Journal of Sensory Studies最新文献_第2页

Society of Sensory Professionals 感官专业人员协会

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-28 DOI: 10.1111/joss.70053

引用次数: 0

How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast 如何捆绑：通过色彩对比提高新产品的感知和评价

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-21 DOI: 10.1111/joss.70047

Mengying Liu, Yiming Qian, Jianping Huang, Xiaoang Wan

{"title":"How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast","authors":"Mengying Liu, Yiming Qian, Jianping Huang, Xiaoang Wan","doi":"10.1111/joss.70047","DOIUrl":"https://doi.org/10.1111/joss.70047","url":null,"abstract":"<div>\u0000 \u0000 <p>Bundling a new product with popular products is a common strategy for new product introduction. In order to investigate the influence of the bundle design on consumers' perceptions and evaluations, we conducted two experiments to examine how the color contrast between the packaging of the new and popular yogurt products within the same bundles affected participants' ratings of the new products. In Experiment 1, 80 participants were asked to rate their taste expectations concerning the new products without flavor labels but bundled with popular products. The results revealed that the color contrast between the red packaging of the new products and the yellow packaging of the popular products reduced the expected sourness of the new products. In Experiment 2, 80 participants rated the attention they paid to and the expected prices of the new products bundled with popular products. The results revealed that high color contrast between the packaging of the new and bundled popular products could attract more attention to the new products and lead to higher expected prices. Collectively, these findings demonstrate that the color contrast between the packaging of new and popular products can affect consumers' expectations concerning the new products in bundles. These findings suggest that the strategic use of color contrast may attract consumers' attention to the new products and increase their price expectations, which has direct implications in the design of product bundles.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108805","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

Flavor Lexicon and Testing for Kimchi Available in the United States 美国泡菜风味词典和检测

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-21 DOI: 10.1111/joss.70048

Jeehyun Lee, Edgar Chambers IV, Delores H. Chambers, Ashley E. Miller

{"title":"Flavor Lexicon and Testing for Kimchi Available in the United States","authors":"Jeehyun Lee, Edgar Chambers IV, Delores H. Chambers, Ashley E. Miller","doi":"10.1111/joss.70048","DOIUrl":"https://doi.org/10.1111/joss.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>Kimchi is a flavor trend in the United States (USA). Although kimchi commonly is thought of as a cabbage-based product, it actually takes many forms. The term “kimchi” is used widely as a general term used to describe different types of lactic acid fermented vegetables. There are multiple types of and ways to prepare kimchi and currently no standard exists for the definition of kimchi. Variations of cabbage, radish, cucumber, and miscellaneous vegetable kimchi all with various spices, seasonings, degrees of fermentation, and other preparation methods (e.g., heat processing) are available in the USA. Typically, kimchi can be described as having a sweet, sour, spicy, and “carbonated” flavor with a combination of firm, crisp, and chewy textures, but different ingredient/seasoning combinations give each kimchi a unique profile. Because kimchi flavors are becoming more popular in the USA, this paper developed a sensory lexicon for a wide array of kimchi, including specific flavor references, in order to enable researchers to measure and compare sensory characteristics for various flavor profiles. This lexicon was used to test a range of commercially available kimchi in the USA to attempt to define various categories of kimchi.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108806","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

Fooed Education Seminars for the Successful Introduction of Bread With Ora-Pro-Nóbis (Pereskia aculeata Miller) Flour Added to Public School Meals. An Approach Using Product-Specific Emoji List, Facial Hedonic Scale, and Word Association 食品教育研讨会，成功引进面包Ora-Pro-Nóbis （Pereskia aculeata Miller）面粉添加到公立学校的膳食。一种使用产品特定表情符号列表、面部快乐量表和单词关联的方法

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-20 DOI: 10.1111/joss.70037

Cássia Regina Eidelwein, Marcela Janning Dos Santos, Ana Claudia Almeida Ferreira, Bruna Rebonatto, Marcos Rochinski, Tatiane Luiza Cadorin Oldoni, Leticia Vidal, Marina Leite Mitterer-Daltoé

