Journal of Sensory Studies最新文献

{"title":"Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses","authors":"Bruno Fonsêca Feitosa,&nbsp;Cinthya Beatriz Mariano Duarte,&nbsp;Camilly Menezes Costa,&nbsp;Leidiana Elias Xavier,&nbsp;Jayuri Susy Fernandes de Araújo,&nbsp;Mônica Correia Gonçalves,&nbsp;Emmanuel Moreira Pereira,&nbsp;Mônica Tejo Cavalcanti","doi":"10.1111/joss.70127","DOIUrl":"10.1111/joss.70127","url":null,"abstract":"<p>This study evaluated how visual stimulus and product information influence consumer expectations regarding artisanal bovine and goat cheeses marinated with <i>Apis mellifera</i> honey and liquid smoke. A total of 201 participants, recruited via social media, completed an online questionnaire structured into four sections: (i) sociodemographic characterization, (ii) visual sensory impressions, (iii) expected flavor perception, and (iv) the influence of an explanatory message about the use of liquid smoke. Data collection tools included hedonic scales, the Check-All-That-Apply (CATA) method, and comparative questions assessing perceptions before and after exposure to the explanatory message about liquid smoke. Overall, goat cheese samples, regardless of marination, elicited lower acceptance, likely due to the animal origin of the milk. Marination negatively impacted the visual appeal of both cheeses, as the color shifted from white or pale yellow to dark amber, which may trigger food neophobia in some respondents. As a result, most visual acceptability scores fell below the 70% threshold after marination. Both marinated cheeses were perceived as less acidic, moderately sweet, sweet and sour, and pleasant and generally less pleasant in appearance. Despite the initial negative perception of color and appearance, consumer preference for the smoked honey-marinated samples increased by 56.5% for bovine and 54.5% for goat cheeses after participants received the explanatory message about liquid smoke. These findings highlight the importance of clear product communication when introducing novel flavoring techniques like liquid smoke in traditional dairy products.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70127","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147579850","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":"Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers","authors":"Katherine C. Dectis,&nbsp;Beverly J. Tepper","doi":"10.1111/joss.70126","DOIUrl":"10.1111/joss.70126","url":null,"abstract":"<p>Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects. However, consumers make the majority of wine purchasing decisions, and their sensitivities to these characteristics can vary greatly across individuals. Sixty-eight casual wine consumers evaluated seven odor compounds: 2,4,6-trichloroanisole (TCA), the main compound responsible for “Cork Taint”; a mixture of 4-ethylphenol and 4-Ethylguaiacol (4EP/4EG), the main compounds responsible for “Brett character”; Acetic Acid, an indicator of volatile acidity (oxidation); Diacetyl, “butter odor”; ß-ionone, “fruity/floral odor”; 1-octen-3-one, “mushroom odor”; and 2,5-dimethyl-3-methoxypyrazine (DMMP), “green/earthy odor.” All chemical standards were prepared in water solutions. Individual Best-Estimate Thresholds (BET) of the olfactory perception of the compounds were measured, and group mean detection thresholds were determined using regression analysis with Abbott's formula. The results showed that consumers were insensitive to most of the aromas, but highly sensitive to Brett character, which is commonly found in commercial wines.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70126","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585165","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":"New Perspective in Consumer Sensory Science: Acceptance and Preference Testing of Dry Dog Food","authors":"Ludmylla Tamara Crepalde,&nbsp;Milena Santos da Silva,&nbsp;Gabriel Cipriano Rocha,&nbsp;Márcia Cristina Teixeira Ribeiro Vidigal,&nbsp;Valéria Paula Rodrigues Minim","doi":"10.1111/joss.70124","DOIUrl":"10.1111/joss.70124","url":null,"abstract":"<p>Palatability is a critical attribute of pet food, encompassing multisensory factors such as taste, aroma, texture, appearance, temperature, and kibble characteristics. Palatability tests play a central role in product development, aiming to ensure adequate voluntary consumption to support animal health. These assessments typically include acceptance (single-bowl) and preference (two-bowl) tests. This study evaluated pet food quality from the dogs' perspective, investigating the ability of untrained companion dogs to discriminate between commercially similar diets and examining the contribution of sensory science within this market context. Acceptance and preference tests were conducted using two commercially available dry dog foods, evaluated by 32 adult dogs under home-use conditions. Results indicated minimal evidence of neophobic or neophilic behavior, with no meaningful influence of sex or age. Significant differences were observed in diet acceptance, influenced by composition and ingestion time. Preference testing revealed a clear preference for diet B, which was associated with higher intake and shorter ingestion duration.