| 1. |
- Jacobsson, A, et al.
(author)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Journal article (peer-reviewed)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved.
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| 2. |
- Jacobsson, A, et al.
(author)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Journal article (peer-reviewed)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
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| 3. |
- Ahlstrom, R., et al.
(author)
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School children's preferences for food combinations
- 1990
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:3, s. 155-165
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Journal article (peer-reviewed)abstract
- Students from the 4th, 8th and 11th grades (N = 177) expressed their opinions as to which foodstuffs belong together in a meal. They did this by selecting and grouping cards that depicted the names and pictures of 25 foodstuffs typically offered in their school lunches. Subjects were allowed to create up to 10 different meals under one of four instructions. The cards were dispensed from a specially designed box that could hold single or multiple copies of each food item. Younger students created significantly more meals with few components than did the older students. The types of foodstuffs selected and their groupings were highly similar across grades and for both boys and girls. The meals tended to correspond to those actually available in the school lunch program, but more than 50% of the creations were unique in that each of them was produced by one or two students. These findings suggest that school nutritionists and administrators should strive for maximum variety in their lunch menus. © 1991.
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| 4. |
- Andersson, Yngve, et al.
(author)
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Extruded wheat flour. : Correlation between processing and product quality parameters
- 1990
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:4, s. 201-216
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Journal article (peer-reviewed)abstract
- The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.
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| 5. |
- Grunert, K.G., et al.
(author)
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Consumer perceptions of food products involving genetic modification : Results from a qualitative study in four Nordic countries
- 2001
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 12:8, s. 527-542
-
Journal article (peer-reviewed)abstract
- Product descriptions of cheese, candy and salmon products were presented to samples of respondents in four Nordic countries. The descriptions represented various applications of genetic modification (GM), varied along a 'distance' dimension and a 'what is modified' dimension, and were presented along with a conventionally produced product. Respondents ranked the products according to preference, and their perceptions were ascertained by the laddering method. Results indicate that respondents regard 'non-GM' as a value in itself, and associate the use of GM with a host of negative consequences and risks, but mostly with uncertainty and unhealthiness. Benefits of the use of GM were perceived and regarded as relevant, but could not compensate for the negative associations. The 'distance' dimension had a clear impact on consumer preferences, whereas the 'what is modified' dimension had effects which were product specific. © 2001 Elsevier Science Ltd.
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| 6. |
- Janestad, H, et al.
(author)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Journal article (peer-reviewed)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 7. |
- Johansson, L, et al.
(author)
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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
- 1999
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In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 10:4-5, s. 299-303
-
Journal article (peer-reviewed)abstract
- The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN− allele. Half of each litter received conventional feed and the other half conventional feed with admixed red clover silage. Loins were aged at 4°C (4 and 8 days), prepared at 150° to 68°C and sensory evaluated by descriptive analyses. RN− carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN− carriers had a greater total cooking loss than non-carriers
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| 8. |
- Jonsäll, Anette, et al.
(author)
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Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi)
- 2002
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In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 13:2, s. 73-80
-
Journal article (peer-reviewed)abstract
- The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.
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| 9. |
- Jonsäll, Anette, et al.
(author)
-
Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)
- 2000
-
In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 11:5, s. 371-376
-
Journal article (peer-reviewed)abstract
- The aim of this project was to study the sensory quality and cooking loss of frozen stored pork loins from pigs with and without the RN− allele, fed conventional feed with and without an admixture of red clover silage. Loins (M. Longissimus dorsi) from 29 three-way cross-bred slaughter pigs (Swedish landrace x Yorkshire sows and Hampshire sires) were vacuum-packed, frozen and stored at −20°C for 1 year. A descriptive test, conventional profiling, was performed by a selected and trained seven-member panel. The loins from RN− carrier pigs scored higher for acidulous taste, juiciness and tenderness, and had a higher cooking loss, than those from non-carriers. Most of the pork without a fat layer was acceptable to eat after 1 year of frozen storage but pork loins from pigs fed silage scored higher for off-flavour and acidulous taste than the ones from pigs fed conventional feed.
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| 10. |
- Lahteenmaki, L., et al.
(author)
-
Acceptability of genetically modified cheese presented as real product alternative
- 2002
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 13:42193, s. 523-533
-
Journal article (peer-reviewed)abstract
- European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content. © 2002 Elsevier Science Ltd. All rights reserved.
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| 11. |
- Langton, Maud, et al.
(author)
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Texture as a reflection of microstructure
- 1996
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 7:42067, s. 185-191
-
Journal article (peer-reviewed)abstract
- The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.
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| 12. |
- Lundgren, Birgit, et al.
(author)
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Extruded wheat flour: Flavour and texture-comparison of evaluations by two laboratories
- 1991
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 3:1, s. 1-12
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Journal article (peer-reviewed)abstract
- Intensities of flavour and texture attributes of 23 extruded wheat flour samples were evaluated by two laboratory panels in Sweden and in the UK. For most attributes good agreement between the two panels was obtained. Discrepancies were considered to be caused by inadequate definition of the terms. © 1992.
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| 13. |
- Marklinder, Ingela, et al.
