Journal of Sensory Studies最新文献

{"title":"Influence of Background Music With and Without Vocals on the Sensory Perception and Acceptability of Cachaça","authors":"Maria Laura Silva Galdino,&nbsp;Katiúcia Alves Amorim,&nbsp;Luíz Guilherme Malaquias da Silva,&nbsp;Michele Nayara Ribeiro,&nbsp;Helena Cintra Benedetti,&nbsp;Ana Carla Marques Pinheiro","doi":"10.1111/joss.70159","DOIUrl":"https://doi.org/10.1111/joss.70159","url":null,"abstract":"<div>\u0000 \u0000 <p>The sensory experience of food and beverages is inherently multisensory, with auditory cues playing an important role in shaping perception and hedonic responses. This study investigated the influence of background music, with and without vocals, on the sensory perception and acceptability of cachaça. Two independent but methodologically equivalent experiments were conducted with 200 cachaça young consumers, divided into two groups (<i>n</i> = 100 each): one evaluated the beverage under musical stimuli with vocals (WV), and the other under instrumental versions of the same music without vocals (NV). Four musical genres (sertanejo, pagode, funk, and pop) and a silence condition were tested. Sensory perception was assessed using the Rate-all-that-Apply method, while acceptability of both the beverage and the music was evaluated using a nine-point hedonic scale. Results showed that background music modulated the sensory perception and acceptability of cachaça in a manner dependent on the presence of vocals. In the WV condition, significant differences were observed for specific sensory attributes, such as banana, balanced, spices, pepper, and aftertaste, whereas in the NV condition significant differences were detected only for banana and spices. Multivariate analyses revealed a clearer structuring of sensory perception when music contained vocals, indicating a more integrated and contextual evaluation of the beverage. In addition, cachaça acceptability differed significantly among musical genres only in the WV and NV experiment, with pagode leading to the highest hedonic scores. A strong positive correlation between music liking and beverage liking was observed in both the WV and NV conditions, indicating that higher appreciation of the musical stimulus was consistently associated with greater acceptance of the cachaça. These findings demonstrate that background music, particularly the presence of vocals, acts as a contextual modulator of both sensory perception and hedonic evaluation of cachaça. The study advances the understanding of auditory–gustatory interactions in distilled spirits and provides relevant insights for sensory research and the design of soundscapes in consumption environments.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282064","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":"Product Expectations and the Importance Associated With Various Reasons to Eat Plant-Based Food Alternatives: A Consumer Study With Cream Cheese","authors":"S. R. Jaeger,&nbsp;S. L. Chheang,&nbsp;A. A. Nolden","doi":"10.1111/joss.70156","DOIUrl":"https://doi.org/10.1111/joss.70156","url":null,"abstract":"<p>Consumers differ in their reasons for substituting animal products with plant-based (PB) alternatives, and these motivations may influence expectations of product performance. This exploratory study aimed to investigate the importance of various motives and their expectations of cream cheese alternatives. Participants (<i>n</i> = 985) rated the expected liking for 13 cream cheese products (both PB and dairy), and responded to questions about seven different reasons for consuming PB foods, including taste, health, environmental benefit, and animal welfare. Consumers who placed a higher value on good quality/taste as a reason for consumption expected PB alternatives to be superior to dairy cream cheese variations. In contrast, fewer differences were observed when consumers were segmented by motives relating to environmental, animal welfare, and impacts on future generations. These findings highlight the role of expected taste in driving consumer motivations to consume PB foods and beverages.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237799","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":"Imagined Scents and Enhanced Engagement in ASMR Video Ads Under Varying Involvement Conditions","authors":"Tugce Tugyam Kaya,&nbsp;Mine Oyman","doi":"10.1111/joss.70154","DOIUrl":"https://doi.org/10.1111/joss.70154","url":null,"abstract":"<div>\u0000 \u0000 <p>Consumers cannot physically touch, smell, or taste products in digital contexts. However, sensory imagery in advertisements can simulate these experiences. Although the effects of static visuals on olfactory imagery have been studied, the role of video ads remains unknown. This research reveals that video ads, particularly ASMR video ads, can evoke olfactory imagery that influences ad engagement. It also introduces and tests a new framework for the olfactory imagery-evoking process. A 2 × 2 factorial experiment was conducted to examine how verbal versus nonverbal ASMR ads affect ad engagement under conditions of higher and lower product involvement. Results reveal that verbal and nonverbal ASMR ads have different effects on olfactory imagery and engagement. Moreover, the findings indicate that the level of product involvement determines when or under what conditions the olfactory imagery is evoked. This study provides theoretical and practical insights into the role of multisensory stimuli in advertising.