Journal of Sensory Studies最新文献

Sensory experience pertaining to any of the recognized senses can manifest as a form of intangible cultural heritage, therefore having considerable value for society. Heritage research into multiple sensory components needs to consider not simply the social experience of each of the individual modalities, but how these sensory components combine or integrate to form an all-encompassing multisensory experience. Clear terminologies are needed to accurately identify and describe such complex processes. We put forward a distinct lexicon in this perspective, building on conventional terms “multisensory perception” and “multisensory integration” and advancing the definitions “multisensory experience” and “multisensory heritage.”

Practical applications

This perspective serves to delineate the extension of the term multisensory into the social science discipline. The sharing of a common nomenclature will allow a more unified development and scientific rigor moving forward and allows us to recognize, identify, and describe complex processes of multisensory experience and multisensory heritage. It allows us to understand that the human emotional response to multisensory experience is culturally enshrined, being recognized as a form of multisensory heritage following attribution of societal values. Finally, it recognizes the experiential response to multisensory heritage is unique, being significantly different than those of individual sensory experiences, presenting opportunities and challenges in heritage management.

This study explores the relationship between consumers' taste preferences—specifically sweetness and saltiness—and dietary diversity. This study utilizes consumer panel data collected by the Rural Development Administration of South Korea, in combination with a food nutrient database. The study applies long-term purchase data to derive indices of dietary diversity and taste preferences. The objective is to examine the impact of sweetness and saltiness preferences, as a consumer attitude, on dietary diversity as a consumption behavior. The findings suggest that consumer preference for sweet and salty tastes significantly contributes to dietary diversity, while preference for sweetness has a negative impact and preference for saltiness has a positive impact on dietary diversity.

Practical Applications

The utilization of long-term consumer panel data for the calculation of household-level dietary diversity, as an alternative to short-term memory recall surveys, offers a more comprehensive and data-driven approach to the measurement of dietary diversity. Furthermore, an integration of nutrient content with purchased items to quantify consumers' sweet and salty taste preferences and a measurement of preference based on nutrient intake can be employed as a more objective approach to assessing taste preferences.

The results indicate that consumption behavior, specifically dietary diversity, is significantly influenced by sweet and salty taste preferences. Consumers who prefer sweetness are expected to exhibit lower dietary diversity, contributing to the association between sweetness preference and poorer health outcomes. In particular, as sweetness preference is a learned behavior, it is necessary to recognize that frequent exposure to sweetness fosters its preference and that this, in turn, negatively impacts dietary diversity. Therefore, individuals aiming for a higher level of dietary diversity should actively reduce their exposure to sweetness.

The present study aimed to characterize chemical and sensorial composition of Goethe wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were made from Goethe Clássica grape and its spontaneous clone, Goethe Primo, grown in two different micro-regions located in the GI territory (2022 and 2023 vintages). Samples were produced by microvinification process and evaluated for classic oenological parameters, antioxidant activity, total polyphenol, organic acids, and sensory descriptive analysis. The results demonstrated that Goethe Clássica wines presented highest browning index, total acidity, antioxidant activity, and total phenolic content in both consecutive vintages. Moreover, in both vintages, the major organic acid in all Goethe wines was malic acid. The wine sensory analysis allowed the accomplishment of the sensorial attributes and its intensities previously unknown in the literature. The overall data afford new insights related to the impact of grape's genetic differences on wine sensorial and chemical characteristics.

Practical Applications

This research supports evidence for the relationship between chemical and sensory properties of wine and the sensorial differences in wines due to grape clonal variation. Moreover, the present study detailed the chemical and sensory profiles of wines derived from two different Goethe grape clones, a variety considered nonconventional for winemakers. Overall, the results of this research might be beneficial not only for the producers who are exploring novel or less prevalent wine grape varieties but also to the beverage industry more comprehension through genetic differences influencing wine quality and sensory perceptions.

This study determined the region-specific characteristics of traditional doenjang produced in Chungcheongbuk-do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH₂-N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong-made samples had strong fermented and lipid/musty aromas. The Cheongju-made doenjang had a high protease activity and a high NH₂-N content. The Goesan-made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon-made doenjang had a high soluble solid content and an intense spice aroma. This study describes for the first time the region-specific characteristics of traditional doenjang produced in Chungcheongbuk-do.

Practical applications

Traditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as doenjang and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional doenjang produced in a small city within a specific region (Chungcheongbuk-do). The findings from this study can give baseline information on the doenjang produced by small- to mid-sized doenjang manufacturers located in Chungcheongbuk-do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.

