Journal of Sensory Studies最新文献

Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts 消费者对乳制品酸奶、植物酸奶和可持续酸奶的喜爱程度、情感、概念和可持续性特征的预期

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-11-06 DOI: 10.1111/joss.12955

S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello

{"title":"Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts","authors":"S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello","doi":"10.1111/joss.12955","DOIUrl":"https://doi.org/10.1111/joss.12955","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>An online survey of consumers' liking, emotional, conceptual and sustainability expectations in response to traditional, plant-based (PB), and sustainable yoghurt product names was conducted with 1206 New Zealanders. Results showed that consumers' sensory expectations are associated with hedonic and non-sensory expectations. Consumers' sensory, emotional, conceptual and sustainability ideations and the impact of these variables on expected liking parallel the findings from recent tests of tasted yoghurts. Per cognitive theories of predictive processing, the results support the hypothesis that judgments of sensory expectations may provide important insights into likely product perceptions. The results also support the notion that surveys of consumer product expectations can be a tool to obtain consumer insights about new products, including PB and sustainable alternatives. Since sensory expectations were associated with non-sensory expectations, modifying the sensory attributes of PB or other innovative yoghurt products may enhance consumers' conceptualizations of these products and improve their market acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596269","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

Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies 儿童的喜好模式和以感官为主导重新配制巧克力饼干的机会

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-11-05 DOI: 10.1111/joss.12954

Carole Liechti, Anne Saint-Eve, Isabelle Souchon, Lucia Espinosa, Véronique Bosc, Julien Delarue

{"title":"Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies","authors":"Carole Liechti, Anne Saint-Eve, Isabelle Souchon, Lucia Espinosa, Véronique Bosc, Julien Delarue","doi":"10.1111/joss.12954","DOIUrl":"https://doi.org/10.1111/joss.12954","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school-aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579581","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

Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices? 谷氨酸一铵：谷氨酸一铵：它在降低不同食品基质中钠含量方面有何潜力？

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-10-27 DOI: 10.1111/joss.12952

Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro

{"title":"Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?","authors":"Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro","doi":"10.1111/joss.12952","DOIUrl":"https://doi.org/10.1111/joss.12952","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525508","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 Attention to a Coffee Brewing Robot: An Eye-Tracking Study 消费者对咖啡冲泡机器人的关注：眼动跟踪研究

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-10-20 DOI: 10.1111/joss.12950

Cho-Long Lee, Sunmin Kim, Manyoel Lim, Sungjae Hwang, Daekwang Kim, Han Sub Kwak

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 : 2024-10-15 DOI: 10.1111/joss.12953

引用次数: 0

Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal 调查英国消费者对食品可持续性的看法以及消费者改善最近一餐可持续性的策略

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-09-29 DOI: 10.1111/joss.12948

Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger

{"title":"Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal","authors":"Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger","doi":"10.1111/joss.12948","DOIUrl":"https://doi.org/10.1111/joss.12948","url":null,"abstract":"<p>While numerous studies have examined consumer perceptions of food sustainability, their views on the United Nations defined dimensions (environmental, social, and economic) remain under-researched. Furthermore, little research has investigated how consumers believe they could improve the sustainability of their food choices from a real-life meal context. This study had three research objectives: To determine how consumers perceive sustainable and unsustainable foods (RO1), perceive differences among environmentally, socially, and economically sustainable foods (RO2), and perceive how they could improve the sustainability of their most recent meal (RO3). The study was executed using an online survey in the United Kingdom (<i>n</i> = 1522) with open-ended questions. Results for RO1 showed consumers had a diverse understanding of sustainable/unsustainable foods. For RO2, most consumers had a similar perception of environmentally, socially, and economically sustainable foods. For RO3, many consumers indicated their most recent meal was already sustainable or were uncertain about to how to improve its sustainability.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12948","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359930","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

Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors 葡萄酒的颜色：与训练有素的评估员一起开发用于感官分析的参考网格/模板

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-09-29 DOI: 10.1111/joss.12947

Anna Gomis-Bellmunt, Anna Claret, Francisco José Pérez Elortondo, Luis Guerrero

引用次数: 0

Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers 定义啤酒标签的联合分析以及标签瓶和音乐对手工啤酒和工业啤酒感官特征的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-09-24 DOI: 10.1111/joss.12951

Solciaray Cardoso Soares Estefan de Paula, Magno Fonseca Santos, Lucas Zuim, Matheus Custódio De Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia

{"title":"Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers","authors":"Solciaray Cardoso Soares Estefan de Paula, Magno Fonseca Santos, Lucas Zuim, Matheus Custódio De Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia","doi":"10.1111/joss.12951","DOIUrl":"https://doi.org/10.1111/joss.12951","url":null,"abstract":"<div>\u0000 \u0000 <p>Packaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice-based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate-all-that-apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional-themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product-relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142320669","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

Thurstonian Models for the Duo-Trio and Its Variants 二重奏及其变体的瑟斯顿模型

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-09-23 DOI: 10.1111/joss.12949

Jian Bi, Carla Kuesten

引用次数: 0

How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis 消费者如何描述大麻？使用分类任务创建描述大麻的词典

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-09-23 DOI: 10.1111/joss.12946

Mackenzie Gorman, Matthew B. McSweeney

{"title":"How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis","authors":"Mackenzie Gorman, Matthew B. McSweeney","doi":"10.1111/joss.12946","DOIUrl":"https://doi.org/10.1111/joss.12946","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Cannabis consumers' preference while selecting cannabis products, specifically dried flower, has been undergoing a drastic change as more consumers have begun considering the impact that flavor has on their purchasing intent of different cannabis species (including Indica, Sativa, and or hybrid varieties). As such, the objective of this study was to quantify consumers' sensory perceptions of cannabis strains currently on the market. The researchers used Natural Language Processing (NLP) and online North American cannabis retailers, cannabis user reviews, and other informative cannabis websites to identify 107 different descriptors. Cannabis consumers (<i>n</i> = 123) were asked to complete a free word sorting task on the 107 most frequently cited sensory descriptors identified using NLP, as well as identify which attributes they associated with high and low-quality cannabis. The consumers sorted the descriptors into 10 different categories (fruit, berry/dried fruit, savory, floral, spices, spicy, potent, smoke, roasted, and confectionary). As the cannabis market continues to grow and mature in North America, this study presents a baseline of how consumers describe different cannabis varieties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12946","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142313312","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