Consumer perception of bread quality

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of bread towards sensory, health and nutrition attributes. Four consumer segments are identified based on these attributes. The different consumer segments comprise consumers being positive to all three quality aspects of bread (“enthusiastic”) as wells as consumers perceiving bread strongly as “tasteless”, “non-nutritious” or “unhealthy”. Moreover, factors are identified which influence the consumers’ quality perception of bread. The results of our study may help health professionals and policy makers to systematically inform consumers about the positive effects of bread based on its components. Furthermore, firms can use the results to build up tailor-made marketing strategies.     

Children's use of adult testimony to guide food selection

We hypothesized that children's reliance on adults’ testimony regarding food choices would diminish when adults were shown to be unreliable informants by expressing liking for foods the children disliked. In three studies, 3–6-year-old children observed an adult expressing liking for food and non-food items that were either the same as or opposite the child's stated hedonic assessments. Even after having observed an adult express liking for stimuli the children disliked, children still selected the item which the adult identified as hedonically positive. Children were more likely to select the stimulus identified as hedonically positive by the adult when the stimulus was food (as opposed to non-food), and when the adult's hedonic assessment was provided as an absolute (“I think this is yummy.”) as opposed to a comparative statement (“I like this one better.”). The results imply that an adult's identification of a food as hedonically positive serves as an important guide to children's food selection, even when children recognize that adults have very different hedonic assessments of foods from themselves. Providing information to children that a food is palatable in absolute terms also appears to shape children's food selection more powerfully than providing the information in comparative terms.     

Effects of Information about Fat Content on Food Preferences in Pre-adolescent Children

The acceptance and sensory characteristics of standard and reduced-fat cookies were evaluated either with or without fat-content information by pre-adolescent children. Results indicate that acceptance ratings were not affected by the fat content or information about fat content when evaluated on nine-point scales. However, when asked to choose which cookie they liked better and to predict how many cookies they would eat (in forced-choice questions), fat content and information about fat content had a significant effect on cookie preference and prospective intake. When no information was available, subjects preferred the cookie with the higher fat content; when information was presented, subjects' preference shifted to the reduced-fat cookie. When asked which cookie they would choose to eat for dessert with hypothetical lunches, a similar shift in choice was observed following a low-fat lunch. The low-fat label was also associated with an increase in perceived healthiness relative to the high-fat label, as indicated on “good for me” scales. The effects of fat content information on cookie preference and prospective consumption were seen in pre-adolescents who indicated a “high concern” for the health consequences of dietary fat. Cookie preference and prospective intake of subjects who indicated a “low concern” were not affected by fat content labeling. Results suggest that fat content and information about fat content may affect food preference and intake in pre-adolescent children.     

Influences on Meat Avoidance Among British Students

Male and female undergraduates (18–23 years old; 68% in their first year;N=158) who had just chosen a vegetarian dish in a campus dining hall or restaurant reported a diversity of meat avoidance habits before arrival at University a few weeks previously. More women than men had avoided meat and other flesh foods, with the exception of fish. Consistently with the distinction between “red” and “white” meats, chicken and turkey were the least often avoided flesh foods among men and women. The only clear gradation from flesh-eating to vegetarianism was eating poultry and either beef/lamb or pork, eating only poultry and eating neither; fish was not on this Guttman scale, contrary to previous assumptions. Reasons for avoiding meat and perceived influences on preferences for food in their chosen vegetarian dish were elicited by open-ended interviews in 41 women from the meat-avoidance survey. Rationales spontaneously offered were as diverse as reported in previous studies, but always included at least two of the following: ethics of raising/killing animals, concern for health, sensory factors, disgust and influence of friends. In contrast, choices among described variants of the familiar dish were largely controlled by its sensory and nutritional features, presumably because other attributes had been factored out.     

