Journal of Sensory Studies最新文献

This study evaluated the impact of sensory claims on cachaça labels regarding consumer perception and sensory acceptance using complementary techniques: Text highlighting (TH), rate-all-that-apply (RATA), and acceptance testing. A total of 117 consumers participated in the study, evaluating three experimental label versions (no claim, textual sensory claim, and sensory wheel claim) applied to a single commercial sample of oak barrel-aged cachaça. An initial online questionnaire characterized participants' sociodemographic profiles, consumption habits, and preferences. In the experimental phase, the TH technique was employed to identify which graphical and textual elements most influenced consumer perception. Subsequently, sensory evaluation was conducted using RATA and hedonic scaling. Participants were predominantly young adults (18–28 years, 79.5%) with occasional consumption frequency (72%). Results showed high consumer engagement with the TH technique (highlighting rates: 17.9% to 83.8%) and a predominance of positive sentiment. Sensory claims, especially in textual format, significantly increased consumer engagement and positive evaluations. The textual claim also reduced negative perceptions (e.g., alcoholic and harsh flavors) while enhancing desirable attributes (e.g., sweet aroma, woody notes), resulting in a significantly higher acceptability score (6.53) compared to the sample without a claim (5.99; p < 0.05). This integrated approach highlights the influence of extrinsic information on sensory perception and underscores the role of label design in shaping consumer behavior. The findings support the use of sensory marketing strategies to enhance product positioning and offer insights for labeling practices and regulatory frameworks.

The consumption of specialty coffee has been growing and attracting an increasing number of enthusiasts both in Brazil and worldwide. Annually, new research is conducted to understand consumer perceptions regarding the nuances of this beverage. This study aimed to explore the sensory perceptions of specialty coffees using the Temporal Dominance of Sensations (TDS) methodology across different roast levels, comparing responses from trained panels and regular consumers. Using samples of Coffea arabica from Minas Gerais in Brazil, the study applied the TDS technique to assess the sensory impact of three distinct roast levels (light, medium, and dark) on both primary (category-level attributes per the SCA Flavor Wheel) and secondary (sub-category descriptors) attributes. Coffee samples were analyzed by a panel of trained evaluators based on the Q Grader training protocol and a group of regular specialty coffee consumers. The results revealed distinct sensory profiles across roast levels, with notable differences between trained panelists and consumers. Light roasts were associated with sour and fruity notes, especially by trained panelists, while consumers more often perceived bitter and fermented attributes. Medium roasts showed greater sensory balance, and dark roasts were predominantly bitter for both groups, though trained panelists also identified fermented and alcoholic notes more clearly. Trained evaluators demonstrated greater sensitivity and were able to discern a wider range of sensory attributes. In addition, they spent less time selecting the first sensation and showed higher dominance rates for most attributes compared to the panel of regular specialty coffee consumers for both primary and secondary attributes. This divergence not only emphasizes the role of sensory training in enhancing perceptual acuity but also underlines the importance of aligning coffee sensory claims with consumer expectations and perception.

Consumer preferences for convenience and durability have historically driven demand for plastic-packaged products. However, increasing environmental awareness has spotlighted pro-environmental behaviors like purchasing fresh produce without plastic packaging. Using the Theory of Consumption Values, this study explores the role of functional and emotional values in shaping pro-environmental intentions. A survey of 375 consumers reveals that functional and emotional values significantly influence purchase intent, while greenwashing, subjective norms, and self-indulgence impact emotional value. Importantly, a positive relationship is observed between purchase intentions and actual behavior. These findings highlight actionable strategies to align consumer behavior with environmental goals. We conclude that to encourage the purchase of plastic-free fresh products, food business operators and regulators should emphasize the approval of consumer reference groups, as subjective norms have a relevant impact on consumers' emotional values, driving sustainable purchase intentions.

Sweet wines are a culturally and commercially relevant category characterized by complex aromatic profiles. However, no standardized sensory lexicon has been developed specifically for this wine type. This study aimed to construct and validate a dedicated aroma vocabulary for dessert wines produced through grape dehydration. Twenty-four Italian sweet wines, from both red and white aromatic varieties (e.g., Muscat, Malvasia, Recioto, Aleatico), were selected to ensure sensory diversity. A trained panel generated 43 initial descriptors, refined and validated using geometric mean calculations, resulting in 25 attributes grouped into six aroma families and general characteristics. These were applied in a descriptive analysis, with data processed through principal component analysis and hierarchical clustering. The first three components explained over 60% of the variance, effectively discriminating wines by variety. The final descriptors were assembled into an aroma wheel for dessert wines, providing a standardized and practical tool for sensory training, product development, and future sensory-chemical correlation studies.

