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Jaeger SR, Rasmussen MA. Importance of data preparation when analysing written responses to open-ended questions: An empirical assessment and comparison with manual coding. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104270] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Cardello AV, Jaeger SR. Questionnaires should be the default method in food-related emotion research. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104180] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Jaeger SR, Chheang SL, Jin D, Ryan G, Worch T. The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104217] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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Jaeger SR, Vidal L, Ares G. Should emoji replace emotion words in questionnaire-based food-related consumer research? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104121] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Jaeger SR, Vidal L, Ares G, Chheang SL, Spinelli S. Healthier eating: Covid-19 disruption as a catalyst for positive change. Food Qual Prefer 2021; 92:104220. [PMID: 36567730 PMCID: PMC9759298 DOI: 10.1016/j.foodqual.2021.104220] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/03/2021] [Accepted: 02/25/2021] [Indexed: 12/27/2022]
Abstract
Healthy and sustainable diets are necessary for global development goals, but people struggle to modify their eating behaviours which are often habitual and resistant to change. However, disruption can provide the impetus for change, and in the present research we view the Covid-19 pandemic as a potential catalytic disruption with the potential to induce positive behaviour change. Data were obtained from ~900 USA adults, of which 44% self-reported to have made positive dietary change/s. Those who did so tended to be younger rather than older and with higher educational attainment. They also were less food neophobic than people who did not make positive change/s and placed greater importance on health as a motive of daily decisions about what to eat and drink. The contribution of psychographic variables in differentiating between groups of people who did / did not make positive changes once again show their importance in uncovering and explaining the complex factors that motivate food-related consumer behaviour. It seems this holds also when daily lives are disrupted by unforeseen events.
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Ares G, Vidal L, Jaeger SR. How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires. J SENS STUD 2021. [DOI: 10.1111/joss.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Vidal L, Ares G, Jaeger SR. Differences in citation proportions in
CATA
questions can be interpreted as differences perceived intensity of sensory attributes. J SENS STUD 2021. [DOI: 10.1111/joss.12695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Giacalone D, Jaeger SR. Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding. Appetite 2021; 167:105589. [PMID: 34252494 DOI: 10.1016/j.appet.2021.105589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 11/25/2022]
Abstract
Measures of product performance that effectively predict food and beverage choices are highly sought after. A simple method to add value to hedonic data is that of item-by-use (IBU) appropriateness, where consumers are presented with a list of possible consumption situations and asked to indicate how well a product fits them. A persistent misconception surrounding this approach is that it is relevant for discriminating between different products, but not between variants within the same product category, which is often the focus of sensory and consumer studies. To provide a deeper understanding of the sensory underpinnings of appropriateness, the present work presents experimental evidence from six consumer studies (116-210 consumers per study) employing unbranded product variants from the same category. Products were successfully discriminated based on IBU appropriateness in all studies, even when sensory variation was unidimensional and controlled (such as a basic lemonade recipe varying in sugar content). While product differentiation based on the sensory profiles was greater than differentiation based on appropriateness, the results clearly show that sensory variation, in and of itself, is sufficient to elicit differences in perceived appropriateness. As expected, the degree of inter-product differences in appropriateness was approximately linearly related to the degree of differences in sensory profiles. Finally, while some sensory properties independently affected perceived appropriateness, the magnitude (and in some cases the direction) of the effects often depended on the level of product liking.