Impact of health claims in prebiotic-enriched breads on purchase intent,emotional response and product liking

The impact of health claims on purchase intent, emotional response and liking has never been previously reported. In this study, prebiotic-enriched bread was used as a model functional food. Purchase intent, emotional response and liking were investigated in three phases: (1) focus groups were used to gauge consumer perception of health claims and functional foods, (2) the impact of health claims on purchase intent and emotional responses were measured using an online survey (n?=?122) and (3) hedonic ratings on bread rolls presented with or without any associated claims were obtained (n?=?100). A cluster analysis of the purchase intent data identified two clusters of consumers who were either receptive or non-receptive to health claims. Receptive and non-receptive consumers significantly differed in the emotions they reported with respect to the claims. The hedonic ratings did not significantly differ between the breads tasted with or without health claims.     

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese

The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., “low in salt” or “light”). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a “light” label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a “salt reduced” label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.     

Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight

The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formulation. The gustatory function was also measured through the “taste strips” methodology. Overweight adolescents were found to have a significantly (p < 0.001) worse ability to correctly identify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creaminess) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma significantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formulations with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.     

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. The objective of this study was to assess consumer acceptability of chicken scallopini at various thicknesses (4, 8 and 12 mm) and concentrations (0, 1, and 2%) of added sodium tripolyphosphate (STPP). A 3 x 3 factorial design with three replications was adopted for use in this study. To assess consumer acceptability of packaged products, 53 participants were presented with three packages of the raw scallopini packaged on white styrofoam trays and overwrapped with film. Because STPP produces no visual change in the product at the levels used, only product thickness was varied. The mean price suggested by panelists from the sensory evaluation was $1.28/lb. The average price per pound suggested for the raw, packaged product was $1.62. For the attributes of overall acceptability, tenderness, juiciness, flavor, size, and texture, the mean ratings were high, indicating an acceptable product in any of the nine treatments. Sensory attributes were affected by STPP concentration but not by scallopini thickness. As STPP concentration increased, hedonic ratings for tenderness, texture, juiciness, flavor, overall acceptability, and purchase likehood increased. Purchase likelihood was rated highest for scallopini containing 2% STPP. Purchase likelihood was verified through use of a simulated supermarket simulation test.     

Facial EMG Activity Is Associated with Hedonic Experiences but Not Nutritional Values While Viewing Food Images

The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive correlations between hedonic ratings and objective nutritional values of food, whether the facial EMG reactions to food images could reflect the hedonic evaluation or nutritional assessment of food remains unknown. To address this issue, we measured subjective hedonic ratings (liking, wanting, valence, and arousal) and physiological signals (facial EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles, skin potential responses, and heart rates) while participants observed food images that had objective nutritional information (caloric, carbohydrate, fat, and protein contents). The results revealed that zygomatic major EMG activity was positively correlated with ratings of liking, wanting, and valence, but not with any objective nutritional value. These data indicate that facial EMG signals in response to food images reflect subjective hedonic experiences, but not objective nutritional values, associated with the food item.     

An Academic Clinician’s Perspective on the Care of the Geriatric Patient

This paper discusses the role that the personal history plays in a patient’s perception of his or her own illness in the light of the patient’s own personal history. It demonstrates the regrettable modern tendency to regards the patient as the “bearer of a disease” rather than as a human being with personal values and experiences into which their current illness needs to be integrated. I illustrate my point by an exchange between a student and an “attending” and the “attending” and the patient. It represents only one out of unfortunately many such instances in which the pressures of “managed care” and “efficiency” have made truly knowing the patient as an individual with life experiences and personal values much more difficult.     

Infinitesimal risk as public health crisis: News media coverage of a doctor-patient HIV contact tracing investigation

Among the most prominent health or medical stories covered in 1994 by the Australian news media was that concerning an HIV positive hospital obstetrician and the attempt by the New South Wales Health Department to trace and test 149 women on whom he had operated. All press and television coverage of the issue was reviewed. The surface news narrative of the search for missing, “innocent” mothers potentially infected with a deadly and infectious illness is shown to serve as a “hard news” pretext enabling a wider major discourse to operate about a health system accused as being captive to gay and civil libertarian politics, allowing “guilty” doctors at high risk of HIV to endanger “innocent” patients. Expert consensus held that the women were at “infinitesimal risk” of acquiring HIV. However, media accounts of the investigation all but belied this, illustrating that the news media's framing of risk has more to do with its reproduction of moral outrage components than with “scientific” notions of calculable risk.     

Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.     

Mediterranean Diet Adherence in a Sample of Italian Adolescents Attending Secondary School—The “#facciamoComunicAzione” Project

Our aim was to assess adherence to the Mediterranean diet in a group of 726 secondary school students (336 girls, 390 boys) who completed the web-based Medi-Lite questionnaire simultaneously, during school hours, at the “Istituto Professionale per l’Enogastronomia e l’Ospitalità Alberghiera Marco Polo” in Genoa, Italy. The mean adherence score was 9.28 ± 2.29, with significantly (p = 0.017) higher values in girls (9.5 ± 2.2) than boys (9.1 ± 2.4). As to the individual food components of the Medi-Lite score, 84% of students reported non-optimal consumption (i.e., the choice that yielded ≤ 1 point) of meat and meat products, and over 50% reported non-optimal consumption of vegetables, legumes, dairy products, and fish. Significant differences between girls and boys were observed for fruit (p = 0.003), cereals (p < 0.001), meat and meat products (p < 0.001), and dairy products (p = 0.003). By conducting a principal component analysis, we observed that Medi-Lite items on the consumption of some animal products (meat and meat products and dairy products) and some plant products (fruit, vegetables, and legumes) generated contrasting patterns of responses, denoting excessive consumption in the first case and underconsumption in the second. This result suggests the need for effective actions to promote healthy eating habits in young people.     

Medicalisation of food advertising. Nutrition and health claims in magazine food advertisements 1990–2008

Food advertising increasingly portrays food as a type of medicine. A content analysis of magazine food advertisements in 1990 through 2008 shows that this was manifested with time more in the (a) nutrition claims and (b) health claims made in food advertisements, as well as the (c) food groups and (d) media genres to which nutrition and health claims in food advertising pertained. This so-called “medicalisation” of food advertising may promote images of the body and mind as malfunctioning unless remedied by the use of – advertised – products.     

Children's hedonic responses to the odors of alcoholic beverages: a window to emotions.

The present study of 145 children and their mothers aimed to determine whether children's responses to the odors of alcoholic beverages were related to their mothers' reasons for drinking. Mothers completed a series of questionnaires to describe the emotional context in which they drink and whether they use alcohol to "escape" by changing their state of mind and reducing feelings of dysphoria. Children participated in two age-appropriate tasks that focused on the most salient psychological attribute of an odor, its perceived hedonic valence. To this aim, we determined children's liking, reaction times, and identification of individual odors including beer and whiskey in Task 1, and their preference for beer relative to odors that differed in hedonic valence in Task 2. The type of task and behavioral measure revealed different aspects of children's responses, to alcohol odors. In Task 1, verbally identifying an odor was a more difficult task than deciding whether they liked the odor. Although there were few group differences in liking for individual odors, children of Escape drinkers took significantly longer to determine whether they liked the odors. In Task 2, children of Escape drinkers preferred beer less often, particularly when it was compared with less pleasant odors. They preferred coffee to beer odors and, if their mothers did not smoke cigarettes, preferred the odors of cigarette smoke and pyridine to beer. These children experienced the odor of alcohol more frequently and in the context of mood disturbed mothers who felt guilty and worried about their drinking. Whether children who associate the odor of alcohol with such emotional contexts display a trajectory toward or against using alcohol to escape remains unknown.     

Odor frequency and odor annoyance. Part I: assessment of frequency, intensity and hedonic tone of environmental odors in the field

