Food Quality and Preference最新文献_第7页

Enhancing taste without salt or sugar: Cross-modal flavor modulation via olfactory cues 无盐无糖增强味觉：通过嗅觉线索的跨模态风味调节

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-20 DOI: 10.1016/j.foodqual.2025.105803

Ao Wang , Xinyi Wu , Lin Gao , Qingya Yang , Liuqing Wei , Lingkai Ji , Simin Zhao , Weiping Yang , Mengling Chen , Pei Liang

Enhancing taste perception without increasing sugar or salt is vital for health-oriented food innovation. This study investigated whether olfactory cues alone can modulate taste perception in a gustatorily neutral context and whether such modulation reflects genuine cross-modal integration or transient sensory substitution. In Experiment 1 (N = 29), participants sampled plain water while exposed to salty, sour, sweet, bitter, or neutral (control) odors and rated the perceived intensity of four basic tastes. Congruent odors (salty, sour, sweet) significantly enhanced corresponding taste ratings, whereas the bitter odor showed no effect—suggesting that olfactory input can selectively activate learned gustatory representations. Experiment 2 (N = 21) examined the temporal stability of this enhancement by introducing time delays (5 s, 10 s, 30 s) between odor exposure and tasting. Sweetness enhancement emerged only at 5 s, indicating a short-lived expectancy-driven effect, whereas saltiness enhancement appeared at 10 s and 30 s but not at 5 s, suggesting a delayed yet durable cross-modal activation. Together, these findings demonstrate that olfactory stimuli can enhance perceived taste intensity even in the absence of tastants, with odor–taste congruency and temporal dynamics jointly modulating the strength and persistence of the effect. The results provide behavioral evidence supporting both cross-modal integration and expectation-based models of flavor perception, offering practical implications for aroma-driven strategies in designing low-sodium and low-sugar foods without compromising flavor.

在不增加糖或盐的情况下增强味觉对健康食品创新至关重要。本研究调查了嗅觉线索是否可以单独调节味觉感知，以及这种调节是否反映了真正的跨模态整合或短暂的感觉替代。在实验1 （N = 29）中，参与者在接触咸、酸、甜、苦或中性（对照）气味的同时，品尝白开水，并对四种基本味道的感知强度进行评分。一致的气味（咸、酸、甜）显著提高了相应的味觉评分，而苦味则没有效果——这表明嗅觉输入可以选择性地激活习得的味觉表征。实验2 （N = 21）通过在气味暴露和品尝之间引入时间延迟（5秒、10秒和30秒）来检验这种增强的时间稳定性。甜味增强仅在5秒出现，表明预期驱动效应是短暂的，而咸味增强在10秒和30秒出现，但在5秒没有出现，表明延迟但持久的跨模态激活。总之，这些发现表明，嗅觉刺激可以增强感知的味觉强度，即使在没有味觉的情况下，嗅觉-味觉一致性和时间动态共同调节了效果的强度和持久性。研究结果为跨模式整合和基于期望的风味感知模型提供了行为证据，为设计低钠低糖食品而不影响风味的香气驱动策略提供了实际意义。

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引用次数: 0

Linking astringency and bitterness perception to oral physiology 将涩味和苦味感知与口腔生理联系起来

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-21 DOI: 10.1016/j.foodqual.2025.105805

Hongyang Gan , Jing Xu , Jinyuan Sun , Xinmiao Wang

Baijiu is a traditional solid-state distilled liquor prepared from grain fermentation, and is known as Chinese national liquor. Perception of astringency and bitterness is often considered as unpleasant in Baijiu and other alcoholic beverages, yet the underlying oral physiology and saliva biochemistry basis for individualized astringency and bitterness perception remains unclear. This study elucidated how individual differences in saliva influence these perceptions. Twelve subjects were carefully selected and grouped based on high or low recognition thresholds to four previously identified important astringent and bitter compounds: ethyl lactate and n-propanol (astringent), isoamyl alcohol and furfural (bitter/astringent). Unstimulated and stimulated saliva samples were collected and analyzed for pH, total protein, and mucin content. Saliva samples and their mixtures with bitter/astringent stimuli were analyzed using rheology, soft texture analyzer tribometer, and Quartz Crystal Microbalance with Dissipation (QCM-D). Results showed that more sensitive subjects exhibited higher protein/mucin content, resulting in higher shear viscosity and better lubrication, as compared to less sensitive subjects. Upon mixing with each single stimulus, saliva samples from less sensitive subjects showed a decrease in viscosity, suggesting a possible protein network disruption; while an increased viscosity was seen in high recognition threshold samples, implying a different interaction mechanism such as protein aggregation. Tribological and QCM-D analyses further revealed distinct group differences in friction reduction in mixed lubrication regime, surface adsorption, and film viscoelasticity. Astringent compounds generally induced higher mass adsorption and larger viscoelastic shifts. These findings demonstrate that salivary biochemistry directly dictates interaction with trigeminal/taste stimuli, explaining inter-individual sensory sensitivity.

