Next Article in Journal
Assessment of Dimethoate in Olive Oil Samples Using a Dual Responsive Molecularly Imprinting-Based Approach
Next Article in Special Issue
Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot”
Previous Article in Journal
Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition
Previous Article in Special Issue
Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits
 
Search for Articles:
Title / Keyword
Author / Affiliation
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
Journals
Foods
Volume 9
Issue 5
10.3390/foods9050617
foods-logo
Submit to this Journal Review for this Journal Edit a Special Issue
► Article Menu

Article Menu

Printed Edition

A printed edition of this Special Issue is available at MDPI Books....
share announcement question_answer thumb_up
...
textsms
...
Article

Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China

by
Mette Duerlund
1,*,
Barbara Vad Andersen
1,
Kui Wang
2,3,
Raymond C. K. Chan
2,3 and
Derek Victor Byrne
1
1
Food Quality Perception and Society, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
2
Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing 100049, China
3
Department of Psychology, University of Chinese Academy of Sciences, Beijing 100049, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 617; https://doi.org/10.3390/foods9050617
Received: 13 March 2020 / Revised: 4 May 2020 / Accepted: 7 May 2020 / Published: 11 May 2020
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
View Full-Text Download PDF
Browse Figures

Abstract

Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced after eating”. We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event. View Full-Text
Keywords: cross-cultural; post-ingestive food pleasure; food reward; post-ingestive sensation; satisfaction; china; Denmark cross-cultural; post-ingestive food pleasure; food reward; post-ingestive sensation; satisfaction; china; Denmark
►▼ Show Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
SciFeed

Share and Cite

MDPI and ACS Style

Duerlund, M.; Andersen, B.V.; Wang, K.; Chan, R.C.K.; Byrne, D.V. Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China. Foods 2020, 9, 617. https://doi.org/10.3390/foods9050617

AMA Style

Duerlund M, Andersen BV, Wang K, Chan RCK, Byrne DV. Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China. Foods. 2020; 9(5):617. https://doi.org/10.3390/foods9050617

Chicago/Turabian Style

Duerlund, Mette, Barbara V. Andersen, Kui Wang, Raymond C.K. Chan, and Derek V. Byrne. 2020. "Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China" Foods 9, no. 5: 617. https://doi.org/10.3390/foods9050617

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Map by Country/Region

1
Back to TopTop