Journal of Sensory Studies最新文献

The ability of cassava root to be softened within a short period, being easy to chew, and dissolving easily upon biting, otherwise known as cassava root mealiness, is one of the major attributes of boiled cassava roots. This study aimed to identify the attributes of cassava root mealiness from consumers' end and evaluate consumer acceptability of boiled cassava roots. A well-structured questionnaire comprising of a 9-point hedonic, Just About Right (JAR) and Check-All-That-Apply (CATA) test was administered to 120 respondents to elicit information on cassava root mealiness (CRM) attributes and to evaluate four cassava varieties (danwarri, suppi, akpu, dangbo) for consumers' acceptability of boiled cassava in the selected LGAs of Benue State, Nigeria (Vandekya, Ushongo, Konshisha and Gwer East) using purposive sampling techniques. Data collected were subjected to Analysis of Variance (ANOVA) using statistical packages for social science (SPSS) and XLSTAT packages. CRM for the four cassava root varieties were dissolving easily, easy to chew, and softness. The CATA test showed that the most important mealiness attributes of boiled cassava roots were dissolving easily (80%) > being easy to chew (78%) > being moderately soft (76%). The JAR test results also revealed that the softness and chewiness of danwarri and suppi cassava varieties scored above 50%, just about right (JAR) values. The acceptability test showed that danwarri variety was scored 7.48 > suppi (6.68) > akpu (5.44) > dangbo (4.19) in that order. This information, with an in-depth laboratory characterization of the raw roots, will assist breeders in developing improved cassava varieties that are mealable and acceptable to the consumers.

Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non-communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness perception and juice acceptance, thus providing new insights for developing products with a sugar substitute ingredient. Two studies were conducted, both with adults and children. First, five sequential difference thresholds for reducing apple juice into mixed grape nectar estimated the concentrations that could be reduced without affecting the perception of sweetness by 50 adults and 50 children. The second study evaluated the consumers' liking and sensory characteristics using the Check-All-That-Apply test of the five estimated thresholds, by 120 adults and 110 children. The results indicated that it was possible to reduce the apple juice of mixed grape nectar without affecting the perception of sweetness while keeping an adequate acceptance.

Eye movements scan objects and features in our environment, with color being fundamental to visual experience. Individual variations in color vision create diverse perceptual interpretations. Eye tracking provides objective quantification of these perceptual differences through fixations and gaze patterns. This review consolidates research on eye tracking methodologies for assessing color discrimination abilities. Metrics like fixation duration, saccadic patterns, and pupillary responses have proven sensitive to variations in color perception. Distinctive eye movement patterns emerge as potential markers for color vision deficiencies, variations in color naming, and how context affects color perception. Eye tracking effectively measures color perception objectively and identifies anomalies in color vision. The technology reveals how individual differences in color processing influence visual attention, offering insights into the relationship between physiological color processing mechanisms and behavioral responses to colored stimuli.

Lassen, R.S., Sant'Anna, V., Leães, F.L., Lima Filho, T. and Dupas de Matos, A. (2025), Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. J Sens Stud, 40: e70030. https://doi.org/10.1111/joss.70030

In the Abstract, ~4 g/L should be corrected to ~10 g/L. The corrected sentence is: “Data from this study show that food producers can reduce salt content in pickles down to ~10 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L).”

In the Conclusion, “For both acidifiers, results indicated that it is possible to reduce salt at similar levels (~ 4 g/L) without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L)” should be corrected to: “For both acidifiers, results indicated that it is possible to reduce salt by ~ 4 g/L without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L).”

We apologize for the errors.

Despite the recognized impact of brand names on consumer behavior, limited research has specifically explored how brand names affect customers' fruit quality perceptions and preferences. The main objective of this study was to investigate the effects of apple brand names, as a case study, on consumers' brand recognition and preferences, considering their purchase and consumption behaviors and demographics. Consumer preferences toward four apple brand name categories were specifically investigated: sensory component names (SCN), metaphoric names (MN), non-metaphoric names (NMN), and innovative spelling names (ISN). A total of 526 Canadian residents participated in an online survey, and 517 submitted responses were accepted. Names from the SCN category were liked the most and disliked the least. Names from the MN category were disliked less than those from NMN and ISN categories. Names from the ISN category were disliked the most. Overall, the results highlighted the significance of brand names, with SCN being associated with greater recognition and preference.

Descriptive sensory analysis was used to characterize the flavor changes of peanuts during boiling. The attributes investigated were rawness, astringency, and bitterness. Samples of peanut sauce prepared with seed coating and without seed coating and taken at different cooking times (1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17 peanuts without coating) evaluated 12 coded samples served in random order using a scale of 7 points. The average results showed that the rawness decayed during cooking and that obtaining a close-to-neutral sauce character took about 90–120 min. These times are longer than what is used during dry roasting of peanuts. The sensations of rawness, astringency, and bitterness are also perceived more strongly when peanuts are cooked in water than when peanuts are roasted under less humid conditions. Astringency and bitterness are the primary attributes contributing to the complex rawness sensation of the peanut sauce.