Journal of Sensory Studies最新文献

The study investigates whether the perception of metallic taste (MT) is an aroma or a taste. MT tends to disappear with nasal occlusion, indicating it might be an aroma. However, it also occurs after neurological injuries that affect taste through the facial nerve. The perception of an iron sulfate solution applied to different parts of the tongue (related to the facial and glossopharyngeal nerves) was assessed in 120 healthy volunteers with either open (n = 60) or closed (n = 60) noses. Nasal occlusion significantly reduced the perception of iron sulfate, eliminating it in 31.7% of participants but not completely in the remaining 68.3%. With open noses, the intensity was significantly stronger when applied to the glossopharyngeal nerve region than to the facial nerve. These differences disappeared with nasal occlusion. The conclusion is that metallic perception involves both retro-olfactory and gustatory components, suggesting it is a metallic flavor.

Trial Registration: ClinicalTrials.gov identifier: NCT05227157

Sensory experiments are essential for product characterization and development. One of the main objectives of these tasks is to highlight similarities and differences among the target products. For this purpose, cluster analysis of the products can be helpful in investigating the relationships among the products. To perform such an analysis, we propose two methods: a new original method named ClusMB, and one based on clustering on the STATIS axes. The methods are demonstrated in two case studies involving Check-All-That-Apply (CATA) and projective mapping, but can easily be extended to other methods producing multi-block data structures. A paradox is highlighted to show the importance of these new methods in overcoming the theoretical limitations of average or contingency tables. To aid the interpretation of the outcomes, insightful indices are provided to quantify subjects' agreement and contribution to the chosen clustering solution.

In the development of operational rations, products designed to meet military demands must support adequate nutritional intake to enhance performance in missions and operations. In this sense, the present study adopted a co-creation methodology to develop a product intended for inclusion in operational rations, guided by the perceptions of Brazilian military personnel with experience in using these rations. An online questionnaire was conducted to collect both structured and unstructured data, framed as a co-creation task involving 360 members of the Brazilian Army. The results revealed a clear preference for a product with a high protein content (specifically, whey protein), chocolate flavor, bar format, and soft texture among different presentations, flavors, and formulations. This approach addresses existing questions about developing optimal products for military personnel and offers industrial and academic insights for tailored product development in specialized sectors.

The impact of correct and incorrect brand information on consumer preferences and emotional responses to premium and budget instant coffee products was investigated. Acceptance ratings, just-about-right scale for sensory attributes, and emotion response profiles were used to explore product quality and brand information influence on sensory evaluations. A significantly stronger brand effect was noted for premium products, compared with that of intrinsic attributes on consumer preference and emotions. Premium product showed high acceptance ratings and positive emotional responses when brand information was correct. Budget products showed a strong reliance on intrinsic qualities. The penalty analysis indicated that the products had different attributes requiring improvement based on brand information, highlighting the association between premium brand expectations and product quality. Leveraging brand information for premium brands is important to enhance consumer satisfaction and emotional engagement. Economic brands should focus on improving their intrinsic qualities.

This study used text highlighting (TH) and online questionnaires to assess awareness and perceptions of Canastra cheese safety and quality and their impact on purchase decisions. A total of 100 participants performed the TH method in sensory analysis booths, where they read a text about Canastra cheese and used colored pens to highlight terms they liked or disliked. After completing the task, participants responded to attitudinal questions using Likert scales. An online questionnaire was distributed to another 100 Canastra cheese consumers to assess their perceptions of food safety and product quality. The results revealed a positive perception with high participant engagement, though consumer awareness could be improved. Women gave higher credibility on certification and legislation statements. Safety perception significantly influenced purchase intention, with state certification seals having the most significant impact. Canastra cheese has the potential to establish itself as a high-quality and safe cheese. However, increasing consumer awareness, enhancing legislation, and implementing effective communication strategies are essential to promote and recognize it and similar artisanal products.

Across three experiments conducted for this research, it is evident that limited cognitive resources do play a role in the influence of product contagion effects. This research examines how cognitive resource limitations affect consumer evaluations of the product contagion. Results indicate that consumers have the ability to process a product context and to transfer stronger negative contagion effects when they expend less cognitive effort on fewer products or when they are under low cognitive load conditions. In addition, we also use good gestalt to explore the negative contagion effects. Consumers could expend fewer cognitive resources and lower their evaluations when products are arranged in a high degree of closure. The theoretical and practical implications of these findings are discussed.

Traditionally, the sensory characteristics of virgin olive oil (VOO) have been described by descriptive analysis (DA) carried out by panels of trained judges, with limited use of rapid descriptive methods for this product. Additionally, subjective knowledge (SK) helps identify differences in consumers' levels of knowledge and their perception of quality. This study aimed to compare the conventional descriptive characterization of VOO across different commercial qualities and sensory profiles with the description obtained through the Rate-All-That-Apply (RATA) methodology, along with acceptability evaluation from 115 frequent consumers of VOO. A hierarchical cluster analysis allowed consumers to be separated into two groups with different levels of SK. Cluster 1 (n = 62), characterized by lower levels of SK, assigned similar acceptability scores to all samples, indicating an inability to differentiate between the commercial qualities of VOO. Participants in this group did not perceive defects in any of the samples evaluated, nor did they demonstrate a preference for a specific sensory profile. These results indicate that frequent consumption of olive oil does not necessarily correlate with knowledge about the product and its quality. Cluster 2 (n = 57), characterized by higher levels of SK, assigned acceptability scores based on the commercial quality of each oil, showing a preference for the extra VOO sample characterized by flavor intensity, odor, pungency, and bitterness. The use of the RATA methodology with this group of consumers enables us to describe both the positive and negative characteristics of olive oil in a manner comparable to DA.

Clean-label meat products are trending in the food industry; however, they are little known by consumers. In this context, the present work aims to: (i) assess the sensory characteristics of fresh sausage supplemented with natural additives through the application of ultra-flash profile (UFP) and (ii) investigate consumers' knowledge of clean-label meat products using check-all-that-apply (CATA) questions. Fresh sausage formulations were prepared from different concentrations of celery and rosemary extracts with curry. The results showed that different concentrations of these natural additives corresponded to different sensory profiles. The attributes that most effectively distinguish sausages are their red color, flavorful seasoning, juiciness, and spiciness. The results from CATA questions indicate a lack of understanding regarding chemicals and additives in food, as well as about clean-label. Clean-label meat sausage appears promising as consumers place a high value on natural additives. The remaining challenge for the meat industry's marketing sector is to establish a connection between natural additives and clean-label products in the minds of consumers.