Journal of Sensory Studies最新文献

Retronasal olfaction plays a crucial role in sensory perception, yet current methods for its assessment remain suboptimal. The ThreeT Retronasal Odor Identification Test was developed to address this methodological gap. Given that cultural differences can influence retronasal olfactory perception, this study aimed to validate the ThreeT test in a Chinese population and explore individual differences underlying test scores. A total of 92 Chinese participants (aged 18–79) completed the ThreeT and the Sniffin’ Sticks Identification Test (SSIT), with a retest conducted after an average interval of 50.5 days. Results demonstrated strong test–retest reliability for the ThreeT (r = 0.83) and sensitivity to age-related olfactory decline, supporting its validity and reliability for retronasal olfactory assessment. Additionally, olfactory function showed meaningful correlations with both affective (State-Trait Anxiety Inventory–Trait; STAI-T) and perceptual (Odor Awareness Scale; OAS-6) measures.

A survey was distributed to San José State University and Shanghai Jiao Tong University students, faculty, and staff to assess their knowledge, attitudes, and consumption behaviors regarding almond milk, as well as their perceptions of healthiness, safety, and expected taste of almond milk based on front-of-package label treatments. The results showed there is a strong correlation between “contains 7 g sugar” labeling and negative health perceptions (p < 0.001). While consumers generally see almond milk as a safe product, country of origin and sugar content can impact those perceptions. In Shanghai, perceptions of product origin, mainly imported products, were significantly more favorable than those in San José. The most significant intrinsic factors influencing responses were favorable attitudes and high consumption behaviors, especially regarding the expectation of taste (p < 0.001). These findings suggest that FoP labeling strategies can be tailored to regional preferences to increase positive perceptions.

The typical pleasant coffee aroma, which attracts millions of people on a daily basis, is prepared during roasting. This heat treatment is a complex physical and chemical process with several contributing factors. The number of volatile compounds is more than double (2.83 times) in roasted coffee compared to that of green beans. These compounds are primarily products of acids (organic and chlorogenic) and carbohydrates from the Maillard reaction in roasting. Up to 74% of the volatile compounds are formed in the Maillard reaction or linked to it by thermal decomposition, and Strecker degradation. As a result, roasting is considered the most important process determining coffee flavor and aroma. There are several options to adjust the roasting profile: isothermal, dynamically changing rate of rise, and the use of gas, electricity, microwave, or infrared heating. The kinetics and effect of the roasting profile on sensory attributes are discussed in detail, especially focusing on the chemical compounds and developed flavor. The role of advanced measurement techniques, like electronic nose and tongue, will change, and they will be commonly applied to provide information by mimicking human perception. Cultural heritage and regional traditions also affect the acceptance and evaluation of certain sensory characteristics, even in the case of trained panelists. Understanding the development of sensory profile and how factors contribute to it is facilitating the optimization of processing technology. Tailored processing considering the cultivar, geography, and climate, as well as targeted customers, can achieve the best quality and increase profitability.

Food waste threatens the sustainability of global food systems, with fruits and vegetables representing the largest share. A significant share of this waste stems from fruit and vegetable parts perceived as inedible, where culturally sensitive barriers to their consumption arise. This study explored consumers' perception of edibility and self-reported consumption of various fruit and vegetable parts in Uruguay. An online study with 531 participants used images to assess perceived edibility; respondents indicated reasons for non-consumption or described typical preparation methods. Although most participants recognized parts such as peels, stems, and seeds as edible, a relevant proportion did not consume them regularly. Reported barriers included safety concerns, sensory characteristics, and ingrained habits. In contrast, participants who consumed these parts identified various preparation methods and culinary uses that could support the repurposing of commonly discarded edible parts.

