Journal of Sensory Studies最新文献

{"title":"Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed-Rice Cakes","authors":"Chia Yu Kuei,&nbsp;Christopher T. Simons","doi":"10.1111/joss.70033","DOIUrl":"https://doi.org/10.1111/joss.70033","url":null,"abstract":"<p>Panelists are commonly found to be disengaged from the repetitive tasks associated with descriptive testing, leading to poor panel performance and resulting in data that lack actionable insights. One potential solution to this issue is gamification, an effective design strategy to stimulate engagement and performance by applying game elements to targeted nongame environments. To investigate the impact of applying gamification, this study used four descriptive analysis (DA) panels treated with gamification elements during the training phase and/or evaluation stage (control/control, control/gamified, gamified/control, gamified/gamified). In all gamified sessions, panelists were repeatedly exposed to game elements identified from the User Types Hexad model. Following training, panelist performance (product discriminability, repeatability, panel consistency), engagement, and their response to implemented gaming elements were measured in the evaluation session. Results suggested that longer gamification exposure and a combination of game elements are necessary to maximize the effect of gamification on sensory panel performance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689750","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":"Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds","authors":"Rubia Selmira Lassen,&nbsp;Voltaire Sant'Anna,&nbsp;Fernanda Leal Leães,&nbsp;Tarcísio Lima Filho,&nbsp;Amanda Dupas de Matos","doi":"10.1111/joss.70030","DOIUrl":"https://doi.org/10.1111/joss.70030","url":null,"abstract":"<p>Food industry has been searching for strategies to reduce sodium in foods. Verjuice, an acidic juice made from thinned grapes, appears to enhance perceived saltiness in pickles. This study aimed to determine the affective thresholds (Consumer Rejection Threshold: CRT, Compromised Acceptance Threshold: CAT, Hedonic Rejection Threshold: HRT) of pickles produced with verjuice and vinegar, in order to assess whether salt concentration can be reduced. Consumers (<i>n</i> = 103) tasted eight pairs of samples (four per acidifier), comparing the control (14 g/L salt) with one of the treatments (either 0, 3.5, 7.0 or 10.5 g/L). Results showed that it is possible to reduce more salt by using verjuice as an acidifier compared to vinegar, without impacting preference in relation to the control. CAT values were similar for both acidifiers; however, HRT values for vinegar pickled cucumbers were lower compared to those with verjuice, suggesting that vinegar allowed for a greater salt reduction without sensory rejection. This work used hedonic and rejection thresholds to study whether salt concentration in pickle production can be reduced. This method has wide applicability in the food industry, offering a process to identify when the level of an ingredient exceeds or does not meet consumer expectations. Obtaining data on affective thresholds of pickles preserved with vinegar and verjuice (proposed herein as an acidifier alternative ingredient) is crucial for product development purposes, supporting quality control and guiding formulation development. The use of verjuice may be a first step in product innovation given its health and sustainable credentials. Data from this study show that food producers can reduce salt content in pickles down to ~4 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L). This reduction can be implemented in the production of vinegar-based pickles, leading to healthier products without compromising consumer acceptance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645693","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":"Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case","authors":"Zeineb Nhouchi,&nbsp;Pauline Chalut,&nbsp;Antoine Piccirilli,&nbsp;Nadine Vallet","doi":"10.1111/joss.70013","DOIUrl":"https://doi.org/10.1111/joss.70013","url":null,"abstract":"<div>\u0000 \u0000 <p>With growing consumer demand for sustainable products, substitutes for ethanol alcohol have emerged in food and fragrance industries, aligning with eco-friendly practices. Wheat and beet alcohols, while sustainable, showed chemical and sensory limitations for fragrances. This study aimed to evaluate grape alcohol as a sustainable alternative by assessing its olfactive properties compared to conventional alcohols. Sensory methodologies, including term generation, RATA, and temporal tests, were employed. Results analyzed via three-way ANOVA and Kruskal-Wallis tests revealed grape alcohol's “fruity,” “aquatic,” and “yeast” notes, resembling beet alcohol but with a fruitier, aquatic profile. Scent kinetics showed consistent profiles over time, with no significant differences between beet and wheat alcohols at 0 min (<i>p</i> = 0.781), 4 h (<i>p</i> = 0.949), and marginal significance at 19 h (<i>p</i> = 0.188). For vanillin, no significant differences emerged between grape and wheat alcohol (<i>p</i> = 0.738, 0.849, 0.461) or grape and beet alcohol.