Journal of Sensory Studies最新文献_第3页

Exploring Involvement of Children on Development of School Meals With Unconventional Edible Plants 探索儿童参与非传统可食用植物学校膳食的发展

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-08-05 DOI: 10.1111/joss.70173

Lisangela Bagatini, Voltaire Sant'Anna, Valérie L. Almli, Elaine Biondo

{"title":"Exploring Involvement of Children on Development of School Meals With Unconventional Edible Plants","authors":"Lisangela Bagatini, Voltaire Sant'Anna, Valérie L. Almli, Elaine Biondo","doi":"10.1111/joss.70173","DOIUrl":"https://doi.org/10.1111/joss.70173","url":null,"abstract":"Unconventional Edible Plants (UEPs) offer a promising strategy to diversify diets and value local biodiversity, yet their consumption remains low. The aim of this study was to explore children's proposals of UEP-based foods and whether co-creation with children could facilitate the inclusion of UEP-based meals in schools. Fifty-seven children developed meal concepts—such as pizza and cheese bread with yam or ora-pro-nóbis—which were then tested by 180 students. Results demonstrated good overall acceptance (in the range 5.3 and 5.7 in a 7-point scale) of UEP-based products. While the impact of co-creation on acceptance varied by school context, information about whether peers or cooks prepared the meals did not significantly affect liking scores. Emotional responses were, in general, little affected according to children's participation. Co-creation proved to be a feasible and promising approach for introducing UEPs into school feeding systems, successfully supporting biodiversity and sustainability without compromising food acceptance.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752941","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

What's in a Name? Experimental Evidence That “Ancestral” Menu Labels Increase Expectations, Liking, Perceived Authenticity, and Willingness to Pay 名字里有什么？实验证据表明，“祖先”菜单标签增加了期望，喜欢，感知真实性和支付意愿

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-08-04 DOI: 10.1111/joss.70174

Marcos Eduardo Valdés-Alarcón, Alexis Litvinov Estrella-Irazábal, Alexander Sánchez-Rodríguez, Rodobaldo Martínez-Vivar, Gelmar García-Vidal, Reyner Pérez-Campdesuñer

{"title":"What's in a Name? Experimental Evidence That “Ancestral” Menu Labels Increase Expectations, Liking, Perceived Authenticity, and Willingness to Pay","authors":"Marcos Eduardo Valdés-Alarcón, Alexis Litvinov Estrella-Irazábal, Alexander Sánchez-Rodríguez, Rodobaldo Martínez-Vivar, Gelmar García-Vidal, Reyner Pérez-Campdesuñer","doi":"10.1111/joss.70174","DOIUrl":"https://doi.org/10.1111/joss.70174","url":null,"abstract":"<div>\u0000 \u0000 Dish names serve as extrinsic cues that shape expectations before tasting and can bias subsequent evaluations, even when the food is identical. This study tested whether naming style—traditional, gourmet, or ancestral—changes acceptance and perceived value for the same dish. In a between-subjects experiment (N = 300), adults were randomly assigned to one naming condition. Expectations were measured immediately after name exposure, followed by post-consumption ratings of hedonic liking, perceived quality, perceived authenticity, willingness to pay (WTP), and repurchase intention. Relative to the traditional label, the ancestral label increased expectations, liking, perceived authenticity, and WTP, whereas the gourmet label primarily increased WTP. Mediation results indicated partial mediation of the ancestral effect on liking via expectations. Moderation analyses showed stronger gourmet effects among participants higher in food neophilia and larger WTP gaps for traditional versus ancestral names at higher gastronomic cultural capital.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752568","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

Adult Sensory Education for Sustainable Eating: The Moderating Roles of Prior Experience 可持续饮食的成人感官教育：先前经验的调节作用

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-08-03 DOI: 10.1111/joss.70168

Yulee Shin, Seonyeong Baek, Sunny Ham

{"title":"Adult Sensory Education for Sustainable Eating: The Moderating Roles of Prior Experience","authors":"Yulee Shin, Seonyeong Baek, Sunny Ham","doi":"10.1111/joss.70168","DOIUrl":"https://doi.org/10.1111/joss.70168","url":null,"abstract":"Although sensory education has traditionally targeted children, its application to adult populations remains underexplored. This study examined how a Sapere-based adult sensory education program grounded in social cognitive theory (SCT) influences food literacy, taste sensitivity, and healthy eating behavior among university students. A cross-sectional survey was conducted with 300 Korean students (100 with prior sensory education experience and 200 without), and structural equation modeling was applied. Self-evaluative outcome expectations significantly enhanced self-efficacy (p < 0.001) and social support (p < 0.01), whereas social outcome expectations negatively predicted self-efficacy (p < 0.01). Goal setting showed strong positive effects on food literacy, taste sensitivity, and healthy eating behavior (p < 0.001). Multigroup analysis showed that prior sensory education experience strengthened the relationship between goal setting and food literacy. These findings highlight the psychological mechanisms underlying adult sensory education and suggest that prior sensory education experience should be considered when designing programs to promote healthier and more sustainable eating behaviors.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752514","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

