Journal of Sensory Studies最新文献

{"title":"Odor-Based Recognition of Canine Stress: Investigating Human Olfactory Perception","authors":"Nomi Gebele,&nbsp;Ilona Croy,&nbsp;Juliane Bräuer","doi":"10.1111/joss.70002","DOIUrl":"https://doi.org/10.1111/joss.70002","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>During the long domestication process, humans and dogs built a strong bond. Attachment in the dog–human relationship is characterized by successful communication and cooperation involving olfactory signals. It is known that dogs are able to smell stress in humans. In this study, we investigate whether humans can also smell stress in dogs and whether dog owners are better at identifying the smell of stressed dogs than non-dog owners. Odor samples of four dogs were taken during a relaxed and stressed situation. A total of 20 dog owners and 20 non-dog owners participated in the experiment in which they smelled the odor samples while blindfolded. Our results show that the participants were unable to correctly discriminate the smell of relaxed dogs from that of stressed dogs. Furthermore, dog owners did not perform better than non-dog owners.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142868875","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}

{"title":"Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio-Valorization","authors":"Danai Ioanna Koukoumaki,&nbsp;Konstantinos Gkatzionis,&nbsp;Malamatenia Panagiotou,&nbsp;Dimitris Sarris","doi":"10.1111/joss.70004","DOIUrl":"https://doi.org/10.1111/joss.70004","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Single cell protein (SCP) refers to dry cells of microorganisms and can be produced through bioprocesses valorizing agricultural by-products. SCP can be used in the production of edible films which attract growing interest as an environmentally friendly replacement of synthetic packaging materials. However, consumer's perception and acceptability of such alternative packaging require investigation. In this study SCP-based edible films were developed biotechnologically through valorization of cheese whey and consumer perception was approached holistically including focus groups of the assessment of the edible packaging made from microbes suggesting food applications, packaging information, an online survey, eye-tracking analysis of yogurt samples with edible films and sensory analysis of biscuits in edible packaging. Texture of SCP-based edible films scored high; however, lower scores for odor were correlated with “spoiled”/”expired” odor for SCP-based edible films. This comprehensive study of edible packaging from microorganisms demonstrated positive consumer attitudes and preferences and it could be proposed that the use of edible packaging from microorganisms is enforceable.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142868876","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}

{"title":"Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization","authors":"Milionis Anna,&nbsp;Kottaridi Klimentia,&nbsp;Nikolaidis Vasileios,&nbsp;Dimopoulos F. Ioannis,&nbsp;Demopoulos Vasilis","doi":"10.1111/joss.70001","DOIUrl":"https://doi.org/10.1111/joss.70001","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aimed to explore whether the three primary sensory attributes—fruitiness, bitterness, and pungency—could be used to discriminate among seven Greek olive oil varieties. Sensory data from 110 extra virgin olive oil samples, collected over 9 years by the Kalamata Olive Oil Taste Laboratory, were analyzed using principal component analysis (PCA) and learning vector quantization (LVQ). PCA revealed that varieties with overlapping sensory profiles formed three distinct sensory groups: Koroneiki-Lianolia-Chalkidikis, Makri-Manaki-Megaritiki, and Athenolia. Consequently, the research focus shifted to evaluating the ability of these sensory attributes to differentiate between groups of varieties rather than individual varieties. LVQ, validated through leave-one-out cross-validation (LOOCV), classified the olive oil samples into these sensory groups with 80% accuracy. The results demonstrate that the intensity levels of fruitiness, bitterness, and pungency provide valuable information for distinguishing groups of varieties with similar sensory profiles. While the study benefits from a robust nine-year dataset, limitations include a relatively small sample size, potentially limiting generalizability, and a selection criterion that excludes samples with lower fruitiness scores, possibly introducing a degree of bias.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The study's findings provide practical applications in various areas. For panel training, the identified sensory profiles can serve as benchmarks, helping tasters recognize and classify olive oil varieties. Producers can utilize these sensory profiles for consistent quality control and strategic blending, ensuring their products meet desired sensory standards. Finally, these profiles can be used in culinary education, enabling chefs and food enthusiasts to select and pair olive oils more effectively with different dishes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861804","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}

{"title":"Consumer Acceptance of Baked Products Containing Various Probiotic Strains","authors":"Jessie Payne,&nbsp;Danielle Bellmer,&nbsp;Brooke Holt","doi":"10.1111/joss.70000","DOIUrl":"https://doi.org/10.1111/joss.70000","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>A consumer central location test explored the effect of adding probiotics to baked products. <i>Lactobacillus acidophilus</i> and two <i>Bacillus subtilis</i> strains were incorporated into plain cookies and crackers. Consumer acceptability and the sensory characteristics of these products were then evaluated. The addition of <i>Bacillus</i> probiotics significantly affected the color, appearance, flavor, texture, and overall liking of both cookies and crackers. However, the sensory profiles of the <i>L. acidophilus</i> cookies and crackers were not significantly different from those of the control samples. In contrast, the <i>B. subtilis</i> samples were significantly less liked by consumers. Overall, consumers liked the control samples over those samples containing <i>B. subtilis</i> spores.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142724216","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}

