Journal of Sensory Studies

Article	Citations
	19
The pairedA‐NotA withABandBApairs	15
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	13
Issue Information	13
Temporal ranking for characterization and improved discrimination of protein beverages	12
Issue Information	12
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	12
Focus group and word association for evaluating consumer perception of microwave popcorn labels	12
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Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	11
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Gender difference in ratings of odor intensity during olfactory training	11
Can children use the A‐not a test?	11
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
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	9
Issue Information	9
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	9
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
Society of Sensory Professionals	8
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	8
Apple flavor and its effects on sensory characteristics and consumer preference	8
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Society of Sensory Professionals	7

Issue Information	7
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
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Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
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Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Society of Sensory Professionals	6
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	6
Society of Sensory Professionals	6
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Issue Information	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Endogenous mood state and hedonic responses to pleasant odors	5
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Issue Information	5
Issue Information	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
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Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Text highlighting combined with open‐ended questions: A methodological extension	5
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Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Sensory evaluation in the personal care space: A review	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
The influence of a carrier food on the perceived spiciness of chili pepper sauce	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Society of Sensory Professionals	3
Effects of odors on posture	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3

Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Society of Sensory Professionals	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Issue Information	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
Issue Information	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Society of Sensory Professionals	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
The effect of visual deprivation on basic taste modalities	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Assessing consumer perception on underwear products: Visual and tactile evaluations	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
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Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods	2
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
Nonlinear association between chemosensory dysfunction and body mass index	2
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	2
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	2
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	2
Featured Cover	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
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	2
Color‐nutrient associations: Implications for product design of dietary supplements	2
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Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	2
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Society of Sensory Professionals	2
Differences in olfactory functioning: The role of personality and gender	2
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	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
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	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
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Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	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
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
Coffee is more than flavor, the creation of a coffee character wheel	1
Cross‐modal and cross‐cultural perceptions of parosmia	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
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Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
Analysis of Flight Search on the Web Using Eye‐Tracking	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
How to inform about sodium reduction on food labels?	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Issue Information	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	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
Assessment of panel performance in CATA and RATA experiment	1
Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
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Soy sauce and vanilla odors improve balance ability in children	1
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
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Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies	1
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	1
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Effect of serving containers on the consumer acceptance of Doenjang stew	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
The impact of olfactory training using a nasal clip and extended periods of odor exposure	1
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Issue Information	1
Society of Sensory Professionals	1
Issue Information	1
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	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
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods	1
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	1
Issue Information	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	1
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Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
Society of Sensory Professionals	1
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	1
Issue Information	1
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	1
Society of Sensory Professionals	1
The impact of refinement on the sensory properties of lanolin	1
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
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The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	1
Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods	1
Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1
Issue Information	1
Issue Information	1
Consumer perceptions of hotel shampoos and lotions	1
How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types	1