Coffee beverages are renowned for their complex chemical composition and sensory attributes. The Koar® filter holder, developed in Brazil, is an extraction method which utilizes percolation and is available in acrylic, stainless steel, ceramic, and porcelain variations. Thus, this study aimed to investigate how the manufacturing materials of Koar® filter holders impact the sensory profile of coffee beverages, as perceived by consumers. A group of 100 consumers were used, and the methods of check all that apply (CATA), and acceptance testing were applied. The results revealed significant variations in eight sensory attributes assessed by consumers. The beverages prepared with ceramic and porcelain filter holders exhibited similar sensory profiles, contrasting with those produced using acrylic and stainless steel. These sensory findings emphasize the impact of the Koar® filter holder material on the coffee beverage's sensory attributes and underscore the importance of understanding the specific perceptions and needs of the target audience.

Practical applications

Considering the importance of the studies with consumers, this research presents findings that are very important for industries in the equipment production segment for the coffee beverage extraction process. Based on the results presented in this study, industries can develop products with specific materials that can enhance the sensorial attributes of the coffee beverage according to consumer preference.

The Children's Personal Significance of Olfaction Questionnaire (ChiPSO) is a measurement tool for assessing the importance of olfactory information in children. Due to limited research on the importance of olfaction in Chinese children, this study aims to translate the ChiPSO into Chinese and validate this version, thereby examining its applicability within the Chinese context. The study involved 1015 participants aged 6–15 years, with confirmatory factor analysis (CFA) used to evaluate the questionnaire's factor structure, alongside tests for internal consistency, test–retest reliability, and concurrent validity. The results confirmed a robust three-factor structure (food, environment, and social) with adequate internal consistency and test–retest reliability. Furthermore, concurrent validity was confirmed through significant correlations with the Chemosensory Pleasure Scale for Children and the Body Odor Sniffing Questionnaire. In conclusion, this study effectively validated the ChiPSO-C, proving it to be a reliable instrument for investigating olfactory significance in Chinese children.

Practical Application

The Chinese version of the Children's Personal Significance of Olfaction offers a validated tool to assess the personal significance of olfaction in Chinese children. Researchers and educators can use this tool to better understand and support children who may rely more significantly on olfactory cues for learning and interaction. Furthermore, this tool facilitates cross-cultural research by providing a means to compare olfactory significance across different cultural contexts.

The objective of this research was to determine the intensity and sensory dominance of habanero peppers grown in different types of soils and with different degrees of maturation. Chili samples grown in red soil (Mayan name: K'ankab lu'um) and black soil (Mayan name: Box lu'um) were evaluated in an immature state (green coloration) and intermediate ripening (green-orange coloration) using descriptive analysis (DA) and temporal dominance of sensations (TDS). Sensory representation and classification percentage of chili peppers were evaluated using principal component analysis and discriminant factor analysis. The sensory results demonstrated that intermediate ripening chili peppers presented higher color intensities associated with pungency. Immature chili peppers were characterized by having high odor intensities. The TDS results showed that the dominant attributes were burn feeling, chili flavor, heat, and numbness. Immature chili peppers grown in black soil tend to be burn feeling dominant and chili peppers grown in red soil were characterized as chili flavor. The ripe habanero peppers were chili flavor burn feeling and heat. The correct classification percentage was 89.81%.

Practical Applications

This research exposes the sensory differences of habanero peppers with different degrees of maturation and grown in different types of soils. The findings can serve as a reference for future research on the sensory characterization of pungent and for the industry dedicated to the production of habanero chili and for the gastronomy area in charge of the preparation of different dishes that use habanero chili as an ingredient.

Despite milk's rich nutrient profile, a growing number of consumers are opting for plant-based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption-evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives.

Practical applications

The presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product-specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption-evoked emotions, which ultimately influence product acceptability. As the global shift towards plant-based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives.

Milk has a soothing effect on the capsaicin-induced burning sensation in the mouth. This double-blinded, placebo-controlled, cross-over study aimed to investigate if milk proteins could relieve the capsaicin-induced burning sensation. During each session, the tongue of each participant was exposed to capsaicin twice for 8 min in total. Subsequently, the participants rinsed the mouth with one of three solutions: 5% casein, 5% whey protein, or water. The participants rated the perceived unpleasantness and burning sensation during capsaicin exposure and after rinsing on numerical rating scales. Thermographic imaging and semi-quantitative sensory testing were performed at baseline, after capsaicin exposure, and after rinsing. No significant differences were observed between sessions in any of the measured parameters (p ≥ .053). Scores for unpleasantness and burning sensation varied over time (p ≤ .006). Heat and mechanical sensitivity changed over time (p < .001). In conclusion, rinsing with milk protein solutions did not have any robust effect in this study design.

Practical Applications

It has been suggested that milk proteins could be responsible for the soothing effect milk has on the capsaicin-induced burning sensation in the mouth. The present results indicate that milk proteins are not solely responsible for this effect. Shedding light on the effects milk and its constituents have on the oral mucosa during a state of burning sensation or pain is of importance. This can help determining if specific constituents of milk could be used to relieve meal-related burning sensations as well as illness-related acute or chronic pain in the oral mucosa.