Journal of Sensory Studies最新文献

{"title":"Açaí, guaraná, and Sugar in Fermented Dairy BeveragesAdded With WPC: Effects on Acceptance and Sensory Attributes","authors":"Fellipe Silva Vargas Freire,&nbsp;Melissa Limoeiro Estrada Gutarra,&nbsp;Lauro Melo","doi":"10.1111/joss.70187","DOIUrl":"https://doi.org/10.1111/joss.70187","url":null,"abstract":"<p>Given the growing demand for functional foods that combine health, well-being, flavor, and innovation, especially among active consumers concerned with nutrition, this study evaluated the effects of sugar and açaí pulp concentrations, as well as the impact of the presence and absence of guaraná extract, on the formulation and sensory acceptance of a fermented dairy beverage enriched with whey protein concentrate (WPC). Additional statistical analyses were conducted, including Cochran's <i>Q</i> test, multiple paired comparisons, correspondence analysis, and an evaluation of sensory attributes' effects on product acceptance (penalty analysis). The results indicated that variations in sugar and açaí pulp concentrations significantly influenced the sensory characteristics of the beverage, affecting overall acceptance and several of the 21 evaluated sensory attributes. It was possible to identify distinct preference patterns among segmented consumer groups. Guaraná extract changed consumer perception, differentiating the formulations and impacting acceptance across different segments. Cluster analysis revealed distinct consumer profiles, enabling the identification of specific preferences and supporting strategic product development aligned with current market trends. The developed formulation shows potential for the functional food market, and further studies are recommended with gym-goers and physically active individuals to assess product acceptance in this target audience and evaluate storage stability.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943104","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":"Olfactory Training and Depressive Symptoms in Older Adults: A Randomized Placebo-Controlled Trial With Exploratory Evidence in Moderate Depression","authors":"Barbara Żyżelewicz,&nbsp;Michał Pieniak,&nbsp;Aleksandra Reichert,&nbsp;Marta Rokosz,&nbsp;Daniel Marek,&nbsp;Anna Oleszkiewicz","doi":"10.1111/joss.70183","DOIUrl":"https://doi.org/10.1111/joss.70183","url":null,"abstract":"<p>The risk of developing depressive symptoms increases with age. The following study aimed to verify if olfactory training may relieve symptoms of depression in the older population. Older participants (<i>N</i> = 101, M_age = 72.6, SD = 5.44, 88% women) participated in this study. The experimental group underwent 12-week olfactory training with four scented felt-tip pens containing eugenol (scent of cloves), phenylethyl alcohol (rose), eucalyptol (eucalyptus), and citronellal (lemon). The placebo group performed the same training regimen with odorless Sniffin' Sticks. Depressive symptoms were measured before and after the training with the Patient Health Questionnaire (PHQ-9). The analysis did not show a statistically significant effect of olfactory training on depressive symptoms in the overall sample of older individuals. However, we found promising preliminary evidence for the effectiveness of olfactory training to relieve depressive symptoms in the subsample (<i>N</i> = 20) of older individuals with baseline moderate depression.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942356","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":"The Two-Out-of-Five Test and the Triangle Test Have Similar Sensitivity, but the Two-Out-of-Five Test Has Much Greater Statistical Power","authors":"Myungwoo Kang,&nbsp;Zata Vickers","doi":"10.1111/joss.70182","DOIUrl":"https://doi.org/10.1111/joss.70182","url":null,"abstract":"<div>\u0000 \u0000 <p>Our study refutes a long-standing assumption that multiple tastings in the two-out-of-five test induce sensory adaptation, consequently diminishing participants' discrimination ability compared to a triangle test. Our objectives were to compare the number of tastings, the degree of taste adaptation, and the sensitivity of these two tests. A total of 14 trained participants evaluated two concentrations of sugar in iced tea using each test. We counted the number of times each person tasted each sample, calculated the proportion of discriminators for each of the two tests, and measured adaptation to sweet, sour, and bitter tastes. Participants tasted more times during the two-out-of-five tests than the triangle tests; however, both tests produced similar proportions of discriminators (0.40 vs. 0.41) and similar adaptation. The much smaller chance probability of the two-out-of-five test compared to the triangle test, and thus its much greater statistical power, was not outweighed by any negative impact of multiple tasting.