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Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods J. Sens. Stud. (IF 2.0) Pub Date : 2024-03-13 Barry Wong, Megan Phillips, Rothman Kam
This study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra‐flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli
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Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods J. Sens. Stud. (IF 2.0) Pub Date : 2024-03-12 Jungmin Oh, JeongAe Heo, Seyeong Park, Manyoel Lim, Han Sub Kwak
The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home‐use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant
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Individuals who have been infected with SARS‐CoV‐2 remain with lowered taste and smell sensory‐processing sensitivity: A case study J. Sens. Stud. (IF 2.0) Pub Date : 2024-03-04 Betsy Gois Santos, Valéria Paula Rodrigues Minim, Tarcísio Lima Filho, Suzana Maria Della Lucia
This research aimed to investigate the occurrence and prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell or taste when infected by SARS‐CoV‐2, comparing the results with those of individuals who were not diagnosed with the disease and did not show typical symptoms of the infection. One hundred volunteers were recruited, of whom 50 were
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Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐addedSCOBY (symbiotic culture of bacteria and yeast) ice cream J. Sens. Stud. (IF 2.0) Pub Date : 2024-03-04 Annu Mehta, Luca Serventi, Lokesh Kumar, Damir D. Torrico
This study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted
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Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings J. Sens. Stud. (IF 2.0) Pub Date : 2024-02-11 Nayeong Kim, Hailey Hayeon Joo, Brian Hong Sok Kim, Junghoon Moon
For successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new
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The use of model samples in the process of selection of sensory panel to assess cosmetic products J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-16 Pawel Turek, Małgorzata Kowalska
The article discusses an innovative approach to the formation of a sensory panel formed for the purpose of evaluating cosmetic products. Model samples of cosmetic emulsions are proposed, which should help in the initial selection and training of sensory panelists, in order to improve the precision of evaluations. Simple and easily reproducible emulsions (comprising rapeseed oil, sunflower lecithin
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Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-17 Juliana Lacôrte Franco, Ellen Mayra Menezes Ayres, Denize de Oliveira, Inayara Beatriz Araujo Martins, Andrea Furtado Macedo, Rosires Deliza, Maria Gabriela Bello Koblitz
The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla
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The invisible hand of touch: Testing a tactile sensation-choice satisfaction model in online shopping J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-17 Aya Shaban, Anastasiya Saraeva, Susan Rose, Moira Clark
This study tests a model of the relationship between online store sensory environments and consumer responses using the stimulus-organism-response paradigm. The aim is to (a) examine the ability of three online product presentation formats (OPPFs) to induce tactile sensations, (b) identify the effect of tactile sensations upon choice satisfaction, and (c) examine the mediating role of cognitive effort
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Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-16 Juyeon Lee, Seo-yeong Chon, Mina K. Kim
The purpose of this study was to determine the retronasal threshold values of capsaicin and dihydrocapsaicin according to the change in serving temperatures. Threshold tests were performed using five series of three alternative forced choice method in aqueous-based matrices at varying temperature levels. The retronasal threshold values of capsaicin at 4°C, 25°C, and 60°C were 1.83, 1.57, and 1.57 mg/kg
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Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-17 Daniel Schoonbrood, Julien Delarue
Goods in a market are typically presented in discrete categories so that consumers can easily find their way among the myriad of products available. However, sub-categorical distinctions are often less clear. This study aimed to explore how consumer perceptions of products within a category relate to their sensory properties. By analyzing how consumers sorted energy bars and the vocabulary used to
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Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-17 Zhuzhu Wang, Keith R. Cadwallader
Water is a key ingredient used in proofing of distilled spirits; however, its impact on the sensory perception of distilled spirits after proofing is scarcely reported. In this study, we diluted both aged and unaged spirits from high proof (>55%, alcohol by volume, ABV) down to 40% ABV and used a trained panel to determine if the choice of water type (spring water, distilled water, or limestone water)
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Adapting dysphagia meals for acceptance among a broader group of older adults J. Sens. Stud. (IF 2.0) Pub Date : 2024-01-02 Eva Honnens de Lichtenberg Broge, Karin Wendin, Wender L. P. Bredie
Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was