(author)
-
Effects of flour from different barley varieties on barley sour dough bread
- 1996
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 7:3-4, s. 275-284
-
Journal article (peer-reviewed)abstract
- Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour. Copyright (C) 1996 Elsevier Science Ltd
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| 14. |
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| 15. |
- Sepp, Hanna, 1968-, et al.
(author)
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The contribution of food groups to the nutrient intake and food pattern among pre-school children
- 2002
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 13:2, s. 107-116
-
Journal article (peer-reviewed)abstract
- A pre-school-based dietary survey, using 7-day records, was carried out in Sweden in the Stockholm area at 12 pre-schools; the survey included 109 of 131 participating children. The present study was designed to describe weekday and weekend food patterns, i.e. the frequency of consumption of food items and the contribution of energy and nutrient intake from different food groups, and to explore how foods are related in pre-school children's diet. At pre-school, all children except one ate vegetables and fruits about once a day, and all children consumed, on average, milk and cheese, meat products, bread and breakfast cereals and fats more than once a day. Milk and cheese products, bread and breakfast cereals and meat products were the primary source of energy and protein. The main source of dietary fibre was bread and breakfast cereals, potatoes and fruits. The “low-nutrient foods”, e.g. confectionery, buns, and soft drinks, contributed 20% of the energy during the weekdays and 33% during the weekend days. When all food groups (g/MJ) were analysed simultaneously in a Principal Components Analysis (PCA), 52% of the variation was explained. The food consumption data were described using four food clusters: milk and cheese products; bread and breakfast cereals; meat, potatoes and cooked cereals; confectionery, buns and soft drinks. In conclusion, the PCA seems to be a useful visual tool for elucidating how foods are related in the diet.
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| 16. |
- Wendin, Karin, 1963-, et al.
(author)
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Flavour and texture in sourmilk affected by thickeners and fat content
- 1997
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 8:4, s. 281-291
-
Journal article (peer-reviewed)abstract
- When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbutyrate, were added. Sourmilk with: O.1 g 100 ml(-1) or 0.5 g 100 ml(-1) gelatine; 0.05 g 100 ml(-1) or 1.O g 100 ml(-1) pectin; or 0.65 g 100 ml(-1) or 0.9 g 100 ml(-1) xanthan added, and sourmilk without any thickener added, for each of the two odour compounds were manufactured. Sensory evaluation by descriptive profiling and viscosity measurements by Bohlin VOR were made. Perceived thickness increased with higher fat content and with increased concentration of thickener. Viscosity (measured by a Bohlin rheometer) did also increase with higher fat content and with increased concentration of thickener. Smell and flavour of maltol increased with higher fat content, while smell and flavour of ethyl 2-methylbutyrate were unaffected. Smell and flavour of the maltol were unaffected by all the thickeners, while smell and flavour of the ester were affected. Sourness was masked by all the thickeners.
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| 17. |
- Wendin, Karin, 1963-, et al.
(author)
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Modelling and analysis of dynamic sensory data
- 2003
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 14:8, s. 663-671
-
Journal article (peer-reviewed)abstract
- Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.
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| 18. |
- Wendin, Karin, et al.
(author)
-
Modelling and analysis of dynamic sensory data
- 2003
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 14:8, s. 663-671
-
Journal article (peer-reviewed)abstract
- Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings. © 2003 Elsevier Ltd. All rights reserved.
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| 19. |
- Andersson, Hanna, 1991-, et al.
(author)
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Anchoring effect in judgments of objective fact and subjective preference
- 2021
-
In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 88
-
Journal article (peer-reviewed)abstract
- The way by which various sources of external information interact in their effects on judgment is rarely investigated. Here, we report two experiments that examine how two sources of external information—an anchor (a reference price) and an eco-label—influence judgments of an objective fact (product price) and a subjective preference (willingness-to-pay for the product). Participants’ price judgments were drawn in the direction of the anchor point, whereas the eco-label resulted in higher judgments of objective fact (Experiment 1) but did not influence subjective preference (Experiment 2). Interestingly, the eco-label seemed to strengthen the effect of the high anchor in judgments of objective fact. Further, participants with higher environmental concern answered a higher price on the subjective preference questions when they received a high anchor, as well as a lower price when they received a low anchor in comparison to the low environmental concern group. This study demonstrates that various external information sources can strengthen each other’s effects on consumer belief about products, while the effects are weaker for consumers’ preferences. The implications of the results for decision making are discussed.
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| 20. |
- Armbrecht, John, et al.