白酒是一种由谷物发酵而成的传统固态蒸馏白酒，被称为中国国酒。在白酒和其他酒精饮料中，涩味和苦味通常被认为是令人不愉快的，然而个体涩味和苦味感知的潜在口腔生理学和唾液生化基础尚不清楚。这项研究阐明了唾液的个体差异如何影响这些感知。12名受试者被精心挑选，并根据四种先前确定的重要涩味和苦味化合物的高低识别阈值进行分组：乳酸乙酯和正丙醇（涩味），异戊醇和糠醛（苦味/涩味）。收集未刺激和刺激唾液样本，分析pH值、总蛋白和粘蛋白含量。采用流变学、软质分析仪、摩擦计和耗散石英晶体微天平（QCM-D）对苦味/涩味刺激下的唾液样本及其混合物进行分析。结果表明，与较不敏感的受试者相比，较敏感的受试者具有较高的蛋白质/粘蛋白含量，从而导致更高的剪切粘度和更好的润滑。在与每一种单一刺激混合后，来自不太敏感的受试者的唾液样本显示粘度降低，这表明可能存在蛋白质网络破坏；而在高识别阈值样品中可以看到粘度增加，这意味着蛋白质聚集等不同的相互作用机制。摩擦学和QCM-D分析进一步揭示了在混合润滑状态下摩擦减少、表面吸附和膜粘弹性方面的明显差异。涩味化合物通常会引起较高的质量吸附和较大的粘弹性位移。这些发现表明，唾液生物化学直接决定了与三叉神经/味觉刺激的相互作用，解释了个体间的感觉敏感性。

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引用次数: 0

Development and initial validation of spicy food somatosensory experience scale 辛辣食物体感体验量表的研制与初步验证

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-22 DOI: 10.1016/j.foodqual.2025.105804

Huizhen Qiu , Yidan Rui , Jiaqi Jing , Yuan Gao , Jiangming Chen , Yuchen Zhang , Siwen Zhen , Xiao Gao

Despite the potential for pain and discomfort caused by capsaicin intake, many people actively seek out and enjoy the intense somatosensory experiences it produces. Although the precise mechanisms underlying spicy food cravings remain unclear, existing studies consistently highlight the critical role of somatosensory experiences during consumption in shaping and maintaining these persistent preferences. To address this gap, the current study developed and validated the Spicy Food Somatosensory Experience Scale (SFSES) — a multidimensional self-report instrument designed to quantify subjective responses to spicy foods. The scale was constructed through a rigorous multi-phase process, beginning with open-ended surveys to generate initial items, followed by iterative refinement. Psychometric evaluation across two independent samples (total N = 1495) yielded and supported a four-factor structure identified via exploratory and confirmatory factor analyses. These four factors included Oral Burning, Gastrointestinal Upset, Thermal Sensation, Tingling and Lightness. The SFSES demonstrated excellent reliability and construct validity, as well as cross-sample consistency. It provides a precise and multi-dimensional measurement of spicy food-induced somatosensation, facilitating mechanistic investigations into hedonic processing and development and maintenance of craving formation.

