Journal of Sensory Studies最新文献_第7页

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-16

引用次数: 0

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-16

引用次数: 0

Understanding Generation Z's Food Neophobic and Sensory Perception Toward Modified Texture of Traditional Beverage (Case Study: Beras Kencur, Indonesian Traditional Beverage) 了解Z世代对新食品的恐惧和对传统饮料改良口感的感官感知（以印尼传统饮料Beras Kencur为例）

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-09 DOI: 10.1111/joss.70136

Agra Mahatma Awahita, Dwi Larasatie Nur Fibri, Rini Yanti

{"title":"Understanding Generation Z's Food Neophobic and Sensory Perception Toward Modified Texture of Traditional Beverage (Case Study: Beras Kencur, Indonesian Traditional Beverage)","authors":"Agra Mahatma Awahita, Dwi Larasatie Nur Fibri, Rini Yanti","doi":"10.1111/joss.70136","DOIUrl":"10.1111/joss.70136","url":null,"abstract":"<div>\u0000 \u0000 Nowadays, the youth, especially Generation Z, have low attractiveness toward Indonesian traditional rice-based beverages like beras kencur due to its unfavorable texture and their food neophobic behavior. Hence, this study aimed to investigate the sensory characteristics that emerge in Gen Z and the influence of food neophobic behavior toward their perception when consuming beras kencur with modified texture. This study evaluates the sensory properties involving hedonic, sensory intensity, emotion-sensory, and collative properties, using 120 untrained panelists. The results showed that guar gum increases the influence of food neophobic behavior, affects the panelists' score of beras kencur in terms of hedonic, sensory intensity, emotion-sensory, and collative properties attributes by increasing the score of the attributes on 0.15% guar gum addition but decreasing the score on higher concentrations. Considering the results, adding 0.15% guar gum was considered the best treatment according to the panelists' score of beras kencur's acceptance. It provoked more positive emotions than other treatments.\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708082","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

Typicality in Olive Oil: Insights From a Decade of Koroneiki Sensory Data 橄榄油的典型化：来自十年Koroneiki感官数据的见解

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-08 DOI: 10.1111/joss.70131

Anna Milionis, Klimentia Kottaridi, Ioannis F. Dimopoulos, Vasilis Demopoulos

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An Exploratory Application of Pivot-CATA and Pivot-RATA in Reference-Based Sensory Evaluation of Sunscreen Cosmetics pivot - ata和Pivot-RATA在防晒化妆品参考感官评价中的探索性应用

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-06 DOI: 10.1111/joss.70125

Liling Chu, Rong Qi, Dangdang Cheng

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Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi 生大西洋鲑鱼和太平洋蓝鳍金枪鱼生鱼片的描述性感官特征

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-02 DOI: 10.1111/joss.70130

Hwabin Jung, Seul-Ki Lee, Jungmin Oh

引用次数: 0

Front-Of-Package Labeling of Brazilian Products: An Examination of Its Influence on Consumers' Purchase Intentions and Perceptions of Healthiness 巴西产品包装前标签：对消费者购买意愿和健康认知影响的研究

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-01 DOI: 10.1111/joss.70129

Thaise Mariá Tobal-Pereira, Ana Carolina Conti

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A Comparison of Free-Linking and Projective-Mapping Tasks on Biltong, a Seasoned Meat Product 调味肉制品Biltong的自由链接与投影映射任务比较

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-04-01 DOI: 10.1111/joss.70134

K. V. To, D. Orden, C. Miller, S. O'Keefe, J. Lahne

{"title":"A Comparison of Free-Linking and Projective-Mapping Tasks on Biltong, a Seasoned Meat Product","authors":"K. V. To, D. Orden, C. Miller, S. O'Keefe, J. Lahne","doi":"10.1111/joss.70134","DOIUrl":"10.1111/joss.70134","url":null,"abstract":"Meat palatability strongly influences consumers' purchasing decisions, yet its sensory complexity limits traditional evaluations to about four samples per session. Rapid profiling methods such as projective mapping (PM) and free linking (FL) allows semi- or un-trained panelists to profile more samples by grouping similar products and optionally describing them. Previously successful with complex products like wine and chocolate, the current study investigates and compares the PM and FL methods on seasoned meat product. Seventy-one untrained panelists performed PM (nPM = 36) or FL (nFL = 35) with eight (five unique, three duplicated) samples of biltong. Results were analyzed using multiple factor analysis and DISTATIS, and free comments were projected into the resulting spaces to explain the consensus configurations. The methods were compared for discrimination/description, reliability, and task difficulty. Results suggest both methods may be effective tools to increase efficiency in meat sensory evaluation, with some advantages for FL over PM.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70134","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147707935","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

Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador 厄瓜多尔安第斯公立学校早餐项目的感官接受

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-03-31 DOI: 10.1111/joss.70132

Priscila Culqui, Sandra Baldeón-Báez, Anderson Argothy, Christian Franco-Crespo

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Sensory Perception of Visually Impaired People Focused on Descriptive Sensory Analysis of Cosmetic Products 视障人士的感官知觉：化妆品的描述性感官分析

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-03-31 DOI: 10.1111/joss.70128

Pedro Alves da Rocha Filho, Gisely Sposito Vieira

{"title":"Sensory Perception of Visually Impaired People Focused on Descriptive Sensory Analysis of Cosmetic Products","authors":"Pedro Alves da Rocha Filho, Gisely Sposito Vieira","doi":"10.1111/joss.70128","DOIUrl":"10.1111/joss.70128","url":null,"abstract":"Some researchers suggest visually impaired people's advantage in performing touch tests reflects not increased sensitivity, but the fact of being attentive to cues normally ignored by sighted people with regular vision or the more efficient use of sensory strategies. The results of comparative research involving visually impaired people and sighted people are as diverse as possible. In other words, some results present inferior performance of visually impaired people compared to sighted people, similar performance between these two groups and also superior performance of visually impaired people compared to sighted people. There are some studies that compare differences in performance between a group of congenitally visually impaired people and a group of sighted people blindfolded during the tests. In addition to these comparisons, it is possible to compare the performance of late-onset visually impaired people and the performance of those with early visual impairment. There are still some studies showing that visually impaired people who acquired the disability later in life perform better on tests involving touch. They also suggest that visually impaired people develop superior auditory abilities because they rely more on hearing sensation than sighted people. If this comparison were possible for hearing, it would also be possible for touching. In this way, visual experience would not be necessary to shape the representation of different materials perceived through touch and this highlights the relevance of tactile experience over visual perception. The present study compares the sensory perception of visually impaired people with that of sighted trained panelists' sensory perception about cosmetic raw materials and cosmetic formulations.","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70128","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708407","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