Journal of Sensory Studies最新文献

{"title":"From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels","authors":"Emanuelle Aparecida da Costa,&nbsp;Alexandre Henrique Silas Souza,&nbsp;Katiúcia Alves Amorim,&nbsp;Louise Paiva Passos,&nbsp;Gustavo da Silva Klein,&nbsp;Jéssica Sousa Guimarães,&nbsp;Maria Laura Silva Galdino,&nbsp;Rita de Cássia Vieira,&nbsp;Milene de Souza Campos,&nbsp;Cleiton Antônio Nunes,&nbsp;Ana Carla Marques Pinheiro","doi":"10.1111/joss.70076","DOIUrl":"https://doi.org/10.1111/joss.70076","url":null,"abstract":"<p>The consumption of specialty coffee has been growing and attracting an increasing number of enthusiasts both in Brazil and worldwide. Annually, new research is conducted to understand consumer perceptions regarding the nuances of this beverage. This study aimed to explore the sensory perceptions of specialty coffees using the Temporal Dominance of Sensations (TDS) methodology across different roast levels, comparing responses from trained panels and regular consumers. Using samples of <i>Coffea arabica</i> from Minas Gerais in Brazil, the study applied the TDS technique to assess the sensory impact of three distinct roast levels (light, medium, and dark) on both primary (category-level attributes per the SCA Flavor Wheel) and secondary (sub-category descriptors) attributes. Coffee samples were analyzed by a panel of trained evaluators based on the Q Grader training protocol and a group of regular specialty coffee consumers. The results revealed distinct sensory profiles across roast levels, with notable differences between trained panelists and consumers. Light roasts were associated with sour and fruity notes, especially by trained panelists, while consumers more often perceived bitter and fermented attributes. Medium roasts showed greater sensory balance, and dark roasts were predominantly bitter for both groups, though trained panelists also identified fermented and alcoholic notes more clearly. Trained evaluators demonstrated greater sensitivity and were able to discern a wider range of sensory attributes. In addition, they spent less time selecting the first sensation and showed higher dominance rates for most attributes compared to the panel of regular specialty coffee consumers for both primary and secondary attributes. This divergence not only emphasizes the role of sensory training in enhancing perceptual acuity but also underlines the importance of aligning coffee sensory claims with consumer expectations and perception.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224552","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":"Toward a Plastic-Free World: Antecedents of Consumer Purchase Intentions and Their Relationship With Purchasing Behavior for Plastic-Free Fresh Products","authors":"Haydeé Calderón,&nbsp;Teresa Fayos,&nbsp;Mitxel Cotarelo,&nbsp;Belén Derqui","doi":"10.1111/joss.70067","DOIUrl":"https://doi.org/10.1111/joss.70067","url":null,"abstract":"<p>Consumer preferences for convenience and durability have historically driven demand for plastic-packaged products. However, increasing environmental awareness has spotlighted pro-environmental behaviors like purchasing fresh produce without plastic packaging. Using the Theory of Consumption Values, this study explores the role of functional and emotional values in shaping pro-environmental intentions. A survey of 375 consumers reveals that functional and emotional values significantly influence purchase intent, while greenwashing, subjective norms, and self-indulgence impact emotional value. Importantly, a positive relationship is observed between purchase intentions and actual behavior. These findings highlight actionable strategies to align consumer behavior with environmental goals. We conclude that to encourage the purchase of plastic-free fresh products, food business operators and regulators should emphasize the approval of consumer reference groups, as subjective norms have a relevant impact on consumers' emotional values, driving sustainable purchase intentions.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145172006","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":"Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot-CATA Methods","authors":"Liling Chu,&nbsp;Rong Qi,&nbsp;Dangdang Cheng","doi":"10.1111/joss.70072","DOIUrl":"https://doi.org/10.1111/joss.70072","url":null,"abstract":"<div>\u0000 \u0000 <p>Pivot-CATA (Pivot Profile Variant Using CATA) was utilized in the sensory evaluation of facial creams, employing a semi-trained panel. This approach offered a rapid method of assessing product attributes, and the results were similar to those of Descriptive Analysis (DA) with a trained panel: product Y was perceived as having a higher intensity of refreshing, watery, and spreadable than product M; product M was perceived as having a higher intensity of thickness and stickiness than product Y. The RV values of Pivot-CATA with product P1 and product P2 as Pivot products and DA were 0.840 and 0.814, respectively. The semi-trained panelists performed well during the evaluation and can partially replace the well-trained panelists in the sensory evaluation of facial creams. Pivot-CATA was a practical alternative to DA. Based on the results of Principal Component Analysis of the DA, different products (product P1 and product P2) which were in the middle position of the PCA biplot of DA, were selected as Pivot products for the Pivot-CATA evaluation and showed very similar results (RV value of 0.925). The choice of Pivot products had a minor influence on the test result.