simultaneous presentation of up to 20 samples, and provides stable results with 25-30 subjects. However, wide use of free-sorting is hindered by the current analyses for free sorting—for example DISTATIS and Correspondence Analysis—which require statistical expertise to conduct and interpret. In this paper a novel, alternative analysis is proposed, called “Sorting Backbone Analysis” (SBA), which is based on tools from network analysis. The similarity data produced from free sorting can represent a weighted network, and so a set of network-analysis tools can be used to identify groups of products which are significantly similar, and to visualize these results clearly and powerfully. SBA is simple and can be implemented with open-source software, provides interpretations that agree with current methods, and produces clear, powerful visualizations called “graphs,” which may offer new, interpretable insights to sensory scientists. This paper describes the mathematical and statistical background for SBA and applies SBA to four, previously published sorting datasets, with comparisons to DISTATIS. In each case SBA produces visual results that highlight all of the same features as the standard approach while being easier to interpret, and in many cases produces new insights. Therefore, SBA specifically and network analysis in general are suggested as new approaches for use in the analysis of sensory similarity data as produced through free sorting and related methods.
       
  • A new form of the psychometric function for the unspecified tetrad
    • Abstract: Publication date: Available online 30 December 2019Source: Food Quality and PreferenceAuthor(s): Jian BiAbstractThe tetrad is a popular sensory discrimination method used widely in the sensory and consumer fields. This short communication provides a novel, concise, and elegant form of the psychometric function based on a noncentral F distribution for the unspecified tetrad. The new form of the psychometric function for the unspecified tetrad has practical and theoretical values.
       
  • The perceived sweetness and price of bottled drinks’ silhouettes
    • Abstract: Publication date: Available online 27 December 2019Source: Food Quality and PreferenceAuthor(s): Ana M. Arboleda, Carlos Arce-LoperaThis research supports the cross-modal correspondence between the shape of the bottle and consumers’ perception of sweetness and price using physical measures of beverage bottles. Images that add visual weight to the lower section of a package increase the perception of attributes associated with sweetness. In terms of price, the shape of the bottle is informative about its volume, which is the cue predictor of price. Through a within-subject experiment, we evaluated consumers’ perceptions of sweetness and price for a sample of 15 soft drink bottle silhouettes. These perceptions were correlated with the psychophysical characteristics of the silhouettes. Results reveal that sweetness has a negative correlation with height and the visual weight towards the bottom of the bottle. Instead, the price has a positive correlation with the area, width, height, lid, and variance of the bottle shape. Practical implications support having a package design that is consistent with product positioning and attributes.Graphical abstractGraphical abstract for this article
       
  • Factors determining organic consumers’ knowledge and practices with
           respect to wild plant foods: a countrywide study in Austria
    • Abstract: Publication date: Available online 24 December 2019Source: Food Quality and PreferenceAuthor(s): Christoph Schunko, Christian R Vogl
       
  • Co-acting strangers but not friends influence subjective liking and facial
           affective responses to food stimuli
    • Abstract: Publication date: Available online 17 December 2019Source: Food Quality and PreferenceAuthor(s): Elizabeth C. Nath, Peter R. Cannon, Michael C. PhilippAbstractIn recent years, consumers' emotional responses have been found to be an important complement to sensory and hedonic evaluations for the prediction of food choice and consumption behaviour. Given this trend, it is essential that the influence of contextual variables on emotion are investigated. The present study contributes to the discussion with an investigation of the effect of social context on implicit emotional responses to food images. 87 participants (56 female, 31 male) viewed food images of varying acceptability either alone, with a stranger, or with a friend. Subjective liking ratings were measured using a labelled affective magnitude scale, and facial muscle activity from zygomaticus major (contracted during smiling), corrugator supercilii (contracted during frowning) and levator labii superioris (contracted during nose wrinkling) were measured with an EMG recording system. Controlling for individual differences in facial expressivity and food image acceptability using linear mixed models, it was found that the presence of a co-acting stranger facilitated muscle activity indicative of a disgust response, increased the strength of relationship between muscle activity and subjective liking ratings, and led to lower subjective liking overall. No differences in muscle activity or subjective liking were found between subjects who participated alone and with a co-acting friend. This suggests that the influence of social context is complex, where the relationship between the subject and the social environment can impact both hedonic and emotional evaluations of food stimuli. These findings indicate that facial EMG can be a useful dynamic and implicit measure of emotion in consumer research, but it is critical to consider the social context of the testing environment.
       
