Journal of Sensory Studies最新文献

Hotel toiletries are standard complementary items found in hotel bathrooms. These commodities are important to consumers, yet minimum research has been conducted on consumers' perception of these hotel toiletries, nor the variables that can influence their preferences. Four focus group sessions were conducted with frequent hotel guests. These groups were separated based on the type of hotel toiletry (shampoo or lotion) and the category of hotel the consumers most regularly visited (i.e., luxury or economy). By the end of all four sessions, a list of 34 attributes for hotel shampoos and 29 attributes for hotel lotions was generated. Perceived differences were discovered such as economy guests testing the products before use, while luxury hotel guests had a “trust” factor in which testing was unnecessary. Additionally, relaxing “spa” like scents for shampoos and thick textures for lotions were important features. Follow-up research has been published to validate the information quantitatively.

Practical Applications

Articles publicly accessible on hotel toiletries are narrow. The investigation provides the groundwork for additional research to be conducted on the hotel toiletry category. The research resulted in various attributes to describe hotel shampoos and lotions, and how economy and luxury hotel guests use hotel toiletries. From the study, hotel owners and managers can explore the various opinions and perceptions of luxury and economy hotel guests regarding hotel shampoos and lotions.

Sensory discrimination testing is conducted for many reasons, including—but not limited to—flavor matching initiatives. When conducting these tests on carbonated beverages, there is not an established protocol on the best way to differentiate these multifaceted products. This is in part due to the formulations exhibiting a spectrum of carbonation (CO₂) levels, flavors and ingredients. This research conducted tetrad tests at four time points of CO₂ dissipation (0, 5, 10, and 15 min) and at two temperatures (refrigerated and ambient) to determine the sample preparation scenarios for which the “high discrimination” and “low discrimination” sample differentiation occurred. Subsequently, a select beverage pair was assessed in the “high discrimination” and the “low discrimination” preparation scenarios using multi-sip Temporal Check-All-That-Apply (TCATA). The objective of this research was to assess if identifying optimal sample preparations that enhanced sample differentiation from a series of tetrad tests allowed for a more discriminatory TCATA assessment. Results indicated that sample preparation significantly affected the ability to differentiate beverages for select attributes, but the “high discrimination” scenario was not always the more differentiating condition. Future work will aim to increase the knowledge of these interactions with additional carbonated products to further validate and generalize these findings.

Practical Applications

Sensory professionals will gain knowledge on how to optimize sample preparation for discovery of scenarios in which carbonated product flavors might be better differentiated.

A range of sensory cues contribute to human wetness perception, yet we know little of how visual modalities are involved, specifically if in-situ physical observations differ from ex-situ online observations. We aimed to assess the effect of stain volume, chroma, size, and hue on the wetness perception of static images, with a comparison to previously collected in-situ data. A total of 440 participants completed the online study, including 18 from an analogous in-situ study. Stimuli varied in physical wetness (0, 2.16 × 10⁻⁴ or 3.45 × 10⁻⁴ mL mm⁻²), stain chroma (clear saline, light synthetic urine, dark synthetic urine) and stain size (1150 or 5000 mm²). Further stimuli of a fixed wetness (3.45 × 10⁻⁴ mL mm⁻²) varied in stain hue (red, orange, yellow, green, blue, violet) and stain size (1150 or 5000 mm²). Participants rated wetness perception using a visual analogue scale (very dry to very wet) and modified yes/no task (dry/wet, gloss/matte, dilute/concentrate). Participants successfully discriminated between all physical wetness levels. Wetness perception shared a positive relationship with stain chroma and size, and varied with hue such that higher wavelengths resulted in greater wetness perception. Finally, online and in-situ wetness perception did not significantly differ.

Practical Applications

The findings fundamentally contribute to our scientific understanding of wetness perception, giving evidence toward different multisensory integration theories. Further applications lie in industry, such as improving the structure, function, and perception of absorbent hygiene products or informing the design of sportswear with moisture management properties. Additionally, findings may aid the improvement of digital software which uses visual wetness components, for example in augmented and virtual realities.

