Journal of Sensory Studies最新文献_第3页

Task-Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men 急性应激暴露对青年男性嗅觉歧视的任务特异性影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-27 DOI: 10.1111/joss.70010

Lige Luo, Longxuan Zheng, Haiyang Yu, Qian Hu, Pengfei Han

{"title":"Task-Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men","authors":"Lige Luo, Longxuan Zheng, Haiyang Yu, Qian Hu, Pengfei Han","doi":"10.1111/joss.70010","DOIUrl":"https://doi.org/10.1111/joss.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>Acute stress has been proposed to affect the ability to detect or identify odors in humans. However, whether and how acute stress affects odor discrimination remain less explored. Forty-six healthy males (mean age 21.3 ± 1.7 years) participated in an acute psychosocial stress (Socially Evaluated Pressor Cold Test, SECPT) and a control session in randomized order. Odor discrimination performances were assessed using the “Sniffin’ Sticks” discrimination test, the binary odor mixture discrimination task (ABX task), and the enantiomer discrimination task. Salivary cortisol, subjective stress, and emotional states were measured throughout the experiment. After the SECPT, participants showed an enhanced “Sniffin’ Sticks” discrimination score, but no changes beyond chance level were identified in the ABX discrimination task or enantiomer discrimination task. Moreover, there was a negative correlation between the peak level of subjective stress after acute stress exposure and a decrease in stress-related ABX discrimination performance. Furthermore, state anxiety level was positively associated with an increase in stress-induced camphor (+) (−) discrimination score. These results were discussed in light of task features and the complexity of odor discrimination as a high-order cognitive ability. Future studies should investigate the specific qualities of odors involved in discriminating between them and how they may be affected by acute stress. Stress-related emotional states and measurements of odor quality discrimination should also be taken into careful consideration in the future. Additionally, the results should be interpreted with caution as only male participants were included in this study.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513628","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

Is Metallic Perception a Taste, an Aroma, or a Flavor? 金属感是一种味道、一种香气还是一种风味？

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-25 DOI: 10.1111/joss.70023

Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron

引用次数: 0

Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation 感官与消费科学的开放式创新：将黑客马拉松作为产学合作的工具

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-25 DOI: 10.1111/joss.70025

Elena Romeo-Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska-Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, María Mora, Laura Vázquez-Araújo

{"title":"Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation","authors":"Elena Romeo-Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska-Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, María Mora, Laura Vázquez-Araújo","doi":"10.1111/joss.70025","DOIUrl":"https://doi.org/10.1111/joss.70025","url":null,"abstract":"<p>The term ‘hackathon’ derives from the words ‘hacking’ and ‘marathon’ and refers to an event in which participants collaborate and compete to solve a challenge or problem during a relatively short period of time. Originally related to a tech domain, the concept has now extended across fields as a tool to encourage innovation, creativity, and problem-solving within a short timeframe. This paper is based on the experience of an international sensory science hackathon conducted within the framework of the European project SEASONED. A 12-h hackathon was developed to face the sensory-related challenge “The flavors of the world: new trends. How can we be agile researching new flavor trends in different parts of the world?” All proposed solutions should include sensory science methods combined with different disciplines. A total of 26 young researchers with different backgrounds and from different countries, organized in 9 teams, collaborated to propose interdisciplinary research methods to study flavor trends in different cultures, providing interesting ideas to food or ingredients companies. A diverse panel of speakers from various disciplines engaged with participants, enriching the challenge theme with a multitude of perspectives. Beyond the tangible results linked to the challenge, the hackathon encouraged networking, learning, interdisciplinary collaboration, and idea generation. An exit-survey used to collect data from participants proved the high level of engagement and the usefulness of this kind of activity to stimulate innovative thinking and creativity, learn about sensory science, and promote teamwork and interdisciplinary research.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489698","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

Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB 感官研究中产品聚类的两种方法：STATIS 和 ClusMB

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-25 DOI: 10.1111/joss.70024

Fabien Llobell, Davide Giacalone

引用次数: 0

Co-Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel 共同创造作战口粮的补充食品：巴西军人之间的探索与合作案例研究

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-21 DOI: 10.1111/joss.70016

Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino

{"title":"Co-Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel","authors":"Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino","doi":"10.1111/joss.70016","DOIUrl":"https://doi.org/10.1111/joss.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>In the development of operational rations, products designed to meet military demands must support adequate nutritional intake to enhance performance in missions and operations. In this sense, the present study adopted a co-creation methodology to develop a product intended for inclusion in operational rations, guided by the perceptions of Brazilian military personnel with experience in using these rations. An online questionnaire was conducted to collect both structured and unstructured data, framed as a co-creation task involving 360 members of the Brazilian Army. The results revealed a clear preference for a product with a high protein content (specifically, whey protein), chocolate flavor, bar format, and soft texture among different presentations, flavors, and formulations. This approach addresses existing questions about developing optimal products for military personnel and offers industrial and academic insights for tailored product development in specialized sectors.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466271","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

The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers 使用方法和咖啡品种对咖啡奶精消费者偏好的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-20 DOI: 10.1111/joss.70019

Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake

{"title":"The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers","authors":"Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake","doi":"10.1111/joss.70019","DOIUrl":"https://doi.org/10.1111/joss.70019","url":null,"abstract":"<p>Consumer evaluation of coffee creamers necessitates evaluation in a cup of coffee. Two phases of research were used to determine if method of serving creamer or coffee variety impacted the acceptance of four creamers. In Phase I, consumers evaluated creamers in medium roast coffee using one of three methods: (1) Fixed amount (<i>n</i> = 127), (2) free pour (<i>n</i> = 120), and (3) warm-up (<i>n</i> = 122). In Phase II, the serving method was constant (fixed amount), but consumers (<i>n</i> = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (<i>p</i> > 0.05) were observed for overall liking (key metric) for either creamer × method (Phase I) or creamer × coffee (Phase II). Thus, the choice of serving method will not impact creamer preference. Further, the choice of coffee roast will not impact creamer preference, but creamers served in light roast coffee had higher liking scores than creamers served in dark roast coffee.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446938","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

Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers 你喝咖啡还是喝名牌？品牌效应对韩国速溶咖啡喜好及情绪反应的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-19 DOI: 10.1111/joss.70022

Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak

{"title":"Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers","authors":"Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak","doi":"10.1111/joss.70022","DOIUrl":"https://doi.org/10.1111/joss.70022","url":null,"abstract":"<div>\u0000 \u0000 <p>The impact of correct and incorrect brand information on consumer preferences and emotional responses to premium and budget instant coffee products was investigated. Acceptance ratings, just-about-right scale for sensory attributes, and emotion response profiles were used to explore product quality and brand information influence on sensory evaluations. A significantly stronger brand effect was noted for premium products, compared with that of intrinsic attributes on consumer preference and emotions. Premium product showed high acceptance ratings and positive emotional responses when brand information was correct. Budget products showed a strong reliance on intrinsic qualities. The penalty analysis indicated that the products had different attributes requiring improvement based on brand information, highlighting the association between premium brand expectations and product quality. Leveraging brand information for premium brands is important to enhance consumer satisfaction and emotional engagement. Economic brands should focus on improving their intrinsic qualities.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438960","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

Exploring Consumer Awareness and Perceptions of Canastra Minas Artisanal Cheese: Text Highlighting as a Useful Approach 探索消费者的意识和感知卡纳斯特拉米纳斯手工奶酪：文本突出显示作为一个有用的方法

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-17 DOI: 10.1111/joss.70020

Jéssica F. Rodrigues, Ingrid B. Siman, Lorena E. A. Oliveira, Alessandra F. Barcelos, Laura L. V. Bresciani, Tatiana C. Pimentel, Ramon Silva, Monica Q. Freitas, Elson Rogério T. Filho, Erick A. Esmerino, Adriano G. Cruz, Katiúcia A. Amorim

{"title":"Exploring Consumer Awareness and Perceptions of Canastra Minas Artisanal Cheese: Text Highlighting as a Useful Approach","authors":"Jéssica F. Rodrigues, Ingrid B. Siman, Lorena E. A. Oliveira, Alessandra F. Barcelos, Laura L. V. Bresciani, Tatiana C. Pimentel, Ramon Silva, Monica Q. Freitas, Elson Rogério T. Filho, Erick A. Esmerino, Adriano G. Cruz, Katiúcia A. Amorim","doi":"10.1111/joss.70020","DOIUrl":"https://doi.org/10.1111/joss.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>This study used text highlighting (TH) and online questionnaires to assess awareness and perceptions of Canastra cheese safety and quality and their impact on purchase decisions. A total of 100 participants performed the TH method in sensory analysis booths, where they read a text about Canastra cheese and used colored pens to highlight terms they liked or disliked. After completing the task, participants responded to attitudinal questions using Likert scales. An online questionnaire was distributed to another 100 Canastra cheese consumers to assess their perceptions of food safety and product quality. The results revealed a positive perception with high participant engagement, though consumer awareness could be improved. Women gave higher credibility on certification and legislation statements. Safety perception significantly influenced purchase intention, with state certification seals having the most significant impact. Canastra cheese has the potential to establish itself as a high-quality and safe cheese. However, increasing consumer awareness, enhancing legislation, and implementing effective communication strategies are essential to promote and recognize it and similar artisanal products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424208","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 Do Consumers Allocate Their Limited Resources to the Food Product? A Framework for the Contagion Effect 消费者如何将有限的资源配置到食品上？传染效应的框架

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-17 DOI: 10.1111/joss.70018

Li-Chin Shih

引用次数: 0

Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology 主观知识在用Rata方法描述初榨橄榄油中的作用

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-11 DOI: 10.1111/joss.70011

Natalia Hodos, Andrea Cano, Valeria Berrondo, Adriana Gámbaro

{"title":"Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology","authors":"Natalia Hodos, Andrea Cano, Valeria Berrondo, Adriana Gámbaro","doi":"10.1111/joss.70011","DOIUrl":"https://doi.org/10.1111/joss.70011","url":null,"abstract":"<div>\u0000 \u0000 <p>Traditionally, the sensory characteristics of virgin olive oil (VOO) have been described by descriptive analysis (DA) carried out by panels of trained judges, with limited use of rapid descriptive methods for this product. Additionally, subjective knowledge (SK) helps identify differences in consumers' levels of knowledge and their perception of quality. This study aimed to compare the conventional descriptive characterization of VOO across different commercial qualities and sensory profiles with the description obtained through the Rate-All-That-Apply (RATA) methodology, along with acceptability evaluation from 115 frequent consumers of VOO. A hierarchical cluster analysis allowed consumers to be separated into two groups with different levels of SK. Cluster 1 (<i>n</i> = 62), characterized by lower levels of SK, assigned similar acceptability scores to all samples, indicating an inability to differentiate between the commercial qualities of VOO. Participants in this group did not perceive defects in any of the samples evaluated, nor did they demonstrate a preference for a specific sensory profile. These results indicate that frequent consumption of olive oil does not necessarily correlate with knowledge about the product and its quality. Cluster 2 (<i>n</i> = 57), characterized by higher levels of SK, assigned acceptability scores based on the commercial quality of each oil, showing a preference for the extra VOO sample characterized by flavor intensity, odor, pungency, and bitterness. The use of the RATA methodology with this group of consumers enables us to describe both the positive and negative characteristics of olive oil in a manner comparable to DA.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143389351","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