{"title":"Development of a Tactile Vocabulary Based on Suitability and Perceptual Intensity","authors":"Toshiki Ikejima,&nbsp;Koji Mizukoshi,&nbsp;Yoshimune Nonomura","doi":"10.1111/joss.12956","DOIUrl":"https://doi.org/10.1111/joss.12956","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>A vocabulary of tactile perception is essential for the evaluation of the feel of materials. Different tactile vocabulary has been established by various industries, making the understanding and comparison of tactile perceptions challenging. In this study, we developed a universal tactile vocabulary applicable across various industries. Based on our participants' tactile evaluations of 32 materials, we compiled a vocabulary of 273 words, categorizing them into a perceptual hierarchy: sensory and affective. Additionally, we recorded and analyzed the word use frequencies, suitability, intensity, and similarities of the tactile evaluations. Finally, we selected 31 words that each accurately expresses a particular tactile perception and can be applied to materials and products in diverse industries. The vocabulary developed in this study is expected to be a useful aid in designing the tactile aspects of various products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12956","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665757","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}

{"title":"Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts","authors":"S. R. Jaeger,&nbsp;S. L. Chheang,&nbsp;F. Llobell,&nbsp;A. V. Cardello","doi":"10.1111/joss.12955","DOIUrl":"https://doi.org/10.1111/joss.12955","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>An online survey of consumers' liking, emotional, conceptual and sustainability expectations in response to traditional, plant-based (PB), and sustainable yoghurt product names was conducted with 1206 New Zealanders. Results showed that consumers' sensory expectations are associated with hedonic and non-sensory expectations. Consumers' sensory, emotional, conceptual and sustainability ideations and the impact of these variables on expected liking parallel the findings from recent tests of tasted yoghurts. Per cognitive theories of predictive processing, the results support the hypothesis that judgments of sensory expectations may provide important insights into likely product perceptions. The results also support the notion that surveys of consumer product expectations can be a tool to obtain consumer insights about new products, including PB and sustainable alternatives. Since sensory expectations were associated with non-sensory expectations, modifying the sensory attributes of PB or other innovative yoghurt products may enhance consumers' conceptualizations of these products and improve their market acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596269","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}

{"title":"Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies","authors":"Carole Liechti,&nbsp;Anne Saint-Eve,&nbsp;Isabelle Souchon,&nbsp;Lucia Espinosa,&nbsp;Véronique Bosc,&nbsp;Julien Delarue","doi":"10.1111/joss.12954","DOIUrl":"https://doi.org/10.1111/joss.12954","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school-aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579581","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}

{"title":"Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?","authors":"Renata Abadia Reis Rocha,&nbsp;Lenízy Cristina Reis Rocha,&nbsp;Carla Saraiva Gonçalves,&nbsp;Fernanda Rezende Abrahão,&nbsp;Roney Alves da Rocha,&nbsp;João de Deus Souza Carneiro","doi":"10.1111/joss.12952","DOIUrl":"https://doi.org/10.1111/joss.12952","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525508","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}

{"title":"Consumer Attention to a Coffee Brewing Robot: An Eye-Tracking Study","authors":"Cho-Long Lee,&nbsp;Sunmin Kim,&nbsp;Manyoel Lim,&nbsp;Sungjae Hwang,&nbsp;Daekwang Kim,&nbsp;Han Sub Kwak","doi":"10.1111/joss.12950","DOIUrl":"https://doi.org/10.1111/joss.12950","url":null,"abstract":"<p>During the COVID-19, robots were increasingly utilized in the food service industry. This study compared perceptions of robot and human baristas by tracking participants' eye-gaze behavior. Seventy participants viewed videos and images of both baristas, and their eye movements were tracked. Metrics such as entry time, dwell time, total fixation, hit ratio, revisits, revisitors, average fixation, first fixation, and fixation count in defined areas of interest (AOIs) were measured. Participants focused mostly on robot's body during coffee preparation and human barista's face. Attention stayed on the coffee with human baristas, while robot stimuli drew focus to the robot's hand and kettle. Participants fixated more on the robot itself, potentially due to its novelty in coffee preparation. This study can provide directions for the development of robots, including their appearance, so that they could be accepted familiarly by consumers and introduced seamlessly in the food industries.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12950","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524908","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}

{"title":"Society of Sensory Professionals","authors":"","doi":"10.1111/joss.12953","DOIUrl":"https://doi.org/10.1111/joss.12953","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 5","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443538","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}