Journal of Sensory Studies

Article	Citations
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	38
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Issue Information	20
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	15
The effect of carrier on consumer liking of soy sauce	15
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Gender difference in ratings of odor intensity during olfactory training	14
The pairedA‐NotA withABandBApairs	13
Focus group and word association for evaluating consumer perception of microwave popcorn labels	13
Issue Information	13
Temporal ranking for characterization and improved discrimination of protein beverages	13
Issue Information	12
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User experience design approaches for accommodating high “need for touch” consumers in ecommerce	11
Society of Sensory Professionals	11
Issue Information	11
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Can children use the A‐not a test?	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
Apple flavor and its effects on sensory characteristics and consumer preference	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	10
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	9
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	9
Society of Sensory Professionals	9
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	9

Issue Information	8
Use of perceived weights for scale familiarization in a PROP taster classification procedure	8
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	8
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	8
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Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Society of Sensory Professionals	7
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	7
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	6
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Society of Sensory Professionals	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
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Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
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Issue Information	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
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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
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Issue Information	5
Issue Information	5
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Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	4
Principles for the selection of a sensory panel for the evaluation of car interior materials	4
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	4
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
Equivalence and non‐inferiority tests using replicated discrimination and preference data	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Sensory evaluation in the personal care space: A review	4
Text highlighting combined with open‐ended questions: A methodological extension	4
Endogenous mood state and hedonic responses to pleasant odors	4
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	4
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Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3

An approach for clustering consumers by their top‐box and top‐choice responses	3
Society of Sensory Professionals	3
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	3
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Society of Sensory Professionals	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Issue Information	3
The effect of visual deprivation on basic taste modalities	3
Society of Sensory Professionals	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
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	3
Society of Sensory Professionals	3
Issue Information	3
Effects of odors on posture	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	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
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	3
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	3
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	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
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
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	2
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
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Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	2
Assessing consumer perception on underwear products: Visual and tactile evaluations	2
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	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
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	2
Nonlinear association between chemosensory dysfunction and body mass index	2
Smelling speech sounds: Association of odors with texture‐related ideophones	2
Society of Sensory Professionals	2
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	2
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	2
Color‐nutrient associations: Implications for product design of dietary supplements	2
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
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Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	2
Differences in olfactory functioning: The role of personality and gender	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	2
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	2
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	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
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Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	1
Issue Information	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
Featured Cover	1
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	1
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A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee	1
Development of an olfactory test method for measuring perception of everyday food odors among older adults	1
Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
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The impact of olfactory training using a nasal clip and extended periods of odor exposure	1
Sensory impairment: Natural result of aging	1
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	1
Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples?	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
Society of Sensory Professionals	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
Soy sauce and vanilla odors improve balance ability in children	1
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
The impact of refinement on the sensory properties of lanolin	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	1
Issue Information	1
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	1
Society of Sensory Professionals	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Effect of serving containers on the consumer acceptance of Doenjang stew	1
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Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	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
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	1
Issue Information	1
Issue Information	1
Issue Information	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	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
How to inform about sodium reduction on food labels?	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	1
Society of Sensory Professionals	1
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	1
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Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	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
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1