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  • 1. Ahlstrom, R.
    et al.
    Baird, J.C.
    Jonsson, I.
    School children's preferences for food combinations1990Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, nr 3, s. 155-165Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Students from the 4th, 8th and 11th grades (N = 177) expressed their opinions as to which foodstuffs belong together in a meal. They did this by selecting and grouping cards that depicted the names and pictures of 25 foodstuffs typically offered in their school lunches. Subjects were allowed to create up to 10 different meals under one of four instructions. The cards were dispensed from a specially designed box that could hold single or multiple copies of each food item. Younger students created significantly more meals with few components than did the older students. The types of foodstuffs selected and their groupings were highly similar across grades and for both boys and girls. The meals tended to correspond to those actually available in the school lunch program, but more than 50% of the creations were unique in that each of them was produced by one or two students. These findings suggest that school nutritionists and administrators should strive for maximum variety in their lunch menus. © 1991.

  • 2.
    Andersson, Yngve
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hedlund, Bruno
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Extruded wheat flour.: Correlation between processing and product quality parameters1990Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 2, nr 4, s. 201-216Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.

  • 3.
    Aschemann-Witzel, Jessica
    et al.
    Aarhus University, Denmark.
    Otterbring, Tobias
    Aarhus University, Denmark.
    de Hooge, Ilona
    Wageningen University, Netherlands.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Rohm, Harald
    Technische Universität Dresden, Germany.
    Almli, Valerie
    Nofima AS, Norway.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions2020Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 80, artikel-id 103808Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is influenced by the fact that the consumer purchases it publicly while observed by others is yet unexplored. The present research investigates which associations consumers form when they see other consumers purchasing suboptimal foods. In an online experimental survey, consumers of five European countries checked every word that applied (CATA) from a set of items that described what choosing a food item told them about an acquaintance they met in the store in terms of his or her traits. The food item was optimal or suboptimal, fresh or packaged food, and presented with a communication that either underlined a budget saving benefit or a contribution to avoiding food waste. Results show that consumers of suboptimal products are regarded as economic and thrifty, as well as frugal and environmentally concerned. The associations with consumers of optimal products are more diverse, and include both positive and negative wordings, ranging from successful to fussy and inattentive. Consumers’ own level of environmental concerns and value consciousness explain the degree to which they perceive another consumer to have similar traits, revealing that consumers project their own traits on others. Findings imply that stores offering suboptimal food should present and communicate the items in line with the characteristics of the store's target group, and that suboptimal food choices can trigger positive associations. 

  • 4.
    Bolos, Laura
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Lagerkvist, Carl-Johan
    SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Wendin, Karin
    Kristianstad University, Sweden; University of Copenhagen, Denmark.
    In the eye of the beholder: Expected and actual liking for apples with visual imperfections2021Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 87, artikel-id 104065Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food appearance is an important determinant for expected and actual liking, but some food is not even available for purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measured consumers’ expected and actual liking for different apples with three types of visual imperfection (color, shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whether or not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual liking differed between the groups of apples, and how it differed from expected liking. Results indicated that attitudes are the strongest mediator between visual characteristics of apples and expected liking. Moreover, participants indicated higher expected liking for color and shape imperfections relative to damaged apples. Results from the second study indicated a significant difference between expected and actual liking, and less variability in actual liking between the apple groups relative to the variability in expected liking. It can be concluded that the visual characteristics of apples influence both expected and actual liking, the practical implication for retailers being a need to carefully distinguish between the different types of visual sub-optimality and to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour). Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategies for reducing food waste in stores. 

