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Article

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

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)
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
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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

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