Journal of Sensory Studies最新文献

Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods 了解消费者对成年干狗粮中不同鸡蛋白感官特性和挥发性化合物的接受程度

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-19 DOI: 10.1111/joss.70054

Chelsie J. Shields, Nicholas L. Rozzi, Charles G. Aldrich, Martin J. Talavera

{"title":"Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods","authors":"Chelsie J. Shields, Nicholas L. Rozzi, Charles G. Aldrich, Martin J. Talavera","doi":"10.1111/joss.70054","DOIUrl":"https://doi.org/10.1111/joss.70054","url":null,"abstract":"<div>\u0000 \u0000 <p>With the demand of dog food production continuously rising, the use of sustainable chicken ingredients must be considered. However, given the current trends, pet owners' preferences for fresh chicken over chicken by-products is putting a strain on the global demand for overall chicken protein sources. The objectives of this study were to develop a sensory profile, assess consumer acceptance, and separate and tentatively identify volatile compounds from five different dry canine foods. Descriptive sensory analysis, consumer acceptance, and qualitative analysis utilizing gas chromatography–mass spectrometry (GC–MS) coupled with the headspace solid-phase microextraction (SPME) method was performed on five dry canine foods containing different chicken protein sources. Five highly trained descriptive panelists identified 12 aroma and six appearance attributes for each canine food. For consumer acceptance testing, dog owners were recruited to evaluate the five canine foods for aroma, appearance, and overall liking. Consumers preferred the chicken by-product meal dry canine food and scored it the highest in overall liking, as well as aroma and appearance. Separation and tentative identification of 13 volatile compounds were determined from the highest probability (≥ 75%) and intensity scoring of each compound found in each sample. The majority of volatile compounds consisted of carboxylic acids and aldehydes. Hexanal, heptanoic acid, 2-heptanone, and octanoic acid seemed to be related to oxidized oil aromatics while acetic acid, propanoic acid, and butanoic acid correlated closest to the liver attribute. This study showed that dry canine foods containing different chicken protein sources had similar aroma, appearance, and volatile profiles.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA, Napping, and Descriptive Analysis for Traditional Korean Doenjang 未经训练的消费者能捕捉到细微的感官差异吗？韩国传统大酱的CATA、nap与描述性分析之比较

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-17 DOI: 10.1111/joss.70055

Woo-suk Bang, In-Seo Hwang, Mina K. Kim

{"title":"Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA, Napping, and Descriptive Analysis for Traditional Korean Doenjang","authors":"Woo-suk Bang, In-Seo Hwang, Mina K. Kim","doi":"10.1111/joss.70055","DOIUrl":"https://doi.org/10.1111/joss.70055","url":null,"abstract":"<p>This study examined whether two rapid sensory profiling methods—Check-all-that-apply (CATA) and Napping—could serve as practical alternatives to conventional descriptive analysis (DA) for traditional Korean <i>doenjang</i>. DA was performed by trained panelists (<i>n</i> = 6), while CATA (<i>n</i> = 96) and Napping (<i>n</i> = 29) involved untrained consumers. Both approaches captured major sensory attributes and successfully differentiated among samples, with multivariate patterns showing strong similarity to those from DA (Rv > 0.7). Terms like <i>meju</i>, <i>tofu, soil aroma,</i> and <i>saltiness</i> were commonly reported across all methods. However, Napping was less consistent in capturing subtle aroma nuances, likely due to its unstructured nature. Although CATA and Napping are less detailed than DA, they offer practical value, particularly when speed and accessibility are essential. With minor adjustments, such as reference descriptors or hybrid procedures, their effectiveness could be further improved—making them promising tools for profiling complex fermented foods like <i>doenjang</i>.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods pH对大豆发酵食品中9种高味肽风味检测阈值及DoT的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-10 DOI: 10.1111/joss.70042