(author)
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A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market
- 2023
-
In: Food Quality and Preference. - 0950-3293. ; 112
-
Journal article (peer-reviewed)abstract
- The primary objective of this study is to elucidate the underlying factors contributing to the observed differences in fish consumption patterns. To accomplish this, a segmentation analysis was conducted on a representative sample of 2207 individuals from Sweden based on the dual dimensions of both the volume and variety of fish ingested. By scrutinizing these facets, the aim is to gain deeper insights into the distinct consumer archetypes characterized by their diverse fish consumption habits, thus uncovering the catalysts and deterrents that influence these patterns. The outcome of the segmentation analysis (i.e., two-step analysis: hierarchical clustering followed by non-hierarchical clustering technique) reveals four distinct consumer segments, each possessing unique attributes concerning their preferences and behaviours regarding fish consumption. These segments are classified as the “Frequent,” “Avid,” “Occasional,” and “Infrequent” fish consumers. The profiling of these segments is built on factors encompassing consumers' decision-making styles, involvement in food, environmental consciousness, as well as pertinent socio-economic variables including income, geographical location, age, educational attainment, and gender. Evident from the findings is the clear demarcation of two segments characterized by robust fish consumption tendencies, specifically the “Frequent” and “Avid” segments. Subsequently, there exists a segment showcasing moderately pronounced fish consumption behaviours labelled as the “Occasional” consumer group, in contrast to a segment demonstrating a markedly diminished inclination for fish consumption, denoted as the “Infrequent” consumer. All segments score high on habitual and brand-loyal purchasing intentions which emphasize the routine nature of fish consumption behaviour. In a broader context, the study underscores the inherent utility of segmenting consumers based on fish consumption volume and type, as this approach yields distinct consumer groups that can be systematically addressed by stakeholders ranging from policy makers to producers and other seafood advocates.
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| 21. |
- Aschemann-Witzel, Jessica, et al.
(author)
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Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions
- 2020
-
In: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 80
-
Journal article (peer-reviewed)abstract
- One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is influenced by the fact that the consumer purchases it publicly while observed by others is yet unexplored. The present research investigates which associations consumers form when they see other consumers purchasing suboptimal foods. In an online experimental survey, consumers of five European countries checked every word that applied (CATA) from a set of items that described what choosing a food item told them about an acquaintance they met in the store in terms of his or her traits. The food item was optimal or suboptimal, fresh or packaged food, and presented with a communication that either underlined a budget saving benefit or a contribution to avoiding food waste. Results show that consumers of suboptimal products are regarded as economic and thrifty, as well as frugal and environmentally concerned. The associations with consumers of optimal products are more diverse, and include both positive and negative wordings, ranging from successful to fussy and inattentive. Consumers’ own level of environmental concerns and value consciousness explain the degree to which they perceive another consumer to have similar traits, revealing that consumers project their own traits on others. Findings imply that stores offering suboptimal food should present and communicate the items in line with the characteristics of the store's target group, and that suboptimal food choices can trigger positive associations.
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| 22. |
- Benjamins, Jeroen S., et al.
(author)
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The influence of acute partial sleep deprivation on liking, choosing and consuming high- and low-energy foods
- 2021
-
In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 88
-
Journal article (peer-reviewed)abstract
- A wealth of cross-sectional studies found a link between sleep deprivation and food-related outcomes like energy intake and BMI. Recent experimental studies suggest that this link is causal. However, the mechanisms through which sleep deprivation influences intake remain unclear. Here, we tested two prevailing hypotheses: that sleep deprivation leads to 1) increased food reward sensitivity and 2) decreased food-related self-control. In a within-subject study (n = 60 normal-weight females), we compared outcome measures under normal sleep and partial sleep deprivation conditions. Our outcome measures were 1) proxies for food reward sensitivity - liking of high and low energy foods, 2) binary food choices ranging in level of self-control conflict, and 3) intake of high and low energy foods. Eye-movements during food choice were measured with an eye-tracker to gain insights in implicit food choice processes. Food reward sensitivity outcomes showed a lower liking of low energy foods after partial sleep deprivation. More high energy foods were chosen after partial sleep deprivation independent of the level of self-control conflict. Intake of high energy foods was higher in the partial sleep deprivation condition. Lastly, the number of gaze switches between high and low energy foods, an implicit measure of conflict in choice, was lower in the high-conflict trials after sleep deprivation than after a normal night sleep. To conclude, the increased intake of high energy foods after sleep deprivation may be driven by a decreased liking of low energy foods, rather than an increased liking of high energy foods. Further, sleep deprivation may affect self-control conflict detection as indicated by a lower number of gaze switches between food options.
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| 23. |
- Bolos, Laura Andreea, et al.
(author)
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Complementarity of implicit and explicit attitudes in predicting the purchase likelihood of visually sub-optimal or optimal apples
- 2019
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In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 75, s. 87-96
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Journal article (peer-reviewed)abstract
- Consumers are faced with daily choices on what foods to buy and eat. Visual characteristics of foods evoke in consumers both positive and negative attitudes, depending on the level of visual optimality or sub-optimality. These attitudes also play a critical role in purchase decision making. In this study we examined the food decision-making process and the extent to which explicit and implicit measures of visual optimality can predict purchase likelihood. In an online study with 608 Swedish consumers, we performed an implicit association test and used a questionnaire to measure consumers' explicit attitudes and purchase likelihood for optimal and sub-optimal apples. We also assessed the temporal stability of purchase likelihood in a re-test performed three weeks after the first test. The results showed that both explicit and implicit measures had predictive validity, but that the explicit measure was better in predicting when consumers would buy apples, while the implicit measure was better in predicting when consumers would reject apples. It was clear that consumers preferred visually optimal apples, but visually sub-optimal apples were not entirely rejected and the purchase likelihood remained stable throughout the experiment. We applied these results to draw up some recommendations on approaches to generate consumer acceptance and adoption of visually sub-optimal food products.
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| 24. |
- Bolos, Laura Andreea, et al.
