Journal of Sensory Studies最新文献

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.

Front-of-package labeling (FoPL) systems often use text and visuals to help communicate information about nutrients potentially linked to chronic diseases. While systems like the European Nutri-Score and the Latin black octagon emphasize clear warnings, the magnifying glass, adopted in Brazil and Canada, lacks clarity in its semiotic interpretation, warranting further study. This research conducted two experiments to assess the magnifying glass's impact on consumer choices: one with eye-tracking (n = 30) and another without (n = 408). Fot this, mock packages of dulce de leche were developed for the study. These packages featured statements such as “High in added sugar,” “High in saturated fat,” and “High in added sugar and saturated fat,” presented with or without the magnifying glass symbol. Results showed that combining “High in (…)” warnings with the magnifying glass had a weaker effect on reducing product choice than text-only labels. Additionally, dual-nutrient warnings (sugar and saturated fat) consistently had a stronger negative effect on choices than single-nutrient warnings, regardless of the symbol.

This paper explores consumer behavior during online flight searches using eye-tracking technology, focusing on visual attention and decision-making on e-commerce platforms. The study involved 32 university students, aged 19–25, tasked with finding flights based on specific requirements. Data were collected using the Smart Eye AI eye tracker and analyzed through heatmaps, gaze mapping, and areas of interest (AOI), with supplementary questionnaires assessing digital literacy and prior experience. Results showed only 25% of participants successfully met the task criteria, highlighting challenges with website clarity and search complexity. Eye-tracking metrics revealed user focus on search fields and flight details, while peripheral elements like advertisements received minimal attention. Findings stress the importance of clear information presentation and user-friendly interfaces to reduce cognitive load and improve decision-making. Recommendations include refining visual elements, optimizing ad placement, and simplifying search processes to enhance user experience in online ticket sales.

Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's α, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.