Journal of Sensory Studies最新文献

Polarized projective mapping (PPM) employs reference samples called poles, positioned in the sensory space, to which samples are compared. This structure enables comparisons across sessions. Selecting the right poles is therefore critical for accurate and reliable comparisons. The current study examined whether simple poles (single fruit juices) or complex poles (fruit juice blends) better represented the sensory space in PPM using a trained panel (n = 12). Thirteen commercial fruit juices, including single juices and blends, were assessed using projective mapping to understand product diversity and select three simple and three complex poles. PPM was then conducted using simple poles in one session and complex poles in another. Six of the thirteen juices used in PPM and three new juices were evaluated to validate the results. Findings indicated that while both simple and complex poles described the product space, simple poles were more able to capture the diversity of the sensory space.

Practical Applications

The study's insights into appropriate pole selection in PPM for complex product sets contribute to the technique's usability and robustness. The guidance on pole selection ensures selected poles anchor the product space, enabling meaningful comparisons across sessions. The finding that simple poles are able to describe complex product sets may assist in minimizing fatigue, a common challenge in evaluating complex products like wine, spirits, and cider. By addressing the unique challenges of complex products, this research enhances the useability of PPM as a valuable tool for comprehensively evaluating sensory characteristics in product categories prone to fatigue and limited consumption.

This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose addition by up to 18% without compromising acceptance (CAT = 9.76%) and by up to 52% without promoting the rejection of the beverage (HRT = 5.61%). Consumers who were reducing the sucrose addition exhibited a reduction in CAT (6.54%). Consumers of sweetened and unsweetened coffee had different perceptions regarding the sweetened beverage, thus, research involving coffee consumption should be segmented between these two groups. As a strategy, we suggest that the reduction of sucrose should be gradual and associated with information about its health benefits.

Practical Applications

The results are relevant for those interested in understanding the habits of consumers of sweetened and unsweetened coffee and providing an estimate of the tolerance of consumers of sweetened beverages when reducing the sucrose content in coffee beverages. Considering the volume and regularity of coffee consumption by Brazilian consumers, these findings can contribute to the development of a strategy to reduce sugar consumption. This information also supports the production sector in developing ready-to-drink beverages, prepared by industries and coffee shops or available in vending machines, indicating that the concentration of added sugar provided can be reduced, as long as a sufficient amount is maintained not to impair the acceptance of the beverage. Additionally, the data are important for sensory analysis researchers, enabling them to better adapt coffee beverage tasting conditions to consumer expectations and, thus, obtain more reliable results.

Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory stimulation (olfactory training, OT). We verified if OT will improve one aspect of emotion knowledge — the ability to match emotional facial expressions. Eighty-three children (39 boys) aged 6–9 years were randomly assigned either to an OT group (OTG) that smelled a set of four odors (lemon, cloves, eucalyptus, rose) twice a day for 12 weeks or to a placebo group that performed the training with odorless stimuli. Children in the OTG (n = 40) matched emotional facial expressions significantly better after OT as compared with their baseline score. This effect was not present in the placebo group (n = 43) whose scores remained the same after OT.

Practical applications

This novel finding suggests the potential of olfactory stimulation in supporting emotion knowledge in children and bridges recent findings in sensory studies, psychophysiology, and emotional development. Further studies are necessary to delineate which aspects of emotion knowledge might be enhanced by OT. In future, OT might be potentially included in programs designed for groups with specific emotion knowledge deficits.

Crossmodal strategies have been proven to be useful to enhance sweetness perception, although, in general, the segmentation of consumers is not an essential part of this kind of research. The aim of the present study was to determine if a set of crossmodal strategies could be useful to modify sweetness perception in three different age groups: young, middle-aged, and senior adults. A butter cookie and a milkshake sample were reformulated (appearance and aroma of both samples, and the mouthfeel of the milkshake) to assess liking and perception of overall flavor and sweetness intensities. Results suggested that adding a sweet-related aroma enhanced sweet taste/flavor intensity, without affecting liking ratings, for all the studied age groups. Liking and the ratings for flavor and sweetness intensity were significantly different among age groups, but no interactions “sample x age” were identified, suggesting that crossmodal interactions were similar for all age groups.

