Food Quality and Preference

Article	Citations
Editorial Board	157
Editorial Board	107
Editorial Board	87
Appeals of Chinese medicinal cuisine promotion	87
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	83
Editorial Board	83
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	81
Tasty or sustainable? Goal conflict in plant-based food choice	81
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	79
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	76
Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers	74
Editorial Board	71
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	68
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	68
Controlled product testing in the home - implications for sample size	68
Color-taste associations for food in text-to-image models	67
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	67
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	67
Exploring factors determining German consumers’ intention to eat meat alternatives	66
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	65
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	62
The effect of information framing on consumer perception of cell-cultured meat	60
Towards a future-proof integrated food consumer science discipline	58
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	58
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	56

Decoding the meaning of alternative proteins: Connotations and music-matching	54
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	53
Implicit and explicit liking of a snack with health- versus taste-related information	53
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	52
Identification of desirable mechanical and sensory properties of bread for the elderly	50
Household food waste behaviour in Delhi, India: Insights from a mixed methods study	50
Cross-cultural judgments of canned wine consumers in outdoor settings	50
A new approach to analysing TDS data using GPA, CLUSTATIS, and AHC	50
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	50
Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives	49
Game meat acceptance in Japan: behavioral determinants and the role of food neophobia	48
Consumer preferences and willingness to pay for iron-fortified and sustainable snack bars: Evidence from a choice experiment in Vietnam	47
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	47
Influence of obesity on saltiness and sweetness intensity enhancement by odors	46
Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis	46
Visual attention to nitrite-free and plant-based sausages alternatives: Effect of information and cross-cultural differences between Ireland and Finland	45
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	45
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)	43
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	43
Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study	42
Corrigendum to “When the music stops: Crossmodal effects of sounds on taste do not explain changes in liking” [Food Qual. Prefer. 131 (2025) 105576]	42
Health Star Rating Labels: A systematic review and future research agenda	42
The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors	42
Effects of health-related packaging cues and individual factors on attention to front-of-pack warning labels: An eye-tracking study among young Colombian consumers	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	41
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	40
Congruency of an eating environment influences product liking: A virtual reality study	40
Editorial Board	39
Early changes in elderly food habits related to reduced protein intake	39
“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	39
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	39
European consumers' involvement with date labels and implications for household food waste	38
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	38
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences	38
Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages	38
What options do children choose for their school lunch? Time-series and cluster analyses of food choice data from a primary school in England	38
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	38
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	37
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	37
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	37
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students	37
Ecological harshness cues modulate food preferences and visual attention: An eye-tracking study	36
Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour	36
Food texture preferences in early childhood: Insights from 3–6 years old children and parents	36
The German Leeds food preference Questionnaire (LFPQ-G): A validation study	36
The image of cowpeas among urban South Africans who vary in familiarity with the product	36
Is it the name, or is it the impact? A sensory and consumer science changing with the times.	35
The yuck factor of leftovers – How disgust shapes our food waste behaviours	35
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	35
An enjoyment-focused social identity intervention to reduce buffet plate waste	35

I’ll have this salad on the left, and I’ll have it now! The influence of hunger on healthy-left nudge	34
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	34
Energy density of snacking episodes and eating behaviour: A systematic review of experimental studies	34
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings	34
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce	34
What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?	34
Exploring energy drink consumption in emerging adulthood in Uruguay: A cross-sectional study	34
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein	33
Do hybrid yogurts ease dietary transitions? Multi-method evidence from Brazilian consumers	33
Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities	32
Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?	32
Saltiness can be modulated by the aerosol generation behavior of salt solution	31
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits	31
From image to expression: how social image drives plant-based meat purchase intention	31
The effect of food shape on children’s implicit and explicit emotional response	31
Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores	31
Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector	31
