Journal of Sensory Studies最新文献_第9页

Evaluation of the Marketing Potential of Functional Food in the Prevention of Urinary Tract Infections in Brazil 功能性食品在巴西预防尿路感染的市场潜力评价

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-17 DOI: 10.1111/joss.70106

Karina de Fátima Bimbatti, Carmen S. Favaro-Trindade, Ramon da Silva Rocha, Giovana Fumes Ghantous, Letícia Noelle Corbo, Rosana Aparecida Spadoti Dantas, Fabiana Faleiros

{"title":"Evaluation of the Marketing Potential of Functional Food in the Prevention of Urinary Tract Infections in Brazil","authors":"Karina de Fátima Bimbatti, Carmen S. Favaro-Trindade, Ramon da Silva Rocha, Giovana Fumes Ghantous, Letícia Noelle Corbo, Rosana Aparecida Spadoti Dantas, Fabiana Faleiros","doi":"10.1111/joss.70106","DOIUrl":"https://doi.org/10.1111/joss.70106","url":null,"abstract":"<div>\u0000 \u0000 <p>Urinary tract infections (UTIs) can be considered a global health problem. This study aims to evaluate the interest of the Brazilian population in a functional product with the potential to prevent urinary tract infections (UTIs). An online questionnaire was used to collect information on sociodemographic profile, frequency of UTIs, frequency of consumption of dairy products, and willingness to pay for a product with functional potential in a sample of 687 participants. Most of the participants (79.9%) were female and had a monthly income above eight times the minimum wage. Around 45% of the participants had already had a UTI. The analysis revealed a significant association between sex and UTI, confirming the greater propensity of women to infection. In addition, it was observed that both younger and older participants were more willing to pay for a functional product. Among the participants, 45.7% demonstrated a willingness to pay more for a product with functional properties. Moreover, taste and health benefits were the key factors for choosing a product. These results suggest interest among the population for a functional dairy product to be consumed daily for UTI prevention.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147288374","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

Acceptability of Thickened and Protein-Enhanced Ice Cream With the Addition of Vitamin C for Use in Long-Term Care 在长期护理中添加维生素C的增稠和蛋白质强化冰淇淋的可接受性

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-13 DOI: 10.1111/joss.70116

Abbie R. Swinimer, Judith Lowe, Matthew B. McSweeney

{"title":"Acceptability of Thickened and Protein-Enhanced Ice Cream With the Addition of Vitamin C for Use in Long-Term Care","authors":"Abbie R. Swinimer, Judith Lowe, Matthew B. McSweeney","doi":"10.1111/joss.70116","DOIUrl":"https://doi.org/10.1111/joss.70116","url":null,"abstract":"<p>This study evaluated the acceptability of added vitamin C (sodium ascorbate) to thickened protein-enhanced ice cream, aiming to improve the nutritional intake of long-term care residents living with dysphagia and wounds. Five samples (1 L) of thickened protein-enhanced (8% whey protein by volume) ice cream were developed; a control (thickened ice cream with added whey protein), two powdered vitamin C samples (powder sodium ascorbate at 25 and 50 mg ascorbic acid), and two liquid vitamin C samples (liquid sodium ascorbate at 25 and 50 mg ascorbic acid). Participants (<i>n</i> = 80) evaluated the acceptability of each sample for appearance, flavor, texture, and overall liking using nine-point hedonic scales, and the sensory perception using a check-all-that-apply (CATA) questionnaire. The mean hedonic scores across all five samples were not significantly different from one another. However, the 25 mg and 50 mg liquid samples were associated with sweetness, which was found to be a driver of liking. The 25 mg powder sample was associated with mouthcoating, and the 50 mg powder sample with aftertaste, both identified as drivers of disliking. The findings of this study suggest that the addition of liquid sodium ascorbate to protein-enhanced thickened ice cream did not negatively impact the sensory properties.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70116","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146211359","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

Xylitol Addition Enhances Generation Z Liking of Red Wine: A CATA and Penalty Analysis Approach 添加木糖醇提高Z世代对红酒的喜爱：数据分析和惩罚分析方法

