The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
Papers could address (these topics are not exhaustive):
new developments in sensory (including consumer) methods,
consumer and product acceptability studies that highlight unique applications of sensory methods (the focus must be on the unique aspects of the sensory application, not on the product outcome)
the psychology of human sensory responses that have a practical aspect of interest to practicing sensory scientists,
applications of theoretical sensory analysis constructs that lead to possible approaches to problem resolution (it must be clear how the theoretical understanding will enhance practical problem solving),
external and internal validity of sensory (including consumer) panels,
comparison of methods that include limitations of the methods being studied
lexicon development of product categories of wide interest (please see Lawless and Civille, “Developing Lexicons: A Review”, 2013, JoSS: 28:270-281 before submitting a lexicon paper)
word meanings and semantic differential technique as applied to sensory science,
statistical applications that can be applied to sensory problems (Note: JoSS does not publish proprietary “black box” methods and in the case of statistical applications, practical solutions for implementing the analyses, including programs and coding if necessary, must be given)
philosophies and controversies in sensory science
Note: Journal of Sensory Studies accepts papers using a wide variety of published sensory methods and encourages submission of new methods where the information gained and possible validation is described.
Please note that Journal of Sensory Studies does not accept papers:
where the emphasis is on a comparison of products made with various treatments, except to the extent needed to highlight the sensory methods or theories being studied. For example, a paper focused on the comparison of the sensory aspects of cakes made with three types of flour will not be accepted for review. A paper using such an experiment to compare sensory methods or study statistical techniques for sensory may be considered if the focus is clearly on the sensory/statistical principles and methods comparison and not on the food science issues involved with the ingredients
that use too few consumers in quantitative tests (approximately 100, although there are exceptions), nor where the consumers are not part of the target market. Papers that use students and faculty or company employees as the ‘consumers’ in the study generally are not accepted unless it is clear that they represent the intended target population.
where acceptability or preference has been measured by trained or oriented panelists or experts, unless there is a clear criterion for “quality” such as a grading scale as used by government inspectors. In that case, the quality grading scale should be validated first or an explanation provided as to why this is not needed.
That use instruments to measure sensory properties unless those instruments have been validated using human panelists. The journal never accepts papers that purport to “validate” human sensory experience based on an instrumental measures; the instruments must be validated by humans for sensory research, not the other way around.

EDITOR-IN-CHIEF
MaryAnne Drake, North Carolina State University, Raleigh, NC, USA
ASSOCIATE EDITORS
Gaston Ares, Universidad de la Republica, Montevideo, Uruguay
Kadri Koppel, Kansas State University, Manhattan, KS, USA
EDITOR EMERITUS
Edgar Chambers IV, Sensory Analysis Center - Justin Hall, Kansas State University, Manhattan, KS, USA
EDITORIAL BOARD
Koushik Adhikari, University of Georgia, Griffin, GA, United States
Ángel Carbonell Barrachina, Universidad Miguel Hernández, Elche, Spain
Karen Bett-Garber, USDA-ARS-SRRC, New Orleans, LA, United States
Jian Bi, Sensometrics Research and Service, Richmond, VA, United States
Rebecca Bleibaum, Tragon Corporation, Redwood Shores, CA, United States
Helena Maria Bolini, Unicamp, Sao Paulo, Brazil
Armand V. Cardello, U.S. Army Natick RD&E Center, Natick, MA, United States
Tom Carr, Carr Consulting, Wilmette, IL, United States
Delores Chambers, Kansas State University, Manhattan, KS, United States
Gail Civille, Sensory Spectrum, Inc., New Providence, NJ, United States
Jeannine Delwiche, Tasting Science, Evansville, IN, United States
Natasha D'Souza, General Mills, Inc., Golden Valley, MN, United States
John Ennis, Institute for Perception, Richmond, VA, United States
Francisco José Perez Elortondo, Universidad del Pais Vasco, Spain
Chris Findlay, Compusense Inc, Guelph, Ontario, Canada
Michael Hautus, The University of Auckland, Auckland, New Zealand
Hildegarde Heymann, University of California, Davis, Davis, CA, United States
Guillermo Hough, Instituto Superior Experimental de Tecnología Alimentaria, Buenos Aires, Argentina
Kwang-Ok Kim, Ewha Womans University, Seoul, South Korea
Varapha Kongpensook, Chulalongkorn University, Bangkok, Thailand
Jeehyun Lee, Pusan National University, Busan, South Korea
Simone Mueller Loose, Aarhus University, Aarhus, Denmark
Alejandra M. Muñoz, International Resources for Insights and Solutions, Mountainside, NJ, United States
Suzanne Pecore, General Mills, Inc, Pasedena, CA, United States
John Piggott, University of Strathclyde, Glasgow, UK
Richard Popper, Peryam & Kroll, Plano, TX, United States
Witoon Prinyawiwatkul, Louisiana State University, Baton Rouge, LA, United States
Anna Resurreccion, University of Georgia, Griffin, GA, United States
Han-Seok Seo, University of Arkansas, Fayetteville, AR, United States
Laila Seppa, University of Helsinki, Helsinki, Finland
Aussama Soontrunarundrungsri, Assumption University, Bangkok, Thailand
Suntaree Suwonsichon, Kasetsart University, Pathumthani, Thailand
Hely Tuorila, University of Helsinki, Helsinki, Finland
Laura Vázquez Araújo, Hijos de Rivera Inversiones Corporativas, A Coruña, Spain
Zata Vickers, University of Miinnesota, St. Paul, MN, United States
Renoo Yenket, Kanchanaburi, Mahidol University, Thailand