Food Quality and Preference

Article	Citations
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	129
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	124
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	93
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	91
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	87
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	79
Controlled product testing in the home - implications for sample size	76
Editorial Board	69
Editorial Board	68
Appeals of Chinese medicinal cuisine promotion	67
Editorial Board	66
Editorial Board	66
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	65
Tasty or sustainable? Goal conflict in plant-based food choice	65
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	65
Identification of desirable mechanical and sensory properties of bread for the elderly	61
Exploring factors determining German consumers’ intention to eat meat alternatives	60
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	59
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	59
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	57
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	57
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	56
The effect of moderating variables on consumer preferences for sustainable wines	55
Implicit and explicit liking of a snack with health- versus taste-related information	55
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	55

Decoding the meaning of alternative proteins: Connotations and music-matching	54
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	52
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	51
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	50
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	50
Living standards shape individual attitudes on genetically modified food around the world	50
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	49
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	49
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	47
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)	47
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	45
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	44
Health Star Rating Labels: A systematic review and future research agenda	44
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	43
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	43
European consumers' involvement with date labels and implications for household food waste	43
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	42
Influence of obesity on saltiness and sweetness intensity enhancement by odors	42
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	42
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	41
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students	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
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences	41
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	40
Early changes in elderly food habits related to reduced protein intake	40
The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors	40
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	40
Game meat acceptance in Japan: behavioral determinants and the role of food neophobia	39
Congruency of an eating environment influences product liking: A virtual reality study	39
The image of cowpeas among urban South Africans who vary in familiarity with the product	38
“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	38
A food and beverage map: Exploring food-beverage pairing through projective mapping	38
Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores	37
Energy density of snacking episodes and eating behaviour: A systematic review of experimental studies	37
An enjoyment-focused social identity intervention to reduce buffet plate waste	37
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein	37
What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?	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
Is it the name, or is it the impact? A sensory and consumer science changing with the times.	36
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables	36
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce	35
Food texture preferences in early childhood: Insights from 3–6 years old children and parents	35
What makes a food healthy? Sex differences in what is associated to healthiness evaluations	35
Downsizing by design – Investigating acceptance, choice and willingness to pay for portion control design concepts	35
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings	34
The effect of food shape on children’s implicit and explicit emotional response	34
Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?	33
I’ll have this salad on the left, and I’ll have it now! The influence of hunger on healthy-left nudge	33
The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old	32
Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector	32

Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities	32
Turning your weakness into my strength: How counter-messaging on conventional meat influences acceptance of cultured meat	31
Patterns and stability of food preferences among a national representative sample of young, middle-aged, and elderly adults in China: A latent transition analysis	31
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	31
Impact of context in visual evaluation of design pastry: Comparison of real and virtual	31
The German Leeds food preference Questionnaire (LFPQ-G): A validation study	31
Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants	31
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	31
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits	30
Segmenting and profiling seaweed consumers: A cross-cultural comparison of Australia, the United Kingdom and Croatia	30
Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts	30
Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine	30
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology	30
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	30
The effect of unit number and inter-unit distance on perceived food portion size	29
Corrigendum to “Seeking confirmation? Biased information search and deliberation in the food domain” [Food Qual. Preference 91 (2021) 104189]	29
Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups	29
Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth	29
Number of children needed to evaluate products made in cooking workshops	29
The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test	29
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
Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories	29
Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context	29
Analyzing temporal dominance of sensations data with categorical functional data analysis	29
Less is more: Mindfulness, portion size, and candy eating pleasure	29
Distinct sensory hedonic functions for sourness in adults	28
A scoping review of the literature examining consumer acceptance of upcycled foods	28
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples	28
Willingness to pay for higher environmental standards for avocado production in Great Barrier Reef catchments	28
Editorial Board	28
Geographical context of European consumers’ choices of alternative protein food: A systematic review	28
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	28
Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing	28
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins	27
Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study	27
Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others	27
Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research	27
Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products	27
Looking backwards and looking forwards: Our Sensometrics journey	26
Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium	26
Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study	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
Exploring the preferences of French university students using real-life food sourcing data: A proof-of-concept study	25
Increasing the spiciness of a lunch meal influences oral processing behaviors and decreases food and energy intake	25
Flavor language in expert reviews versus consumer preferences: An application to expensive American whiskeys	25
Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables	25
Biterm topic modelling of responses to open-ended questions: A study with US consumers about vertical farming	25
Immediate backfire? Nudging sustainable food choices and psychological reactance	25
Understanding the influence of end-users on the acceptance of gene edited foods and sensitivity to information	25
A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market	24
Using Twitter to model consumer perception and product development opportunities: A use case with Turmeric	24
Do efforts to reduce packaging waste impact preferences for meal kits?	24
Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes	24
Eating out of paper versus plastic: The effect of packaging material on consumption	24
Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors	24
Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food	23
Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake	23
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods	22
To sensory perception science: A shorter and broader definition of sensory and consumer science	22
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products	22
Free comment versus word association test: Methodological insights for sensory analysis	22
Meat alternative adoption: How climate change concern drives perceived sustainability, naturalness, and taste	22
Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish	22
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents	22
Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup	22
Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling	22
Understanding the relationship between carbonation-related characteristics and sensory perception of alcoholic and non-alcoholic beers	22
Acceptability of protein-fortified recipes in older adults in France	22
Association between visual attention to nutrition priming and subsequent beverage choice	22
Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model	22
Serving a dip with a salty snack promotes energy intake	22
On being a foodie: Food literacy, involvement, and disgust	22
Association of emojis to the five basic tastes (sweet, salty, sour, bitter and umami)	22
Nutritional condition and nutrient intake predict moral condemnation of food wasting	22
Editorial Board	21
The effects of gamification on engagement and response accuracy in discriminatory sensory testing	21
Sensory evaluation of wine aroma: Should color-driven descriptors be used?	21
The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review	21
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose?	21
Assessing tactile acuity in oral tissues: Challenges of stimulus development	21