{"title":"Fooed Education Seminars for the Successful Introduction of Bread With Ora-Pro-Nóbis (Pereskia aculeata Miller) Flour Added to Public School Meals. An Approach Using Product-Specific Emoji List, Facial Hedonic Scale, and Word Association","authors":"Cássia Regina Eidelwein, Marcela Janning Dos Santos, Ana Claudia Almeida Ferreira, Bruna Rebonatto, Marcos Rochinski, Tatiane Luiza Cadorin Oldoni, Leticia Vidal, Marina Leite Mitterer-Daltoé","doi":"10.1111/joss.70037","DOIUrl":"https://doi.org/10.1111/joss.70037","url":null,"abstract":"<p>The objective of the study was to evaluate the effect of food education seminars on the introduction of bread with OPN flour added to public school meals in Brazil. A product-specific emoji list, facial hedonic scale, and word association (WA) were used. To evaluate the effects of the food education intervention, seminars were applied at only one of the schools. One school was selected as an intervention group (IG) (<i>n</i> = 398) and the other one as a control group (CG) (<i>n</i> = 441). The food education seminar revealed itself to be an essential strategy for willingness to try and acceptance of the bread. The product-specific emoji scale helped to understand children's emotions regarding the new food. The WA task brought a holistic insight into the evaluation of bread by children, confirming the hedonic data. The introduction of new food in school meals is positively influenced by food literacy, and all sensory evaluations corroborate this.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091745","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

Leveraging the Synergistic Effect of Menu Format and Visual Sensory Cues as a Potential Tool to Direct Consumers' Preferences Toward More Sustainable Options 利用菜单格式和视觉感官线索的协同效应，作为引导消费者偏好更可持续选择的潜在工具

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-19 DOI: 10.1111/joss.70049

Sibel Ozilgen, Atilay Askaroglu

{"title":"Leveraging the Synergistic Effect of Menu Format and Visual Sensory Cues as a Potential Tool to Direct Consumers' Preferences Toward More Sustainable Options","authors":"Sibel Ozilgen, Atilay Askaroglu","doi":"10.1111/joss.70049","DOIUrl":"https://doi.org/10.1111/joss.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>The food industry uses visual sensory attributes of the products to communicate with consumers, both in physical locations and online platforms. Recent technological advancements, particularly interactive digital interfaces, have made visual cues even more influential in food marketing. This study evaluates the synergistic effects of different menu formats and visual sensory cues in shifting consumer preferences toward sustainable food options, addressing the need to reduce greenhouse gas emissions. A traditional Turkish rice pudding was used as a case study. Four sample variants with varying visual textural complexities were prepared by halving the standard portion size and layering it gradually with soft, crispy, crunchy, and airy foods. Using Blender software, two sets of 3D visuals—non-informative (photographs only) and informative (photographs with product information)—were created for control and four variants and placed side by side. These visuals were then transferred to three different menu formats: paper, 2D touch screen, and 3D touch screen. A total of 180 participants evaluated the visuals via the assigned menu formats. Multivariate ANOVA was used to analyze the results. Participants consistently preferred the variant with three textural layers (soft, crispy, and crunchy) over the traditional dessert, regardless of menu formats and experimental conditions (<i>p</i> > 0.05), leading to a reduction in carbon emissions by over 30%. The 2D touch screen slightly increased preference rates and reduced variability compared to other formats. This supports the Variety-Seeking Behavior Theory, Elaboration Likelihood Model, and Cognitive Load Theory, suggesting that this format imposes optimal cognitive load and is the most engaging.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085395","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

Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods 使用Hedonic， JAR和CATA方法的消费者感知和木薯粉质属性的感官分析

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-07 DOI: 10.1111/joss.70036

O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, G. Nwaoliwe, B. A. Akinwande, J. A. Adejuyitan, M. Lungaho, B. Maziya-Dixon