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-13 DOI: 10.1111/joss.70115

Christian Chervin, Julie Bornot, Olivier Geffroy

{"title":"Xylitol Addition Enhances Generation Z Liking of Red Wine: A CATA and Penalty Analysis Approach","authors":"Christian Chervin, Julie Bornot, Olivier Geffroy","doi":"10.1111/joss.70115","DOIUrl":"https://doi.org/10.1111/joss.70115","url":null,"abstract":"<p>The wine industry is facing a global crisis with a significant decline in wine consumption. This decline is particularly marked for red wine and the industry is seeking innovations to increase the attractiveness of such wine. The addition of sugars is known to improve the palatability of red wine, but the risk of in-bottle fermentation necessitates the use of stabilizers. Xylitol is a non-fermentable sugar alcohol with a sweetening power similar to sucrose. To evaluate young adult perception of xylitol-sweetened products, we applied an innovative penalty analysis approach combining liking scores with CATA (Check-All-That-Apply) questions. The results obtained in this study show that its addition to red wine significantly increased liking among a panel of 119 young adults, with an average age of 22 years. The combination of CATA, liking, and penalty analyses revealed that attributes such as sweet, soft, and fruity were enhanced by xylitol addition and positively impacted liking, whereas attributes such as acidic, bland, and bitter characterized the control red wines and negatively impacted liking.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70115","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146680501","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

Consumer Perception of Front-Of-Pack Nutrition Labeling on a Real Product High in Saturated Fat and Sodium 消费者对高饱和脂肪和钠产品包装正面营养标签的认知

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-12 DOI: 10.1111/joss.70117

Danielle Esthefane Sousa Lima, Mariana Rocha Manzo Henriques, Mariana Grancieri, Lara Lima Cornejo, Ingrid Carvalho Moreira, Suzana Maria Della Lucia, Tarcísio Lima Filho

{"title":"Consumer Perception of Front-Of-Pack Nutrition Labeling on a Real Product High in Saturated Fat and Sodium","authors":"Danielle Esthefane Sousa Lima, Mariana Rocha Manzo Henriques, Mariana Grancieri, Lara Lima Cornejo, Ingrid Carvalho Moreira, Suzana Maria Della Lucia, Tarcísio Lima Filho","doi":"10.1111/joss.70117","DOIUrl":"https://doi.org/10.1111/joss.70117","url":null,"abstract":"<p>The consumption of sugars, saturated fat, and sodium is high throughout the world and one of the main causes is the difficulty in identifying the presence of these components in commercialized foods. Different front-of-package (FOP) labeling models have been proposed globally to solve this problem; however, due to a legislation gap, some products, even those high in sodium and saturated fat, are not required to use front-of-pack labeling, which can create a false impression of healthiness for the consumer, such as instant noodles. In this context, the objective was to investigate how packaging with FOP nutrition labels affects perceptions, emotions, purchase intention, and consumer choice of real commercial instant noodles with high saturated fats and sodium levels. The online questionnaire was administered to 521 instant noodle consumers. We found that the presence of traffic lights and magnifying glass FOP labels did not affect the perception of healthiness but significantly reduced the intention to purchase the product. Packaging with FOP labels allowed consumers to identify less healthy products and make healthier choices more easily. The magnifying glass FOP was the most efficient for this purpose. These results indicate how FOP could enable consumers to make healthier choices. It is up to the industry to work on reformulating products that meet consumer needs and preferences and a revision of FOP criteria by Legislation.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224179","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

Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles 考虑消费者态度和生活方式的奇亚籽酸奶的时间和享乐感官品质

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-10 DOI: 10.1111/joss.70113

Beatríz Damiano-Vásquez, Juan D. Rios-Mera, Cesar Napa-Almeyda, Karina Eduardo, Raquel Alison Choquehuanca-Pineda, Nils Leander Huamán-Castilla, Erick Saldaña