Organic food preferences: A Comparison of American and Indian consumers	21
On the choice of appropriate models for CATA data – A further reply to Bi and Kuesten	21
The heritability of pescetarianism and vegetarianism	21
Rejoinder to “Determinants of Liking: A Call for Multilevel Assessment of Wine Preferences - A commentary on Werner and colleagues 2021”	21
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition	21
The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior	20
Screening respondents to increase data quality in consumer tests	20
Masculinizing plant-based diets as an appeal for dietary change among men	20
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference	20
Comparison of variants of the valence × arousal circumplex-inspired emotion word questionnaire	20
Pairing a beer with a soundtrack: Is it guided by geographical identity?	20
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years	20
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits	20
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products	20
Validation of the Dietarian Identity Questionnaire (DIQ): A case study in Italy	20
When less is more – Effects of providing simple vs. refined action-knowledge interventions to promote climate-friendly food consumption in German consumers	20
Drivers and barriers to adopting sustainable eating habits in Brazil	20
Assessing moderated mediation effects influencing consumer acceptance of cell-cultured Meat: A PLS-SEM modeling approach	20
Blockchain traceability and agri-food appeal: A task-technology fit perspective	19
The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures	19
Editorial Board	19
Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study	19
Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations	19
Editorial Board	19
The eyes eat first: Improving consumer acceptance of plant-based meat alternatives by adjusting front-of-pack labeling	19
When tradition turns to innovation: Japanese consumers' evaluation of new food products	19
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	18
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	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
The stability of self-reported emotional response and liking of beer in context	18
Clean food consumerism: scale development and validation	18
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals	18
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables	18
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	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
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses	18
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States	18
The food neophobia scale: Factorial and construct validity in the Australian population	18
Editorial Board	17
Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)	17
Impact of olfactory priming on mental representations of food concepts and subsequent food choice	17
The potential of salient branding of fresh fruit on the supermarket shelf for consumer brand recall	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
Food technology neophobia as a psychological barrier to clean meat acceptance	17
Acceptance of 3D printed foods among senior consumers in Japan	17
“Waiter, the checkmark please”: Restaurant managers' and customers' evaluations of nudges towards sustainable food choices	17
Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives	17
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)	17
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands	17
Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions	17
Territorial brand equity in the wine market and the role of the organic label: A consumer perspective	17
Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing	17
The development and validation of a food chain engagement measurement scale	17
Paying for sustainable food choices: The role of environmental considerations in consumer valuation of insect-based foods	17
How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer	17
Exploring food consumers’ motivations to fight both climate change and biodiversity loss: Combining insights from behavior theory and Eurobarometer data	17
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption	16
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire	16
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?	16
Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States	16
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations	16
More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA	16
Understanding the role of food Neophobia in the willingness to consume functional rice	16
Editorial Board	16
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory	16
Determinants and moderators of organic food purchase intention	16
Seasonal multisensory eating experiences in Norway and Colombia	16
Factors affecting data quality of online questionnaires: Issues and metrics for sensory and consumer research	16
The role of time constraints in consumer understanding of health claims	16
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance	16
Preliminary findings: Preferences of right-handed people for food images oriented to the left vs. right side	16
Saltiness perception in white sauce formulations as tested in older adults	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
From noise to sound: Setting the base of packaging sound design for cosmetics by physical, sensory and cognitive characterization of lipstick closing sounds	16
Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodle	16
Carbon footprint labels involving traffic lights foster sustainable food choices	16
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?	15
The taste of colours	15
Welcome to the (label) jungle? Analyzing how consumers deal with intra-sustainability label trade-offs on food	15
Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences	15
Healthy or not: Influencing attention to bias food choices	15
Can AI Powered Speech-to-Text and Text-to-Speech techniques limit the interviewer bias in sensory and consumer research?	15
New challenges and perspectives on the organic halo effect on calories estimation: A brief review and Meta-analysis	15
The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour	15
Food neophobia in early childhood: A cross cultural study	15
Is it possible to improve healthy food habits in schoolchildren? A cross cultural study among Spain and Poland	15
Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors	15
The impact of time standardising TCATA by modality data on the multisensory profile of beer	15
Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement	14
Consumer preferences for organic, animal welfare-friendly, and locally produced meat in workplace canteens: Results of a discrete choice experiment in Germany	14
The impact of multi-session testing on panelist engagement measured by the engagement Questionnaire (EQ)	14
A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager	14
The creation of an online grocery store for experimental purposes: A pilot study	14