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Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees J. Sens. Stud. (IF 2.0) Pub Date : 2023-12-27 Thayna Viencz, Claudimara da Silva Portela, Rodrigo Barros Rocha, Enrique Anastácio Alves, André Rostand Ramalho, Marta de Toledo Benassi
This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of
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Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound J. Sens. Stud. (IF 2.0) Pub Date : 2023-12-26 Chih-Chin Liang, Chao-Hui Li
In the face of Taiwan's declining textile industry, companies strive to enhance product visibility but to little avail. Emphasizing personalized marketing in online advertising, they are exploring consumer-preferred streaming adverts. However, the distracting nature of streaming media presents an obstacle. Herein, our research offers a solution. Utilizing audio autonomous sensory meridian response
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Perception and acceptance of natural sweeteners in a plant-based cocoa-flavored ice cream: Difference between Danish and Brazilian consumers J. Sens. Stud. (IF 2.0) Pub Date : 2023-12-12 Risia C. C. Lacerda, Glenn H. Andersen, Jonas Yde Junge, Ulla Kidmose, Helena M. A. Bolini
This research investigated cross-cultural differences in acceptance of a plant-based cocoa-flavored ice cream iso-sweetened with different natural sweeteners among Danish and Brazilian consumers. Ideal sweetness, equi-sweetness, quantitative descriptive analysis (QDA), and consumer affective tests were carried out. Results were analyzed through ANOVA and Tukey's means test (p ≤ .05). For consumer tests
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Sensory analysis of sweetness in viscous solutions and gels with agar J. Sens. Stud. (IF 2.0) Pub Date : 2023-11-29 Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Yoshimi Watanabe
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Comparison of volatile aroma and sensory characteristics of doenjang and Korean-style doenjang J. Sens. Stud. (IF 2.0) Pub Date : 2023-11-20 Yejin Shin, In-Seo Hwang, Tackhyun Park, Woobong Lee, Mina K. Kim
Doenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean-style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles
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Smelling an odor present during PMR does not impact heart rate during a stressful cognitive task J. Sens. Stud. (IF 2.0) Pub Date : 2023-11-12 Mehmet K. Mahmut, Carl-Philipp Classen, Ilona Croy, Thomas Hummel
Previous research on the impact of odors on current emotional state has been mixed, with some studies finding odors can induce feelings of relaxation while others have not. The aim of Part 1 of the current study was to investigate whether a feeling of relaxation, measured by a self-report positive and negative affect scale and heart rate (HR), could be associated with an odor after completing three
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Coffee is more than flavor, the creation of a coffee character wheel J. Sens. Stud. (IF 2.0) Pub Date : 2023-10-24 Simon D. Williams, Danilo de Andrade, Lei Liu
Coffee is more than flavor. Though many articles focus on assessing coffee's flavor, the coffee characteristics for the acidity, mouthfeel, and aftertaste form part of the industry-standard assessment. The existing coffee flavor wheels provide commonly used terms for the assessment. However, there is limited discussion about the coffee acidity, mouthfeel, and aftertaste character. In this study, the
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Preference sorting versus Check-All-That-Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-28 Jéssica Ferreira Rodrigues, Katiúcia Alves Amorim, Vanessa Rios de Souza, Ana Carolina Ratti Nogueira, Ana Carla Marques Pinheiro
Product sensory description is a fundamental action in sensory science, traditionally achieved through descriptive sensory tests. Rapid methods (Sorting and check all that apply [CATA]) that do not require trained sensory panels have been increasingly implemented to save time and costs. Considering the traditionality of the CATA method, this study is an extension of previous research on sensory drivers
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Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-25 Jessie Payne, Martin J. Talavera, Kadri Koppel
Hotel toiletries are standard complementary items found in hotel bathrooms. These commodities are important to consumers, yet minimum research has been conducted on consumers' perception of these hotel toiletries, nor the variables that can influence their preferences. Four focus group sessions were conducted with frequent hotel guests. These groups were separated based on the type of hotel toiletry
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Equivalence and non-inferiority tests using replicated discrimination and preference data J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-19 Michael Meyners, B. Thomas Carr, Joachim Kunert
Using replications in discrimination tests is becoming more common in times of strict budgetary and time constraints. For the proof of differences, it is well-known that the standard binomial test can be used. However, it is no longer applicable if the objective is to show equivalence or non-inferiority, as potential differences among assessors (assessor heterogeneity/overdispersion) might invalidate
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The visual perception of wetness: The role of stain chroma, size, and hue J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-19 Charlotte Merrick, Rodrigo Rosati, Davide Filingeri
