Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

Prescott, John; Chheang, Sok L.; Jaeger, Sara R.

doi:10.1111/joss.12771

Cited by 13 publications

(2 citation statements)

References 39 publications

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“…In adults, agreement with statements that imply displeasure in the experience of food sensory qualities (e.g. ‘ I prefer to eat things where the flavour does not linger in my mouth, but is quickly gone ’) are characteristic of greater FN [83]. Such responses could therefore reflect either (or both) the interpretation of food sensory information through an increased arousal state or a heightened perceptual sensitivity to the properties themselves.…”

Section: Origins Of High Arousability To Foodsmentioning

confidence: 99%

Arousal and the modulation of sensory experience: evidence from food-related emotions

Prescott,

Spinelli

2024

Phil. Trans. R. Soc. B

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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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Section: Origins Of High Arousability To Foodsmentioning

confidence: 99%

Arousal and the modulation of sensory experience: evidence from food-related emotions

Prescott,

Spinelli

2024

Phil. Trans. R. Soc. B

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“…Additionally, a visual purchase is more likely for familiar products associated with a positive experience (Vogel et al, 2021). Instead, it does not naturally occur for new food for which other sensory modalities (i.e., odor, taste, texture, temperature, oral processing, and aftertaste) contribute to the learning and decision-making process (Prescott et al, 2022).…”

Section: Limitations and Future Researchmentioning

confidence: 99%

Does this fruit look appetizing? Psychometric modeling of fruit consumption preferences

Arboleda Arango,

Alonso,

Arce-Lopera

2023

Acta Agron.

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Consumers’ sensory evaluation of fruits to determine the expected quality is a frequent practice. However, consumers’ assessment of fruit quality is an ambiguous concept. This research aimed to determine the preferred fruit image when consumers decide that it is ready to eat, or it is too old. This within-subjects experimental design was conducted through an online survey using four fruits: avocado, banana, lulo, and guava. The questionnaire used a two-alternative forced-choice method: From a pair of fruit images, participants chose which one they preferred to eat, and which was too old. The results showed that participants do not always agree on the fruit image they find to be ready to eat, whereas the results for assessing an old fruit mimic the fruit maturity condition. Thus, food quality standards should use sensory evaluations that assess ideas that matter to the consumer. The value of this research is to provide a methodological approach to evaluate the consumers’ expectations, which will be helpful within agricultural processes and the distribution chain.

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Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

Kamei,

Nishibe,

Araki

et al. 2024

Appetite

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Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

Cited by 13 publications

References 39 publications

Arousal and the modulation of sensory experience: evidence from food-related emotions

Arousal and the modulation of sensory experience: evidence from food-related emotions

Does this fruit look appetizing? Psychometric modeling of fruit consumption preferences

Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

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