Food Quality and Preference

Article	Citations
Defining core science of ‘sensory and consumer science’: Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being	135
Editorial Board	99
Editorial Board	98
Appeals of Chinese medicinal cuisine promotion	90
Editorial Board	87
Editorial Board	83
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	77
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	71
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	71
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	69
Tasty or sustainable? Goal conflict in plant-based food choice	69
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish	68
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	67
Controlled product testing in the home - implications for sample size	67
Living standards shape individual attitudes on genetically modified food around the world	67
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	64
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	62
Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective	61
Cross-cultural judgments of canned wine consumers in outdoor settings	61
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	60
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	60
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	58
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	58
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	57
Implicit and explicit liking of a snack with health- versus taste-related information	57

Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	56
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	55
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	55
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	54
Identification of desirable mechanical and sensory properties of bread for the elderly	54
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	53
Exploring factors determining German consumers’ intention to eat meat alternatives	52
Decoding the meaning of alternative proteins: Connotations and music-matching	52
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	52
Corrigendum to “Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research” [Food Quality and preference 126 (2025)	51
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	49
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	45
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-ba	45
European consumers' involvement with date labels and implications for household food waste	45
Congruency of an eating environment influences product liking: A virtual reality study	45
What options do children choose for their school lunch? Time-series and cluster analyses of food choice data from a primary school in England	44
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	44
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	44
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages	44
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	43
A food and beverage map: Exploring food-beverage pairing through projective mapping	43
Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study	43
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	42
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	42
Influence of obesity on saltiness and sweetness intensity enhancement by odors	42
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis	41
The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors	41
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	41
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	41
Corrigendum to “When the music stops: Crossmodal effects of sounds on taste do not explain changes in liking” [Food Qual. Prefer. 131 (2025) 105576]	41
Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative study of Irish and US	40
“I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour	40
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences	39
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	39
Health Star Rating Labels: A systematic review and future research agenda	39
Early changes in elderly food habits related to reduced protein intake	39
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students	38
The yuck factor of leftovers – How disgust shapes our food waste behaviours	36
The image of cowpeas among urban South Africans who vary in familiarity with the product	36
How do omnivore consumers perceive plant-based alternatives to yoghurt, cheese, eggs and salmon? Comparison with animal-based counterparts and consideration of the effect of nutrition and ingredient i	36
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein	36
Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities	36
I’ll have this salad on the left, and I’ll have it now! The influence of hunger on healthy-left nudge	35
Is it the name, or is it the impact? A sensory and consumer science changing with the times.	35
The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old	35
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings	35
Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study	35
Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector	34
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	34
Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?	34

Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine	34
Turning your weakness into my strength: How counter-messaging on conventional meat influences acceptance of cultured meat	34
Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants	33
Downsizing by design – Investigating acceptance, choice and willingness to pay for portion control design concepts	33
The effect of food shape on children’s implicit and explicit emotional response	33
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	33
What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?	32
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables	32
Impact of context in visual evaluation of design pastry: Comparison of real and virtual	32
An enjoyment-focused social identity intervention to reduce buffet plate waste	32
Ecological harshness cues modulate food preferences and visual attention: An eye-tracking study	32
The German Leeds food preference Questionnaire (LFPQ-G): A validation study	32
Food texture preferences in early childhood: Insights from 3–6 years old children and parents	32
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce	32
What makes a food healthy? Sex differences in what is associated to healthiness evaluations	32