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848922","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":"Sodium Chloride and Sour Taste in Humans—A Pilot Study","authors":"Emilia Leszkowicz,&nbsp;Julia Figat,&nbsp;Manuela Fronda,&nbsp;Krystian Marszałek,&nbsp;Jakub Kosiński,&nbsp;Thomas Hummel","doi":"10.1111/joss.70181","DOIUrl":"https://doi.org/10.1111/joss.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>A recent study demonstrated the impact of citric acid on salty taste in humans. We examined the opposite effect: the impact of NaCl on sour taste at low concentrations of both tastes (i.e., lower dilutions among those specified in the PN-ISO 3972:2016-07 standard). Volunteers were presented with the samples of pure solutions of citric acid (SOUR) and taste mixtures of SOUR and NaCl in different concentrations. They were asked to identify taste and its intensity. Our results showed that low doses of NaCl (analyzed collectively, but mainly the concentrations of 0.16 and 0.24 g/L, and to a much lesser extent 0.34 and 0.48 g/L) improved the recognition of sour taste in a SOUR(0.25 g/L)-NaCl mixture compared to a pure SOUR solution (0.25 g/L). NaCl's enhancing effect on sour taste intensity was visible in some cases but not in all. The results suggest that NaCl has the potential to improve the recognition of sour taste under certain conditions. Further studies are required to fully understand the mechanisms of sour-salty interaction in the context of sour taste, and how these mechanisms depend on the substance's concentration.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811270","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":"Application of Comet Hop Essential Oil for Aroma Enhancement in American IPA Beer: Physicochemical, Sensory, and Consumer Acceptance Impacts","authors":"Mila Marques Gamba,&nbsp;Gabriella dos Anjos Lima da Silva,&nbsp;Julia de Acizio Freitas,&nbsp;Maria Laura Silva Galdino,&nbsp;Tarcísio Lima Filho,&nbsp;Suzana Maria Della Lucia","doi":"10.1111/joss.70179","DOIUrl":"https://doi.org/10.1111/joss.70179","url":null,"abstract":"<p>Hops provide bitterness and aroma to beer; however, combining these attributes is challenging because they require different processing conditions. This study investigated the use of Comet hop essential oil as an aroma-enhancing agent in American IPA craft beer by evaluating its effects on physicochemical and sensory characteristics, as well as consumer acceptance and purchase intention. Sensory analyses were conducted to define the formulation through detection threshold and Just-About-Right (JAR) tests, assess sensory differences using a triangle test, and evaluate consumer acceptance in the presence and absence of packaging. Physicochemical analyses were also performed. The results showed that the addition of Comet hop essential oil did not affect the beer's physicochemical properties, although it altered its sensory characteristics. The presentation of the beer with packaging and label information improved consumer perception of the beer containing the essential oil. Overall, the direct addition of Comet hop essential oil is a viable strategy for enhancing the aroma of American IPA craft beer.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783941","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":"Sensory Perception and Instrumental Characterization of Plant-Based Mozzarella Cheese Alternatives in the Brazilian Market","authors":"Cassandra Justina Souza Maia,&nbsp;Crislane Cristina Baima Silva,&nbsp;Alessandra Cazellato,&nbsp;Helena Maria André Bolini","doi":"10.1111/joss.70178","DOIUrl":"https://doi.org/10.1111/joss.70178","url":null,"abstract":"<p>Plant-based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal-derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition, leading to differences in sensory profiles, nutritional values, and functional properties. Therefore, the objective of this study was to evaluate the sensory acceptance, dynamic sensory profile, and instrumental texture of plant-based mozzarella cheese alternatives produced and marketed in the Brazilian market. Six brands were evaluated through acceptance tests, Check-All-That-Apply (CATA) questionnaires (117 consumers), temporal dominance of sensations (TDS) analysis (16 tasters), instrumental texture profile analysis (TPA), color measurement, and melting capacity evaluation. The results showed that most cheese alternatives were composed of a mixture of cashew nuts, starches, colorants, and flavorings. In addition, sensory and physicochemical analyses emphasized the need to optimize formulations by exploring new raw materials, processing methods, and redefined expectations for the final product. This recommendation is based on the moderate