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Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China
Duerlund, Mette1; Andersen, Barbara Vad1; Wang, Kui2,3; Chan, Raymond C. K.2,3; Byrne, Derek Victor1
First AuthorDuerlund, Mette
Correspondent Emailmette.duerlund@food.au.dk
2020-05-01
Source PublicationFOODS
ISSN2304-8158
Subtypearticle
Volume9Issue:5Pages:17
QuartileQ1
Contribution Rank2
Abstract

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.

Keywordcross-cultural post-ingestive food pleasure food reward post-ingestive sensation satisfaction china Denmark
DOI10.3390/foods9050617
Indexed BySCI
Language英语
Funding Organizationuniversity 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
Funding Projectuniversity 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 Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000542281300044
PublisherMDPI
WOS KeywordRESPONSE STYLES ; LIKING ; HUMANS ; REWARD ; SATISFACTION. ; HUNGER
Citation statistics
Document Type期刊论文
Identifierhttp://ir.psych.ac.cn/handle/311026/32205
Collection中国科学院心理健康重点实验室
Corresponding AuthorDuerlund, Mette
Affiliation1.Aarhus Univ, Dept Food Sci, Food Qual Percept & Soc, Agro Food Pk 48, DK-8200 Aarhus N, Denmark
2.Chinese Acad Sci, Inst Psychol, Neuropsychol & Appl Cognit Neurosci Lab, CAS Key Lab Mental Hlth, Beijing 100049, Peoples R China
3.Univ Chinese Acad Sci, Dept Psychol, Beijing 100049, Peoples R China
Recommended Citation
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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