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	30
Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour	30
Trust pathways: The key to unlocking health and sustainability perceptions in food choices	30
The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old	29
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables	29
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	28
Ultra-processed foods are of poor nutritional quality in French consumers' representations; a categorization study of images of food products without information	27
Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts	27
Slow food, fast intentions?Linking values with sustainable food choices	27
Editorial Board	27
What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers	27
Less is more: Mindfulness, portion size, and candy eating pleasure	27
The effect of emotional music on Just-About-Right and speeded-responses to chocolate	26
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins	26
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology	26
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	26
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	26
Willingness to pay for higher environmental standards for avocado production in Great Barrier Reef catchments	26
The role of consumer awareness and prior exposure in preferences for a new regional food label: Evidence from Southwest Florida	26
The effect of unit number and inter-unit distance on perceived food portion size	26
Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups	25
Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products	25
Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context	25
Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories	25
Segmenting and profiling seaweed consumers: A cross-cultural comparison of Australia, the United Kingdom and Croatia	25
Correspondence between stated and operational preferences – An examination of overall liking, preference rankings, and three methods of takeaway choice	25
Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth	25
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples	24
Geographical context of European consumers’ choices of alternative protein food: A systematic review	24
Consumer segmentation for sourness: exploring perception, liking, personality, and intake	24
Prevalence of olfactory and gustatory sequelae due to COVID-19: An approach using Time-Intensity and Temporal Dominance of Sensations methods	24
Distinct sensory hedonic functions for sourness in adults	24
Food neophobia affects willingness to try novel alternative proteins in young adults in Spain and the Netherlands	24
How front-of-pack nutrition labels function to reduce purchases of high-sugar products: evidence from China	24
Analyzing temporal dominance of sensations data with categorical functional data analysis	24
Consumers' lay theories on food safety: Insights from a Q-methodology study	24
A scoping review of the literature examining consumer acceptance of upcycled foods	24
A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market	24
Association between visual attention to nutrition priming and subsequent beverage choice	23
Exposure to dynamic social norm messages increases plant-based food choice: An online and field-based experiment	23
Discarding decisions: A behavioral analysis of consumer food waste in Indonesia	23
Immediate backfire? Nudging sustainable food choices and psychological reactance	23
Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium	23
Looking backwards and looking forwards: Our Sensometrics journey	23
Exploring the preferences of French university students using real-life food sourcing data: A proof-of-concept study	23
Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study	23
Understanding the influence of end-users on the acceptance of gene edited foods and sensitivity to information	22
Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences	22
Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors	22
Shaping future diets: Examining capabilities, opportunities and motivations to increase acceptance of alternative proteins in families	22
Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake	22
Easy at home, difficult at the restaurant: Perceived effectiveness and feasibility of self-control strategies for reducing meat consumption	22
Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food	22
Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables	22
Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others	22
Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study	22
Label copresence for healthier choices: How sugar content per daily limit and sugar warning labels balance out the health halos of nutrient-content claim	22
Biterm topic modelling of responses to open-ended questions: A study with US consumers about vertical farming	21
Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model	21
Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research	21
Flavor language in expert reviews versus consumer preferences: An application to expensive American whiskeys	21
Increasing the spiciness of a lunch meal influences oral processing behaviors and decreases food and energy intake	21
Using Twitter to model consumer perception and product development opportunities: A use case with Turmeric	21

To sensory perception science: A shorter and broader definition of sensory and consumer science	20
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents	20
Screening respondents to increase data quality in consumer tests	20
A cross-sectional study on parental support and preferences for healthy school lunch concepts in Dutch primary schools	20
Free comment versus word association test: Methodological insights for sensory analysis	20
Effects of “High-in” nutritional warning scheme on consumer product perception after a short period of implementation in Brazil	20
Validation of the Dietarian Identity Questionnaire (DIQ): A case study in Italy	20
Eating out of paper versus plastic: The effect of packaging material on consumption	20
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition	20
Understanding the relationship between carbonation-related characteristics and sensory perception of alcoholic and non-alcoholic beers	20
Association of emojis to the five basic tastes (sweet, salty, sour, bitter and umami)	19
Drivers and barriers to adopting sustainable eating habits in Brazil	19