尽管摄入辣椒素可能会引起疼痛和不适，但许多人积极寻求并享受它所产生的强烈的体感体验。尽管对辛辣食物渴望的确切机制尚不清楚，但现有的研究一致强调了在消费过程中形成和维持这些持久偏好的体感体验的关键作用。为了解决这一问题，本研究开发并验证了辛辣食物体感体验量表（SFSES），这是一种多维度的自我报告工具，旨在量化对辛辣食物的主观反应。该量表是通过严格的多阶段过程构建的，从开放式调查开始生成初始项目，然后是迭代改进。两个独立样本（总N = 1495）的心理测量评估得出并支持通过探索性和验证性因素分析确定的四因素结构。这四个因素包括口腔灼烧、胃肠不适、热感觉、刺痛和轻。该量表具有良好的信度、结构效度和跨样本一致性。它提供了辛辣食物引起的体感的精确和多维测量，促进了对享乐加工和渴望形成的发展和维持的机制研究。

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引用次数: 0

Consumer segmentation for sourness: exploring perception, liking, personality, and intake 消费者对酸味的细分：探索感知、喜好、个性和摄入量

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-27 DOI: 10.1016/j.foodqual.2025.105811

Astrid E. D'Andrea , John E. Hayes , Helene Hopfer

Organic acids are commonly added for sourness in food, but published data on relative sourness at equimolar concentrations is lacking, and related attributes like puckering and drying remain understudied. Here, we compare different organic acids in a large sample of naïve consumers. Participants (n = 71) who reported consuming sour foods or beverages at least once a month rated attribute intensities and overall liking of aqueous equimolar solutions of lactic, malic, fumaric, tartaric, and citric acid across four log concentrations. Dose-response functions revealed acid-specific intensity differences. Citric acid induced the most sourness and puckering, while lactic acid induced the least. Based on the linear mixed effects model coefficients, relative to lactic acid, sourness increased the most with fumaric and malic acid, followed by tartaric, and citric acid. Based on affective data and recent literature, participants were segmented into three hedonic groups: (1) a Strong Negative (SN) group showing a strong drop in liking with increasing concentration, (2) an intermediate Weak Positive-Negative (WP/N) group where liking dropped more gradually, and (3) a Strong Positive (SP) group where liking increased with increasing acid concentration. Notably, the three groups differed in their perception of sourness, puckering, and drying, which was more pronounced for the non-citric acids tested. Strong sour dislikers (SN) rated these attributes as more intense than the other groups, particularly at higher concentrations. Compared to the SN group, strong sour likers (SP) self-reported a significantly higher intake of citrus/tart fruits and fruit juices, but no personality differences were observed.

有机酸通常被添加到食物中以增加酸味，但缺乏等摩尔浓度下的相对酸味的公开数据，而皱缩和干燥等相关特性仍未得到充分研究。在这里，我们比较不同的有机酸在naïve消费者的大样本。报告每月至少食用一次酸性食物或饮料的参与者（n = 71）对四种对数浓度的乳酸、苹果酸、富马酸、酒石酸和柠檬酸等摩尔水溶液的属性强度和总体喜好进行了评分。剂量-反应函数揭示了酸特异性强度的差异。柠檬酸的酸味和起皱程度最高，乳酸的酸味和起皱程度最低。线性混合效应模型系数显示，相对于乳酸，富马酸和苹果酸的酸味增加最多，酒石酸次之，柠檬酸次之。基于情感数据和最近的文献，参与者被划分为三个享乐组：(1)强负（SN）组，随着浓度的增加，喜欢程度急剧下降；(2)中间弱正负（WP/N）组，喜欢程度逐渐下降；(3)强正（SP）组，喜欢程度随着酸浓度的增加而增加。值得注意的是，三组人对酸味、起皱和干燥的感觉不同，这在非柠檬酸测试中更为明显。强烈不喜欢酸的人（SN）对这些特性的评价比其他组更强烈，特别是在较高的浓度下。与SN组相比，强烈喜欢酸的人（SP）自我报告的柑橘/酸水果和果汁的摄入量显著增加，但没有观察到人格差异。

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引用次数: 0

Satiation modulates attentional capture by food-related images but not food-brand logos 饱腹感会通过与食物相关的图像而不是食品品牌标识来调节注意力捕获

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-05 DOI: 10.1016/j.foodqual.2025.105783

