Journal of Sensory Studies

Article	Citations
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components	41
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage	25
Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham	21
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	19
Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende	17
Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese	16
Development of a preliminary sensory lexicon for mate tea	15
Do typefaces of packaging labels influence consumers' perception of specialty coffee? A preliminary study	15
Exploring social media data to understand consumers' perception of eggs: A multilingual study using Twitter	14
CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish	14
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	14
The sensory properties and consumer acceptance of cold brew coffee	13
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	13
Emoji in open‐ended questions: A novel use in product research with consumers	13
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	13
Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	12
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations	12
Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups	11
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets	11
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper	11
Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies	11
Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task	11
Perception of traditional foods in societies in transition: The maize tortilla in Mexico	10
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	10
Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars	10

Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	10
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	10
Sugar reduction in products targeted at children: Why are we not there yet?	10
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance	9
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies	9
Do you want a description with that wine? The role of wine mental imagery in consumer's desire to drink using the revised Vividness of Wine Imagery Questionnaire (VWIQ‐II)	9
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products	8
Influence of oral movement, particle size, and zeta potential on astringency of whey protein	8
Text highlighting for attitude measurement in cross‐cultural consumer research: A methodological study	8
Performance of different scales in the hedonic threshold methodology	8
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages	8
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products	8
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	8
Consumers' attitudes towards 3D printed foods after a positive experience: An exploratory study	8
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	7
Cross‐cultural consumer acceptability of cooked aromatic (cv. Heukhyangchal) and non‐aromatic (cv. Sinnongheukchal) black rice with different milling degrees	7
Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics	7
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	7
Generating consumer terminology to describe emotions in pet owners and their pets	7
Exploration of the food‐related guilt concept	7
Nonlinear association between chemosensory dysfunction and body mass index	6
Consumer preferences for burgers and milk desserts: Evaluating the importance of health claim attributes	6
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	6
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina	6
Visual expectation of craft beers in different glass shapes	6
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	6
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	6
Application of check‐all‐that‐apply and non‐metric partial least squares regression to evaluate attribute's perception and consumer liking of apples	6
Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (doenjang)	6
Self‐construal priming modulates the influence of receptacles on food perception	6
Do consumers need to smell? Scale development and validation	5
Using tactile stimuli to enhance sweet perception in iced tea samples	5
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	5
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	5
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	5
Consumers' perception of different brewed coffee extractions using the sorting technique	5
Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry	5
Self‐rated sensory performance in profoundly deaf individuals. Do deaf people share the conviction about sensory compensation?	5
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis	5
Using an online photo based questionnaire to predict tasted liking and amount sampled of familiar and unfamiliar foods by female nutrition students	5
Sensory acceptance of food developed for older adults in different settings	5
Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping	5
Are early adopters willing to accept frozen, ready‐to‐cook mealworms as a food source?	5
How do appearance and fragrance influence expectations and conceptual associations of cosmetic products? An exploratory case study with liquid hand soap	5
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	5
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	5
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	5
Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks	4
Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices	4
Defining just‐about‐right concentration for doenjang soup appealing to Korean consumers	4