A range of sensory cues contribute to human wetness perception, yet we know little of how visual modalities are involved, specifically if in-situ physical observations differ from ex-situ online observations. We aimed to assess the effect of stain volume, chroma, size, and hue on the wetness perception of static images, with a comparison to previously collected in-situ data. A total of 440 participants
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Application of combined tetrad tests and multi-sip Temporal Check-All-That-Apply to enhance carbonated beverage flavor differentiation J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-19 Alex Feldmeyer, Adrianne Johnson, Danielle Van Hout
Sensory discrimination testing is conducted for many reasons, including—but not limited to—flavor matching initiatives. When conducting these tests on carbonated beverages, there is not an established protocol on the best way to differentiate these multifaceted products. This is in part due to the formulations exhibiting a spectrum of carbonation (CO2) levels, flavors and ingredients. This research
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Exploration of individual factors influencing self-reported household food waste in Australia J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-11 Ana Gimenez, Gastón Ares, Sara R. Jaeger
Food losses and waste (FLW) is a global problem. Because household FLW is one of the biggest contributors to total FLW, strategies are being implemented to reduce per capita FLW in many countries. The present research contributed to this goal by investigating individual factors influencing self-reported household food waste in Australia. Using a web survey, data were obtained from 847 consumers. The
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Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two-Out-of-Five method J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-04 Jian Bi, Carla Kuesten
The Two-Out-of-Five method is one of the basic sensory discrimination methods. It is a special case of the ‘M+N’ method with M = 3 and N = 2. Three variants of the method are discussed in the paper: specified, unspecified, and unspecified with forgiveness. Analytical and simulation-derived psychometric functions for all three variants of the Two-Out-of-Five method are derived and produced. The performance
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Cross-modal and cross-cultural perceptions of parosmia J. Sens. Stud. (IF 2.0) Pub Date : 2023-09-01 Masayoshi Tei, Rumi Sekine, Eri Mori, Patricia Portillo Mazal, Neelima Gupta, Maria Lourdes Berioso Enecilla, Thomas Hummel
This international study aimed to investigate cross-modal associations between parosmic sensations and visual information, as well as explore potential cross-cultural differences; 393 parosmia patients from Argentina, Germany, Japan, and the Philippines participated. The patients were provided with a 63-color chart encompassing diverse hues and a 20-shape chart containing polygonal and curved shapes
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Effects of desensitization on odors varying in concentration and pleasantness J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-31 Zetian Li, Coralie Mignot, Charlotte Sinding, Thomas Hummel
Desensitization in response to repetitive odorous stimulations is a common and well-investigated process, but it has been a matter of discussion in which way this process relates to odor valence. Our goal was to investigate changes of intensity and pleasantness induced by desensitization in odors in relation to their valence and concentration.
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Defining thresholds to support noncomparative sensory claims based on home use test results: Application to a new lip balm J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-31 Lucie Perrin, Julie Noharet, Chiara Pezzini, Lisa Peres
Cosmetic product claims are subject to many regulations to ensure consumers are not misled. Claims must also be relevant to consumers, requiring robust and validated data to support them. Noncomparative claims are investigated utilizing a database of consumer reactions to a wide range of cosmetic products. A procedure based on product attribute ratings and related count based proportions was developed
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Time-intensity data analysis in terms of R-index measures transformed from menopause rating scale data collected in a longitudinal menopause tablet perceptual efficacy study J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-30 Carla Kuesten, Jian Bi, Holiday Durham Zanetti, Jennifer Dang
A 12-week longitudinal study with 247 US menopausal women was undertaken to investigate the perceptual efficacy of a tablet formulated with an extract of Siberian rhubarb to provide relief from menopausal symptoms. The 5-point menopause rating scale (MRS) (0 = none; 1 = mild; 2 = moderate; 3 = severe; 4 = extremely severe) was used to measure symptom intensity. The MRS scale, an ordinal categorical
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Effect of white pepper addition on the sensory perception of sodium-reduced soup with an emphasis on saltiness perception J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-30 Rachael Moss, Jeanne LeBlanc, Christopher Ritchie, Mackenzie Gorman, Laurel Ettinger, Matthew B. McSweeney