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits	31
Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores	31
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	31
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology	31
Energy density of snacking episodes and eating behaviour: A systematic review of experimental studies	31
Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts	30
Editorial Board	30
Less is more: Mindfulness, portion size, and candy eating pleasure	30
Ultra-processed foods are of poor nutritional quality in French consumers' representations; a categorization study of images of food products without information	30
Corrigendum to “Seeking confirmation? Biased information search and deliberation in the food domain” [Food Qual. Preference 91 (2021) 104189]	30
The taste of change? Free vegan meal boxes do not change meat consumption, self-efficacy, or attitudes toward a plant-based diet among meat eaters	29
Analyzing temporal dominance of sensations data with categorical functional data analysis	29
Can facial expressions predict beer choices after tasting? A proof of concept study on implicit measurements for a better understanding of choice behavior among beer consumers	29
Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories	29
The role of consumer awareness and prior exposure in preferences for a new regional food label: Evidence from Southwest Florida	29
Prevalence of olfactory and gustatory sequelae due to COVID-19: An approach using Time-Intensity and Temporal Dominance of Sensations methods	29
Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth	29
Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context	28
Distinct sensory hedonic functions for sourness in adults	28
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples	28
Consumers' lay theories on food safety: Insights from a Q-methodology study	28
Geographical context of European consumers’ choices of alternative protein food: A systematic review	28
Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products	27
The effect of unit number and inter-unit distance on perceived food portion size	27
Segmenting and profiling seaweed consumers: A cross-cultural comparison of Australia, the United Kingdom and Croatia	27
Willingness to pay for higher environmental standards for avocado production in Great Barrier Reef catchments	27
A scoping review of the literature examining consumer acceptance of upcycled foods	27
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins	26
Looking backwards and looking forwards: Our Sensometrics journey	26
Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups	26
Exploring the preferences of French university students using real-life food sourcing data: A proof-of-concept study	26
Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others	26
Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes	26
Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium	26
Association between visual attention to nutrition priming and subsequent beverage choice	25
Flavor language in expert reviews versus consumer preferences: An application to expensive American whiskeys	25
Label copresence for healthier choices: How sugar content per daily limit and sugar warning labels balance out the health halos of nutrient-content claim	25
Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study	25
Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake	24
Eating out of paper versus plastic: The effect of packaging material on consumption	24
Easy at home, difficult at the restaurant: Perceived effectiveness and feasibility of self-control strategies for reducing meat consumption	24
Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research	24
Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food	24
Understanding the influence of end-users on the acceptance of gene edited foods and sensitivity to information	24
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods	24
Do efforts to reduce packaging waste impact preferences for meal kits?	23
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents	23
Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model	23
Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study	23
Biterm topic modelling of responses to open-ended questions: A study with US consumers about vertical farming	23
Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors	23
A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market	23
To sensory perception science: A shorter and broader definition of sensory and consumer science	23
Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables	23
Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences	23
Using Twitter to model consumer perception and product development opportunities: A use case with Turmeric	23
Increasing the spiciness of a lunch meal influences oral processing behaviors and decreases food and energy intake	23
Immediate backfire? Nudging sustainable food choices and psychological reactance	23
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose?	22
A cross-sectional study on parental support and preferences for healthy school lunch concepts in Dutch primary schools	22
Free comment versus word association test: Methodological insights for sensory analysis	22
The heritability of pescetarianism and vegetarianism	22
The effects of gamification on engagement and response accuracy in discriminatory sensory testing	22
Assessing tactile acuity in oral tissues: Challenges of stimulus development	21
Effects of “High-in” nutritional warning scheme on consumer product perception after a short period of implementation in Brazil	21

Understanding the relationship between carbonation-related characteristics and sensory perception of alcoholic and non-alcoholic beers	21
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition	21
Organic food preferences: A Comparison of American and Indian consumers	21
Association of emojis to the five basic tastes (sweet, salty, sour, bitter and umami)	21
Editorial Board	21
Pairing a beer with a soundtrack: Is it guided by geographical identity?	21
Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling	21
Nutritional condition and nutrient intake predict moral condemnation of food wasting	20
The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior	20
Validation of the Dietarian Identity Questionnaire (DIQ): A case study in Italy	20
Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish	20
