食感の好みが文化によって違うのはなぜ？

Sensory & Flavor Science

Research suggests that texture preferences differ across cultures because people learn food expectations through cultural traditions, family habits, repeated sensory experiences, and local foods. Individual differences also matter, so people within the same culture may prefer different textures. However, the research has not established one universal explanation or shown exactly how each cultural factor changes texture preference.

A study focused on food texture reports differences among Western, Asian, and Middle Eastern populations and links preferences to sensory experience, cultural norms, and individual differences. Other research suggests that expectations and learning matter: people respond to how a food feels in the mouth, whether that experience matches what they expected, and what textures they have encountered repeatedly. Cultural adaptation can also make familiar recipes more acceptable. These findings point to culture as one influence among several, rather than a complete explanation by itself. A question these papers can answer is: "How does hardness affect liking?"

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• This synthesis is based on abstracts rather than full papers, so methods and evidence quality could not be checked in detail.
• Several sources are reviews or desktop studies, and the available research does not provide a direct, consistent comparison of texture preferences across many cultures.
• Some studies concern general food liking, children, or product development rather than cultural differences in texture preference specifically.
• The research also indicates substantial individual variation, so cultural patterns should not be treated as rules for every person.

Papers used (8)

1. Cross-Cultural Differences in Food Preferences and Consumption Patterns — Journal of Food Sciences, 2024
2. Food Texture Perception and Its Influence on Consumer Preferences — Journal of Food Sciences, 2024
3. Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods — Food Quality and Preference, 2019
4. The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction — Food Quality and Preference, 2019
5. Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance — Foods, 2021
6. Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review — Foods, 2020
7. A review on children’s oral texture perception and preferences in foods — Critical Reviews in Food Science and Nutrition, 2022
8. From nutritional optimization to consumer acceptance: sensory and nutritional evaluation of culturally adapted recipes for type 2 diabetes in Benin — Frontiers in Nutrition, 2026

Answer last checked 2026-10-13T07:39:44.768Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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