Journal of Sensory Studies最新文献_第4页

Consumers' Sensory Profile and Understanding of Clean-Label Sausage. An Approach Using Ultra-Flash Profile and Check-All-That-Apply 消费者对清洁标签香肠的感官特征及认识。一种使用Ultra-Flash配置文件和check - all - thatapply的方法

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-11 DOI: 10.1111/joss.70021

Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, Alfredo Teixeira, Marina Leite Mitterer-Daltoé

{"title":"Consumers' Sensory Profile and Understanding of Clean-Label Sausage. An Approach Using Ultra-Flash Profile and Check-All-That-Apply","authors":"Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, Alfredo Teixeira, Marina Leite Mitterer-Daltoé","doi":"10.1111/joss.70021","DOIUrl":"https://doi.org/10.1111/joss.70021","url":null,"abstract":"<div>\u0000 \u0000 Clean-label meat products are trending in the food industry; however, they are little known by consumers. In this context, the present work aims to: (i) assess the sensory characteristics of fresh sausage supplemented with natural additives through the application of ultra-flash profile (UFP) and (ii) investigate consumers' knowledge of clean-label meat products using check-all-that-apply (CATA) questions. Fresh sausage formulations were prepared from different concentrations of celery and rosemary extracts with curry. The results showed that different concentrations of these natural additives corresponded to different sensory profiles. The attributes that most effectively distinguish sausages are their red color, flavorful seasoning, juiciness, and spiciness. The results from CATA questions indicate a lack of understanding regarding chemicals and additives in food, as well as about clean-label. Clean-label meat sausage appears promising as consumers place a high value on natural additives. The remaining challenge for the meat industry's marketing sector is to establish a connection between natural additives and clean-label products in the minds of consumers.\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":"143389352","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

A Preliminary Investigation Into the Use of AI-Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume 在消费者对吸引力、自然、健康和消费意愿的感知调查中使用人工智能生成的食品图像的初步调查

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-07 DOI: 10.1111/joss.70015

Allison Stright, Gabrielle Sloan, Matthew Code, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney

{"title":"A Preliminary Investigation Into the Use of AI-Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume","authors":"Allison Stright, Gabrielle Sloan, Matthew Code, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney","doi":"10.1111/joss.70015","DOIUrl":"https://doi.org/10.1111/joss.70015","url":null,"abstract":"Food images generated using artificial intelligence (AI) are becoming more common in research, and in the everyday world. The objective of this study was to identify how consumers' perception of a food image (AI-generated or a genuine image), influenced their perception and emotional response to the food. Participants (n = 154) were asked to look at ten different images (five were AI-generated and five were genuine (referred to as standard images)) of food items common to those living in Atlantic Canada. The participants were asked to evaluate their willingness to consume, the healthiness, the naturalness, the appeal, and their perception of AI use for each image. The study also assessed their emotional response to the images. The results found the participants were able to identify when an image was created using an AI generator. The participants' perception of AI was negatively correlated to participants' willingness to consume the food product, as well as their perception of the healthiness, naturalness, and appeal of the product. Furthermore, the participants' emotional response was different when evaluating AI generated images compared to standard images. The results highlight the use of AI-generated images in surveys can influence the participants perception, but this topic needs to be further explored in future studies.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362705","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

Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food 情绪投影映射（EmoMap）：一项试点研究，旨在检测收集对食物的情绪反应的工具

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-04 DOI: 10.1111/joss.70014

Laura M. Coelho, Madhu Sharma, Lisa Duizer

{"title":"Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food","authors":"Laura M. Coelho, Madhu Sharma, Lisa Duizer","doi":"10.1111/joss.70014","DOIUrl":"https://doi.org/10.1111/joss.70014","url":null,"abstract":"Emotions can provide meaningful information for understanding food choices. Most methods for collecting emotions in sensory evaluation are list-based questionnaires. Lists, however, might reduce data accuracy and lead to lost information. Therefore, an adaptation of projective mapping for collecting emotional responses, called Emotional Projective Mapping (EmoMap) is being piloted. To validate the EmoMap, online, it was compared to two lexicon techniques (EsSense25/emotion circumplex). Pictures of eight foods were presented to 63 participants who answered how they expected to feel if they could eat the food. EmoMap was effective in discriminating and describing foods based on the emotional profile. Twenty-seven emotion categories were created providing broad descriptive data for a holistic understanding of participants' perceptions. EmoMap can effectively be used to collect product-specific emotional data in a single session. Data collected were used in an integrative analysis to show an overall relation between emotions, attributes, and liking.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111509","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

An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed 用未食用过海藻的人制作添加褐藻（Ascophyllum nodosum）和红藻（Chondrus crispus）的汤

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-02-04 DOI: 10.1111/joss.70012

