Consumer Preference and Acceptance of Food Products
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,...
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| 格式: | Online |
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| 語言: | 英语 |
| 出版: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| 主題: | |
| 在線閱讀: | ONIX_20210501_9783039436958_1099 |
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| _version_ | 1869524776188379136 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-69353 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-693532024-03-28T03:30:52Z Consumer Preference and Acceptance of Food Products Byrne, Derek V. 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 sweet vanilla consumers age gender sweet liker status young adults organic food market 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 sensory perception food choice multidisciplinary thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society 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. 2021-05-01T15:47:25Z 2021-05-01T15:47:25Z 2020 book ONIX_20210501_9783039436958_1099 9783039436958 9783039436965 https://directory.doabooks.org/handle/20.500.12854/69353 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/3145 https://mdpi.com/books/pdfview/book/3145 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-696-5 10.3390/books978-3-03943-696-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039436958 9783039436965 236 Basel, Switzerland open access |
| spellingShingle | 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 sweet vanilla consumers age gender sweet liker status young adults organic food market 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 sensory perception food choice multidisciplinary thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Consumer Preference and Acceptance of Food Products |
| title | Consumer Preference and Acceptance of Food Products |
| title_full | Consumer Preference and Acceptance of Food Products |
| title_fullStr | Consumer Preference and Acceptance of Food Products |
| title_full_unstemmed | Consumer Preference and Acceptance of Food Products |
| title_short | Consumer Preference and Acceptance of Food Products |
| title_sort | consumer preference and acceptance of food products |
| topic | 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 sweet vanilla consumers age gender sweet liker status young adults organic food market 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 sensory perception food choice multidisciplinary thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | 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 sweet vanilla consumers age gender sweet liker status young adults organic food market 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 sensory perception food choice multidisciplinary thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20210501_9783039436958_1099 |