Journal of Sensory Studies最新文献

{"title":"A Hedonic Sensory Trial: Exploring the Relationship Between Sweet-Liker Status, Demographics, and Health Measures on Acceptability in a Beverage System","authors":"Jessica Cartwright,&nbsp;Heather E. Smyth,&nbsp;Michael E. Netzel,&nbsp;Yasmina F. Sultanbawa,&nbsp;Olivia R. L. Wright","doi":"10.1111/joss.70008","DOIUrl":"https://doi.org/10.1111/joss.70008","url":null,"abstract":"<p>There is concern that high sugar-sweetened beverage consumption may reduce the intake of more nutritionally dense foods and lead to a higher risk of chronic diseases, particularly for vulnerable populations, including First Nations People. The current study investigates consumer acceptability of five carbonated beverages with a range of sugar contents (0%–11.5%) including novel low-sugar formulations with bush fruits and commercial soft drink comparators. The results from 142 consumers reveal the full sugar soft drink (11.5% sugar) had the highest acceptability, closely followed by the low sugar novel formulation (5.9% sugar). The consumer cluster “full sugar soft drink likers” were more likely to be younger, of First Nations status, be a “sweet-liker”, have a lower perceived intensity of sweetness, and a higher weekly consumption of full sugar soft drinks compared to the “full sugar soft drink disliker” group, where “sweet-dislikers” made up &gt; 80% of this cluster.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117523","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":"Implementing a Discrete Choice Experiment Within Consumer Sensory Evaluation to Better Understand Purchase Intention","authors":"Samuel Hoffman,&nbsp;Guilherme Signorini,&nbsp;Ashley M. Soldavini,&nbsp;Christopher T. Simons","doi":"10.1111/joss.70006","DOIUrl":"https://doi.org/10.1111/joss.70006","url":null,"abstract":"<div>\u0000 \u0000 <p>Discrete choice experiments (DCE) offer a potential avenue to incorporate product specific contextual information into sensory consumer testing. This work integrates a taste variable into a DCE framework and compares the results against those obtained via traditional sensory methodology. Fruit puree taste profile was altered to induce taste variability while controlling confounding sensory variables. The taste levels were combined with extrinsic product specific attributes within a DCE. The same taste levels were also subjected to traditional overall liking rating. Comparison of the results showed the taste-level preferences obtained via the DCE were consistent with those found via overall liking. The DCE was also capable of providing simultaneous insights into consumer preferences for extrinsic product attributes that were unable to be captured via the overall liking test. The results provide initial support for the usage of a DCE with an integrated taste variable as an alternative sensory consumer testing method.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113142","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":"Society of Sensory Professionals","authors":"","doi":"10.1111/joss.70007","DOIUrl":"https://doi.org/10.1111/joss.70007","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119623","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":"Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection","authors":"Erika I. Moelich,&nbsp;Magdalena Muller,&nbsp;Martin Kidd,&nbsp;Marieta van der Rijst,&nbsp;Elizabeth Joubert","doi":"10.1111/joss.70005","DOIUrl":"https://doi.org/10.1111/joss.70005","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The validity of sorting as rapid method for sensory characterization of food has been demonstrated, however, research on its effectiveness to profile complex products, especially when using trained assessors, is limited. In this study, directed sorting based on aroma (sorting^<i>AROMA</i>), palate (sorting^{<i>PALATE</i>}) and both aroma and palate attributes (sorting^{<i>GLOBAL</i>}) were conducted by trained assessors to categorize honeybush tea prepared from five <i>Cyclopia</i> species. Descriptive sensory analysis provided a detailed sensory profile of the same samples for comparison. Sorting^<i>AROMA</i> and sorting^{<i>PALATE</i>} resulted in similar sample configurations. Sorting^{<i>GLOBAL</i>} was less effective at grouping samples per species. Despite the use of trained assessors, three replicate sessions were needed to ensure consistent results, particularly for sorting^<i>AROMA</i>. Both DISTATIS, combined with Barycentric Text Projection (BTP), and Correspondence Analysis (CA) produced similar correspondences between attributes and sample groupings. The bootstrap ratios of DISTATIS-BTP confirmed significant sample-attribute associations, thereby providing additional information.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118920","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":"Framing Effect in Sugar-Free Labels: Evidence From Laboratory Experiments and Eye-Tracking Techniques","authors":"Huan Zou,&nbsp;Hong Wang,&nbsp;Jing Li,&nbsp;Haiyan Hua","doi":"10.1111/joss.70003","DOIUrl":"https://doi.org/10.1111/joss.70003","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Framing elements frequently appear in food labels, but research papers have paid too much attention to the framing effect of food brand logo, and the interaction between framing elements and food labels has not been explored by academics. Therefore, this paper focuses on sugar-free labels and demonstrates the framing effect of sugar-free labels through a laboratory study and an eye-tracking study. The results show that consumers have higher taste perceptions of sugar-free foods that do not have a framing element in the sugar-free label, and that this effect is driven by the psychological mechanism of association of indulgence and is limited to hedonic foods. Finally, eye-tracking experimental data from participants who were native English speakers further validated this effect. These findings suggest that visual cues in the packaging of sugar-free foods may contribute to consumers' taste perception of such foods, and that the framing elements of sugar-free labels are one of them.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118588","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":"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}