Brazilian Coffee Consumers: Behavioral Insights From a Leading Global Coffee Market 巴西咖啡消费者：来自全球领先咖啡市场的行为洞察

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-08-03 DOI: 10.1111/joss.70171

Claudimara da Silva Portela, Thayna Viencz, Tatiana Colombo Pimentel, Paulo Henrique Machado de Sousa, Rafael Carlos Eloy Dias, Marta de Toledo Benassi

{"title":"Brazilian Coffee Consumers: Behavioral Insights From a Leading Global Coffee Market","authors":"Claudimara da Silva Portela, Thayna Viencz, Tatiana Colombo Pimentel, Paulo Henrique Machado de Sousa, Rafael Carlos Eloy Dias, Marta de Toledo Benassi","doi":"10.1111/joss.70171","DOIUrl":"https://doi.org/10.1111/joss.70171","url":null,"abstract":"Brazilian coffee consumers were profiled through an online survey (1200 participants), analyzing preferences, habits, and attitudes. Behaviors of sweetened (SC) and unsweetened (UC) coffee drinkers were compared. Results reveal high coffee consumption rooted in family habits, tradition, socialization, and daily routines. A greater appreciation for differentiated coffees and preparation methods was observed, particularly among self-identified enthusiasts. Additional trends included increased demand for medium-roast, certified, gourmet, and specialty coffees, a rise in espresso, and growing purchases through online platforms and coffee shops. However, some consumers remain unaware of the health benefits of coffee ingestion, highlighting need for broader dissemination of information. Both groups value flavor and health aspects, but UC stood out for reduced food neophobia. While sugar use decreased among SC, UC consumers seemed more focused on quality and innovation, exploring preparation methods and emphasizing attributes such as roasting degree and origin. Findings highlight the coexistence of tradition and innovation in Brazilian coffee culture, providing insights for product development, marketing, and public health communication.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752513","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

Dynamic Sensory Profile of Functional Ice Cream Containing Freeze-Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation 含有冻干甜菜根和芒果的功能性冰淇淋的动态感官特征：增甜系统和巴西坚果油的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-30 DOI: 10.1111/joss.70172

Erika Yumi Hiramatsu, Alessandra Cazelatto de Medeiros, Angela Del Pilar Flores Granados, Rodney Alexandre Ferreira Rodrigues, Helena Maria André Bolini

{"title":"Dynamic Sensory Profile of Functional Ice Cream Containing Freeze-Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation","authors":"Erika Yumi Hiramatsu, Alessandra Cazelatto de Medeiros, Angela Del Pilar Flores Granados, Rodney Alexandre Ferreira Rodrigues, Helena Maria André Bolini","doi":"10.1111/joss.70172","DOIUrl":"https://doi.org/10.1111/joss.70172","url":null,"abstract":"This study developed a functional ice cream using freeze-dried natural ingredients (beetroot and mango) and Brazil nut oil, incorporated in free and microencapsulated forms, and evaluated the effects of different sweetening on sensory perception through Time-Intensity (TI), Temporal Dominance of Sensations (TDS), and Check-all-that-Apply (CATA) analyses. Six formulations were prepared, varying sweeteners (sucrose or beet sugar + stevia) and the form of oil incorporation. Samples containing stevia showed greater sweetness and bitterness persistence. Brazil nut oil, especially in microencapsulated form, modulated volatile release and enhanced nutty flavor. In TDS, free oil increased creaminess and nutty notes, while microencapsulated oil promoted a smoother, balanced profile. CATA results indicated consumer preference for creamy, sweet, dairy, and coconut attributes, while earthy and sandy characteristics reduced acceptance. The combination of natural ingredients, alternative sweeteners, and microencapsulated Brazil nut oil shows potential for developing functional ice creams with enhanced sensory and health appeal.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616662","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

Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi 一种用于泡菜描述性香气分析的优化样品呈现方法的建立

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-29 DOI: 10.1111/joss.70170

Seung-Hyun Lee, Ji-sun Hwang, Mi-Ai Lee, Sung Gi Min, Mina K. Kim

{"title":"Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi","authors":"Seung-Hyun Lee, Ji-sun Hwang, Mi-Ai Lee, Sung Gi Min, Mina K. Kim","doi":"10.1111/joss.70170","DOIUrl":"https://doi.org/10.1111/joss.70170","url":null,"abstract":"Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening. The objective of this study was to develop an optimized method for aroma evaluation of kimchi in descriptive analysis. Cabbage kimchi samples were prepared in 16 groups based on four storage forms, two storage temperatures, and two ripening degrees. Sensory characteristics were analyzed by a trained panel (n = 7) using the Spectrum method. Ripening degree, storage temperature, and storage form significantly influenced the overall aroma intensity of kimchi (p < 0.05). Regarding pH, frozen samples showed smaller changes than refrigerated samples. Ground kimchi samples consistently showed higher aroma and spiciness intensities than whole or cut samples. Among the tested conditions, frozen, ground kimchi exhibited relatively consistent aroma characteristics and is therefore proposed as the optimal approach for descriptive sensory analysis of kimchi. This method can improve the consistency and reproducibility of sensory evaluation, providing a standardized basis for kimchi aroma analysis.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616372","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

The Impact of Hairs on Local Skin Wetness Perception at the Underarm During Static and Dynamic Applications of Cold-Wet Stimuli 在静态和动态冷湿刺激下，毛发对腋下局部皮肤湿度感知的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-27 DOI: 10.1111/joss.70169

Jade Ward, Joshua Martin, Dave Swaile, Katie Parker, Brooke Cochran, Peter R. Worsley, Davide Filingeri

{"title":"The Impact of Hairs on Local Skin Wetness Perception at the Underarm During Static and Dynamic Applications of Cold-Wet Stimuli","authors":"Jade Ward, Joshua Martin, Dave Swaile, Katie Parker, Brooke Cochran, Peter R. Worsley, Davide Filingeri","doi":"10.1111/joss.70169","DOIUrl":"https://doi.org/10.1111/joss.70169","url":null,"abstract":"Previous research highlights that wetness perception differs between hairy and glabrous skin, yet it remains unclear how hairs affect wetness perception in the same region. This study investigated the role of underarm hair on wetness perception to inform antiperspirant design. Ten healthy males (21 ± 2y) underwent a quantitative sensory test of wetness perception on hairy and shaven underarm skin, whereby they reported on a 100-mm visual analogue scale. Five applications of a wet temperature-controlled probe were applied both statically and dynamically. A significant interaction between hair and application mode was found (p = 0.036), such that: (a) during static applications, wetness perception was greater under shaven vs. hairy conditions (p = 0.036); (b) wetness perception was greater during dynamic vs. static applications under hairy conditions only (p = 0.008). These findings suggest that underarm hair modulates wetness perception, acting as a thermal insulator during static contact and enhancing perception during movement, highlighting combined contributions to the “wet feel.”","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616100","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

Enhancement of Olfactory Perception by Visual Cues: Implications for Integrated Sensory Evaluation of Cut Flowers 视觉线索对嗅觉感知的增强：对切花综合感官评价的启示

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-24 DOI: 10.1111/joss.70166

Danilo Aros, Constanza Ortega, Elías Obreque-Slier, Marcela Medel-Marabolí

{"title":"Enhancement of Olfactory Perception by Visual Cues: Implications for Integrated Sensory Evaluation of Cut Flowers","authors":"Danilo Aros, Constanza Ortega, Elías Obreque-Slier, Marcela Medel-Marabolí","doi":"10.1111/joss.70166","DOIUrl":"https://doi.org/10.1111/joss.70166","url":null,"abstract":"<div>\u0000 \u0000 Sensory attributes such as visual appearance and floral scent are key drivers in the floriculture market. This study investigated cross-modal correspondence between vision and olfaction, focusing on how visual cues influence perceived scent intensity and consumer liking. Four species were evaluated by an untrained panel under blindfolded and non-blindfolded conditions, complemented by a Check-All-That-Apply (CATA) analysis. Oriental lily achieved the highest visual liking score (8.3), while freesia showed the highest scent liking under both blindfolded (7.2) and non-blindfolded (7.8) conditions. Oriental lily also recorded the highest scent intensity in both blindfolded (7.5) and non-blindfolded (8.5) evaluations. Peony, freesia, and oriental lily received higher ratings when visual cues were present, suggesting that vision enhances olfactory perception. CATA results associated oriental lily with “perfume” and “soap”, stock with “clove”, peony with “rue” and “green”, and freesia with “sweet”, “fresh” and “harmonious”. These findings highlight the importance of multisensory integration in flower perception.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615807","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

