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Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations”Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations. Journal of Sensory J. Sens. Stud. (IF 1.6) Pub Date : 2024-09-04
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Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention J. Sens. Stud. (IF 1.6) Pub Date : 2024-08-19 Marta Retamosa, Irene Aliagas, Angel Millán
The key packaging element in healthy snacks is the ingredient. This research highlights the use of eye tracking by companies to achieve greater effectiveness on the consumer's attention. Three healthy snacks were presented to analyze whether there are differences in their attention, choice, and purchase intention according to the type of ingredient. An eye‐tracking device and a questionnaire were applied
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Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study J. Sens. Stud. (IF 1.6) Pub Date : 2024-08-14 Jack H. Donne, Richard Beare, Jennifer A. Powell, Michael C. Fahey, Cylie M. Williams
This study aims to determine if children follow the same cortical activation patterns as adults when responding to two‐point discrimination sensory stimuli during functional magnetic resonance imaging (fMRI). We recruited 15 children with typical development, aged between 8 and 16 years. These participants were asked to complete a two‐point discrimination test (task block) while undergoing an fMRI
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Pleasantness of fat flavor is decreased in young adults with high perceived stress J. Sens. Stud. (IF 1.6) Pub Date : 2024-08-09 Qian Hu, Longxuan Zheng, Lige Luo, Haiyang Yu, Pengfei Han
Chronic stress has been linked to changes in taste or odor perception. People with high levels of perceived chronic stress consume more fatty foods. However, few studies have investigated whether perceived chronic stress is associated with altered fat perception. High‐stress (N = 33) and low‐stress (N = 31) participants were pre‐screened using the simplified Chinese version of the Perceived Stress
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Assessment of panel performance in CATA and RATA experiment J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-29 Fabien Llobell, Laure Bonnet, Davide Giacalone
CATATIS is a recently developed method for the analysis of multiple binary datasets such as Check‐All‐That‐Apply (CATA) data. CATATIS yields a homogeneity index reflecting the overall agreement among the panelists and weights associated with the panelists that highlight the extent to which they agree with the general point of view. These weights are used to compute an average group configuration, which
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Understanding food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-23 Edgar Rojas‐Rivas, Humberto Thomé‐Ortiz, Carlos Galdino Martínez‐García, Lizbeth Salgado‐Beltrán
This research aimed to use two projective methods and the Big Five Personality Traits (BFPT) model to study food consumer behavior in the case of traditional Mexican cheeses. Based on an online survey (n = 197), this study employs the Word Association and Mason‐Haire's Shopping List projective techniques with two shopping lists (traditional vs. supermarket). Several factors influencing consumers' perceptions
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Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing milk's label in Brazil J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-23 Natália Emmerick de Alcântara, Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, Mônica Marques Pagani, Eliane Teixeira Mársico, Adriano Gomes da Cruz, Erick Almeida Esmerino
Using an online questionnaire, the perception of additives/stabilizers in ultra‐high temperature (UHT) milk was investigated using different projective techniques. Clustering data on the Food Choice Questionnaire (FCQ) identified two groups of participants, Moderates and Judicious, with the latter assigning significantly higher agreement scores for all FCQ items. In the Word Association task, clean
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Assessing consumer perception on underwear products: Visual and tactile evaluations J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-19 Wei Yin, Bugao Xu, Xiaohong Yuan
Underwear is an intimate apparel with skin contact that impacts wearer's sensory experience. The visual and tactile properties of an underwear play critical roles in consumers' comfort and style considerations. This study concentrated on analyzing consumer perceptual preferences for underwear through surveys of bipolar word‐pairs describing the visual and tactile properties of underwear. A questionnaire
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Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-19 Murray Parker, Dirk H. R. Spennemann, Jennifer Bond
Sensory experience pertaining to any of the recognized senses can manifest as a form of intangible cultural heritage, therefore having considerable value for society. Heritage research into multiple sensory components needs to consider not simply the social experience of each of the individual modalities, but how these sensory components combine or integrate to form an all‐encompassing multisensory
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The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea J. Sens. Stud. (IF 1.6) Pub Date : 2024-07-18 Kyounghee Kim, Haram Eom, Junghoon Moon
This study explores the relationship between consumers' taste preferences—specifically sweetness and saltiness—and dietary diversity. This study utilizes consumer panel data collected by the Rural Development Administration of South Korea, in combination with a food nutrient database. The study applies long‐term purchase data to derive indices of dietary diversity and taste preferences. The objective
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Chemical and sensory profile of nonconventional white wines from two different grape clones J. Sens. Stud. (IF 1.6) Pub Date : 2024-06-21 Luiza Mazon‐Freitas, Thalita Isabel Assumpção, Stevan Grützmann Arcari, Vivian Maria Burin
