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Berčík J, Vietoris V, Korčok M, Rusková A, Durec J, Neomániová K. Organoleptic properties and neuroimaging response on the perception of edible gels. Heliyon 2025; 11:e41649. [PMID: 39866423 PMCID: PMC11758417 DOI: 10.1016/j.heliyon.2025.e41649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 12/25/2024] [Accepted: 01/02/2025] [Indexed: 01/28/2025] Open
Abstract
The rapidly increasing number of elderly people in the world highlights the need for the development of innovative foods with modified textures that do not expose the elderly to the risks associated with food consumption (risk of aspiration, suffocation, and chocking). Providing specific food such as edible gel for the elderly population and the study of their properties is a challenge for the scientific community. There are some available gels in the supermarkets destined for the sports population, with specific texture and technological properties that could be used and extrapolated for senior people. To explore this potential, five types of sport commercial gels purchased from a local Slovak market were characterized in order to evaluate their technological properties and to know if these types of gels are suitable for the senior population. The energy gels were evaluated using acceptance testing, involving 75 seniors who evaluated important organoleptic attributes by a combination of hedonic and intensity scales. The same consumer panel then profiled the gels using the Temporal Dominance of Sensations (TDS) technique. The prevalence of food neophobia was measured with the Food Neophobia Scale (FNS) and also using neuroimaging and biometric methods. The results suggest that there are significant differences in the perception of edible gels, as confirmed by measurements via electroencephalography (EEG) and Facereading. We conclude by suggesting the potential of specific foods such as edible gels for the elderly population as our findings also confirm that the composition of these specific and sustainable foods may elicit different perceptions. This highlights the need to use biometric and neuroimaging methods in food research in order to create more optimal formulations for specific populations.
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Affiliation(s)
- Jakub Berčík
- Institute of Marketing, Trade and Social Studies, Faculty of Economics and Management, Slovak University of Agriculture, 949 76, Nitra, Slovakia
| | - Vladimír Vietoris
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76, Nitra, Slovakia
| | - Melina Korčok
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76, Nitra, Slovakia
| | - Adriana Rusková
- Institute of Marketing, Trade and Social Studies, Faculty of Economics and Management, Slovak University of Agriculture, 949 76, Nitra, Slovakia
| | - Ján Durec
- McCarter, Inc., 821 01, Bratislava, Slovakia
| | - Katarína Neomániová
- Institute of Marketing, Trade and Social Studies, Faculty of Economics and Management, Slovak University of Agriculture, 949 76, Nitra, Slovakia
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Sorokowska A, Chabin D, Kamieńska A, Barszcz S, Byczyńska K, Fuławka K, Urbanek A, Oleszkiewicz A. Olfactory performance and odor liking are negatively associated with food neophobia in children aged between 3 and 9 years. Nutr J 2024; 23:105. [PMID: 39261883 PMCID: PMC11389506 DOI: 10.1186/s12937-024-01011-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Accepted: 09/03/2024] [Indexed: 09/13/2024] Open
Abstract
BACKGROUND Child food neophobia, i.e., rejection or avoidance of novel foods at a young age, is a prevalent nutrition problem that affects the quality of children's diet and impedes the development of healthy food preferences. Sensory sensitivity can relate to the degree of food neophobia, but previous studies rarely focused on the olfactory component of this problem in children. OBJECTIVE We aimed to thoroughly examine the relationship between various aspects of olfactory sensitivity and food neophobia in children. METHODS 246 children aged between three and nine years took part in a food neophobia assessment as well as in a comprehensive, psychophysical olfactory testing. RESULTS We found that certain smell perception aspects such as lower odor liking, poorer odor identification ability as well as lower sensitivity to an unknown non-food odor all significantly predicted higher food neophobia in children. Among individual characteristics of either a child or a caregiver, only the child's age significantly and positively predicted food neophobia. The exploratory model looking into the role of family environment factors predicting self-reported food neophobia in children revealed that food neophobia was associated with lower control given to a child in this child's feeding process, as well as with a more frequent use of food as a reward in feeding. CONCLUSIONS We suggest that suppressed olfactory perception and performance can play a unique role in child nutritional difficulties. The study inspires further considerations of olfaction-engaging interventions to counteract food-neophobia in children.
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Affiliation(s)
- Agnieszka Sorokowska
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland.