(author)
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In the eye of the beholder : Expected and actual liking for apples with visual imperfections
- 2021
-
In: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 87
-
Journal article (peer-reviewed)abstract
- Food appearance is an important determinant for expected and actual liking, but some food is not even available for purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measured consumers’ expected and actual liking for different apples with three types of visual imperfection (color, shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whether or not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual liking differed between the groups of apples, and how it differed from expected liking. Results indicated that attitudes are the strongest mediator between visual characteristics of apples and expected liking. Moreover, participants indicated higher expected liking for color and shape imperfections relative to damaged apples. Results from the second study indicated a significant difference between expected and actual liking, and less variability in actual liking between the apple groups relative to the variability in expected liking. It can be concluded that the visual characteristics of apples influence both expected and actual liking, the practical implication for retailers being a need to carefully distinguish between the different types of visual sub-optimality and to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour). Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategies for reducing food waste in stores.
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| 25. |
- Burro, Roberto, et al.
(author)
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Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine?
- 2023
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293. ; 105
-
Journal article (peer-reviewed)abstract
- This study investigates the link between the personality profiles and socio-demographic characteristics of wine consumers and the sensory characteristics of the wines they prefer. This was measured in terms of a self-reported list of the wines they like and buy. The 1176 Italian adults who participated were asked to complete an online form. Information was collected regarding certain socio-demographic details and the participants’ personality profile (established by means of the Big Five Inventory 2 by Soto & John, 2017). The participants were then asked to specify their favorite types of wines (open response: “Which wines do you like the most? Please list the wines that you like and buy”). The sensory profiles of the 258 wines in total listed by the participants were described by four of the experimenters (based on official reviews) in terms of eight variables: the degree of Alcohol, Acidity, Sweetness, Body, Tannicity, Sapidity, Persistence and Complexity of bouquet.Various associations were found between the sensory characteristics of the wines listed and the socio-demographic characteristics analyzed (gender, age and wine expertise), and between the sensory characteristics of the wines and the participants’ personality traits. For example, we found that extroverts prefer more acidic wines, sociable people like wines characterized by a high alcohol content and with a more complex bouquet, people with high emotional stability prefer tannic, persistent, full-bodied wines and open-minded people favor wines with a persistent flavor and high levels of tannicity while they don't like sapidity. Almost all of these associations were consistent across gender. The study contributes to academic research on the relationships between consumers' characteristics and their wine preferences, and it provides insights which are interesting for the wine industry and other wine distribution channels in terms of market orientation.
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| 26. |
- Cavazzana, Annachiara, et al.
(author)
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The vessel's shape influences the smell and taste of cola
- 2017
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In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 59, s. 8-13
-
Journal article (peer-reviewed)abstract
- People's smell and taste perception is affected by different features of the vessel in which the beverage is served. In this study we focused on the container's shape and we investigated its impact on participants' olfactory and tasting ratings regarding a popular beverage, i.e., cola. We tested 100 healthy participants who evaluated both cola and sparkling water. These two beverages were presented in three different containers: a cola glass, a water glass and a plastic bottle. The results showed the presence of multisensory interactions between the smell and taste of the drinks and the type of vessel in which they were presented. Cola was perceived as more pleasant and intense when served in a typical coca-cola glass as compared to when it was presented in an incongruent container (i.e., water glass or plastic bottle). These results further support the view that our perception is modulated by the shape of the container in which the liquid is presented, strongly influencing the consumer's drinking experience.
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| 27. |
- Collier, Elizabeth S, et al.
(author)
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Just a matter of taste? : Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives
- 2023
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 104
-
Journal article (peer-reviewed)abstract
- Although knowledge surrounding the obstacles omnivorous consumers face when substituting meat products with plant-based alternatives has increased dramatically, less is known about their perspectives on plant-based alternatives to dairy products. Here, these perspectives are assessed in two survey-based studies. Study 1 (N = 175) adapts an existing scale (the 4Ns of meat consumption) to dairy products in an effort to identify similarities and differences between rationalizations for meat and dairy consumption. This 16-item scale quantifies four factors (Natural, Necessary, Normal, and Nice) describing common rationalizations for meat consumption. The results revealed that the 4Ns transfer well to the dairy category, and that endorsement of dairy products as Nice was the strongest predictor of dairy consumption, relative to the other 3Ns. This is further supported by evaluation of consumers’ own qualitative descriptions of why they do or do not consume meat/dairy products, where “taste” was the most frequently used word in both categories. Study 2 replicates the relationships between dairy 4Ns scores and reported dairy consumption found in Study 1 and builds upon these results by showing that 4N score could accurately categorize consumers as frequent (N = 192) or infrequent (N = 210) consumers of plant-based milk alternatives (PBMAs). Differences in consumers’ expectations for the sensory characteristics of cow’s milk and PBMAs are identified, and the impact of rationalization (total 4N score) on the likelihood of expected sensory attribute associations is described. The role of rationalization in shaping sensory expectations and impacting dietary choices, in particular resistance to adopting PBMAs, is discussed.
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| 28. |
- Costa, Elena, 1990, et al.