  • 5.
    Collier, Elizabeth S
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign. Linköping University, Sweden.
    Harris, Kathryn L
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Bendtsen, Marcus
    Linköping University, Sweden.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Just a matter of taste?: Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives2023Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 104, artikel-id 104745Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Although knowledge surrounding the obstacles omnivorous consumers face when substituting meat products with plant-based alternatives has increased dramatically, less is known about their perspectives on plant-based alternatives to dairy products. Here, these perspectives are assessed in two survey-based studies. Study 1 (N = 175) adapts an existing scale (the 4Ns of meat consumption) to dairy products in an effort to identify similarities and differences between rationalizations for meat and dairy consumption. This 16-item scale quantifies four factors (Natural, Necessary, Normal, and Nice) describing common rationalizations for meat consumption. The results revealed that the 4Ns transfer well to the dairy category, and that endorsement of dairy products as Nice was the strongest predictor of dairy consumption, relative to the other 3Ns. This is further supported by evaluation of consumers’ own qualitative descriptions of why they do or do not consume meat/dairy products, where “taste” was the most frequently used word in both categories. Study 2 replicates the relationships between dairy 4Ns scores and reported dairy consumption found in Study 1 and builds upon these results by showing that 4N score could accurately categorize consumers as frequent (N = 192) or infrequent (N = 210) consumers of plant-based milk alternatives (PBMAs). Differences in consumers’ expectations for the sensory characteristics of cow’s milk and PBMAs are identified, and the impact of rationalization (total 4N score) on the likelihood of expected sensory attribute associations is described. The role of rationalization in shaping sensory expectations and impacting dietary choices, in particular resistance to adopting PBMAs, is discussed.

  • 6.
    Costa, Elena
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign. Gothenburg University, Sweden.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Collier, Elizabeth S
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign. Linköping University, Sweden.
    The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal2023Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 109, artikel-id 104931Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Seafood could support the transition away from terrestrial animal-source foods towards more sustainable protein sources. Food neophobia (FN), the reluctance to eat novel foods (which also extends to many familiar foods including seafood), is a known barrier to dietary change. This study investigates the relationship between FN and consumers’ acceptance of novel surimi-based products shaped to resemble pasta; and explores the role of emotional arousal experienced during tasting. Consumers (N = 211) completed the Food Neophobia Scale prior to the tasting session and were quasi-randomized to either the blind (N = 107; given no information about the content of the samples) or informed condition (N = 104; informed that the samples derived from fish), to ensure a similar FN distribution across groups. Respondents tasted three variants (pollock, cod, or salmon) of a surimi-based product at a central location in Sweden. Each sample was rated in terms of hedonics, experienced emotional arousal (from 1-relaxed to 7-anxious), overall perceived aroma and flavor intensity, and freely described for flavor character. Attitudes (positive/negative) towards the concept were also described by respondents with free text. In line with previous studies, results showed negative associations between FN and both hedonic ratings and purchase intention. Moreover, mediation analysis suggested that the relationship between FN and hedonic liking was indirectly explained by emotional arousal, implying that higher arousal may be mechanistic in describing how FN negatively impacts liking. The effect of FN was, however, not observed for the salmon sample which evoked higher levels of arousal overall and may have also been perceived as more familiar due to high salmon consumption in Sweden. These results support the arousal hypothesis of FN and contribute to further understanding the mechanisms underpinning FN, highlighting the relevance of incorporating emotional measurements in sensory evaluations. © 2023 The Author(s)

  • 7.
    de Hooge, Ilona E.
    et al.
    Wageningen University, The Netherlands.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Aschemann-Witzel, Jessica
    Aarhus University, Denmark.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Muller Loose, Simone
    Technische Universität Dresden, Germany; University of South Australia, Australia.
    Lengard Almli, Valerie
    Nofima, Norway.
    This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home2017Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 56, s. 80-92Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food waste has received increasing scientific and societal attention during the last decade. One important cause of food waste is thought to be the un-willingness of supply chains and consumers to sell, purchase, and consume suboptimal or imperfect foods. Yet, empirical research on this issue is scarce and contradictory. The current research investigates under which conditions consumers purchase or consume foods that deviate from regular products in terms of appearance standards, date labelling, or damaged packaging, without deviation on the intrinsic quality or safety. An online choice experiment among 4214 consumers from five Northern European countries reveals that consumer preferences for suboptimal products differ depending on whether the consumer is in a supermarket or at home, and depending on the type of sub-optimality. Moreover, consumer choices, discount preferences, and waste behaviors of suboptimal products are influenced by demographics (nationality, age), by personality characteristics (value orientation, commitment to environmental sustainability, and perceived consumer effectiveness in saving the environment), and by individual-waste aspects (perceived food waste of the household, perceived importance of food waste, engaging in shopping/cooking). These findings provide important insights into consumer preferences for suboptimal products, and useful suggestions for supply-chain regulations on suboptimal products.

