Journal of Sensory Studies最新文献_第7页

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":"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 (n = 127), (2) free pour (n = 120), and (3) warm-up (n = 122). In Phase II, the serving method was constant (fixed amount), but consumers (n = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (p > 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.","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 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.\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 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.\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 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 (n = 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 (n = 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.\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

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