Can food choice be influenced by priming with food odours?

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

Recent research suggests that non-attentively perceived odours may significantly influence people's food choices. This study's aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-participant design (n = 37, age 21–55 years). Participants took part in three sessions: two priming conditions (bread and cucumber odour) and one control condition (no odour). During each session, participants started by answering a questionnaire for20 min, in a room in which they were exposed to one of the odour conditions. The questionnaire functioned as a ‘lure’ task. Subsequently, participants were guided to the restaurant where they could choose lunch from a buffet. Besides lunch choice, sociodemographic factors, personality traits, and eating behaviour factors were assessed. Odour priming and control conditions did not affect lunch selections (χ 2 (2, N = 37) = 28.1, p = 0.46). Self-reported positive mood was significantly affected by odour condition (F (2, 72) = 3.26, p = 0.044). In conclusion, odour condition did affect mood but not lunch choice. It is therefore questionable whether an odour prime can be used as a nudge to contribute to healthy food choice behaviour.
LanguageEnglish
Pages148-152
JournalFood Quality and Preference
Volume66
Early online date31 Jan 2018
DOIs
Publication statusPublished - Jun 2018

Fingerprint

food choices
odors
Food
Lunch
lunch
Cucumis sativus
Bread
emotions
breads
cucumbers
Odorants
questionnaires
Choice Behavior
Restaurants
restaurants
Feeding Behavior
eating habits
Personality

Keywords

  • Food choice
  • Odour
  • Priming
  • Real life

Cite this

@article{f8789ffb348a4a81b2d0b0ca7b83ea35,
title = "Can food choice be influenced by priming with food odours?",
abstract = "Recent research suggests that non-attentively perceived odours may significantly influence people's food choices. This study's aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-participant design (n = 37, age 21–55 years). Participants took part in three sessions: two priming conditions (bread and cucumber odour) and one control condition (no odour). During each session, participants started by answering a questionnaire for20 min, in a room in which they were exposed to one of the odour conditions. The questionnaire functioned as a ‘lure’ task. Subsequently, participants were guided to the restaurant where they could choose lunch from a buffet. Besides lunch choice, sociodemographic factors, personality traits, and eating behaviour factors were assessed. Odour priming and control conditions did not affect lunch selections (χ 2 (2, N = 37) = 28.1, p = 0.46). Self-reported positive mood was significantly affected by odour condition (F (2, 72) = 3.26, p = 0.044). In conclusion, odour condition did affect mood but not lunch choice. It is therefore questionable whether an odour prime can be used as a nudge to contribute to healthy food choice behaviour.",
keywords = "Food choice, Odour, Priming, Real life",
author = "I.A. Polet and M.H. Vingerhoeds and F.J.A. Perez-Cueto and {de Wijk}, R.A.",
year = "2018",
month = "6",
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language = "English",
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pages = "148--152",
journal = "Food Quality and Preference",
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}

Can food choice be influenced by priming with food odours? / Polet, I.A.; Vingerhoeds, M.H.; Perez-Cueto, F.J.A.; de Wijk, R.A.

In: Food Quality and Preference, Vol. 66, 06.2018, p. 148-152.

Research output: Contribution to journalArticleAcademicpeer-review

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