acceptance scores observed for most samples (overall rating between 3.44 and 6.83), in association with negative sensory attributes such as bitter taste and strange flavors, high fracturability and hardness, and poor melting performance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753758","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":"Consumer Motivations and Preferences for Processed Dairy Products: Means-End Chain Analysis in Dar Es Salaam, Tanzania","authors":"Michael Kadigi","doi":"10.1111/joss.70164","DOIUrl":"https://doi.org/10.1111/joss.70164","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examines the cognitive motivations underlying consumer preferences for processed dairy products in Dar es Salaam, Tanzania, using the means–end chain (MEC) framework. The study explores how product attributes are linked to functional and psychosocial consequences, instrumental values, and terminal values that drive purchasing decisions. Data were collected from 100 urban consumers through face-to-face, in-depth laddering interviews using a simple random sampling technique. The findings reveal that sensory attributes, particularly taste/flavor, texture/creaminess, and variety of flavors, are the most important drivers of consumer preferences across UHT milk, yoghurt, and ice cream. These attributes generate functional benefits such as enjoyment, satisfaction, affordability, and product selection, which lead to psychosocial outcomes, including treating oneself, indulgence, exploration, well-being, and smart decision-making. Ultimately, these outcomes are associated with higher-order values such as happiness, contentment, excitement, harmony, security, and stability. Price, packaging, ingredients, and brand reliability also influence consumer choices by shaping perceptions of value, convenience, healthiness, and trust. The results demonstrate that consumer preferences for processed dairy products are driven by a combination of sensory experiences, economic considerations, health concerns, and emotional fulfillment. The study provides actionable insights for dairy processors, marketers, and policymakers seeking to enhance product development, branding, and marketing strategies that align with consumer values. By applying the MEC approach in a sub-Saharan African context, the study contributes to the limited literature on consumer behavior and value-driven food choices in emerging markets.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753759","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 Sensory Analysis and Consumer Acceptance of Bamboo Wine (Ulanzi) Produced in Tanzania","authors":"Lilian Daniel Kaale,&nbsp;Richard Mongi","doi":"10.1111/joss.70177","DOIUrl":"https://doi.org/10.1111/joss.70177","url":null,"abstract":"<div>\u0000 \u0000 <p>Sensory properties significantly dictate consumer food choices. This study investigated the sensory attributes, acceptability, and drivers of liking for bamboo wine developed in Tanzania. Eight batches were produced using sap from the Njombe and Iringa regions. Using standard methods, researchers measured sap physicochemical properties and the resulting wine's alcohol content, sensory profile (via Quantitative Descriptive Analysis), and consumer acceptance. Fermentation significantly reduced Brix and pH levels (<i>p</i> &lt; 0.05). Alcohol content ranged from 5.1% to 13.5%. Sensory profiling revealed that Njombe samples (1, 3, and 4) excelled in color, sweetness, and clarity. Conversely, Iringa samples exhibited higher bitterness intensities. Njombe 1 emerged as the most acceptable sample (7.0 ± 1.90), followed by Blend 1 and Njombe 2. Sweetness, color, and spreadability were identified as primary drivers of consumer liking. Results suggest that Njombe bamboo sap is a viable raw material for producing high-quality, marketable wine with appealing sensory characteristics.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753053","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":"Comparative Network Analysis of Gaze Behavior in Eye-Tracking Data: A Case Study of Edible Versus Conventional Yogurt Films","authors":"Georgios Anthimopoulos,&nbsp;Efstathios Kaloudis","doi":"10.1111/joss.70175","DOIUrl":"https://doi.org/10.1111/joss.70175","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Food packaging shapes consumer expectations before tasting, yet most eye-tracking studies in this area rely on predefined areas of interest (AOIs) and static attention metrics. The present study investigated whether an unfamiliar edible film alters visual exploration of yogurt packaging when gaze behavior is analyzed as a dynamic system. Eye-tracking data from 100 participants viewing two package images were analyzed: one with a conventional transparent film and one with a brown edible film derived