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Effects of cultural background on consumer perception
and acceptability of foods and drinks: a review of latest
cross-cultural studies
Sohyun Jeong and Jeehyun Lee
Culture is a key factor in consumers’ choice of food products.
Through a review of 2019–2021 cross-cultural studies, this
paper highlights the effects of culture on consumers’ sensory
perception and acceptability of foods and drinks and considers
differences in the ways consumers from different countries
describe the sensory properties of foods and drinks. As cultural
elements can influence the results of sensory studies, the
effects of familiarity with the food or beverage samples,
information on health benefits of the product or ingredients,
food labels, language, and the food environment are
considered here. The selected cross-cultural food studies
focused on consumers’ sensory perception, acceptability, and
discrimination ability. We suggest that demographic aspects
such as education, sex, and specific age groups should also be
considered in cross-cultural studies because results may be
influenced by consumer composition in addition to their
culture.
Address
Department of Food Science and Nutrition, Pusan National University,
Busan 46241, Republic of Korea
Corresponding author: Lee, Jeehyun (jeehyunlee@pusan.ac.kr)
Current Opinion in Food Science 2021, 39:248–256
This review comes from a themed issue on Sensory science and
consumer perception
Edited by Han-Seok Seo
https://doi.org/10.1016/j.cofs.2021.07.004
2214-7993/ 2021 The Authors. Published by Elsevier Ltd. This is an
open access article under the CC BY license (http://creativecommons.
org/licenses/by/4.0/).
Introduction
Culture is a key element that influences consumers’ food
choices and their food-related attitudes and beliefs [1]. It
modulates their behavior, adjusts their sense of taste, and
guides their preferences. Therefore, culture influences
individual and social group representation processes [2].
Consumers’ cultural background influences how they
perceive food, and this affects how much they will use
and accept the food [3]. Even for anosmic patients,
cultural context plays a predominant role in forming their
food attitudes [4]. As such, developing our understanding
of how cultural differences in perception, knowledge, and
Current Opinion in Food Science 2021, 42:248–256
attitude influence food acceptance is imperative if we are
to comprehend the behavior of consumers [5]. Further,
our ability to predict and maximize consumer preferences
requires a deep understanding of cultural aspects [6].
Through a survey of some of the most recent cross-
cultural food literature (2019–2021), this review study
focuses on the influence of consumers’ cultural back-
ground on their sensory perception and acceptability
when evaluating food samples. We review findings on
the impact of cultural differences in familiarity and
expectation and the effects of social values and beliefs
on consumers’ reactions to foods. We also consider other
demographic factors that can impact the findings of food
sample studies. The schematic relationships of factors
considered in these cross-cultural studies are presented in
Figure 1. Studies published in the latter half of 2021 are
not included in this review.
Familiarity
Familiarity is a complex notion related to individual
experiences with a product, a key driver in the purchase
and consumption process [7], and an important factor in
the acceptability of food products. Familiarity reduces
uncertainty associated with a product and ensures that
consumers’ expectations and actual product character-
istics are synchronized [8,9]. A consumer’s degree of
familiarity with a product influences their perception of
its sensory properties, and lack of familiarity with a
product is linked to lower involvement with it [10].
Familiarity can affect the types of descriptors of daily life
and sensory properties that individuals use [10] Addi-
tionally, because of negative responses to unfamiliar
foods, including fear of risk and suspicion, lack of famil-
iarity has been found to have an undesirable effect on
hedonic responses, openness to new foods, and purchase
intent [11].
Effects of familiarity on consumers’ sensory perception
and acceptance
Previous studies have established that familiarity with a
food product influences how customers perceive it and
whether they ultimately accept it. For example, research-
ers noted that higher liking scores for fruit chips among
US consumers compared with Korean and Chinese con-
sumers may be due to US consumers’ relatively more
frequent consumption of it [12]. US and Korean con-
sumers’ previous rice consumption frequency signifi-
cantly influenced their overall liking and flavor liking
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 Cross-cultural effect on consumer perception and acceptabiilty Jeong and Lee 249

Figure 1

Individual consumers’
Acceptability Unconscious hedonics
discriminative power Sensory perception
[6*], [16], [21], [29]
[12], [13], [14], [15], (Priming effect)
[10*], [16], [22], [23], [24], [25], [17], [18], [20] [30], [31], [32*]
[26*], [28]

Ethnic foods and Information [5], [34]

Uncommon foods not familiar
Different degree of familiarity
across the cultures
[12], [13], [14*], [15], [16], [17],[20], Familiarity Effects of social values
[21], [28] - Different reasoning on Expectation Labels [39], [40]
acceptance
and belief

Government Policy
Common foods and soical
Preferred foods
[3], [14*], [20], familiar atmosphere
Cultural differences [41], [43], [44], [45], [46]
: dietary habit
cultural attitude [19]

Demographics
[18], [55]
Language
[3], [10], [16],
[24], [28], [47], [48], [49], Other factors
[50] Methodological influencing food
considerations with acceptance and
cultural studies sensory perception
of food Specific age group:
Children
Values [51*], [52] [56], [57], [58], [59], [60]
[61]

Current Opinion in Food Science

Overview: Cultural factors that could influence consumer acceptability and sensory perception of foods.