{"title":"Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods","authors":"O. A. Osunbade, E. O. Alamu, W. Awoyale, M. Adesokan, G. Nwaoliwe, B. A. Akinwande, J. A. Adejuyitan, M. Lungaho, B. Maziya-Dixon","doi":"10.1111/joss.70036","DOIUrl":"https://doi.org/10.1111/joss.70036","url":null,"abstract":"<p>The ability of cassava root to be softened within a short period, being easy to chew, and dissolving easily upon biting, otherwise known as cassava root mealiness, is one of the major attributes of boiled cassava roots. This study aimed to identify the attributes of cassava root mealiness from consumers' end and evaluate consumer acceptability of boiled cassava roots. A well-structured questionnaire comprising of a 9-point hedonic, Just About Right (JAR) and Check-All-That-Apply (CATA) test was administered to 120 respondents to elicit information on cassava root mealiness (CRM) attributes and to evaluate four cassava varieties (danwarri, suppi, akpu, dangbo) for consumers' acceptability of boiled cassava in the selected LGAs of Benue State, Nigeria (Vandekya, Ushongo, Konshisha and Gwer East) using purposive sampling techniques. Data collected were subjected to Analysis of Variance (ANOVA) using statistical packages for social science (SPSS) and XLSTAT packages. CRM for the four cassava root varieties were dissolving easily, easy to chew, and softness. The CATA test showed that the most important mealiness attributes of boiled cassava roots were dissolving easily (80%) > being easy to chew (78%) > being moderately soft (76%). The JAR test results also revealed that the softness and chewiness of danwarri and suppi cassava varieties scored above 50%, just about right (JAR) values. The acceptability test showed that danwarri variety was scored 7.48 > suppi (6.68) > akpu (5.44) > dangbo (4.19) in that order. This information, with an in-depth laboratory characterization of the raw roots, will assist breeders in developing improved cassava varieties that are mealable and acceptable to the consumers.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919608","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

Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults 苹果汁作为一种潜在的蜜饯增甜成分：儿童和成人的享乐和感官知觉

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-05-06 DOI: 10.1111/joss.70045

Isabelle Esperança, Thaisa Marques, Ellen Ayres, Rosires Deliza

{"title":"Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults","authors":"Isabelle Esperança, Thaisa Marques, Ellen Ayres, Rosires Deliza","doi":"10.1111/joss.70045","DOIUrl":"https://doi.org/10.1111/joss.70045","url":null,"abstract":"<p>Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non-communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness perception and juice acceptance, thus providing new insights for developing products with a sugar substitute ingredient. Two studies were conducted, both with adults and children. First, five sequential difference thresholds for reducing apple juice into mixed grape nectar estimated the concentrations that could be reduced without affecting the perception of sweetness by 50 adults and 50 children. The second study evaluated the consumers' liking and sensory characteristics using the Check-All-That-Apply test of the five estimated thresholds, by 120 adults and 110 children. The results indicated that it was possible to reduce the apple juice of mixed grape nectar without affecting the perception of sweetness while keeping an adequate acceptance.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914249","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

Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience 唇边的音乐：音乐节奏对咖啡饮用体验的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-27 DOI: 10.1111/joss.70040

Joanne Pei Sze Yeoh, Charles Spence

引用次数: 0

Decoding Color Perception: An Eye Tracking Perspective 解码色彩感知：眼动追踪视角

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-27 DOI: 10.1111/joss.70044

Alessandro Bortolotti, Vien Cheung, Luwen Yu, Peter A. Rhodes, Riccardo Palumbo

引用次数: 0

Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds” 更正“探索使用葡萄汁减少钠泡菜生产：快感阈值和排斥阈值的测定”

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-04-25 DOI: 10.1111/joss.70043

{"title":"Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”","authors":"","doi":"10.1111/joss.70043","DOIUrl":"https://doi.org/10.1111/joss.70043","url":null,"abstract":"<p>Lassen, R.S., Sant'Anna, V., Leães, F.L., Lima Filho, T. and Dupas de Matos, A. (2025), Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. J Sens Stud, 40: e70030. https://doi.org/10.1111/joss.70030</p><p>In the Abstract, ~4 g/L should be corrected to ~10 g/L. The corrected sentence is: “Data from this study show that food producers can reduce salt content in pickles down to ~10 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L).”</p><p>In the Conclusion, “For both acidifiers, results indicated that it is possible to reduce salt at similar levels (~ 4 g/L) without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L)” should be corrected to: “For both acidifiers, results indicated that it is possible to reduce salt by ~ 4 g/L without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L).”</p><p>We apologize for the errors.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871642","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