Journal of Sensory Studies最新文献

Marketing theory and practice are increasingly interested in the role of olfactory sense; however, critical questions remain about its role in influencing purchase preference. This research investigated how and why the order of olfaction sensory sampling of products influenced consumer preference. Specifically, this research explored the moderating role of cognitive cues and familiarity principle on order effect. Through three experimental studies, we found that: (1) When consumers sampled three or up to five scents sequentially, they preferred the first sampled scent. (2) When consumers were informed that a certain scent was the last sample of a sequence of products, consumer preference for the last sampled scent was enhanced. (3) when consumers sampled familiar and unfamiliar scents sequentially, they preferred the familiar scent.

With the demand of dog food production continuously rising, the use of sustainable chicken ingredients must be considered. However, given the current trends, pet owners' preferences for fresh chicken over chicken by-products is putting a strain on the global demand for overall chicken protein sources. The objectives of this study were to develop a sensory profile, assess consumer acceptance, and separate and tentatively identify volatile compounds from five different dry canine foods. Descriptive sensory analysis, consumer acceptance, and qualitative analysis utilizing gas chromatography–mass spectrometry (GC–MS) coupled with the headspace solid-phase microextraction (SPME) method was performed on five dry canine foods containing different chicken protein sources. Five highly trained descriptive panelists identified 12 aroma and six appearance attributes for each canine food. For consumer acceptance testing, dog owners were recruited to evaluate the five canine foods for aroma, appearance, and overall liking. Consumers preferred the chicken by-product meal dry canine food and scored it the highest in overall liking, as well as aroma and appearance. Separation and tentative identification of 13 volatile compounds were determined from the highest probability (≥ 75%) and intensity scoring of each compound found in each sample. The majority of volatile compounds consisted of carboxylic acids and aldehydes. Hexanal, heptanoic acid, 2-heptanone, and octanoic acid seemed to be related to oxidized oil aromatics while acetic acid, propanoic acid, and butanoic acid correlated closest to the liver attribute. This study showed that dry canine foods containing different chicken protein sources had similar aroma, appearance, and volatile profiles.

This study examined the effect of texture, music, and smell on the taste and pleasantness of food. Fifty-three volunteers assessed the bitterness and sweetness of carrots of three different textures (puréed, boiled, and chipped) while listening to music and/or smelling vanilla or coffee and evaluated the pleasantness of food with music, with smell alone, and with music and smell together. The auditory and olfactory stimuli used were either congruent or incongruent with bitter-tasting and sweet-tasting foods. We found that music or smell modulated food taste only when they were congruent with it. While congruent music or smell, presented alone, affected taste and hedonic valuation, their simultaneous presentation did not show a comparable effect. Further experiments with different stimuli or a combination of modalities would be necessary to draw final conclusions on whether the concurrent presentation of music and smell has an additive effect on taste.

We examined the cross-cultural sensory experiences of Baijiu, with a focus on the roles of novelty and familiarity in shaping these mixed, sometimes paradoxical, sensations. We considered international tourists tasting Baijiu in China, with thousands of years of history in wine-making. Content analysis was employed to analyze 43 reviews selected from 137 TripAdvisor entries. Themes emerged from coding and interpretation, enhanced by cluster analysis. We found that drinking involvement and the atmosphere amplified the persuasive influence of acquaintances, regions, and places in creating exotic drinking adventures. Familiarity enhanced pleasurable sensory experiences more than novelty because a higher level of risk was associated with trying exotic drinks. Paradoxical discourse surrounding Baijiu was influenced by various intrinsic attributes, situated within the broader context of the regional wine cultural complex. These insights have important marketing implications for liquor manufacturers and place-based branding challenges in the context of a rapidly globalizing marketplace.

Bundling a new product with popular products is a common strategy for new product introduction. In order to investigate the influence of the bundle design on consumers' perceptions and evaluations, we conducted two experiments to examine how the color contrast between the packaging of the new and popular yogurt products within the same bundles affected participants' ratings of the new products. In Experiment 1, 80 participants were asked to rate their taste expectations concerning the new products without flavor labels but bundled with popular products. The results revealed that the color contrast between the red packaging of the new products and the yellow packaging of the popular products reduced the expected sourness of the new products. In Experiment 2, 80 participants rated the attention they paid to and the expected prices of the new products bundled with popular products. The results revealed that high color contrast between the packaging of the new and bundled popular products could attract more attention to the new products and lead to higher expected prices. Collectively, these findings demonstrate that the color contrast between the packaging of new and popular products can affect consumers' expectations concerning the new products in bundles. These findings suggest that the strategic use of color contrast may attract consumers' attention to the new products and increase their price expectations, which has direct implications in the design of product bundles.