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Task-Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men 急性应激暴露对青年男性嗅觉歧视的任务特异性影响
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-27 DOI: 10.1111/joss.70010
Lige Luo, Longxuan Zheng, Haiyang Yu, Qian Hu, Pengfei Han

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.

急性应激被认为会影响人类检测或识别气味的能力。然而,急性压力是否以及如何影响气味辨别仍然很少被探索。46名健康男性(平均年龄21.3±1.7岁)按随机顺序参加急性社会心理应激测试(社会评估压冷测试,SECPT)和对照组。采用“嗅探棒”识别测试、二元气味混合物识别任务(ABX任务)和对映体识别任务评估气味识别性能。在整个实验过程中测量唾液皮质醇、主观压力和情绪状态。实验结束后,受试者的“嗅探棒”辨别得分有所提高,但在ABX辨别任务和对映体辨别任务中没有超过机会水平的变化。此外,急性应激暴露后主观应激峰值水平与应激相关ABX辨别成绩下降呈负相关。此外,状态焦虑水平与应激诱导的樟脑(+)(−)歧视评分的增加呈正相关。这些结果讨论了任务的特点和复杂性的气味识别作为一种高阶认知能力。未来的研究应该调查气味的具体性质,以区分它们,以及它们如何受到急性压力的影响。在未来,与压力相关的情绪状态和气味质量判别的测量也应该被仔细考虑。此外,由于本研究仅包括男性参与者,因此应谨慎解释结果。
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引用次数: 0
Is Metallic Perception a Taste, an Aroma, or a Flavor? 金属感是一种味道、一种香气还是一种风味?
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-25 DOI: 10.1111/joss.70023
Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron

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

这项研究调查了金属味(MT)的感知是一种香气还是一种味道。MT会随着鼻腔阻塞而消失,表明它可能是一种香气。然而,它也发生在神经损伤后,通过面神经影响味觉。将硫酸铁溶液应用于舌头的不同部位(与面部和舌咽神经相关),对120名健康志愿者进行了评估,他们的鼻子分别为打开(n = 60)和关闭(n = 60)。鼻腔阻塞显著降低了硫酸铁的感知,31.7%的参与者消除了硫酸铁,但其余68.3%的参与者没有完全消除硫酸铁。当打开鼻子时,应用于舌咽神经区域的强度明显强于面神经。鼻腔闭塞后,这些差异消失。结论是,金属感涉及到嗅觉和味觉成分,这表明它是一种金属味。试验注册:ClinicalTrials.gov标识符:NCT05227157
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引用次数: 0
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation 感官与消费科学的开放式创新:将黑客马拉松作为产学合作的工具
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-25 DOI: 10.1111/joss.70025
Elena Romeo-Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska-Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell-Barrachina, Luis Noguera-Artiaga, María Mora, Laura Vázquez-Araújo

The term ‘hackathon’ derives from the words ‘hacking’ and ‘marathon’ and refers to an event in which participants collaborate and compete to solve a challenge or problem during a relatively short period of time. Originally related to a tech domain, the concept has now extended across fields as a tool to encourage innovation, creativity, and problem-solving within a short timeframe. This paper is based on the experience of an international sensory science hackathon conducted within the framework of the European project SEASONED. A 12-h hackathon was developed to face the sensory-related challenge “The flavors of the world: new trends. How can we be agile researching new flavor trends in different parts of the world?” All proposed solutions should include sensory science methods combined with different disciplines. A total of 26 young researchers with different backgrounds and from different countries, organized in 9 teams, collaborated to propose interdisciplinary research methods to study flavor trends in different cultures, providing interesting ideas to food or ingredients companies. A diverse panel of speakers from various disciplines engaged with participants, enriching the challenge theme with a multitude of perspectives. Beyond the tangible results linked to the challenge, the hackathon encouraged networking, learning, interdisciplinary collaboration, and idea generation. An exit-survey used to collect data from participants proved the high level of engagement and the usefulness of this kind of activity to stimulate innovative thinking and creativity, learn about sensory science, and promote teamwork and interdisciplinary research.