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101595","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":"Lay Belief Matters: The Boomerang Effect of Taste-Focused Message on Healthy Food Marketing via Psychological Reactance","authors":"Yao Yao,&nbsp;Jian Raymond Rui","doi":"10.1111/joss.70075","DOIUrl":"https://doi.org/10.1111/joss.70075","url":null,"abstract":"<div>\u0000 \u0000 <p>This study compared the main effect of taste- vs. health-focused messages on consumer responses and investigated whether individuals' construal level (i.e., the extent to which people think abstractly or concretely about decisions) and their lay belief of unhealthy-tasty intuition (UTI) moderated the effect of the message strategy. Study 1 (<i>N</i> = 128) employed a between-subject experimental design with four types of message strategies and found no significant differences in persuasion. Study 2 (<i>N</i> = 224) conducted a 2 (message type: taste-focus vs. health-focus) * 2 (state construal level: low vs. high) between-subject experiment. Results showed that among high-UTI consumers, taste-focused messages (vs. health-focused messages) triggered more psychological reactance, which caused negative responses to healthy food promotion, operationalized as negative attitudes toward the ad and brand and reduced purchase intentions. However, the congruency effect between message type and construal level was not found. These findings reveal that the effectiveness of healthy food marketing strategies depends on one's food-related pre-existing beliefs.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057729","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":"A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development","authors":"Diana De Santis,&nbsp;Margherita Modesti","doi":"10.1111/joss.70073","DOIUrl":"https://doi.org/10.1111/joss.70073","url":null,"abstract":"<p>Sweet wines are a culturally and commercially relevant category characterized by complex aromatic profiles. However, no standardized sensory lexicon has been developed specifically for this wine type. This study aimed to construct and validate a dedicated aroma vocabulary for dessert wines produced through grape dehydration. Twenty-four Italian sweet wines, from both red and white aromatic varieties (e.g., Muscat, Malvasia, Recioto, Aleatico), were selected to ensure sensory diversity. A trained panel generated 43 initial descriptors, refined and validated using geometric mean calculations, resulting in 25 attributes grouped into six aroma families and general characteristics. These were applied in a descriptive analysis, with data processed through principal component analysis and hierarchical clustering. The first three components explained over 60% of the variance, effectively discriminating wines by variety. The final descriptors were assembled into an aroma wheel for dessert wines, providing a standardized and practical tool for sensory training, product development, and future sensory-chemical correlation studies.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038046","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":"Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang","authors":"Ji-Sun Hwang,&nbsp;Mina K. Kim","doi":"10.1111/joss.70070","DOIUrl":"https://doi.org/10.1111/joss.70070","url":null,"abstract":"<p>The present study investigated the effects of misleading aging period information about <i>doenjang</i> on consumers' expectation formation, perception of the actual product's kokumi sensory attributes, and product evaluation. Previous exploratory studies have shown that consumers perceive kokumi by associating it with the deep, rich flavor that develops during long-term aging. Therefore, this study provided consumers with the same <i>doenjang</i> sample but with different misleading aging information (3, 12, and 36 months), and then assessed consumers' perceptions of liking, sensory characteristics, and kokumi intensity (<i>N</i> = 308). The results showed that consumers rated <i>doenjang</i> samples with longer aging period information (12 and 36 months) as having higher kokumi intensity and liking overall, but that the excessively long aging period information of 36 months