Xu, HXiao, MZeng, JHao, H2024-08-222022-12-242024-08-222023-012022-12-22https://hdl.handle.net/10182/17485The COVID-19 pandemic increased public health awareness, changing consumers’ sensitivity and beliefs about food health. Food anxiety and health scares turn consumers toward safe and healthy foods to strengthen their immunity, which makes green food more popular. However, it remains unclear how to understand the gap between consumer intention to purchase green food and their actual purchasing behaviour. Taking rice as an object of study, comparing differences in consumer perceptions and emotions towards green-labelled rice and conventional rice is beneficial for understanding the components and psychological characteristics of consumer perceptions of green food. Therefore, we used topic modelling and sentiment analysis to explore consumers’ focus of attention, attitudinal preferences, and sentiment tendencies based on the review (n = 77,429) from JD.com. The findings revealed that (1) consumers’ concerns about green-labelled rice are increasing rapidly, and most have a positive attitude; (2) consumers of green-labelled rice are more concerned about origin, aroma, and taste than conventional rice; (3) consumers of conventional rice are more concerned about the cost-performance ratio, while consumers of green-labelled rice are also price-sensitive; (4) green label mistrust and packaging breakage during logistics are the leading causes of negative emotions among consumers of green-labelled rice. This study provides a comparative analysis of consumer perceptions and emotions between the two types of rice, thus revealing the main influencing factors of the intention-behaviour gap and providing valuable consumer insights for the promotion of green consumption and the sustainable development of the green food industry.19 pagesen© 2022 by the authors. Licensee MDPI, Basel, Switzerland.consumer perceptiongreen foodsentiment analysistopic modelingJournal Article10.3390/foods120100872304-8158ANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300605 Food safety, traceability, certification and authenticityANZSRC::350601 Consumer behaviourANZSRC::350602 Consumer-oriented product or service developmentANZSRC::410402 Environmental assessment and monitoringANZSRC::3006 Food sciencesANZSRC::3106 Industrial biotechnologyhttps://creativecommons.org/licenses/by/4.0/Attribution