Irene Ruiz, Ana González, Isabel de Brugada

In an obesogenic environment, individuals are frequently exposed to cues — such as images and smells — that signal the widespread availability of energy-dense, palatable foods. Through Pavlovian learning, these cues can predict the presence of food as a rewarding stimulus and motivate eating behavior, leading to excessive food consumption even when satiated. Several studies have investigated how food captures attention and how this effect can transfer to arbitrary stimuli artificially paired with food in the laboratory. This study examined whether environmental cues paired with food (logotypes) acquire the ability to bias attention and whether the motivational state of the subject modulates this effect. To this end, two experiments were conducted using reaction times to measure attentional capture. In Experiment 1, an odd-one-out task was used to measure attentional capture by food images and food-related logotypes when in a state of hunger. Consistent with prior findings, food images captured attention, and a similar bias was observed toward food-related logotypes. In Experiment 2, a satiation devaluation procedure — consisting of ad libitum food intake — was applied before the attentional task. The results show that attentional capture by food images disappeared after satiation, whereas the bias toward food-related logotypes persisted. These findings contribute to understanding how environmental food cues influence attentional processes and highlight their relevance to habitual eating behaviors, particularly in the absence of hunger.

在致肥环境中，个体经常暴露在诸如图像和气味之类的线索中，这些线索表明能量密集、美味的食物广泛存在。通过巴甫洛夫学习，这些线索可以预测食物的存在，作为一种奖励刺激，激发饮食行为，导致即使吃饱了也会过度进食。有几项研究调查了食物是如何吸引注意力的，以及这种效应如何转移到实验室中人为地与食物配对的任意刺激上。本研究考察了环境线索与食物（标志类型）配对是否获得了注意力偏差的能力，以及受试者的动机状态是否调节了这种效应。为此，进行了两个实验，使用反应时间来测量注意力捕获。在实验1中，我们使用“奇数一出”任务来衡量在饥饿状态下食物图像和食物相关标志的注意力捕获。与先前的研究结果一致，食物图像吸引了人们的注意力，并且对与食物相关的标识类型也观察到类似的偏见。在实验2中，在注意力任务之前采用了一个由任意食物摄入组成的饱足感贬值程序。结果表明，食物图像的注意力捕获在饱足后消失，而对食物相关标志类型的偏见持续存在。这些发现有助于理解环境食物线索如何影响注意力过程，并强调它们与习惯性饮食行为的相关性，特别是在没有饥饿的情况下。

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引用次数: 0

A cross-country analysis on satisfaction and perception of non-alcoholic wine 非酒精葡萄酒的满意度和感知的跨国分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-04 DOI: 10.1016/j.foodqual.2025.105774

Mingze Rui , Simone Blanc , Filippo Brun , Antonina Sparacino , Giulia Mastromonaco , Stefano Massaglia

This study aimed to examine the factors that influence consumer satisfaction with non-alcoholic wine (NAW) and how these products are perceived in three major markets: Australia, the UK, and the US. By applying sentiment analysis and topic modeling to a corpus of post-purchase reviews for 326 products from 22 e-commerce platforms, six key factors influencing satisfaction were identified through Logistic Regression analysis. Among them, “Price and Value Perception” and “Health and Lifestyle Choices” were found to have the strongest positive influence, while “Product Varieties and Brands” had the most negative influence. Moreover, the negative impact of interaction terms “Comparison with Alcoholic Wine” and “Packaging and Label Information” suggests that unmet expectations may be amplified by detailed product information. To examine cross-country and varietal differences, Pearson's chi-squared tests were employed. A systematic categorization of sensory descriptors was further conducted to analyze sensory perceptions. The results revealed significant cross-country differences in consumer perception of NAWs. Particularly, British consumers had the strongest negative perceptions and were particularly sensitive to sensory flaws, especially for low-priced products. Furthermore, sensory preferences varied by NAW type, with sparkling and rosé NAW most positively perceived and red the least. The findings of this study are particularly significant given that the global traditional wine consumption declines while NAW gains niche traction, providing a timely and tangible reflection of the challenges and opportunities of this emerging category. The study also advances academic research on de-alcoholized beverages by clarifying how consumer expectations, perceptions, and regional preferences shape satisfaction.

