Journal of Sensory Studies最新文献

{"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}

{"title":"Analysis of Flight Search on the Web Using Eye-Tracking","authors":"Róbert Štefko,&nbsp;Ivana Ondrijová,&nbsp;Dávid Miško,&nbsp;Anna Tomková","doi":"10.1111/joss.70066","DOIUrl":"https://doi.org/10.1111/joss.70066","url":null,"abstract":"<p>This paper explores consumer behavior during online flight searches using eye-tracking technology, focusing on visual attention and decision-making on e-commerce platforms. The study involved 32 university students, aged 19–25, tasked with finding flights based on specific requirements. Data were collected using the Smart Eye AI eye tracker and analyzed through heatmaps, gaze mapping, and areas of interest (AOI), with supplementary questionnaires assessing digital literacy and prior experience. Results showed only 25% of participants successfully met the task criteria, highlighting challenges with website clarity and search complexity. Eye-tracking metrics revealed user focus on search fields and flight details, while peripheral elements like advertisements received minimal attention. Findings stress the importance of clear information presentation and user-friendly interfaces to reduce cognitive load and improve decision-making. Recommendations include refining visual elements, optimizing ad placement, and simplifying search processes to enhance user experience in online ticket sales.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144814695","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":"Meta-Analysis on the Taste Perception Genomics in COVID-19 Mediated by TAS2R38 Genotypes and Phenotypes","authors":"Vishnu Shivam","doi":"10.1111/joss.70064","DOIUrl":"https://doi.org/10.1111/joss.70064","url":null,"abstract":"<div>\u0000 \u0000 <p>Evidence from previous meta-analyses demonstrated that taste dysfunction is highly prevalent in coronavirus disease 2019 (COVID-19). The aim of this study is to evaluate the association between TAS2R38 genotypes and phenotypes in individuals infected with COVID-19. A literature search was conducted in PubMed, PubMed Central, ScienceDirect, SpringerLink, Cochrane Library, ClinicalKey and Wiley online library databases using the keywords “((TAS2R38) OR (bitter taste receptor gene)) AND ((COVID-19) OR (SARS-COV-2))” to identify articles evaluating the association between TAS2R38 genotype/phenotype status and COVID-19. The analysis revealed that the TAS2R38 PAV allele in its dominant form (OR, 5.77; 95% CI, 5.54–6.00; <i>p</i> &lt; 0.00001) and the taster phenotype (OR, 3.41; 95% CI, 2.88–4.03; <i>p</i> &lt; 0.00001) was significantly associated with COVID-19 infection. The present study suggests that assessing taste phenotype status in populations such as close contacts and non-hospitalized individuals may serve as a valuable tool in the management of COVID-19 and similar pandemics.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144815069","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":"Temporal Dominance of Sensations as A Prognostic Nutritional Assessment of Individuals Undergoing Hemodialysis Treatment","authors":"Katharyna Khauane Brandão Ripardo,&nbsp;Francisco Danilo Rodrigues,&nbsp;Rayanderson Maciel Vasconcelos,&nbsp;Hellen Kelly da Silva,&nbsp;Danniel Albuquerque Nogueira,&nbsp;Alessandra Cazelatto de Medeiros,&nbsp;Helena Maria André Bolini,&nbsp;Paulo Roberto Santos,&nbsp;Rafael Sousa Lima","doi":"10.1111/joss.70065","DOIUrl":"https://doi.org/10.1111/joss.70065","url":null,"abstract":"<div>\u0000 \u0000 <p>Chronic kidney disease (CKD) is a clinical syndrome characterized by its irreversibility and slow, progressive evolution, which can be directly or indirectly accelerated by an inadequate diet. Taste abnormalities are prevalent in CKD, possibly due to the accumulation of urea and other non-excreted metabolites. The aim of the study was to assess the sensation dominance of basic tastes in individuals undergoing hemodialysis treatment. The Temporal Dominance of Sensations (TDS) test was employed using the descriptors of basic tastes and the term “none of the options.” The samples were formulated with the concentrations defined by the method for investigating sensitivity to basic tastes, with the exception of umami. The TDS was administered to two distinct groups: the healthy group, which served as the control group and the diagnosed group, which was designated as the experimental group. The healthy group consisted of private university students without a diagnosis of noncommunicable chronic diseases, while the diagnosed group comprised patients with CKD who had undergone hemodialysis for more than 90 days. Subsequently, the results were analyzed for significant differences between the dominance curves using Fisher's exact test (<i>p</i> ≤ 0.05). A total of 90 adult individuals participated in the study, divided equally into two groups. The results indicated statistical differences between the groups regarding the perception of the basic tastes, namely acid, salty, and bitter. The perception of acid taste in the healthy group commenced at 22 s, exhibiting a constant dominance rate. In the diagnosed group, the perception of acidity manifested with a reduced latency period, followed by a distinct progression. The diagnosed group did not exhibit a significant dominance rate for salty taste; however, they did demonstrate a statistical difference in the perception of bitter taste, with a dominance peak &gt; 50%. Changes in the perception of sweet, bitter, and salty tastes can interfere with the consumption of foods rich in carbohydrates and proteins, which increases the risk of energy-protein malnutrition and a worse nutritional prognosis.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144815070","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":"Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee","authors":"Jonas Yde Junge,&nbsp;Ilja Croijmans,&nbsp;Line Ahm Mielby,&nbsp;Asifa Majid,&nbsp;Ulla Kidmose","doi":"10.1111/joss.70063","DOIUrl":"https://doi.org/10.1111/joss.70063","url":null,"abstract":"<p>Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's <i>α</i>, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782624","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":"Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback","authors":"Erick Saldaña,&nbsp;Jennifer Alvarez,&nbsp;Karina Eduardo,&nbsp;Milagros Maribel Coaguila Gonza,&nbsp;Juan D. Rios-Mera,&nbsp;Carmen J. Contreras-Castillo","doi":"10.1111/joss.70062","DOIUrl":"https://doi.org/10.1111/joss.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>Childhood obesity and undernutrition pose significant global challenges, particularly in Peru, where sweet biscuits are widely consumed but often nutritionally unbalanced. To improve the sensory quality of biscuits for children, we proposed selecting biscuits with better characteristics through evaluation with young adults. This study evaluated the impact of reducing sugar and incorporating quinoa flour on the sensory and hedonic perception of biscuits among young adults and school-aged children. Biscuit formulations were assessed using a 9-point hedonic scale and a Check-All-That-Apply (CATA) questionnaire. Young adults (<i>n</i> = 115, 18–25 years) showed moderate acceptance of all treatments, but the selection of the best treatments was influenced by the attributes “crunchy,” “honey,” and “sweet.” The selection of three treatments containing moderate levels of quinoa flour (15%–30%) and reduced sugar (10%–20%) resulted in higher scores of overall liking in children (<i>n</i> = 113, 6–13 years) compared to the evaluation in young adults, with positive attributes (sweet, crunchy, honey, brittle, and buttery) and absence of negative drivers of liking, which demonstrates the effectiveness of the proposed strategy. This reformulation strategy offers a practical approach to addressing malnutrition without compromising sensory quality, providing valuable insights for food industries and policymakers seeking to promote healthier snacks for children.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716738","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}