  • 8.
    Giacalone, Davide
    et al.
    University of Copenhagen, Denmark.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour. University of Copenhagen, Denmark; Kristianstad University, Sweden.
    Kremer, Stefanie
    Wageningen University and Research Centre, The Netherlands.
    Frøst, Michael Bom
    University of Copenhagen, Denmark.
    Bredie, Wender L. P.
    University of Copenhagen, Denmark.
    Olsson, Viktoria
    Kristianstad University, Sweden.
    Otto, Marie H.
    University of Copenhagen, Denmark.
    Skjoldborg, Signe
    University of Copenhagen, Denmark.
    Lindberg, Ulla
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Risvik, Einar
    Nofima AS, Norway; University of Stavanger, Norway.
    Health and quality of life in an aging population - Food and beyond2016Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 47, s. 166-170Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed. The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.

  • 9. Grunert, K.G.
    et al.
    Lahteenmaki, L.
    Asger Nielsen, N.
    Poulsen, J.B.
    Ueland, O.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Consumer perceptions of food products involving genetic modification: Results from a qualitative study in four Nordic countries2001Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 12, nr 8, s. 527-542Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Product descriptions of cheese, candy and salmon products were presented to samples of respondents in four Nordic countries. The descriptions represented various applications of genetic modification (GM), varied along a 'distance' dimension and a 'what is modified' dimension, and were presented along with a conventionally produced product. Respondents ranked the products according to preference, and their perceptions were ascertained by the laddering method. Results indicate that respondents regard 'non-GM' as a value in itself, and associate the use of GM with a host of negative consequences and risks, but mostly with uncertainty and unhealthiness. Benefits of the use of GM were perceived and regarded as relevant, but could not compensate for the negative associations. The 'distance' dimension had a clear impact on consumer preferences, whereas the 'what is modified' dimension had effects which were product specific. © 2001 Elsevier Science Ltd.

  • 10.
    Hartvig, Ditte L.
    et al.
    University of Copenhagen, Denmark.
    Hausner, Helene
    University of Copenhagen, Denmark.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik. University of Copenhagen, Denmark; Kristianstad University, Sweden.
    Ritz, Christian
    University of Copenhagen, Denmark.
    Bredie, Wender L. P.
    University of Copenhagen, Denmark.
    Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children2015Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 39, s. 228-235Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In several studies, it has been found that repeated exposure to a novel food increases children’s acceptance of the exposure food. The present study, investigated how repeated exposure influences the acceptance of two Nordic berry juices, and whether the development depends on initial liking of the product, in 9–11 year-old children. The study had 317 participants. Two groups of children were exposed to either sea-buckthorn (n = 92) or aronia (n = 105) juice eight times, and performed two follow-up sessions 3 and 6 months after the 8th exposure. A third group (n = 120) served as controls. During pre and post-test sessions all participating children evaluated acceptance of both juices.

    Intake of sea-buckthorn juice increased significantly over the eight exposures (55.1 ± 7.3 till 108.8 ± 12.3) and remained high after 6 months (131.1 ± 13.2). Intake of aronia juice was only increased at follow-up sessions. Liking did not develop significantly for any of the juices across exposures. When children were grouped by their initial liking increased intake across exposures was observed regardless of initial liking of sea-buckthorn. Liking developed similarly for both juices. A significant increase was found for the ‘initial dislikers’ only. This study demonstrates how exposure effects are influenced by initial liking; it appears that changes in familiarity explain the changes seen for sea-buckthorn among ‘dislikers’. ‘Initial dislikers’ had the most benefit from repeated exposures, but did not reach ‘initial likers’ across eight exposures; more exposures in the group of ‘initial dislikers’ had possibly led to even higher liking and intake. The increased intake observed for ‘neutral likers’ and ‘initial likers’ of sea-buckthorn was not explained by increased familiarity or increased liking.

  • 11. Jacobsson, A.
    et al.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Influence of packaging material and storage condition on the sensory quality of broccoli2004Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 15, nr 4, s. 301-310Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for 1 week, either at a constant temperature of 10-°C or for 3 days at 4-;°C, followed by 4 days at 10-;°C. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O2, 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. © 2003 Elsevier Ltd. All rights reserved.