{"title":"Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles","authors":"Beatríz Damiano-Vásquez, Juan D. Rios-Mera, Cesar Napa-Almeyda, Karina Eduardo, Raquel Alison Choquehuanca-Pineda, Nils Leander Huamán-Castilla, Erick Saldaña","doi":"10.1111/joss.70113","DOIUrl":"https://doi.org/10.1111/joss.70113","url":null,"abstract":"<div>\u0000 \u0000 <p>When reformulating food products, understanding sensory perception is crucial, as acceptance and sensory profiles may differ among consumer segments. Although chia seeds have been examined in nutritional reformulation studies, research on the relationships between sensory and hedonic profiles, consumer attitudes, and lifestyles across different consumer clusters in reformulated yogurts remains limited. This study evaluated the impact of reducing sugar and skim milk powder, as well as incorporating chia seeds, on the dynamic sensory profile, overall liking of yogurt, and consumer attitudes and food-related lifestyles. To do so, 91 consumers (18–60 years; mean 29 ± 11) with an almost balanced sex distribution (51% women, 47% men, 2% preferred not to state) evaluated the yogurts using TCATA and a 9-point hedonic scale. Consumer attitudes and food-related lifestyles were also measured using validated questionnaires, and cluster analysis was applied to identify consumer segments based on liking patterns. The incorporation of chia seeds increased the citation of sweet, dairy, chia, and creamy attributes at the onset of consumption. Sweet and dairy were associated with higher liking scores, particularly in yogurts containing 25% skim milk powder substitution with chia seeds and no sugar reduction. Consumer segmentation indicated heterogeneous acceptance. A cluster with a higher proportion of women and greater interest in organic products showed higher liking for reformulated yogurts, whereas a predominantly male cluster rated reformulated samples lower. Overall, these results provide sensory- and consumer-based evidence of how dynamic perception and consumer profiles shape acceptance of chia-reformulated yogurts.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224188","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

Are Individual Differences in Food-Related Disgust Associated With Thermal Taster Status? 食物相关厌恶的个体差异与热味觉状态有关吗？

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-08 DOI: 10.1111/joss.70112

Margaret Thibodeau, Qian Yang, Gary Pickering, Rebecca Ford

引用次数: 0

From Plastic to Purpose: A Decade of Evolution in Consumer Buying Behavior Towards Environment-Friendly Packaging (2015–2025) 从塑料到用途：消费者购买环保包装行为的十年演变（2015-2025）

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-05 DOI: 10.1111/joss.70108

Megha Rani, Rakesh Kumar Meet

{"title":"From Plastic to Purpose: A Decade of Evolution in Consumer Buying Behavior Towards Environment-Friendly Packaging (2015–2025)","authors":"Megha Rani, Rakesh Kumar Meet","doi":"10.1111/joss.70108","DOIUrl":"https://doi.org/10.1111/joss.70108","url":null,"abstract":"<div>\u0000 \u0000 <p>The review examines consumer buying behavior towards eco-friendly packaging over the last 10 years using the PRISMA framework. A total of 141 studies were analyzed to map theoretical and methodological progress in the field. The thematic analysis is conducted, which identified three major themes: marketing and branding influence, psychological drivers, and green purchase behavior across seven sub-themes. The findings indicate that eco-labelling, green advertising, green brand image, and product aesthetics are significant factors shaping sustainable purchase decisions. However, barriers such as green skepticism, distrust, limited product availability, higher pricing, and inadequate packaging knowledge collectively contribute to the intention-behavior gap. The trend highlights the growing scholarly attention in emerging economies like China and India, with most empirical research grounded in the theory of planned behavior and employing quantitative methods. Additionally, a conceptual model illustrating the green purchase behavior is proposed, and 20 future directions are suggested utilizing the TCCM framework.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129783","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

Understanding the Relationship Between Objective Attention and Subjective Perception Through Eye Tracking Methodologies of Blind Spots 通过盲点眼动追踪方法了解客观注意与主观知觉的关系

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-02-01 DOI: 10.1111/joss.70110

Alessandro Bortolotti, Riccardo Palumbo

{"title":"Understanding the Relationship Between Objective Attention and Subjective Perception Through Eye Tracking Methodologies of Blind Spots","authors":"Alessandro Bortolotti, Riccardo Palumbo","doi":"10.1111/joss.70110","DOIUrl":"https://doi.org/10.1111/joss.70110","url":null,"abstract":"<p>This review synthesizes recent research on the physiological blind spot as a model for studying the interplay between attention, perception, and conscious visual experience. Scanning studies from 1996 to 2025, the review focuses on eye-tracking methodologies, predictive coding, clinical translation, and individual variability. Fifteen studies were grouped thematically (oculomotor adaptation, clinical application, behavioral insights, technology, blind spot mapping). Findings indicate attention critically modulates blind spot filling-in: diffused attention enhances perceptual completion, while focal attention can disrupt it. Advances in high-resolution eye-tracking and computational models reveal that this perceptual completion is highly spatially precise and sensitive to context. Clinical applications include quantifying compensatory gaze strategies and evaluating training interventions for visual field loss. However, the field remains limited by methodological heterogeneity, partial ecological validity, and a lack of research on individual differences in adaptation. Overall, advanced eye tracking strengthens our understanding of the attention-perception relationship at the blind spot and highlights the value of predictive coding frameworks and real-world paradigms for future research.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.70110","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129873","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