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70124","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147565005","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":"A Novel Temporal Approach to Quantify the Retronasal Contribution to Sweet Taste Perception Using Nose-Clip Conditions","authors":"Chuncao Yin,&nbsp;Yuxuan Zhu,&nbsp;Junni Li,&nbsp;Baoqing Zhu,&nbsp;Jingang Shi","doi":"10.1111/joss.70122","DOIUrl":"10.1111/joss.70122","url":null,"abstract":"<div>\u0000 \u0000 <p>This study employed time-intensity and temporal dominance of sensations analyses to quantify the contribution of the retronasal pathway to sweet perception by comparing the dynamic perception of sucrose and rebaudioside A (Reb A) under conditions with and without a nose-clip (which physically blocks the retronasal pathway). Results showed that blocking the retronasal pathway significantly reduced both the intensity and duration of sweetness for sucrose and Reb A. Analysis using the newly developed “retro-taste partition coefficient” revealed distinct temporal patterns of retronasal dependency: Reb A exhibited a higher retronasal contribution in the early phase of perception, whereas sucrose demonstrated a significantly stronger dependency during the later stages. Compared to sucrose, Reb A still shows perceptible gaps in sweetness quality and temporal profile. Furthermore, Reb A elicited pronounced bitterness and astringency, which became more pronounced during the later stages of perception when the retronasal pathway was blocked. This study highlights the critical role of the retronasal pathway in sweet perception and provides a temporal-dynamic analytical framework along with quantitative tools for the sensory optimization of sweetener formulations.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564182","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":"The Effect of Tactile Experience on Preferences and Willingness to Pay: A Case Study of Alligator Hide","authors":"Juyoung Yoo,&nbsp;Daniel Harris,&nbsp;Jerrod Penn,&nbsp;Casey Stannard,&nbsp;J. Matthew Fannin","doi":"10.1111/joss.70111","DOIUrl":"10.1111/joss.70111","url":null,"abstract":"<div>\u0000 \u0000 <p>Multiple studies have experimentally investigated the influence of tactile attributes on consumer perception and preferences. Focusing on craft kits (earrings, luggage tag, and keychain) made from different types of leather including alligator and cowhide, this study is one of the first to measure the effect of tactile experience on consumer perception and willingness to pay (WTP) for a textile product. The analysis utilizes a Discrete Choice Experiment. Responses (<i>n</i> = 145) were gathered from 12 events geared toward crafters. We implement a split-sample experiment where respondents to either the control group or tactile group had an opportunity to physically touch kits. Tactile experience increases perception of quality (overall, workability, desirability) and WTP for alligator hide ($49–$122) and beginner ($−17 to $6), though others (production method, location, scale size) are unchanged. After applying a certainty-adjustment to control for potential hypothetical bias, WTP is insignificant, and evidence of differences in preference with or without tactile experience diminishes. While we still observe an effect of tactile experience (marginal effects for beginner), it varies considerably with the particular product characteristic and may be more muted than previously shown, though more case studies are needed. These findings highlight the importance of accounting for hypothetical bias when evaluating sensory interventions, and suggest that tactile marketing may nonetheless be effective in enhancing consumer perception and demand.