Chemical irritants, like piperine in pepper, have been identified to have cross-modal interactions, including increasing the perception of saltiness. Processed foods have used cross-modal interactions (e.g., odor and taste) to improve acceptability of salt-reduced foods. Cross-modal interactions between piperine and taste could be applied to increase consumer perception of saltiness in low-sodium food
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Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-23 Li Wang, Feng Xiong, Xingyi Huang, Shanshan Yu, Yu Wang, Yi Ren, Xiaorui Zhang, Xianhui Chang
The aim of this study was to make a sensory scientific and chemical characterization of flavor profiles of Zhenjiang aromatic vinegar (ZAV) from different grades, and to investigate their potential correlation for evaluating the effects of chemical components on sensory perception. The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory
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Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-22 Jessie Payne, Kadri Koppel, Martin J. Talavera
Hotel toiletries are complementary items found in hotels around the globe. Though this is true, toiletries are not an area of emphasis in hotel research. The hotel toiletry category encompasses an assorted set of products such as shampoo, lotions, soap, makeup wipes, and considerably more. While some interesting research is available, much of the hotel industry research is conducted using more informal
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Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages? J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-21 Caroline de Melo Carvalho, Eduardo da Silva Moreira, Lucas Zuim, Matheus Custódio de Paula, Tarcísio Lima Filho, Suzana Maria Della Lucia
In order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared
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Soy sauce and vanilla odors improve balance ability in children J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-21 Junichi Inatomi, Kiwa Yasuoka, Hideaki Takebayashi, Yutaka Yano, Satoko Kataoka, Masahiro Yamaguchi
Olfactory stimulation promotes motor activity in adults. However, the effect of odor stimulation on children's motor activity is not well understood. In this study, given the importance of feeding behavior in children, and the involvement of balance ability in that behavior, we examined the effects of soy sauce and vanilla odors, as food-related olfactory stimuli, on balance ability in 67 healthy,
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The effect of visual deprivation on basic taste modalities J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-19 Emilia Leszkowicz, Patrycja Szymanek, Ewelina Pych, Joanna Danielczuk, Sylwia Skąpska, Artur H. Świergiel
In this pilot study, the effects of temporary visual deprivation on sensitivity to the basic tastes in normal sighted subjects were assessed. The sip-and-spit method to assess taste recognition thresholds was applied. The recognition thresholds of five basic tastes were assessed in two conditions: when the participants were blindfolded and when their blindfolds were removed and their eyes were open
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Chinese red wine and cheese pairings: A preliminary study of consumer perception using check-all-that-apply and hedonic tests J. Sens. Stud. (IF 2.0) Pub Date : 2023-08-07 Runxin Li, Wenmeng He
Food and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines (Cabernet Gernischt: CG, Marselan: MS, and Vitis amurensis Rupr: VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties
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Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-27 Laudiane Justo Sant’Anna, Cirila Ionara Almeida Araújo, Lara Lima Cornejo, Eduardo da Silva Moreira, Valéria Paula Rodrigues Minim, Suzana Maria Della Lucia, Tarcísio Lima Filho
The information present on packages of low-sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers
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An approach for clustering consumers by their top-box and top-choice responses J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-21 John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Næs
Cluster analysis is often used to group consumers based on their hedonic responses to products. We give a motivating example in which conventional cluster analyses converge on a solution where consumers do not agree on which products they like. We show why this occurs. We state a goal: to group together consumers who have a shared opinion of which products are delightful and which products are not
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The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-17 Allison L. Brown, Ezekiel R. Warren, Bradley W. Ingraham, Gregory R. Ziegler, Helene Hopfer
Dark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft chocolate market is a new segment of the US confectionery industry that highlights cocoa bean origin by making two-ingredient dark chocolate composed of cocoa liquor and sugar. To study the impact of natural variance in fat levels inherent to unblended cocoa liquor in two-ingredient chocolate
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Comparison of Check-All-That-Apply and Adapted-Pivot-Test methods for wine sensory characterization with a panel of untrained students J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-16 Sylvain Nougarède, Alice Diot, Elie Maza, Alain Samson, Valérie Olivier-Salvagnac, Soline Caillé, Olivier Geffroy, Christian Chervin
