{"title":"Decoding Wine Appreciation in Italy: The Role of Vivid Imagery","authors":"Alessandro Bortolotti, Ilja Croijmans, Riccardo Palumbo","doi":"10.1111/joss.70029","DOIUrl":"https://doi.org/10.1111/joss.70029","url":null,"abstract":"<p>The Vividness of Wine Imagery Questionnaire (VWIQ) has been adapted and validated for the Italian context, measuring the vividness of wine imagery in sight, smell, flavor, and mouthfeel. This tool helps understand how imagery ability influences consumer behavior, particularly in wine selection. The Italian adaptation allows for better insights into consumer behavior in Italy, a major wine-producing country, and enables comparisons across different languages. This adaptation aids in tailoring marketing strategies to specific consumer groups based on their expertise and consumption patterns. Validation of the Italian VWIQ suggests that Italian consumers may exhibit different wine imagery patterns compared to English and Dutch consumers. This research highlights the importance of cultural context in consumer studies and supports the use of the VWIQ in Italy. It opens new research avenues and practical applications in wine marketing, including comparisons between Italian and English-speaking consumers and professionals.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554317","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}
Dominic Rovai, Heather McCain Keefer, John C. Castura, MaryAnne Drake
{"title":"Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check-All-That-Apply (TCATA), and Temporal Ranking (TR)","authors":"Dominic Rovai, Heather McCain Keefer, John C. Castura, MaryAnne Drake","doi":"10.1111/joss.70017","DOIUrl":"https://doi.org/10.1111/joss.70017","url":null,"abstract":"<p>Gin is a distilled spirit characterized by juniper flavor, often accompanied by other botanical flavors. The objective of this research was to use gin as a case study to compare temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR). Trained panelists used each of these methods to evaluate the temporal profile of six gins (standardized to 30% ABV). Differences in temporality were visualized by difference graphs for pairwise gin comparisons across methods. TDS differentiated gins based on dominant flavor attributes but did not fully describe the complexity of the gins. TCATA was effective in capturing differences in subtle flavor attributes but did not discriminate samples based on juniper flavor. TR differentiated gins based on differences in juniper flavor intensity and documented additional differences in complex gins but did not discriminate subtle flavor attributes. Researchers should consider these tradeoffs when selecting a temporal method.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533402","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":"Perception of Luxury and Product Quality in Package Design: Examining the Effects of White Space, Typeface, and Visual Texture","authors":"Sayo Iseki, Tomoe Mase, Shinji Kitagami","doi":"10.1111/joss.70026","DOIUrl":"https://doi.org/10.1111/joss.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>As consumers gravitate toward luxury brands, marketers face the challenge of conveying perceptions of luxury through package design. This study focused on packaging that only displays the brand logo. Using chocolate, we investigated the impact of packaging design elements on consumers' perceptions of luxury and product quality. We employed a 2 (white space: large, small) × 2 (typeface: luxurious, casual) × 2 (visual texture: luxurious, casual) between-participants design, exposing 1193 participants to one of eight package designs. Large white spaces and luxurious typefaces enhanced perceived luxury and product quality, respectively. Luxurious visual texture enhanced luxury perception and product quality evaluation when paired with casual typefaces, but not with luxurious typefaces. Thus, the boundary conditions for the effect of visual texture may depend on the typeface. Our findings contribute to the literature on luxury perception and package design and provide practical implications for brands that want to enhance the appeal of their brands/products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533400","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}
Lige Luo, Longxuan Zheng, Haiyang Yu, Qian Hu, Pengfei Han
{"title":"Task-Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men","authors":"Lige Luo, Longxuan Zheng, Haiyang Yu, Qian Hu, Pengfei Han","doi":"10.1111/joss.70010","DOIUrl":"https://doi.org/10.1111/joss.