Sensory Perception and Pleasantness of Sodium-Reduced Soup Reformulated With Potassium Chloride and Monosodium Glutamate 用氯化钾和味精重新配制的减钠汤的感官知觉和愉悦性

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-15 DOI: 10.1111/joss.70167

Victoria Olubunmi Olarewaju, Muhamad Adam Razak Hamzah, Janice Xin Yi Lim, Joshica Kaur Gill Gurcharan Singh, Yook Chin Chia, Yee-How Say

{"title":"Sensory Perception and Pleasantness of Sodium-Reduced Soup Reformulated With Potassium Chloride and Monosodium Glutamate","authors":"Victoria Olubunmi Olarewaju, Muhamad Adam Razak Hamzah, Janice Xin Yi Lim, Joshica Kaur Gill Gurcharan Singh, Yook Chin Chia, Yee-How Say","doi":"10.1111/joss.70167","DOIUrl":"https://doi.org/10.1111/joss.70167","url":null,"abstract":"<div>\u0000 \u0000 Reducing sodium in foods presents a sensory challenge because sodium chloride directly contributes to saltiness perception and pleasantness. Partial replacement with potassium chloride (KCl) and monosodium glutamate (MSG) may preserve sensory quality, although expectation-based responses and in-mouth perception can differ. This study integrated an expectation-based choice task with sensory evaluation to examine responses to sodium-reduced soup reformulations among young adults. A total of 211 Malaysian participants completed a choice-based conjoint task assessing how sodium content, flavor, price, and additive cues shaped pre-tasting expectations, followed by in-person sensory evaluation of reformulated soups. Saltiness perception was measured using the generalized Labeled Magnitude Scale, and pleasantness using the Labeled Affective Magnitude scale. Expectation-based evaluations were influenced primarily by flavor, absolute sodium content, and price, whereas additive cues had smaller effects. Direct sensory testing showed nonlinear saltiness–pleasantness relationships, with moderate saltiness formulations containing KCl and MSG producing higher pleasantness than low or high levels.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467417","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

Children's Acceptance of Sustainable Seafood: A Consumer Study on Atlantic Bonito (Sarda sarda) in Portuguese School Meals 儿童对可持续海鲜的接受：对葡萄牙学校膳食中大西洋鲣鱼（Sarda Sarda）的消费者研究

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-08 DOI: 10.1111/joss.70165

Joana Solinho, Fernando Mata, Manuel Vázquez, Rita Pinheiro

{"title":"Children's Acceptance of Sustainable Seafood: A Consumer Study on Atlantic Bonito (Sarda sarda) in Portuguese School Meals","authors":"Joana Solinho, Fernando Mata, Manuel Vázquez, Rita Pinheiro","doi":"10.1111/joss.70165","DOIUrl":"https://doi.org/10.1111/joss.70165","url":null,"abstract":"Understanding the sensory drivers of children's food acceptance is critical for developing healthy and sustainable school menus. This study assessed the acceptability of Atlantic bonito (Sarda sarda), an underutilized yet nutrient-rich fish, when incorporated into primary school meals. A consumer test was conducted with 192 children aged 6–10 years in Esposende, Portugal. Two meal options (Atlantic bonito with rice and Atlantic bonito with pasta) were evaluated using 5-point hedonic scales to measure overall acceptability. A short questionnaire captured fish-eating habits and attitudes toward seafood. Results indicated that meal accompaniment significantly influenced acceptance, with the pasta dish receiving higher liking scores than the rice dish (p < 0.05). Texture and flavor were the main sensory attributes driving preference, and prior familiarity with fish was associated with higher scores for both meals. These findings suggest that pairing sustainable fish species with familiar ingredients can increase children's willingness to consume them. Atlantic bonito is therefore a viable ingredient for school menus, supporting nutritional adequacy and resource sustainability. Incorporating sensory-based consumer insights into menu planning may facilitate the successful introduction of underutilized fish to young populations, promoting healthier and more environmentally responsible eating patterns.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70165","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148466725","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