from single-cell protein. AOIs were identified using data-driven fixation clustering rather than manual definition. Gaze transitions between AOIs were modeled as directed weighted networks, and scanpath structure was assessed using sequence-based measures. Six emergent AOIs were identified in each image. Compared with the control condition, the edible-film condition increased the structural importance of the Film AOI, with higher PageRank (0.25 vs. 0.19; &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;p&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;1.33&lt;/mn&gt;\u0000 &lt;mo&gt;×&lt;/mo&gt;\u0000 &lt;msup&gt;\u0000 &lt;mn&gt;10&lt;/mn&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mo&gt;−&lt;/mo&gt;\u0000 &lt;mn&gt;7&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;/msup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ p=1.33times {10}^{-7} $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;) and weighted degree centrality (3667 vs. 2591; &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;p&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;1.0&lt;/mn&gt;\u0000 &lt;mo&gt;×&lt;/mo&gt;\u0000 &lt;msup&gt;\u0000 &lt;mn&gt;10&lt;/mn&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mo&gt;−&lt;/mo&gt;\u0000 &lt;mn&gt;9&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;/msup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ p=1.0times {10}^{-9} $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), while the Film Information AOI also showed increased PageRank (0.22 vs. 0.16; &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;p&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;2.0&lt;/mn&gt;\u0000 &lt;mo&gt;×&lt;/mo&gt;\u0000 &lt;msup&gt;\u0000 &lt;mn&gt;10&lt;/mn&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mo&gt;−&lt;/mo&gt;\u0000 &lt;mn&gt;6&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;/msup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ p=2.0times {10}^{-6} $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;) and weighted degree centrality (3818 vs. 2068; &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;p&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;2.0&lt;/mn&gt;\u0000 &lt;mo&gt;×&lt;/mo&gt;\u0000 &lt;msup&gt;\u0000 &lt;mn&gt;10&lt;/mn&gt;\u0000 &lt;mrow&gt;\u0000 ","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753054","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":"Healthy Children Like and Ingest an Amino Acid-Fortified Oral Rehydration Solution With Added Sweetener, Flavor, and Color: A Psychophysical Study","authors":"Caroline P. Harmon,&nbsp;Amani Hill,&nbsp;Sara W. Ayoub,&nbsp;Paul A. S. Breslin","doi":"10.1111/joss.70176","DOIUrl":"https://doi.org/10.1111/joss.70176","url":null,"abstract":"<p>Increasing acceptance of bitter stimuli is important for the health of pediatric patients who must consume bitter medicines or nutritional interventions. The aim of this study was to determine if children age 6 months to 5 years accept an amino acid (AA)-supplemented oral rehydration therapy (ORT) that contains multiple bitter tasting AAs. These AAs can be clinically advantageous to the gastrointestinal tract, which could benefit children during acute diarrhea, but no research has shown that children will accept and ingest this novel formulation. Sodium gluconate, sucralose, strawberry flavor, and pink color were used to decrease bitterness and increase palatability. Participants were taught how to play “The Tasting Game” in which they gave the solutions they liked to a plush toy of Big Bird_TM and those they did not like to a plush toy of Oscar the Grouch_TM. Participants were filmed during the sessions and their facial expressions were analyzed. Participants were offered the solutions to drink and the volume consumed was also measured. The addition of sodium gluconate, color, or flavor as individual additives did not significantly increase acceptance of the AA-based ORT. Sucralose increased acceptance in comparison to quinine but was still less accepted than sucrose. Sucralose in combination with strawberry flavor was significantly more liked than quinine and not significantly less than sucrose. Sucralose, strawberry flavor, and pink color in combination was the most liked solution. The most positive facial reactions were expressed in response to this solution as well. Participants drank and tolerated up to 80 mL of the sucralose-sweetened, strawberry-flavored, and pink-colored amino acid-based formulation in one 15 min sitting. This study demonstrates that pediatric participants will accept a novel bitter-reduced AA-based formulation of oral rehydration therapy with sucralose, strawberry flavor, and pink color added.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752969","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}