  • 12.
    Janestad, Hans
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ruhe, A.
    Hall, Gunnar
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Modelling of dynamic flavour properties with ordinary differential equations2000Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 11, nr 4, s. 323-329Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model. © 2000 Elsevier Science Ltd.

  • 13.
    Karlsson, Simon
    et al.
    RISE Research Institutes of Sweden, Säkerhet och transport, Mätteknik.
    Harris, Kathryn L
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Melin, Jeanette
    RISE Research Institutes of Sweden, Säkerhet och transport, Mätteknik.
    Lahne, Jacob
    Virginia Polytechnic Institute and State University, USA.
    Wolfson, Julia
    John Hopkins University, USA.
    Collier, Elizabeth S
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign. Linköping University, Sweden.
    An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory2023Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 108, artikel-id 104880Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Cooking and Food Provisioning Action Scale (CAFPAS) is a 28-item validated tool for measuring food agency, a latent construct representing an individual's ability to make and achieve food-preparation and -provisioning goals. Here, key measurement parameters (targeting, threshold ordering, item fit, unidimensionality, differential item functioning, local dependency, and person reliability) of the CAFPAS are evaluated using a specific case of item response theory, Rasch analysis, on data from a development sample (N = 1853; 910 from Sweden; 943 from the US). Winsteps (v.5.1.7) is used for this analysis. The similarity of the Swedish version of the CAFPAS to the original is also assessed. Based on an iterative assessment of the measurement properties with different combinations of items in the development sample, ways to shorten the CAFPAS without jeopardizing construct validity or person reliability are examined. After removing items that do not fit the Rasch model, or that appear redundant in relation to other items, an 11-item version (CAFPAS-short) is suggested and tested using further Rasch analysis on both the development sample and an additional US-based validation sample (N = 1457). Scores of cooking confidence and attitudes are then modelled with measures from the CAFPAS and CAFPAS-short using frequentist and Bayesian analysis. Results suggest that the CAFPAS-short performs similarly to the full-length version, and potential future improvements to the CAFPAS are discussed. This study represents a successful application of item response theory to investigate and shorten a psychometric scale, reducing cognitive load on participants in studies using the CAFPAS whilst minimizing loss of data reliability. © 2023 The Author(s)

  • 14.
    Kim, Ansung
    et al.
    Örebro University, Sweden.
    Öström, Åsa
    Örebro University, Sweden.
    Mihnea, Mihaela
    Örebro University, Sweden.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives2024Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 116, artikel-id 105132Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the consumer’s attitude towards meat. This study determined the relationship between consumers’ level of meat attachment (MA) on their sensory perceptions of and preference for commercial PBMAs, and their drivers of liking. MA was measured by the Meat Attachment Questionnaire (MAQ); consumers with either low or high MA (LMA and HMA, respectively) were invited to participate in the study (n = 99). The sensory characteristics of seven PBMAs were evaluated using a rate-all-that-apply (RATA) questionnaire, along with an ideal profile and product hedonics. Consumers with LMA had significantly higher overall, aroma, and taste liking, compared with consumers with HMA. Both LMA and HMA consumers similarly discriminated among the sensory properties of PBMAs and the ideal profile. Nevertheless, a further adapted penalty analysis showed subtle differences in consumers’ penalisation of sensory attributes depending on MA level. These findings could be used for future research and the development of PBMAs based on consumers’ MA; they could also be extended for application in a meal context where the PBMAs are consumed. 

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  • 15.
    Lagerkvist, Carl Johan
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour. SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    A theoretical description and experimental exploration of tri-reference point theory with respect to food choice2015Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 41, s. 60-74Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Recent findings within behavioural decision-making suggest that individuals make use of a tri-reference point set when making choices. This implies that choices and preference formation among competing products that are considered acceptable, but differ in desirability, are formed differently along the continuum from bottom line to target level. This study examined whether personal goals, as multiple reference points in relation to food product choice, inherit the properties of a value function. It was posited that goals as cognitive constructs are translated through the target object (the product) and through judgement and context into a representation of identified product preferences. The types of preferences that characterise the different goal levels were then analysed using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 236 consumers. The existence of tri-reference point dependence was strongly supported, with the data indicating that product choices and preferences were moderated by transitions across reference states. Moreover, during transitions notable relative changes in evaluation of the product were identified. These results have normative implications for food product marketing in terms of targeting consumer needs. More importantly, they have strong methodological implications for studies on consumer preferences