Practical Applications

The growing demand for low-sugar foods has led food companies to reformulate their products, requiring research into the best ways to develop successful low-sugar alternatives. Research on potential crossmodal interactions is useful to guide companies to attend consumers' demands, but there is a lack of information on how to adapt the most successful strategies to each consumer segment (beyond cross-cultural studies). Results of the present research include interesting data on three different consumers' segments and their perception of two kinds of products in which cross-modal strategies were used to reformulate a control sample: a solid food -exemplified using a butter cookie- and a beverage -exemplified using a milkshake-.

Well-being (WB) is defined as a healthy state of mind and body. It consists of mental, physical, and social domains. In our everyday life, we perceive millions of odors from our environment, which have a role in social communication, protecting us from the environmental hazards and in our quality of life. A lot is known about the association between olfaction and depression; however, the relation between WB and olfaction remains unexplored. In the study, we reanalyzed 122 healthy subjects (mean age of 26 ± 3 years; 58 men/64 women). WB state was examined using the 42-item, General habitual well-being questionnaire and olfactory sensitivity was assessed using the Sniffin' Sticks test. We found out a significant positive correlation between the WB and olfactory sensitivity r₁₁₉ = .21, p = .023. Therefore, it is evident that even in healthy subjects, there exist a positive relationship between the sense of smell and the WB state. This connection may offer valuable insights into potential indicators of future mental health conditions.

Practical Applications

The sense of smell plays a critical role in establishing social connections, including kin recognition and the development of sexual relationships. Olfactory loss serves as an early indicator for depression. Likewise, in individuals without apparent health issues, assessing smell function can serve as a potential precursor for identifying mental health conditions. Consequently, it is advisable to integrate smell testing into routine medical simulation training.

Ninety-eight (n = 98) military personnel from the Brazilian Army Special Operations Forces (SOF) participated in 10 Focus Groups to discuss the suitability of Combat Operational Rations with the service doctrine. The operational rations provided partially meet the operational and doctrinal demands of the SOF. Although the military personnel felt secure with the rations provided, the need to customize kits with locally sourced food items before the start of the mission and complaints about the excessive packaging volume were the categories that showed the highest level of engagement. The insights obtained for improving the rations indicated the need for adjustments in palatability, menu variety, modularization, practicality, and an increase in the nutritional content of macro and micronutrients. Further studies should be conducted in partnership with military technical sectors and strategic defense companies to assess the feasibility of developing rations better aligned with the SOF doctrine.

Practical Applications

Addressing the challenges identified in the Rations used by the Brazilian Army Special Operations Forces (SOF) is crucial for improving the readiness and performance of elite military units and offers valuable insights for academic research. This benefits the academic community by demonstrating the real-world relevance of nutrition science, food technology, and logistics in military settings. Furthermore, the collaboration between military technical sectors and strategic defense companies presents an opportunity for industrial innovation. Companies involved in producing and supplying rations can use these findings to develop more suitable, efficient, and cost-effective products tailored to the unique demands of SOF units.

This study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra-flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli on sourness. s showed that PM with UFP had a combined explained variance of 47.4% with beer, wine, and makgeolli grouped separately. However, when participants were separated based on wine knowledge, low wine knowledge participants placed Shiraz close to makgeolli indicating participants were using a different metric in grouping the alcoholic beverage samples. When participants were tasked with using polarized sensory positioning (n = 91) to characterize makgeolli and wines, participants regardless of wine knowledge showed that wine and makgeolli had unique sensory traits and thus should be categorized differently.

Practical Applications

Research on KRW (makgeolli) is relatively limited in Western societies and this study attempts to understand how participants categorize makgeolli in New Zealand among different alcoholic beverages using projective and characterizing methods. Based on the categorization theory, it is important to position the product properly in the food and beverage categories as consumers may use the category cues to evaluate makgeolli and use products such as beer or wine within the same category as price anchors for makgeolli's price in the market. The results showed that participants categorize makgeolli differently compared to wine and beer; therefore, it would be beneficial to position makgeolli separately. Practical applications may include creating a separate section on a restaurant beverage menu, a webpage on an alcoholic beverage seller's website, or a small sub-section on the retail store shelf. Placing makgeolli in the wine section as previously suggested is not recommended.