resulted in negative disconfirmation of expectations compared to the actual experience. Furthermore, correspondence analysis (CA) revealed that the longer the aging information provided, the more strongly consumers perceived the same <i>doenjang</i> sample to be associated with specific sensory attributes such as kokumi, umami, and well-aged. These results clearly suggest that consumers' product evaluations and sensory perceptions are influenced by expectation formation and cognitive biases caused by external information. This study provides a practical application of expectation-confirmation theory in the field of sensory science and has useful practical implications for product information provision and consumer expectation management strategies in the food industry.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037927","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":"Understanding Consumer Acceptance and Barriers to Alcohol-Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics","authors":"Yogesh Kumar,&nbsp;Arianna Ricci,&nbsp;Giuseppina Paola Parpinello,&nbsp;Andrea Versari","doi":"10.1111/joss.70074","DOIUrl":"https://doi.org/10.1111/joss.70074","url":null,"abstract":"<p>The global demand for nonalcoholic wine is growing significantly, driven by evolving consumer preferences, health-conscious trends, and religious considerations. This study evaluates consumers' ability to differentiate wine samples based on alcohol content (12%, 6%, and 0% v/v), perceptions of overall quality, and the motivations and barriers influencing the choice of alcohol-free wine across demographics (age, gender, and education). For this, a sensory evaluation was conducted using a ranking task, where consumers were randomly presented with the three wine samples and asked to rank them from highest to lowest alcohol content. Subsequently, participants rated the overall quality and reported the motivations and barriers influencing their choice of alcohol-free wine. A total of 59 participants (57.6% female and 42.4% male) took part in consumer acceptance testing and surveys. Sensory analysis revealed that 88.14% of participants correctly identified the original wine (OW), while 76.27% identified the partially dealcoholized wine (PDW) and the alcohol-free wine (DW). Overall quality scores significantly declined with decreasing alcohol content, with DW receiving the lowest score (4.2 ± 2.5), suggesting that ethanol concentration may influence flavor perception and overall sensory preference in the evaluated wines. Safety (52.5%), health or wellness benefits (44.1%), and the desire to avoid alcohol (37.3%) emerged as the primary motivations for consuming alcohol-free wine. In contrast, sensory shortcomings (64.4%), higher costs (25.4%), and limited availability (23.7%) were identified as key barriers to the adoption of alcohol-free wine. Furthermore, educational qualification (PhD &gt; BSc &gt; MSc) and age groups (younger: 18–35 years &gt; older: above 35 years) significantly influenced the motivational factors “for social occasions without alcohol” (<i>χ</i>² = 8.20, <i>p</i> = 0.02) and “health or wellness benefits” (<i>χ</i>² = 9.74, <i>p</i> = 0.04), respectively. However, no statistically significant associations were found between demographic variables and key barriers.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037829","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":"Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting","authors":"Luanna Maria Benatti,&nbsp;Katiúcia Alves Amorim,&nbsp;Alexandre Henrique Silas Souza,&nbsp;Louise Paiva Passos,&nbsp;Maria Laura Silva Galdino,&nbsp;Laura Falavinha Vieira Bresciani,&nbsp;Ana Carla Marques Pinheiro,&nbsp;Jéssica Ferreira Rodrigues","doi":"10.1111/joss.70071","DOIUrl":"https://doi.org/10.1111/joss.70071","url":null,"abstract":"<p>This study evaluated the influence of information about different types of flavorings (natural, nature-identical, and artificial) on sensory acceptance and consumer purchase intentions toward Tahiti lime-flavored yogurts, using the innovative text highlighting (TH) methodology. Considering the increasing consumer demand for natural ingredients and transparency in food labeling, understanding how flavoring information affects sensory perception is highly relevant. A total of 103 consumers participated in sensory acceptance tests, purchase intention assessments, and free listing tasks. Evaluations were initially conducted blind and subsequently repeated after exposure to detailed information about the flavorings using the TH technique. Results demonstrated a significant increase in sensory acceptance and purchase intentions for yogurts containing natural flavorings, whereas a notable decline in purchase intentions was observed for the artificially flavored yogurt. TH analysis revealed that terms such as “Natural,” “Healthy,” and “Accessible” were positively perceived by consumers, while “Artificial,” “Synthesized,” and “Chemical compounds” elicited negative associations. Sensory descriptors like “Sweet Taste” and “Lime Taste” received positive attention, whereas “Bitter Taste” and “Noticeable Aftertaste” were perceived negatively, particularly, after consumers became informed about the artificial flavorings. The findings highlight the critical role of ingredient information in shaping consumer perceptions and purchase decisions. Thus, clear, transparent labeling and educational marketing strategies emphasizing naturalness may enhance consumer acceptance and positively influence purchasing behaviors.