The Check-All-That-Apply (CATA) method was compared with the Adapted-Pivot-Test (APT) method, a recently published method based on pair comparisons between a coded wine and a reference sample, called pivot, and using a set list of attributes as in CATA. Both methods were compared using identical wines, correspondence analyses and Chi-square test of independence, and very similar questionnaires. The
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Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-12 Ana Carolina Ratti Nogueira, Katiúcia Alves Amorim, Sabrina Carvalho Bastos, Ana Carla Marques Pinheiro, Rafael Bastos Teixeira, Adriano Gomes da Cruz, Jéssica Ferreira Rodrigues
Dairy products are constantly launched, mainly focusing on healthiness, especially for the public, like people with food allergies. However, raising consumer awareness is a great challenge, especially about new products with health claims. This study used the text-highlighting (TH) methodology associated with acceptance tests to assess Brazilian consumers' explicit attitudes toward A2 milk. In the
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Normative data for odor identification performance using the U-sniff test from Chinese children and adolescents J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-11 Yi-qi Qiu, Han Zhou, Qian-wen Ma, Valentin A. Schriever, Thomas Hummel, Lai-quan Zou
The sense of smell is essential in daily life. Children with olfactory dysfunction face a series of problems, so assessing olfactory function during early-life period is very important. The Universal Sniff (U-Sniff) test is a widely used measurement of odor identification ability in children and adolescents, although there is a lack of normative data in China. Therefore, the aim of this study was to
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Cash—Walk the line: Examining the impact of payment method on consumers' beer choices J. Sens. Stud. (IF 2.0) Pub Date : 2023-07-11 Tobias Otterbring, Kristian Rolschau, Michał Folwarczny
Previous research has revealed that consumers spend less (more) money when paying through cash (credit card). This effect has been attributed to the pain of paying, which is higher (lower) in the case of cash (credit card) payments. We tested the pain-of-paying phenomenon at a bar and collected objective data on almost 1000 beer transactions, including information about the size of the beer consumed
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Ranking task versus intensity scales, what is the best method to evaluate odor-induced taste enhancement? J. Sens. Stud. (IF 2.0) Pub Date : 2023-06-15 Christopher Aveline, Thierry Thomas-Danguin, Charlotte Sinding
Odorants in food or beverages might enhance the taste. This phenomenon is called Odor-Induced Taste Enhancement (OITE). OITE has been shown using taste-intensity visual analog scales (VAS). VAS is often criticized because it is prone to halo-dumping effects. We compared VAS and ranking methods to evaluate OITE in people living with normal-weight or obesity. Sweet apple juice and salty green-pea soup
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Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff) J. Sens. Stud. (IF 2.0) Pub Date : 2023-06-14 Paula T. S. Soares, Elson R. Tavares Filho, Mônica M. Pagani, Eliane T. Mársico, Adriano G. Cruz, Erick A. Esmerino
The coffee market is dynamic and offers several products (e.g., powder, capsule, instant, and grain) distributed in different quality categories, such as traditional, extra strong, special, gourmet, and premium. However, despite the diversity of products, there is little information about how consumers with different sociodemographic characteristics perceive and idealize high-quality coffees. This
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Featured Cover J. Sens. Stud. (IF 2.0) Pub Date : 2023-06-06 Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu
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Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-31 Maheeka Weerawarna N. R. P., A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
Measuring emotional response gives insights into consumer product experiences beyond liking. However, existing research rarely considers that emotional and hedonic responses can change during consumption of a whole portion. This research considered how well a combined multiple-sip temporal check-all-that-apply approach captured temporal drivers of product acceptance and rejection. Consumers (n = 104)
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Creation of microbial bio-aroma wheel design according to smell attributes and multivariate exploratory methods J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-30 Priyanka Roy, Mohit Malik, Yogesh Kumar, Vijay Kumar, Murlidhar Meghwal, Pinkesh Jethwa
Microbial bio-aroma synthesized from biowaste, and its marketing is an emerging aspect of future research due to their benefits. However, the sensory lexicon of bio-aroma has not yet been developed so far. This study aims to identify the smell characteristics of bio-aroma produced by fermentative yeast Kluyveromyces marxianus by solid-state fermentation, where the sample was extracted from fermented
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Exploring cider website descriptions using a novel text mining approach J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-30 Martha D. Calvert, Elizabeth Cole, Clinton L. Neill, Amanda C. Stewart, Susan R. Whitehead, Jacob Lahne
