Journal of Sensory Studies最新文献_第4页

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":"<p>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 (<i>p</i> = 0.036), such that: (a) during static applications, wetness perception was greater under shaven vs. hairy conditions (<i>p</i> = 0.036); (b) wetness perception was greater during dynamic vs. static applications under hairy conditions only (<i>p</i> = 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.”</p>","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 <p>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.</p>\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 <p>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.</p>\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":"<p>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 (<i>Sarda sarda</i>), 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 (<i>p</i> < 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.</p>","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

Application of the Free-Comment Method in the Sensory Evaluation of Yogurts With Native Brazilian Fruit Jams 自由评价法在巴西本土果酱酸奶感官评价中的应用

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-07-02 DOI: 10.1111/joss.70163

Vitória Bortoleto Lavandosque, Carlos Eduardo Cardoso de Aguiar Freire, Fernanda Tiemi Kito, Carolina de Souza Moreira, Samuel Ferreira Gonçalves, Cynthia Batista Ferreira, Iliani Patinho, Aline Silva Mello Cesar

{"title":"Application of the Free-Comment Method in the Sensory Evaluation of Yogurts With Native Brazilian Fruit Jams","authors":"Vitória Bortoleto Lavandosque, Carlos Eduardo Cardoso de Aguiar Freire, Fernanda Tiemi Kito, Carolina de Souza Moreira, Samuel Ferreira Gonçalves, Cynthia Batista Ferreira, Iliani Patinho, Aline Silva Mello Cesar","doi":"10.1111/joss.70163","DOIUrl":"https://doi.org/10.1111/joss.70163","url":null,"abstract":"<div>\u0000 \u0000 <p>Although Brazilian native fruits have well-known functional and nutritional value, they are still underexplored in dairy matrices, particularly when evaluated through consumer-centered qualitative methods. This study aimed to investigate the sensory profile of yogurts prepared with fruit jams of açaí, cupuaçu, cambuci, and butiá, using the free comments method combined with multivariate analyses. Four formulations were developed and evaluated by 86 yogurt consumers. Sensory data were collected using Compusense software and analyzed through Correspondence Analysis (CA) and Factorial Correspondence Analysis (FCA). Yogurts with cupuaçu and açaí jams predominantly received positive comments related to attributes such as sweetness, fruity flavor, and creamy texture, which resulted in the highest scores on the hedonic scale. In contrast, formulations with cambuci and butiá generated more frequent comments about acidity, fibrous texture, and less familiar flavors, reflecting greater variability in perceptions and lower sensory acceptance. The free comments method proved effective in capturing participants' spontaneous perceptions. The combination of qualitative methodology with multivariate analysis enabled an in-depth interpretation of consumer language, contributing to the understanding of factors that determine yogurt acceptance and rejection. The results reinforce the potential of using native fruits in dairy matrices and highlight their potential for the development of innovative products. However, some limitations could be addressed in future studies to further expand the findings, such as including a larger number of consumers in sensory analysis and conducting physicochemical analyses to relate them to sensory results.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386363","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 New Zealand Consumer Affective and Sensory Responses of No and Low (NOLO) Alcohol Wines in a Realistic Consumption Setting 探索新西兰消费者的情感和感官反应的不和低（NOLO）酒精葡萄酒在现实的消费设置

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-06-30 DOI: 10.1111/joss.70162

Kylie Ng Pei Xuan, Joanne Hort, Charles Diako, Amanda Dupas de Matos

{"title":"Exploring New Zealand Consumer Affective and Sensory Responses of No and Low (NOLO) Alcohol Wines in a Realistic Consumption Setting","authors":"Kylie Ng Pei Xuan, Joanne Hort, Charles Diako, Amanda Dupas de Matos","doi":"10.1111/joss.70162","DOIUrl":"https://doi.org/10.1111/joss.70162","url":null,"abstract":"<p>Declining alcohol consumption both in New Zealand and globally has increased interest in no- and low-alcohol (NOLO) wines; however, limited research has examined how alcohol level influences consumer responses. This study investigated how alcohol content (0%, 6%, and 13%) affected such responses for Pinot Gris, Sauvignon Blanc, and Merlot. Participants (<i>n</i> = 172) evaluated nine samples in a digitally recreated wine bar, rating liking, emotions, sensory attributes, and willingness to purchase and pay. Results showed that 6% white wines received higher liking and purchase intent, driven by fruity, floral, smooth attributes, and positive emotions. Merlot maintained perceived value across reduced versions, reflecting its structural complexity. Motivational factors such as driving and avoiding hangovers influenced NOLO consumption, while barriers included perception that “wine without alcohol” lacks purpose. Findings highlight the importance of varietal-specific consideration in sensory optimization, as well as realistic testing environments to support market growth of NOLO wines.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70162","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386827","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

Effects of Label and Short Video Communication on Symbolic Perceptions of a Cereal Bar With a Low-Familiarity Ingredient 标签与短视频传播对低熟悉度成分麦片棒符号感知的影响

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-06-29 DOI: 10.1111/joss.70161

Anderson Antonio Neto da Silva, Jéssica Ferreira Rodrigues, João de Deus Souza Carneiro, Isabella de Cássia Batista, Samara Mafra Maroum, Rita de Cássia Vieira, Giovana Paula da Silva, Letícia Naomy Maria Landim Etto, Guilherme Silva Pianca, Beatriz Asevedo Correa da Silva, Luísa Silva Ribeiro, Joaquim Adelino de Azevedo Filho