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148174450","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":"Integrating Intensity Scaling Into Consumer Free Listing to Describe the Sensory Attributes of Potato Chips","authors":"Giho Kim,&nbsp;Hyemin Jeon,&nbsp;Mohammed I. Saleh,&nbsp;Youngseung Lee","doi":"10.1111/joss.70155","DOIUrl":"https://doi.org/10.1111/joss.70155","url":null,"abstract":"<p>This study aimed to introduce a consumer-based sensory evaluation method, Free Listing with Scale (FLS), grounded in a cognitive psychology framework suggesting that analytical processing enhances the discrimination of sensory attributes. The study also sought to conduct a methodological comparison between FLS and conventional free listing (CFL). Six commercial potato chip samples were evaluated by a trained panel (<i>n</i> = 8) using descriptive analysis (DA) and by untrained consumers (<i>n</i> = 250; 125 per method) using CFL or FLS. In FLS, participants described perceived sensory attributes and rated their intensities (“weak,” “moderate,” or “strong”). Text analysis and Smith's salience index (SSI) were used to extract and quantify sensory terms. Across all samples, FLS identified 14 significant sensory attributes and showed a greater number of attributes exhibiting trends consistent with DA compared to CFL (CFL = 9; FLS = 13). SSI values and SSI-based principal component analysis (PCA) indicated that both methods produced generally comparable sensory configurations; however, FLS enhanced perceptual sensitivity, enabling the identification of more sensory attribute terms (CFL = 8; FLS = 10). Based on SSI and 1000 bootstrap iterations, 145 (CFL) and 135 (FLS) consumers were required to achieve RV = 0.95, whereas 220 (CFL) and 170 (FLS) were needed for RV = 0.99. These findings suggest that incorporating intensity scaling into free listing improves consumers' discrimination of sensory differences and yields more stable data than frequency-based approaches alone. By bridging qualitative consumer input with quantitative DA outcomes, FLS offers a time- and cost-efficient method for industrial and consumer-oriented sensory research.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70155","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148174451","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.70158","DOIUrl":"https://doi.org/10.1111/joss.70158","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148174452","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":"Investigation of FOODIE Index of Gastronomy Culinary Arts and Cookery Students: The Case of Istanbul","authors":"Ecem Akay,&nbsp;İlkay Yılmaz","doi":"10.1111/joss.70153","DOIUrl":"https://doi.org/10.1111/joss.70153","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to examine the defining characteristics of individuals identified as “foodies” and to explore their relationship with food through a comprehensive conceptualization of the term. Rather than reflecting a mere interest in eating, foodiness represents a lifestyle encompassing engagement with food preparation processes, ingredient selection, and the pursuit of novel and authentic flavors. Foodies are also distinguished by their tendency to use food as a marker of social and cultural identity and status. The study further investigates the associations between food-related personality traits, taste perception, and foodiness. Using the newly developed Foodie Index, individuals' level of commitment to food was assessed and examined in relation to taste perception phenotypes, namely 6-n-propylthiouracil (PROP) sensitivity and thermal taste status. The study population consisted of students enrolled in gastronomy and culinary arts and cookery programs, with the sample drawn from those studying in Istanbul using a convenience sampling method. The findings indicate that individuals with higher levels of food interest experience food in a more nuanced and pleasurable manner than non-foodies. The Foodie Index proved effective in identifying distinct food-related characteristics and provided an empirical basis for examining assumptions regarding taste perception. Overall, the results suggest that attitudes toward food are shaped not only by sensory sensitivity and personal interest but also by broader social and cultural dynamics. This study contributes to a deeper understanding of the foodie phenomenon by integrating personality traits, sensory perception, and sociocultural context.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167059","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148090183","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148090030","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148083180","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148082084","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}