(author)
-
The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal
- 2023
-
In: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 109
-
Journal article (peer-reviewed)abstract
- Seafood could support the transition away from terrestrial animal-source foods towards more sustainable protein sources. Food neophobia (FN), the reluctance to eat novel foods (which also extends to many familiar foods including seafood), is a known barrier to dietary change. This study investigates the relationship between FN and consumers' acceptance of novel surimi-based products shaped to resemble pasta; and explores the role of emotional arousal experienced during tasting. Consumers (N = 211) completed the Food Neophobia Scale prior to the tasting session and were quasi-randomized to either the blind (N = 107; given no information about the content of the samples) or informed condition (N = 104; informed that the samples derived from fish), to ensure a similar FN distribution across groups. Respondents tasted three variants (pollock, cod, or salmon) of a surimibased product at a central location in Sweden. Each sample was rated in terms of hedonics, experienced emotional arousal (from 1-relaxed to 7-anxious), overall perceived aroma and flavor intensity, and freely described for flavor character. Attitudes (positive/negative) towards the concept were also described by respondents with free text. In line with previous studies, results showed negative associations between FN and both hedonic ratings and purchase intention. Moreover, mediation analysis suggested that the relationship between FN and hedonic liking was indirectly explained by emotional arousal, implying that higher arousal may be mechanistic in describing how FN negatively impacts liking. The effect of FN was, however, not observed for the salmon sample which evoked higher levels of arousal overall and may have also been perceived as more familiar due to high salmon consumption in Sweden. These results support the arousal hypothesis of FN and contribute to further understanding the mechanisms underpinning FN, highlighting the relevance of incorporating emotional measurements in sensory evaluations.
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| 29. |
- Dalgaard Christensen, Jacob
(author)
-
Crisis communication, anticipated food scarcity, and food preferences: Preregistered evidence of the insurance hypothesis
- 2021
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 91
-
Journal article (peer-reviewed)abstract
- Whereas large-scale consumption of energy-dense foods contributes to climate change, we investigated whether exposure to climate change-induced food scarcity affects preferences toward these foods. Humans’ current psychological mechanisms have developed in their ancestral evolutionary past to respond to immediate threats and opportunities. Consequently, these mechanisms may not distinguish between cues to actual food scarcity and cues to food scarcity distant in time and space. Drawing on the insurance hypothesis, which postulates that humans should respond to environmental cues to food scarcity through increased energy consumption, we predicted that exposing participants to climate change-induced food scarcity content increases their preferences toward energy-dense foods, with this effect being particularly pronounced in women. Three experiments—including one preregistered laboratory study—confirm this notion. Our findings jointly demonstrate that receiving information about food shortages distant in time and space can influence current food preferences.
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| 30. |
- Davide, Giacalone, et al.
(author)
-
Health and quality of life in an aging population - Food and beyond
- 2016
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 47, s. 166-170
-
Journal article (peer-reviewed)abstract
- In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
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| 31. |
- de Hooge, Ilona E., et al.
(author)
-
This apple is too ugly for me! : Consumer preferences for suboptimal food products in the supermarket and at home
- 2017
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 56, s. 80-92
-
Journal article (peer-reviewed)abstract
- Food waste has received increasing scientific and societal attention during the last decade. One important cause of food waste is thought to be the un-willingness of supply chains and consumers to sell, purchase, and consume suboptimal or imperfect foods. Yet, empirical research on this issue is scarce and contradictory. The current research investigates under which conditions consumers purchase or consume foods that deviate from regular products in terms of appearance standards, date labelling, or damaged packaging, without deviation on the intrinsic quality or safety. An online choice experiment among 4214 consumers from five Northern European countries reveals that consumer preferences for suboptimal products differ depending on whether the consumer is in a supermarket or at home, and depending on the type of sub-optimality. Moreover, consumer choices, discount preferences, and waste behaviors of suboptimal products are influenced by demographics (nationality, age), by personality characteristics (value orientation, commitment to environmental sustainability, and perceived consumer effectiveness in saving the environment), and by individual-waste aspects (perceived food waste of the household, perceived importance of food waste, engaging in shopping/cooking). These findings provide important insights into consumer preferences for suboptimal products, and useful suggestions for supply-chain regulations on suboptimal products.
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| 32. |
- Faber, Ilona, et al.
(author)
-
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
- 2024
-
In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 114
-
Journal article (peer-reviewed)abstract
- Plant-based food alternatives have increased in popularity, particularly plant-based meat alternatives, while plant-based cheese alternatives less so. However, their acceptance remains low in Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing plant-based food alternatives, while other FCM and barriers can hinder this. The present study aimed to investigate whether FCM focused on “Environment & ethics” and “Intrinsic product quality” are associated with behavioural intentions towards plant-based meat and cheese alternatives, and specifically investigating the mediating role of perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins. A survey was conducted in 10 European countries (AT, DE, DK, ES, FR, IT, NL, PL, RO, UK) with quotas on age and gender (N = 7588). Partial Least Squares Structural Equation Modelling (PLS-SEM) was used to determine factors associated with behavioural intentions towards plant-based meat and cheese alternatives. Results showed that “environmental & ethical” motives are positively associated with intentions to consume plant-based alternatives to meat (in 6/10 countries) and cheese (in 8/10 countries). “Intrinsic product quality” motives were not directly associated with behavioural intentions towards plant-based meat alternatives. However, country differences were observed for effects of “Intrinsic product quality”. Perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins play a significant mediating role among all 10 countries. The implications are that environmental and ethical motivations could contribute to effectively promoting plant-based alternatives to meat and dairy. High sensory quality for plant-based meat and cheese alternatives is needed to build trust.
