Journal of Sensory Studies

Article	Citations
	26
Issue Information	20
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	16
Focus group and word association for evaluating consumer perception of microwave popcorn labels	15
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods	15
Impact of Product Labeling on Vegan Yogurt Acceptance	15
Temporal ranking for characterization and improved discrimination of protein beverages	14
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	13
Gender difference in ratings of odor intensity during olfactory training	12
Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of US Consumers	12
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
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Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador	11
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	11
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Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in Chrys	11
Issue Information	11
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	10
Sensory Perception of Visually Impaired People Focused on Descriptive Sensory Analysis of Cosmetic Products	10
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Issue Information	9
Society of Sensory Professionals	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
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	8

Use of perceived weights for scale familiarization in a PROP taster classification procedure	8
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	8
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	8
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	8
Overcoming Barriers for Consuming Perceived Inedible Parts of Fruits and Vegetables: A Qualitative Exploration of Consumer Perception in Uruguay	7
Typicality in Olive Oil: Insights From a Decade of Koroneiki Sensory Data	7
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Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	7
Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles	7
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	7
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Visual Perception and Emotional Response to Packaging Design: A Mixed‐Methods Study of Vacuum‐Packed Guinea Pig Meat	7
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	7
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	6
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	6
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Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Issue Information	6
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Issue Information	6
Investigating Freshness Perception of Home Scents Using Focus Groups and E‐Commerce Comment Reviews	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
Issue Information	6
The Effect of Tactile Experience on Preferences and Willingness to Pay: A Case Study of Alligator Hide	6
Society of Sensory Professionals	6
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Endogenous mood state and hedonic responses to pleasant odors	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Evaluation of the Application of Novel Smart Release Cooling Agent in Neurocosmetic Products	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Issue Information	5
Issue Information	5
Text highlighting combined with open‐ended questions: A methodological extension	5
Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses	5
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	4
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Comparison of Gins Using Temporal Dominance of Sensations ( TDS ), Temporal Check‐All‐That‐Apply ( TCATA	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Cross‐Cultural Validation of the ThreeT Retronasal Odor Identification Test in the Chinese Population	4
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Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4

An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4
An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	4
Sensory evaluation in the personal care space: A review	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	4
The influence of a carrier food on the perceived spiciness of chili pepper sauce	4
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	4
An approach for clustering consumers by their top‐box and top‐choice responses	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
The effect of visual deprivation on basic taste modalities	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Issue Information	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
How A Cool Scent Sharpens the Mind: The Effect of Thermal Olfactory Cues on Performance	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
Effects of odors on posture	3
Issue Information	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Society of Sensory Professionals	3
Society of Sensory Professionals	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Differences in olfactory functioning: The role of personality and gender	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	2
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	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
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	2
Featured Cover	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA	2
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	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
Color‐nutrient associations: Implications for product design of dietary supplements	2
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Front‐Of‐Package Labeling of B razilian Products: An Examination of Its Influence on Consumers' Purchase Intentions and Perceptions of Healthiness	2
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	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
Assessing consumer perception on underwear products: Visual and tactile evaluations	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	2
Are Food Meanings Crucial for Novel Product Acceptance and Purchase Intent? A Case Study With Amaranth Flakes	2
Understanding the Relationship Between Objective Attention and Subjective Perception Through Eye Tracking Methodologies of Blind Spots	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
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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
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
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Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
Society of Sensory Professionals	2
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	2
Issue Information	2
Cross‐Cultural Impact of Front‐of‐Package Labels on Consumer Perceptions of Almond Milk	2
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
Consumer Perceptions of Dahlia ( Dahlia spp.) as an Innovative Food Ingredient: The Role of Information on Consumer Profiles	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
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Issue Information	1
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A New Hybrid Approach to Leverage Sensory Panel Data: How Can Expert Knowledge Add Value to Preference Mapping?	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
Analysis of Flight Search on the Web Using Eye‐Tracking	1

The impact of refinement on the sensory properties of lanolin	1
Issue Information	1
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	1
Assessment of panel performance in CATA and RATA experiment	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
How to inform about sodium reduction on food labels?	1
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Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
Society of Sensory Professionals	1
Society of Sensory Professionals	1
Society of Sensory Professionals	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
Cross‐modal and cross‐cultural perceptions of parosmia	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
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The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives	1
Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods	1
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Beyond Taste: The Interplay of Food Attributes, Storytelling, and Revisit Intention in the Jordanian Restaurant Industry	1
Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	1
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How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	1
Toward a Plastic‐Free World: Antecedents of Consumer Purchase Intentions and Their Relationship With Purchasing Behavior for Plastic‐Free Fresh Products	1
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	1
Soy sauce and vanilla odors improve balance ability in children	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	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
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?	1
Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
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Issue Information	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Enhancing the Applicability of Rapid Sensory Evaluation at the Consumer Level: An Improved Pivot‐ IPM Approach Incorporating Pivot‐	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	1
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	1
“Countdown to Buy” the Impact of Perceived Competition and Bandwagon Effect on Impulse Behavior in Live Streaming Commerce	1
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
Issue Information	1
Issue Information	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