The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review	20
Masculinizing plant-based diets as an appeal for dietary change among men	20
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits	20
The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures	20
Sensory evaluation of wine aroma: Should color-driven descriptors be used?	20
Screening respondents to increase data quality in consumer tests	20
On being a foodie: Food literacy, involvement, and disgust	20
Comparison of variants of the valence × arousal circumplex-inspired emotion word questionnaire	20
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products	19
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products	19
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years	19
Added protein, added value? Consumer demand for protein labels across product types, flavors, and consumer segments	19
Serving a dip with a salty snack promotes energy intake	19
Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup	19
Acceptability of protein-fortified recipes in older adults in France	19
Assessing moderated mediation effects influencing consumer acceptance of cell-cultured Meat: A PLS-SEM modeling approach	19
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference	19
Meat alternative adoption: How climate change concern drives perceived sustainability, naturalness, and taste	18
When tradition turns to innovation: Japanese consumers' evaluation of new food products	18
The who, what, where, when, why and how of measuring emotional response to food. A systematic review	18
Commentary: Changes in eating and changes in affect during early Covid confinement	18
The stability of self-reported emotional response and liking of beer in context	18
Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study	18
On the choice of appropriate models for CATA data – A further reply to Bi and Kuesten	18
Editorial Board	18
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals	18
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials	18
PROP taste status has limited impact on wine flavour perception and acceptability by consumers	18
Greener plates ahead: why young americans are ditching traditional meat for plant-based alternatives	18
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands	18
Editorial Board	18
Comparing a multi-item Rasch scale for purchase intentions with preference elicitation using experimental auctions for consumer acceptance of biofortified food: An in-store study in Rwanda	18
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	18
How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer	17
Food technology neophobia as a psychological barrier to clean meat acceptance	17
Do not push me to eat insects! Investigating consumer responses to fear appeal in the context of insect-based foods	17
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States	17
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	17
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses	17
Editorial Board	17
Blockchain traceability and agri-food appeal: A task-technology fit perspective	17
Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations	17
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables	17
The eyes eat first: Improving consumer acceptance of plant-based meat alternatives by adjusting front-of-pack labeling	17
Clean food consumerism: scale development and validation	17
Examining mental shortcuts in consumers use of food package information for purchase decision. Is it a case of health, habit or haste?	17
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	17
The food neophobia scale: Factorial and construct validity in the Australian population	17
Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods	17
Preliminary findings: Preferences of right-handed people for food images oriented to the left vs. right side	16
Consumer acceptance of edible seaweed in Mexico: An exploratory study on willingness	16
Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives	16
Editorial Board	16
Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)	16
The potential of salient branding of fresh fruit on the supermarket shelf for consumer brand recall	16
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory	16
Paying for sustainable food choices: The role of environmental considerations in consumer valuation of insect-based foods	16
The development and validation of a food chain engagement measurement scale	16
Seasonal multisensory eating experiences in Norway and Colombia	16
Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods	16
Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States	16
Saltiness perception in white sauce formulations as tested in older adults	16
Food choices flirt with gender norms in mating contexts	16
Consumer perceptions of nutrition labeling on alcoholic beverages	16
Nothing but ‘peaches and cream’? The impact of fruit images and a sugar claim on young consumers’ perceptions and expectations of dairy products	16
Determinants and moderators of organic food purchase intention	15
Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products	15
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption	15
Understanding the role of food Neophobia in the willingness to consume functional rice	15
Carbon footprint labels involving traffic lights foster sustainable food choices	15
“Waiter, the checkmark please”: Restaurant managers' and customers' evaluations of nudges towards sustainable food choices	15
More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA	15
Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions	15
Territorial brand equity in the wine market and the role of the organic label: A consumer perspective	15
Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing	15
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)	15
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance	15
From noise to sound: Setting the base of packaging sound design for cosmetics by physical, sensory and cognitive characterization of lipstick closing sounds	15
Impact of olfactory priming on mental representations of food concepts and subsequent food choice	15
Acceptance of 3D printed foods among senior consumers in Japan	15
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire	15
The taste of colours	14
Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle	14
Consumers’ meat commitment and the importance of animal welfare as agricultural policy goal	14