Journal of Sensory Studies最新文献

This study investigated how varying viscosity levels in doenjang soup affect consumer perception, focusing on mouthfeel and kokumi, a sensory attribute associated with flavor continuity and richness. Four samples were prepared with increasing concentrations of starch (0%, 0.5%, 1.0%, and 1.5%), and evaluated by 113 Korean consumers using hedonic scales, Just-About-Right (JAR) scaling, Check-All-That-Apply (CATA), and open-ended responses. Results indicated that the 0.5% starch sample received the highest overall liking and mouthfeel liking scores. In contrast, the 1.5% sample was rated significantly lower due to heavy and coating mouthfeel (p < 0.05). PLSR analysis revealed that attributes such as clean and light mouthfeel, tofu aroma, and well-aged appearance were positively associated with consumer acceptance. In contrast, high viscose appearance and dense mouthfeel negatively influenced liking. Although kokumi-related terms (e.g., tofu aroma, umami taste) were more frequently selected in high-viscosity samples, kokumi liking did not significantly differ across conditions. These findings suggest that moderate viscosity enhances mouthfeel and improves overall consumer acceptance without compromising the flavor profile. This study provides new insights into the optimization of sensory characteristics in traditional fermented foods through viscosity control.

The plant-based chocolate market has been growing in recent years due to consumer preference for environmentally friendly plant-based foods, as well as those who are avoiding milk ingredients due to lactose intolerance. The study aimed to evaluate the sensory properties of plant-based chocolate in comparison to conventional milk chocolate using two different studies (1) Hedonic scales and check-all-that-apply [CATA] and (2) temporal-check-all-that-apply [TCATA]. All assessors (n = 94 for the first study and n = 81 for the second study) were interested in plant-based alternatives, and they were asked about their beliefs about plant-based chocolate before and after consumption during the TCATA study. The plant-based chocolates were found to have different sensory properties than the milk chocolate (in both the CATA and TCATA task) and were associated with more bitterness and powderiness than the conventional chocolate, as well as being less sweet and leading to mouthcoating. The plant-based chocolates were also associated with off-flavors. The milk chocolate sample was associated with sweet, milky, melts in mouth, and cocoa, which increased liking. The assessors' beliefs about plant-based chocolate were influenced by their consumption as their selection of tasty and familiar increased after consuming the plant-based chocolates while the selection of healthy, sustainable, expensive, and natural significantly decreased. This study identified how consumers perceive the sensory properties of plant-based chocolates, as well as identifying how their beliefs about plant-based chocolates can be impacted after consuming the food.

This study examined whether two rapid sensory profiling methods—Check-all-that-apply (CATA) and Napping—could serve as practical alternatives to conventional descriptive analysis (DA) for traditional Korean doenjang. DA was performed by trained panelists (n = 6), while CATA (n = 96) and Napping (n = 29) involved untrained consumers. Both approaches captured major sensory attributes and successfully differentiated among samples, with multivariate patterns showing strong similarity to those from DA (Rv > 0.7). Terms like meju, tofu, soil aroma, and saltiness were commonly reported across all methods. However, Napping was less consistent in capturing subtle aroma nuances, likely due to its unstructured nature. Although CATA and Napping are less detailed than DA, they offer practical value, particularly when speed and accessibility are essential. With minor adjustments, such as reference descriptors or hybrid procedures, their effectiveness could be further improved—making them promising tools for profiling complex fermented foods like doenjang.

The purpose of this study was to determine the influences of product pHs on retronasal thresholds of nine kokumi peptides commonly found in fermented soybean foods. The following nine kokumi peptides were used in this study: γ-EV (γ-Glu-Val), γ-EW (γ-Glu-Trp), γ-EY (γ-Glu-Tyr), γ-EF (γ-Glu-Phe), γ-EL (γ-Glu-Leu), γ-EM (γ-Glu-Met), γ-EE (γ-Glu-Glu), γ-EH (H-His-Glu-OH), and γ-EVG (γ-Glu-Val-Gly). Retronasal threshold testing was conducted using five series of the 3-ascending forced-choice (3-AFC) method on water-based matrices with three different pH levels (pH 5.0, 5.3, 5.8). Overall, BET values of kokumi peptides decreased (p < 0.05) with increasing pH. This result suggests that a lower kokumi peptide concentration is required for humans to detect components (kokumi) of fermented food-related kokumi taste at pH 5.8 than the kokumi peptide concentration at pH 5.0–5.3. In other words, human-detected kokumi perception is better recognized at a product pH of 5.8. In addition, the DoT value of each kokumi peptide was only higher than 1 in γ-EF, which affected the peptide involved in the kokumi flavor of doenjang.

The addition of umami substances can reduce the sodium content of foods by enhancing their umami, kokumi, and the overall liking for foods. The objective of this study was to determine the effects of the type of flavoring ingredient added to doenjang soup on consumer liking and perceptions of kokumi. Doenjang soup was evaluated without additives and with monosodium glutamate, glycine, and disodium succinate. Consumer acceptance testing revealed (N = 113) that doenjang soup with MSG was the most accepted for all taste-related attributes, including kokumi. Consumers' perceived sensory characteristics differed according to the additives, and doenjang soups with MSG were perceived to possess high gu-soo, kokumi, and umami tastes. The doenjang soup with glycine and disodium succinate was not well accepted by consumers, suggesting these ingredients may require optimization to enhance umami and kokumi perceptions compared to MSG.

This study aimed to investigate how sensory factors in the packaging design can meet packaging usage requirements for the elderly. Through semi-structured face-to-face interviews with the elderly, the study used qualitative research to gather detailed experiential data. Three positive functions of combining visual and tactile senses in packaging design were identified by the study: (1) conveying product information, (2) guidance on the package opening method, and (3) facilitating packaging opening. Based on the research results, this study recommends improving the usability and user experience by optimizing the application of multisensory factors in packaging design. This study expands the application of sensory design theory in packaging by emphasizing functional use and provides empirical evidence and case studies to support the development of age-friendly packaging research.