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>Acute stress has been proposed to affect the ability to detect or identify odors in humans. However, whether and how acute stress affects odor discrimination remain less explored. Forty-six healthy males (mean age 21.3 ± 1.7 years) participated in an acute psychosocial stress (Socially Evaluated Pressor Cold Test, SECPT) and a control session in randomized order. Odor discrimination performances were assessed using the “Sniffin’ Sticks” discrimination test, the binary odor mixture discrimination task (ABX task), and the enantiomer discrimination task. Salivary cortisol, subjective stress, and emotional states were measured throughout the experiment. After the SECPT, participants showed an enhanced “Sniffin’ Sticks” discrimination score, but no changes beyond chance level were identified in the ABX discrimination task or enantiomer discrimination task. Moreover, there was a negative correlation between the peak level of subjective stress after acute stress exposure and a decrease in stress-related ABX discrimination performance. Furthermore, state anxiety level was positively associated with an increase in stress-induced camphor (+) (−) discrimination score. These results were discussed in light of task features and the complexity of odor discrimination as a high-order cognitive ability. Future studies should investigate the specific qualities of odors involved in discriminating between them and how they may be affected by acute stress. Stress-related emotional states and measurements of odor quality discrimination should also be taken into careful consideration in the future. Additionally, the results should be interpreted with caution as only male participants were included in this study.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513628","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":"Is Metallic Perception a Taste, an Aroma, or a Flavor?","authors":"Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron","doi":"10.1111/joss.70023","DOIUrl":"https://doi.org/10.1111/joss.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>The study investigates whether the perception of metallic taste (MT) is an aroma or a taste. MT tends to disappear with nasal occlusion, indicating it might be an aroma. However, it also occurs after neurological injuries that affect taste through the facial nerve. The perception of an iron sulfate solution applied to different parts of the tongue (related to the facial and glossopharyngeal nerves) was assessed in 120 healthy volunteers with either open (<i>n</i> = 60) or closed (<i>n</i> = 60) noses. Nasal occlusion significantly reduced the perception of iron sulfate, eliminating it in 31.7% of participants but not completely in the remaining 68.3%. With open noses, the intensity was significantly stronger when applied to the glossopharyngeal nerve region than to the facial nerve. These differences disappeared with nasal occlusion. The conclusion is that metallic perception involves both retro-olfactory and gustatory components, suggesting it is a metallic flavor.</p>\u0000 <p><b>Trial Registration:</b> ClinicalTrials.gov identifier: NCT05227157</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489848","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}
Elena Romeo-Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska-Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, María Mora, Laura Vázquez-Araújo
{"title":"Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation","authors":"Elena Romeo-Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska-Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, María Mora, Laura Vázquez-Araújo","doi":"10.1111/joss.70025","DOIUrl":"https://doi.org/10.1111/joss.70025","url":null,"abstract":"<p>The term ‘hackathon’ derives from the words ‘hacking’ and ‘marathon’ and refers to an event in which participants collaborate and compete to solve a challenge or problem during a relatively short period of time. Originally related to a tech domain, the concept has now extended across fields as a tool to encourage innovation, creativity, and problem-solving within a short timeframe. This paper is based on the experience of an international sensory science hackathon conducted within the framework of the European project SEASONED. A 12-h hackathon was developed to face the sensory-related challenge “The flavors of the world: new trends. How can we be agile researching new flavor trends in different parts of the world?” All proposed solutions should include sensory science methods combined with different disciplines. A total of 26 young researchers with different backgrounds and from different countries, organized in 9 teams, collaborated to propose interdisciplinary research methods to study flavor trends in different cultures, providing interesting ideas to food or ingredients companies. A diverse panel of speakers from various disciplines engaged with participants, enriching the challenge theme with a multitude of perspectives. Beyond the tangible results linked to the challenge, the hackathon encouraged networking, learning, interdisciplinary collaboration, and idea generation. An exit-survey used to collect data from participants proved the high level of engagement and the usefulness of this kind of activity to stimulate innovative thinking and creativity, learn about sensory science, and promote teamwork and interdisciplinary research.