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| 33. |
- Fernqvist, Fredrik, et al.
(author)
-
Credence and the effect on consumer liking of food - A review
- 2014
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 32, s. 340-353
-
Journal article (peer-reviewed)abstract
- While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: (a) health; (b) organic food; (c) origin; (d) brand; (e) production methods; (f) ethics; and (g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed. (C) 2013 Elsevier Ltd. All rights reserved.
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| 34. |
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| 35. |
- Haglund Åsa, Johansson Lisbeth, Berglund Lars, Dahlstedt Lars
(author)
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Sensory evaluation of carrots from ecological and conventional growing systems
- 1999
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In: FOOD QUALITY AND PREFERENCE. - : ELSEVIER SCI LTD. - 0950-3293. ; 10:1, s. 23-29
-
Journal article (other academic/artistic)abstract
- The aim of this study was to establish whether there are sensory differences between conventionally and ecologically grown carrots. The results showed that year, growing system and variety had an impact on sensory quality. A consistent trend for two conse
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| 36. |
- Hartvig, Ditte L., et al.
(author)
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Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children
- 2015
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 39, s. 228-235
-
Journal article (peer-reviewed)abstract
- In several studies, it has been found that repeated exposure to a novel food increases children’s acceptance of the exposure food. The present study, investigated how repeated exposure influences the acceptance of two Nordic berry juices, and whether the development depends on initial liking of the product, in 9–11 year-old children. The study had 317 participants. Two groups of children were exposed to either sea-buckthorn (n = 92) or aronia (n = 105) juice eight times, and performed two follow-up sessions 3 and 6 months after the 8th exposure. A third group (n = 120) served as controls. During pre and post-test sessions all participating children evaluated acceptance of both juices.Intake of sea-buckthorn juice increased significantly over the eight exposures (55.1 ± 7.3 till 108.8 ± 12.3) and remained high after 6 months (131.1 ± 13.2). Intake of aronia juice was only increased at follow-up sessions. Liking did not develop significantly for any of the juices across exposures. When children were grouped by their initial liking increased intake across exposures was observed regardless of initial liking of sea-buckthorn. Liking developed similarly for both juices. A significant increase was found for the ‘initial dislikers’ only. This study demonstrates how exposure effects are influenced by initial liking; it appears that changes in familiarity explain the changes seen for sea-buckthorn among ‘dislikers’. ‘Initial dislikers’ had the most benefit from repeated exposures, but did not reach ‘initial likers’ across eight exposures; more exposures in the group of ‘initial dislikers’ had possibly led to even higher liking and intake. The increased intake observed for ‘neutral likers’ and ‘initial likers’ of sea-buckthorn was not explained by increased familiarity or increased liking.
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| 37. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
-
Changes in perception and liking for everyday food odors among older adults
- 2021
-
In: Food Quality and Preference. - : Elsevier Ltd.. - 0950-3293. ; 93, s. 1-12
-
Journal article (peer-reviewed)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
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| 38. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
-
Changes in perception and liking for everyday food odours among older adults
- 2021
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 93, s. 1-12
-
Journal article (peer-reviewed)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
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| 39. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
-
Familiarity and recognition of everyday food odours in older adults and influence on hedonic liking
- 2022
-
In: Food Quality and Preference. - : Elsevier Ltd.. - 0950-3293. ; 103, s. 1-10
-
Journal article (peer-reviewed)abstract
- In an aging population, changes in sensory abilities can adversely affect enjoyment of a meal. Age-related changes in identification ability and familiarity of food odors may influence food intake since some foods become less recognizable and attractive, which may affect the individual’s health and nutritional condition. The aim of this study was to examine age-related changes in familiarity and the ability to correctly identify everyday food odors in older adults. We also aimed to establish the relationship between these changes and hedonic liking of food odors compared to young adults. The study included 335 participants, 246 older adults and 89 young adults. A positive relationship between familiarity and liking was observed across all food odors. Familiarity and odor identification ability declined with increasing age. The most significant loss in the ability to identify odors was observed for curry, fried meat, and toasted bread, while both age groups identified banana, orange, and vanilla equally well. For older adults with a diminished perception of familiarity and a reduced ability to identify odors correctly, increasing the concentration of the odor improved familiarity and enhanced their ability to identify odors. Our findings support the notion that the familiarity of food odors is an important parameter for the appreciation of food in older adults.
