TY - JOUR
T1 - Exploring influences on food choice in a large population sample
T2 - The Italian Taste project
AU - Monteleone, E.
AU - Spinelli, S.
AU - Dinnella, C.
AU - Endrizzi, I.
AU - Laureati, M.
AU - Pagliarini, E.
AU - Sinesio, F.
AU - Gasperi, F.
AU - Torri, L.
AU - Aprea, E.
AU - Bailetti, L. I.
AU - Bendini, A.
AU - Braghieri, A.
AU - Cattaneo, C.
AU - Cliceri, D.
AU - Condelli, N.
AU - Cravero, M. C.
AU - Del Caro, A.
AU - Di Monaco, R.
AU - Drago, S.
AU - Favotto, S.
AU - Fusi, R.
AU - Galassi, L.
AU - Toschi, T. Gallina
AU - Garavaldi, A.
AU - Gasparini, P.
AU - Gatti, E.
AU - Masi, C.
AU - Mazzaglia, A.
AU - Moneta, E.
AU - Piasentier, E.
AU - Piochi, M.
AU - Pirastu, N.
AU - Predieri, S.
AU - Robino, A.
AU - Russo, F.
AU - Tesini, F.
PY - 2017/7
Y1 - 2017/7
N2 - 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.
AB - 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.
KW - Food preference
KW - Sensory
KW - PROP
KW - Neophobia
KW - Sensitivity to reward
KW - Sensitivity to punishment
KW - Food attitudes
KW - CONFIRMATORY FACTOR-ANALYSIS
KW - EATING BEHAVIOR
KW - INDIVIDUAL-DIFFERENCES
KW - REWARD QUESTIONNAIRE
KW - PERSONALITY-TRAITS
KW - FUNGIFORM PAPILLAE
KW - CONSUMER ATTITUDES
KW - GENDER-DIFFERENCES
KW - NUTRINET-SANTE
KW - LIFE-STYLE
U2 - 10.1016/j.foodqual.2017.02.013
DO - 10.1016/j.foodqual.2017.02.013
M3 - Article
SN - 0950-3293
VL - 59
SP - 123
EP - 140
JO - Food Quality and Preference
JF - Food Quality and Preference
ER -