Added protein, added value? Consumer demand for protein labels across product types, flavors, and consumer segments	19
Comparison of variants of the valence × arousal circumplex-inspired emotion word questionnaire	19
Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish	19
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years	18
Influence of symbolic and food values on consumer adoption of cooked dishes with and without cultured food ingredients: A comparison of traditional, exotic, animal-based, plain and gourmet dishes in J	18
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference	18
Masculinizing plant-based diets as an appeal for dietary change among men	18
Sensory evaluation of wine aroma: Should color-driven descriptors be used?	18
The heritability of pescetarianism and vegetarianism	18
The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures	18
Nutritional condition and nutrient intake predict moral condemnation of food wasting	18
Organic food preferences: A Comparison of American and Indian consumers	18
Assessing tactile acuity in oral tissues: Challenges of stimulus development	18
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products	18
Acceptability of protein-fortified recipes in older adults in France	18
On the choice of appropriate models for CATA data – A further reply to Bi and Kuesten	18
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose?	18
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits	18
On being a foodie: Food literacy, involvement, and disgust	18
Assessing moderated mediation effects influencing consumer acceptance of cell-cultured Meat: A PLS-SEM modeling approach	18
Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling	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	17
Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup	17
The effects of gamification on engagement and response accuracy in discriminatory sensory testing	17
Greener plates ahead: why young americans are ditching traditional meat for plant-based alternatives	17
Editorial Board	17
The stability of self-reported emotional response and liking of beer in context	17
The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior	17
Meat alternative adoption: How climate change concern drives perceived sustainability, naturalness, and taste	17
The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review	17
Commentary: Changes in eating and changes in affect during early Covid confinement	17
When tradition turns to innovation: Japanese consumers' evaluation of new food products	17
Serving a dip with a salty snack promotes energy intake	17
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products	17
Editorial Board	17
The eyes eat first: Improving consumer acceptance of plant-based meat alternatives by adjusting front-of-pack labeling	16
How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer	16
US consumers’ preference for orange wine may not align with the assumptions of wine professionals	16
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables	16
PROP taste status has limited impact on wine flavour perception and acceptability by consumers	16
Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study	16
A large-scale European study on the role of sensory liking, emotional responses, and food neophobia in driving the acceptance of sustainable meals served in school canteens	16
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	16
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses	16
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	16
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals	15
Food choices flirt with gender norms in mating contexts	15
Territorial brand equity in the wine market and the role of the organic label: A consumer perspective	15
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance	15
The who, what, where, when, why and how of measuring emotional response to food. A systematic review	15
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States	15
Do not push me to eat insects! Investigating consumer responses to fear appeal in the context of insect-based foods	15
Editorial Board	15
“Waiter, the checkmark please”: Restaurant managers' and customers' evaluations of nudges towards sustainable food choices	15
Clean food consumerism: scale development and validation	15
Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods	15
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands	15
Blockchain traceability and agri-food appeal: A task-technology fit perspective	15
Chinese consumer perceptions of dairy products with lighter fat and grass fed labels	15
Paying for sustainable food choices: The role of environmental considerations in consumer valuation of insect-based foods	15
Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations	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	14
Can health information and Price incentives promote whole-grain bread choices? A real purchase experiment in China	14
Editorial Board	14
Consumer acceptance of edible seaweed in Mexico: An exploratory study on willingness	14
Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions	14
Taste the joy: How multisensory simulation enhances young adults' hedonic expectations for healthy foods	14
Determinants and moderators of organic food purchase intention	14
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire	14
Examining mental shortcuts in consumers use of food package information for purchase decision. Is it a case of health, habit or haste?	14
Seasonal multisensory eating experiences in Norway and Colombia	14
Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing	14
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)	14
Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations	14
Understanding the role of food Neophobia in the willingness to consume functional rice	14
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory	14
The development and validation of a food chain engagement measurement scale	14
Nothing but ‘peaches and cream’? The impact of fruit images and a sugar claim on young consumers’ perceptions and expectations of dairy products	14
Consumer perceptions of nutrition labeling on alcoholic beverages	14
Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives	14
From noise to sound: Setting the base of packaging sound design for cosmetics by physical, sensory and cognitive characterization of lipstick closing sounds	14
Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice	13