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629810","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":"Short Communication: Influence of Serving Temperature on the Retronasal Thresholds of Two Kokumi Peptides: γ-Glu-Phe and γ-Glu-Val-Gly","authors":"Hyeon Ah. Kim,&nbsp;Yewon Kim,&nbsp;Tackhyun Park,&nbsp;Mina K. Kim","doi":"10.1111/joss.70027","DOIUrl":"https://doi.org/10.1111/joss.70027","url":null,"abstract":"<p>Kokumi, prospectively the sixth basic taste, provides mouthfulness, thickness, continuity, and a rich and long-lasting taste, attributed to several peptides, two of which were previously preliminarily identified as key compounds responsible for kokumi perception in fermented <i>doenjang</i>. The sensory perception is reportedly influenced by the serving temperature of food. Herein, the influence of the serving temperature (4°C, 25°C, and 60°C) on the retronasal thresholds of two kokumi peptides, γ-Glu-Phe and γ-Glu-Val-Gly, was evaluated. Seven series of three ascending forced choices (7–3 AFC) were selected for the independently conducted retronasal threshold tests (<i>n</i> = 20). The best estimate thresholds (BETs) depended on the serving temperature, differing for γ-Glu-Phe (<i>p</i> &lt; 0.05), but were temperature-insensitive for γ-Glu-Val-Gly. For γ-Glu-Phe, the BET at 4°C was significantly lower than that at 25°C, suggesting that kokumi perception derived from γ-Glu-Phe is better recognized at 4°C than at other temperatures.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595504","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":"Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect-Based Products?","authors":"Karen Rodrigues Romano,&nbsp;Rosires Deliza,&nbsp;Marija Banovic","doi":"10.1111/joss.70032","DOIUrl":"https://doi.org/10.1111/joss.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>Food neophobia inhibits consumer acceptance of insect-based products due to unfamiliarity and insufficient information. Nevertheless, positive information and imagery, emphasizing health benefits and hedonic qualities, may lessen these barriers. Hence, Study 1 (<i>N</i> = 543) investigated whether combining message with product imagery versus only message positively influenced purchase intention for insect-based biscuits, and whether food neophobia moderated the aforementioned effect. Study 2 (<i>N</i> = 805) explored whether messages highlighting hedonic versus healthy goals mitigated the food neophobia effect on purchase intention for insect-based biscuits, and whether perceived product sustainability mediated this effect. Study 1 revealed a positive purchase intention combining message with product imagery; however, low food neophobia moderately reduced this effect. In study 2, participants exposed to healthy goals were more prone to purchase and attributed higher sustainability to insect-based biscuits. Connecting visual representations, health-related benefits, and perceived product sustainability in marketing messages may encourage purchases of insect-based biscuits and minimize food neophobia. Practical applicationsThis study offers important insights for marketing professionals and companies looking to promote insect-based food products, an emerging niche facing acceptance challenges. Study results reveal that a focus on product imagery and messages about health and sustainability benefits may enhance the intention to purchase insect-based biscuits and reduce the effect of food neophobia. Further, an emphasis on healthy and sustainability aspects of insect-based products could trigger consumer curiosity and interest, particularly in Brazil, where these products are gaining visibility in the marketplace. Other practical strategies involve pairing insect-based ingredients with familiar products (e.g., snacks, protein bars), together with transparent communication of the nutritional composition and environmental advantages of insect-based products through for example, food fairs and events, which may further promote trust and safety around these products. These strategies can further enhance acceptance of—and attenuate food neophobia towards—insect-based products, thus supporting the development of a more innovative and sustainable food industry.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595401","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":"Water and Oil Matrix Effect on the Perceived Spiciness in Chili Pepper Powder","authors":"Jungmin Oh,&nbsp;Kyung-Hyung Ku,&nbsp;Seul-Ki Lee,&nbsp;Jeong Ho Lim","doi":"10.1111/joss.70028","DOIUrl":"https://doi.org/10.1111/joss.70028","url":null,"abstract":"<div>\u0000 \u0000 <p>The content of pungent compounds in chili peppers does not always directly correlate with the perceived intensity of spiciness in humans. This discrepancy highlights the complex nature of spiciness perception and underscores the need for a comprehensive approach that combines both instrumental analysis and sensory evaluation. We combined instrumental analysis (u-HPLC) with sensory evaluation by descriptive analysis with trained panelists. To examine how the food matrix affects spiciness perception, we compared water and oil extracts of chili pepper powder. Our findings revealed a notable matrix effect: oil extracts were perceived as less spicy than water extracts within the same capsaicinoid content. This phenomenon could be attributed to several factors, including a coating effect where oil might inhibit direct contact between capsaicin and transient receptor potential vanilloid 1 (TRPV1) receptors and flavor interference from other compounds extracted by oil. This suggests that spiciness perception is not solely determined by capsaicinoid content but also by the complex interactions between the capsaicinoid and the food matrix.