Consumer Preference and Acceptance of Food Products

Edited by
December 2020
236 pages
  • ISBN978-3-03943-695-8 (Hardback)
  • ISBN978-3-03943-696-5 (PDF)

This book is a reprint of the Special Issue Consumer Preference and Acceptance of Food Products that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare
The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
  • Hardback
License and Copyright
© 2021 by the authors; CC BY-NC-ND license
sugar reduction; multisensory integration; intrinsic factors; extrinsic factors; sweetness perception; best–worst scaling; cluster analysis; consumer preferences; fruits and vegetables; post-ingestive sensation; appetite; satiety; consumer; protein; carbohydrate; breakfast; sleep curtailment; hedonics; complex food matrices; sweet liking phenotype; sweet taste; texture; apple juice; consumer perception; internal preference mapping; visual attention; packaging; label; coffee; espresso; hot beverages; temperature; esophageal cancer; sensory trial; preference; trust; choice experiment; best-worst scaling; latent class analysis; hierarchical Bayesian mixed logit model; sugar reduction; sweet; vanilla; consumers; age; gender; sweet liker status; young adults; organic food; market; consumer preferences; product acceptance; sensory properties; optimization; cognitive dissonance theory; unhealthy = tasty intuition; food neophobia; low-sodium; low-sugar; descriptive name labels; out-of-home; catering; sustainable nutrition; food; nudge; decoy; food preference; consumer; sensory perception; food choice; multidisciplinary