The present study aimed to characterize chemical and sensorial composition of Goethe wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were made from Goethe Clássica grape and its spontaneous clone, Goethe Primo, grown in two different micro‐regions located in the GI territory (2022 and 2023 vintages). Samples were produced by microvinification process and evaluated
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Effect of different materials of filter holder on sensory profile of coffee beverages J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-31 Wallysson Wagner Vilela Santos, Kellyson Leandro Barbosa Lima, Rodrigo Mendonça de Lucena, Luciana Leite Andrade Lima de Arruda, Rodrigo Lira de Oliveira, Marcelo Edvan dos Santos Silva, Suzana Pedroza da Silva
Coffee beverages are renowned for their complex chemical composition and sensory attributes. The Koar® filter holder, developed in Brazil, is an extraction method which utilizes percolation and is available in acrylic, stainless steel, ceramic, and porcelain variations. Thus, this study aimed to investigate how the manufacturing materials of Koar® filter holders impact the sensory profile of coffee
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Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.) J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-30 Emmanuel de Jesús Ramírez‐Rivera, Manuel Octavio Ramírez‐Sucre, Ingrid Mayanin Rodriguez‐Buenfil, Adán Cabal‐Prieto, José Manuel Sánchez‐Orea, José Andrés Herrera‐Corredor
The objective of this research was to determine the intensity and sensory dominance of habanero peppers grown in different types of soils and with different degrees of maturation. Chili samples grown in red soil (Mayan name: K'ankab lu'um) and black soil (Mayan name: Box lu'um) were evaluated in an immature state (green coloration) and intermediate ripening (green‐orange coloration) using descriptive
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Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-30 Lixin Chen, Shaozhen Tan, Shaowei Li, Qianwen Ma, Yuying Chen, Chao Yan, Valentin A. Schriever, Laiquan Zou
The Children's Personal Significance of Olfaction Questionnaire (ChiPSO) is a measurement tool for assessing the importance of olfactory information in children. Due to limited research on the importance of olfaction in Chinese children, this study aims to translate the ChiPSO into Chinese and validate this version, thereby examining its applicability within the Chinese context. The study involved
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Dynamic sensory evaluation of selected sensory attributes and food‐related emotions during consumption of plant‐based milk alternatives applying temporal dominance of sensations and temporal dominance of emotions methods J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-29 M. Gaider, D. Majchrzak
Despite milk's rich nutrient profile, a growing number of consumers are opting for plant‐based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption‐evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks
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Do milk proteins relieve capsaicin‐induced burning sensation in the oral cavity? J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-22 Muhammed Alparslan Gøkhan, Esben Skipper Sørensen, Lene Baad‐Hansen
Milk has a soothing effect on the capsaicin‐induced burning sensation in the mouth. This double‐blinded, placebo‐controlled, cross‐over study aimed to investigate if milk proteins could relieve the capsaicin‐induced burning sensation. During each session, the tongue of each participant was exposed to capsaicin twice for 8 min in total. Subsequently, the participants rinsed the mouth with one of three
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Analysis of sensory and cognitive performance of generational consumers using artisan tortillas J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-15 Adán Cabal‐Prieto, José Andrés Herrera‐Corredor, María Isabel Vega‐Carreño, Alfonso Juventino Chay‐Canul, Berenice Chareo‐Benítez, José Manuel Juarez‐Barrientos, Gregorio Hernández‐Salinas, Cristal Arany Guerrero‐Ortíz, Jorge Armida‐Lozano, Emmanuel de Jesús Ramírez‐Rivera
The objective of this research was to compare the sensory and cognitive performance of generations of consumers using artisanal tortillas. Four groups of generational consumers were evaluated (baby boomers, generation X, Y, and Z; n = 100 consumers per generational group). Three experiments were conducted: (1) use of the intensity scale, (2) determination of dominant attributes via TDS and (3) elicited
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Socioeconomic constraints on low‐income individuals' perceptions toward food safety J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-08 Uyen Thuy Xuan Phan, Cuc Thuy Thi Tran, Nguyet Minh Thi Nguyen
Food safety has emerged as a critical concern in Vietnam, posing a significant threat to public health due to the prevalence of unsafe foods in the market. Among those most vulnerable to contaminated foods, low‐income individuals are significantly affected. This study aimed to investigate the perceptions of food safety among this demographic, utilizing qualitative and quantitative approaches, including
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How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-02 Rabitti Noemi Sofia, Appiani Marta, Proserpio Cristina, Pagliarini Ella, Laureati Monica
The global environmental changes require the development of new food formulations with sustainable ingredients. In this context, legumes could be used to enrich foods with beneficial consequences both on human health and sustainability of the agri‐food system. The aim was to evaluate the liking of a whole corn‐based formulation including chickpea or red lentil flour with or without providing health
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‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood J. Sens. Stud. (IF 1.6) Pub Date : 2024-05-02 Leticia Vidal, Gerónimo Brunet, Alejandra Girona, Leandro Machín, María R. Curutchet, Carolina de León, Gastón Ares
