Journal of Sensory Studies最新文献

{"title":"Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior","authors":"Masoumeh Bejaei,&nbsp;Jennifer Arthur","doi":"10.1111/joss.70035","DOIUrl":"https://doi.org/10.1111/joss.70035","url":null,"abstract":"<p>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.</p>","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}

{"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,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley,&nbsp;Luciano Valdemiro Gonzaga,&nbsp;Ana Clara Nascimento Antunes,&nbsp;Ana Carolina Oliveira Costa,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Carlise Beddin Fritzen-Freire","doi":"10.1111/joss.70039","DOIUrl":"https://doi.org/10.1111/joss.70039","url":null,"abstract":"<div>\u0000 \u0000 <p>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—<i>Tetragonisca angustula</i>), OM—orange blossom mead (monofloral) and HM—honeydew mead (non-floral). The physicochemical analyses indicated significant differences (<i>p</i> &lt; 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.</p>\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}

{"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,&nbsp;Claudia Lazarte,&nbsp;Candida Mavie,&nbsp;José da Cruz Francisco,&nbsp;Telma Magaia,&nbsp;Björn Bergenståhl","doi":"10.1111/joss.70034","DOIUrl":"https://doi.org/10.1111/joss.70034","url":null,"abstract":"<p>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 (<i>N</i> = 16 peanuts with coating and <i>N</i> = 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.</p>","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}

