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Sensory and Consumer Science in the Green Transition
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Sensory and Consumer Science in the Green Transition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 14417

Special Issue Editor

Prof. Dr. Derek V. Byrne

E-Mail Website
Guest Editor
Food Quality Perception and Society, iSenseLab, Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
Interests: sensory science; consumer science; food and beverage product quality; nutrition and eating; multisensory effects; crossmodal interactions; sensory methods; food uniqueness
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The European Commission, FAO, and WHO, among others, have acknowledged the urgent need for a transition to a more sustainable food system with less effects on the environment. One way to meet this need is by reducing the agricultural emissions from animal production via consumer-driven product demand for plant-based protein. 

Thus, plant-rich food (PRF) consumption is a critical component of the solution for a successful green transition of the global food landscape. Many start-ups and established food companies are taking responsibility by developing PFRs, which may or may not be designed, including end-user adoption. Consumers are interested, yet hesitant, with respect to adopting PRFs as part of their habitual diet. The barriers to acceptance are largely linked to sensory characteristics and nutritional aspects.

This situation causes a dilemma for food industries, society and consumers, and if the interest of consumers and companies is not supported by solutions to accelerate acceptance, there is a risk of losing their long-term engagement due to dissatisfactory experiences and economic viability issues. Thus, there is an urgent need to find sensory- and consumer-based solutions that can be applied in product development contexts to ensure that PRFs have a more immediate and sustained effect on the market.

Aim: For this Special Issue of Foods, it is timely to collate key research and opinion on the status of sensory and consumer analysis, its applications and impact in the context of new product development for consumer engagement and successful green transition.

Specific areas of research relevant to this Special Issue, with respect to sensory- and consumer-driven sustainable food products, are as follows:

  • Sensory modalities and their interaction in sustainable food development;
  • Texture analysis and the importance of texture in new green foods;
  • Visual analysis and extrinsic versus intrinsic elements of the sensory nature of sustainable food;
  • Qualitative and quantitative methods for sustainable food impact, and how they reflect the consumer and why;
  • Classical sensory analysis and sensory profiling as they are used in sustainable product design;
  • Sensometrics and data science, the power of computing in perception data for the green transition;
  • Digital and instrumental sensory science; e.g. biometrics, haptics, eye tracking, EEG and beyond in new and sustainable green eating;
  • Product mimicry versus new product categories for consumers as solutions for the green transition;
  • The relevance of instrumental devices, e.g., e-noses, e-tongues, gustomenters and the like, sensory and instrumental correlation, instrumental versus sensory characterization in green product development;
  • The latest immersive contexts and cognitive psychological contributions and how these will reinforce sensory assessment as a holistic experience and generate an exceptional understanding of food and green eating;
  • Consumer engagement and techniques to understand sensory needs in society for the successful adoption of sustainable foods and food products.

Research papers, opinion papers and review articles are welcome in this Special Issue of Foods. The ultimate aim is to publish the Special Issue collection once curated as an open-source book volume to act as a status and inspirational volume with respect to current practice and future perspectives in sensory and consumer science related to sustainable food and green eating.

Prof. Dr. Derek V. Byrne
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory science
  • consumer science
  • green transition and the senses in eating, sustainable food uniqueness, food and beverage product quality
  • nutrition and green eating
  • multisensory effects
  • cross-modal interactions
  • sensory methods, sustainable appetite

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Published Papers (7 papers)

