Special Issue "Consumer Preferences and Acceptance of Food Products"

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

Deadline for manuscript submissions: 20 February 2020.

Special Issue Editor

Prof. Dr. Derek V. Byrne
E-Mail Website
Guest Editor
Full Professor and Science Team Leader, Food Quality Perception and Society, Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
Tel. +4528782840
Interests: sensory science; consumer science; food and beverage product quality; nutrition and eating; multisensory effects; crossmodal interactions; sensory methods; food uniqueness
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Special Issue Information

Dear Colleagues,

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 as well as extrinsic food factors. There is much empirical research showcasing the effect that our senses have on our perception, affective response to food products and our food choices. This effect of the senses is of course affected both by intrinsic food product factors as well as extrinsic (non-food) factors.

The big question regards how 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, there is the question of which factors overall play the largest role in how we perceive and behave towards food in daily life. Finally, there is the question of how these factors can be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating. We are interested in many aspects in this field, but specifically in the determination of factors, fundamental interactions, and crossmodal effects in different contexts and eating scenarios, and depending on cultural differences. We are also interested in studies that utilize unique study design approaches and methodologies. Both research papers and review articles are welcome in this Special Issue of Foods.

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 papers will be 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 monthly 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 1200 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

  • food acceptance
  • food preference
  • consumer
  • sensory perception
  • food choice

Published Papers (5 papers)

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Research

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Open AccessArticle
Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods
Foods 2019, 8(11), 545; https://doi.org/10.3390/foods8110545 - 03 Nov 2019
Abstract
The aim of this study was to evaluate the influence of intrinsic product characteristics and extrinsic packaging-related factors on the food quality perception. Sensory and visual attention methods were used to study how consumers perceive the quality of commercial apple juices from four [...] Read more.
The aim of this study was to evaluate the influence of intrinsic product characteristics and extrinsic packaging-related factors on the food quality perception. Sensory and visual attention methods were used to study how consumers perceive the quality of commercial apple juices from four product categories: clear juices from concentrate, cloudy juices from concentrate, pasteurized cloudy juices not from concentrate, and fresh juices. Laboratory tests included the assessment of sensory liking in blind and informed conditions and expected liking based on packages only. The results showed that brand and package information have a large impact on consumers’ sensory perceptions and generate high sensory expectations. An innovative visual attention tracking technique was used in online experiments to identify packages and label areas on individual packages, which attracted consumer attention. During an online shelf test, consumers mostly focused on not from concentrate juices from local producers, which were perceived as more natural, healthy, and expensive than juices reconstituted from concentrate. When individual labels were analyzed, consumers predominantly focused on nutritional data, brand name, and information about the type of product. The present results confirm a large impact of information and visual stimuli related to packaging on product perception. Full article
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Food Products)
Open AccessArticle
The Effect of Sleep Curtailment on Hedonic Responses to Liquid and Solid Food
Foods 2019, 8(10), 465; https://doi.org/10.3390/foods8100465 - 10 Oct 2019
Abstract
It is currently unclear whether changes in sweet taste perception of model systems after sleep curtailment extend to complex food matrices. Therefore, the primary objective of this study was to use a novel solid oat-based food (crisps) and oat-based beverage stimulus sweetened with [...] Read more.
It is currently unclear whether changes in sweet taste perception of model systems after sleep curtailment extend to complex food matrices. Therefore, the primary objective of this study was to use a novel solid oat-based food (crisps) and oat-based beverage stimulus sweetened with sucralose to assess changes in taste perception after sleep curtailment. Forty-one participants recorded a habitual and curtailed night of sleep using a single-channel electroencephalograph. The next morning, overall sweetness, flavor, and texture liking responses to energy- and nutrient-matched oat products across five concentrations of sweetness were measured. Overall (p = 0.047) and flavor (p = 0.017) liking slopes across measured concentrations were steeper after curtailment, suggesting that sweeter versions of the oat products were liked more after sleep curtailment. Additionally, a hierarchical cluster analysis was used to classify sweet likers and non-likers. While the effect of sleep curtailment on sweet liking did not differ between sweet liking classification categories, sleep curtailment resulted in decreased texture liking in the solid oat crisps for sweet non-likers (p < 0.001), but not in the oat beverage. These findings illustrate the varied effects of sleep on hedonic response in complex food matrices and possible mechanisms by which insufficient sleep can lead to sensory-moderated increases in energy intake. Full article
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Food Products)
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Open AccessFeature PaperArticle
Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate
Foods 2019, 8(9), 413; https://doi.org/10.3390/foods8090413 - 14 Sep 2019
Abstract
The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different [...] Read more.
The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different post-ingestive sensations after food intake and (2) study the effect of protein and carbohydrate on hedonic and post-ingestive responses. Forty-eight participants (mean age 20.4) were served a breakfast meal high in protein (HighPRO) or high in carbohydrate (HighCHO) on two separate days using a randomised controlled crossover design. Post-ingestive sensations were measured every 30 min, for 3 h post intake using visual analogue scale (VAS). Results showed a significant main effect of time for all post-ingestive sensations. HighCHO induced higher hedonic responses compared to HighPRO, as well as higher ratings for post-ingestive sensations such as Satisfaction, Food joy, Overall wellbeing and Fullness. HighPRO, on the other hand, induced higher ratings for Sweet desire post intake. The development of sensations after a meal might be important for consumers’ following food choices and for extra calorie intake. More detailed knowledge in this area could elucidate aspects of overeating and obesity. Full article
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Food Products)
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Open AccessArticle
Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach
Foods 2019, 8(7), 266; https://doi.org/10.3390/foods8070266 - 18 Jul 2019
Cited by 6
Abstract
This study assesses consumer preferences during fruit and vegetable (FV) sales, considering the sociodemographic variables of individuals together with their choice of point of purchase. A choice experiment was conducted in two metropolitan areas in Northwest Italy. A total of 1170 consumers were [...] Read more.
This study assesses consumer preferences during fruit and vegetable (FV) sales, considering the sociodemographic variables of individuals together with their choice of point of purchase. A choice experiment was conducted in two metropolitan areas in Northwest Italy. A total of 1170 consumers were interviewed at different FV purchase points (mass retail chains and open-air markets) using a paper questionnaire. The relative importance assigned by consumers to 12 fruit and vegetable product attributes, including both intrinsic and extrinsic quality cues, was assessed by using the best–worst scaling (BWS) methodology. The BWS results showed that “origin”, “seasonality”, and “freshness” were the most preferred attributes that Italian consumers took into account for purchases, while no importance was given to “organic certification”, “variety”, or “brand”. Additionally, a latent class analysis was employed to divide the total sample into five different clusters of consumers, characterized by the same preferences related to FV attributes. Each group of individuals is described on the basis of sociodemographic variables and by the declared fruit and vegetable point of purchase. This research demonstrates that age, average annual income, and families with children are all discriminating factors that influence consumer preference and behavior, in addition to affecting which point of purchase the consumer prefers to acquire FV products from. Full article
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Food Products)
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Review

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Open AccessReview
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Foods 2019, 8(6), 211; https://doi.org/10.3390/foods8060211 - 14 Jun 2019
Cited by 1
Abstract
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, [...] Read more.
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences. Full article
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Food Products)
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