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147562536","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":"Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of US Consumers","authors":"Ryan Ardoin,&nbsp;Jeanne Lea,&nbsp;Rebecca Dupre,&nbsp;Brian Mack","doi":"10.1111/joss.70120","DOIUrl":"10.1111/joss.70120","url":null,"abstract":"<div>\u0000 \u0000 <p>In consumer food/beverage research, selecting appropriate sensory descriptors is necessary to isolate attributes of interest and validly attribute them to associated causes. The odorous compound geosmin was used to investigate effects of native language, modality (aroma vs. taste), and concentration on consumers' preferred sensory descriptors. Consumers recruited at three US regional testing centers—Midwest (<i>n</i> = 186), Northeast (<i>n</i> = 114), South (<i>n</i> = 188)—selected the most appropriate terms for smell and taste of (+/−)-geosmin solutions (control = 0 ng/L; low = 20 ng/L; medium = 200 ng/L; high = 1000 ng/L). Perceived intensity was rated on a 4-point categorical scale. Consumer sample, language, and concentration had significant (<i>α</i> = 0.05) effects on word choice. <i>Earthy</i> was most selected overall, but <i>beets</i> was favored in the Northeast. Non-native English speakers were more likely to select <i>moldy</i> and less likely to select <i>dirt.</i> At the high concentration, 8.6% of consumers appeared anosmic to GSM. These results highlight the importance of considering linguistic features and sensitivity of the target population when designing sensory tests.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569196","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 Perceptions of Dahlia (Dahlia spp.) as an Innovative Food Ingredient: The Role of Information on Consumer Profiles","authors":"Anderson Antonio Neto da Silva,&nbsp;João de Deus Souza Carneiro,&nbsp;Jéssica Ferreira Rodrigues,&nbsp;Luciane Vilela Resende","doi":"10.1111/joss.70119","DOIUrl":"10.1111/joss.70119","url":null,"abstract":"<p>Edible flowers represent an emerging category in food innovation, yet consumer acceptance is often limited by unfamiliarity and safety concerns. This study investigated how structured information influences perceptions of dahlia (<i>Dahlia</i> spp.) as an unconventional food ingredient. Using a mixed-methods design, 245 Brazilian consumers were segmented into three theoretical profiles (Explorers, Achievers, and Guardians) and exposed to an informative text emphasizing safety, health, sensory, and sustainability attributes. The Text Highlighting Technique and pre/post perception scales were applied. Results showed that exposure to information significantly reduced safety and allergy concerns and enhanced positive evaluations of innovation and sustainability. Achievers exhibited the most receptive attitudes, Explorers were responsive but sensitive to risk cues, and Guardians remained cautious, prioritizing safety and institutional credibility. These findings demonstrate that tailored communication strategies are essential to foster trust and mitigate resistance toward innovative edible plants such as dahlia.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70119","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568872","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 Characteristics and Consumer Acceptability of Mineral Water","authors":"Sinyoung Hong,&nbsp;Hyemin Jeon,&nbsp;Ji Youn Hong,&nbsp;Youngseung Lee","doi":"10.1111/joss.70121","DOIUrl":"10.1111/joss.70121","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to investigate the sensory characteristics and consumer preference of drinking water with varying levels of mineral content. Six water samples were evaluated at 20°C, including purified water, three mineral waters containing different concentrations (low, medium, and high) of Ca, Mg, K, Na, and Zn, and two commercial bottled waters. Descriptive analysis (DA) was conducted by eight trained panelists, and consumers assessed overall liking and sensory attributes using the rate-all-that-apply (RATA) method with 110 participants. The DA results revealed significant differences (<i>p</i> &lt; 0.05) in sensory attributes among the samples, while RATA detected significant differences only in “fishy” and “clean finish.” Overall liking was highest for purified and mineralized waters and lowest for Evian, consistent with stronger mineral-related sensations. Partial least squares regression confirmed that sensory attributes significantly predicted liking, but the DA- and RATA-based models identified different drivers. These findings suggest that trained panels detect subtle sensory defects more effectively, whereas consumer responses are driven by salient impressions and finish-related sensations. The Euclidean density ideal point modeling analysis identified the optimal preference point at a blend ratio of 92.35% purified water, 7.40% high-mineral water, and 0.25% low-mineral water. This result suggests that mild mineralization enhances freshness and body perception, while excessive mineralization reduces consumer acceptance. Overall, consumers preferred water with a moderate mineral content that provides a balance of coolness and body while maintaining a clean and residue-free finish. These findings offer a quantitative foundation for consumer-based sensory optimization in the development of premium mineral water products.