To sensory perception science: A shorter and broader definition of sensory and consumer science

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-03-07 DOI:10.1016/j.foodqual.2024.105375

J. Beckley , D. Paredes , J. Vahalik

引用次数: 0

Abstract

The paper by Jaeger et al. is timely and valuable. A common set of language builds communities and allows for broader professional conversation. Our commentary is designed to highlight a few points that we feel as working consumer sensory specialists need to be considered for the definition.

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感官感知科学：更简短、更广泛的感官与消费科学定义

Jaeger 等人的论文既及时又有价值。一套通用的语言可以建立社区，进行更广泛的专业对话。我们的评论旨在强调几点，作为在职的消费者感官专家，我们认为需要对该定义加以考虑。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.