Journal of Sensory Studies

Article	Citations
	27
Issue Information	21
Impact of Product Labeling on Vegan Yogurt Acceptance	16
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	15
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods	15
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	15
Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of US Consumers	15
Focus group and word association for evaluating consumer perception of microwave popcorn labels	15
Gender difference in ratings of odor intensity during olfactory training	14
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	12
	12
Issue Information	12
Development of a Sensory Lexicon and Sensory Wheel for Chinese Red Wine Consumers	12
	12
Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador	11
Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity	11
Sensory Perception of Visually Impaired People Focused on Descriptive Sensory Analysis of Cosmetic Products	11
Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in Chrys	10
Issue Information	10
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	10
	9
Society of Sensory Professionals	9
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	8
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	8
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	8

Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	8
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	8
Use of perceived weights for scale familiarization in a PROP taster classification procedure	8
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	8
Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles	8
Overcoming Barriers for Consuming Perceived Inedible Parts of Fruits and Vegetables: A Qualitative Exploration of Consumer Perception in Uruguay	8
Typicality in Olive Oil: Insights From a Decade of Koroneiki Sensory Data	7
Issue Information	7
Visual Perception and Emotional Response to Packaging Design: A Mixed‐Methods Study of Vacuum‐Packed Guinea Pig Meat	7
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	7
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	7
	7
Society of Sensory Professionals	6
The Effect of Tactile Experience on Preferences and Willingness to Pay: A Case Study of Alligator Hide	6
Issue Information	6
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Investigating Freshness Perception of Home Scents Using Focus Groups and E‐Commerce Comment Reviews	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply	6
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
	6
Issue Information	6
	6
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Issue Information	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Endogenous mood state and hedonic responses to pleasant odors	5
Issue Information	5
Text highlighting combined with open‐ended questions: A methodological extension	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses	5
Ideal Sorting: An Extension of Preference Sorting	5
Evaluation of the Application of Novel Smart Release Cooling Agent in Neurocosmetic Products	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
The effect of visual deprivation on basic taste modalities	4
An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder	4

An approach for clustering consumers by their top‐box and top‐choice responses	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
Comparison of Gins Using Temporal Dominance of Sensations ( TDS ), Temporal Check‐All‐That‐Apply ( TCATA	4
Sensory evaluation in the personal care space: A review	4
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	4
The influence of a carrier food on the perceived spiciness of chili pepper sauce	4
Cross‐Cultural Validation of the ThreeT Retronasal Odor Identification Test in the Chinese Population	4
	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Society of Sensory Professionals	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Assessing consumer perception on underwear products: Visual and tactile evaluations	3
How A Cool Scent Sharpens the Mind: The Effect of Thermal Olfactory Cues on Performance	3
Society of Sensory Professionals	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Issue Information	3
Issue Information	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Effects of odors on posture	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Society of Sensory Professionals	3
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	2
	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
Understanding the Relationship Between Objective Attention and Subjective Perception Through Eye Tracking Methodologies of Blind Spots	2
Changes in volatile aroma profiles of soybean, rice, and wheatkojiduring fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory	2
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	2
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Cross‐Cultural Impact of Front‐of‐Package Labels on Consumer Perceptions of Almond Milk	2
Consumer Perceptions of Dahlia ( Dahlia spp.) as an Innovative Food Ingredient: The Role of Information on Consumer Profiles	2
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	2
How to inform about sodium reduction on food labels?	2
Featured Cover	2
Front‐Of‐Package Labeling of B razilian Products: An Examination of Its Influence on Consumers' Purchase Intentions and Perceptions of Healthiness	2
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	2
Issue Information	2
Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream	2
	2
Sensory Attributes of Indian Ethnic Food and Its Influence on Foreign Tourists' Revisit Intention Toward Homestays in Rishikesh, India	2
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	2
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Society of Sensory Professionals	2
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	2
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
	2
Are Food Meanings Crucial for Novel Product Acceptance and Purchase Intent? A Case Study With Amaranth Flakes	2
Issue Information	2
	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA	2
Color‐nutrient associations: Implications for product design of dietary supplements	2
Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations”Rabitti, N. S., Appiani, M., Proserpio, C.	2
Differences in olfactory functioning: The role of personality and gender	2
Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire	2
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
Significance of Smelling Across the Lifespan ( SoSAL )	2
A Sensory‐Cognitive Method Combining Electroencephalography and Temporal Dominance of Emotions and Sensations for Cosmetics: Real‐Time Implicit/Explicit Emotion and Sensory Evaluation of Four Facial M	2
The impact of refinement on the sensory properties of lanolin	1
Cross‐modal and cross‐cultural perceptions of parosmia	1

Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	1
Proportional Odds Model ( POM ) for Analyzing Rate‐All‐That‐Apply ( RATA ) Data: Detecting Sample	1
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	1
Society of Sensory Professionals	1
How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers	1
A New Hybrid Approach to Leverage Sensory Panel Data: How Can Expert Knowledge Add Value to Preference Mapping?	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
	1
Issue Information	1
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
Time‐intensity data analysis in terms of R‐index measures transformed from menopause rating scale data collected in a longitudinal menopause tablet perceptual efficacy study	1
Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
Issue Information	1
	1
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	1
Assessment of panel performance in CATA and RATA experiment	1
	1
Soy sauce and vanilla odors improve balance ability in children	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1
Beyond Taste: The Interplay of Food Attributes, Storytelling, and Revisit Intention in the Jordanian Restaurant Industry	1
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies	1
Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods	1
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Society of Sensory Professionals	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	1
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	1
“Countdown to Buy” the Impact of Perceived Competition and Bandwagon Effect on Impulse Behavior in Live Streaming Commerce	1
Enhancing the Applicability of Rapid Sensory Evaluation at the Consumer Level: An Improved Pivot‐ IPM Approach Incorporating Pivot‐	1
Society of Sensory Professionals	1
Issue Information	1
Issue Information	1
Toward a Plastic‐Free World: Antecedents of Consumer Purchase Intentions and Their Relationship With Purchasing Behavior for Plastic‐Free Fresh Products	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives	1
	1
	1
Analysis of Flight Search on the Web Using Eye‐Tracking	1
	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	1