Allison Stright, Kaitlyn Frampton, Matthew B. McSweeney

{"title":"An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed","authors":"Allison Stright, Kaitlyn Frampton, Matthew B. McSweeney","doi":"10.1111/joss.70012","DOIUrl":"https://doi.org/10.1111/joss.70012","url":null,"abstract":"Seaweed has been proposed as an ingredient that can increase the umami taste and saltiness of food items. However, seaweed is not regularly consumed in North America. This study aimed to evaluate how nonconsumers of seaweed (n = 103) perceive the sensory properties and acceptance of soup with brown seaweed (Ascophyllum nodosum) and red seaweed (Chondrus crispus) powder added. The samples include a control soup (without seaweed) and soup with 1.5% and 3% brown seaweed, as well as 1.5% and 3% red seaweed by weight. Furthermore, before evaluating the soup, they were asked to identify the flavors and textures they associate with seaweed. The brown and red seaweed increased the umami and saltiness intensity of the soup, but it also increased the bitterness and sourness. The red seaweed also decreased the sweetness, overall liking, and liking of the soup's flavor. The participants associated seaweed with fishy, salty, and umami flavors and undesirable textures (slimy, tough, chewy). Seaweed increased the umami and salty taste of soup when evaluated by nonconsumers, but it also introduced other tastes to the soup. This study also identified nonconsumers’ beliefs about seaweed and should help create novel food products using seaweed.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111510","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

Correction to “Equivalence and non-inferiority tests using replicated discrimination and preference data” by Meyners, M., Carr, B. T., & Kunert, J. (2023). Equivalence and non-inferiority tests using replicated discrimination and preference data. Journal of Sensory Studies, 38(6), e12882. https://doi.org/10.1111/joss.12882 对Meyners， M, Carr, b.t.和Kunert， J.（2023）的“使用重复歧视和偏好数据的等效性和非劣效性测试”的更正。使用重复歧视和偏好数据的等效性和非劣效性检验。中国生物医学工程学报，38(6),982 - 982。https://doi.org/10.1111/joss.12882

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-01-27 DOI: 10.1111/joss.70009

{"title":"Correction to “Equivalence and non-inferiority tests using replicated discrimination and preference data” by Meyners, M., Carr, B. T., & Kunert, J. (2023). Equivalence and non-inferiority tests using replicated discrimination and preference data. Journal of Sensory Studies, 38(6), e12882. https://doi.org/10.1111/joss.12882","authors":"","doi":"10.1111/joss.70009","DOIUrl":"https://doi.org/10.1111/joss.70009","url":null,"abstract":"\u0000 Meyners, M., Carr, B. T., & Kunert, J. (2023). Equivalence and non-inferiority tests using replicated discrimination and preference data. Journal of Sensory Studies, 38(6), e12882. https://doi.org/10.1111/joss.12882\u0000 In the originally published version, an error was unfortunately introduced in the final processing of the article. On page 11, the R code to determine sample sizes for the one-sided test scenario needs to read as follows (correcting the function used in the definition of pwr):\u0000 simple.sample.size <- function(power=0.8, k, p0, pd,\u0000 \u0000 pdtrue=0, alpha=0.05){\u0000 \u0000 pwr <- 0\u0000 \u0000 n <- 0\u0000 \u0000 while(pwr < power){\u0000 n <- n + 1 pwr <- simple.power(n, k, p0, pd, pdtrue, alpha) }\u0000 return(n) }\u0000 The online version of this article has been corrected accordingly.We apologize for any inconvenience caused.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120008","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

A Hedonic Sensory Trial: Exploring the Relationship Between Sweet-Liker Status, Demographics, and Health Measures on Acceptability in a Beverage System 一项享乐感官试验：探索饮料系统中嗜甜者身份、人口统计学和健康可接受性之间的关系

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-01-21 DOI: 10.1111/joss.70008

Jessica Cartwright, Heather E. Smyth, Michael E. Netzel, Yasmina F. Sultanbawa, Olivia R. L. Wright

{"title":"A Hedonic Sensory Trial: Exploring the Relationship Between Sweet-Liker Status, Demographics, and Health Measures on Acceptability in a Beverage System","authors":"Jessica Cartwright, Heather E. Smyth, Michael E. Netzel, Yasmina F. Sultanbawa, Olivia R. L. Wright","doi":"10.1111/joss.70008","DOIUrl":"https://doi.org/10.1111/joss.70008","url":null,"abstract":"There is concern that high sugar-sweetened beverage consumption may reduce the intake of more nutritionally dense foods and lead to a higher risk of chronic diseases, particularly for vulnerable populations, including First Nations People. The current study investigates consumer acceptability of five carbonated beverages with a range of sugar contents (0%–11.5%) including novel low-sugar formulations with bush fruits and commercial soft drink comparators. The results from 142 consumers reveal the full sugar soft drink (11.5% sugar) had the highest acceptability, closely followed by the low sugar novel formulation (5.9% sugar). The consumer cluster “full sugar soft drink likers” were more likely to be younger, of First Nations status, be a “sweet-liker”, have a lower perceived intensity of sweetness, and a higher weekly consumption of full sugar soft drinks compared to the “full sugar soft drink disliker” group, where “sweet-dislikers” made up > 80% of this cluster.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117523","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