Using replications in discrimination tests is becoming more common in times of strict budgetary and time constraints. For the proof of differences, it is well-known that the standard binomial test can be used. However, it is no longer applicable if the objective is to show equivalence or non-inferiority, as potential differences among assessors (assessor heterogeneity/overdispersion) might invalidate the binomial test. We reapply ideas described earlier for the development of a confidence interval to derive a direct asymptotic test for equivalence or non-inferiority using replicated discrimination and preference data, both for the cases of equal and unequal numbers of replications among assessors. The suggested test is largely model-free, that is, does not require any assumptions that cannot be easily warranted by the test design and execution. At the same time, implementation is surprisingly easy by using the R code provided or any simple spreadsheet editor, or even manually.

Practical Applications

Showing equivalence in perception between stimuli becomes increasingly important in applications, for example, in cost-savings or product-matching. The suggested approach is statistically valid without potentially doubtful model assumptions, yet at the same time simple and easy to use. Tables with critical values and R code for the evaluations further ease adoption, as illustrated by three small examples. The power assessments indicate that the loss in power is only moderate as long as the number of replications is not excessive, making replicate evaluations in discrimination tests a viable option for showing equivalence. The common approach of concluding for equivalence when a test for differences does not turn out to be statistically significant is heavily flawed; given that a valid yet simple approach to establish equivalence from replicated discrimination and preference data is provided here, such practice should be abandoned.

Food losses and waste (FLW) is a global problem. Because household FLW is one of the biggest contributors to total FLW, strategies are being implemented to reduce per capita FLW in many countries. The present research contributed to this goal by investigating individual factors influencing self-reported household food waste in Australia. Using a web survey, data were obtained from 847 consumers. The average per capita food waste corresponded to 339 g/week and the median to 180 g/week. The most frequently wasted food categories were fresh vegetables and salads, fresh fruit, and bread. The percentage of participants reporting having disposed of these categories ranged between 45.9% and 65.9%. Although socio-demographic characteristics have been identified as relevant influencers of household food waste, the evidence is still inconclusive about the strength of their effects. Results from the present work identified significant effects of age and household size. For the former, the amount of per capita household food wasted tended to reduce with participants' age. Regarding the effect of household size, per capita food waste decreased with the number of people in the household. The present research also explored the effect of a series of psychological factors on the amount of food waste and five hypotheses derived based on the postulates of theories of consumer behavior were supported.

Practical applications

The association between the amount of food waste reported by participants and their intention to engage in food waste reduction behaviors and the positive effect of awareness on behavioral intention suggest the potential of communication campaigns to trigger behavioral change. Males and younger citizens should be targeted in such campaigns given their lower awareness compared with females and older citizens.

The Two-Out-of-Five method is one of the basic sensory discrimination methods. It is a special case of the ‘M+N’ method with M = 3 and N = 2. Three variants of the method are discussed in the paper: specified, unspecified, and unspecified with forgiveness. Analytical and simulation-derived psychometric functions for all three variants of the Two-Out-of-Five method are derived and produced. The performance of the method in both difference and similarity/equivalence tests are explored. It is shown that both difference and similarity/equivalence testing powers for the specified Two-Out-of-Five are larger than those for the 2-AFC and 3-AFC. Both difference and similarity/equivalence testing powers for the unspecified Two-Out-of-Five are larger than those for the Triangle and Duo-trio. Both difference and similarity/equivalence testing powers for the unspecified with forgiveness Two-Out-of-Five are larger than those for the conventional unspecified Two-Out-of-Five and unspecified Tetrads. Tables and R codes are presented and provided for estimations of the probability of correct response, P_c, Thurstonian discriminal distance $��\delta �$ or d', and the B value for estimating the variance of d' for the three variants of the Two-Out-of-Five method.

Practical Applications

The Two-Out-of-Five method is a powerful sensory discrimination method. However, this method has not been used widely in sensory and consumer research, partly since the method has not been explored adequately in the literature. This paper explores the Two-Out-of-Five method and shows that the method has potential for wide application. The Two-Out-of-Five method involves a larger number of samples (5) and sensory fatigue may be of concern. Hence, the method may not be suitable for taste and smell tests with strong stimuli. The method is particularly suitable for manual and visual inspection testing where sensory fatigue is of a lesser concern.