hackathon(黑客马拉松)一词来源于hacking(黑客)和marathon(马拉松)两个词,指的是参与者在相对较短的时间内合作和竞争解决挑战或问题的活动。这个概念最初与技术领域有关,现在已经扩展到各个领域,作为一种工具,可以在短时间内鼓励创新、创造力和解决问题。本文基于在欧洲项目“经验丰富”框架内进行的国际感官科学黑客马拉松的经验。一场12小时的黑客马拉松是为了应对与感官相关的挑战“世界的味道:新趋势”。我们如何才能灵活地研究世界不同地区的新口味趋势?”所有提出的解决方案都应包括与不同学科相结合的感官科学方法。共有26名来自不同背景和国家的年轻研究人员组成9个团队,合作提出跨学科研究方法,研究不同文化中的风味趋势,为食品或配料公司提供有趣的想法。来自不同学科的演讲者与参与者进行了互动,以多种视角丰富了挑战主题。除了与挑战相关的有形成果外,黑客马拉松还鼓励建立网络、学习、跨学科合作和创意产生。一项用于收集参与者数据的退出调查证明了这种活动的高参与度和有用性,可以激发创新思维和创造力,学习感官科学,促进团队合作和跨学科研究。
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引用次数: 0
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB 感官研究中产品聚类的两种方法:STATIS 和 ClusMB
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-25 DOI: 10.1111/joss.70024
Fabien Llobell, Davide Giacalone

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.

感官实验对产品表征和开发至关重要。这些任务的主要目标之一是突出目标产品之间的相似性和差异性。为此,对产品进行聚类分析有助于研究产品之间的关系。为了进行这样的分析,我们提出了两种方法:一种叫做ClusMB的新方法,另一种是基于STATIS轴的聚类方法。这些方法在两个涉及Check-All-That-Apply (CATA)和投影映射的案例研究中进行了演示,但可以很容易地扩展到产生多块数据结构的其他方法。强调了一个悖论,以表明这些新方法在克服平均表或列联表的理论局限性方面的重要性。为了帮助解释结果,提供了有洞察力的指标来量化受试者的协议和对所选聚类解决方案的贡献。
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引用次数: 0
Co-Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel 共同创造作战口粮的补充食品:巴西军人之间的探索与合作案例研究
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-21 DOI: 10.1111/joss.70016
Vitor Luiz F. de Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino

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.

在制定行动口粮时,为满足军事需要而设计的产品必须支持足够的营养摄入,以提高特派团和行动的绩效。从这个意义上说,本研究采用了共同创造的方法,以具有使用这些口粮经验的巴西军事人员的看法为指导,开发一种旨在纳入作战口粮的产品。一份在线调查问卷收集了结构化和非结构化数据,框架为涉及360名巴西陆军成员的共同创造任务。结果显示,在不同的外观、口味和配方中,人们明显偏爱蛋白质含量高(特别是乳清蛋白)、巧克力口味、巧克力形状和柔软质地的产品。这种方法解决了为军事人员开发最佳产品的现有问题,并为专门领域的定制产品开发提供了工业和学术见解。
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引用次数: 0
The Impact of Usage Method and Coffee Variety on Consumer Preferences of Coffee Creamers 使用方法和咖啡品种对咖啡奶精消费者偏好的影响
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-20 DOI: 10.1111/joss.70019
Dominic Rovai, Kumpol Homwongpanich, Megan Watson, MaryAnne Drake

Consumer evaluation of coffee creamers necessitates evaluation in a cup of coffee. Two phases of research were used to determine if method of serving creamer or coffee variety impacted the acceptance of four creamers. In Phase I, consumers evaluated creamers in medium roast coffee using one of three methods: (1) Fixed amount (n = 127), (2) free pour (n = 120), and (3) warm-up (n = 122). In Phase II, the serving method was constant (fixed amount), but consumers (n = 134) evaluated creamers in two coffees (light and dark roast). Data were analyzed using univariate and multivariate statistics. No significant interactions (p > 0.05) were observed for overall liking (key metric) for either creamer × method (Phase I) or creamer × coffee (Phase II). Thus, the choice of serving method will not impact creamer preference. Further, the choice of coffee roast will not impact creamer preference, but creamers served in light roast coffee had higher liking scores than creamers served in dark roast coffee.