The present study investigated the effects of misleading aging period information about doenjang on consumers' expectation formation, perception of the actual product's kokumi sensory attributes, and product evaluation. Previous exploratory studies have shown that consumers perceive kokumi by associating it with the deep, rich flavor that develops during long-term aging. Therefore, this study provided consumers with the same doenjang sample but with different misleading aging information (3, 12, and 36 months), and then assessed consumers' perceptions of liking, sensory characteristics, and kokumi intensity (N = 308). The results showed that consumers rated doenjang samples with longer aging period information (12 and 36 months) as having higher kokumi intensity and liking overall, but that the excessively long aging period information of 36 months resulted in negative disconfirmation of expectations compared to the actual experience. Furthermore, correspondence analysis (CA) revealed that the longer the aging information provided, the more strongly consumers perceived the same doenjang sample to be associated with specific sensory attributes such as kokumi, umami, and well-aged. These results clearly suggest that consumers' product evaluations and sensory perceptions are influenced by expectation formation and cognitive biases caused by external information. This study provides a practical application of expectation-confirmation theory in the field of sensory science and has useful practical implications for product information provision and consumer expectation management strategies in the food industry.

The global demand for nonalcoholic wine is growing significantly, driven by evolving consumer preferences, health-conscious trends, and religious considerations. This study evaluates consumers' ability to differentiate wine samples based on alcohol content (12%, 6%, and 0% v/v), perceptions of overall quality, and the motivations and barriers influencing the choice of alcohol-free wine across demographics (age, gender, and education). For this, a sensory evaluation was conducted using a ranking task, where consumers were randomly presented with the three wine samples and asked to rank them from highest to lowest alcohol content. Subsequently, participants rated the overall quality and reported the motivations and barriers influencing their choice of alcohol-free wine. A total of 59 participants (57.6% female and 42.4% male) took part in consumer acceptance testing and surveys. Sensory analysis revealed that 88.14% of participants correctly identified the original wine (OW), while 76.27% identified the partially dealcoholized wine (PDW) and the alcohol-free wine (DW). Overall quality scores significantly declined with decreasing alcohol content, with DW receiving the lowest score (4.2 ± 2.5), suggesting that ethanol concentration may influence flavor perception and overall sensory preference in the evaluated wines. Safety (52.5%), health or wellness benefits (44.1%), and the desire to avoid alcohol (37.3%) emerged as the primary motivations for consuming alcohol-free wine. In contrast, sensory shortcomings (64.4%), higher costs (25.4%), and limited availability (23.7%) were identified as key barriers to the adoption of alcohol-free wine. Furthermore, educational qualification (PhD > BSc > MSc) and age groups (younger: 18–35 years > older: above 35 years) significantly influenced the motivational factors “for social occasions without alcohol” (χ² = 8.20, p = 0.02) and “health or wellness benefits” (χ² = 9.74, p = 0.04), respectively. However, no statistically significant associations were found between demographic variables and key barriers.

This study evaluated the influence of information about different types of flavorings (natural, nature-identical, and artificial) on sensory acceptance and consumer purchase intentions toward Tahiti lime-flavored yogurts, using the innovative text highlighting (TH) methodology. Considering the increasing consumer demand for natural ingredients and transparency in food labeling, understanding how flavoring information affects sensory perception is highly relevant. A total of 103 consumers participated in sensory acceptance tests, purchase intention assessments, and free listing tasks. Evaluations were initially conducted blind and subsequently repeated after exposure to detailed information about the flavorings using the TH technique. Results demonstrated a significant increase in sensory acceptance and purchase intentions for yogurts containing natural flavorings, whereas a notable decline in purchase intentions was observed for the artificially flavored yogurt. TH analysis revealed that terms such as “Natural,” “Healthy,” and “Accessible” were positively perceived by consumers, while “Artificial,” “Synthesized,” and “Chemical compounds” elicited negative associations. Sensory descriptors like “Sweet Taste” and “Lime Taste” received positive attention, whereas “Bitter Taste” and “Noticeable Aftertaste” were perceived negatively, particularly, after consumers became informed about the artificial flavorings. The findings highlight the critical role of ingredient information in shaping consumer perceptions and purchase decisions. Thus, clear, transparent labeling and educational marketing strategies emphasizing naturalness may enhance consumer acceptance and positively influence purchasing behaviors.