Children are born with an innate capacity to self‐regulate their energy intake, but cues from the food environment can undermine children's self‐regulation, promoting overconsumption, and challenging energy balance. The size of the portion offered by parents and caregivers has been shown to be correlated with how much food children consume, which is known as the portion size effect. Furthermore, some
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Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-24 Martha D. Calvert, Clinton L. Neill, Marlon F. Ac‐Pangan, Amanda C. Stewart, Jacob Lahne
Flavor wheels are visual tools built from standardized sensory lexicons that are used in many different industries to improve communication, marketing, and quality discrimination among products. To date, flavor wheels have been developed for spices, coffee, wine, beer, and many other foods and beverages—yet no flavor wheel has been constructed for hard cider. While there is no single established method
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Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed? J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-24 Ruth E. Greenaway, Pam Beyts, Christopher P. Mercogliano, Indra Prakash, Ashley Roberts, Tracey Sanderson
Miraculin is a glycoprotein present in miracle fruit berries (Richadella dulcifica or Synsepalum dulcificum) known to have taste modifying properties: conversion of sour into sweet taste. So far, research has shown that the effects occur when consuming miracle fruit powder or miracle fruit berries prior to consumption of a sour drink or food product. However, limited research has examined the effects
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Complex choices: Pole selection for polarized projective mapping applied to a complex product set J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-12 Amy E. A. Jenkins, Amy J. Bowen
Polarized projective mapping (PPM) employs reference samples called poles, positioned in the sensory space, to which samples are compared. This structure enables comparisons across sessions. Selecting the right poles is therefore critical for accurate and reliable comparisons. The current study examined whether simple poles (single fruit juices) or complex poles (fruit juice blends) better represented
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Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-04 Claudimara da Silva da Portela, Thayna Viencz, Karen Laíssa Balbino dos Santos, Tarcísio Lima Filho, Marta de Toledo de Benassi
This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose
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Olfactory training improves emotion matching ability in 6–9 years old children — preliminary evidence J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-03 Michal Pieniak, Marta Rokosz, Zorana Ivcevic, Aleksandra Reichert, Barbara Żyżelewicz, Paulina Nawrocka, Izabela Lebuda, Anna Oleszkiewicz
Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory
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Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices' J. Sens. Stud. (IF 1.6) Pub Date : 2024-04-03
Otterbring, T., Rolschau, K., & Folwarczny, M. (2023). Cash—Walk the line: Examining the impact of payment method on consumers' beer choices. Journal of Sensory Studies, 38(5), e12861. https://doi.org/10.1111/joss.12861 Michał Folwarczny country affiliation listed should be Ireland, not Iceland. The correct affiliation is: Discipline of Marketing, J.E. Cairnes School of Business & Economics, University
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Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions J. Sens. Stud. (IF 1.6) Pub Date : 2024-03-22 Elena Romeo‐Arroyo, María Mora, Òscar Boronat, Laura Vázquez‐Araújo
Crossmodal strategies have been proven to be useful to enhance sweetness perception, although, in general, the segmentation of consumers is not an essential part of this kind of research. The aim of the present study was to determine if a set of crossmodal strategies could be useful to modify sweetness perception in three different age groups: young, middle‐aged, and senior adults. A butter cookie
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The association between well‐being and olfactory sensitivity J. Sens. Stud. (IF 1.6) Pub Date : 2024-03-19 Akshita Joshi, Thomas Hummel
Well‐being (WB) is defined as a healthy state of mind and body. It consists of mental, physical, and social domains. In our everyday life, we perceive millions of odors from our environment, which have a role in social communication, protecting us from the environmental hazards and in our quality of life. A lot is known about the association between olfaction and depression; however, the relation between
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Differences in olfactory functioning: The role of personality and gender J. Sens. Stud. (IF 1.6) Pub Date : 2024-03-19 Pankaj Tyagi, Sonal Bansal, Anju Sharma, Uma Shanker Tiwary, Pritish Kumar Varadwaj
This study aimed to investigate the relationship between the gender and personality traits of individuals and their ability to detect, identify, and discriminate odors. The dataset on olfactory performance was compiled from a panel of 207 healthy human volunteers. The dataset for the odor identification test was collected using a set of 10 distinct odorants, and the odor discrimination test dataset
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Enhancing operational rations for Special Operations Forces: A qualitative analysis and roadmap for product improvement J. Sens. Stud. (IF 1.6) Pub Date : 2024-03-19 Vitor Luiz F. De Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino
Ninety‐eight (n = 98) military personnel from the Brazilian Army Special Operations Forces (SOF) participated in 10 Focus Groups to discuss the suitability of Combat Operational Rations with the service doctrine. The operational rations provided partially meet the operational and doctrinal demands of the SOF. Although the military personnel felt secure with the rations provided, the need to customize
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Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods J. Sens. Stud. (IF 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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 1.6) 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