Journal of Sensory Studies最新文献

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.

Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texture-modified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.

Practical Applications

Healthy older adults find the modified texture of chicken breasts acceptable. The unique technique applied to modify the texture uses fresh ingredients while offering improved flavor and appearance, which increases the acceptability of meals in a social context. These meals represent an acceptable alternative for older adults in a preclinical state of dysphagia who require meals comparable to unmodified chicken breasts.

This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.

Practical Applications

The results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high-yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

In the face of Taiwan's declining textile industry, companies strive to enhance product visibility but to little avail. Emphasizing personalized marketing in online advertising, they are exploring consumer-preferred streaming adverts. However, the distracting nature of streaming media presents an obstacle. Herein, our research offers a solution. Utilizing audio autonomous sensory meridian response (ASMR), evidenced to significantly amplify skin conductance rate and brainwave activity, consumer attention can be effectively garnered. Studies have found that watching videos with the sound effect of ASMR can help the audience concentrate. Changes in brainwaves and skin conductance rates, when consumers use towel product, can be used to explore whether the participants are affected by ASMR. The results showed that audio ASMR streaming significantly increased the skin conductance rate and the brainwave of left anterior frontal area. This means that audio ASMR can attract consumer attention. The survey results have shown that all hypotheses were supported.

Practical Applications

This research explores the use of autonomous sensory meridian response (ASMR) in online advertising for the declining textile industry in Taiwan. ASMR, a unique sound that captures attention and induces relaxation, has been shown to increase consumer concentration and purchase intention. By integrating ASMR into towel advertisements and analyzing participants' physiological signals, such as skin conductance rate and brainwave activity, the study found that audio ASMR significantly attracted consumer attention and increased purchase intentions. The findings suggest that textile companies should incorporate ASMR into their marketing strategies to effectively engage consumers and boost sales. Moreover, understanding audience preferences for specific ASMR sounds is crucial for achieving the desired advertising effects.

This research investigated cross-cultural differences in acceptance of a plant-based cocoa-flavored ice cream iso-sweetened with different natural sweeteners among Danish and Brazilian consumers. Ideal sweetness, equi-sweetness, quantitative descriptive analysis (QDA), and consumer affective tests were carried out. Results were analyzed through ANOVA and Tukey's means test (p ≤ .05). For consumer tests, Danish consumers (n = 120) and Brazilian consumers (n = 120) evaluated seven samples of a plant-based cocoa-flavored ice cream iso-sweetened with sucrose, blends of sucrose and xylitol (25%, 50%, and 75%, respectively), stevia 95% rebaudioside A, stevia 60% rebaudioside A, and a blend of stevia and xylitol (50%). No significant difference in overall liking was found between the blends of sucrose and xylitol. Samples sweetened with stevia rebaudioside A 95% and 60%, and a blend of stevia rebaudioside A 95% with xylitol 50% were rejected by Danish consumers, whereas Brazilian consumers liked them a little better (5.08, 4.63, and 4.92, respectively), even though there was no significant difference among them (p > .05).

Practical Applications

This study showed that it is possible to reduce sugar content and increase liking in this plant-based ice cream matrix by replacing sucrose with xylitol. This emphasizes that the replacement will work in some places, but in others, it will not make a difference in acceptance; thus, it is a win for the food industry. The results obtained from specific groups require further studies on applying them to different consumers. The differences and similarities in acceptance between Danish and Brazilian consumers for natural sweeteners-sweetened plant-based ice cream emphasize the importance of performing a consumer acceptance study with consumers to whom the products under study are intended.

We prepared 81 samples of sweetened viscous solutions and gels with agar concentrations ranging from 0.025% to 0.60% and compared their sweetness intensities to reference solutions without agar. Sweetened viscous solutions containing agar showed significantly higher sweetness intensity in six solutions containing D-glucose, three solutions containing sucrose, and four solutions containing D-sorbitol compared to the reference solutions. Notably, some sweetened viscous solutions with extremely low viscosity showed higher sweetness intensity than the reference solution, which is a novel finding. Sweet samples containing agar showed significantly lower sweetness intensity than the reference solution in 15 samples containing D-glucose, 17 samples containing sucrose, and 15 samples containing D-sorbitol, supporting previous theories. We performed a simple regression analysis on the sweetness intensity of viscous solutions and gels containing agar and their physical properties. Our results showed a strong correlation between sweetness intensity and physical properties. These findings suggest that as sweetness intensity decreases, physical properties tend to increase.

Practical Applications

To prevent noncommunicable diseases such as diabetes, it is recommended to practice carbohydrate restriction and reduce the consumption of sweet foods. In this study, upon being offered extremely low-viscosity sweetened solutions, we anticipate perceiving a slightly stronger sweetness and an increased sense of satisfaction in contrast to tasting sweetened aqueous solutions without viscosity. These findings hold the potential to provide pioneering insights into the interplay between taste and texture for entities such as food manufacturers. They could facilitate applications designed to elevate the quality of health-conscious food production.

Doenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean-style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles of doenjang and Korean-style doenjang according to the categories listed in the Korean Food Code. A total of six samples, including four doenjang and two Korean-style doenjang samples, were included in this study. Sensory characteristics were analyzed by a highly trained panel (n = 7) using Spectrum™ method. Volatile flavor analysis was conducted using gas chromatography–mass spectrometry in conjunction with the Solvent Assisted Flavor Extraction method. Differences in sensory characteristics were documented between doenjang and Korean-style doenjang categories, and one sample under doenjang category had distinctive aroma characteristics. Samples under doenjang were characterized with high intensities of fruit-related aroma, possibly due to the presence of ester compounds, ethyl acetate, and phenyl ethyl alcohol. Korean-style doenjang had characteristics related to the so-called “traditional doenjang” in previous studies, such as meju and fish sauce aromatics, and these aromas may have been caused by the presence of 1,2-dimethyl benzene and 3-hydroxy-2-butanone.

Practical Applications

According to the Korean Food Code, doenjang is divided into two categories based on the use of major ingredients called meju: doenjang and Korean-style doenjang. To this date, studies related to flavor analysis of doenjang majorly focused on the final product, doenjang, while this study was conducted on the flavor analysis of doenjang categorized by the Korean Food Code. Finding from this study can aid small and mid-sized doenjang manufacturers to strategically manage their flavor characteristics according to Korean food law and regulations.