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Advances in Research on the Drivers of Food Liking and Choices

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

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 37313

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Special Issue Editors

Prof. Dr. Seo-Jin Chung

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Guest Editor

Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea
Interests: sensory science; cross-cultural consumer behavior; flavor chemistry; food choice; food liking; food quality
Special Issues, Collections and Topics in MDPI journals

Prof. JaeHee Hong

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Guest Editor

Department of Food and Nutrition, Seoul National University, Republic of Korea
Interests: Sensory Science; Consumer Science; Food Product Development; Food Quality, Flavor

Special Issue Information

Although consumers’ final decision on food selection may be of key interest to those in the food industry as well as in the nutritional field, predicting food choice becomes easily challenged by the fact that there are so many factors involved in this selection process. Thus, sensory scientists and product developers have favorably utilized food liking as a prominent predictor for food choice, instead of measuring food choice directly. Drivers of food liking/choice can vary from food’s intrinsic factors (i.e., sensory properties) to consumer factors (physiological and psychological state, etc.) and other contextual factors. Identifying the essential drivers of liking/choice among these numerous potential factors becomes critical in understanding consumer food choice behavior and in designing successful food products. Sensory scientists have proposed useful methods that can effectively identify these key drivers. Yet, ongoing efforts are being made to search for methods that can improve the accuracy of measuring food liking/choice and provide insightful direction for product development.

This Special Issue invites researchers that can contribute to the advancement of understanding the drivers of food liking and food choice. Studies identifying the significant drivers that influence food liking/choice as well as introducing innovative methodologies utilized for these investigations are all welcome.

Prof. Seo-Jin Chung
Prof. JaeHee Hong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food choice
food liking
novel methods in food choice study
novel methods in measuring food liking
food factors (material, formulation, processing, etc.) on liking/choice
consumer factors (perceptual sensitivity, attitude, psychological state, culture) on liking/choice
contextual factors (environment, information, packaging, market positioning, etc.) on liking/choice

Published Papers (9 papers)

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Research

11 pages, 752 KiB

Open AccessArticle

Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers

by Maurice G. O’Sullivan, Ciara M. O’Neill, Stephen Conroy, Michelle J. Judge, Emily C. Crofton and Donagh P. Berry

Foods 2021, 10(8), 1911; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081911 - 17 Aug 2021

Cited by 9 | Viewed by 2762

Abstract

The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (p < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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18 pages, 3684 KiB

Open AccessArticle

Can “Functional Sweetener” Context Increase Liking for Cookies Formulated with Alternative Sweeteners?

by Soo-Hyun Lee, Seo-Youn Choe, Ga-Gyeong Seo and Jae-Hee Hong

Foods 2021, 10(2), 361; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020361 - 7 Feb 2021

Cited by 4 | Viewed by 2392

Abstract

Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the sweeteners was investigated using a cookie model system. Cookie samples were prepared by replacing the sugar of 100% sucrose cookies (control) with phyllodulcin, rebaudioside A, xylobiose and sucralose either entirely or partly. The sensory profile of the samples was obtained using descriptive evaluations. Hedonic responses to cookie samples were collected from 96 consumers under blind and informed conditions. Replacement of 100% sucrose with rebaudioside A or phyllodulcin significantly increased bitterness but replacement of 50% sugar elicited sensory characteristics similar to those of the control. Although the “functional sweetener” context did not influence overall liking, liking for the samples was more clearly distinguished when information was provided. Consumers were segmented into three clusters according to their shift in liking in the informed condition: when information was presented, some consumers decreased their liking for sucralose cookies, while other consumers increased or decreased their liking for sucrose cookies. Results suggest that the influence of information varies among individual consumers and that cognitive stimulation, such as health-promoting information, affects liking. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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24 pages, 15268 KiB

Open AccessArticle

Product Design to Enhance Consumer Liking of Cull Ewe Meat

by Melindee Hastie, Hollis Ashman, Dale Lyman, Leonie Lockstone-Binney, Robin Jacob, Minh Ha, Damir Torrico and Robyn Warner

Foods 2021, 10(1), 96; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010096 - 5 Jan 2021

Cited by 3 | Viewed by 2704

Abstract

The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop “highly liked” and “premium” dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product “premiumness” was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated “at the level of a very premium food”. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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17 pages, 267 KiB

Open AccessArticle

Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder

by Hae Jin Park, Su Jin Choi, Yuri Kim, Mi Sook Cho, Yu-Ri Kim and Ji Eun Oh

Foods 2021, 10(1), 49; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010049 - 26 Dec 2020

Cited by 12 | Viewed by 4140

Abstract

Autism spectrum disorder (ASD) is a neurodevelopmental disorder characterized by a lack of social communication and restrictive, repetitive behaviors or interests. This study aimed to examine the mealtime behaviors and food preferences of students with ASD. An online questionnaire on mealtime behavior and food preferences of ASD students was conducted by caregivers including parents, and the average age of ASD students was 14.1 ± 6.1. The analysis of mealtime behavior resulted in classification into three clusters: cluster 1, the “low-level problematic mealtime behavior group”; cluster 2, the “mid-level problematic mealtime behavior group”; and cluster 3, the “high-level problematic mealtime behavior group”. Cluster 1 included older students than other clusters and their own specific dietary rituals. Meanwhile, cluster 3 included younger students than other clusters, high-level problematic mealtime behavior, and a low preference for food. In particular, there were significant differences in age and food preference for each subdivided ASD group according to their eating behaviors. Therefore, the content and method of nutrition education for ASD students’ needs a detailed approach according to the characteristics of each group. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

