Journal of Sensory Studies最新文献

As consumers gravitate toward luxury brands, marketers face the challenge of conveying perceptions of luxury through package design. This study focused on packaging that only displays the brand logo. Using chocolate, we investigated the impact of packaging design elements on consumers' perceptions of luxury and product quality. We employed a 2 (white space: large, small) × 2 (typeface: luxurious, casual) × 2 (visual texture: luxurious, casual) between-participants design, exposing 1193 participants to one of eight package designs. Large white spaces and luxurious typefaces enhanced perceived luxury and product quality, respectively. Luxurious visual texture enhanced luxury perception and product quality evaluation when paired with casual typefaces, but not with luxurious typefaces. Thus, the boundary conditions for the effect of visual texture may depend on the typeface. Our findings contribute to the literature on luxury perception and package design and provide practical implications for brands that want to enhance the appeal of their brands/products.

Acute stress has been proposed to affect the ability to detect or identify odors in humans. However, whether and how acute stress affects odor discrimination remain less explored. Forty-six healthy males (mean age 21.3 ± 1.7 years) participated in an acute psychosocial stress (Socially Evaluated Pressor Cold Test, SECPT) and a control session in randomized order. Odor discrimination performances were assessed using the “Sniffin’ Sticks” discrimination test, the binary odor mixture discrimination task (ABX task), and the enantiomer discrimination task. Salivary cortisol, subjective stress, and emotional states were measured throughout the experiment. After the SECPT, participants showed an enhanced “Sniffin’ Sticks” discrimination score, but no changes beyond chance level were identified in the ABX discrimination task or enantiomer discrimination task. Moreover, there was a negative correlation between the peak level of subjective stress after acute stress exposure and a decrease in stress-related ABX discrimination performance. Furthermore, state anxiety level was positively associated with an increase in stress-induced camphor (+) (−) discrimination score. These results were discussed in light of task features and the complexity of odor discrimination as a high-order cognitive ability. Future studies should investigate the specific qualities of odors involved in discriminating between them and how they may be affected by acute stress. Stress-related emotional states and measurements of odor quality discrimination should also be taken into careful consideration in the future. Additionally, the results should be interpreted with caution as only male participants were included in this study.

The study investigates whether the perception of metallic taste (MT) is an aroma or a taste. MT tends to disappear with nasal occlusion, indicating it might be an aroma. However, it also occurs after neurological injuries that affect taste through the facial nerve. The perception of an iron sulfate solution applied to different parts of the tongue (related to the facial and glossopharyngeal nerves) was assessed in 120 healthy volunteers with either open (n = 60) or closed (n = 60) noses. Nasal occlusion significantly reduced the perception of iron sulfate, eliminating it in 31.7% of participants but not completely in the remaining 68.3%. With open noses, the intensity was significantly stronger when applied to the glossopharyngeal nerve region than to the facial nerve. These differences disappeared with nasal occlusion. The conclusion is that metallic perception involves both retro-olfactory and gustatory components, suggesting it is a metallic flavor.

Trial Registration: ClinicalTrials.gov identifier: NCT05227157

Sensory experiments are essential for product characterization and development. One of the main objectives of these tasks is to highlight similarities and differences among the target products. For this purpose, cluster analysis of the products can be helpful in investigating the relationships among the products. To perform such an analysis, we propose two methods: a new original method named ClusMB, and one based on clustering on the STATIS axes. The methods are demonstrated in two case studies involving Check-All-That-Apply (CATA) and projective mapping, but can easily be extended to other methods producing multi-block data structures. A paradox is highlighted to show the importance of these new methods in overcoming the theoretical limitations of average or contingency tables. To aid the interpretation of the outcomes, insightful indices are provided to quantify subjects' agreement and contribution to the chosen clustering solution.

In the development of operational rations, products designed to meet military demands must support adequate nutritional intake to enhance performance in missions and operations. In this sense, the present study adopted a co-creation methodology to develop a product intended for inclusion in operational rations, guided by the perceptions of Brazilian military personnel with experience in using these rations. An online questionnaire was conducted to collect both structured and unstructured data, framed as a co-creation task involving 360 members of the Brazilian Army. The results revealed a clear preference for a product with a high protein content (specifically, whey protein), chocolate flavor, bar format, and soft texture among different presentations, flavors, and formulations. This approach addresses existing questions about developing optimal products for military personnel and offers industrial and academic insights for tailored product development in specialized sectors.

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.