Juyeon Lee, Tackhyun Park, Mina K. Kim

{"title":"Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods","authors":"Juyeon Lee, Tackhyun Park, Mina K. Kim","doi":"10.1111/joss.70042","DOIUrl":"https://doi.org/10.1111/joss.70042","url":null,"abstract":"<p>The purpose of this study was to determine the influences of product pHs on retronasal thresholds of nine kokumi peptides commonly found in fermented soybean foods. The following nine kokumi peptides were used in this study: γ-EV (γ-Glu-Val), γ-EW (γ-Glu-Trp), γ-EY (γ-Glu-Tyr), γ-EF (γ-Glu-Phe), γ-EL (γ-Glu-Leu), γ-EM (γ-Glu-Met), γ-EE (γ-Glu-Glu), γ-EH (H-His-Glu-OH), and γ-EVG (γ-Glu-Val-Gly). Retronasal threshold testing was conducted using five series of the 3-ascending forced-choice (3-AFC) method on water-based matrices with three different pH levels (pH 5.0, 5.3, 5.8). Overall, BET values of kokumi peptides decreased (<i>p</i> < 0.05) with increasing pH. This result suggests that a lower kokumi peptide concentration is required for humans to detect components (kokumi) of fermented food-related kokumi taste at pH 5.8 than the kokumi peptide concentration at pH 5.0–5.3. In other words, human-detected kokumi perception is better recognized at a product pH of 5.8. In addition, the DoT value of each kokumi peptide was only higher than 1 in γ-EF, which affected the peptide involved in the kokumi flavor of <i>doenjang</i>.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of the Multisensory Integration of Texture, Music, and Smell on the Taste and Pleasantness of Food 质地、音乐和嗅觉的多感官整合对食物口感和愉悦性的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-04 DOI: 10.1111/joss.70051

Julia Eremenko, Vladimir Kosonogov, Ksenia Panidi, Maria Piochi, Luisa Torri, Onurcan Arman, Victoria Moiseeva, Pogorelova Ksenia, Svetlana Gracheva, Anna Shestakova

{"title":"The Impact of the Multisensory Integration of Texture, Music, and Smell on the Taste and Pleasantness of Food","authors":"Julia Eremenko, Vladimir Kosonogov, Ksenia Panidi, Maria Piochi, Luisa Torri, Onurcan Arman, Victoria Moiseeva, Pogorelova Ksenia, Svetlana Gracheva, Anna Shestakova","doi":"10.1111/joss.70051","DOIUrl":"https://doi.org/10.1111/joss.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the effect of texture, music, and smell on the taste and pleasantness of food. Fifty-three volunteers assessed the bitterness and sweetness of carrots of three different textures (puréed, boiled, and chipped) while listening to music and/or smelling vanilla or coffee and evaluated the pleasantness of food with music, with smell alone, and with music and smell together. The auditory and olfactory stimuli used were either congruent or incongruent with bitter-tasting and sweet-tasting foods. We found that music or smell modulated food taste only when they were congruent with it. While congruent music or smell, presented alone, affected taste and hedonic valuation, their simultaneous presentation did not show a comparable effect. Further experiments with different stimuli or a combination of modalities would be necessary to draw final conclusions on whether the concurrent presentation of music and smell has an additive effect on taste.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144206448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup 鲜味物质对消费者大酱汤高味感知的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-04 DOI: 10.1111/joss.70052

Seung-Hyun Lee, Ji-sun Hwang, Mina K. Kim

引用次数: 0

Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly 结合视觉和触觉设计老年人消费包装：来自中国老年人的经验证据

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-28 DOI: 10.1111/joss.70050

Fang Gan

引用次数: 0

Between Novelty and Familiarity: A Content Analysis of Cross-Cultural Sensory Experiences of Baijiu in China 在新奇与熟悉之间：中国白酒跨文化感官体验的内容分析