{"title":"Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed-Rice Cakes","authors":"Chia Yu Kuei,&nbsp;Christopher T. Simons","doi":"10.1111/joss.70033","DOIUrl":"https://doi.org/10.1111/joss.70033","url":null,"abstract":"<p>Panelists are commonly found to be disengaged from the repetitive tasks associated with descriptive testing, leading to poor panel performance and resulting in data that lack actionable insights. One potential solution to this issue is gamification, an effective design strategy to stimulate engagement and performance by applying game elements to targeted nongame environments. To investigate the impact of applying gamification, this study used four descriptive analysis (DA) panels treated with gamification elements during the training phase and/or evaluation stage (control/control, control/gamified, gamified/control, gamified/gamified). In all gamified sessions, panelists were repeatedly exposed to game elements identified from the User Types Hexad model. Following training, panelist performance (product discriminability, repeatability, panel consistency), engagement, and their response to implemented gaming elements were measured in the evaluation session. Results suggested that longer gamification exposure and a combination of game elements are necessary to maximize the effect of gamification on sensory panel performance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689750","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":"Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds","authors":"Rubia Selmira Lassen,&nbsp;Voltaire Sant'Anna,&nbsp;Fernanda Leal Leães,&nbsp;Tarcísio Lima Filho,&nbsp;Amanda Dupas de Matos","doi":"10.1111/joss.70030","DOIUrl":"https://doi.org/10.1111/joss.70030","url":null,"abstract":"<p>Food industry has been searching for strategies to reduce sodium in foods. Verjuice, an acidic juice made from thinned grapes, appears to enhance perceived saltiness in pickles. This study aimed to determine the affective thresholds (Consumer Rejection Threshold: CRT, Compromised Acceptance Threshold: CAT, Hedonic Rejection Threshold: HRT) of pickles produced with verjuice and vinegar, in order to assess whether salt concentration can be reduced. Consumers (<i>n</i> = 103) tasted eight pairs of samples (four per acidifier), comparing the control (14 g/L salt) with one of the treatments (either 0, 3.5, 7.0 or 10.5 g/L). Results showed that it is possible to reduce more salt by using verjuice as an acidifier compared to vinegar, without impacting preference in relation to the control. CAT values were similar for both acidifiers; however, HRT values for vinegar pickled cucumbers were lower compared to those with verjuice, suggesting that vinegar allowed for a greater salt reduction without sensory rejection. This work used hedonic and rejection thresholds to study whether salt concentration in pickle production can be reduced. This method has wide applicability in the food industry, offering a process to identify when the level of an ingredient exceeds or does not meet consumer expectations. Obtaining data on affective thresholds of pickles preserved with vinegar and verjuice (proposed herein as an acidifier alternative ingredient) is crucial for product development purposes, supporting quality control and guiding formulation development. The use of verjuice may be a first step in product innovation given its health and sustainable credentials. Data from this study show that food producers can reduce salt content in pickles down to ~4 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L). This reduction can be implemented in the production of vinegar-based pickles, leading to healthier products without compromising consumer acceptance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645693","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":"Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case","authors":"Zeineb Nhouchi,&nbsp;Pauline Chalut,&nbsp;Antoine Piccirilli,&nbsp;Nadine Vallet","doi":"10.1111/joss.70013","DOIUrl":"https://doi.org/10.1111/joss.70013","url":null,"abstract":"<div>\u0000 \u0000 <p>With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco-friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three-way ANOVA and Kruskal-Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min (<i>p</i> = 0.781), 4 h (<i>p</i> = 0.949), and marginal significance at 19 h (<i>p</i> = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol (<i>p</i> = 0.738, 0.849, 0.461) or grape and beet alcohol.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629810","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":"Short Communication: Influence of Serving Temperature on the Retronasal Thresholds of Two Kokumi Peptides: γ-Glu-Phe and γ-Glu-Val-Gly","authors":"Hyeon Ah. Kim,&nbsp;Yewon Kim,&nbsp;Tackhyun Park,&nbsp;Mina K. Kim","doi":"10.1111/joss.70027","DOIUrl":"https://doi.org/10.1111/joss.70027","url":null,"abstract":"<p>Kokumi, prospectively the sixth basic taste, provides mouthfulness, thickness, continuity, and a rich and long-lasting taste, attributed to several peptides, two of which were previously preliminarily identified as key compounds responsible for kokumi perception in fermented <i>doenjang</i>. The sensory perception is reportedly influenced by the serving temperature of food. Herein, the influence of the serving temperature (4°C, 25°C, and 60°C) on the retronasal thresholds of two kokumi peptides, γ-Glu-Phe and γ-Glu-Val-Gly, was evaluated. Seven series of three ascending forced choices (7–3 AFC) were selected for the independently conducted retronasal threshold tests (<i>n</i> = 20). The best estimate thresholds (BETs) depended on the serving temperature, differing for γ-Glu-Phe (<i>p</i> &lt; 0.05), but were temperature-insensitive for γ-Glu-Val-Gly. For γ-Glu-Phe, the BET at 4°C was significantly lower than that at 25°C, suggesting that kokumi perception derived from γ-Glu-Phe is better recognized at 4°C than at other temperatures.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595504","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":"Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect-Based Products?","authors":"Karen Rodrigues Romano,&nbsp;Rosires Deliza,&nbsp;Marija Banovic","doi":"10.1111/joss.70032","DOIUrl":"https://doi.org/10.1111/joss.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>Food neophobia inhibits consumer acceptance of insect-based products due to unfamiliarity and insufficient information. Nevertheless, positive information and imagery, emphasizing health benefits and hedonic qualities, may lessen these barriers. Hence, Study 1 (<i>N</i> = 543) investigated whether combining message with product imagery versus only message positively influenced purchase intention for insect-based biscuits, and whether food neophobia moderated the aforementioned effect. Study 2 (<i>N</i> = 805) explored whether messages highlighting hedonic versus healthy goals mitigated the food neophobia effect on purchase intention for insect-based biscuits, and whether perceived product sustainability mediated this effect. Study 1 revealed a positive purchase intention combining message with product imagery; however, low food neophobia moderately reduced this effect. In study 2, participants exposed to healthy goals were more prone to purchase and attributed higher sustainability to insect-based biscuits. Connecting visual representations, health-related benefits, and perceived product sustainability in marketing messages may encourage purchases of insect-based biscuits and minimize food neophobia. Practical applicationsThis study offers important insights for marketing professionals and companies looking to promote insect-based food products, an emerging niche facing acceptance challenges. Study results reveal that a focus on product imagery and messages about health and sustainability benefits may enhance the intention to purchase insect-based biscuits and reduce the effect of food neophobia. Further, an emphasis on healthy and sustainability aspects of insect-based products could trigger consumer curiosity and interest, particularly in Brazil, where these products are gaining visibility in the marketplace. Other practical strategies involve pairing insect-based ingredients with familiar products (e.g., snacks, protein bars), together with transparent communication of the nutritional composition and environmental advantages of insect-based products through for example, food fairs and events, which may further promote trust and safety around these products. These strategies can further enhance acceptance of—and attenuate food neophobia towards—insect-based products, thus supporting the development of a more innovative and sustainable food industry.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595401","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":"Water and Oil Matrix Effect on the Perceived Spiciness in Chili Pepper Powder","authors":"Jungmin Oh,&nbsp;Kyung-Hyung Ku,&nbsp;Seul-Ki Lee,&nbsp;Jeong Ho Lim","doi":"10.1111/joss.70028","DOIUrl":"https://doi.org/10.1111/joss.70028","url":null,"abstract":"<div>\u0000 \u0000 <p>The content of pungent compounds in chili peppers does not always directly correlate with the perceived intensity of spiciness in humans. This discrepancy highlights the complex nature of spiciness perception and underscores the need for a comprehensive approach that combines both instrumental analysis and sensory evaluation. We combined instrumental analysis (u-HPLC) with sensory evaluation by descriptive analysis with trained panelists. To examine how the food matrix affects spiciness perception, we compared water and oil extracts of chili pepper powder. Our findings revealed a notable matrix effect: oil extracts were perceived as less spicy than water extracts within the same capsaicinoid content. This phenomenon could be attributed to several factors, including a coating effect where oil might inhibit direct contact between capsaicin and transient receptor potential vanilloid 1 (TRPV1) receptors and flavor interference from other compounds extracted by oil. This suggests that spiciness perception is not solely determined by capsaicinoid content but also by the complex interactions between the capsaicinoid and the food matrix.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595399","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":"Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness-to-Try Foods of Varying Familiarity","authors":"Cho-Long Lee,&nbsp;Ji-sun Hwang,&nbsp;Han Sub Kwak","doi":"10.1111/joss.70031","DOIUrl":"https://doi.org/10.1111/joss.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate the degree of FN in a representative population of Korean adults and the effects of FN on food recognition, consumption experience, liking, and willingness-to-try across four food categories with varying levels of familiarity. Significant differences in FN were observed based on gender, region of residence, education level, occupation, income, and international experience. Lower familiar food categories resulted in greater differences in liking and willingness-to-try scores among the three groups. Prior consumption experience correlated with higher liking and willingness-to-try scores. Higher FN levels were associated with lower liking and willingness-to-try scores. The influence of consumption experience on liking and willingness-to-try varied with FN level, being more pronounced in the high FN group. These results support that FN affects consumption experience, liking, and willingness-to-try food items.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595400","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}