Journal of Sensory Studies最新文献

Goods in a market are typically presented in discrete categories so that consumers can easily find their way among the myriad of products available. However, sub-categorical distinctions are often less clear. This study aimed to explore how consumer perceptions of products within a category relate to their sensory properties. By analyzing how consumers sorted energy bars and the vocabulary used to describe the resulting clusters, we found that consumers generally agree on how they perceive bars high in protein. However, energy bar consumers with high familiarity demonstrated greater levels of differentiation between clusters compared to energy bar consumers with low familiarity. They were also more consensual in their sorting. Furthermore, sensory properties were found to play a larger role in determining product clusters for consumers with high familiarity than with low familiarity. These findings shed light on the factors influencing consumer perception of energy bars. Additionally, this approach offers a simple way to investigate consumer perception of a product category and could be useful to marketers and product developers who wish to refine their offerings to better meet consumer expectations.

Practical Applications

The method for category appraisal described in this paper emphasizes consumer perception of products and factors, such as sensory properties and nutrition facts, that influence these perceptions. It departs from traditional approaches that focus on individual product descriptions and instead focuses on product groupings perceived by consumers. This approach allows for deeper insights to be obtained about product categories as a whole, which can inform effective marketing strategies and efficient product development.

Water is a key ingredient used in proofing of distilled spirits; however, its impact on the sensory perception of distilled spirits after proofing is scarcely reported. In this study, we diluted both aged and unaged spirits from high proof (>55%, alcohol by volume, ABV) down to 40% ABV and used a trained panel to determine if the choice of water type (spring water, distilled water, or limestone water) and proofing method (fast- vs. slow-proofing) affected the perceived taste/mouthfeel characteristics of the final diluted spirits. Results showed that water type and proofing method did not have a significant effect on aged spirits. However, proofing method but not water type had a significant effect on the sensory perception of unaged spirits. Further characterization on the dynamic sensory profiles of fast- vs slow-proofed unaged spirits showed that the slow-proofed unaged spirits were characterized as sweeter at the beginning, with less burn throughout the entire evaluation period.

Practical Application

To our knowledge, this is the first demonstration of using A-Not A test method to determine whether a perceived difference exists between two confusable high alcohol containing beverages. Our findings are of particularly relevance to producers of unaged spirits (i.e., vodkas), as it illustrates the importance of proofing strategies and how they can help to reduce the ethanol related burn sensation in unaged spirits when no other influential congeners are present.

This study tests a model of the relationship between online store sensory environments and consumer responses using the stimulus-organism-response paradigm. The aim is to (a) examine the ability of three online product presentation formats (OPPFs) to induce tactile sensations, (b) identify the effect of tactile sensations upon choice satisfaction, and (c) examine the mediating role of cognitive effort and affective experience. Videos are found to induce the greatest tactile sensations followed by zoom image, whereas static image is found to induce the least. Furthermore, the more tactile sensations consumers experience while shopping online, the higher their emotional experience, resulting in lower cognitive effort and higher consumer choice satisfaction. Affective experience is found to mediate the tactile sensations and choice satisfaction relationship. The original contribution of the research is a newly validated model of OPPFs, tactile sensations, customer experience, and choice satisfaction that extends theoretical understanding of variables previously untested.

Practical applications

The study offers practical results from which small to medium sized, or new start-up, online clothing retailers can benefit. The study shows the advantages of using OPPFs such as videos and zoom images on retail websites to assist shoppers by enhancing the sensory buying experience. Such online retailers may not be able to afford the investment in more complex and costly advanced technologies such as the use of augmented reality in virtual mirroring. The study shows that when online retailers provide videos and/or zoom images on their websites, they allow shoppers to experience greater tactile sensations while evaluating and selecting a product compared to only being able to view it as a static image. Online clothing retailers can continue to rely on these technologies to compensate shoppers for the lack of touch in the online shopping context, which is so important when purchasing clothing.

The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9-point hedonic scale and the Rate-All That-Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.

Practical Applications

The species of Vanilla sp. explored in this work have already been chemically evaluated and presented the components related to the vanilla flavor. However, the mere presence of chemical compounds does not guarantee aroma perception. Their relative concentrations, among other factors that are difficult to determine chemically, are indispensable for generating an agreeable flavor. The only reliable way to determine the acceptability of the flavor is through sensory analysis, applied in this work to prove the commercial potential of native species. Vanilla species native to the Atlantic Forest showed the sensory potential to be used as substitutes for commercial species and to be applied in the genetic improvement of varieties. These native species may be introduced to “gourmet” consumers as vanilla flavors with different nuances. Their production may favor the areas where they are cultivated, bringing economic development to the population, and helping to maintain the forest areas.

The purpose of this study was to determine the retronasal threshold values of capsaicin and dihydrocapsaicin according to the change in serving temperatures. Threshold tests were performed using five series of three alternative forced choice method in aqueous-based matrices at varying temperature levels. The retronasal threshold values of capsaicin at 4°C, 25°C, and 60°C were 1.83, 1.57, and 1.57 mg/kg, respectively; no significant differences were observed. Similarly, the retronasal threshold of dihydrocapsaicin at 4°C, 25°C, and 60°C reached 2.14, 1.71, and 1.78 mg/kg, respectively; no differences based on serving temperature were observed (p > .05). These values were slightly higher than best estimate thresholds reported in different countries.

