Latest Articles of Food Quality and Preference


CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires 10.1016/j.foodqual.2018.04.001 2018-04-03 Questionnaires are popular in product-focused emotion research with consumers. Ease of implementation is paramount in this regard, as is versatility. In the presented studies, focus is directed to scaling variations as an element of methodological versatility...
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 10.1016/j.foodqual.2018.03.020 2018-03-31 A global dietary transition, associated with negative effects on health and environment and characterized by an increase of animal-based diets to the detriment of plant-based diets, has occurred in the last few decades. Many factors (biological, physiological...
Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of Lager beer 10.1016/j.foodqual.2018.03.019 2018-03-29 A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to determine th...
Motivations for meal and snack times: Three approaches reveal similar constructs 10.1016/j.foodqual.2018.03.018 2018-03-29 Meals and snacks are conceptualized differently. Meals are structured while snacking often is not. Food choices for meals, thus, are expectedly different from food choices for snacks. By using three approaches incorporating two psychological perspectives, top...
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors 10.1016/j.foodqual.2018.03.014 2018-03-28 The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product’s shelf life: temperature and illumination. A second objective was to consider the case where the same consumer te...
Perceived naturalness of water: The effect of biological agents and beneficial human action 10.1016/j.foodqual.2018.03.013 2018-03-26 Perceived naturalness is an increasingly important aspect of consumer choice. A number of factors, including the involvement of human action, are known to influence perceptions of naturalness in the food domain. However, the effect of biological agents remain...
The shapes associated with the concept of ‘sweet and sour’ foods 10.1016/j.foodqual.2018.03.012 2018-03-22 Research on taste-shape correspondences has focused on one-to-one taste/shape matching tasks. However, foods and drinks tend to involve multiple shapes (or shape attributes) and tastes that co-occur at different moments of our eating experiences. In the prese...
Wine Complexity: An Empirical Investigation 10.1016/j.foodqual.2018.03.011 2018-03-19 Complexity is a term that is often invoked by people when writing appreciatively about the taste, aroma/bouquet, and/or flavour of wine. However, it is not clear what exactly wine complexity refers to. The present study was designed to uncover which attribute...
Subjective socioeconomic status modulates perceptual discrimination between beverages with different energy densities 10.1016/j.foodqual.2018.03.010 2018-03-16 Prior research has revealed socioeconomic disparities in obesity and diabetes across developed nations, such that the burden of these disorders is disproportionately shouldered by socioeconomically disadvantaged populations. More recent research has demonstra...
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception 10.1016/j.foodqual.2018.03.009 2018-03-14 The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characteri...

CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires

10.1016/j.foodqual.2018.04.001

2018-04-03

Questionnaires are popular in product-focused emotion research with consumers. Ease of implementation is paramount in this regard, as is versatility. In the presented studies, focus is directed to scaling variations as an element of methodological versatility...

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

10.1016/j.foodqual.2018.03.020

2018-03-31

A global dietary transition, associated with negative effects on health and environment and characterized by an increase of animal-based diets to the detriment of plant-based diets, has occurred in the last few decades. Many factors (biological, physiological...

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of Lager beer

10.1016/j.foodqual.2018.03.019

2018-03-29

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to determine th...

Motivations for meal and snack times: Three approaches reveal similar constructs

10.1016/j.foodqual.2018.03.018

2018-03-29

Meals and snacks are conceptualized differently. Meals are structured while snacking often is not. Food choices for meals, thus, are expectedly different from food choices for snacks. By using three approaches incorporating two psychological perspectives, top...

Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors

10.1016/j.foodqual.2018.03.014

2018-03-28

The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product’s shelf life: temperature and illumination. A second objective was to consider the case where the same consumer te...

Perceived naturalness of water: The effect of biological agents and beneficial human action

10.1016/j.foodqual.2018.03.013

2018-03-26

Perceived naturalness is an increasingly important aspect of consumer choice. A number of factors, including the involvement of human action, are known to influence perceptions of naturalness in the food domain. However, the effect of biological agents remain...

The shapes associated with the concept of ‘sweet and sour’ foods

10.1016/j.foodqual.2018.03.012

2018-03-22

Research on taste-shape correspondences has focused on one-to-one taste/shape matching tasks. However, foods and drinks tend to involve multiple shapes (or shape attributes) and tastes that co-occur at different moments of our eating experiences. In the prese...

Wine Complexity: An Empirical Investigation

10.1016/j.foodqual.2018.03.011

2018-03-19

Complexity is a term that is often invoked by people when writing appreciatively about the taste, aroma/bouquet, and/or flavour of wine. However, it is not clear what exactly wine complexity refers to. The present study was designed to uncover which attribute...

Subjective socioeconomic status modulates perceptual discrimination between beverages with different energy densities

10.1016/j.foodqual.2018.03.010

2018-03-16

Prior research has revealed socioeconomic disparities in obesity and diabetes across developed nations, such that the burden of these disorders is disproportionately shouldered by socioeconomically disadvantaged populations. More recent research has demonstra...

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

10.1016/j.foodqual.2018.03.009

2018-03-14

The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characteri...