Journal of Sensory Studies最新文献

The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home-use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p < .05). Texture liking was the only significantly different attribute between cooking methods (p < .05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as ‘active,’ ‘enthusiastic,’ and ‘happy’ were stronger than those in the CLT (p < .05). Active and positive attitudes such as ‘adventurous,’ ‘aggressive,’ ‘enthusiastic,’ ‘interested,’ and ‘wild’ were stronger in microwave cooking than in pan cooking (p < .05). The results showed that the ‘IKEA effect’ exists in the self-cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods.

Practical applications

Our research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions.

This research aimed to investigate the occurrence and prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell or taste when infected by SARS-CoV-2, comparing the results with those of individuals who were not diagnosed with the disease and did not show typical symptoms of the infection. One hundred volunteers were recruited, of whom 50 were from the group of people who had COVID-19 and had signs of smell or taste dysfunction (COVID group), and 50 were from the group of people who did not have the disease and did not show symptoms of the disease (Control group). Gustatory tests were performed to evaluate four primary tastes: sweet, salty, sour, and bitter, and olfactory tests were performed to assess odors: coffee, pineapple, lime, and cinnamon. To determine the detection and recognition thresholds, three-alternative forced-choice sessions of tastes and odors were carried out, and intensity scales were used to verify the sensory perception of the participants. Significant differences were confirmed between the groups (Control and COVID) for the detection and recognition thresholds for all tastes and odors. Sour taste was significantly affected in terms of detection and recognition, suggesting that COVID group shows lower sensitivity concerning this taste. Pineapple odor was the most difficult of being recognized by COVID group. The intensity attributed to the stimuli by the COVID group were lower than those of the Control group and differed statistically at the highest concentrations. Data show that individuals in COVID group remained with gustatory and olfactory alterations in sensitivity, detection, and recognition capacity.

Practical Applications

This research demonstrated the prevalence of symptoms of sensory-processing disorders related to gustatory and/or olfactory functions in individuals who tested positive for COVID-19, even after been cured of the infection. They had sensory alterations in terms of detection and recognition capacity, as well as sensitivity. In practice, several factors associated with quality of life are impaired due to sensory-processing disorders, such as food, personal hygiene, safety, and physical or mental illnesses, which lead to a necessity of monitor these individuals as these factors are related to public health.

This study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated-exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.

Practical Applications

The study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

For successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new frozen cooked rice (meal) and frozen dumpling (snack) products, which have different consumption contexts. This study used Nielsen point-of-sale data on new frozen cooked rice and dumpling products in Korea for weeks 1–48 in 2020. The results reveal distinct key factors influencing sales for each product category. The key factors driving the sales of frozen cooked rice are formulation, recipe type, package type, weight diversity, and distribution channel diversity. The key factors driving the sales of frozen dumplings are the main ingredient, dumpling shape, sauce flavor, claim, weight diversity, bundling promotion, and distribution channel diversity. These findings contribute to new product development by increasing the understanding of product attributes and marketing factors in different consumption contexts.

Practical Applications

This manuscript contributes to the field of food consumer studies by comparing the impact of product attributes and marketing factors on frozen food sales in different consumption contexts, such as meals and snacks. The information obtained from this study provides useful insights for researchers in the sensory and gastronomic fields, as well as for food experts and practitioners. The results of this study can be of interest to the gastronomy sector, as we highlighted sensory factors such as main ingredients, sauce flavors, recipe types, and formulations as product attributes that influence consumers' food purchases. These findings can aid researchers and new product developers in the food industry in developing innovative foods that can potentially be incorporated into the sensory experience.

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.