Exploring influences on food choice in a large population sample: The Italian Taste project
Exploring influences on food choice in a large population sample: The Italian Taste project
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DOI：
10.1016/j.foodqual.2017.02.013
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发表时间：
2017-07-01
影响因子：
5.3
通讯作者：
Tesini, F.
中科院分区：
文献类型：
--
作者：
Monteleone, E.;Spinelli, S.;Tesini, F.
人类的食物选择受到许多相互作用因素的影响。它的多维性和复杂性是公认的，特别是在感官和消费食品科学领域。然而，绝大多数旨在了解食物选择、偏好和饮食行为的决定因素的研究都受到重要限制的影响：一次考虑的因素数量有限，样本量有限。此外，对实际食物刺激的感官和享乐反应通常不包括在这类研究中。意大利口味项目是意大利感官科学协会发起的一项大规模研究（三年内有3000名受访者），旨在通过探索生物、遗传、生理、心理和个性相关的各种措施之间的联系来解决这些局限性，这些措施描述了食物喜好、偏好、行为和选择的维度，以及它们在确定特定饮食文化框架内个体差异的相关性。此外，该研究还包括收集意大利人对实际食物刺激的感官和享乐反应，并准备引起苦味、甜味、咸味、酸味、辛辣、鲜味和涩味的强度变化（从弱到强）。本文的目的是双重的。首先，本文旨在说明所选择的变量来探索食物选择的不同维度，并报告数据收集所采用的实验程序。其次，本文的目的是在项目第一年收集的数据基础上展示意大利口味数据集的潜力。为此，我们从项目第一年收集的1225个人的数据中选择了少量已知会影响食物选择的变量。(C) 2017 Elsevier Ltd.版权所有。
Food choice is influenced by many interacting factors in humans. Its multidimensional and complex nature is well recognized, particularly within the sensory and consumer food science field. However, the vast majority of the studies aimed at understanding determinants of food choices, preferences, and eating behaviours are affected by important limitations: the limited number of factors that are considered at once and the sample size. Furthermore, sensory and hedonic responses to actual food stimuli are often not included in such studies.The Italian Taste project is a large-scale study (three thousand respondents in three years) launched by the Italian Sensory Science Society aimed at addressing these limitations by exploring the associations among a variety of measures biological, genetic, physiological, psychological and personality-related, socio-cultural describing the dimensions of food liking, preference, behaviour and choice, and their relevance in determining individual differences within a given food culture framework. In addition, the study includes also the collection of sensory and hedonic responses to actual food stimuli commonly consumed in Italy and prepared to elicit a variation in the strength (from weak to strong) of bitterness, sweetness, saltiness, sourness, pungency, umami and astringency.The aims of the present paper are twofold. Firstly, the paper is aimed to illustrate the variables selected to explore the different dimensions of food choice and to report the experimental procedure adopted for data collection. Secondly, the paper is aimed at showing the potential of the Italian Taste dataset on the basis of the data collected in the first year of the project. For the purpose, we selected a small number of variables known to influence food choices from data collected in the first year of the project on 1225 individuals. (C) 2017 Elsevier Ltd. All rights reserved.