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Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China

文献类型：期刊论文

作者Duerlund, Mette2; Andersen, Barbara Vad2; Wang, Kui1,3; Chan, Raymond C. K.1,3; Byrne, Derek Victor2
刊名FOODS
出版日期2020-05-01
卷号9期号:5页码:17
关键词cross-cultural post-ingestive food pleasure food reward post-ingestive sensation satisfaction china Denmark
DOI10.3390/foods9050617
通讯作者Duerlund, Mette(mette.duerlund@food.au.dk)
英文摘要Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a "subjective conscious sensation of pleasure and joy experienced after eating". We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event.
WOS关键词RESPONSE STYLES ; LIKING ; HUMANS ; REWARD ; SATISFACTION. ; HUNGER
资助项目university partnership Denmark-China, Sino Danish Centre (SDC), within the 'Food and Health Research Theme', Aarhus, Denmark ; Aarhus University Graduate School of Science and Technology (GSST), Aarhus, Denmark
WOS研究方向Food Science & Technology
语种英语
出版者MDPI
WOS记录号WOS:000542281300044
资助机构university partnership Denmark-China, Sino Danish Centre (SDC), within the 'Food and Health Research Theme', Aarhus, Denmark ; Aarhus University Graduate School of Science and Technology (GSST), Aarhus, Denmark
源URL[http://ir.psych.ac.cn/handle/311026/32205]  
专题心理研究所_中国科学院心理健康重点实验室
通讯作者Duerlund, Mette
作者单位1.Univ Chinese Acad Sci, Dept Psychol, Beijing 100049, Peoples R China
2.Aarhus Univ, Dept Food Sci, Food Qual Percept & Soc, Agro Food Pk 48, DK-8200 Aarhus N, Denmark
3.Chinese Acad Sci, Inst Psychol, Neuropsychol & Appl Cognit Neurosci Lab, CAS Key Lab Mental Hlth, Beijing 100049, Peoples R China
推荐引用方式
GB/T 7714		 Duerlund, Mette,Andersen, Barbara Vad,Wang, Kui,et al. Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China[J]. FOODS,2020,9(5):17.
APA Duerlund, Mette,Andersen, Barbara Vad,Wang, Kui,Chan, Raymond C. K.,&Byrne, Derek Victor.(2020).Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China.FOODS,9(5),17.
MLA Duerlund, Mette,et al."Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China".FOODS 9.5(2020):17.

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来源：心理研究所

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