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20 pages, 674 KiB  
Article
Trends in Organic Food Choices and Consumption: Assessing the Purchasing Behaviour of Consumers in Greece
by Teresa Madureira, Fernando Nunes, José Veiga, Fernando Mata, Maria Alexandraki, Lamprini Dimitriou, Ermioni Meleti, Athanasios Manouras and Eleni Malissiova
Foods 2025, 14(3), 362; https://doi.org/10.3390/foods14030362 - 23 Jan 2025
Viewed by 2041
Abstract
Consumer interest in organic food has surged globally, driven by health, sustainability, and ethical considerations. Key factors include perceived safety, nutritional benefits, and environmental impact, while high prices and limited availability remain barriers. This study examines the factors influencing organic food preferences among [...] Read more.
Consumer interest in organic food has surged globally, driven by health, sustainability, and ethical considerations. Key factors include perceived safety, nutritional benefits, and environmental impact, while high prices and limited availability remain barriers. This study examines the factors influencing organic food preferences among Greek consumers, focusing on attribute importance, demographic variations, purchasing locations, and regional differences. A sample of 250 consumers was analysed using a best-worst scaling methodology to research the importance of organic food attributes. The two main attributes were then further analysed using ordinal regression models. Health benefits, particularly the absence of chemicals, emerged as the most valued attribute, followed by nutritional value, absence of GMOs, better taste expectations, and environmental impact. Certification showed intermediary importance, and price, country of origin, availability, and natural appearance were found to have lower importance. Women and highly educated individuals show greater recognition of organic food’s health and nutritional advantages. Consumers in rural regions exhibited stronger preferences for organic products, influenced by cultural traditions, trust in local sourcing, and economic accessibility, while urban consumers displayed more scepticism. For the Greek participants included in the study, supermarkets dominate organic food sales due to affordability and convenience. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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14 pages, 809 KiB  
Article
Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)
by Mackenzie Gorman, Laura Baxter, Rachael Moss and Matthew B. McSweeney
Foods 2024, 13(18), 2912; https://doi.org/10.3390/foods13182912 - 14 Sep 2024
Cited by 1 | Viewed by 1258
Abstract
Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be [...] Read more.
Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be investigated to increase acceptance in North America. This study evaluated consumers’ (n = 99) sensory perception of couscous with increasing amounts of sugar kelp (0% (control), 4%, 6%, 8%, and 10% wt/wt). Furthermore, consumers’ purchase intent, liking, and emotional response to couscous with added sugar kelp was evaluated with and without nutritional information. Sugar kelp at 6% incorporation did not impact the consumers’ liking scores (“Like Slightly” on the hedonic scale), but at 8% the consumers’ liking significantly decreased (“Neither Like nor Dislike”). The 8% and 10% levels of sugar kelp addition led to astringency, bitter, hard, brackish, fishy, and chewy attributes being perceived by the consumers. The consumers identified they preferred samples that had soft, savoury, salty, and bland flavours and disliked samples that were brackish and gritty. The nutritional information did not increase overall liking scores, purchase intent, or emotional response. However, the inclusion of sugar kelp in the couscous did lead to an increased selection of positive emotions like happy, joyful, pleasant, and enthusiastic. Overall, the consumers were interested in foods containing seaweed and believed they were nutritious. The results indicated that sugar kelp could be added to couscous up to 6% wt/wt without impacting overall liking. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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13 pages, 1154 KiB  
Article
Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups
by María José Castro-Alija, Ghazal Zolfaghari, Carla Gutierrez Fernandez, Carlos Álvarez, Luis Carlos Ramón-Carreira, José María Jiménez and Irene Albertos
Foods 2024, 13(16), 2641; https://doi.org/10.3390/foods13162641 - 22 Aug 2024
Cited by 3 | Viewed by 1628
Abstract
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. [...] Read more.
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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16 pages, 1299 KiB  
Article
Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level
by José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, Rui Costa Lima and Luís Miguel Cunha
Foods 2024, 13(15), 2456; https://doi.org/10.3390/foods13152456 - 3 Aug 2024
Viewed by 1996
Abstract
Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to [...] Read more.