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489698","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":"Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB","authors":"Fabien Llobell, Davide Giacalone","doi":"10.1111/joss.70024","DOIUrl":"https://doi.org/10.1111/joss.70024","url":null,"abstract":"<div>\u0000 \u0000 <p>Sensory experiments are essential for product characterization and development. One of the main objectives of these tasks is to highlight similarities and differences among the target products. For this purpose, cluster analysis of the products can be helpful in investigating the relationships among the products. To perform such an analysis, we propose two methods: a new original method named ClusMB, and one based on clustering on the STATIS axes. The methods are demonstrated in two case studies involving Check-All-That-Apply (CATA) and projective mapping, but can easily be extended to other methods producing multi-block data structures. A paradox is highlighted to show the importance of these new methods in overcoming the theoretical limitations of average or contingency tables. To aid the interpretation of the outcomes, insightful indices are provided to quantify subjects' agreement and contribution to the chosen clustering solution.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489699","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}
Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino
{"title":"Co-Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel","authors":"Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino","doi":"10.1111/joss.70016","DOIUrl":"https://doi.org/10.1111/joss.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>In the development of operational rations, products designed to meet military demands must support adequate nutritional intake to enhance performance in missions and operations. In this sense, the present study adopted a co-creation methodology to develop a product intended for inclusion in operational rations, guided by the perceptions of Brazilian military personnel with experience in using these rations. An online questionnaire was conducted to collect both structured and unstructured data, framed as a co-creation task involving 360 members of the Brazilian Army. The results revealed a clear preference for a product with a high protein content (specifically, whey protein), chocolate flavor, bar format, and soft texture among different presentations, flavors, and formulations. This approach addresses existing questions about developing optimal products for military personnel and offers industrial and academic insights for tailored product development in specialized sectors.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466271","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":"The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers","authors":"Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake","doi":"10.1111/joss.70019","DOIUrl":"https://doi.org/10.1111/joss.70019","url":null,"abstract":"<p>Consumer evaluation of coffee creamers necessitates evaluation in a cup of coffee. Two phases of research were used to determine if method of serving creamer or coffee variety impacted the acceptance of four creamers. In Phase I, consumers evaluated creamers in medium roast coffee using one of three methods: (1) Fixed amount (<i>n</i> = 127), (2) free pour (<i>n</i> = 120), and (3) warm-up (<i>n</i> = 122). In Phase II, the serving method was constant (fixed amount), but consumers (<i>n</i> = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (<i>p</i> > 0.05) were observed for overall liking (key metric) for either creamer × method (Phase I) or creamer × coffee (Phase II). Thus, the choice of serving method will not impact creamer preference. Further, the choice of coffee roast will not impact creamer preference, but creamers served in light roast coffee had higher liking scores than creamers served in dark roast coffee.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446938","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}
Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak
{"title":"Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers","authors":"Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak","doi":"10.1111/joss.70022","DOIUrl":"https://doi.org/10.1111/joss.70022","url":null,"abstract":"<div>\u0000 \u0000 <p>The impact of correct and incorrect brand information on consumer preferences and emotional responses to premium and budget instant coffee products was investigated. Acceptance ratings, just-about-right scale for sensory attributes, and emotion response profiles were used to explore product quality and brand information influence on sensory evaluations. A significantly stronger brand effect was noted for premium products, compared with that of intrinsic attributes on consumer preference and emotions. Premium product showed high acceptance ratings and positive emotional responses when brand information was correct. Budget products showed a strong reliance on intrinsic qualities. The penalty analysis indicated that the products had different attributes requiring improvement based on brand information, highlighting the association between premium brand expectations and product quality. Leveraging brand information for premium brands is important to enhance consumer satisfaction and emotional engagement. Economic brands should focus on improving their intrinsic qualities.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438960","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}