Journal of Sensory Studies最新文献

The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior 感官营销中被忽视的注意作用：连接感觉、知觉和消费者行为

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-06 DOI: 10.1111/joss.70058

Yamen Koubaa, Jide-Festus Awokoya

{"title":"The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior","authors":"Yamen Koubaa, Jide-Festus Awokoya","doi":"10.1111/joss.70058","DOIUrl":"https://doi.org/10.1111/joss.70058","url":null,"abstract":"<div>\u0000 \u0000 In exploring how sensation, perception, and attention are conceptualized and assessed, as well as how their impacts on judgment and behavior have been measured in sensory marketing research, we examine the significance of attention and perception, contrasting them with the traditional approach that focuses solely on activating sensations to influence consumer behavior. This highlights a gap in the existing literature, as most studies overlook the interaction among sensation, perception, and attention and how these factors collaboratively affect consumer behavioral outcomes, particularly in a complex multisensory environment. To address this gap, we investigate the impact of attention on the effectiveness of sensory marketing. We begin by discussing the distinct roles of attention and perception, independent of sensation. In the final sections, we provide conceptual recommendations on how researchers can consider the specificities and impacts of attention, present actionable strategies that enhance sensory marketing research, and suggest pathways for future studies in this field.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573582","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

Viscosity of Doenjang Soup: Exploring How It Shapes Consumer Perception of Kokumi and Mouthfeel 大姜汤的黏度：探讨它如何塑造消费者对高味和口感的认知

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-04 DOI: 10.1111/joss.70056

Seo-yeong Chon, Mina K. Kim

{"title":"Viscosity of Doenjang Soup: Exploring How It Shapes Consumer Perception of Kokumi and Mouthfeel","authors":"Seo-yeong Chon, Mina K. Kim","doi":"10.1111/joss.70056","DOIUrl":"https://doi.org/10.1111/joss.70056","url":null,"abstract":"This study investigated how varying viscosity levels in doenjang soup affect consumer perception, focusing on mouthfeel and kokumi, a sensory attribute associated with flavor continuity and richness. Four samples were prepared with increasing concentrations of starch (0%, 0.5%, 1.0%, and 1.5%), and evaluated by 113 Korean consumers using hedonic scales, Just-About-Right (JAR) scaling, Check-All-That-Apply (CATA), and open-ended responses. Results indicated that the 0.5% starch sample received the highest overall liking and mouthfeel liking scores. In contrast, the 1.5% sample was rated significantly lower due to heavy and coating mouthfeel (p < 0.05). PLSR analysis revealed that attributes such as clean and light mouthfeel, tofu aroma, and well-aged appearance were positively associated with consumer acceptance. In contrast, high viscose appearance and dense mouthfeel negatively influenced liking. Although kokumi-related terms (e.g., tofu aroma, umami taste) were more frequently selected in high-viscosity samples, kokumi liking did not significantly differ across conditions. These findings suggest that moderate viscosity enhances mouthfeel and improves overall consumer acceptance without compromising the flavor profile. This study provides new insights into the optimization of sensory characteristics in traditional fermented foods through viscosity control.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144551001","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

Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies 使用静态和动态感官方法的消费者对植物性巧克力棒的感知

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-02 DOI: 10.1111/joss.70059

Matthew Code, Emily Dolan, Deborah Nash, Mackenzie Gorman, Matthew B. McSweeney

{"title":"Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies","authors":"Matthew Code, Emily Dolan, Deborah Nash, Mackenzie Gorman, Matthew B. McSweeney","doi":"10.1111/joss.70059","DOIUrl":"https://doi.org/10.1111/joss.70059","url":null,"abstract":"The plant-based chocolate market has been growing in recent years due to consumer preference for environmentally friendly plant-based foods, as well as those who are avoiding milk ingredients due to lactose intolerance. The study aimed to evaluate the sensory properties of plant-based chocolate in comparison to conventional milk chocolate using two different studies (1) Hedonic scales and check-all-that-apply [CATA] and (2) temporal-check-all-that-apply [TCATA]. All assessors (n = 94 for the first study and n = 81 for the second study) were interested in plant-based alternatives, and they were asked about their beliefs about plant-based chocolate before and after consumption during the TCATA study. The plant-based chocolates were found to have different sensory properties than the milk chocolate (in both the CATA and TCATA task) and were associated with more bitterness and powderiness than the conventional chocolate, as well as being less sweet and leading to mouthcoating. The plant-based chocolates were also associated with off-flavors. The milk chocolate sample was associated with sweet, milky, melts in mouth, and cocoa, which increased liking. The assessors' beliefs about plant-based chocolate were influenced by their consumption as their selection of tasty and familiar increased after consuming the plant-based chocolates while the selection of healthy, sustainable, expensive, and natural significantly decreased. This study identified how consumers perceive the sensory properties of plant-based chocolates, as well as identifying how their beliefs about plant-based chocolates can be impacted after consuming the food.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524759","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

Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference? 气味的顺序：取样产品的顺序是否影响消费者偏好？

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-02 DOI: 10.1111/joss.70057

Huei-Ting Tsai, Chung-Lin Tsai, Kun-Fang Wu

引用次数: 0

Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods 了解消费者对成年干狗粮中不同鸡蛋白感官特性和挥发性化合物的接受程度

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-19 DOI: 10.1111/joss.70054

Chelsie J. Shields, Nicholas L. Rozzi, Charles G. Aldrich, Martin J. Talavera

{"title":"Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods","authors":"Chelsie J. Shields, Nicholas L. Rozzi, Charles G. Aldrich, Martin J. Talavera","doi":"10.1111/joss.70054","DOIUrl":"https://doi.org/10.1111/joss.70054","url":null,"abstract":"<div>\u0000 \u0000 With the demand of dog food production continuously rising, the use of sustainable chicken ingredients must be considered. However, given the current trends, pet owners' preferences for fresh chicken over chicken by-products is putting a strain on the global demand for overall chicken protein sources. The objectives of this study were to develop a sensory profile, assess consumer acceptance, and separate and tentatively identify volatile compounds from five different dry canine foods. Descriptive sensory analysis, consumer acceptance, and qualitative analysis utilizing gas chromatography–mass spectrometry (GC–MS) coupled with the headspace solid-phase microextraction (SPME) method was performed on five dry canine foods containing different chicken protein sources. Five highly trained descriptive panelists identified 12 aroma and six appearance attributes for each canine food. For consumer acceptance testing, dog owners were recruited to evaluate the five canine foods for aroma, appearance, and overall liking. Consumers preferred the chicken by-product meal dry canine food and scored it the highest in overall liking, as well as aroma and appearance. Separation and tentative identification of 13 volatile compounds were determined from the highest probability (≥ 75%) and intensity scoring of each compound found in each sample. The majority of volatile compounds consisted of carboxylic acids and aldehydes. Hexanal, heptanoic acid, 2-heptanone, and octanoic acid seemed to be related to oxidized oil aromatics while acetic acid, propanoic acid, and butanoic acid correlated closest to the liver attribute. This study showed that dry canine foods containing different chicken protein sources had similar aroma, appearance, and volatile profiles.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315296","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

Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA, Napping, and Descriptive Analysis for Traditional Korean Doenjang 未经训练的消费者能捕捉到细微的感官差异吗？韩国传统大酱的CATA、nap与描述性分析之比较

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-17 DOI: 10.1111/joss.70055

Woo-suk Bang, In-Seo Hwang, Mina K. Kim

{"title":"Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA, Napping, and Descriptive Analysis for Traditional Korean Doenjang","authors":"Woo-suk Bang, In-Seo Hwang, Mina K. Kim","doi":"10.1111/joss.70055","DOIUrl":"https://doi.org/10.1111/joss.70055","url":null,"abstract":"This study examined whether two rapid sensory profiling methods—Check-all-that-apply (CATA) and Napping—could serve as practical alternatives to conventional descriptive analysis (DA) for traditional Korean doenjang. DA was performed by trained panelists (n = 6), while CATA (n = 96) and Napping (n = 29) involved untrained consumers. Both approaches captured major sensory attributes and successfully differentiated among samples, with multivariate patterns showing strong similarity to those from DA (Rv > 0.7). Terms like meju, tofu, soil aroma, and saltiness were commonly reported across all methods. However, Napping was less consistent in capturing subtle aroma nuances, likely due to its unstructured nature. Although CATA and Napping are less detailed than DA, they offer practical value, particularly when speed and accessibility are essential. With minor adjustments, such as reference descriptors or hybrid procedures, their effectiveness could be further improved—making them promising tools for profiling complex fermented foods like doenjang.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300307","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

Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods pH对大豆发酵食品中9种高味肽风味检测阈值及DoT的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-10 DOI: 10.1111/joss.70042

Juyeon Lee, Tackhyun Park, Mina K. Kim

{"title":"Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods","authors":"Juyeon Lee, Tackhyun Park, Mina K. Kim","doi":"10.1111/joss.70042","DOIUrl":"https://doi.org/10.1111/joss.70042","url":null,"abstract":"The purpose of this study was to determine the influences of product pHs on retronasal thresholds of nine kokumi peptides commonly found in fermented soybean foods. The following nine kokumi peptides were used in this study: γ-EV (γ-Glu-Val), γ-EW (γ-Glu-Trp), γ-EY (γ-Glu-Tyr), γ-EF (γ-Glu-Phe), γ-EL (γ-Glu-Leu), γ-EM (γ-Glu-Met), γ-EE (γ-Glu-Glu), γ-EH (H-His-Glu-OH), and γ-EVG (γ-Glu-Val-Gly). Retronasal threshold testing was conducted using five series of the 3-ascending forced-choice (3-AFC) method on water-based matrices with three different pH levels (pH 5.0, 5.3, 5.8). Overall, BET values of kokumi peptides decreased (p < 0.05) with increasing pH. This result suggests that a lower kokumi peptide concentration is required for humans to detect components (kokumi) of fermented food-related kokumi taste at pH 5.8 than the kokumi peptide concentration at pH 5.0–5.3. In other words, human-detected kokumi perception is better recognized at a product pH of 5.8. In addition, the DoT value of each kokumi peptide was only higher than 1 in γ-EF, which affected the peptide involved in the kokumi flavor of doenjang.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255897","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 Impact of the Multisensory Integration of Texture, Music, and Smell on the Taste and Pleasantness of Food 质地、音乐和嗅觉的多感官整合对食物口感和愉悦性的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-04 DOI: 10.1111/joss.70051

Julia Eremenko, Vladimir Kosonogov, Ksenia Panidi, Maria Piochi, Luisa Torri, Onurcan Arman, Victoria Moiseeva, Pogorelova Ksenia, Svetlana Gracheva, Anna Shestakova

{"title":"The Impact of the Multisensory Integration of Texture, Music, and Smell on the Taste and Pleasantness of Food","authors":"Julia Eremenko, Vladimir Kosonogov, Ksenia Panidi, Maria Piochi, Luisa Torri, Onurcan Arman, Victoria Moiseeva, Pogorelova Ksenia, Svetlana Gracheva, Anna Shestakova","doi":"10.1111/joss.70051","DOIUrl":"https://doi.org/10.1111/joss.70051","url":null,"abstract":"<div>\u0000 \u0000 This study examined the effect of texture, music, and smell on the taste and pleasantness of food. Fifty-three volunteers assessed the bitterness and sweetness of carrots of three different textures (puréed, boiled, and chipped) while listening to music and/or smelling vanilla or coffee and evaluated the pleasantness of food with music, with smell alone, and with music and smell together. The auditory and olfactory stimuli used were either congruent or incongruent with bitter-tasting and sweet-tasting foods. We found that music or smell modulated food taste only when they were congruent with it. While congruent music or smell, presented alone, affected taste and hedonic valuation, their simultaneous presentation did not show a comparable effect. Further experiments with different stimuli or a combination of modalities would be necessary to draw final conclusions on whether the concurrent presentation of music and smell has an additive effect on taste.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144206448","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

Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup 鲜味物质对消费者大酱汤高味感知的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-06-04 DOI: 10.1111/joss.70052

Seung-Hyun Lee, Ji-sun Hwang, Mina K. Kim

引用次数: 0

Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly 结合视觉和触觉设计老年人消费包装：来自中国老年人的经验证据

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-28 DOI: 10.1111/joss.70050

Fang Gan

引用次数: 0