| | - Dominika Chabin
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Aleksandra Kamieńska
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Sabina Barszcz
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Katarzyna Byczyńska
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Klaudia Fuławka
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Arkadiusz Urbanek
- Institute of Pedagogy, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
| | - Anna Oleszkiewicz
- Institute of Psychology, University of Wroclaw, ul. Dawida 1, Wroclaw, 50-527, Poland
- Smell and Taste Clinic, Technische Universität Dresden, Fetscherstr. 74, 01307, Dresden, Germany
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Prescott J, Spinelli S. Arousal and the modulation of sensory experience: evidence from food-related emotions. Philos Trans R Soc Lond B Biol Sci 2024; 379:20230255. [PMID: 39005029 PMCID: PMC11444218 DOI: 10.1098/rstb.2023.0255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 03/04/2024] [Indexed: 07/16/2024] Open
Abstract
Across sensory systems, several stimulus collative characteristics, including intensity, novelty, complexity and perceived dangerousness, are known to elicit high levels of physiological and psychological arousal. It has become apparent that food rejections by both children and adults are frequently linked to such arousal-inducing characteristics. This paper examines how arousal and arousability are important elements in responding to stimuli generally, but specifically to foods, ultimately influencing food preferences and choices. It is clear that responses to sensory properties are subject not just to variations in perceptual sensitivity due to genetics or experience-as in the case of widely rejected qualities such as bitterness or pungency-but also to the arousal potential of those stimuli. Moreover, this is linked to various enduring aspects of personality, suggesting that the impact of arousal on food choices is merely one aspect of a more general sensory sensitivity. The impact of diet on various health outcomes underlines the importance of understanding the relationship of arousal to food choices. This article is part of the theme issue 'Sensing and feeling: an integrative approach to sensory processing and emotional experience'.
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Affiliation(s)
- John Prescott
- Psychology, University of Newcastle, Callaghan, New South Wales 2308, Australia
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, 50144 Firenze, Italy
| | - Sara Spinelli
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, 50144 Firenze, Italy
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Stuldreher IV, Van der Burg E, Velut S, Toet A, van Os DE, Hiraguchi H, Hogervorst MA, Zandstra EH, Van Erp JBF, Brouwer AM. Electrodermal activity as an index of food neophobia outside the lab. FRONTIERS IN NEUROERGONOMICS 2024; 4:1297722. [PMID: 38234468 PMCID: PMC10790829 DOI: 10.3389/fnrgo.2023.1297722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Accepted: 12/07/2023] [Indexed: 01/19/2024]
Abstract
Introduction Understanding how food neophobia affects food experience may help to shift toward sustainable diets. Previous research suggests that individuals with higher food neophobia are more aroused and attentive when observing food-related stimuli. The present study examined whether electrodermal activity (EDA), as index of arousal, relates to food neophobia outside the lab when exposed to a single piece of food. Methods The EDA of 153 participants was analyzed as part of a larger experiment conducted at a festival. Participants completed the 10-item Food Neophobia Scale. Subsequently, they saw three lids covering three foods: a hotdog labeled as "meat", a hotdog labeled as "100% plant-based", and tofu labeled as "100% plant-based". Participants lifted the lids consecutively and the area-under-the-curve (AUC) of the skin conductance response (SCR) was captured between 20 s before and 20 s after each food reveal. Results We found a significant positive correlation between food neophobia and AUC of SCR during presentation of the first and second hotdog and a trend for tofu. These correlations remained significant even when only including the SCR data prior to the food reveal (i.e., an anticipatory response). Discussion The association between food neophobia and EDA indicates that food neophobic individuals are more aroused upon the presentation of food. We show for the first time that the anticipation of being presented with food already increased arousal for food neophobic individuals. These findings also indicate that EDA can be meaningfully determined using wearables outside the lab, in a relatively uncontrolled setting for single-trial analysis.
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Affiliation(s)
- Ivo V. Stuldreher
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Human Media Interaction, University of Twente, Enschede, Netherlands
| | - Erik Van der Burg
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Brain and Cognition, University of Amsterdam, Amsterdam, Netherlands
| | - Sebastien Velut
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Alexander Toet
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Demi E. van Os
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
| | | | - Maarten A. Hogervorst
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Elizabeth H. Zandstra
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Consumer Science Insight, Unilever Foods Innovation Centre Wageningen, Wageningen, Netherlands
| | - Jan B. F. Van Erp
- Human Media Interaction, University of Twente, Enschede, Netherlands
- Human Machine Teaming, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Anne-Marie Brouwer
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, Netherlands
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Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int 2023; 173:113342. [PMID: 37803693 DOI: 10.1016/j.foodres.2023.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/03/2023] [Accepted: 07/31/2023] [Indexed: 10/08/2023]
Abstract
The innate aversion to warning sensations is an important barrier to the acceptance of vegetable food often characterized by bitter and sour tastes, and astringency. Large individual variations exist in preference for this food category. The present study aimed at exploring differences in demographics, anthropometrics, taste responsiveness, personality traits and attitudes in consumers differing in their preference for vegetable food with varied levels of warning sensations. A panel of Italian consumers (n = 718; 53.6% women, age 18-74 years) self-reported familiarity with, preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: High Warning-Vegetable Consumers (HWVC, n = 464) and Low-Warning Vegetable Consumers (LWVC, n = 254). HWVC showed higher familiarity with and preference for vegetables as a whole and higher choice of vegetables characterized by warning sensations than LWVC. HWVC were more represented by older and normal weight individuals as compared to LWVC. Differences among clusters in liking for and perception of a phenol-enriched plant-based food model specifically developed to induce different levels of bitterness, sourness and astringency were found. HWVC rated bitterness, sourness, and astringency lower and liking higher than LWVC. Scores in anxiety-related psychological traits were lower while attitudes to healthy and high-quality food choice were higher in HWVC than in LWVC. The results of the present study depicted a coherent interplay among several person-related dimensions in modulating preference for vegetable foods. Higher responsiveness to warning sensations, higher level of anxiety-related traits, lower importance assigned to food healthy/quality aspects and younger age all acted as barriers to exposure and acceptance of vegetable food and call for a multidimensional approach to promote the consumption of this food category.