消费者对咖啡奶精的评价需要在一杯咖啡中进行评价。两个阶段的研究被用来确定提供奶精的方法或咖啡品种是否会影响四种奶精的接受度。在第一阶段,消费者使用三种方法中的一种来评估中烘焙咖啡中的奶油:(1)固定数量(n = 127),(2)自由倒入(n = 120),(3)预热(n = 122)。在第二阶段,上菜方法是固定的(固定的量),但消费者(n = 134)评估了两种咖啡(浅烘焙和深烘焙)中的奶精。数据分析采用单因素和多因素统计。在奶精×方法(第一阶段)或奶精×咖啡(第二阶段)的总体喜好(关键指标)方面,没有观察到显著的相互作用(p > 0.05)。因此,服务方法的选择不会影响奶精的偏好。此外,烘焙咖啡的选择不会影响奶精的偏好,但浅烘焙咖啡中的奶精比深烘焙咖啡中的奶精有更高的喜欢得分。
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引用次数: 0
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers 你喝咖啡还是喝名牌?品牌效应对韩国速溶咖啡喜好及情绪反应的影响
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-19 DOI: 10.1111/joss.70022
Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak

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.

正确和不正确的品牌信息对消费者对优质和廉价速溶咖啡产品的偏好和情绪反应的影响进行了调查。采用接受度评分、感官属性适可性量表和情绪反应谱来探讨产品质量和品牌信息对感官评价的影响。与内在属性对消费者偏好和情感的影响相比,优质产品的品牌效应显著增强。当品牌信息正确时,优质产品的接受度高,情绪反应积极。廉价产品显示出对内在品质的强烈依赖。惩罚分析表明,基于品牌信息,产品具有不同的需要改进的属性,突出了溢价品牌期望与产品质量之间的关联。利用优质品牌的品牌信息对于提高消费者满意度和情感投入非常重要。经济型品牌应注重提升自身内在品质。
{"title":"Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers","authors":"Seyeong Park,&nbsp;In-Seo Hwang,&nbsp;Gyeonghye Yoon,&nbsp;Manyoel Lim,&nbsp;Min Kyung Park,&nbsp;Jungmin Oh,&nbsp;Han Sub Kwak","doi":"10.1111/joss.70022","DOIUrl":"https://doi.org/10.1111/joss.70022","url":null,"abstract":"<div>\u0000 \u0000 <p>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.</p>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"40 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438960","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
Exploring Consumer Awareness and Perceptions of Canastra Minas Artisanal Cheese: Text Highlighting as a Useful Approach 探索消费者的意识和感知卡纳斯特拉米纳斯手工奶酪:文本突出显示作为一个有用的方法
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-17 DOI: 10.1111/joss.70020
Jéssica F. Rodrigues, Ingrid B. Siman, Lorena E. A. Oliveira, Alessandra F. Barcelos, Laura L. V. Bresciani, Tatiana C. Pimentel, Ramon Silva, Monica Q. Freitas, Elson Rogério T. Filho, Erick A. Esmerino, Adriano G. Cruz, Katiúcia A. Amorim

This study used text highlighting (TH) and online questionnaires to assess awareness and perceptions of Canastra cheese safety and quality and their impact on purchase decisions. A total of 100 participants performed the TH method in sensory analysis booths, where they read a text about Canastra cheese and used colored pens to highlight terms they liked or disliked. After completing the task, participants responded to attitudinal questions using Likert scales. An online questionnaire was distributed to another 100 Canastra cheese consumers to assess their perceptions of food safety and product quality. The results revealed a positive perception with high participant engagement, though consumer awareness could be improved. Women gave higher credibility on certification and legislation statements. Safety perception significantly influenced purchase intention, with state certification seals having the most significant impact. Canastra cheese has the potential to establish itself as a high-quality and safe cheese. However, increasing consumer awareness, enhancing legislation, and implementing effective communication strategies are essential to promote and recognize it and similar artisanal products.

本研究使用文字高亮(TH)和在线问卷来评估人们对加拿大奶酪安全和质量的认识和看法,以及它们对购买决策的影响。总共有100名参与者在感官分析室中进行了TH方法,他们在那里阅读一篇关于加拿大奶酪的文章,并用彩色笔标出他们喜欢或不喜欢的术语。完成任务后,参与者用李克特量表回答态度问题。一份在线调查问卷被分发给另外100名加拿大奶酪消费者,以评估他们对食品安全和产品质量的看法。结果显示,尽管消费者的意识可以提高,但参与者的参与度很高,这是一种积极的看法。妇女对证书和立法声明的可信度较高。安全感知显著影响购买意愿,其中国家认证印章的影响最为显著。Canastra奶酪有潜力成为一种高品质和安全的奶酪。然而,提高消费者意识、加强立法和实施有效的沟通策略对于促进和认可它和类似的手工产品至关重要。
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引用次数: 0
How Do Consumers Allocate Their Limited Resources to the Food Product? A Framework for the Contagion Effect 消费者如何将有限的资源配置到食品上?传染效应的框架
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-17 DOI: 10.1111/joss.70018
Li-Chin Shih