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| 40. |
- Hunter, Erik
(author)
-
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products
- 2024
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 117
-
Journal article (peer-reviewed)abstract
- Food production systems, especially meat and dairy supply chains, contribute to greenhouse gas emissions. An important question emerges as to whether consumers care about environmental sustainability when buying food products, as this can determine their consumption practices. Further, if sustainability labels are available, identifying information that is relevant to consumers is important. This research therefore aimed to identify the attributes that are most important for consumers when buying meat or dairy products and the perceived helpfulness of sustainability labels for meat and dairy products and important label properties. An online survey was conducted in five European countries (i.e. Czechia, Spain, Sweden, Switzerland, and the UK). Consumers valued similar attributes when buying meat and dairy products across all countries. Freshness, quality/taste and animal welfare emerged as the most important attributes, while environmental attributes such as food miles, carbon footprint, and organic production were the least important. Sustainability labels for meat and dairy products were perceived as helpful. Regression analysis identified similar patterns within all five countries regarding the predictors of the perceived helpfulness of sustainability labels. Attitudes towards sustainable food consumption, environmental attitudes, and food production and policies emerged as significant positive predictors in most models. Most importantly, information regarding animal welfare, food safety, and health and nutrition was perceived as being more important than environmental sustainability. This suggests that food choice decisions are unlikely to be made based on the environmental sustainability of a food product's production alone.
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| 41. |
- Janestad, Hans, et al.
(author)
-
Modelling of dynamic flavour properties with ordinary differential equations
- 2000
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Journal article (peer-reviewed)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model. © 2000 Elsevier Science Ltd.
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| 42. |
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| 43. |
- Karlsson, Simon, et al.
(author)
-
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory
- 2023
-
In: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 108
-
Journal article (peer-reviewed)abstract
- The Cooking and Food Provisioning Action Scale (CAFPAS) is a 28-item validated tool for measuring food agency, a latent construct representing an individual's ability to make and achieve food-preparation and -provisioning goals. Here, key measurement parameters (targeting, threshold ordering, item fit, unidimensionality, differential item functioning, local dependency, and person reliability) of the CAFPAS are evaluated using a specific case of item response theory, Rasch analysis, on data from a development sample (N = 1853; 910 from Sweden; 943 from the US). Winsteps (v.5.1.7) is used for this analysis. The similarity of the Swedish version of the CAFPAS to the original is also assessed. Based on an iterative assessment of the measurement properties with different combinations of items in the development sample, ways to shorten the CAFPAS without jeopardizing construct validity or person reliability are examined. After removing items that do not fit the Rasch model, or that appear redundant in relation to other items, an 11-item version (CAFPAS-short) is suggested and tested using further Rasch analysis on both the development sample and an additional US-based validation sample (N = 1457). Scores of cooking confidence and attitudes are then modelled with measures from the CAFPAS and CAFPAS-short using frequentist and Bayesian analysis. Results suggest that the CAFPAS-short performs similarly to the full-length version, and potential future improvements to the CAFPAS are discussed. This study represents a successful application of item response theory to investigate and shorten a psychometric scale, reducing cognitive load on participants in studies using the CAFPAS whilst minimizing loss of data reliability. © 2023 The Author(s)
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| 44. |
- Kihlberg, Iwona, et al.
(author)
-
Consumers of organic foods : value segments and liking of bread
- 2007
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 18:3, s. 471-481
-
Journal article (peer-reviewed)abstract
- Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread – influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15–30]. A consumer acceptance test was conducted on 184 consumers of organic products in two age groups, 30 and >30 years. The selected breads were tasted and scored for liking. Subsequent to the tasting, the consumers responded to a questionnaire including a complete set of the 56 Schwartz values and 10 statements related to issues of specific interest. Results confirmed the main groups of the near universal structure of values suggested by Schwartz and revealed different segments among organic consumers. Consumption frequency was also related to the values. Consumer groups differed significantly in values and in liking of breads. Among the most liked breads were both organic and conventional breads. The majority of consumers considered that organic food tastes better than conventional and that consumption of organic bread should increase. Moreover, about 50% declared that they would not buy an organic food product that was appreciably higher in price than a corresponding conventional food product.
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| 45. |
- Kihlberg, Iwona, et al.
(author)
-
Effects of information on liking of bread
- 2005
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 16:1, s. 25-35
-
Journal article (peer-reviewed)abstract
- Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).
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| 46. |
- Kim, Ansung, 1992-, et al.
(author)
-
Consumers' attachment to meat : Association between sensory properties and preferences for plant-based meat alternatives
- 2024
-
In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 116
-
Journal article (peer-reviewed)abstract
- For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the consumer's attitude towards meat. This study determined the relationship between consumers' level of meat attachment (MA) on their sensory perceptions of and preference for commercial PBMAs, and their drivers of liking. MA was measured by the Meat Attachment Questionnaire (MAQ); consumers with either low or high MA (LMA and HMA, respectively) were invited to participate in the study (n = 99). The sensory characteristics of seven PBMAs were evaluated using a rate-all-that-apply (RATA) questionnaire, along with an ideal profile and product hedonics. Consumers with LMA had significantly higher overall, aroma, and taste liking, compared with consumers with HMA. Both LMA and HMA consumers similarly discriminated among the sensory properties of PBMAs and the ideal profile. Nevertheless, a further adapted penalty analysis showed subtle differences in consumers' penalisation of sensory attributes depending on MA level. These findings could be used for future research and the development of PBMAs based on consumers' MA; they could also be extended for application in a meal context where the PBMAs are consumed.
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| 47. |
- Lagerkvist, Carl-Johan, et al.