of black rice with respect to cultivar and degree of milling different sensory response than US and Irish partici-
[13]. Similarly, in a study on ten foods (‘tortoise jelly, chili pants, perhaps because of their general lack of familiarity
slices, beef jerky, dried tofu, Vegemite1, durian cake, with dairy products [16]. However, low food neophobia
octopus chips, chocolate, corn chips, and wasabi coated may counteract some negative effects of lack of famil-
peas’), both Asians and Westerners had higher familiarity iarity with a food. For example, in a study on familiarity
with and visual liking for foods that originated in their with spirulina, low food neophobia was found to promote
own cultural spheres, suggesting that consumers’ high acceptance of spirulina products, even when familiarity
familiarity with a product can positively impact its liking with the ingredient was low [17]. Furthermore, in a study
score [14]. on aroma-enhanced reduced-sugar products with Danish
and Chinese consumers, familiarity with a given bever-
For example, according to Garvey et al.’s study [15], US age matrix was found to influence cultural groups’ liking
consumers preferred the customary soft, light-yellow- [18].
colored ‘margarine like’ butter from cattle fed a total
mixed ration (TMR). However, Irish consumers were Likewise, dietary habits and cultural attitudes influence
more familiar with butter from cattle with pasture-rich individuals’ preferred food textures. Differences in oral
diets of rye and clover. In Germany, both types of butter texture processing preferences have been observed
are widely available. Such differences in consumers’ among Chinese and Danish consumers: that is, Chinese
familiarity with butter based on cattle diet influence consumers preferred processing soft foods while Danish
their experience with the sensory properties of food, consumers preferred processing firm foods [19]. However,
perhaps explaining why Irish consumers rated the color certain products possess characteristics preferred by con-
intensity in the unfamiliar TMR butter lower. Moreover, sumers, regardless of culture, and thus such products tend
in a study on powdered milk with Irish, US, and Chinese to receive high liking scores from participants from all
consumers, Chinese participants exhibited a slightly cultural groups. For example, most consumers, across all

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250 Sensory science and consumer perception
cultures, prefer sweet and salty foods and dislike sour and
bitter foods. Salty and sweet snacks like potato chips and
milk chocolates have high liking scores [14], and con-
sumers across all groups have a higher preference for
sweet products than for ‘sour’ or ‘bitter’ unsweetened
ones [3]. Moreover, both US and Korean consumers were
found to like sweet-tasting spicy dipping sauces more
than sour-tasting ones [20].
Similarly, it was observed that consumers tend to nega-
tively rate the unique properties of foods that they are
unfamiliar with. UK consumers who were unfamiliar with
Waterford Blaa, a traditional Irish bread roll, disliked a
sample that had been dusted in flour dusting, which is a
unique property of the food [21]. United Arab Emirates
(UAE) consumers rated a salad dressing sample that
contained Korean fermented seasonings lower in flavor
familiarity and mean overall liking than did US and
Korean consumers. This rating could be based on UAE
participants’ lack of familiarity with the flavor of the
fermented ingredients in the dressing sample, which
could be the major dislike factor for these UAE consu-
mers [20].
