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Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food

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

Deadline for manuscript submissions: 31 August 2024 | Viewed by 11233

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Special Issue Editors

Prof. Dr. Ilija Djekic

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Guest Editor

Faculty of Agriculture, University of Belgrade, Zemun, 11080 Belgrade, Serbia
Interests: food safety and quality; food modeling; sustainable diets; sustainable food production; food sustainability

Prof. Dr. Nada Smigic

E-Mail Website
Guest Editor

Faculty of Agriculture, University of Belgrade, Zemun, 11080 Belgrade, Serbia
Interests: food safety; food microbiology; predictive microbiology; food legislation

Special Issue Information

Dear Colleagues,

It is well known that food triggers various emotions throughout the consumption chain starting from purchase planning and ending with food consumption. Consumer behavior covers topics associated with people and/or households and the decisions they make regarding food purchase planning, shopping, storing, cooking/food preparation, eating, managing food leftovers, and food waste. Attitudes, behavior, and perception are influenced by both intrinsic and extrinsic quality cues.

In this Special issue, we encourage authors to submit original research manuscripts or reviews related to, but not limited to, the following topics: food sensory studies; food oral processing studies; field surveys targeting various food quality issues; field surveys targeting various food safety issues; purchasing patronage and food choice; consumer perceptions associated with intrinsic quality cues; consumer perceptions associated with extrinsic quality cues; food quality 4.0 and sensory science; consumer food preferences; and cross-cultural perception toward various types of food.

Prof. Dr. Ilija Djekic
Prof. Dr. Nada Smigic
Guest Editors

Manuscript Submission Information

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

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

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

Keywords

sensory science and sensometrix
food oral processing and appetite
intrinsic and extrinsic quality attributes
consumer behavior and perception
food quality 4.0

Published Papers (7 papers)

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Research

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21 pages, 2357 KiB

Open AccessArticle

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

by Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry and Ruth M. Hamill

Foods 2024, 13(8), 1197; https://doi.org/10.3390/foods13081197 - 15 Apr 2024

Viewed by 651

Abstract

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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13 pages, 831 KiB

Open AccessArticle

Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study

by Paula Torán-Pereg, Elena Romeo-Arroyo, Stéfani Novoa, Guillermo Pardo and Laura Vázquez-Araújo

Foods 2024, 13(6), 945; https://doi.org/10.3390/foods13060945 - 20 Mar 2024

Viewed by 557

Abstract

Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to investigate the acceptability and perception of an eco-designed product using a home-use-test approach to identify its desired extrinsic features and to better understand how consumers would use the product in a real consumption context. First, three focus groups were conducted to identify the key perceived aspects of the product. A consumer survey was designed with the information gathered from the focus groups, and a home-use-test was then performed (n = 207). Results showed high acceptance of the product, as well as its potential corrections, e.g., to thicken the texture of the sauce. A total of 64% of consumers expressed their willingness to switch from a well-known brand to the new developed product, and this hypothetical shift could lead up to a 58% reduction in greenhouse gas emissions associated with the product use. Understanding consumer expectations at every design stage helps the development of market-viable and sustainable products, and the present research proposes an interesting methodology that can be effectively applied during the final stages of eco-designed food development. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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14 pages, 2350 KiB

Open AccessArticle

Consumer Perception of Food Fraud in Serbia and Montenegro

by Ilija Djekic and Nada Smigic

Foods 2024, 13(1), 53; https://doi.org/10.3390/foods13010053 - 22 Dec 2023

Viewed by 962

Abstract

The main objective of this study was to investigate how food fraud is perceived among consumers in Serbia and Montenegro. A total of 1264 consumers from the two countries participated in an online survey during the second half of 2022, using Google forms^®. In the Serbian population, older or highly educated respondents are aware of different types of fraudulent activities such as substitution, mislabeling, concealment, and counterfeiting. Dilution is mostly recognized by women, the younger population, and students. Consumers believe that trust is the most important factor when purchasing food. The highest level of agreement regarding food fraud is that such activities may pose serious health risks to consumers, and that food inspection services are the most responsible actors in the food chain continuum. When it comes to purchasing food, open green markets are most trustworthy, followed by hypermarkets. Concerning the types of food, fish is most susceptible to fraud, followed by olive oil. This study builds upon existing knowledge of food consumers about food fraud in Europe. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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15 pages, 684 KiB

Open AccessArticle

The Psychological Impact of the Widespread Availability of Palatable Foods Predicts Uncontrolled and Emotional Eating in Adults

by Natália d’Ottaviano Medina, Joana Pereira de Carvalho-Ferreira, Julia Beghini and Diogo Thimoteo da Cunha