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 2","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568869","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":"Influence of Mood States on Sensory Perceptions Toward Passion Fruit Juice With Different Sugar Content","authors":"Laura Falavinha Vieira Bresciani,&nbsp;Sabrina Carvalho Bastos,&nbsp;Taynara de Oliveira Ferreira,&nbsp;Fabiana Borges Ribeiro,&nbsp;Rhaí André Arriel e Oliveira,&nbsp;Katiúcia Alves Amorim,&nbsp;Jéssica Ferreira Rodrigues","doi":"10.1111/joss.70114","DOIUrl":"10.1111/joss.70114","url":null,"abstract":"<div>\u0000 \u0000 <p>High sugar intake and exposure to negative mood states are known to influence food-related decisions; however, the specific effects of short-term mental fatigue on sensory perception and label evaluation remain unclear. This study investigated the impact of experimentally induced mental fatigue on hedonic responses, ideal sweetness perception, and front-of-package label evaluation of passion fruit juice with different sugar contents. One hundred healthy adults (18–60 years) participated in a randomized crossover design, evaluating juice samples (0%, 5%, 10%, 15%, and 20% sucrose) and three label formats under control and Stroop test–induced mental fatigue condition (SMF). Mood alterations were confirmed using the Profile of Mood States (POMS), showing increased tension (<i>p</i> = 0.013) and confusion (<i>p</i> = 0.054) and reduced vigor (<i>p</i> = 0.030) under SMF, leading to a moderate overall mood disturbance (<i>d</i> = 0.320). Despite the mood changes caused by the SMF, hedonic tests revealed no significant differences between fatigue and control conditions for overall acceptance or ideal sweetness perception; in both conditions, the 10% sucrose sample was rated closest to the ideal and showed the highest acceptance. Similarly, purchase intention did not differ between groups for any label. However, within-group comparisons indicated that labels without a high-sugar warning elicited higher purchase intention than those displaying a warning seal, regardless of fatigue state. Analysis of open-ended responses demonstrated that SMF reduced attention to peripheral visual elements, such as design and brand identification, while attention to critical nutritional information (e.g., sugar content and nutrition facts) remained unchanged. These findings suggest that SMF alters mood but does not significantly impair hedonic judgments or sweetness perception, while selectively narrowing attentional focus during label evaluation.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567960","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":"A Sensory-Cognitive Method Combining Electroencephalography and Temporal Dominance of Emotions and Sensations for Cosmetics: Real-Time Implicit/Explicit Emotion and Sensory Evaluation of Four Facial Masks","authors":"Jiahui Wang,&nbsp;Lifang Qian,&nbsp;Gusang Kwon,&nbsp;Ji Dong,&nbsp;Andrew Steel,&nbsp;David Morizet","doi":"10.1111/joss.70118","DOIUrl":"https://doi.org/10.1111/joss.70118","url":null,"abstract":"<div>\u0000 \u0000 <p>The actual consumer usage experience of cosmetic products is a dynamic journey. This study assessed a new holistic sensory-cognitive method for evaluating real-time emotion and sensory features of facial mask usage. The integrated method combined electroencephalography (EEG) to measure positive or negative emotions, temporal dominance of emotions (TDE) for subjective dynamic emotions, and temporal dominance of sensations (TDS) for dynamic sensory perception. Eighty-five participants were enrolled into EEG (<i>n</i> = 40), TDE (<i>n</i> = 30), and TDS (<i>n</i> = 15) groups. In a within-subjects design, each participant evaluated all four facial masks, with the presentation order randomized. EEG results effectively distinguished between the different masks based on elicited valence and relaxation level. TDE curves and biplots illustrated the sequence of dominant emotions over time for each mask, complementing EEG with specific emotional dynamics. TDS results revealed the evolving dominant sensory attributes, clarifying their association with the emotions captured by EEG and TDE. This method possesses the unique capability of capturing real-time implicit/explicit emotions and sensations.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147320835","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}