Effects of familiarity on consumers’ discriminative
power
Consumers’ degree of familiarity with food products has
also been found to influence their ability to differentiate
between samples. Familiarity with the raw ingredient,
with its treatment and processing [16], and with the food
products derived from it [22] impact sensory perception
along cultural lines. In a study by Cheng et al. [16], Irish
consumers, who are less familiar with higher heat-treated
dairy products than are Chinese and US consumers,
generally rated many of the sensory attributes of high
heat-treated skim milk powder lower than did Chinese
and US consumers. Price et al. [23] suggested that cultural
groups who were familiar with a food product, namely
honey, had more discriminative terms for it at their
disposal and thus used more dispersed and individual
terms when responding to questions about it, compared
with a cultural group that was unfamiliar with it. More-
over, Jamir et al. [10] found that Chinese consumers who
were not familiar with hard cider used varying levels of
simple repeated terms to describe it, while US partici-
pants, who were familiar with hard cider, used more
nuanced terms. A consumer’s lack of familiarity with a
type of food may affect their ability to describe the
complex stimuli.
Similarly, UAE participants who were not accustomed to
spicy foods rated all spicy dipping sauce samples made
with the fermented chili paste product gochujang much
higher in spice intensity compared with participating
Korean consumers, who had experienced this taste stim-
ulus frequently [22]. Similarly, consumers from Italy and
Spain gave local cheeses higher perceived sensory quality
Current Opinion in Food Science 2021, 42:248–256
ratings compared with the ratings for non-local cheeses
[24]. Cecchini et al. [25] suggested that there were
differences in responses to umami—considered a fifth
‘taste’ in addition to sweet, salty, bitter, and sour—among
cultures. In another study on umami, researchers found
significant differences in discrimination, pleasantness,
and preference between Finish, German, and Italian
participants’ perceptions of monosodium glutamate
(MSG) and sodium chloride (NaCl) solutions. Although
Europeans were able to differentiate between MSG and
NaCl samples, they could not effectively describe the
‘umami’ flavor in the MSG sample using free verbal
description. This could be because umami is not widely
recognized in European culture [26].
In a previous study, consumers differentiated between six
different goat milk formulations based on the character-
istics of similar products that they were familiar with [22].
Italian consumers distinguished between goat milk
yogurt formulations according to degree of goat odor
and flavor, while Czech consumers used degrees of sour-
ness or sweetness to distinguish between the formula-
tions, suggesting that participants were better at distin-
guishing the quality of the samples of foods they were
familiar than the samples of foods they were unfamiliar
with. That is, Italian consumers frequently use goat
products, and Czech consumers frequently consume fer-
mented milk, which is characterized by a sour taste [22].
Italian, Spanish, and French consumers could more easily
differentiate between the Protected Designation of Ori-
gin (PDO) cheeses and non-PDO cheeses from their own
country than they could between the PDO and non-PDO
cheeses from other countries [24].
However, when consumers are not familiar with a certain
food in general, they may find it difficult to perceive the
subtle differences between samples of that food. For
example, Chinese consumers, who were less familiar with
coffee compared with Korean consumers, could not dis-
tinguish the subtle differences in coffee samples as well
as could Korean consumers [27]. However, Chinese con-
sumers living in Korea had similar sensory perceptions of
and expressions for the ethnic Korean food Kimchi stew
as the trained Korean assessors, which is likely attribut-
able to those consumers’ exposure to Korean food while
living in Korea [28].
Expectations
Effects of expectation on sensory perception and
acceptance
Consumers’ cultural expectations regarding certain food
products can also influence their sensory preferences for
those products. Researchers found cross-cultural differ-
ences in sensory preferences for drinkable yogurt
between Chinese and New Zealand European consu-
mers. However, consumer language must be further
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 Cross-cultural effect on consumer perception and acceptabiilty Jeong and Lee 251
investigated to gain insight into drivers of liking, as such
drivers reflect cultural expectations [6].
In a cross-cultural study on the influence of teaware on
expectations and perceptions, Chinese participants
expressed perceived differences in bitterness and astrin-
gency depending on the cups used, while the expecta-
tions of US participants did not differ. This is likely
because Chinese participant base their expectations of
tea taste on the type of cup used to serve it, which is based
on their prior experiences [29]. The gap between expec-
tations and actual evaluations appeared to influence lik-
ing. This phenomenon was also observed among Danish
consumers who were familiar with vanilla aroma; they
experienced a bigger contrast between their expectations
and the actual taste of the sweet aqueous solutions
involved in the study compared with Chinese consumers,
which led to a decrease in liking [18].
