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Consumer Preference and Acceptance of Food Products • Derek V Consumer Preference and Acceptance of Food Products Food of Acceptance and Preference Consumer • Derek V. Byrne • Derek V. Consumer Preference and Acceptance of Food Products Edited by Derek V. Byrne Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Consumer Preference and Acceptance of Food Products Consumer Preference and Acceptance of Food Products Editor Derek V. Byrne MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Derek V. Byrne Aarhus University Denmark Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/consumer preference acceptance food). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03943-695-8 (Hbk) ISBN 978-3-03943-696-5 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. vii Preface to ”Consumer Preference and Acceptance of Food Products” ............... ix Derek Victor Byrne Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products Reprinted from: Foods 2020, 9, 1380, doi:10.3390/foods9101380 .................... 1 Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles Spence and Derek Victor Byrne The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review Reprinted from: Foods 2019, 8, 211, doi:10.3390/foods8060211 ..................... 7 Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, Derek Victor Byrne and Ulla Kidmose Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions Reprinted from: Foods 2020, 9, 146, doi:10.3390/foods9020146 ..................... 33 Johanna A. Klotz, Gertrud Winkler and Dirk W. Lachenmeier Influence of the Brewing Temperature on the Taste of Espresso Reprinted from: Foods 2020, 9, 36, doi:10.3390/foods9010036 ..................... 51 Katarzyna Włodarska, Katarzyna Pawlak-Lemanska, ´ Tomasz G´orecki and Ewa Sikorska Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods Reprinted from: Foods 2019, 8, 545, doi:10.3390/foods8110545 ..................... 57 Edward J. Szczygiel, Sungeun Cho and Robin M. Tucker The Effect of Sleep Curtailment on Hedonic Responses to Liquid and Solid Food Reprinted from: Foods 2019, 8, 465, doi:10.3390/foods8100465 ..................... 71 Mette Duerlund, Barbara Vad Andersen and Derek Victor Byrne Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate Reprinted from: Foods 2019, 8, 413, doi:10.3390/foods8090413 ..................... 91 Pascal Ohlhausen and Nina Langen When A Combination of Nudges Decreases Sustainable Food Choices Out-of-Home— The Example of Food Decoys and Descriptive Name Labels Reprinted from: Foods 2020, 9, 557, doi:10.3390/foods9050557 .....................111 Ching-Hua Yeh, Monika Hartmann and Nina Langen The Role of Trust in Explaining Food Choice: Combining Choice Experiment and Attribute Best–Worst Scaling Reprinted from: Foods 2020, 9, 45, doi:10.3390/foods9010045 .....................129 Yeowoon Park, Dongmin Lee, Seoyoung Park and Junghoon Moon Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products Reprinted from: Foods 2020, 9, 351, doi:10.3390/foods9030351 .....................167 v Stefano Massaglia, Danielle Borra, Cristiana Peano, Francesco Sottile and Valentina Maria Merlino Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach Reprinted from: Foods 2019, 8, 266, doi:10.3390/foods8070266 .....................183 Boban Melovic, Dragana Cirovic, Branislav Dudic, Tamara Backovic Vulic and Michal Gregus The Analysis of Marketing Factors Influencing C onsumers’ P references and Acceptance of Organic Food Products—Recommendations for the Optimization of the Offer in a Developing Market Reprinted from: Foods 2020, 9, 259, doi:10.3390/foods9030259 .....................199 vi About the Editor Derek V. Byrne is Professor of Sensory and Consumer Science and Science Leader of the Food Quality Perception & Society (FQS) Team at The Department of Food Science, Aarhus University in Denmark. Derek has a Ph.D. in Sensory Science from the University of Copenhagen and MSc. in Food and Nutritional Science from University College Cork in Ireland. Derek has some 25 years’ experience in sensory and consumer science research, from the senses through to product quality and design and on to the critical importance of sensory science in food industry applicability. The FQS teams focus at Aarhus University is understanding food quality and perception via a cross-disciplinary synergy of multisensory human food analysis, experimental psychology, physiological responses and cognitive neuroscience, in the design and development of high quality, better-tasting, more stimulating, more memorable, and healthier food and drink experiences. The team work in all product categories across the food chain, from primary production to food processing and on to eating and retailing scenarios with the consumer, including fundamental perspectives on the human senses to understanding eating applicability in food quality. In terms of impact the teams outcome areas are the determination of the sensory and perceptual effects of the intake of food products and constituents in relation to human health with a specific focus on, food quality and design, appetite and eating behavior, sweetness and sugar reduction, basic sensory cross modal interactions, the influence food context on eating experience and on to understanding the very fundamentals of how our sensory system works. The FQS teams research is also underpinned by studies on the development of sensory methods and the application of multivariate data analysis in understanding sensory relationships. Moreover, enhancing knowledge about the ways in which variation in foods, contexts and individuals affect consumers’ attitudes, hedonic eating experience and intake is also central in the focus. Derek and his team are also actively involved in transferring this scientific knowledge into practice to support the future food industry and help inform societal food policy aimed at improving eating practices. vii Preface to ”Consumer Preference and Acceptance of Food Products” Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preference and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies. Derek V. Byrne Editor ix foods Editorial Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products Derek Victor Byrne Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus, Denmark; [email protected] Received: 23 September 2020; Accepted: 24 September 2020; Published: 29 September 2020 Abstract: Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play
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