Foods 2024, 13(1), 52; https://doi.org/10.3390/foods13010052 - 22 Dec 2023

Viewed by 1028

Abstract

This study aimed to investigate the role of the psychological impact of environments rich in palatable foods on three aspects of eating behavior: cognitive restraint (CR), uncontrolled eating (UE), and emotional eating (EE). The hypotheses were as follows: (a) The psychological impact (i.e., motivation to eat) of an environment rich in palatable foods will positively predict CR, UE, and EE; (b) dieting will predict CR, UE, and EE; and (c) CR, UE, and EE will positively predict body mass index (BMI). This study had a cross-sectional design in which data were collected online from 413 subjects. The psychological impact of food-rich environments (food available, food present, and food tasted) was assessed using the Power of Food Scale (PFS), and CR, UE, and EE were assessed using the Three-Factor Eating Questionnaire (TFEQ-R18). Both instruments were tested for confirmatory factor analysis. The relationship between constructs was measured using partial least-square structural equation modeling (PLS-SEM). “Food available” positively predicted all TFEQ-R18 factors (p < 0.01). “Food present” positively predicted UE (p < 0.001) and EE (p = 0.01). People currently on a diet showed higher levels of CR (p < 0.001) and EE (p = 0.02). UE and EE positively predicted BMI. Thus, CR, UE, and EE were positively predicted by the motivation to consume palatable foods in varying proximity, suggesting that the presence of food and, more importantly, its general availability may be important determinants of eating behavior, particularly UE and EE. Health strategies should consider the influence of the food environment to prevent and better manage impairments in eating behavior. Sex differences suggest that special attention should be paid to women. Furthermore, dieting was associated with higher levels of EE, which in turn was associated with higher BMI. Weight loss interventions should consider this vulnerability. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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15 pages, 3257 KiB

Open AccessArticle

Influence of Pomegranate Appearance Attributes on Consumer Choice, and Identification of Barriers and Drivers for Consumption

by Ana Pons-Gómez, Carlos Albert-Sidro, Julián Bartual, Ferrán Yuste and Cristina Besada

Foods 2023, 12(20), 3803; https://doi.org/10.3390/foods12203803 - 17 Oct 2023

Viewed by 831

Abstract

In a prepurchase situation, consumers base their choice decision on external fruit characteristics, from which they infer internal characteristics. This study investigates consumer preference for pomegranate appearance using a choice-based conjoint analysis with 320 participants. We created 27 images of pomegranates that differed in varietal characteristics: colour (yellow, bicoloured, and red), shape (round, oval, and flattened), and calyx shape (open, semi-open, and closed). Colour was by far the most important factor for consumers, followed by fruit shape and calyx shape. Two preference profiles were identified. Most consumers liked bicolour and red pomegranates equally, and rejected yellow ones, while a smaller group concentrated their choice on bicolour pomegranates. In terms of fruit and calyx shape, oval and flattened fruit and open calyx were the most preferred by both consumer groups. Barriers and drivers for consumption were also investigated. There is still plenty of room to increase pomegranate consumption. Greater availability of pomegranates and ready-to-eat arils in grocery shops, obtaining new unseeded/easier-to-peel varieties, and providing a sensory label would help to overcome current barriers. Marketing campaigns should focus on a pomegranate’s health benefits and its versatility in consumption. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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14 pages, 3200 KiB

Open AccessArticle

Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks

by Yasuyo Matsufuji, Kayoko Ueji and Takashi Yamamoto

Foods 2023, 12(18), 3490; https://doi.org/10.3390/foods12183490 - 19 Sep 2023

Viewed by 1262

Abstract

Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess the capacity to forecast the perceived hedonic ratings of these tastants. Facial expressions of 29 female participants, aged 18–55 years, were captured using a digital camera during their consumption of diverse concentrations of solutions representative of five basic tastes. Employing the widely employed facial expression analysis application FaceReader, the facial expressions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, and anger) characterized by scores ranging from 0 to 1—a numerical manifestation of emotional intensity. Simultaneously, participants rated the hedonics of each solution, utilizing a scale spanning from −5 (extremely unpleasant) to +5 (extremely pleasant). Employing a multiple linear regression analysis, a predictive model for perceived hedonic ratings was devised. The model’s efficacy was scrutinized by assessing emotion scores from 11 additional taste solutions, sampled from 20 other participants. The anticipated hedonic ratings demonstrated robust alignment and agreement with the observed ratings, underpinning the validity of earlier findings even when incorporating diverse software and taste stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting food and beverage hedonics using facial expressions. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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18 pages, 805 KiB

Open AccessSystematic Review

The Influence of Packaging Color on Consumer Perceptions of Healthfulness: A Systematic Review and Theoretical Framework

by Katharina Steiner and Arnd Florack

Foods 2023, 12(21), 3911; https://doi.org/10.3390/foods12213911 - 25 Oct 2023

Cited by 2 | Viewed by 5339

Abstract

When consumers evaluate a new product, packaging design plays a critical role. In particular, packaging color is a dominant design cue that influences consumer perception of a product. Several studies have investigated the influence of color on taste. However, there is limited research on the influence of packaging color on consumer health perception. As healthy eating is a focus for many consumers and public decision-makers, more knowledge is needed. The aim of this review is to provide an overview of empirical studies that have investigated the influence of packaging color on consumers’ health perceptions and to provide a psychological explanation for the observed effects. The systematic review includes 20 empirical studies across different product groups. The results show that packaging color influences consumers’ health perceptions. We argue that the influence of packaging color on consumer health perceptions can be explained by the following mechanisms, which are not mutually exclusive: (1) consumers rely on a color as an explicit signal for health; (2) colors are associated with beliefs that indirectly influence health assessments; and (3) colors trigger mental simulations that influence health assessments. In addition, we provide suggestions for further research that will contribute to a better understanding of when and how packaging color can help consumers make healthier food choices. Full article

(This article belongs to the Special Issue Consumer Behavior and Perception of Intrinsic and Extrinsic Cues Related to Food)

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