Journal of Sensory Studies最新文献

{"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}

{"title":"Eye-Tracking Study Reveals the Impact of Packaging Design on Consumer Behavior: A Case Study of Liquid Soap Bottles","authors":"Mahdiyeh Jafarnejad Shahri,&nbsp;Ali Golbazi Mahdipour,&nbsp;Ali Bonyadi Naeini,&nbsp;Nasser Koleini Mamaghani,&nbsp;Neda Broumandi,&nbsp;Amir Rahmani,&nbsp;Hassan Sadeghi Naeini","doi":"10.1111/joss.70041","DOIUrl":"https://doi.org/10.1111/joss.70041","url":null,"abstract":"<div>\u0000 \u0000 <p>This article studies how package shape affects consumers' eye movements and product selection for liquid soap products, using eye-tracking data and a choice experiment. The study involved 54 participants with different backgrounds, who chose their preferred product from pairs of photos of different packages. The results showed that package shape influenced consumer attention and choice, and that gender also had an effect on some of the measures. Packages with higher perimeter, eccentricity, and extent were more attractive and likely to be chosen by consumers, while packages with higher area, convex area, and roundness were less attractive and likely to be chosen. This article provides empirical evidence on the effect of package shape on consumer behavior for liquid soap products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144666171","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":"Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences","authors":"Jing Li,&nbsp;Haiyan Hua,&nbsp;Huan Zou,&nbsp;Hong Wang","doi":"10.1111/joss.70060","DOIUrl":"https://doi.org/10.1111/joss.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Interstitial space is an important component of food brand logos and provides a key source of information to attract consumer attention. In this research, two studies were conducted to examine whether the interstitial space (compact vs. spacious) of food brand logos affects consumers' food preferences, taking into account the moderating effect of the food nature (hedonic vs. utilitarian). Study 1, a pilot study based on product gaze times, showed that consumers had longer gaze durations and more choices for hedonic products with spacious logos and utilitarian products with compact logos. Study 2 designed a 2 (food brand logo interstitial space: spacious and compact) × 2 (food nature: hedonic and utilitarian) between-subjects experiment to show that compact (vs. spacious) food brand logos are more conducive to consumers' preferences for utilitarian foods, an effect driven by the psychological mechanism of food safety associations; conversely, spacious (vs. compact) food brand logos are more conducive to consumers' preferences for hedonic foods, an effect driven by the psychological mechanism of food indulgence associations.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624318","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":"How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types","authors":"Cong Liu,&nbsp;XinYue Han","doi":"10.1111/joss.70061","DOIUrl":"https://doi.org/10.1111/joss.70061","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to explore the interaction effect between agricultural product types (GI vs. non-GI) and the types of live content on consumers' purchase behaviors. Study 1 employs a mixed-effects model to analyze the data of the live streaming platforms. In Study 2, the experimental design and survey methods are used to collect data. Study 1 indicates that emotional (vs. informational) live content positively influences consumers' purchase intention for GI (vs. non -GI) agricultural products. In Study 2, the mediating role of brand awareness and product awareness is further investigated, and the results show that when purchasing GI (vs. non-GI) agricultural products, the adoption of emotional (vs. informational) live content is more likely to induce consumers' brand (vs. product) awareness and thus increase purchase behaviors. This research highlights the importance for enterprises to differentiate and effectively utilize different live content under live marketing strategies for GI agricultural products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144615280","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":"The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior","authors":"Yamen Koubaa,&nbsp;Jide-Festus Awokoya","doi":"10.1111/joss.70058","DOIUrl":"https://doi.org/10.1111/joss.70058","url":null,"abstract":"<div>\u0000 \u0000 <p>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.</p>\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}

{"title":"Viscosity of Doenjang Soup: Exploring How It Shapes Consumer Perception of Kokumi and Mouthfeel","authors":"Seo-yeong Chon,&nbsp;Mina K. Kim","doi":"10.1111/joss.70056","DOIUrl":"https://doi.org/10.1111/joss.70056","url":null,"abstract":"<p>This study investigated how varying viscosity levels in <i>doenjang</i> 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 (<i>p</i> &lt; 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.</p>","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}