Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)

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

Food Quality and Preference Pub Date : 2025-03-14 DOI:10.1016/j.foodqual.2025.105493

S.R. Jaeger , H.L. Meiselman , D. Giacalone

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引用次数: 0

Abstract

We respond to the three commentaries (Varela, 2025; Lee, 2025; Beckley et al., 2025) submitted in relation to our paper defining the field of Sensory and Consumer Science (Jaeger et al., 2024). Rather than attempting to address every aspect of these detailed and thoughtful commentaries, we concentrate on four discussion points: 1) Do we require a definition of our field?; 2) What should our field be called?; 3) Is non-food part of our field?; and 4) What is the nature and scope of our field? The prevailing view supports the importance of defining the field. To remain relevant, we must revise and update the definition regularly. Over time, the field has broadened in content, and this trend may persist. There is room for ongoing discussion on how to name the field and the central role of sensory (perception) science. Two of the commentaries were food-centric. While we agree that the food domain will continue to dominate the field due to its historical ties with food science, we also believe that non-food is part of our field and hope for growth in this domain. The field is broad and multidisciplinary and is evolving towards being interdisciplinary. We all agree this is a positive development.

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回复Jaeger等人对感官和消费者科学定义的三篇评论（2024）

我们回应三个评论(Varela, 2025；李,2025;Beckley等人，2025)提交了与我们定义感官和消费者科学领域的论文相关的内容（Jaeger等人，2024）。我们不打算讨论这些详细而深思熟虑的评论的每一个方面，而是集中在四个讨论点上：1)我们是否需要定义我们的领域？2)我们的领域应该叫什么？3)非食品是我们领域的一部分吗？4)我们研究领域的性质和范围是什么？流行的观点支持定义该领域的重要性。为了保持相关性，我们必须定期修订和更新定义。随着时间的推移，这一领域的内容已经扩大，这种趋势可能会持续下去。关于如何命名这个领域和感官（知觉）科学的中心作用，还有空间进行持续的讨论。其中两篇评论以食物为中心。虽然我们同意食品领域由于其与食品科学的历史联系将继续主导该领域，但我们也相信非食品领域是我们领域的一部分，并希望在该领域取得增长。该领域是广泛和多学科的，并正在朝着跨学科的方向发展。我们都同意这是一个积极的事态发展。

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.