Journal of Sensory Studies最新文献

{"title":"Sensory, Affective, and Valuation Responses to no- and Low-Alcohol Wines: Evidence From a 400-Consumer Evaluation","authors":"Ngoc Han Tran","doi":"10.1111/joss.70195","DOIUrl":"https://doi.org/10.1111/joss.70195","url":null,"abstract":"<div>\u0000 \u0000 <p>Growing consumer interest in moderation and alcohol-free drinking has accelerated the development of no- and low-alcohol (NOLO) wines, yet evidence remains limited on how consumers respond across market-realistic wine conditions that differ simultaneously in alcohol level and formulation. This study examined sensory, affective, hedonic, and valuation responses to commercial Sauvignon Blanc, Pinot Gris, and Merlot wines represented at 0%, 6%, and 13% ABV in a between-subjects evaluation involving 400 wine consumers. Because the products were commercially formulated rather than produced from a common base wine, alcohol-level condition is treated as a composite commercial-product factor rather than an experimentally isolated ethanol treatment. Two-way ANOVA and HC3-robust regression were used to examine overall liking, sensory attributes, emotions, purchase intention, willingness to pay (WTP), and consumption motives. Alcohol-level condition was associated with substantially larger differences in overall liking and purchase intention than varietal style, while its association with WTP was smaller. Sensory differentiation was attribute-specific: perceived warmth varied strongly across alcohol-level conditions, whereas astringency varied primarily across varietal styles. In the multivariable models, overall liking showed the strongest conditional association with both purchase intention and WTP among the measured consumer-response variables. These findings support sensory-value preservation as a useful framework for understanding commercial NOLO wine acceptance while avoiding causal attribution of the observed differences to ethanol concentration alone.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205337","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}

{"title":"Sensory Wheel of Cachaça: Construction, Lexical Expansion, and Refinement With a Trained Panel","authors":"Maria Laura Silva Galdino,&nbsp;Katiúcia Alves Amorim,&nbsp;Camila Argenta Fante,&nbsp;Laura Peres Castro Penna,&nbsp;Lucas Rocha Carneiro,&nbsp;Thais dos Ângelus Queiroz Brumano Kalil,&nbsp;Ana Carla Marques Pinheiro","doi":"10.1111/joss.70194","DOIUrl":"https://doi.org/10.1111/joss.70194","url":null,"abstract":"<p>Cachaça is a typically Brazilian distilled beverage, considered both a symbol and a cultural heritage of the country, with unique sensory characteristics. Its sensory attributes are influenced by several factors, ranging from the raw material to the stages of the production process. In this context, the development of tools that favor descriptive standardization and technical communication with consumers becomes essential for the valorization of the beverage. This study aimed to develop and consolidate a specific descriptive sensory wheel for cachaças and sugarcane spirits produced in Minas Gerais, the state that leads the national scenario, concentrating 39.6% of the registered producers in the country and having the highest number of formalized establishments in Brazil. The construction of the wheel started from previously existing models, which were adapted and expanded through discussions with experts and trained sensory panels. The preliminary version of the wheel was used as supporting material in the sensory characterization of 217 commercial samples evaluated during the 1st Minas Gerais Cachaça and Sugarcane Spirit Contest, with the participation of 24 trained assessors. Descriptor collection was carried out using the Check-All-That-Apply and Free Listing methods. Data were analyzed based on the mean frequency of term citation, supported by Pareto analyses and radial graphical representation adjusted by the square root of relative frequencies. The resulting sensory wheel comprises 73 descriptors, based on citation frequency across the trained panel, considering descriptors with a mean selection value equal to or greater than 0.5 across evaluations. The final wheel presented a hierarchical graphical structure and thematic grouping by sensory families. Compared with previous proposals, the wheel developed in this study expands the descriptive vocabulary by incorporating terms from the “animal” and “negative” groups, which had not been previously included. More than a descriptive guide, the proposed sensory wheel offers a practical and innovative resource that supports the standardization of sensory language, facilitates communication among the links in the production chain, and enhances the value of cachaça as an expression of Brazilian culture.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70194","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205468","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}