Objective Odors can be evaluated as being pleasant or unpleasant (hedonic tone), but this differentiation was not incorporated into environmental odor regulation. In order to study the hedonic-induced modification of dose–response associations for community odor annoyance a pertinent field study was conducted. This paper covers the first step, namely the development and validation of a standardized human observation strategy for the direct quantification of the frequency, intensity, and hedonic tone of environmental odors in the field. Methods Grids with equidistant observation points were located around six industrial odor sources, two with pleasant (sweets, rusk bakery), two with neutral (textile production, seed oil production), and two with unpleasant odor emissions (fat refinery, cast iron production). These points were visited by trained observers, screened for normal olfaction and reliable performance, in a systematic fashion for an observation time of 10 min duration. Exposure-related information from the observers in terms of frequency, intensity (six-point scale) and hedonic tone (nine-point scale) were compared to that of 1,456 residents using the same rating scales. Results Residents evaluated the industrial odors more intense and more unpleasant than the panelists. Furthermore, for the residents only negative relations between odor intensity and hedonic tone were found while for the observer pleasant odor became more pleasant with increasing intensity. Instead of three classes of industrial odors, namely pleasant, neutral and unpleasant, the responses allowed only for two odor classes, namely pleasant and not pleasant, the latter also covering the neutral category. Conclusions The developed methodology has been shown to yield valid information about odor exposure in the field. With regard to different application settings the discrepancies between external observers and affected residents are discussed in terms of different information processing strategies, namely stimulus-based (bottom-up) for the panel and memory-based and, thus, subject to cognitive bias for the residents (top-down). Parts of these findings were presented at the 15th Congress of the European Chemoreception Research Organization in Erlangen (2002), at the 43rd Congress of the German Society of Psychology in Berlin (2002), and at the at the 9th Meeting of the International Neurotoxicology Association in Dresden (2003).     

Consumer Acceptance of Foods Lower in Sodium

Objective To assess the magnitude of sodium reduction that can be made without significantly changing the perception of saltiness and acceptability of a broad range of common food items.Design The investigation was carried out in two phases. Military and civilian volunteers (N=190 in study 1; N=380 in study 2) from the US Army Natick Research, Development and Engineering Center rated the saltiness and acceptability of foods containing differing sodium concentrations.Setting Consumers rated food items in the sensory testing laboratory.Intervention “Regular” and “low-sodium” entrees were rated for saltiness and acceptability in study 1. Prepared food, commercially prepared food, and beverages containing various concentrations of sodium were rated for saltiness and acceptability in study 2.Statistical analyses performed Results were analyzed using Pearson correlation coefficients, Student's t test, and analysis of variance.Results The perception of saltiness increased as the concentration of sodium increased. Acceptance ratings varied considerably over a broad range of sodium concentrations, which indicates that the relationship was product specific. Results suggest that a reduction of one third or more in added sodium can be made to some foods without significantly affecting consumer acceptance.Applications The sodium content of food can be reduced by consumer-guided food engineering and food preparation. Alterations in food preparation and product formulation, in conjunction with alterations in diet, can be effective methods for reducing sodium consumption. J Am Diet Assoc. 1995; 95:447–453.     

Does Each Menstrual Cycle Elicit a Distinct Effect on Olfactory and Gustatory Perception?

The obesity pandemic has brought forth a scientific interest in food intake and sensory perception interactions. Olfactory perception and gustatory perception are very complex and under the influence of many factors, including the menstrual cycle. This study aims to clarify conflicting findings on the influence of the menstrual cycle on olfactory and gustatory perception. Women were assessed during four consecutive phases of one complete cycle (mid-follicular, ovulatory, mid-luteal, and late luteal phases (N = 21)), in contrast to women measured across the same phases belonging to two menstrual cycles (N = 29). Additional control groups were men (N = 17), postmenopausal women (N = 14), oral contraceptive users (N = 10), and women with an anovulatory cycle (N = 8). Olfactory threshold, odor discrimination, and identification were tested using the “Sniffin Sticks“ test kit. Suprathreshold intensity and hedonic ratings for sweet, salty, sour, and bitter solutions were assessed. One-way ANOVA and ANOVA for repeated measurements was applied in the analysis, along with linear and trigonometric data fitting and linear mixed models. Linear increases in olfactory discrimination, identification, and overall olfactory performance were observed only in women followed across a complete menstrual cycle. Compared to other groups, these women displayed a cyclic pattern characterized by a predilection for sweet solution; reduced distaste for salty and sour solutions; and increased intensity perception of salty, sour, and bitter solutions towards the end of the cycle. These results suggest that a distinct hormonal milieu of a complete menstrual cycle may be affecting both olfactory and gustatory perception.