{"title":"Effects of Label and Short Video Communication on Symbolic Perceptions of a Cereal Bar With a Low-Familiarity Ingredient","authors":"Anderson Antonio Neto da Silva, Jéssica Ferreira Rodrigues, João de Deus Souza Carneiro, Isabella de Cássia Batista, Samara Mafra Maroum, Rita de Cássia Vieira, Giovana Paula da Silva, Letícia Naomy Maria Landim Etto, Guilherme Silva Pianca, Beatriz Asevedo Correa da Silva, Luísa Silva Ribeiro, Joaquim Adelino de Azevedo Filho","doi":"10.1111/joss.70161","DOIUrl":"https://doi.org/10.1111/joss.70161","url":null,"abstract":"<p>This study examined how two communication modalities, a regulatory-style product label and a short promotional vídeo, shape symbolic perceptions, social representations, and consumer evaluations of a cereal bar formulated with Jerusalem artichoke, a low-familiarity functional ingredient. A within-subject exploratory design involved 195 Brazilian consumers, who evaluated both stimuli in randomized order under ecologically valid conditions. The label followed Brazilian food-labeling regulations, while the video used a narrative with health, naturalness, and sensory cues. Free word associations were analyzed via prototypical analysis and polarity indices, and perceptual attributes were compared using paired Wilcoxon tests and repeated-measures MANOVA. The video increased perceived healthiness and expected flavor, eliciting affective terms, whereas the label prompted cognitively anchored representations. Trust and sustainability were stable, and convergent results indicate modality affects intensity, not judgment hierarchy overall.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343137","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

Optimization of Perilla Leaf Decoction Using Functional Sweeteners: A Response Surface Methodology Approach 功能甜味剂对紫苏叶煎剂的优化：响应面法

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-06-19 DOI: 10.1111/joss.70152

Yuanfang Liu, Yuanxiao Liu, Pingqi Zhao, Ying-Ying Li, Jinming Xu, Mingqi Gao

{"title":"Optimization of Perilla Leaf Decoction Using Functional Sweeteners: A Response Surface Methodology Approach","authors":"Yuanfang Liu, Yuanxiao Liu, Pingqi Zhao, Ying-Ying Li, Jinming Xu, Mingqi Gao","doi":"10.1111/joss.70152","DOIUrl":"https://doi.org/10.1111/joss.70152","url":null,"abstract":"<div>\u0000 \u0000 <p>Perilla leaf decoction, a traditional beverage originating from the Song Dynasty, is typically prepared using perilla leaves, dried tangerine peel, ginger slices, and rock sugar. Since sucrose is associated with health concerns such as obesity and diabetes, this study employed functional sweeteners as healthier alternatives, aiming to achieve comparable sensory qualities in perilla leaf decoctions. Initially, monk fruit glycosides, sorbitol, stevia glycosides, maltitol, xylitol, and erythritol were evaluated as aqueous solutions. Four sweeteners with flavor profiles similar to sucrose were selected. Single-factor experiments were conducted to determine the most suitable sweetener. Using response surface methodology (RSM), erythritol concentration, amount of perilla leaf, and quantity of ginger slices were optimized as three independent variables at three levels to establish an optimal low-sugar formulation. The findings demonstrated an inverted U-shaped correlation between sweetener concentration and perceived sweetness, revealing significantly lower sweetener requirements in the decoction compared to aqueous solutions. The optimal formulation comprised 4.5 g ginger slices, 6.6 g erythritol, and 5.0 g perilla leaves in 250 mL. This study provides a robust scientific basis for enhancing the health benefits of perilla leaf decoction and expands the potential applications of functional sweeteners in traditional beverages.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282486","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

Introducing Sensory-Based Wine Choice Criteria Through an Educational Consumer-Oriented Program: A Mixed-Method Study 通过以消费者为导向的教育项目介绍以感官为基础的葡萄酒选择标准：一项混合方法研究

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-06-18 DOI: 10.1111/joss.70157

Pablo Rojas, Edmundo Bordeu, Natalia Brossard, Gerard Casaubon, Carlos Cornejo, Christopher Findlay, David Palma

引用次数: 0

Descriptive Sensory Profiling and Aroma-Focused Lexicon Development of Commercially Available Korean Soy Sauces 韩国市售酱油的描述性感官分析和以香气为中心的词汇开发

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-06-17 DOI: 10.1111/joss.70160

Tack Hyun Park, Jisun Hwang, Mina K. Kim

{"title":"Descriptive Sensory Profiling and Aroma-Focused Lexicon Development of Commercially Available Korean Soy Sauces","authors":"Tack Hyun Park, Jisun Hwang, Mina K. Kim","doi":"10.1111/joss.70160","DOIUrl":"https://doi.org/10.1111/joss.70160","url":null,"abstract":"<p>This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin-Ganjang (JG), Yangjo-Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis based on the Spectrum method and a 15-point universal intensity scale. A total of 25 aroma descriptors were generated and organized into six major sensory categories, which were further summarized in an aroma wheel to visualize the overall sensory structure of Korean soy sauces. Fermentation-related attributes, such as alcohol, sour aromatics, and meju, were commonly perceived across all categories, whereas roasted, sweet, and Maillard-related aromas were more pronounced in Aged Ganjang samples. Yangjo-Ganjang samples were characterized by fermentation-derived attributes associated with brewing progression, while Jin-Ganjang samples showed mixed sensory characteristics reflecting formulation and processing variability. Multivariate analyses, including principal component analysis and K-means clustering, confirmed a clear sensory separation among the three commercial categories. These results demonstrate that the sensory identity of Korean soy sauces is primarily driven by manufacturing method and degree of aging and highlight the importance of sensory balance rather than aroma intensity alone in quality evaluation.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70160","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282160","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