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144997902","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":"Brazilian Front-of-Package Labeling: A Choice-Based Conjoint and Eye-Tracking Study on the Role of the Magnifying Glass Symbol Versus All-Text Warnings","authors":"Paulo Rodrigo Porto da Silva,&nbsp;Elson Rogerio Tavares Filho,&nbsp;Lorrane da Silva Neves Medeiros Ventura,&nbsp;Tatiana Colombo Pimentel,&nbsp;Maria Terezinha S. L. Neta,&nbsp;Elane T. Prudêncio,&nbsp;Daniela Cid de Garcia,&nbsp;Eliane T. Mársico,&nbsp;Erick Almeida Esmerino,&nbsp;Mônica Queiroz Freitas,&nbsp;Adriano Gomes Cruz","doi":"10.1111/joss.70069","DOIUrl":"https://doi.org/10.1111/joss.70069","url":null,"abstract":"<p>Front-of-package labeling (FoPL) systems often use text and visuals to help communicate information about nutrients potentially linked to chronic diseases. While systems like the European Nutri-Score and the Latin black octagon emphasize clear warnings, the magnifying glass, adopted in Brazil and Canada, lacks clarity in its semiotic interpretation, warranting further study. This research conducted two experiments to assess the magnifying glass's impact on consumer choices: one with eye-tracking (<i>n</i> = 30) and another without (<i>n</i> = 408). Fot this, mock packages of dulce de leche <i>w</i>ere developed for the study. These packages featured statements such as “High in added sugar,” “High in saturated fat,” and “High in added sugar and saturated fat,” presented with or without the magnifying glass symbol. Results showed that combining “High in (…)” warnings with the magnifying glass had a weaker effect on reducing product choice than text-only labels. Additionally, dual-nutrient warnings (sugar and saturated fat) consistently had a stronger negative effect on choices than single-nutrient warnings, regardless of the symbol.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144934817","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":"Development of a Sensory Lexicon for Gluten Free Crackers Commercially Available in the United States","authors":"Japneet Brar,&nbsp;Rajesh Kumar,&nbsp;Martin J. Talavera","doi":"10.1111/joss.70068","DOIUrl":"https://doi.org/10.1111/joss.70068","url":null,"abstract":"<div>\u0000 \u0000 <p>With the rapidly expanding gluten-free crackers (GFC) market, it is important to understand their sensory properties for product development, marketing, and consumer acceptance. Until now, no research has developed a broadly applicable sensory lexicon of commercial plain/original GFC. This work used 10 plain GFC for descriptive analysis, based on seven different main flours (tapioca, cassava, white rice, brown rice, nut flour blend, millet flour blend, and jasmine rice). The crackers were evaluated by five highly trained panelists using a consensus method and a 150-point scale with 1.0 increments for intensity quantification. Three qualitative and 44 quantitative characteristics (10 appearance, 27 flavor, and seven texture attributes) were developed along with definitions and references. Visual (thickness, roughness, and shininess), texture (thickness, hardness, fracturability, grittiness, dryness/moisture absorbency, tooth packing, and astringency), and flavors (salt, sweet, starch complex, toasted, cardboard, and gluten character) were present in practically all samples. Other attributes such as dairy, coconut, seaweed, soy sauce, and black pepper were present only in certain crackers. Principal component analysis (PCA) showed that crackers with the same flour type were not necessarily positioned close, showing the distinct sensory profiles even when formulated with the same flour base. The PCA for appearance and texture attributes explained 56.65% variability, mainly originating from the amount of seeds, size of seeds, roughness, and hardness. Similarly, the aroma and flavor PCA explained 49.1% variability, characterized by earthy, cardboard, burnt, nutty, oily, and salty. The lexicon offers a standardized blueprint of sensory properties for the plain GFC industry that can be used to profile similar products in the market.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144891557","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}