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Jaeger SR, Roigard CM, Chheang SL. The valence × arousal circumplex-inspired emotion questionnaire (CEQ): Effect of response format and question layout. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104172] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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35
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Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Jaeger SR, Roigard CM, Ryan G, Jin D, Giacalone D. Consumer segmentation based on situational appropriateness ratings: Partial replication and extension. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Jaeger SR, Roigard CM, Hunter DC, Worch T. Importance of food choice motives vary with degree of food neophobia. Appetite 2020; 159:105056. [PMID: 33271199 DOI: 10.1016/j.appet.2020.105056] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 11/15/2020] [Accepted: 11/21/2020] [Indexed: 12/17/2022]
Abstract
Food Neophobia (FN) is a stable trait that measures individuals' propensity to avoid novel/unfamiliar foods. In this research, focus was directed to covariation between FN and food choice factors as measured using two variants of the food choice questionnaire (FCQ). To our knowledge, there are no previous studies which investigates these associations in detail, and in this regard the present research advances understanding of individual differences in FN and FCQ. Existing survey data were used, collected in the USA and Australia with ~1500 and ~750 consumers, respectively. Data from New Zealand came from studies conducted at central location test (CLT) facilities (Ñ400, Ñ1100). There were many consistencies in results across the four studies, and this was noteworthy considering that the data were obtained in 3 different countries across more than 10 years and with participants in CLT and online studies. The FCQ factor Familiarity always gained in importance with increasing FN. The FCQ factor Convenience also always gained in importance with increasing FN, in particular importance of simplicity in preparation and cooking. Conversely, the factors Health and Natural Content decreased in importance, as did factors linked to Environmental and Social Justice concerns. Price and Sensory Appeal remained very important for daily food choices among "neophobic" and "neophilic" consumers alike, and this mirrors past studies from diverse consumer populations. The importance of Mood was low regardless of FN status. Additional research is needed to confirm that these findings generalise to consumers in other countries, and assuming they do, this work contributes to the mounting evidence of the pervasive effects of FN on consumers' food-related experiences and motivations. Determining why FN influences food choice motives is an important next step.
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Vidal L, Ares G, Le Blond M, Jin D, Jaeger SR. Emoji in open‐ended questions: A novel use in product research with consumers. J SENS STUD 2020. [DOI: 10.1111/joss.12610] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Jaeger SR, Vidal L, Swaney‐Stueve M, Xia Y, Ares G. Examination of effects on situational appropriateness when co‐elicited with hedonic product responses. J SENS STUD 2020. [DOI: 10.1111/joss.12609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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40
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Jaeger SR, Jin D, Roigard CM, Le Blond M, Ares G. Risk of hedonic bias in sensory co‐elicitations: Comparison of
CATA
questions and applicability ratings. J SENS STUD 2020. [DOI: 10.1111/joss.12601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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41
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Jaeger SR, Roigard CM, Jin D, Xia Y, Zhong F, Hedderley DI. A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103805] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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42
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Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103884] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Zeng Y, Wang MY, Hunter DC, Matich AJ, McAtee PA, Knäbel M, Hamiaux C, Popowski EA, Jaeger SR, Nieuwenhuizen NJ, Yauk YK, Atkinson RG. Sensory-Directed Genetic and Biochemical Characterization of Volatile Terpene Production in Kiwifruit. PLANT PHYSIOLOGY 2020; 183:51-66. [PMID: 32184346 PMCID: PMC7210626 DOI: 10.1104/pp.20.00186] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 03/01/2020] [Indexed: 05/12/2023]
Abstract
Terpene volatiles are found in many important fruit crops, but their relationship to flavor is poorly understood. Here, we demonstrate using sensory descriptive and discriminant analysis that 1,8-cineole contributes a key floral/eucalyptus note to the aroma of ripe 'Hort16A' kiwifruit (Actinidia chinensis). Two quantitative trait loci (QTLs) for 1,8-cineole production were identified on linkage groups 27 and 29a in a segregating A. chinensis population, with the QTL on LG29a colocating with a complex cluster of putative terpene synthase (TPS)-encoding genes. Transient expression in Nicotiana benthamiana and analysis of recombinant proteins expressed in Escherichia coli showed four genes in the cluster (AcTPS1a-AcTPS1d) encoded functional TPS enzymes, which produced predominantly sabinene, 1,8-cineole, geraniol, and springene, respectively. The terpene profile produced by AcTPS1b closely resembled the terpenes detected in red-fleshed A chinensis AcTPS1b expression correlated with 1,8-cineole content in developing/ripening fruit and also showed a positive correlation with 1,8-cineole content in the mapping population, indicating the basis for segregation is an expression QTL. Transient overexpression of AcTPS1b in Actinidia eriantha fruit confirmed this gene produced 1,8-cineole in Actinidia Structure-function analysis showed AcTPS1a and AcTPS1b are natural variants at key TPS catalytic site residues previously shown to change enzyme specificity in vitro. Together, our results indicate that AcTPS1b is a key gene for production of the signature flavor terpene 1,8-cineole in ripe kiwifruit. Using a sensory-directed strategy for compound identification provides a rational approach for applying marker-aided selection to improving flavor in kiwifruit as well as other fruits.