本研究旨在研究影响消费者对无酒精葡萄酒（NAW）满意度的因素，以及这些产品在三个主要市场（澳大利亚、英国和美国）的看法。通过对来自22个电子商务平台的326种产品的购后评论语料库进行情感分析和主题建模，通过Logistic回归分析确定了影响满意度的六个关键因素。其中，“价格与价值认知”和“健康与生活方式选择”的正面影响最强，而“产品品种与品牌”的负面影响最大。此外，交互术语“与含酒精葡萄酒的比较”和“包装和标签信息”的负面影响表明，未满足的期望可能会被详细的产品信息放大。为了检验跨国家和品种差异，采用了皮尔逊卡方检验。对感官描述符进行系统分类，进一步分析感官知觉。结果显示，消费者对新品牌的认知存在显著的跨国差异。特别是，英国消费者的负面观念最强烈，对感官缺陷特别敏感，尤其是对低价产品。此外，不同NAW类型的感官偏好也不同，起泡酒和玫瑰色NAW最能被积极感知，而红色NAW最少。鉴于全球传统葡萄酒消费量下降，而新葡萄酒获得了利基吸引力，这项研究的结果尤其重要，为这一新兴类别的挑战和机遇提供了及时而切实的反映。该研究还通过阐明消费者的期望、认知和地区偏好如何影响满意度，推动了对去酒精饮料的学术研究。

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引用次数: 0

Sensing the future of eating behaviour measurement: Validation of OCOsense glasses to detect chewing behaviour 感知饮食行为测量的未来：OCOsense眼镜检测咀嚼行为的验证

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-10 DOI: 10.1016/j.foodqual.2025.105786

Rhiannon M. Armitage , Simon Stanoski , Borjan Sazdov , Aishwarya Padmanabhan , Tegan Harvey , Claire Baert , Hristijan Gjoreski , Charles Nduka , Martin R. Yeomans

Current methods for assessing eating behaviour are often criticised for being unrepresentative of real-life eating experiences, involving resource-demanding subjective behavioural coding or reliance on self-report measures. The OCOsense glasses present a promising alternative by directly monitoring facial muscle movements without these limitations. Preliminary data suggested these glasses could detect several eating and chewing behaviours. However, this needed empirical validation: the purpose of this study. Forty-seven adults aged 18–33 (31 females and 16 males) participated in a 60-min lab-based breakfast, which was video recorded. Oral processing behaviours were annotated using manual behavioural coding on ELAN (version 6.7) and by analysis of sensor data from OCOsense glasses. Here, we focus on chewing data from intake of two breakfast foods: bagel and apple. For both foods, the number of chews recorded within each eating segment did not differ significantly between manual coded and glasses' algorithm output, and regression analyses revealed a strong correspondence between the two measures (r(550) = 0.955). Likewise, mean estimated chewing rates did not differ significantly between the two methods. The participants' self-evaluation of their eating rate aligned well with recorded chewing behaviour and was equally detected by both methods. Overall, the OCOsense glasses correctly detected 81 % of eating and 84 % of non-eating behaviour. While there is scope for further refinement of the glasses' algorithm, overall facial muscle movements detected by OCOsense glasses were able to detect chewing movements for the two foods tested, and future work will expand this to other foods and eating behaviours outside of the laboratory.

目前评估饮食行为的方法经常被批评为不代表现实生活中的饮食体验，涉及需要资源的主观行为编码或依赖自我报告测量。OCOsense眼镜提供了一个很有前途的替代方案，它可以直接监测面部肌肉的运动，而不受这些限制。初步数据表明，这些眼镜可以检测出几种进食和咀嚼行为。然而，这需要实证验证：本研究的目的。47名18-33岁的成年人（31名女性，16名男性）参加了一场60分钟的实验室早餐，并将其录像。使用ELAN（6.7版）手动行为编码和分析来自OCOsense眼镜的传感器数据，对口腔加工行为进行注释。在这里，我们关注的是两种早餐食物的咀嚼数据：百吉饼和苹果。对于这两种食物，在每个进食段内记录的咀嚼次数在人工编码和眼镜算法输出之间没有显着差异，回归分析显示两种测量之间存在很强的对应关系（r(550) = 0.955）。同样，两种方法之间的平均估计咀嚼速率也没有显着差异。参与者对自己进食速度的自我评价与记录的咀嚼行为非常吻合，两种方法检测到的结果相同。总体而言，OCOsense眼镜正确检测了81%的进食行为和84%的非进食行为。虽然眼镜的算法还有进一步改进的空间，但OCOsense眼镜检测到的整体面部肌肉运动能够检测到被测试的两种食物的咀嚼运动，未来的工作将把它扩展到实验室以外的其他食物和饮食行为。

