Journal of Sensory Studies最新文献_第2页

Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee 评估咖啡专业知识的咖啡知识测验的验证

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-08-06 DOI: 10.1111/joss.70063

Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose

引用次数: 0

Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback 基于青少年反馈提高儿童低糖藜麦饼干感官质量

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-29 DOI: 10.1111/joss.70062

Erick Saldaña, Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Juan D. Rios-Mera, Carmen J. Contreras-Castillo

{"title":"Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback","authors":"Erick Saldaña, Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Juan D. Rios-Mera, 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}

引用次数: 0

Eye-Tracking Study Reveals the Impact of Packaging Design on Consumer Behavior: A Case Study of Liquid Soap Bottles 眼球追踪研究揭示包装设计对消费者行为的影响——以肥皂液瓶为例

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-21 DOI: 10.1111/joss.70041

Mahdiyeh Jafarnejad Shahri, Ali Golbazi Mahdipour, Ali Bonyadi Naeini, Nasser Koleini Mamaghani, Neda Broumandi, Amir Rahmani, Hassan Sadeghi Naeini

引用次数: 0

Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences 食品品牌标识的间隙空间对消费者食品偏好的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-15 DOI: 10.1111/joss.70060

Jing Li, Haiyan Hua, Huan Zou, Hong Wang

{"title":"Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences","authors":"Jing Li, Haiyan Hua, Huan Zou, 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}

引用次数: 0

How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types 如何让农产品“活起来”：活内容与农产品类型的互动效应

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-07-14 DOI: 10.1111/joss.70061

Cong Liu, XinYue Han

引用次数: 0

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 <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}

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":"<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> < 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}

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":"<p>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 (<i>n</i> = 94 for the first study and <i>n</i> = 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.</p>","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 <p>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.</p>\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