{"title":"Can Color Reduce Sugar? A Narrative Review of Color and Sweetness Perception in Food and Beverage","authors":"Alex Baker","doi":"10.1111/joss.70192","DOIUrl":"https://doi.org/10.1111/joss.70192","url":null,"abstract":"<div>\u0000 \u0000 <p>Interest in the cross-modal influence of color on taste has grown steadily over the past two decades, and the case for treating visual cues as a lever for sugar reduction is now made routinely in both the sensory science and the reformulation literature. Despite this, the empirical picture remains equivocal. This narrative review examines the theoretical and empirical evidence for the influence of color on the perception of sweetness in food and beverage, beginning in each case with early theoretical efforts and recent advances, before assessing the weaknesses that continue to limit them. Following Spence et al. (Chemosensory Perception, 2010; 3(1): 68–84), two questions are treated separately throughout: whether the presence, absence, or intensity of color affects perceived sweetness, and whether color affects the correct identification of flavor and, ultimately, taste. The evidence for the second is reasonably consistent; the evidence for the first is not. Red and pink are associated with sweetness with some reliability both within and between cultures, and perceived sweetness appears to rise with color intensity, albeit the magnitude of the reported effect is modest and null findings remain common. Mechanistic accounts are still underdeveloped, and the assimilation-contrast framework, whilst useful, does not yet specify how much discrepancy between expectation and experience is required for one to give way to the other. It is concluded that color is best understood as one component of a multisensory approach to sugar reduction rather than as a lever in its own right, and that the most pressing need is for adequately powered work conducted outside the laboratory.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146383","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}

{"title":"Halo Effect in the Food Context","authors":"Ilija Djekic,&nbsp;Nada Smigic,&nbsp;Bozidar Udovicki,&nbsp;Ana Sredojevic,&nbsp;Nikola Tomic","doi":"10.1111/joss.70191","DOIUrl":"https://doi.org/10.1111/joss.70191","url":null,"abstract":"<div>\u0000 \u0000 <p>The halo effect is a perceptual bias in which a quality characteristic shapes a person's overall evaluation of a product. In the context of food, it's often leveraged to influence consumer behavior by aligning with beliefs and food preferences, increasing willingness to buy, and affecting food consumption. Adopting the PRISMA approach, this review analyzed 64 research articles in terms of predisposition and behavioral intentions towards food. The halo effect in the food context has five main research streams—“health and nutritional,” “packaging design,” “organic food,” “country of origin” and “food sustainability.” This review also revealed that only around 20% of studies included various sensory analyses and opportunities to taste food. Future research perspectives are: (i) integration of sensory evaluation methodologies with neurophysiological tracking to include emotional valuations and (ii) importance of performing cross-cultural studies since cultural background plays an important role in food choice.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145683","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}

{"title":"Food Neophobia in Children: Exploring the Role of Olfaction Through a Novel Toolkit of Fruit and Vegetable Odor Stimuli","authors":"Linnea Apelman,&nbsp;Eva Roos,&nbsp;Jonas K. Olofsson,&nbsp;Pernilla Sandvik","doi":"10.1111/joss.70184","DOIUrl":"https://doi.org/10.1111/joss.70184","url":null,"abstract":"<p>Fruit and vegetable (FV) consumption is promoted by health authorities, but remains too low. In children, low FV consumption is linked to food neophobia (FN), the rejection of unfamiliar foods. Sensory properties play a key role in children's rejection of food, yet the role of olfaction in FN among children remains under-researched. This study explored FV liking, odor liking, and odor identification in 112 children, varying in FN (mean age 10.6, SD 0.91). The identification or liking of FV odors showed little direct correlation to FN. However, the sample demonstrated a positive connection between identifying a FV odor and liking it, suggesting that odor familiarization may increase odor liking. Additionally, FV odor liking was associated with liking a corresponding food sample, suggesting food odors play a key role in FV liking. Future research should explore the effect of odor enhancement interventions on FN and FV acceptance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146967","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}