Effects of expectation on unconscious hedonics
Priming occurs when a stimulus is given, and it can affect
subsequent stimulus without conscious guidance or
intention [30]. In a study on the effects of music on food
choice and eye movements, a priming effect was observed
when western and eastern consumers were played music
from a different culture than their own [31]. In that
laboratory study, Chinese consumers fixated more on
the western food option when they were played western
music and Danish consumers fixated more on the eastern
food option when they were played eastern music. No
priming effect was observed when participants were
played music from their own culture, suggesting that
the ability of music to promote visual attention on food
depends largely on a difference between the culture of
the music and the culture of the listener.
In another eye-tracking study—this one exploring the
effects of ‘custom composed taste-congruent
soundtracks’ on food preference as indicated by eye
movements—researchers found that Chinese and Danish
consumers fixated more on salty food while being played
‘salty’ music, and fixated more on sweet food while being
played ‘sweet’ music, regardless of culture [32]. Addi-
tional research should be undertaken to determine the
degree to which such sensory soundtracks can cut through
cultural considerations.
Sato et al. [33] suggested that consumers’ unconscious
hedonic responses are also moderated by their cultural
experiences, which may not be detected on the basis of
explicit ratings. Polish participants showed higher pref-
erence ratings for fast food primes than for Japanese food
primes, whereas Japanese participants showed compara-
ble preference ratings across these two conditions. In the
supraliminal rating task, both Polish and Japanese parti-
cipants reported comparable preferences for fast and
Japanese food stimuli.
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Effects of social values and beliefs
Information on food benefits
The information that consumers have on the benefits of
given food products can influence the acceptability of
such products. For example, a word association test
demonstrated that Brazilians who were aware of the
health and dietary benefits of nopal accepted the nopal
cookie presented in the experiment even though they
were not familiar with nopal as a food item [5]. Another
study explored Australian, Chinese, and Vietnamese con-
sumers’ acceptance of an Australian wine product made
with a mushroom used in traditional Chinese medicine.
They found that factors impacting consumers’ purchase
intentions differed across the three cultural groups and
that the health benefits of such a wine were significant
decision drivers, especially for Vietnamese participants
[34]. Yin et al. conducted a diet optimization study with
residents of China’s Xinjian Uygur autonomous region.
They sought to minimize the environmental impact of
participants’ diet while respecting their health and exist-
ing food culture [35]; the importance of nutrition and
health to participants increased gradually as income levels
increased [35]. In another study, researchers considered
values and lifestyle factors when assessing consumers’
responses to plant-forward foods, specifically a mush-
room-beef blend. They found that participating consu-
mers prioritized health benefits over taste and price [36].
This sampling of recent research suggests that the infor-
mation that consumers have regarding the health or other
benefits of an ingredient could influence consumers’
adoption of foods containing it.
Labels
Labeling can influence the hedonic response by differen-
tiating a product, regardless of sensory properties, and the
magnitude of the effect is determined by the degree of an
individual’s positive inclination toward a specific label or
concept [37]. Additionally, products with lower sensory
acceptability, such as the cereal bars study from Italy, can
benefit from appealing labeling that highlights important
non-sensory food characteristics such as sustainability or
nutritional benefits [38]. However, labeling information
also affects different cultural groups’ acceptance differ-
ently because the degree of importance attached to a
given piece of information or to a concept will differ
across cultures.
A study found that differences in European, Asian, and
US consumers’ attitudes toward foods labeled as sustain-
able were primarily because knowledge of food sustain-
ability and concerns about related problem differed
across cultures and across age and education levels
[39]. In a similar study, the perceived naturalness of
colorants and flavorants listed on product labels as ingre-
dients was studied. Results indicated that the food
product (beverage) as a whole was most important com-
pared to ingredients. Colorants and flavorants as well as
Current Opinion in Food Science 2021, 42:248–256
252 Sensory science and consumer perception
other ingredients on labels influenced consumers’ per-
ception of naturalness. Consumers considered products
more natural when they understood the production
process and when they perceived it as having health
benefits [40].
Government policy and social atmosphere
Recent studies involving products with insect ingredients
illustrate the influence of cultural aspects such as govern-
ment policy direction and social atmosphere on food
acceptance. In a study focused on insects in animal feed,
Naranjo-Guevara et al. [41] asked Dutch and German
students about their willingness to introduce animal
products from animals that consumed insect-included
feed into their diets and their willingness to directly
introduce food products, of various types, containing
insects into their diets. Participants reported more will-
ingness to include insects in food, especially animal feed,
than did participants in previous studies. According to
Naranjo-Guevara et al. [41], this could be attributed to
more widely available information and advertisements on
the benefits of insects in foods and feed in European
countries in recent years. Likewise, in their review of
European studies on edible insects, Mancini et al. [42]
noted that consumers in the Netherlands and Belgium
consistently responded negatively to insects as a meat
substitute in the past. However, in recent years consumer
perception of entomophagy has been more positive as the
European countries who legalized the consumption of
insects were recognized as leaders in the insect foods
field.