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Jaeger SR, Swaney-Stueve M, Roigard CM, Jin D, Le Blond M, Ares G. Minimal effect of evoked contexts in product testing with consumers: Case studies using typical consumption situations. Food Res Int 2020; 132:109059. [PMID: 32331632 DOI: 10.1016/j.foodres.2020.109059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 01/31/2020] [Accepted: 02/02/2020] [Indexed: 11/25/2022]
Abstract
Consumer studies conducted under central location test (CLT) conditions continue to be dominant in product research and context evocation have been suggested as an avenue to partly mitigate the lack of real consumption settings. In this research the influence of evoked context on product acceptability was investigated in eight diverse consumer studies (138-268 participants per study) through the use of between-subjects designs that allowed the comparison of hedonic scores obtained with and without evoked context. In a departure from previous research, consumers mentally evoked their typical consumption contexts for the focal product categories and content analysis of descriptions of these situations showed them to often be idiosyncratic. Results were partly product- and situation-specific, and in this regard replicated past research. The evoked context only significantly modified hedonic scores in two of the eight studies, whereas it increased sample discrimination in three studies. Thus, accumulating evidence now supports the conclusion that evoked context is less rather than more likely to impact hedonic responses. Nonetheless, a benefit of context evocation is to give products a more complete meaning, and this may motivate their continued use in CLT settings. For researchers who wish to continue their use, key considerations in implementation are discussed, including relevance in home-use testing (HUT). By asking consumers to describe a typical eating occasion for the tested products, useful understanding of product use and pairings is gained. Such data can be easily elicited from consumers and obtained independently of context evocation.
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Jaeger SR, Jin D, Hunter DC, Roigard CM, Hedderley DI. Multi-response approaches in product-focused investigations: Methodological variations across three case studies. Food Res Int 2020; 132:109113. [PMID: 32331657 DOI: 10.1016/j.foodres.2020.109113] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/24/2020] [Accepted: 02/18/2020] [Indexed: 02/06/2023]
Abstract
Consumers' product experiences are increasingly uncovered using approaches that extend beyond acceptability and sensory perception. The present research is situated in this context and adopts a multi-response approach to jointly obtain attitudinal, conceptual, emotional, situational and/or sensorial evaluations. With the aim of greater methodological understanding, three case studies were conducted with samples in three product categories (fruit- and vegetable-based beverages (n = 10), seafood (n = 6) and chocolate (n = 7)) using consumers from New Zealand (n = 196), India (living in New Zealand) (n = 138) and China (n = 167), conducted in central location (CLT) or home-use test (HUT) settings. Showcasing this multi-response approach and demonstrating its versatility in product research is the main contribution of the research. Across the three case studies different combinations of response types and scaling formats were successfully used (including CATA (check-all-that-apply) questions, yes/no questions and rating scales), and it was also found that tasted foods and written stimuli (food names) served equally well as stimuli. The degree of liking or disliking for individual samples was a useful benchmark against which to interpret the other types of responses, and situational appropriateness, obtained as item-by-use (IBU) responses always contributed unique insights. Facial emoji to obtain product-emotion associations yielded less valuable insights than a conceptualisation task. As expected, and in accordance with the rationale for adopting a multi-response approach, the combination of response types yielded greater stimuli insights than would otherwise have been gained. This held for each of the three case studies and supported future applications using a multi-response approach that extends beyond many related initiatives by including four response types in each case study.
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Jaeger SR, Lee PY, Jin D, Chheang SL, Rojas-Rivas E, Ares G. The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103724] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Jaeger SR, Roigard CM, Le Blond M, Hedderley DI, Giacalone D. Perceived situational appropriateness for foods and beverages: consumer segmentation and relationship with stated liking. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Giacalone D, Jaeger SR. Consumer ratings of situational (‘item-by-use’) appropriateness predict food choice responses obtained in central location tests. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103745] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Spinelli S, Monteleone E, Ares G, Jaeger SR. Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103725] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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50
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Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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