This international study aimed to investigate cross-modal associations between parosmic sensations and visual information, as well as explore potential cross-cultural differences; 393 parosmia patients from Argentina, Germany, Japan, and the Philippines participated. The patients were provided with a 63-color chart encompassing diverse hues and a 20-shape chart containing polygonal and curved shapes. Their task was to choose one color and one shape that matched their parosmic sensations. Results indicated that patients generally associated their parosmic sensations with brownish or greenish colors, darker colors, and polygonal or cloud-like shapes. Significant cross-cultural differences were observed, with Germans tending to select darker colors and edged shapes, while Japanese preferred brighter colors and curved shapes. These differences appeared to be related to the intensity of parosmia, which was higher among Germans. The study suggests a cross-modal relationship between olfaction and vision, while also highlighting the influence of cultural factors on parosmia perception.

Practical Applications

The findings of this study have practical implications for understanding and managing parosmia symptoms, particularly in multicultural settings. Healthcare professionals can use the cross-modal associations between olfactory sensations and visual information as a tool for assessment and diagnosis of parosmia patients. By considering the cultural background of patients, healthcare providers can better understand the nuances in their descriptions and interpretations of parosmic sensations. Additionally, the observed cross-cultural differences in color and shape associations can inform the development of standardized assessment tools that are sensitive to cultural variations. This knowledge can enhance communication between patients and healthcare professionals, leading to more accurate diagnosis, personalized treatment approaches, and improved patient outcomes. Furthermore, the study highlights the need for cultural sensitivity in odor-related research and the development of interventions for parosmia and other olfactory disorders.

Cosmetic product claims are subject to many regulations to ensure consumers are not misled. Claims must also be relevant to consumers, requiring robust and validated data to support them. Noncomparative claims are investigated utilizing a database of consumer reactions to a wide range of cosmetic products. A procedure based on product attribute ratings and related count based proportions was developed to set performance thresholds that were used to validate new claims. A consumer study was conducted to test the new procedure on lip balm products. Attributes were rated on Days 1 and 10 to establish product performance shifts during use, while the inclusion of two products helped establish if the new procedure could identify and validate the strengths of each product. Results from the database indicated that including count-based proportions in addition to mean ratings added robustness to the performance levels that could be used to validate noncomparative claims.

Practical Applications

The new ISO standard for sensory claims sets out guidance to help ensure that relevant, robust and validated data are used to substantiate product claims. Many companies have substantial consumer data collected in recent years that can help ensure claims research is designed using consumer relevant product attributes. Just as important is that these data provide valuable information about levels of performance required for a product to deliver against the product and brand promise. This paper provides a methodology that could be adapted by companies, either in the non-food or food sector, thus helping ensure new products can be launched and marketed with confidence.

Chemical irritants, like piperine in pepper, have been identified to have cross-modal interactions, including increasing the perception of saltiness. Processed foods have used cross-modal interactions (e.g., odor and taste) to improve acceptability of salt-reduced foods. Cross-modal interactions between piperine and taste could be applied to increase consumer perception of saltiness in low-sodium food products. As such the objective of this study was to determine how the addition of white pepper to low-sodium soup affects its' sensory perception. First, the aroma detection threshold (n = 60) of white pepper was determined. Then white pepper (at detection threshold) was added to a low-sodium soup and evaluated using hedonic scales, general labeled magnitude scale for saltiness, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA; n = 76). The results indicated that the saltiness intensity increased with the addition of white pepper based on the results of the general labeled magnitude scale; however, this result was not confirmed using CATA or TCATA. Rather peppery, bitterness, sourness, and strong aftertaste attributes dominated the participants' perception of the soup. The addition of white pepper also decreased the participants' overall liking of the soup as well as their liking of the flavor and texture. Future research should continue to investigate the cross-modal interactions of white pepper.

Practical Application

The food industry is acting in response to consumer concerns by reducing the salt content in their foods. Despite being a positive initiative for human health, a reduction in the salt content of foods can yield a reduction in sensory appeal and flavor intensity. This study investigated the use of white pepper to increase the saltiness perception of low-sodium soup. The results indicated that white pepper added bitterness and strong aftertaste to the soup while simultaneously suppressing other flavors. This study also found that white pepper decreased the acceptability of the soup and indicated that white pepper may not be an ingredient that can mitigate the reduction in salt in food products.