  • 16.
    Lagerkvist, Carl Johan
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Åström, Annika
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Product satisfaction in food choice is multiple-reference dependent: Evidence from an in-store non-hypothetical consumer experiment on bread2017Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 56, s. 8-17Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Consumer behaviour is goal-orientated. In food product research, goals as cognitive constructs have been shown to translate through the product into an evaluation of product attributes and onto actual choice. In relation to food consumer behaviour and food product choice, however, the manner by which goals operate on post-purchase affective states (need fulfilment) has been largely unexplored. This study examined how food product attributes relate to consumer satisfaction and how this association differs along the goal gradient. We posited that goals are translated through the target object (the product) into a satisfaction representation of product attributes of the identified product. Based on tri-reference point (TRP) goal dependency and the Kano approach to satisfaction measurement, we then analysed the product attribute satisfaction that characterised different goal levels using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 229 consumers. The existence of TRP dependence on product attribute satisfaction was strongly supported, indicating that need fulfilment was directed by transitions across goal reference states. Moreover, a lack of direct proportionality between goal valuation and the instrumentality of the product attributes as means to need fulfilment was identified. These results have normative implications for food product development and research in terms of targeting consumer needs.

  • 17. Lahteenmaki, L.
    et al.
    Grunert, K.
    Ueland, O.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Arvola, A.
    Bech-Larsen, T.
    Acceptability of genetically modified cheese presented as real product alternative2002Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 13, nr 42193, s. 523-533Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content. © 2002 Elsevier Science Ltd. All rights reserved.

  • 18.
    Langton, Maud
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Texture as a reflection of microstructure1996Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, nr 42067, s. 185-191Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.

  • 19.
    Langton, Maud
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Texture as a reflection of microstructure1996Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, nr 42067, s. 185-191Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.

  • 20.
    Lundgren, Birgit
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Karlstrom, B.
    Torrang-Lindbom, G.
    Andersson, Yngve
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Clapperton, J.
    Extruded wheat flour: Flavour and texture-comparison of evaluations by two laboratories1991Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 3, nr 1, s. 1-12Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Intensities of flavour and texture attributes of 23 extruded wheat flour samples were evaluated by two laboratory panels in Sweden and in the UK. For most attributes good agreement between the two panels was obtained. Discrepancies were considered to be caused by inadequate definition of the terms. © 1992.

  • 21.
    Niimi, Jun
    et al.
    University of Otago, New Zealand; CSIRO, Australia.
    Eddy, A. I.
    Overington, A. R.
    Heenan, S. P.
    Silcock, P.
    Bremer, P. J.
    Delahunty, C. M.
    Aroma-taste interactions between a model cheese aroma and five basic tastes in solution2014Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 31, nr 1Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes - sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) - were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste-aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n=10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste-aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character. 

  • 22.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Hörlin, Elizabeth
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Sörensen, Victoria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Bendtsen, Marcus
    Linköping University, Sweden.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)2022Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 95, artikel-id 104377Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The impact of testing locations, home use test (HUT) and central location test (CLT) on consumer evaluations of food products using rate all that apply (RATA) was investigated. As a case study, eight cold cuts were evaluated: four vegetarian/vegan and four meat-based products. A between-subjects design was used, whereby consumers were randomly allocated to either HUT or CLT test location (58 and 71 consumers, respectively). To retain as much similarity as possible across locations, consumers in both groups received identical bags of products with palate cleansers and instructions. Consumers evaluated the products using a lexicon consisting of 32 sensory attributes based on similar studies and benchtop tasting, using RATA with 7pt scales. A total of 30 and 31 attributes differed significantly (p < 0.05) across the products for HUT and CLT, respectively. Sample discrimination was similar between the two locations. Location significantly (p < 0.05) affected discrimination of 14 attributes, but a particular location having consistently higher attribute means was not observed. Bootstrapping of the attribute means per product showed no significant differences between the two testing locations, and multilevel regression models using Bayesian inference did not reveal marked differences in expected ratings between locations. Further comparisons of sample discrimination patterns through principal component analysis showed that the two locations were very similar, including the overlap of confidence ellipses. The between-subjects design strengthens the results: that comparable sensory profiles were obtained from different consumers in different testing locations supports the notion that RATA data from consumers can be reliably collected for relatively sensorially distinct products with minimal data compromise.