Sensory analysis methodologies are performed in sensory booths designed to minimise external stimuli, lacking ecological validity. Immersive environments are used to introduce contextual cues, but there is a lack of studies using mixed reality systems. The main goal of this study was to evaluate an augmented virtuality (AV) system where participants are inserted into a virtual environment and evaluate a real product, being able to interact with both dimensions. A panel of 102 consumers evaluated five samples of commercial peach nectars in three sessions, each in a different environment: public food court, living room (AV environments), and laboratory (traditional sensory booth). Consumers rated overall liking, followed by open comments, and also answered an Engagement (EQ) and a Presence Questionnaire (PQ). The type of environment only affected hedonic discrimination among samples, with the laboratory setting being the only one with sample discrimination. Nonetheless, each sample was not evaluated differently across the different environments. Concerning engagement, the environment only significantly influenced the EQ’s ‘Affective Value’ factor, being higher when using an AV system. The level of presence in the virtual environment was significantly higher in the public food court, being significantly correlated with the EQ factor scores. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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20 pages, 1178 KiB  
Article
Bridging the Intention–Behavior Gap in Organic Food Consumption: Empirical Evidence from China
by Yaqin Liu, Peng Wang, Mengya Zhang, Xi Chen, Ke Li and Jianying Qu
Foods 2024, 13(14), 2239; https://doi.org/10.3390/foods13142239 - 16 Jul 2024
Cited by 1 | Viewed by 1607
Abstract
The transition to a low-carbon economy emphasizes the importance of green and low-carbon consumption; yet, there is often a discrepancy between consumers’ intentions and their actual behavior regarding organic foods. This study aims to identify strategies to bridge this gap. The research model [...] Read more.
The transition to a low-carbon economy emphasizes the importance of green and low-carbon consumption; yet, there is often a discrepancy between consumers’ intentions and their actual behavior regarding organic foods. This study aims to identify strategies to bridge this gap. The research model of organic food consumption intention and behavior is constructed, and a structural equation model is used to test the research hypotheses based on a valid sample of 480 residents of Guangdong Province through an online questionnaire survey. Further, the intention‒behavior gap is defined and its determinants are investigated through multiclass logistic regression. Finally, we categorize and forecast the alignment between consumption intentions and behaviors using machine learning algorithms. The results reveal that attitudes, social interactions, and cognitive information play crucial roles in aligning intentions with behaviors. By enhancing social information exchange or improving cognitive understanding, consumers can reduce their intention‒behavior discrepancy. This research offers valuable policy recommendations for fostering green consumption among residents from various perspectives. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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14 pages, 5285 KiB  
Article
Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking
by Karen P. Carhuancho-Colca, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz and Christian R. Encina-Zelada
Foods 2024, 13(11), 1733; https://doi.org/10.3390/foods13111733 - 1 Jun 2024
Cited by 1 | Viewed by 3116
Abstract
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local [...] Read more.
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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20 pages, 520 KiB  
Systematic Review
A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review
by Szymon Wojciech Lara and Amalia Tsiami
Foods 2024, 13(14), 2290; https://doi.org/10.3390/foods13142290 - 20 Jul 2024
Cited by 2 | Viewed by 1837
Abstract
Background: The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of meat [...] Read more.
Background: The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of meat analogues and the popularisation of animal-protein-free diets. Peas are considered a great source of protein and dietary fibre and are not depicted as allergenic, making them a good replacement ingredient for other legumes such as soy. Peas are also considered good for the environment, mainly due to their nitrogen fixation capabilities. Despite the above benefits, sensory quality is still a limiting factor in increasing consumer acceptance of peas and pea-derived products. Results: This review has been conducted in accordance with the Joanna Brings Institute’s guidance for systematic literature reviews. The search has been conducted on the descriptive sensory terms for Pisum sativum L., where the objectives of the study were to select, present, and analyse the identified descriptive sensory terms for peas found throughout the academic literature. The reviewers have screened 827 articles, of which 12 were eligible for data extraction. Out of the 12 articles, 205 descriptive sensory terms were identified. Those were divided into five categories: smell/odour (27%), flavour (51%), taste (10%), texture (8%), and visual (4%). These included results from sensory analyses by trained/untrained panels and instrumental analyses of texture and of volatile compounds. Conclusion: The identified descriptive sensory terms for Pisum sativum L. could be used for future descriptive sensory evaluation of peas and other legumes, making the process less time consuming. The full list could be used for the initial sensory panel training and then adapted based on the frequency of the depicted terms that meet the criteria for the developed lexicon. Full article
(This article belongs to the Special Issue Sensory and Consumer Science in the Green Transition)
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