16 pages, 2048 KiB

Open AccessArticle

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

by Mi-Ran Kim, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho and Yerim Nam

Foods 2020, 9(10), 1463; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101463 - 14 Oct 2020

Cited by 3 | Viewed by 3481

Abstract

The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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16 pages, 793 KiB

Open AccessArticle

Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females

by Amanda JiaYing Lim, Pey Sze Teo, Vicki Wei Kee Tan and Ciarán G. Forde

Foods 2020, 9(9), 1318; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091318 - 18 Sep 2020

Cited by 10 | Viewed by 3693

Abstract

Taste preferences guide food choices and dietary behaviours, yet few studies have shown a relationship between sweet and savoury taste preference and differences in dietary intakes or energy consumed from different “taste clusters”. We investigated differences in psycho-hedonic responses to sweet and savoury tastes and their association with energy intake, proportion of energy from macronutrients and energy intake from different “taste clusters”. In addition, we evaluated correspondence between two methods to classify “sweet-liker” status and the overlap between sweet and savoury taste preferences. Psycho-hedonic responses to sweet and savoury tastes of female participants (n = 66) were captured via staircase paired preference and the “sweet-liker phenotype” classification method. Quantitative dietary energy and macronutrient intakes were measured using three-day food diary, and the relative contributions of specific taste clusters to energy intake were derived for each participant. All participants completed anthropometric assessments measuring body mass index (BMI) and adiposity. Results showed no association between sweet and savoury preferences with dietary energy or macronutrient intakes, though there was a trend towards higher sweet food consumption among “sweet-likers”. A higher preference for savouriness was not associated with differences in daily energy intake, energy intake from protein, BMI or adiposity levels. There was little overlap in sweet and savoury preferences, suggesting a bi-modal split in taste preferences. “Sweet-likers” preferred a higher mean sucrose concentration than sweet “dislikers” (p < 0.001) indicating agreement between the two approaches. Future studies should consider comparing taste-liker differences using food choice tasks to address the current gap between taste preference measures and actual dietary behaviours. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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18 pages, 3337 KiB

Open AccessArticle

The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes

by Cho-Long Lee, Soo-Hyun Lee, Ga-Gyeong Seo and Jae-Hee Hong

Foods 2020, 9(8), 976; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9080976 - 23 Jul 2020

Cited by 6 | Viewed by 4351

Abstract

Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethnic authenticity. This study determined the degree to which perceptions of the Korean rice dish, bibimbap, would vary upon modification of its ingredients, cooking process, or plating using the Southeast Asian market as a model system. The dish was prepared in Korean style or as Nasi Goreng, the Southeast Asian style. Eight formulations (2 ingredients × 2 cooking methods × 2 plating styles) were tested by panels, including 77 Southeast Asians and 72 Koreans. Hedonic responses, familiarity, ethnic authenticity, and purchase intent were evaluated using a nested analysis of variance. Ingredients and cooking methods had a significant influence on liking and perceived ethnic authenticity. In addition, plating had a substantial effect on the perception of ethnic authenticity and expected liking. Overall, the rate of positive responses increased when region-specific cooking processes and plating were matched. Taken together, our results suggest that modification of familiar dishes needs to be carefully considered as it can have complex effects on liking and perceived ethnic authenticity. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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18 pages, 905 KiB

Open AccessArticle

Healthy Eating Determinants: A Study among Malaysian Young Adults

by Abdullah Al Mamun, Naeem Hayat and Noor Raihani Binti Zainol

Foods 2020, 9(8), 974; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9080974 - 23 Jul 2020

Cited by 20 | Viewed by 9917

Abstract

This study aimed to examine the effect of health consciousness, knowledge about healthy food, attitudes toward healthy food, subjective norms, and perceived behavioural control on the intention to consume healthy food, which subsequently affects the consumption of healthy food among Malaysian young adults. The current study also examined the moderating effect of perceived barriers on the association between intention to consume healthy food and the consumption of healthy food. This study adopted a cross-sectional design and collected quantitative data from 1651 Malaysian young adults (between the age of 18 and 40 years) by sharing a Google form link through social media. The findings reveal that health consciousness, knowledge about healthy food, attitude toward healthy food, subjective norms, and perceived behavioural control had a significant positive effect on the intention to consume healthy food. Findings also show that the intention to consume healthy food has a significant positive effect on the consumption of healthy food among Malaysian young adults. Furthermore, the findings reveal the positive and significant mediating effect of the intention to consume healthy food and the significant moderating effect of perceived barriers on the association between the intention to consume healthy food and the consumption of healthy food. The multi-group analysis revealed that the effect of perceived barriers on the consumption of healthy food and the moderating effect of perceived barriers were significantly higher among urban respondents. Health and agriculture policymakers should focus on the attributes of healthy eating practices and their health benefits to promote the mass adoption of healthy food among Malaysian young adults. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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12 pages, 568 KiB

Open AccessArticle

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

by Mina K. Kim

Foods 2020, 9(6), 685; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9060685 - 26 May 2020

Cited by 10 | Viewed by 2928

Abstract

Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers. Full article

(This article belongs to the Special Issue Advances in Research on the Drivers of Food Liking and Choices)

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