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Affiliation(s)
- L Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
| | - S Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - J Prescott
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy; TasteMatters Research & Consulting, Sydney, Australia
| | - E Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - C Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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Jaeger SR, Hedderley D, Prescott J. High arousal as the source of food rejection in food neophobia. Food Res Int 2023; 168:112795. [PMID: 37120240 DOI: 10.1016/j.foodres.2023.112795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 01/17/2023] [Accepted: 04/03/2023] [Indexed: 05/01/2023]
Abstract
Food neophobia (FN) at moderate to high levels is very common among adult populations in all cultures and is usually defined in terms of rejection of unfamiliar foods. However, food rejection in FN is only partly related to food familiarity. Experimental and survey studies have suggested that unpleasantly high arousal may be induced by food novelty, but also be produced by foods with intense or complex flavours, that are perceived as dangerous or foreign, or that have unusual ingredients. Liking for foods with these characteristics have recently been shown to be strongly negatively associated with FN. Thus, induced high arousal may underlie food rejection in FN. Here, we collected familiarity, liking and arousal ratings, and scores on the standard Food Neophobia Scale from more than 7000 consumers in four countries - Australia, United Kingdom, Singapore, Malaysia - for a series of food names that were manipulated to produce standard and 'high arousal' (variant) versions of the same foods. Consistent across all four countries, arousal ratings increased, and liking decreased, with decreases in food familiarity. Variant food names were always associated with ratings of higher arousal than the standard names. The variant foods were generally less familiar than the standard foods, although this was not a necessary condition for their higher arousal ratings, suggesting that the other arousal-inducing factors (e.g., flavour intensity) also played a role. Across all foods, arousal ratings increased, and liking ratings decreased, as FN increased, but these effects were accentuated for the variant foods. The consistency of these effects across multiple countries supports a view that arousal is universally a strong determinant of liking for foods and that this underlies the rejection of foods, familiar and novel, in FN.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road Private Bag 92169, Auckland 1142, New Zealand; Vescor Research, Hellerup, Copenhagen, Denmark.
| | - Duncan Hedderley
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road Private Bag 92169, Auckland 1142, New Zealand.
| | - John Prescott
- TasteMatters Research & Consulting, PO Box Q1150, QVB Post Office, Sydney, NSW 1230, Australia; Dept DAGRI, Università degli Studi di Firenze, Italy.
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Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ). Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Gauthier I, Fiestan G. Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Prescott J, Chheang SL, Jaeger SR. Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally. J SENS STUD 2022. [DOI: 10.1111/joss.12771] [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]
Affiliation(s)
- John Prescott
- TasteMatters Research & Consulting Sydney Australia
- Department DAGRI University of Florence Florence Italy
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
| | - Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
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Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women. Nutrients 2022; 14:nu14071502. [PMID: 35406115 PMCID: PMC9003310 DOI: 10.3390/nu14071502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 01/27/2023] Open
Abstract
Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.
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Jaeger SR, Prescott J, Worch T. Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104439] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Lim TJ, Okine RN, Kershaw JC. Health- or Environment-Focused Text Messages as a Potential Strategy to Increase Plant-Based Eating among Young Adults: An Exploratory Study. Foods 2021; 10:foods10123147. [PMID: 34945698 PMCID: PMC8701197 DOI: 10.3390/foods10123147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022] Open
Abstract
Previous plant-based diet (PBD) adoption strategies have primarily focused on health rather than environmental rationale and meat reduction rather than plant-based protein promotion. In this study, we explored the effect of a theory-informed text-message intervention on dietary intentions and behaviors in young adult omnivores and the potential explanatory role of PBD beliefs, subjective norm, self-efficacy, moral norm, and health and environmental values. Participants completed baseline questionnaires and reported dietary intake before being randomly assigned to receive 2–3 health- or environment-focused text messages per week for eight weeks and then repeated baseline assessments. Although we did not see significant changes in meat or plant protein intake, we did observe a marked decrease in intentions to consume animal protein and a marginal increase in fruit and vegetable consumption intention. We identified subjective norms, self-efficacy, and moral satisfaction as the strongest predictors of changes in intention to consume animal or plant protein. Although few group differences were observed, those receiving environment-focused text messages experienced a greater change in values and were more likely to increase vegetable intake. Messages that improve sustainability awareness and provide practical adoption strategies may be part of an effective strategy to influence PBD intake among young adults.
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Affiliation(s)
- Tze Joo Lim
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Richard Nii Okine
- Department of Mathematics and Statistics, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Jonathan C. Kershaw
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
- Correspondence: ; Tel.: +1-419-372-4579
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