Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting

This study examined the impact of hedonic contrast on adolescents' sensory and emotional responses, as well as intake, of an innovative plant-based main dish served in a real-life school canteen setting. A two-course Italian-style lunch was designed using either a bland or tasty variant of the same rice-and-vegetable starter, selected based on a preliminary study, followed by an innovative co-created plant-based dish, a lentil-pumpkin arancino. Across five weekly exposures, 128 students (aged 14–17) evaluated meal components using affective and emotional rating scales, alongside ad libitum intake measures according to a between-subject design (Meal with the tasty vs bland starter). Results from the initial exposure revealed no significant effect of starter condition on liking of the main dish. However, meals with the bland starter led to significantly higher intake and increased ratings of a high-arousal positive emotion (cheerfulness) toward the main dish, supporting a positive hedonic contrast effect on both behavior and emotional experience. With repeated exposures, a decline in liking and positive emotions was observed, particularly in the bland starter condition, suggesting a boredom effect. These findings indicate that emotional and intake responses to plant-based foods may be enhanced through hedonic contrast, even in the absence of increased liking, but also highlight the importance of menu variety to sustain positive effects over time. The findings offer practical insights for improving meal planning and support the introduction of healthy, sustainable, and innovative plant-based dishes in school foodservice contexts through the use of sensory and contextual strategies.

KOKKOROU Margarita;  DINNELLA Caterina;  CARDELLO Armand V.;  MONTELEONE Erminio;  PIERGUIDI Lapo;  WOLLGAST Jan;  MARAGKOUDAKIS Petros-Achillefs;  SPINELLI Sara; 

2026-01-21

ELSEVIER SCI LTD

JRC139460

1873-6343 (online),   

https://www.sciencedirect.com/science/article/pii/S0950329325003003,    https://publications.jrc.ec.europa.eu/repository/handle/JRC139460,   

10.1016/j.foodqual.2025.105725 (online),