Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents

Appleton, Katherine; Dinnella, Caterina; Spinelli, Sara; Morizet, David; Saulais, Laure; Hemingway, Ann; Monteleone, Erminio; Depezay, Laurence; Pérez-Cueto, Federico J.A.; Hartwell, Heather

doi:10.1016/j.foodqual.2019.02.007

Cited by 49 publications

(48 citation statements)

References 77 publications

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“…A study which analyzed how personal traits influence tastes preferences and choice found that bitterness is strictly linked with the presence of neophobia trait in consumers [60,66,67]. This has also been confirmed in Appleton et al, [68] on adolescents; this group is more likely to be neophobic compared to other consumer groups. This study also found that females, on average, appear to be more prone to eat bitter vegetables, such as the ones from Brassicaceae family.…”

Section: Psychological Studiesmentioning

confidence: 73%

“…Bitterness is a salient characteristic of the Brassicaceae family [68,94,95]. The main bitter and pungent compounds of Brassicaceae are typical sulfur-containing phytochemicals like glucosinolates present in cell vacuoles and their hydrolysis compounds (isothiocyanates, thiocyanates, and nitriles) formed by the action of the enzyme myrosinase (or thioglucoside glycopyrrolate) when plant tissue is damaged and the cytoplasmatic enzyme can be in contact with glucosinolates [146] (Figure 4).…”

Section: Single Product Perception and Preferencementioning

confidence: 99%

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Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

et al. 2019

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The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

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Section: Psychological Studiesmentioning

confidence: 73%

Section: Single Product Perception and Preferencementioning

confidence: 99%

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

et al. 2019

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“…Regardless of the differences in the FNS scores of adults from various countries, which may be influenced by demographic differences and country-specific differences [62], other factors influencing the FNS value should be indicated, which are also relevant for CD individuals and other individuals following a GFD. Some of the factors identified are familiarity with food products (important for following of a GFD) [40], beliefs (which may be associated with the gluten content) [63], sensory properties (different in the case of GFPs), [63] and disgust (which may be caused by the need to include products not consumed previously to the diet) [64].…”

Section: Discussionmentioning

confidence: 99%

Food Neophobia in Celiac Disease and Other Gluten-Free Diet Individuals

2019

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The only treatment currently available to combat celiac disease (CD) is strict adherence to a gluten-free diet (GFD), but there may be various determinants of its adherence, including food neophobia (FN), that is associated with sensory aversions, or fears of negative consequences of eating specific food products, that may be crucial for CD patients following a GFD. The aim of the present study was to analyze food neophobia levels and its determinants in CD patients in comparison with other individuals who follow a GFD based on their own decision. The study was conducted in two independent groups of individuals following a GFD: those diagnosed with CD (n = 101) and those following a GFD based on their own decision (n = 124). Each group was recruited with cooperation from the local CD and GFD societies located in Poland. The FN was assessed using the Food Neophobia Scale (FNS) and compared between groups, as well as the influence of gender, age, body mass index, educational level, place of residence and employment status was assessed. It was stated, that for the individuals following a GFD, CD was the major determinant of FN. The FNS score values were higher (indicating higher food neophobia) for CD individuals (39.4 ± 9.2), than for those following a GFD based on their own decision (33.6 ± 8.7; p < 0.0001) and it was observed both for general group and for sub-groups stratified by assessed variables. Moreover, the indicated variables did not influence the FNS in any of the analyzed groups. The influence of CD with no influence of other variables was confirmed in the regression analysis. It may be concluded that CD is a major contributor to FN, which can be attributed to fear of developing adverse reactions to gluten-contaminated food products, which is more pronounced in CD patients compared to non-CD patients following a GFD based on their own decision.

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“…Sensory properties drive liking for vegetables [12], and it is well-known that bitterness and other unpalatable sensory properties may act as a barrier for vegetable acceptance [8,9,13,14]. Moreover, while bitterness and astringency are important qualities in tea and coffee, and may contribute to consumer appreciation of these products [15,16], in actual consumption conditions, masking ingredients (sweeteners, milk) are often used to modify these sensations to levels compatible with individual preferences [17].…”

Section: Introductionmentioning

confidence: 99%

“…Food neophobia level significantly influenced preference for and familiarity with food and beverages categorized as “mild” and “strong” flavors [34]. Grouping vegetables as having low and high appeal was used to investigate demographic and attitudinal variables affecting vegetable consumption in European adolescents [14]. Existing data from sensory evaluations of trained and untrained assessors, as well as the chemical composition, were the criteria generally used for grouping the foods [12,14,47,48,49,50,51].…”

Section: Introductionmentioning

confidence: 99%

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

et al. 2019

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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.

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Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents

Cited by 49 publications

References 77 publications

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Food Neophobia in Celiac Disease and Other Gluten-Free Diet Individuals

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

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