Journal of Sensory Studies最新文献

Leveraging the Synergistic Effect of Menu Format and Visual Sensory Cues as a Potential Tool to Direct Consumers' Preferences Toward More Sustainable Options 利用菜单格式和视觉感官线索的协同效应，作为引导消费者偏好更可持续选择的潜在工具

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-19 DOI: 10.1111/joss.70049

Sibel Ozilgen, Atilay Askaroglu

{"title":"Leveraging the Synergistic Effect of Menu Format and Visual Sensory Cues as a Potential Tool to Direct Consumers' Preferences Toward More Sustainable Options","authors":"Sibel Ozilgen, Atilay Askaroglu","doi":"10.1111/joss.70049","DOIUrl":"https://doi.org/10.1111/joss.70049","url":null,"abstract":"<div>\u0000 \u0000 The food industry uses visual sensory attributes of the products to communicate with consumers, both in physical locations and online platforms. Recent technological advancements, particularly interactive digital interfaces, have made visual cues even more influential in food marketing. This study evaluates the synergistic effects of different menu formats and visual sensory cues in shifting consumer preferences toward sustainable food options, addressing the need to reduce greenhouse gas emissions. A traditional Turkish rice pudding was used as a case study. Four sample variants with varying visual textural complexities were prepared by halving the standard portion size and layering it gradually with soft, crispy, crunchy, and airy foods. Using Blender software, two sets of 3D visuals—non-informative (photographs only) and informative (photographs with product information)—were created for control and four variants and placed side by side. These visuals were then transferred to three different menu formats: paper, 2D touch screen, and 3D touch screen. A total of 180 participants evaluated the visuals via the assigned menu formats. Multivariate ANOVA was used to analyze the results. Participants consistently preferred the variant with three textural layers (soft, crispy, and crunchy) over the traditional dessert, regardless of menu formats and experimental conditions (p > 0.05), leading to a reduction in carbon emissions by over 30%. The 2D touch screen slightly increased preference rates and reduced variability compared to other formats. This supports the Variety-Seeking Behavior Theory, Elaboration Likelihood Model, and Cognitive Load Theory, suggesting that this format imposes optimal cognitive load and is the most engaging.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085395","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

Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods 使用Hedonic， JAR和CATA方法的消费者感知和木薯粉质属性的感官分析

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-07 DOI: 10.1111/joss.70036

O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, G. Nwaoliwe, B. A. Akinwande, J. A. Adejuyitan, M. Lungaho, B. Maziya-Dixon

{"title":"Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods","authors":"O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, G. Nwaoliwe, B. A. Akinwande, J. A. Adejuyitan, M. Lungaho, B. Maziya-Dixon","doi":"10.1111/joss.70036","DOIUrl":"https://doi.org/10.1111/joss.70036","url":null,"abstract":"The ability of cassava root to be softened within a short period, being easy to chew, and dissolving easily upon biting, otherwise known as cassava root mealiness, is one of the major attributes of boiled cassava roots. This study aimed to identify the attributes of cassava root mealiness from consumers' end and evaluate consumer acceptability of boiled cassava roots. A well-structured questionnaire comprising of a 9-point hedonic, Just About Right (JAR) and Check-All-That-Apply (CATA) test was administered to 120 respondents to elicit information on cassava root mealiness (CRM) attributes and to evaluate four cassava varieties (danwarri, suppi, akpu, dangbo) for consumers' acceptability of boiled cassava in the selected LGAs of Benue State, Nigeria (Vandekya, Ushongo, Konshisha and Gwer East) using purposive sampling techniques. Data collected were subjected to Analysis of Variance (ANOVA) using statistical packages for social science (SPSS) and XLSTAT packages. CRM for the four cassava root varieties were dissolving easily, easy to chew, and softness. The CATA test showed that the most important mealiness attributes of boiled cassava roots were dissolving easily (80%) > being easy to chew (78%) > being moderately soft (76%). The JAR test results also revealed that the softness and chewiness of danwarri and suppi cassava varieties scored above 50%, just about right (JAR) values. The acceptability test showed that danwarri variety was scored 7.48 > suppi (6.68) > akpu (5.44) > dangbo (4.19) in that order. This information, with an in-depth laboratory characterization of the raw roots, will assist breeders in developing improved cassava varieties that are mealable and acceptable to the consumers.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919608","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

Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults 苹果汁作为一种潜在的蜜饯增甜成分：儿童和成人的享乐和感官知觉

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-06 DOI: 10.1111/joss.70045

Isabelle Esperança, Thaisa Marques, Ellen Ayres, Rosires Deliza

{"title":"Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults","authors":"Isabelle Esperança, Thaisa Marques, Ellen Ayres, Rosires Deliza","doi":"10.1111/joss.70045","DOIUrl":"https://doi.org/10.1111/joss.70045","url":null,"abstract":"Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non-communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness perception and juice acceptance, thus providing new insights for developing products with a sugar substitute ingredient. Two studies were conducted, both with adults and children. First, five sequential difference thresholds for reducing apple juice into mixed grape nectar estimated the concentrations that could be reduced without affecting the perception of sweetness by 50 adults and 50 children. The second study evaluated the consumers' liking and sensory characteristics using the Check-All-That-Apply test of the five estimated thresholds, by 120 adults and 110 children. The results indicated that it was possible to reduce the apple juice of mixed grape nectar without affecting the perception of sweetness while keeping an adequate acceptance.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914249","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

Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience 唇边的音乐：音乐节奏对咖啡饮用体验的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-27 DOI: 10.1111/joss.70040