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引用次数: 0

US consumers’ preference for orange wine may not align with the assumptions of wine professionals 美国消费者对橙酒的偏好可能与葡萄酒专业人士的假设不一致

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-17 DOI: 10.1016/j.foodqual.2025.105802

Eleanor Heberlein, Rogelio Cianchini, Alina Stelick, Robin Dando

Wine made from grapes with extended skin contact, termed orange wine, has experienced a recent growth in popularity. The extended skin contact impacts not only color, but also flavor and mouthfeel. While several groups have studied the physicochemical impact of skin contact, there is little sensory, and virtually no consumer research on this topic. This study aimed to gain insight into consumer understanding of this growing category, and to understand the properties consumers are drawn to. Results from a survey of 144 industry experts were contrasted with a Conjoint Analysis of 179 orange wine consumers. Following this, an orange and a white wine harvested from the same vines, on the same day, from the same vineyard block were compared using a descriptive panel. These data were compared with consumer testing of these wines, in addition to engineered orange wines with manipulated color and astringency, to determine if consumer viewpoints from the survey aligned with in-person sensory testing. The experts survey highlighted color as a key factor, where consumers were less concerned. Consumer testing showed no significant difference in liking between pale and deep orange wines. Descriptive analysis highlighted fruity and sweet attributes in the white wine, and sour, bitter and astringent attributes in the orange. These differences were underscored in consumer testing, with higher liking scores for the white wine. Understanding that consumers respond more to how the wine tastes than looks challenges assumptions and highlights opportunities to refine product development and communication strategies for this growing product category.

用葡萄长时间接触葡萄皮酿造的葡萄酒，被称为橙酒，最近越来越受欢迎。长时间的皮肤接触不仅影响颜色，还影响风味和口感。虽然有几个小组研究了皮肤接触的物理化学影响，但很少有感官方面的研究，而且几乎没有关于这个话题的消费者研究。本研究旨在深入了解消费者对这一日益增长的类别的理解，并了解消费者所吸引的属性。144名行业专家的调查结果与179名橙酒消费者的联合分析结果进行了对比。在此之后，使用描述性面板对同一天从同一葡萄园块的同一葡萄藤上收获的橙子和白葡萄酒进行比较。这些数据与消费者对这些葡萄酒的测试结果进行了比较，此外还有经过改造的橙酒，其颜色和涩味都经过了控制，以确定消费者的调查观点是否与亲自进行的感官测试相一致。专家的调查强调，颜色是消费者不太关心的关键因素。消费者测试显示，对淡橙色和深橙色葡萄酒的喜爱程度没有显著差异。描述性分析强调了白葡萄酒的果香和甜味，以及橙酒的酸、苦和涩味。这些差异在消费者测试中得到了强调，白葡萄酒的喜欢度得分更高。消费者对葡萄酒味道的反应比对外观的反应更大，这一认识挑战了人们的假设，也凸显了针对这一不断增长的产品类别改进产品开发和传播策略的机会。

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引用次数: 0

Tasting beer based on the tactile thickness of the glass lip 根据玻璃唇的触觉厚度来品尝啤酒

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-17 DOI: 10.1016/j.foodqual.2025.105801

Atsunori Ariga , Natsumi Kubo , Tomohiro Koizumi , Ikumi Katsumata

Multisensory research has demonstrated that the perceptual characteristics of a receptacle can influence how beverages are experienced, a phenomenon known as sensation transference. Previous studies have shown that the lip thickness of a glass can alter the perceived taste of green tea; however, evidence for similar effects with alcoholic beverages remains limited. The present study investigated whether this glass-lip effect generalizes to beer. In Experiment 1, blindfolded participants judged beer to be sweeter when consumed from a thick-lipped glass compared with a thin-lipped glass, even though the same beer was served in both. Although bitterness judgments tended to favor thin-lipped glasses, this trend did not reach statistical significance. In Experiment 2, glass weight was manipulated to assess its potential contribution to the effect. No significant differences were observed, indicating that the taste modulation found in Experiment 1 was attributable to lip thickness rather than weight. These findings imply that the glass-lip effect extends to beer, highlighting lip thickness as a tactile cue that shapes the multisensory experience of taste perception.