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595399","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":"Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness-to-Try Foods of Varying Familiarity","authors":"Cho-Long Lee,&nbsp;Ji-sun Hwang,&nbsp;Han Sub Kwak","doi":"10.1111/joss.70031","DOIUrl":"https://doi.org/10.1111/joss.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate the degree of FN in a representative population of Korean adults and the effects of FN on food recognition, consumption experience, liking, and willingness-to-try across four food categories with varying levels of familiarity. Significant differences in FN were observed based on gender, region of residence, education level, occupation, income, and international experience. Lower familiar food categories resulted in greater differences in liking and willingness-to-try scores among the three groups. Prior consumption experience correlated with higher liking and willingness-to-try scores. Higher FN levels were associated with lower liking and willingness-to-try scores. The influence of consumption experience on liking and willingness-to-try varied with FN level, being more pronounced in the high FN group. These results support that FN affects consumption experience, liking, and willingness-to-try food items.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595400","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":"Decoding Wine Appreciation in Italy: The Role of Vivid Imagery","authors":"Alessandro Bortolotti,&nbsp;Ilja Croijmans,&nbsp;Riccardo Palumbo","doi":"10.1111/joss.70029","DOIUrl":"https://doi.org/10.1111/joss.70029","url":null,"abstract":"<p>The Vividness of Wine Imagery Questionnaire (VWIQ) has been adapted and validated for the Italian context, measuring the vividness of wine imagery in sight, smell, flavor, and mouthfeel. This tool helps understand how imagery ability influences consumer behavior, particularly in wine selection. The Italian adaptation allows for better insights into consumer behavior in Italy, a major wine-producing country, and enables comparisons across different languages. This adaptation aids in tailoring marketing strategies to specific consumer groups based on their expertise and consumption patterns. Validation of the Italian VWIQ suggests that Italian consumers may exhibit different wine imagery patterns compared to English and Dutch consumers. This research highlights the importance of cultural context in consumer studies and supports the use of the VWIQ in Italy. It opens new research avenues and practical applications in wine marketing, including comparisons between Italian and English-speaking consumers and professionals.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554317","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":"Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check-All-That-Apply (TCATA), and Temporal Ranking (TR)","authors":"Dominic Rovai,&nbsp;Heather McCain Keefer,&nbsp;John C. Castura,&nbsp;MaryAnne Drake","doi":"10.1111/joss.70017","DOIUrl":"https://doi.org/10.1111/joss.70017","url":null,"abstract":"<p>Gin is a distilled spirit characterized by juniper flavor, often accompanied by other botanical flavors. The objective of this research was to use gin as a case study to compare temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR). Trained panelists used each of these methods to evaluate the temporal profile of six gins (standardized to 30% ABV). Differences in temporality were visualized by difference graphs for pairwise gin comparisons across methods. TDS differentiated gins based on dominant flavor attributes but did not fully describe the complexity of the gins. TCATA was effective in capturing differences in subtle flavor attributes but did not discriminate samples based on juniper flavor. TR differentiated gins based on differences in juniper flavor intensity and documented additional differences in complex gins but did not discriminate subtle flavor attributes. Researchers should consider these tradeoffs when selecting a temporal method.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533402","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":"Perception of Luxury and Product Quality in Package Design: Examining the Effects of White Space, Typeface, and Visual Texture","authors":"Sayo Iseki,&nbsp;Tomoe Mase,&nbsp;Shinji Kitagami","doi":"10.1111/joss.70026","DOIUrl":"https://doi.org/10.1111/joss.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>As consumers gravitate toward luxury brands, marketers face the challenge of conveying perceptions of luxury through package design. This study focused on packaging that only displays the brand logo. Using chocolate, we investigated the impact of packaging design elements on consumers' perceptions of luxury and product quality. We employed a 2 (white space: large, small) × 2 (typeface: luxurious, casual) × 2 (visual texture: luxurious, casual) between-participants design, exposing 1193 participants to one of eight package designs. Large white spaces and luxurious typefaces enhanced perceived luxury and product quality, respectively. Luxurious visual texture enhanced luxury perception and product quality evaluation when paired with casual typefaces, but not with luxurious typefaces. Thus, the boundary conditions for the effect of visual texture may depend on the typeface. Our findings contribute to the literature on luxury perception and package design and provide practical implications for brands that want to enhance the appeal of their brands/products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533400","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}