Gray sufu, a subtype of Chinese fermented soybean curd, is a plant-based protein product with cheese-like characteristics. It is distinguished by its strong, distinctive aroma (often described as “stinky”) and gray surface coloration. Current research has primarily focused on microbial composition and flavor compounds in gray sufu, while comprehensive data on its physicochemical and sensory properties and their correlations remain limited. Therefore, this study aimed to develop and validate a sensory lexicon for profiling gray sufu. Twelve gray sufu samples and eight trained panelists were selected. Through free-choice profiling, 93 descriptors were generated. After preliminary sorting, 58 descriptors were retained. Further reduction was achieved by calculating geometric means; descriptors with M% < 5% were eliminated, resulting in 30 descriptors. Three successive PCA iterations refined these to 22 and finally 13 descriptors. Validation via PCA and Partial Mantel tests of physicochemical and descriptor matrices confirmed that the 13-descriptor lexicon could effectively characterize and differentiate gray sufu samples with minimal information loss. This investigation presents a novel approach by integrating physicochemical properties with multivariate statistical methods (PCA and Partial Mantel tests) for lexicon validation. Results provide practical guidance for sensory evaluation protocols and quality control in gray sufu production.

Added sugars in processed foods are the main source of dietary sugar. Sugar reduction strategies can improve the health status of the population. Sugar reduction can cause changes in sensory characteristics, particularly the sweet taste. Understanding the perception of sweetness in sugar-reduced products is essential for designing programs that encourage the industry to implement this reduction in different food categories. This study presents an approach based on Stevens' law model, allowing the relationship between sweetener concentration and quantitative sweetness perception to be established. The model was tested using sweetness perception data obtained from the magnitude estimation methodology for dairy foods sweetened with sucrose and non-carbonated beverages sweetened with high fructose corn syrup. The sweetness of both foods increased with the addition of the sweetener. Stevens' law model fitted the sweetness perception data well, yielding a sweetness intensity curve within the linear relationship between these functions. It was possible to determine how much the perception of sweetness is affected when a sweetener is reduced in these foods.

This study examines and analyzes the effect of health consciousness, awareness, subjective norm, and trust on consumers' purchase intention of dietary supplements and their willingness to pay a price premium. Data were collected from 1717 participants in Türkiye through an online survey using a convenience sampling technique, and the hypotheses were tested using structural equation modeling (SEM) with AMOS 24. The findings indicate that subjective norms, trust, and awareness positively affect purchase intention in the context of dietary supplements, whereas health consciousness does not. Moreover, subjective norms and trust have a positive impact on willingness to pay a price premium, whereas health consciousness and awareness do not show a significant effect. These results provide insights into how trust and social influence shape purchasing decisions and price tolerance for dietary supplements, offering valuable guidance for marketers in designing communication and positioning strategies in post-pandemic markets.

Hedonic methods are essential for understanding consumer preferences based on sensory pleasure. Common approaches include ranking, paired-preference tests, and hedonic rating tasks. This study introduces Inherited Preference (iPref), a novel methodology that combines these techniques into a fast and intuitive protocol. In a lab setting, 90 participants evaluated five types of plain crisps. At each step, they selected their preferred product, which was retained for the next comparison, progressively identifying their favorite. They also rated the appreciation difference between each pair. At the end of the session, the final product was rated using a hedonic scale. These data allowed the calculation of an Inherited Liking (IL) score for each product at the individual level. The iPref protocol thus integrates preference and liking assessments, providing a new way of acquiring data on consumer preferences.

The fine dining industry must adopt sensory-focused strategies and deliver emotionally rich experiences to stay competitive. This study investigates how hedonic emotions—specifically comfort, sentimentality, and stimulation—affect attitudinal loyalty and positive electronic word-of-mouth (E-WOM) in fine dining settings. Although much research has emphasized food quality, ambiance, and service, the role of hedonic and experiential aspects of fine dining remains underexplored. To fill this gap, we surveyed 400 Malaysian fine-dining patrons via social media platforms. The results show that sentimentality and stimulation significantly increase both loyalty and customers' willingness to engage in positive E-WOM. Additionally, we examined the moderating effects of experiential (escapism, esthetic experience) and psychological (consumer innovativeness, market mavenism) factors. Findings reveal that esthetic experience strengthens the link between hedonic emotions and loyalty, while escapism and innovativeness amplify their influence on E-WOM. This study offers new insights for scholars and practical guidance for upscale restaurant managers aiming to improve customer engagement through emotional-sensory experiences.