多感官研究表明，容器的感知特征可以影响饮料的体验方式，这种现象被称为感觉转移。先前的研究表明，杯口的厚度可以改变绿茶的口感；然而，酒精饮料产生类似影响的证据仍然有限。本研究调查了这种玻璃唇效应是否适用于啤酒。在实验1中，蒙上眼睛的参与者认为，用厚口杯喝啤酒比用薄口杯喝啤酒更甜，即使用厚口杯和薄口杯喝同样的啤酒。虽然苦味判断倾向于薄唇杯，但这一趋势没有达到统计学意义。在实验2中，玻璃重量被操纵来评估其对效果的潜在贡献。结果表明，实验1中的味觉调节主要受唇厚而非体重的影响。这些发现表明，玻璃唇效应也适用于啤酒，强调了嘴唇厚度作为一种触觉线索，塑造了味觉的多感官体验。

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引用次数: 0

Effects of repeated exposure to full portions of non-alcoholic beers at home over several weeks on sensory perception, satisfaction, wanting, and purchase intent 连续几周在家中反复饮用完整份的无酒精啤酒对感官知觉、满意度、欲望和购买意图的影响

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-03-01 Epub Date: 2025-11-20 DOI: 10.1016/j.foodqual.2025.105797

Takahiro Wakihira , Michel Visalli , Pascal Schlich

Non-alcoholic beers (NABs) often fail to meet consumer expectations due to sensory differences from regular beer, particularly for consumers unfamiliar with NABs. Repeated exposure may mitigate this gap, as sensory research suggests it can enhance hedonic responses. However, previous studies have not investigated whether repeated exposure can attract NAB non-users or alter their behavior. This study examined how repeated exposure affects consumer responses to NAB, focusing on exposure frequency, duration, product characteristics, and prior familiarity. A total of 395 Japanese beer consumers (two-thirds NAB non-users, one-third users) were assigned to two groups. Both groups evaluated full portions of two NABs at home through blind smartphone-based testing. The “More Frequent with Shorter Duration” (MFSD) group consumed eight cans of each NAB over four weeks, while the “Less Frequent with Longer Duration” (LFLD) group consumed them over eight weeks. Repeated exposure effects were consistent across both groups. One product, characterized by stronger carbonation, increased wanting and purchase intent, while the other, with a more pronounced aftertaste and body, decreased satisfaction, highlighting the importance of investigating repeated-exposure-effect. Although non-users continued to report lower satisfaction, wanting, and purchase intent than users after eight exposures, these differences declined. Non-users more willing to compromise on NAB tastiness showed stronger positive changes in wanting and purchase intent. These results highlight the challenges associated with attracting non-users and the need to tailor marketing strategies. Addressing these challenges requires not only product reformulation but also deeper insight into consumer expectations through psychographic factors such as attitudes, values, and lifestyle.

由于与普通啤酒的感官差异，无酒精啤酒（nab）往往不能满足消费者的期望，特别是对于不熟悉nab的消费者。感官研究表明，反复接触可能会减轻这种差距，因为它可以增强享乐反应。然而，以前的研究并没有调查反复暴露是否会吸引不使用NAB的人或改变他们的行为。本研究考察了反复暴露如何影响消费者对NAB的反应，重点关注暴露频率、持续时间、产品特性和先前的熟悉程度。共有395名日本啤酒消费者（三分之二不使用NAB，三分之一使用）被分为两组。两组都通过基于智能手机的盲测在家中评估了两个nab的全部部分。“更频繁、持续时间更短”（MFSD）组在四周内摄入了每种NAB的8罐，而“较少频繁、持续时间更长”（LFLD）组在八周内摄入了每种NAB。重复暴露效应在两组中是一致的。一种产品的特点是更强的碳酸化，增加了想要和购买意图，而另一种产品的余味和身体更明显，降低了满意度，突出了调查重复暴露效应的重要性。虽然在8次接触后，非用户的满意度、购买欲和购买意图仍然低于用户，但这些差异有所下降。更愿意在NAB口味上妥协的非用户在想要和购买意图上表现出更强的积极变化。这些结果突出了与吸引非用户相关的挑战以及定制营销策略的必要性。应对这些挑战不仅需要重新设计产品，还需要通过态度、价值观和生活方式等心理因素更深入地了解消费者的期望。

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引用次数: 0