Rapid methods of text analysis are increasingly important tools for efficiently extracting and understanding communication within the food and beverage space. This study aimed to use frequency-based text mining and biterm topic modeling (BTM) as tools for analyzing how cider products are communicated and marketed on cider-producer websites for products made in Virginia, Vermont, and New York. BTM has
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Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-23 Yang Soo Byeon, JeongAe Heo, Han Sub Kwak, Hyung Hee Baek, Young-seung Lee, Sang Sook Kim
Cheongju is traditional fermented liquor consisting of the filtered moieties of rice wine. In this study, the sensory quality of cheongjus judged by beverage experts (e.g., sommeliers) were compared with its acceptability. Total 166 consumers evaluated the acceptability of the cheongju samples, and 10 sommeliers appraised the sensory quality. Descriptive analysis was conducted by 11 trained panelists
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Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-09 Gonzalo Garrido-Bañuelos, Astrid Buica
Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single-hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating to highlight the intra-group variability and individual characteristics
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How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-09 Sara R. Jaeger, Sok L. Chheang, David Jin, Grace S. Ryan, Gastón Ares
The present research contributed to a better understanding of how check-all-that-apply (CATA) questions work by examining the relationship between likelihood of selecting a term and perceived attribute intensity. Seven consumer studies were conducted (147–157 people per study) using within-subjects experimental designs where participants twice evaluated the same set of stimuli on the same set of terms
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Comparison of different ways of handling consumer segments using L-shape data J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-09 Quoc Cuong Nguyen, Daniele Asioli, Paula Varela, Tormod Næs
Different approaches for handling consumer segments in L-shape data are compared in a study conducted in Norway. Consumers evaluated eight different yoghurt samples with profiles varying in three intrinsic attributes following a full factorial design. Three blocks of data were collected including sensory properties, liking ratings, and consumer attributes. Data were analyzed using two different approaches
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Comparison of conventional and consumer-based sensory profiling methods for ready-to-drink coffee beverages J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-08 Gyeonghye Yoon, Han Sub Kwak, JeongAe Heo, Youngseung Lee
With the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer-based methodologies have been recently introduced. The present study aimed to compare three consumer-based methodologies for sensory characterization (check-all-that-apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready-to-drink
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How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English-speaking countries J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-07 Elizabeth Mellish, Carlos Gomez-Corona, Lilian R. B. Mariutti, Heber Rodrigues
The internet has become a mainstay of modern-day life, with people worldwide using social media platforms to discuss ideas and exchange opinions. In recent years, social media platforms have become a data source for research focusing on consumers' natural and spontaneous lexicons. The increased use of social media and virtual meetings means people can exchange ideas, and cultural boundaries have blurred
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Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-04 Glenn H. Andersen, Niki Alexi, Konstantina Sfyra, Derek V. Byrne, Ulla Kidmose
The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and to benchmark the temporal sensory profile of sucrose-replaced samples to a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, rebaudioside M, and sucralose replaced sucrose at four different levels (25%, 50%, 75%, and 100%) in aqueous solutions. A trained sensory panel evaluated
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Image-based evaluation of beers at an online Pint of Science festival using projective mapping, check-all-that-apply, and acceptability J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-04 David Orden, Encarnación Fernández-Fernández, Marino Tejedor-Romero
A total of n = 67 untrained attendants at an outreach science festival, online because of the COVID-19 pandemic but usually held at bars, used pictures of the brand logos to evaluate eight beers among the most commonly consumed in Spain. Projective mapping, acceptability and check-all-that-apply (CATA) were used, in all cases leading to a clear picture of the consumers' opinion. For projective mapping
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Buying vertically farmed produce: Comparison of people with lower and higher stated purchase likelihood J. Sens. Stud. (IF 2.0) Pub Date : 2023-05-04 Gastón Ares, Sok L. Chheang, Sara R. Jaeger
The study explored attitudinal and socio-demographic differences between potential buyers and non-buyers of lettuce grown in a vertical farming (VF) system. Data were collected from people (n = 2193) in four countries—United States, Germany, Singapore, and Australia. Survey results demonstrated a clear link between positive VF attitude and intention to buy, and similarly for negative attitude and intention