Joanne Pei Sze Yeoh, Charles Spence

引用次数: 0

Decoding Color Perception: An Eye Tracking Perspective 解码色彩感知：眼动追踪视角

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-27 DOI: 10.1111/joss.70044

Alessandro Bortolotti, Vien Cheung, Luwen Yu, Peter A. Rhodes, Riccardo Palumbo

引用次数: 0

Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds” 更正“探索使用葡萄汁减少钠泡菜生产：快感阈值和排斥阈值的测定”

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-25 DOI: 10.1111/joss.70043

{"title":"Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”","authors":"","doi":"10.1111/joss.70043","DOIUrl":"https://doi.org/10.1111/joss.70043","url":null,"abstract":"Lassen, R.S., Sant'Anna, V., Leães, F.L., Lima Filho, T. and Dupas de Matos, A. (2025), Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. J Sens Stud, 40: e70030. https://doi.org/10.1111/joss.70030In the Abstract, ~4 g/L should be corrected to ~10 g/L. The corrected sentence is: “Data from this study show that food producers can reduce salt content in pickles down to ~10 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L).”In the Conclusion, “For both acidifiers, results indicated that it is possible to reduce salt at similar levels (~ 4 g/L) without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L)” should be corrected to: “For both acidifiers, results indicated that it is possible to reduce salt by ~ 4 g/L without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L).”We apologize for the errors.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871642","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 Effects of Naturalness in Green Advertising: How Attention Restoration, Attention Concentration and Perceived Psychological Well-Being Enhance Consumers' Product Perceptions and Purchase Intentions 自然在绿色广告中的作用：注意恢复、注意集中和感知心理幸福感如何增强消费者的产品认知和购买意愿

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-21 DOI: 10.1111/joss.70038

Huei-ting Tsai

引用次数: 0

Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior 探究水果品牌名称对消费者偏好的影响：以苹果消费者行为为例

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-16 DOI: 10.1111/joss.70035

Masoumeh Bejaei, Jennifer Arthur

{"title":"Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior","authors":"Masoumeh Bejaei, Jennifer Arthur","doi":"10.1111/joss.70035","DOIUrl":"https://doi.org/10.1111/joss.70035","url":null,"abstract":"Despite the recognized impact of brand names on consumer behavior, limited research has specifically explored how brand names affect customers' fruit quality perceptions and preferences. The main objective of this study was to investigate the effects of apple brand names, as a case study, on consumers' brand recognition and preferences, considering their purchase and consumption behaviors and demographics. Consumer preferences toward four apple brand name categories were specifically investigated: sensory component names (SCN), metaphoric names (MN), non-metaphoric names (NMN), and innovative spelling names (ISN). A total of 526 Canadian residents participated in an online survey, and 517 submitted responses were accepted. Names from the SCN category were liked the most and disliked the least. Names from the MN category were disliked less than those from NMN and ISN categories. Names from the ISN category were disliked the most. Overall, the results highlighted the significance of brand names, with SCN being associated with greater recognition and preference.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840593","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

Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check-All-That-Apply 使用check - all - the - apply研究蜂蜜种类对蜂蜜理化性质、消费者接受度和感官特征的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-10 DOI: 10.1111/joss.70039

Rodrigo Ribeiro Arnt Sant'Ana, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Ana Clara Nascimento Antunes, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho Amboni, Carlise Beddin Fritzen-Freire

{"title":"Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check-All-That-Apply","authors":"Rodrigo Ribeiro Arnt Sant'Ana, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Ana Clara Nascimento Antunes, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho Amboni, Carlise Beddin Fritzen-Freire","doi":"10.1111/joss.70039","DOIUrl":"https://doi.org/10.1111/joss.70039","url":null,"abstract":"<div>\u0000 \u0000 This study aimed to evaluate the impact of different types of honey on the physicochemical properties and sensory profile of meads, using the Check-all-that-apply (CATA) method. Four meads were produced: WM—wildflower honey mead (multifloral), SM—stingless bee honey mead (Jataí—Tetragonisca angustula), OM—orange blossom mead (monofloral) and HM—honeydew mead (non-floral). The physicochemical analyses indicated significant differences (p < 0.05) between the formulations, with alcohol content ranging from 11.20% to 12.20% and diverse and complex organic acid profiles. The color of the meads varied, with HM standing out for its lower luminosity. All meads showed good acceptability (≥ 70%) and distinct sensory profiles, according to CATA. The study demonstrates the influence of different types of honey on the composition and sensory characteristics of mead, pioneering the application of the CATA method to describe the beverage.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809687","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

Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating 湿煮花生酱感官特性的描述性分析：煮制时间和仁包衣存在的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-07 DOI: 10.1111/joss.70034

Yula Ugembe, Claudia Lazarte, Candida Mavie, José da Cruz Francisco, Telma Magaia, Björn Bergenståhl

{"title":"Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating","authors":"Yula Ugembe, Claudia Lazarte, Candida Mavie, José da Cruz Francisco, Telma Magaia, Björn Bergenståhl","doi":"10.1111/joss.70034","DOIUrl":"https://doi.org/10.1111/joss.70034","url":null,"abstract":"Descriptive sensory analysis was used to characterize the flavor changes of peanuts during boiling. The attributes investigated were rawness, astringency, and bitterness. Samples of peanut sauce prepared with seed coating and without seed coating and taken at different cooking times (1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17 peanuts without coating) evaluated 12 coded samples served in random order using a scale of 7 points. The average results showed that the rawness decayed during cooking and that obtaining a close-to-neutral sauce character took about 90–120 min. These times are longer than what is used during dry roasting of peanuts. The sensations of rawness, astringency, and bitterness are also perceived more strongly when peanuts are cooked in water than when peanuts are roasted under less humid conditions. Astringency and bitterness are the primary attributes contributing to the complex rawness sensation of the peanut sauce.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143787313","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