Empowering Gen Z With AI: Embody ESG Values and Shaping the Future of Personalized Customer Experience 用人工智能赋能Z世代：体现ESG价值观，塑造个性化客户体验的未来

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-01-28 DOI: 10.1111/joss.70102

Loc Tan Cao, Loc Ba Tran, Quynh Thuy Khuu, Tuyen Thi Bich Tran, Luan Trong Nguyen

{"title":"Empowering Gen Z With AI: Embody ESG Values and Shaping the Future of Personalized Customer Experience","authors":"Loc Tan Cao, Loc Ba Tran, Quynh Thuy Khuu, Tuyen Thi Bich Tran, Luan Trong Nguyen","doi":"10.1111/joss.70102","DOIUrl":"https://doi.org/10.1111/joss.70102","url":null,"abstract":"<div>\u0000 \u0000 <p>In the context of rapid digital transformation, Generation Z, as digital natives, seeks AI-driven personalized experiences that align with ESG values, yet how they perceive this integration remains underexplored. This research adopts a quantitative design, with 538 survey responses collected from young participants in Can Tho City, Vietnam, utilizing an online questionnaire disseminated through Google Forms. The acquired data was coded and processed in Microsoft Excel before being analyzed using SPSS and AMOS. Analytical approaches include Cronbach's alpha, EFA, CFA, SEM, independent sample <i>t</i>-tests, one-way ANOVA, and descriptive statistics. Theoretically, the study draws upon and contrasts the UTAUT and TPB models to establish general principles, which are subsequently tested with empirical data. The results highlight key SEM findings, including the significant effects of personalization (<i>β</i> = 0.312, <i>p</i> < 0.001) and brand love (<i>β</i> = 0.411, <i>p</i> < 0.001) on customer experience. The findings contribute to enhancing customer experience personalization for businesses while effectively integrating ESG values into marketing strategies. Furthermore, the research provides implications for educational initiatives aimed at raising awareness and fostering responsible consumption behaviors among Generation Z.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136592","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

The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives 感官知觉在培养肉接受中的作用：整合心理学和文化观点

IF 1.6 3区农林科学

Journal of Sensory Studies Pub Date : 2026-01-26 DOI: 10.1111/joss.70109

Muhammad Zubair Hassan, Wang Zhaomei, Muhammad Hussain Ghazali, Aqsa Qayyum, Muhammad Usman, Suqlain Hassan

{"title":"The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives","authors":"Muhammad Zubair Hassan, Wang Zhaomei, Muhammad Hussain Ghazali, Aqsa Qayyum, Muhammad Usman, Suqlain Hassan","doi":"10.1111/joss.70109","DOIUrl":"https://doi.org/10.1111/joss.70109","url":null,"abstract":"<div>\u0000 \u0000 <p>Cultured meat has become a possible solution to global sustainability, animal welfare, and the challenges that face the population's health, but its perception by consumers is still uncertain. This review summarizes the evidence base of 179 peer-reviewed articles published between 2015 and 2025 to investigate the psychological, cultural, and perceptual drivers of attitudes toward cultured meat. The most important factors, including food neophobia, naturalness, disgust, trust, and labeling, are measured, as well as cultural norms and religious dietary models that contribute to acceptance in different societies. The review outlines the interaction between sensory expectations and communication cues and underlying beliefs about authenticity, purity, and technological intervention with food. Approaches to the challenge of methodology in current sensory and consumer studies are distinguished, including the use of hypothetical testing conditions, a lack of cross-cultural verification, and a lack of consistency in the measurement of naturalness and disgust. Taking into account the contributions of psychology, sensory science, cultural studies, and consumer behavior, this review will allow gaining a better idea of the complex barriers to adoption and the directions of further research that can enhance the validity of cultured meat, its cultural sensitivity, and its practical relevance.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"41 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146130348","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