The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	4
Investigating the disclosure of ingredient lists impact on consumers' sensory perceptions of red wines produced in Nova Scotia, Canada	4
R‐index critical value	4
The sensorial experience of wine for nonexperts: How the terms frequently used in Italian guidebooks are understood by standard consumers in Vietnam	4
Chemical and physical damage affect the perceptions of hair attributes: A quantitative sensory assessment by a trained panel	4
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	4
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	4
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	4
Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply que	4
A short training as an enhancer of sensory ability: The case of red wine consumers	4
TheK‐Stateemoji scale, a cross‐cultural validation with adults	4
Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods	4
Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis	4
The impact of cognitive and noncognitive factors on odor discrimination performance	4
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	4
Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping	3
Improved taste and texture in novel popcorn varieties compared to conventional lines	3
Consumer perceptions of hotel shampoos and lotions	3
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	3
The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home‐use‐test with online auctions	3
Gender difference in ratings of odor intensity during olfactory training	3
Temporal ranking for characterization and improved discrimination of protein beverages	3
Buying vertically farmed produce: Comparison of people with lower and higher stated purchase likelihood	3
A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruits	3
Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descrip	3
Can focused mindfulness training increase olfactory perception? A novel method and approach for quantifying olfactory perception	3
3‐Dprinted texture spoons for food flavor and satiety	3
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	3
Sensory evaluation in the personal care space: A review	3
Salty taste threshold among children of different ethnicities	3
Development of an olfactory test method for measuring perception of everyday food odors among older adults	3
Preference Sorting as a tool for Dulce de Leches' drivers of liking determination	3
Influence of visual appearance on consumer perception of spiciness in kimchi	3
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	3
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	3
A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study	3
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	3
Risk of hedonic bias in sensory co‐elicitations: Comparison of CATA questions and applicability ratings	3
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	3
A tool to help the panel leader to best monitor a sensory panel performance	2
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	2
The cross‐modal effect of color and roughness on the perception of spiciness	2
Influences of product pH and salinity on the retronasal threshold values of capsaicin	2
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	2
Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained	2
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	2
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	2
Estimates of relative acceptability from paired preference tests	2
Text highlighting combined with open‐ended questions: A methodological extension	2
Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students	2
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	2
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	2
Comparison of Chinese and American subjects on the self‐administered Waterless Empirical Taste Test	2
Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers	2
Smelling speech sounds: Association of odors with texture‐related ideophones	2
Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization	2
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies	2
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants	2
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	2
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	2
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	2
Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food	2
Effect of serving containers on the consumer acceptance of Doenjang stew	2
Sensory impairment: Natural result of aging	2
Focus group and word association for evaluating consumer perception of microwave popcorn labels	2
Use of the Kano model and sensory evaluation in the development of an iron supplement for women	2
Inter‐rater reliability of “clean cup” scores by coffee experts	2
A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee	2
The roles of sucrose on the retronasal thresholds of tea catechins and polyphenols in water‐based system	2
Review and development of Thurstonian models for the triangle and duo‐trio methods and paired versions of the methods	2
Modeling consumer satisfaction to identify drivers for liking: An online survey based on images of Habanero pepper (Capsicum chinense Jacq.)	2
Visualizing dynamic (after)taste effects by means of time‐discrete TCATA data analysis	2
Moderated mediation approach to determine the effect of natural packaging factors on intention to purchase natural skincare products among the population of Klang Valley, Malaysia	2
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces	2
How to inform about sodium reduction on food labels?	2
Using in‐depth interviews to explore perceptions and opinions in men's skin care	2
Designing the sensory profile of sugarcane juice extracted from different cultivars	2
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	2
Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers	2
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2

Transfer of repeated exposure cost via color–flavor associations	2
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
The effect of visual deprivation on basic taste modalities	1
Adherence and concordance among Q‐Graders in the sensory analysis of coffees	1
A more powerful non‐attribute‐specified sensory discrimination method: The paired unspecified tetrad with different order (AB and BA) pairs	1
Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale	1
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	1
Influence of fresh pineapple intake on human taste detection and recognition thresholds of basic taste stimulants	1
English version of the food disgust scale: Optimization and other considerations	1
Artisanal and sanitary inspection seals impact on acceptance and emotions of colonial cheese consumption	1
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	1
Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?	1
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	1
Influence of testing environment on consumer liking of doenjang stew	1
Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique	1
Textural analyses and artificial neural network as optimization tools to predict the sensory perception of cosmetic emulsions	1
Testing Australian standard consumers' understanding of the language used to describe wine	1
Use of perceived weights for scale familiarization in a PROP taster classification procedure	1
Need to warm up! Ambient coldness increases vice inclinations	1
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	1
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	1
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees	1
A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients	1
Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data	1
Free and cued identification of individual odorants in blind and sighted individuals	1
The effect of carrier on consumer liking of soy sauce	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
Development of a Portuguese smell test: A novel hospital compounding formulation to improve diagnosis of olfactory dysfunction	1
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	1
Effects of odors on posture	1
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	1
Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt	1
The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang	1
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs	1
Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts	1
An approach for clustering consumers by their top‐box and top‐choice responses	1
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	1
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	1
The use of paired comparison test on the goat's milk adulteration detection (whole and semiskimmed)	1
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply	1
Exploring cider website descriptions using a novel text mining approach	1
A process for evaluating a product category in an unfamiliar country: Issues and solutions in a case study of snacks in Japan	1
Serving food in a separated style influences calorie estimates and eating behavior	1
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	1