Journal of Sensory Studies

Article	Citations
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	34
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Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	15
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Comparison of different ways of handling consumer segments using L‐shape data	14
Society of Sensory Professionals	13
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)	13
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Issue Information	12
The effect of carrier on consumer liking of soy sauce	12
Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students	11
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Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	11
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Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire	10
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	10
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Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	9
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Focus group and word association for evaluating consumer perception of microwave popcorn labels	9
Sensory evaluation in the personal care space: A review	9
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	9
Issue Information	9

Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits	9
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Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data	8
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	8
The pairedA‐NotA withABandBApairs	8
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	7
Gender difference in ratings of odor intensity during olfactory training	7
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	7
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)	7
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	6
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	6
Odor‐Based Recognition of Canine Stress: Investigating Human Olfactory Perception	6
An approach for clustering consumers by their top‐box and top‐choice responses	6
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	6
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	6
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply	6
Society of Sensory Professionals	6
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	6
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	6
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	6
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	6
Temporal ranking for characterization and improved discrimination of protein beverages	5
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.	5
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	5
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	5
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages	5
Influence of oral movement, particle size, and zeta potential on astringency of whey protein	5
Cash—Walk the line: Examining the impact of payment method on consumers' beer choices	5
Sensory analysis of sweetness in viscous solutions and gels with agar	4
The impact of cognitive and noncognitive factors on odor discrimination performance	4
Need to warm up! Ambient coldness increases vice inclinations	4
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	4
Issue Information	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
Effect of serving containers on the consumer acceptance of Doenjang stew	4
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	4
Society of Sensory Professionals	4
Can children use the A‐not a test?	4
Society of Sensory Professionals	4
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	4
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	4
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees	4
Featured Cover	3
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor	3
Society of Sensory Professionals	3
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists	3
Assessment of panel performance in CATA and RATA experiment	3
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	3
The effect of visual deprivation on basic taste modalities	3

Society of Sensory Professionals	3
Issue Information	3
Issue Information	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	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
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	3
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies	3
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters	3
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Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Society of Sensory Professionals	3
Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings	3
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The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
Society of Sensory Professionals	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
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs	2
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations	2
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	2
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	2
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	2
Consumer noticeability of performance differences in battery powered devices	2
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	2
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Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	2
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	2
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	2
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	2
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	2
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	2
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	2
Cross‐modal and cross‐cultural perceptions of parosmia	2
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	2
Apple flavor and its effects on sensory characteristics and consumer preference	2
Issue Information	2
Adherence and concordance among Q‐Graders in the sensory analysis of coffees	2
Correction to ‘The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping’	2
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	2
The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang	2
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	2
Erratum	2
The impact of olfactory training using a nasal clip and extended periods of odor exposure	2
Issue Information	2
How to inform about sodium reduction on food labels?	2
Coffee is more than flavor, the creation of a coffee character wheel	2
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	2
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	2
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	2
Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	2
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	2
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	2
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	2
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	2
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	2
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	1
Enhancing operational rations for Special Operations Forces: A qualitative analysis and roadmap for product improvement	1
Effects of odors on posture	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
Issue Information	1
Issue Information	1
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Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt	1
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	1
Comparing the impact of Check‐All‐That‐Apply (CATA) and Check‐All‐Statements (CAS) question formats on “agree” responses for different consumers' age groups and genders across fi	1
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
Issue Information	1
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Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	1
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets	1
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	1
Society of Sensory Professionals	1
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	1
Application of combined tetrad tests and multi‐sip Temporal Check‐All‐That‐Apply to enhance carbonated beverage flavor differentiation	1
Society of Sensory Professionals	1
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	1
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	1

Assessing consumer perception on underwear products: Visual and tactile evaluations	1
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	1
Society of Sensory Professionals	1
Normative data for odor identification performance using the U‐sniff test from Chinese children and adolescents	1
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	1
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	1
The impact of refinement on the sensory properties of lanolin	1
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies	1
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	1
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	1
Visualizing dynamic (after)taste effects by means of time‐discrete TCATA data analysis	1
Society of Sensory Professionals	1
Issue Information	1
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants	1
Issue Information	1
Defining thresholds to support noncomparative sensory claims based on home use test results: Application to a new lip balm	1
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces	1
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing mi	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
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Thurstonian Models for the Duo‐Trio and Its Variants	1
Use of perceived weights for scale familiarization in a PROP taster classification procedure	1
3‐Dprinted texture spoons for food flavor and satiety	1
Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees	1
Influences of product pH and salinity on the retronasal threshold values of capsaicin	1
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	1
Consumer perceptions of hotel shampoos and lotions	1
Testing Australian standard consumers' understanding of the language used to describe wine	1
Issue Information	1