  • Colour as a Cue to Eat: Effects of Plate Colour on Snack Intake in
           Pre-School Children
    • Abstract: Publication date: Available online 2 December 2019Source: Food Quality and PreferenceAuthor(s): Sharon A. Carstairs, Samantha J. Caton, Marion M. Hetherington, Barbara J. Rolls, Joanne E. CecilAbstractEnvironmental cues, such as the colour of food and dishware, have been shown to influence food and drink consumption in adult populations. This proof of concept study investigated whether plate colour could be utilised as a strategy to reduce intake of high energy density (HED) snacks and increase intake of low energy density (LED) snacks in pre-school children. In a between and within-subjects design, children were randomly assigned to either a control group (no colour message) or intervention group (received a colour message: red = stop, green = go) and were provided a snack at nursery on three occasions on differently coloured plates (red, green and white), for each snack type (HED, LED). Snack intake, colour preference, colour association, and anthropometrics were recorded for each child. The results showed that there was no effect of group (control vs intervention) on HED (p=0.540) and LED intake (p=0.575). No effect of plate colour on HED (p=0.147) or LED snack intake (p=0.505) was evident. Combining red and green plates for a chromatic versus achromatic comparison showed that there was no significant effect of chromatic plate on HED (p=0.0503) and LED (p=0.347) intakes. Despite receiving a brief learning intervention, the use of plate colour was found in the present study to be an ineffective strategy to control snack food intake in pre-school aged children. Rather, we suggest that food intake in young children may best be predicted by portion size, energy density and eating behaviour traits.
       
  • An investigation of the Pivot© Profile sensory analysis method using wine
           experts: comparison with descriptive analysis and results from two expert
           panels
    • Abstract: Publication date: Available online 29 November 2019Source: Food Quality and PreferenceAuthor(s): Wes Pearson, Leigh Schmidtke, I. Leigh. Francis, John W. BlackmanAbstractThe performance of the recently developed rapid sensory descriptive method Pivot© Profile (PP) was assessed with a set of 17 Shiraz/Syrah red wines using a group of 49 sommeliers and 11 winemakers. The PP results were compared to results from descriptive analysis (DA) performed by a trained panel. The PP from the two groups of experts gave similar sample configurations, although the terms used differed, with one notable difference being less detailed information on wine colour provided by the sommeliers. The data showed that the PP results from the two panels were also closely equivalent to that obtained from descriptive analysis, with similar sample space configurations, relatively high RV coefficient values and comparable attributes discriminating the samples. PP allowed interpretation of complex terms used by the two groups of experts, and gave insight into the major sensory differences discriminating the wines. DA provided better information regarding attributes that differed more subtly among the sample set, including bitterness. This study demonstrated for the first time that PP and DA provide similar insights into the sensory properties of products, confirmed that PP with expert panellists allows a rapid understanding of the main sensory differences among samples, with some advantages over DA in obtaining a more holistic overview of each sample.
       
  • A single-response emotion word questionnaire for measuring product-related
           emotional associations inspired by a circumplex model of core affect:
           method characterisation with an applied focus
    • Abstract: Publication date: Available online 26 September 2019Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Christina M. Roigard, David Jin, YiXun Xia, Fang Zhong, Duncan I. HedderleyAbstractProduct-centric emotion research can deepen understanding of consumers’ product experiences and food choices. Emotion measurement has become widespread in product research, and questionnaires where consumers respond to emotion words are popular and manifold. The present research adds to this multiplicity by presenting a parsimonious single-response questionnaire that spans the dimensions of pleasure and arousal, and their combinations. These are represented in a circular layout with 12 axes radiating from a central point. Each of the arms represents an emotion domain that is exemplified by two emotion words, and consumers’ task is to select the word pair that best represents how they feel. The questionnaire is informed by a circumplex model of human core affect, and methodological aspects relevant for use in applied product research were investigated in 23 consumer studies (n = 104 – 270 participants per study) spanning a very broad range of products and categories. The first of four research questions (RQ) established that the questionnaire is suitable for use with tasted stimuli (12 studies, 1 of which with aroma stimuli), written stimuli (10 studies) and image stimuli (1 study) (RQ1). Suitability of the questionnaire with New Zealand consumers was confirmed, and extended to Chinese consumers who took part in 7 of the 23 studies (RQ2). Responses obtained using the questionnaire appeared to be repeatable (RQ3a), and based on the criterion of the RV coefficient being equal to or greater than 0.95, stability (RQ3b) could be achieved with as low as 30 consumers despite only obtaining a single response per consumer per stimulus. Finally, it was found that the degree of differences between stimuli in a study influenced discrimination, which was larger when stimuli were more different (RQ4). This intuitively made sense and mirrored past research. By capturing the valence×arousal space, this questionnaire spans more broadly than most emotion word questionnaires for applied and product-focused research, and a notable feature of the obtained responses was that all were relevant (to a larger or small extent) in each of the 23 studies. The results are specific to the tested questionnaire variant and future research is needed to determine its goodness-of-fit to the underpinning circumplex model. Comparisons with existing product emotion research questionnaires are yet to be performed, as is testing of questionnaire variants.
       
 
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