  • 23.
    Niimi, Jun
    et al.
    University of Adelaide, Australia.
    Liu, M.
    Bastian, S. E. P.
    Flavour-tactile cross-modal sensory interactions: The case for astringency2017Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 62, s. 106-110Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The objective of the present study determined cross-modal sensory interactions between volatile stimuli elicited by 3-isobutyl-2-methoxypyrazine (IBMP) and orange extract, and the astringent stimulus aluminium ammonium sulphate dodecahydrate (alum). Three concentration levels of each volatile stimulus was individually combined with three levels of alum in aqueous solutions, giving a 32 full factorial design per alum-volatile combination. A panel of 12 assessors participated in the study; they were familiarised with the perceptual characters of the stimuli individually, as well as practise on scale usage for rating attribute intensities. Three sensory attributes (flavour, astringency and sourness intensity) were evaluated for each alum-volatile mixture in aqueous solutions, in duplicate. Orange flavour intensities were significantly (p = 0.016) enhanced by the addition of alum, specifically at 700 mg/L alum when compared from the control of no added alum. Astringency of alum was significantly (p = 0.014) enhanced by IBMP, in particular at 4 ng/L but not at 14 ng/L. The mechanisms behind orange flavour enhancement may stem from the sourness of alum as opposed to its astringency, but this requires further confirmatory tests. Astringency enhancement by IBMP on the other hand may have occurred either from previous learning, from an innate biological mechanism, or a combination of both. All cross-modal interaction effects were repeatable and quantified enhancement of astringency by aroma has been demonstrated in the current study for the first time

  • 24.
    Niimi, Jun
    et al.
    University of Otago, New Zealand.
    Overington, A. R.
    Silcock, P.
    Bremer, P. J.
    Delahunty, C. M.
    Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures2016Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 48, s. 70-80Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma×5 NaCl×5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n=8-10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.

  • 25.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Sörensen, Victoria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Mihnea, Mihaela
    RISE Research Institutes of Sweden.
    Valentin, Dominique
    Université Bourgogne Franche Comté, France.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Collier, Elizabeth
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?2023Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 99, artikel-id 104563Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooking ability on hedonics and sensory discrimination of meat and meat substitutes is currently under-researched. The present study investigated such effects. Consumers (N = 101) of varying cooking ability and food neophobia (measured using questionnaires) tasted and evaluated six mince products (one beef and five meat substitutes - three soybean-based, one mycoprotein-based, and one oat-based) prepared in a Bolognese sauce. They rated liking for overall, appearance, aroma, taste/flavour, and texture, and profiled the products sensorially using check-all-that-apply (CATA). It was found that meat substitutes can be liked just as much as, if not more than, beef in the application of Bolognese sauce. No main effects of cooking ability were found for any modality of liking, though an interaction between cooking ability and sample was found for liking of flavour/taste. Consumers’ ability to sensorially discriminate between the Bolognese sauces was not dependent on their cooking ability. Several attributes that contributed to (dis)liking were identified. An additional online sample (N = 288) completed only the cooking ability and food neophobia questionnaires. A negative relationship was detected between cooking ability and food neophobia for the combined consumer and online datasets (total N = 389).

  • 26.
    Wendin, Karin
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Allesen-Holm, B.H.
    Bredie, W.L.P.
    Do facial reactions add new dimensions to measuring sensory responses to basic tastes?2011Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 22, nr 4, s. 346-354Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions.Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed.Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes. © 2011 Elsevier Ltd.

  • 27.
    Wendin, Karin
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Janestad, Hans
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hall, Gunnar
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Modelling and analysis of dynamic sensory data2003Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 14, nr 8, s. 663-671Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings. © 2003 Elsevier Ltd. All rights reserved.

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