{"title":"“From Sound to Shade”: How Emotion and Music Genre Guide Crossmodal Color Selection","authors":"Alessandro Bortolotti,&nbsp;Nicola Di Stefano,&nbsp;Charles Spence,&nbsp;Claudio Di Berardino,&nbsp;Riccardo Palumbo","doi":"10.1111/joss.70190","DOIUrl":"https://doi.org/10.1111/joss.70190","url":null,"abstract":"<p>This study investigates music–color crossmodal correspondences, focusing on how target-emotion condition and musical genre jointly shape people's choice of color and perceived coherence, defined here as the subjective strength of the match, or correspondence, between a musical excerpt and a chosen color. In a within-subjects experimental design, 278 participants evaluated 15 music excerpts crossing Joy, Sadness, and Nostalgia with Classical, Pop, Rock, Jazz, and Electronic genres, selecting colors in CIELAB space and rating coherence and emotional intensity. Robust Emotion × Genre interactions were demonstrated for coherence and color dimensions. In particular, luminance (L*) emerged as the primary visual cue, with emotion explaining substantial variance with participants choosing to map bright colors to joy and darker, more saturated colors, to sadness. Chroma, but not hue, consistently tracked emotional meaning, while hue showed greater genre dependence. Emotional intensity added minimal predictive value beyond the experimental conditions, although this effect should be interpreted with caution, given the relatively limited variability in intensity ratings across conditions; the present analyses did not directly compare valence and arousal with categorical emotion variables. Mediation tests indicated that L* functions as a suppressor in the emotion–coherence relationship. These findings are consistent with an emotion-related account of music—color correspondence while demonstrating that musical genre constrains multisensory mapping, with luminance emerging as a perceptual dimension that consistently covaries with the target-emotion conditions across the sampled stimuli. Because participant-reported experience was not shown to mediate these effects, the results should not be taken as a direct test of emotional mediation in the stronger causal or mechanistic sense. As with any single-exemplar-per-cell design, these effects are most directly interpretable at the level of the sampled stimuli; the large, well-powered participant sample strengthens confidence in the reported patterns for these excerpts specifically, and extending the design to multiple exemplars per cell is a natural next step for establishing generality across the broader emotion and genre categories.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146982","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}

{"title":"Co-Creating Healthy Mini-Donuts With and for Peruvian Children Using Andean Ingredients","authors":"Karina Eduardo,&nbsp;Juan D. Rios-Mera,&nbsp;Erick Saldaña","doi":"10.1111/joss.70189","DOIUrl":"https://doi.org/10.1111/joss.70189","url":null,"abstract":"<div>\u0000 \u0000 <p>Childhood obesity is increasing worldwide, mainly due to high consumption of ultra-processed foods. Creating healthier options for children can promote balanced eating habits. Food neophobia represents a significant barrier to the acceptance of novel ingredients in this population, so participatory strategies such as co-creation may be key to overcoming it. This study aimed to develop healthy mini-donuts through co-creation with school-aged children. The mini-donuts were baked rather than fried, naturally sweetened with mashed ripe banana, and incorporated local Andean ingredients such as quinoa flour (<i>Chenopodium quinoa Willd</i>.) and purple corn flour (<i>Zea mays L</i>.). Fifty-four children aged 10 to 11 from a public school explored local, nutritious ingredients, considering taste, creativity, exploration, experience, social influences, and perceptions of health. Nine mini-donuts were made, one for each group. After tasting, children provided positive feedback on their products. Two formulations with favorable responses were chosen as prototypes, and 102 children evaluated them using the CATA questionnaire and a 7-point hedonic scale. Results showed that the quinoa flour donut was lighter and softer, while the purple corn donut was darker. Both received high acceptance (median = 6), with no significant difference between them. No child refused to taste the samples in either phase. Collaboration encouraged participation, ingredient experimentation, and enthusiasm, while maintaining sensory quality. The study demonstrates that co-creation is effective in developing healthier bakery products for children. Future research should examine the experimental nutritional composition of the prototypes, their long-term effects on eating habits, and their market acceptance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149048341","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}