Implementing a Discrete Choice Experiment Within Consumer Sensory Evaluation to Better Understand Purchase Intention 在消费者感官评价中实施离散选择实验以更好地理解购买意愿

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2025-01-08 DOI: 10.1111/joss.70006

Samuel Hoffman, Guilherme Signorini, Ashley M. Soldavini, Christopher T. Simons

{"title":"Implementing a Discrete Choice Experiment Within Consumer Sensory Evaluation to Better Understand Purchase Intention","authors":"Samuel Hoffman, Guilherme Signorini, Ashley M. Soldavini, Christopher T. Simons","doi":"10.1111/joss.70006","DOIUrl":"https://doi.org/10.1111/joss.70006","url":null,"abstract":"<div>\u0000 \u0000 Discrete choice experiments (DCE) offer a potential avenue to incorporate product specific contextual information into sensory consumer testing. This work integrates a taste variable into a DCE framework and compares the results against those obtained via traditional sensory methodology. Fruit puree taste profile was altered to induce taste variability while controlling confounding sensory variables. The taste levels were combined with extrinsic product specific attributes within a DCE. The same taste levels were also subjected to traditional overall liking rating. Comparison of the results showed the taste-level preferences obtained via the DCE were consistent with those found via overall liking. The DCE was also capable of providing simultaneous insights into consumer preferences for extrinsic product attributes that were unable to be captured via the overall liking test. The results provide initial support for the usage of a DCE with an integrated taste variable as an alternative sensory consumer testing method.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113142","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

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 : 2024-12-27 DOI: 10.1111/joss.70007

引用次数: 0

Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection 用训练过的评估者进行蜂蜜茶分类的定向排序：对应分析与DISTATIS结合重心文本投影的比较

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-12-25 DOI: 10.1111/joss.70005

Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, Elizabeth Joubert

{"title":"Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection","authors":"Erika I. Moelich, Magdalena Muller, Martin Kidd, Marieta van der Rijst, Elizabeth Joubert","doi":"10.1111/joss.70005","DOIUrl":"https://doi.org/10.1111/joss.70005","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 The validity of sorting as rapid method for sensory characterization of food has been demonstrated, however, research on its effectiveness to profile complex products, especially when using trained assessors, is limited. In this study, directed sorting based on aroma (sortingAROMA), palate (sortingPALATE) and both aroma and palate attributes (sortingGLOBAL) were conducted by trained assessors to categorize honeybush tea prepared from five Cyclopia species. Descriptive sensory analysis provided a detailed sensory profile of the same samples for comparison. SortingAROMA and sortingPALATE resulted in similar sample configurations. SortingGLOBAL was less effective at grouping samples per species. Despite the use of trained assessors, three replicate sessions were needed to ensure consistent results, particularly for sortingAROMA. Both DISTATIS, combined with Barycentric Text Projection (BTP), and Correspondence Analysis (CA) produced similar correspondences between attributes and sample groupings. The bootstrap ratios of DISTATIS-BTP confirmed significant sample-attribute associations, thereby providing additional information.\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118920","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

Framing Effect in Sugar-Free Labels: Evidence From Laboratory Experiments and Eye-Tracking Techniques 无糖标签中的框架效应：来自实验室实验和眼球追踪技术的证据

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2024-12-23 DOI: 10.1111/joss.70003

Huan Zou, Hong Wang, Jing Li, Haiyan Hua

{"title":"Framing Effect in Sugar-Free Labels: Evidence From Laboratory Experiments and Eye-Tracking Techniques","authors":"Huan Zou, Hong Wang, Jing Li, Haiyan Hua","doi":"10.1111/joss.70003","DOIUrl":"https://doi.org/10.1111/joss.70003","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 Framing elements frequently appear in food labels, but research papers have paid too much attention to the framing effect of food brand logo, and the interaction between framing elements and food labels has not been explored by academics. Therefore, this paper focuses on sugar-free labels and demonstrates the framing effect of sugar-free labels through a laboratory study and an eye-tracking study. The results show that consumers have higher taste perceptions of sugar-free foods that do not have a framing element in the sugar-free label, and that this effect is driven by the psychological mechanism of association of indulgence and is limited to hedonic foods. Finally, eye-tracking experimental data from participants who were native English speakers further validated this effect. These findings suggest that visual cues in the packaging of sugar-free foods may contribute to consumers' taste perception of such foods, and that the framing elements of sugar-free labels are one of them.\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118588","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