(author)
-
A theoretical description and experimental exploration of tri-reference point theory with respect to food choice
- 2015
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 41, s. 60-74
-
Journal article (peer-reviewed)abstract
- Recent findings within behavioural decision-making suggest that individuals make use of a tri-reference point set when making choices. This implies that choices and preference formation among competing products that are considered acceptable, but differ in desirability, are formed differently along the continuum from bottom line to target level. This study examined whether personal goals, as multiple reference points in relation to food product choice, inherit the properties of a value function. It was posited that goals as cognitive constructs are translated through the target object (the product) and through judgement and context into a representation of identified product preferences. The types of preferences that characterise the different goal levels were then analysed using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 236 consumers. The existence of tri-reference point dependence was strongly supported, with the data indicating that product choices and preferences were moderated by transitions across reference states. Moreover, during transitions notable relative changes in evaluation of the product were identified. These results have normative implications for food product marketing in terms of targeting consumer needs. More importantly, they have strong methodological implications for studies on consumer preferences
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| 48. |
- Lagerkvist, Carl-Johan
(author)
-
Anchored vs. relative best-worst scaling and latent class vs. hierarchical Bayesian analysis of best-worst choice data: Investigating the importance of food quality attributes in a developing country
- 2012
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 25, s. 29-40
-
Journal article (peer-reviewed)abstract
- Applying best-worst (BW) scaling to a multifaceted feature, e.g. food quality, is challenging as attribute non-attendance or lack of attribute discrimination risks invalidating the transformation of choice data to unidimensional scale. The relativism of BW scaling also typically prevents distinction of respondents or groups of respondents based on similarities to the study object. A dual-response BW scaling method employed here to obtain an anchored scale allowed comparisons of importance ratings across individuals. Attribute importance ratings and rankings obtained were compared with those from relative BW scaling. Latent class (LC) and hierarchical Bayesian (HB) analyses of individual specific BW choice data were also compared for ability to consider within- and between-respondent choice heterogeneity. Personal interviews with 449 consumers provided data on the importance of 16 food quality attributes of kale produced in pen-urban farming in Kenya. Major findings were that the anchoring model improved individual choice predictions compared with conventional relativistic BW scaling, i.e. was more reliable in measuring consumer preferences, and that HB analysis fitted the data better than LC analysis. HB analysis also successfully obtained individual parameter estimates from sparse data and is thus a promising tool for analysis of BW choices in sensory and consumer-orientated research. (C) 2012 Elsevier Ltd. All rights reserved.
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| 49. |
- Lagerkvist, Carl-Johan
(author)
-
Can images and textual information lead to meat avoidance? The mediating role of cognitive dissonance
- 2023
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 104
-
Journal article (peer-reviewed)abstract
- The central research objective of this paper is to investigate cognitive dissonance as a mechanism to explain the effect of information provision on meat avoidance. As communication medium, we investigate the effect of images and textual information. We introduce a cognitive dissonance measure in an experimental online study with a between-subjects design (n = 379). Participants were regular meat-eaters and they received either textual information about the meat-health relationship, an animal-meat image, a combination of both, or a control stimulus. Our results show that images and textual information are effective at triggering dissonance in meat -eaters and that cognitive dissonance mediates the relationship between information provision and meat avoid-ance. Contrary to previous research, we found no support for a direct effect of images and textual information on meat avoidance. Our study shows potential avenues to reduce meat consumption of regular meat-eaters, which contributes to improving consumers' health and can reduce the negative impact of current meat production levels on animal welfare and environmental sustainability. When creating public information campaigns, policy makers and marketers should design information to trigger cognitive dissonance in consumers, because that is needed to yield an effect on meat avoidance.
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| 50. |
- Lagerkvist, Carl-Johan, et al.
(author)
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Consumer acceptance of aesthetically imperfect vegetables - The role of information framing and personal values: Evidence from the United States
- 2023
-
In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 104
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Journal article (peer-reviewed)abstract
- Based on a survey of 3,504 consumers in the United States, this study investigates acceptance for food with varying types of aesthetic imperfections. A product-based discrete choice experiments (DCE) were utilized to provide preference estimates based on trade-offs between attributes of aesthetic imperfections and other relevant product attributes including price and type of production and origin. Respondents were randomly allocated to information treatments (control, gain-framed, loss-framed) tailored to nutritional and environmental impacts of food waste. Results showed that consumers accept aesthetic food imperfections related to color while not accepting those related to shape and physical aspects. The price discount was the second most important attribute for consumers' acceptance. Hence, marketing initiatives to promote 'ugly' food needs to be set with a rather substantial price discount in relation to physical imperfections but not so much in relation to shape or color imperfections. Furthermore, both gain-framed and loss-framed information increased acceptance and this effect was influenced by consumers' personal meta-value orientation. Individuals with an affinity for the meta -value orientations self-transcendence and openness to change were most accepting of aesthetically imperfect food, and individuals with an affinity for openness to change were particularly affected by gain-framed infor-mation. Tailoring the information to personal value-dimensions support the role of information to bridge the knowledge-deficit gap in terms of food waste reductions. We suggest to broaden this approach using a set of message contents to achieve increased message congruence through provision of information tailored by type of dominant personal meta-value.
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