{"title":"JAR-Deviation Burden, Home–Laboratory Differences, and Purchase Intent in Consumer Evaluations of Commercial Cooked Hams","authors":"Hideyasu Sato","doi":"10.1111/joss.70185","DOIUrl":"https://doi.org/10.1111/joss.70185","url":null,"abstract":"<div>\u0000 \u0000 <p>Home-use tests capture realistic consumer experience, but self-selected and non-blind conditions may differ from blind laboratory evaluations. This study reanalyzed a public consumer dataset on commercial cooked hams, focusing on Just-About-Right (JAR) scales and purchase-related variables that were not the focus of the original Free-Comment study. Home-use data included 2758 evaluations by 483 French consumers, and blind laboratory data included 1376 evaluations of 16 overlapping products by 86 consumers. JAR deviations were defined for color, fat, salt, and tenderness. Home-use liking was higher than blind laboratory liking, but product-level gaps varied. Larger home–laboratory liking gaps were associated with larger differences in JAR-deviation burden. In mixed models, adding JAR-deviation count reduced the laboratory effect on liking, whereas the location-by-JAR interaction was not significant. Purchase intent was associated with liking, price, usual purchase, and JAR-deviation burden.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994419","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}

{"title":"Bridging the Gap Between Brand Communication and Consumer Perception: An Experimental Study Using Signal Detection Theory in Colombia and Thailand","authors":"Diana Peralta-Granados,&nbsp;Winayaporn Bhrammanachote","doi":"10.1111/joss.70188","DOIUrl":"https://doi.org/10.1111/joss.70188","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examines the gap between brand communication and consumer perception, focusing on two increasingly important attributes in contemporary markets, namely sustainability and healthiness. While brands invest heavily in communicating these attributes, it remains unclear whether consumers accurately perceive them, raising concerns about the effectiveness of current branding strategies. To address this problem, the study applies Signal Detection Theory (SDT) as an experimental approach to assess perceptual discrimination while avoiding self-report biases commonly found in brand research. A total of 140 consumers from Thailand and Colombia evaluated 40 familiar fast-moving consumer goods brands through a forced-choice task. The findings show that Thai consumers exhibit very weak discrimination across attributes, while Colombian consumers demonstrate only moderate discrimination, with unhealthy attributes being the most easily recognized. Across both markets, sustainability and health signals are weakly perceived, indicating a misalignment between brand positioning and consumer cognition. These results suggest that communicating desirable brand attributes does not guarantee their perception and that positive attributes are more difficult for consumers to identify than negative ones. The study highlights the need for stronger perceptual cues and more coherent brand communication strategies, particularly through consistent visual and experiential signals. The findings offer practical insights for brand managers operating in Thai and Latin American markets and demonstrate the value of experimental approaches such as SDT for improving the effectiveness of brand strategy.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148994132","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}

{"title":"Consumer Preferences for Insect-Based Food Products Across Generations: The Role of Food Neophobia, Disgust, and Entomophagy Attitudes","authors":"Gül Eda Kılınç Tulum,&nbsp;Yeliz Vergi,&nbsp;Atila Güleç","doi":"10.1111/joss.70186","DOIUrl":"https://doi.org/10.1111/joss.70186","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate generational differences in consumer preferences for visually presented insect-based food products and to examine the associations between knowledge, food neophobia, and entomophagy attitudes and these responses. This cross-sectional study included 450 adults. Data were collected using experience regarding the consumption of edible insects, the Food Neophobia Scale (FNS), and the Entomophagia Attitude Questionnaire (EAQ). In insect-based product preferences, participants most frequently chose crispy grasshoppers (38.9%), silkworm pasta (32.0%), and insect-based granola (32.9%). Regression analysis revealed that greater food neophobia was associated with higher disgust (β = 0.206; <i>p</i> &lt; 0.001) and lower interest in insect consumption (β = −0.093; <i>p</i> &lt; 0.001). In conclusion, generational differences in preferences for insect-based food products were shaped by food neophobia, disgust, and cultural and religious factors, highlighting key barriers to consumer acceptance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943542","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}