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Health and Taste Attitudes Questionnaires were developed to assess consumers' orientations toward the health and hedonic characteristics of foods. Items were generated in a qualitative study. The original 37 items on health and 44 on taste were rated from "strongly disagree" to "strongly agree" by a representative sample of 1005 Finnish adults (18-81(More)
A total of 100 American females (mean age = 20.8 years) completed a questionnaire, in which their beliefs, evaluations, liking and consumption (frequency, consumption compared to others, intention to consume) of milk, cheese, ice cream, chocolate and "high-fat foods" were measured. For the design and analysis, the basic frame of reference was the(More)
BACKGROUND The relation between body weight and energy-dense foods remains unclear. OBJECTIVE We estimated the effects of genetic and environmental factors on cognitive and emotional aspects of dieting behavior, body mass index (BMI), and responses to fatty foods and on their relations. DESIGN A total of 1326 adult twin persons (aged 17-82 y; 17% M and(More)
Although potential odorant receptor genes have been identified, the precise genetic component of perception of odours is still obscure. Although there is some evidence for heritability of a few olfactory-related traits, no genome-wide search for loci harboring underlying genes has been published to date. We performed a genome-wide scan to identify loci(More)
Social representations of new foods were examined with a total of 44 subjects in nine focus groups. Each group was homogenous, defined by age, gender and educational background. Halfway through the interview, commercial packages of functional, genetically modified, organic, nutritionally modified and ethnic foods were presented as visual stimuli for(More)
A yogurt-like fermented oat bran product, flavored with regular and heightened concentrations of red currant aroma, was tested in two tasting sessions (side-by-side) and, between these, in a six-day home-use (monadic testing daily, 3+3 packages of the snack) by the elderly (n=50, mean age 73.7, range 63-85 years) and the young (n=58, mean age 23.1, range(More)
The aim of this study was to examine whether the cognitive restraint, disinhibition and hunger factors of the three-factor eating questionnaire (TFEQ) can differentiate between low and high use, desired use and liking of various sugar- and fat-containing foods. A questionnaire with items on 44 foods and the TFEQ was obtained from 253 women taking part in(More)
A temporal aroma delivery from milk systems containing 0, 0.5, or 5% added fat and flavored with seven-component strawberry flavoring and linalool was observed by free choice profiling (FCP), time intensity (TI), and atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) techniques. A suppressing effect of fat on the volatility of the(More)
The Health and Taste Attitude Scales (HTAS) developed by Roininen, Lähteenmäki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, ranging from "strongly disagree" to "strongly agree", which further divide into three Health (General health(More)
Food neophobia has been studied extensively in children, but its causal origins and relationship to eating behavior in adults are not well understood. We studied genetic and environmental effects on variation in food neophobia, measured using the Food Neophobia Scale, and explored associations between food neophobia and personality, pleasantness and use(More)