Across three experiments conducted for this research, it is evident that limited cognitive resources do play a role in the influence of product contagion effects. This research examines how cognitive resource limitations affect consumer evaluations of the product contagion. Results indicate that consumers have the ability to process a product context and to transfer stronger negative contagion effects when they expend less cognitive effort on fewer products or when they are under low cognitive load conditions. In addition, we also use good gestalt to explore the negative contagion effects. Consumers could expend fewer cognitive resources and lower their evaluations when products are arranged in a high degree of closure. The theoretical and practical implications of these findings are discussed.

通过本研究的三个实验,很明显,有限的认知资源确实在产品传染效应的影响中发挥了作用。本研究探讨认知资源限制如何影响消费者对产品传染的评价。结果表明,当消费者在较少的产品上花费较少的认知努力或处于低认知负荷条件下时,消费者有能力加工产品情境并转移更强的负传染效应。此外,我们也使用良好的格式塔来探讨负面传染效应。当产品处于高度封闭状态时,消费者消耗的认知资源会减少,对产品的评价也会降低。讨论了这些发现的理论和实践意义。
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引用次数: 0
Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology 主观知识在用Rata方法描述初榨橄榄油中的作用
IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-11 DOI: 10.1111/joss.70011
Natalia Hodos, Andrea Cano, Valeria Berrondo, Adriana Gámbaro

Traditionally, the sensory characteristics of virgin olive oil (VOO) have been described by descriptive analysis (DA) carried out by panels of trained judges, with limited use of rapid descriptive methods for this product. Additionally, subjective knowledge (SK) helps identify differences in consumers' levels of knowledge and their perception of quality. This study aimed to compare the conventional descriptive characterization of VOO across different commercial qualities and sensory profiles with the description obtained through the Rate-All-That-Apply (RATA) methodology, along with acceptability evaluation from 115 frequent consumers of VOO. A hierarchical cluster analysis allowed consumers to be separated into two groups with different levels of SK. Cluster 1 (n = 62), characterized by lower levels of SK, assigned similar acceptability scores to all samples, indicating an inability to differentiate between the commercial qualities of VOO. Participants in this group did not perceive defects in any of the samples evaluated, nor did they demonstrate a preference for a specific sensory profile. These results indicate that frequent consumption of olive oil does not necessarily correlate with knowledge about the product and its quality. Cluster 2 (n = 57), characterized by higher levels of SK, assigned acceptability scores based on the commercial quality of each oil, showing a preference for the extra VOO sample characterized by flavor intensity, odor, pungency, and bitterness. The use of the RATA methodology with this group of consumers enables us to describe both the positive and negative characteristics of olive oil in a manner comparable to DA.

传统上,初榨橄榄油(VOO)的感官特征是由训练有素的评委小组进行的描述性分析(DA)来描述的,对该产品使用的快速描述性方法有限。此外,主观知识(SK)有助于识别消费者的知识水平和他们对质量的感知的差异。本研究旨在比较不同商业品质和感官特征下VOO的传统描述性特征与通过Rate-All-That-Apply (RATA)方法获得的描述,以及来自115名VOO频繁消费者的可接受性评估。分层聚类分析允许将消费者分为具有不同SK水平的两组。以SK水平较低为特征的第1组(n = 62)为所有样本分配了相似的可接受性分数,表明无法区分VOO的商业质量。这组参与者没有察觉到任何评估样本的缺陷,也没有表现出对特定感官特征的偏好。这些结果表明,经常食用橄榄油与对产品及其质量的了解并不一定相关。集群2 (n = 57)的特点是SK水平较高,根据每种油的商业质量分配可接受性分数,显示出对以风味强度、气味、辛辣和苦味为特征的额外VOO样品的偏好。在这组消费者中使用RATA方法使我们能够以与DA相当的方式描述橄榄油的积极和消极特征。
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引用次数: 0
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Journal of Sensory Studies
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