Nonetheless, in a 2019 report on their survey of consu-
mers from 13 countries, Castro and Chambers noted that
participants from India rejected insect-based products for
religious reasons [43]. In another report on the same
study, many participants found products with visible
insect pieces unappealing [44]. In another study by those
same authors, products containing insects in unidentifi-
able form were more successful. Castro and Chambers
asked consumers from the USA, Mexico, and Spain to
evaluate and compare wheat-flour-based cookies without
cricket flour with wheat-flour cookies in which 15% and
30% of the flour, respectively, had been replaced with
cricket flour. There was no statistically significant differ-
ence between US consumers’ liking of the 15% cricket
flour cookie sample and their liking of the control sample
(the wheat-flour-only cookie), and Mexico and Spain
consumers liked the 15% cricket flour cookie sample
more than the wheat cookie sample [45].
In terms of consumers’ attitudes toward sustainability,
Sánchez-Bravo et al. found differences by country, age,
and education in their study on agricultural products [46].
Further, willingness to pay for sustainable products dif-
fered by country of the participants, and millennials and
consumers with high-level education were more
Current Opinion in Food Science 2021, 42:248–256
concerned about sustainability, compared with other
participants [46].
Methodological considerations with cultural
studies
Language
As culture and language can influence the use of words,
members of different cultures with different languages
often have distinctive ways of describing the sensory
properties of food products. This can influence the valid-
ity of test results. For example, as Laaksonen et al. noted
in their study on pleasantness of oat products with Finish
and Chinese consumers, there may be subtle cultural and
linguistic nuances that researchers may not always cap-
ture [3]. Moreover, words can take on new and multiple
meanings when translated from one language into another
[10,27]. Panelists’ native language can influence the
descriptions created to explain samples [23]. Panelists
may be describing samples with words that exist only in
their cultures [47]. Thus, translating sensory terms in
consumer tests without cultural context is problematic
[48].
Cross-cultural differences in the words frequently used
to describe foods have also been observed. For example,
consumers from Poland, the US, and Singapore used
different terms frequently to describe the texture of
liked or disliked foods [49]. The concepts communi-
cated by certain terms can also differ among cultures.
Usage and understanding of texture terms were not the
same across the cultures in a study on snack foods, and
while a few terms were similar, their conceptual mean-
ings were different [48]. For example, the concept of
‘aftertaste’ on skim milk powder differed between Chi-
nese consumers—who believed that a high-intensity,
sweet, thick aftertaste was a good quality in milk—
and western consumers—who believed that no aftertaste
was better [16]. Similarly, researchers found slight dif-
ferences in the understanding of ‘ultra-processed food’
between participating consumers from Argentina and
those from Ecuador. For example, consumers from
Ecuador mentioned processed meats more frequently
than did Argentinian consumers, possibly because
Argentina has higher meat consumption levels than
Ecuador per capita [50].
Values
That food-associated and beverage-associated values dif-
fer across cultures should be taken into account. In a study
on how to conceptualize ‘feeling good’ in the context of
foods and beverages, cultural differences were found,
particularly in the case of certain specific foods and
beverages. Feeling good has also been associated with
emotional, physical (health-related), and social dimen-
sions in the context of food surroundings, habits, and
values attached to food [51]. Similarly, in a study of Post-
Ingestive Food Pleasure (PIFP), Danish consumers
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 Cross-cultural effect on consumer perception and acceptabiilty Jeong and Lee 253
related PIFP with the body’s physical needs, while Chi-
nese consumers associated it with the body’s ‘mental’
needs [52].