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-28 DOI: 10.1111/joss.70046

Yong Tang, Danni Li, Hongyao Qin

{"title":"Between Novelty and Familiarity: A Content Analysis of Cross-Cultural Sensory Experiences of Baijiu in China","authors":"Yong Tang, Danni Li, Hongyao Qin","doi":"10.1111/joss.70046","DOIUrl":"https://doi.org/10.1111/joss.70046","url":null,"abstract":"<div>\u0000 \u0000 <p>We examined the cross-cultural sensory experiences of Baijiu, with a focus on the roles of novelty and familiarity in shaping these mixed, sometimes paradoxical, sensations. We considered international tourists tasting Baijiu in China, with thousands of years of history in wine-making. Content analysis was employed to analyze 43 reviews selected from 137 TripAdvisor entries. Themes emerged from coding and interpretation, enhanced by cluster analysis. We found that drinking involvement and the atmosphere amplified the persuasive influence of acquaintances, regions, and places in creating exotic drinking adventures. Familiarity enhanced pleasurable sensory experiences more than novelty because a higher level of risk was associated with trying exotic drinks. Paradoxical discourse surrounding Baijiu was influenced by various intrinsic attributes, situated within the broader context of the regional wine cultural complex. These insights have important marketing implications for liquor manufacturers and place-based branding challenges in the context of a rapidly globalizing marketplace.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Society of Sensory Professionals 感官专业人员协会

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-28 DOI: 10.1111/joss.70053

引用次数: 0

How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast 如何捆绑：通过色彩对比提高新产品的感知和评价

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-21 DOI: 10.1111/joss.70047

Mengying Liu, Yiming Qian, Jianping Huang, Xiaoang Wan

{"title":"How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast","authors":"Mengying Liu, Yiming Qian, Jianping Huang, Xiaoang Wan","doi":"10.1111/joss.70047","DOIUrl":"https://doi.org/10.1111/joss.70047","url":null,"abstract":"<div>\u0000 \u0000 <p>Bundling a new product with popular products is a common strategy for new product introduction. In order to investigate the influence of the bundle design on consumers' perceptions and evaluations, we conducted two experiments to examine how the color contrast between the packaging of the new and popular yogurt products within the same bundles affected participants' ratings of the new products. In Experiment 1, 80 participants were asked to rate their taste expectations concerning the new products without flavor labels but bundled with popular products. The results revealed that the color contrast between the red packaging of the new products and the yellow packaging of the popular products reduced the expected sourness of the new products. In Experiment 2, 80 participants rated the attention they paid to and the expected prices of the new products bundled with popular products. The results revealed that high color contrast between the packaging of the new and bundled popular products could attract more attention to the new products and lead to higher expected prices. Collectively, these findings demonstrate that the color contrast between the packaging of new and popular products can affect consumers' expectations concerning the new products in bundles. These findings suggest that the strategic use of color contrast may attract consumers' attention to the new products and increase their price expectations, which has direct implications in the design of product bundles.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Flavor Lexicon and Testing for Kimchi Available in the United States 美国泡菜风味词典和检测

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-21 DOI: 10.1111/joss.70048

Jeehyun Lee, Edgar Chambers IV, Delores H. Chambers, Ashley E. Miller

{"title":"Flavor Lexicon and Testing for Kimchi Available in the United States","authors":"Jeehyun Lee, Edgar Chambers IV, Delores H. Chambers, Ashley E. Miller","doi":"10.1111/joss.70048","DOIUrl":"https://doi.org/10.1111/joss.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>Kimchi is a flavor trend in the United States (USA). Although kimchi commonly is thought of as a cabbage-based product, it actually takes many forms. The term “kimchi” is used widely as a general term used to describe different types of lactic acid fermented vegetables. There are multiple types of and ways to prepare kimchi and currently no standard exists for the definition of kimchi. Variations of cabbage, radish, cucumber, and miscellaneous vegetable kimchi all with various spices, seasonings, degrees of fermentation, and other preparation methods (e.g., heat processing) are available in the USA. Typically, kimchi can be described as having a sweet, sour, spicy, and “carbonated” flavor with a combination of firm, crisp, and chewy textures, but different ingredient/seasoning combinations give each kimchi a unique profile. Because kimchi flavors are becoming more popular in the USA, this paper developed a sensory lexicon for a wide array of kimchi, including specific flavor references, in order to enable researchers to measure and compare sensory characteristics for various flavor profiles. This lexicon was used to test a range of commercially available kimchi in the USA to attempt to define various categories of kimchi.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0