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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Philosophy --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability

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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Philosophy --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability

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The 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 and 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 Preferences 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.

sugar reduction --- multisensory integration --- intrinsic factors --- extrinsic factors --- sweetness perception --- best–worst scaling --- cluster analysis --- consumer preferences --- fruits and vegetables --- post-ingestive sensation --- appetite --- satiety --- consumer --- protein --- carbohydrate --- breakfast --- sleep curtailment --- hedonics --- complex food matrices --- sweet liking phenotype --- sweet taste --- texture --- apple juice --- consumer perception --- internal preference mapping --- visual attention --- packaging --- label --- coffee --- espresso --- hot beverages --- temperature --- esophageal cancer --- sensory trial --- preference --- trust --- choice experiment --- best-worst scaling --- latent class analysis --- hierarchical Bayesian mixed logit model --- sweet --- vanilla --- consumers --- age --- gender --- sweet liker status --- young adults --- organic food --- market --- product acceptance --- sensory properties --- optimization --- cognitive dissonance theory --- unhealthy = tasty intuition --- food neophobia --- low-sodium --- low-sugar --- descriptive name labels --- out-of-home --- catering --- sustainable nutrition --- food --- nudge --- decoy --- food preference --- sensory perception --- food choice --- multidisciplinary

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The 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 and 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 Preferences 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.

Research & information: general --- Biology, life sciences --- Food & society --- sugar reduction --- multisensory integration --- intrinsic factors --- extrinsic factors --- sweetness perception --- best–worst scaling --- cluster analysis --- consumer preferences --- fruits and vegetables --- post-ingestive sensation --- appetite --- satiety --- consumer --- protein --- carbohydrate --- breakfast --- sleep curtailment --- hedonics --- complex food matrices --- sweet liking phenotype --- sweet taste --- texture --- apple juice --- consumer perception --- internal preference mapping --- visual attention --- packaging --- label --- coffee --- espresso --- hot beverages --- temperature --- esophageal cancer --- sensory trial --- preference --- trust --- choice experiment --- best-worst scaling --- latent class analysis --- hierarchical Bayesian mixed logit model --- sweet --- vanilla --- consumers --- age --- gender --- sweet liker status --- young adults --- organic food --- market --- product acceptance --- sensory properties --- optimization --- cognitive dissonance theory --- unhealthy = tasty intuition --- food neophobia --- low-sodium --- low-sugar --- descriptive name labels --- out-of-home --- catering --- sustainable nutrition --- food --- nudge --- decoy --- food preference --- sensory perception --- food choice --- multidisciplinary --- sugar reduction --- multisensory integration --- intrinsic factors --- extrinsic factors --- sweetness perception --- best–worst scaling --- cluster analysis --- consumer preferences --- fruits and vegetables --- post-ingestive sensation --- appetite --- satiety --- consumer --- protein --- carbohydrate --- breakfast --- sleep curtailment --- hedonics --- complex food matrices --- sweet liking phenotype --- sweet taste --- texture --- apple juice --- consumer perception --- internal preference mapping --- visual attention --- packaging --- label --- coffee --- espresso --- hot beverages --- temperature --- esophageal cancer --- sensory trial --- preference --- trust --- choice experiment --- best-worst scaling --- latent class analysis --- hierarchical Bayesian mixed logit model --- sweet --- vanilla --- consumers --- age --- gender --- sweet liker status --- young adults --- organic food --- market --- product acceptance --- sensory properties --- optimization --- cognitive dissonance theory --- unhealthy = tasty intuition --- food neophobia --- low-sodium --- low-sugar --- descriptive name labels --- out-of-home --- catering --- sustainable nutrition --- food --- nudge --- decoy --- food preference --- sensory perception --- food choice --- multidisciplinary

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Research & information: general --- Biology, life sciences --- Food & society --- acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome