Cross-cultural emotional response to food stimuli: Influence of consumption context

Olegário, Lary Souza; Estévez, Mario; González‐Mohíno, Alberto; Madruga, Marta Suely; Ventanas, Sonia

doi:10.1016/j.foodres.2021.110194

Cited by 12 publications

(16 citation statements)

References 39 publications

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“…Food choices are influenced both by biological factors and by social, cultural and economic factors, with an emphasis, on the last case, on family income and food prices. Thus, feeding is described as a complex process [7]. Recent surveys show that the food consumption of farming families in recent years has passing through changes and their traditional eating habits have been affected [8], as demonstrated in our study.…”

Section: Resultssupporting

confidence: 63%

Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil

Borba

Silverio

Amaral

et al. 2021

EJNFS

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Objective: We tried to learn about the eating habits and their possible consequences on the health of rural residents in the state of Minas Gerais, Brazil in view of the importance of knowing dietary habits in the face of globalization and the risk of developing chronic non-communicable diseases (NCDs). Methods: For this, 1344 people were stratified and interviewed between January 2015 and November 2019, individuals aged 18 years or over, working or residing in the rural area of the micro-region studied were included. Epidemiological, anthropometric and clinical data and assessment of dietary pattern were collected. A survey built and validated by Vigitel was used, and the interviewees received scores referring to food consumption in recent weeks. Thus, they were divided into 3 groups, according to their score, with the highest scoring tertile classified as “adequate”, the medium tertile as “intermediate” and the lowest as “inadequate”. Results: As a result, most interviewees were men (62.7%), overweight (54.03%), between 44.1 years old, and the average educational level of 6.64 years. Women had higher averages of schooling time and higher values of BMI and waist circumference when compared to males. In addition, a higher percentage of women fit the high dietary pattern when compared to men. Most respondents (54.03%) were classified as overweight, followed by normal weight (41.8%) and underweight (4.06%) when assessing BMI. Older age and level of education varied and were associated to a better quality of diet. It is remarkable that the eating habits of the rural population are increasingly like those in urban areas. Even with better food quality, women have worse anthropometric indices than men. Even though food consumption has changed, it does not appear in the habits of older people. Conclusion: However, it is concluded that public policies that promote healthy eating for rural residents are needed.

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Section: Resultssupporting

confidence: 63%

Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil

Borba

Silverio

Amaral

et al. 2021

EJNFS

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“…Panelists know the cooking methods of their own culinary cultures and perceive their foods in more detail. Conversely, they may struggle with full sensory analysis of unfamiliar and non‐traditional foods (Ojeda et al, 2021; Olegario et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…as explained above (Elmacı & Gok, 2021;Gok & Ulu, 2019;Hu & Lee, 2019;Ketel et al, 2022;Olegario et al, 2021;Torri et al, 2017;Torrico et al, 2019).…”

Section: Ta B L E 3 (Continued)mentioning

confidence: 89%

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Elmacı

Gök

Tokuşoğlu

2022

Food Processing Preservation

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Coffee beverages consumed hot or cold are one of the important beverages throughout the world because of their unique taste and aroma, physiological effects, and health benefits. Roasted and grounded coffee beans are brewed with different extraction techniques. The aroma and flavor of coffee beverages are influenced by complex reactions formed during processing. Studies showed that the roasting process is effective on the aroma, taste, and color of coffee beverages (Kitzberger et al., 2014). The time and temperature of the roasting process are used to categorize light, medium, and dark roast coffees (Vignoli et al., 2014). Various complex chemical reactions comprising Strecker degradation, Maillard reactions, oxidation, carbohydrate caramelization, degradation of polyphenols, and development of aroma compounds formed during the roasting of coffee beans (Wongsa et al., 2019). Roasting time and temperature of coffee beans are effective in the production of phenols with

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“…Nowadays, consumption studies based on online sensory analysis tests are applied as an alternative to face‐to‐face studies, showing satisfactory results (Olegario et al ., 2021). This kind of test is the most suitable methodology in the social context of COVID‐19, as other authors have explored (Ben Hassen et al ., 2020; Richards & Rickard, 2020; Sidor & Rzymski, 2020).…”

Section: Methodsmentioning

confidence: 99%

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

Rocha

Olegário

Carvalho

et al. 2022

Int J of Food Sci Tech

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Summary The incidence of the Wooden Breast myopathy (WB) in the meat industry is increasingly high and causes economic losses. This work seeks to study the impact of this myopathy on consumer perception. The aim of this study was to evaluate consumers' degree of knowledge, acceptability and purchase intention of chicken breasts affected by the WB. In face‐to‐face scenario, 197 participants evaluated samples of Normal (N), Moderate (WBM) and Severe WB (WBS) breasts fillet, whereas in the online scenario 200 participants analysed the photographic images of the samples. Participants' perceptions did not show differences among informed conditions, conversely to the scenario. N samples show higher scores in both tests in the face‐to‐face scenario, but this was not the case for the samples evaluated in the online scenario, where WBM samples were better accepted and did not present differences compared with N breast samples regarding purchase intention. This work shed light on the importance of the scenario for consumer perception and the necessity of reformulated objectives and experimental designs in the current pandemic context.

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Cross-cultural emotional response to food stimuli: Influence of consumption context

Cited by 12 publications

References 39 publications

Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil

Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

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