Other factors influencing food acceptance
and sensory perception of food
Demographics
Although national culture is an important factor in con-
sumers’ sensory perception of food, it cannot be used to
explain all the key differences in acceptability across
cultures. Therefore, social, demographic, and economic
factors must also be considered [6,51]. For example,
Italian females have a lower acceptance than Italian males
of novel foods that are non-traditional or exotic, such as
jellyfish, [53] and insect-based foods [54]. Education level
and frequency of travel also appear to influence accept-
ability even within the same culture. For example, people
with higher education or who are frequent travelers have a
higher tendency to accept jellyfish as food [53]. In the
product identity study involving flavorings and colorants,
higher-educated participants gave higher scores for natu-
ralness [40] and had positive attitudes toward sustainabil-
ity [39]. This suggests that in novel food evaluation,
acceptability can differ depending on the composition
of participants even within the same national cultural
group.
There are differences in taste interaction and cross-modal
effect among cultural groups. For example, Junge et al.
[55] found that culture did not affect the suppression of
sweetness intensity ratings by citric or tartaric acid but did
affect the suppression of sourness intensity ratings by
sucrose. Moreover, Chinese consumers gave significantly
higher sourness ratings when tartaric acid was suppressed
rather than citric acid, while Danish consumers displayed
no significant difference in rating the two. Similarly, in a
study on the impact of vanilla aroma on sweet taste
intensity, Bertelsen et al. [18], found that Danish con-
sumers demonstrated a larger cross-modal effect than
Chinese consumers and, for sweetener that had a vanilla
aroma, Danish consumers rated sweet aroma and the
sweet taste intensity higher than did Chinese.
Specific age group: children
Culture also influences children’s acceptance of foods.
For example, a study with Chilean, Chinese, and US
children revealed that culture was an important factor that
influenced participants’ vegetable preferences [56].
There were cross-cultural differences in the consump-
tion, liking, and drivers of (dis)liking in children from
Finland, Italy, Spain, Sweden, and the UK. These were
identified through a check-all-that-apply assessment of
the appearance, texture, and taste or flavor of fiber-rich
biscuits [57].
In a study on food rejection, French children were found
to be more neophobic and pickier than UK children, and
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additional cultural differences in food rejection between
the two groups were observed [58]. Texture also influ-
enced children’s food preferences differently among cul-
tures. Northern European children tended to prefer
harder and more particulate foods compared with south-
ern European children [59]. Further, culture is an impor-
tant factor that strengthens similarity of vegetable liking
between children and mothers [60,61]. Mothers’ liking
score for vegetables was generally higher than that of their
children, but there were differences among Chilean,
Chinese, and US children when analyzed individually.
US mothers liked vegetables more than did their chil-
dren, while Chilean and Chinese mothers’ vegetable
liking was similar to that of their children. Notably,
Chilean children preferred a wider variety of vegetables
compared with their mothers, which may be related to
national dietary patterns that lead to nutritional problems
such as being overweight and obesity in the country [61],
which mothers may be following to a greater extent than
their children.
Conclusions
This review of the most recent cross-cultural food studies
demonstrates the impact that national culture, as an
important component of individual identity, has on con-
sumers’ perception and acceptability of food. These
studies show that there are often cultural differences in
familiarity with certain food products and that degree of
familiarity can influence differentiation and perception of
foods. Reasons for liking or disliking certain foods dif-
fered across different cultures, and even children’s atti-
tudes toward certain foods are dependent on the culture
in which they exist. Familiar foods generally have higher
acceptability, and consumers can describe the sensory
properties of familiar foods more effectively. However, as
we have seen, when consumers have information on the
benefits of an unfamiliar food, it may be more acceptable
to them.
Finally, these studies reveal that consumers’ acceptance
of novel foods can change according to their country’s
policy direction and social environment. Differences
within cultures have also been found. Thus, when con-
ducting cross-cultural studies, factors other than culture,
such as social context and composition of subjects, should
be considered.
With globalization, it is necessary to optimize food pro-
ducts across the world. However, consumers’ sensory
perception and acceptance of foods are influenced by
culture and factors such as familiarity, language, food
environment, and information. Thus, in the future, these
factors should be studied in relation to different cultures.
Further, qualitative consumer research, such as focus
group interviews, could add insights to our existing
knowledge on consumers’ food and beverage behavior
and will enable a deeper understanding of the perception
Current Opinion in Food Science 2021, 42:248–256
254 Sensory science and consumer perception
of foods, the value of the product, and the reason for
consuming food across different cultures.
Conflict of interest statement
Nothing declared.
Funding
This work was supported by the National Research
Foundation of Korea (NRF) grant funded by the Korean
government (Ministry of Science, ICT and Future Plan-
ning) (No. 2017R1C1B2006191).
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