Practical Applications

Capsaicin and dihydrocapsaicin are two of the major compounds responsible for how we perceive spiciness in food. This study found no differences in best estimate thresholds (BETs) according to the temperature at which the food was served, suggesting that the serving temperature does not impact the recognition threshold of capsaicin and dihydrocapsaicin. This means that the serving temperature does not alter the human perceived spiciness in foods having capsaicin and dihydrocapsaicin above BET levels.

The article discusses an innovative approach to the formation of a sensory panel formed for the purpose of evaluating cosmetic products. Model samples of cosmetic emulsions are proposed, which should help in the initial selection and training of sensory panelists, in order to improve the precision of evaluations. Simple and easily reproducible emulsions (comprising rapeseed oil, sunflower lecithin, water, and xanthan gum) were formulated to represent a specific level of variability associated with a particular property, such as thickness. To confirm that the ability to rank the produced emulsions can be considered a criterion for selecting individuals for the sensory panel—resulting in greater consistency of results—tests involving moisturizing creams were conducted. The study's findings demonstrate that the novel approach to candidate selection, through the assessment of model emulsion consistency, is both effective and justified. This method has the potential to enhance recruitment efficiency by identifying individuals with a high ability to evaluate cosmetic emulsions.

Practical Applications

Those who benefit from the work include professionals and researchers dedicated to enhancing sensory panel selection processes. The main goal was to optimize the sensory panel selection and training process. Reference samples help determine whether potential members have the right skills and potential for sensory evaluation. Selecting individuals with a greater aptitude for assessments based on the sense of touch can be particularly valuable for companies operating in industries where the sensory quality of products is important.

Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texture-modified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.

Practical Applications

Healthy older adults find the modified texture of chicken breasts acceptable. The unique technique applied to modify the texture uses fresh ingredients while offering improved flavor and appearance, which increases the acceptability of meals in a social context. These meals represent an acceptable alternative for older adults in a preclinical state of dysphagia who require meals comparable to unmodified chicken breasts.

This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.

Practical Applications

The results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high-yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

In the face of Taiwan's declining textile industry, companies strive to enhance product visibility but to little avail. Emphasizing personalized marketing in online advertising, they are exploring consumer-preferred streaming adverts. However, the distracting nature of streaming media presents an obstacle. Herein, our research offers a solution. Utilizing audio autonomous sensory meridian response (ASMR), evidenced to significantly amplify skin conductance rate and brainwave activity, consumer attention can be effectively garnered. Studies have found that watching videos with the sound effect of ASMR can help the audience concentrate. Changes in brainwaves and skin conductance rates, when consumers use towel product, can be used to explore whether the participants are affected by ASMR. The results showed that audio ASMR streaming significantly increased the skin conductance rate and the brainwave of left anterior frontal area. This means that audio ASMR can attract consumer attention. The survey results have shown that all hypotheses were supported.

Practical Applications

This research explores the use of autonomous sensory meridian response (ASMR) in online advertising for the declining textile industry in Taiwan. ASMR, a unique sound that captures attention and induces relaxation, has been shown to increase consumer concentration and purchase intention. By integrating ASMR into towel advertisements and analyzing participants' physiological signals, such as skin conductance rate and brainwave activity, the study found that audio ASMR significantly attracted consumer attention and increased purchase intentions. The findings suggest that textile companies should incorporate ASMR into their marketing strategies to effectively engage consumers and boost sales. Moreover, understanding audience preferences for specific ASMR sounds is crucial for achieving the desired advertising effects.

This research investigated cross-cultural differences in acceptance of a plant-based cocoa-flavored ice cream iso-sweetened with different natural sweeteners among Danish and Brazilian consumers. Ideal sweetness, equi-sweetness, quantitative descriptive analysis (QDA), and consumer affective tests were carried out. Results were analyzed through ANOVA and Tukey's means test (p ≤ .05). For consumer tests, Danish consumers (n = 120) and Brazilian consumers (n = 120) evaluated seven samples of a plant-based cocoa-flavored ice cream iso-sweetened with sucrose, blends of sucrose and xylitol (25%, 50%, and 75%, respectively), stevia 95% rebaudioside A, stevia 60% rebaudioside A, and a blend of stevia and xylitol (50%). No significant difference in overall liking was found between the blends of sucrose and xylitol. Samples sweetened with stevia rebaudioside A 95% and 60%, and a blend of stevia rebaudioside A 95% with xylitol 50% were rejected by Danish consumers, whereas Brazilian consumers liked them a little better (5.08, 4.63, and 4.92, respectively), even though there was no significant difference among them (p > .05).

Practical Applications

This study showed that it is possible to reduce sugar content and increase liking in this plant-based ice cream matrix by replacing sucrose with xylitol. This emphasizes that the replacement will work in some places, but in others, it will not make a difference in acceptance; thus, it is a win for the food industry. The results obtained from specific groups require further studies on applying them to different consumers. The differences and similarities in acceptance between Danish and Brazilian consumers for natural sweeteners-sweetened plant-based ice cream emphasize the importance of performing a consumer acceptance study with consumers to whom the products under study are intended.