Journal of Sensory Studies最新文献

We validated the affective sensitivity assessment method via an emotional state estimation model based on electroencephalography (EEG) and a hedonic questionnaire—as physiological and psychological measurements, respectively—using composite and particular frozen-dessert textures. An estimation model was prepared after participants watched emotionally triggering videos. We estimated participants' emotional states when consuming three frozen-dessert samples—multi-elements (MFD), moisture-absorbed multi-elements (MMFD), and uniform cream (UCFD) —by comparing the positive rate before, during, and post-consumption. These were evaluated for flavor, texture, and overall quality preference post-consumption. The significant difference observed in the positive rate via the EEG among the samples during consumption was the same as that of flavor preference in the hedonic questionnaire. The results were possibly influenced by chemosensory information representing flavor more than texture. Hence, no differences were observed in EEG measurements between MFD and MMFD, and evaluation items were highly correlated with flavor rather than texture or overall preference.

China's rapidly aging population presents growing challenges for nutritional adequacy among older adults, particularly due to sensory and oral function decline. Existing palatability assessment tools are rarely adapted to cultural or physiological contexts relevant to Chinese cuisine and the older adult population. This study developed and validated a food palatability evaluation scale specifically for older Chinese adults. Using a two-round Delphi process with 20 experts in food science and geriatric nutrition, 32 initial indicators were identified across six sensory domains. These were refined through expert scoring and pilot-tested with 40 nursing home residents evaluating six common dishes. Statistical analysis confirmed internal consistency (Kendall's W = 0.615; Authority coefficient = 0.85) and identified key factors—such as chewing difficulty, texture, and flavor intensity—that influenced satisfaction. The scale offers a structured method for assessing sensory acceptability of meals among Chinese older adults and may support evidence-based menu design in institutional care settings.

This study developed a novel cooling agent based on smart encapsulation technology and systematically evaluated its efficacy and performance characteristics. The active component of the cooling agent specifically targets the cold-sensing receptor TRPM8, triggering neural signal transmission to the central nervous system and thereby inducing a neurophysiological cooling sensation. The intensity of the cooling response was positively correlated with the concentration of the agent, whereas its duration remained consistent across concentrations, lasting between 1.5 and 2.5 h. In comparison with other cooling ingredients, the developed cooling agent exhibited significant advantages in both the intensity and persistence of the cooling effect. The formulation employs an intelligent water-triggered release mechanism that effectively extends the release time of the cooling components. Consequently, the cooling agent delivers a strong and sustained cooling effect without causing skin irritation. These attributes underscore its broad application potential in cosmetics, food, and daily chemical products.

In this study, the CATA questionnaire combined with Napping's sensory analysis method was used to conduct sensory analysis on 15 concentrated samples. Then, their volatile flavor compounds were quantified by GC–MS, and the two results were correlated by PCA and MFA. The results indicated that the heightened hedonic rating of C. morifolium (chuju) concentrate was partly due to its transparent appearance and distinct flavor profile, including traditional scent associated with Chinese medicine and its appealing aromas. The content of γ-serine in the original tea soup is 14.73 (10⁻⁵ mg/L), accounting for more than half of the total component content and playing a major role in characterizing herbal flavor. The pleasant taste and good flavor of the concentrate may be attributed to the volatile compounds that only appear in the freeze concentration process, such as α-santalol, geranylacetone, and 2-phenyl-2-propanol, especially butylated hydroxytoluene, which accounts for nearly half of the content in the vacuum freeze concentration process. Conversely, the bitterness observed in the concentrate, associated with low likability, is correlated with high levels of methylcyclohexanone 2,4-decadiena (trans, trans).

This study explores how visual and informational cues—specifically plate color, food shape, and sensory information (SI)—jointly influence consumer taste perception through the lens of multisensory integration theory, crossmodal correspondence, and perceptual congruency. Across three controlled experiments, the research examines the main and interaction effects of these variables using a between-subjects design. Experiment 1 demonstrated a significant main effect of plate color: white plates enhanced perceived taste compared to black plates, aligning with prior findings on color-flavor associations and the expectation theory. In contrast, Experiment 2 found no significant main or interaction effects of plate color and food shape on taste perception, suggesting that shape–taste associations may be more context-sensitive and subject to perceptual suppression when multiple visual cues are presented simultaneously. Experiment 3 revealed a significant interaction between plate color and SI: multisensory messages enhanced taste perception only when presented with white plates, but not with black plates. This supports the theory that visual context modulates top-down semantic priming and highlights the importance of congruency between visual and verbal stimuli. Theoretically, this study contributes to the field by showing that the effects of crossmodal cues are not uniformly additive but conditional, depending on cue compatibility and contextual salience. These findings advance understanding in sensory marketing, consumer psychology, and multisensory design, emphasizing that taste is a cognitively constructed experience shaped by both bottom-up and top-down processes.

The objective of this study was to determine the relevance of symbolic meanings assigned by consumers to a novel amaranth flakes product presented with flavored milk and to analyze their association with consumer liking, acceptability, and purchase intent. T-test, analysis of variance, Tukey's test, MANOVA, multiple logistic regression analysis, multiple factor analysis techniques were used for analyzing the data. The results indicated that the flakes with the highest nutritional value were those prepared with amaranth. Regarding meanings, the milk chocolate amaranth flakes were associated with sacred, health, and moral values, whereas the corn flakes were associated with an esthetic meaning. Acceptability and purchase intent were more influenced by product sensory attributes than by meanings. Informing consumers that amaranth was used in the preparation of flakes helped consumers to associate the combination of amaranth with chocolate and vanilla flavors with a healthy meaning. This study suggests that meanings associated with amaranth-flakes are not well established in consumers yet. However, after indicating that the product contained amaranth, the health meaning was the most significant for consumer.