Journal of Sensory Studies

Article	Citations
What about gluten‐free products? An insight on celiac consumers' opinions and expectations	29
Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese	16
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	16
Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups	15
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	15
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	14
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	14
Perception of traditional foods in societies in transition: The maize tortilla in Mexico	14
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	13
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations	13
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance	12
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	12
Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies	12
Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	12
Sugar reduction in products targeted at children: Why are we not there yet?	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
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	11
Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper	11
Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics	10
The impact of cognitive and noncognitive factors on odor discrimination performance	10
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	10
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages	10
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	10
Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry	9
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products	9

Self‐construal priming modulates the influence of receptacles on food perception	9
Text highlighting for attitude measurement in cross‐cultural consumer research: A methodological study	9
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies	9
Influence of oral movement, particle size, and zeta potential on astringency of whey protein	9
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products	9
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	9
Exploration of the food‐related guilt concept	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)	8
Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique	8
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	8
Gender difference in ratings of odor intensity during olfactory training	8
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	8
Do consumers need to smell? Scale development and validation	8
A short training as an enhancer of sensory ability: The case of red wine consumers	7
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	7
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	7
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	7
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	7
Are early adopters willing to accept frozen, ready‐to‐cook mealworms as a food source?	6
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	6
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	6
Sensory acceptance of food developed for older adults in different settings	6
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	6
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	6
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	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
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	6
Sensory acceptability, consumption frequency, and factors associated with consumption of fruits and vegetables among low and medium income consumers in Argentina	6
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	6
Nonlinear association between chemosensory dysfunction and body mass index	6
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	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
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	6
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis	5
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants	5
Sensory evaluation in the personal care space: A review	5
Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers	5
How do appearance and fragrance influence expectations and conceptual associations of cosmetic products? An exploratory case study with liquid hand soap	5
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	5
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	5
Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods	5
A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruits	5
Consumers' perception of different brewed coffee extractions using the sorting technique	5
Salty taste threshold among children of different ethnicities	5
The sensorial experience of wine for nonexperts: How the terms frequently used in Italian guidebooks are understood by standard consumers in Vietnam	4
Improved taste and texture in novel popcorn varieties compared to conventional lines	4
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	4
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	4
Sensory impairment: Natural result of aging	4
Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks	4

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	4
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	4
An approach for clustering consumers by their top‐box and top‐choice responses	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
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	4
Visualizing dynamic (after)taste effects by means of time‐discrete TCATA data analysis	4
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	4
Temporal ranking for characterization and improved discrimination of protein beverages	4
Can focused mindfulness training increase olfactory perception? A novel method and approach for quantifying olfactory perception	3
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	3
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	3
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	3
Using in‐depth interviews to explore perceptions and opinions in men's skin care	3
Preference Sorting as a tool for Dulce de Leches' drivers of liking determination	3
Development of an olfactory test method for measuring perception of everyday food odors among older adults	3
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	3
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	3
3‐Dprinted texture spoons for food flavor and satiety	3
The impact of olfactory training using a nasal clip and extended periods of odor exposure	3
Equivalence and non‐inferiority tests using replicated discrimination and preference data	3
Designing the sensory profile of sugarcane juice extracted from different cultivars	3
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	3
Influence of visual appearance on consumer perception of spiciness in kimchi	3
Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt	3
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	3
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces	3
Consumer perceptions of hotel shampoos and lotions	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
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	3
Buying vertically farmed produce: Comparison of people with lower and higher stated purchase likelihood	3
Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?	3
Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization	3
Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained	3
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies	3
How to inform about sodium reduction on food labels?	2
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation 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 sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Comparison of Chinese and American subjects on the self‐administered Waterless Empirical Taste Test	2
Atypical sensory functions and eating behaviors among adults on the autism spectrum: One‐on‐one interviews	2
Textural analyses and artificial neural network as optimization tools to predict the sensory perception of cosmetic emulsions	2
The roles of sucrose on the retronasal thresholds of tea catechins and polyphenols in water‐based system	2
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	2
Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees	2
The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang	2
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor	2
Effect of serving containers on the consumer acceptance of Doenjang stew	2
The use of paired comparison test on the goat's milk adulteration detection (whole and semiskimmed)	2
Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students	2
Text highlighting combined with open‐ended questions: A methodological extension	2
English version of the food disgust scale: Optimization and other considerations	2
Use of the Kano model and sensory evaluation in the development of an iron supplement for women	2
Exploration of individual factors influencing self‐reported household food waste in Australia	2
Exploring cider website descriptions using a novel text mining approach	2
The cross‐modal effect of color and roughness on the perception of spiciness	2
Adherence and concordance among Q‐Graders in the sensory analysis of coffees	2
Influences of product pH and salinity on the retronasal threshold values of capsaicin	2
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	2
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	2
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Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	2
Focus group and word association for evaluating consumer perception of microwave popcorn labels	2
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	2
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply	2
A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee	2
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	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
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	2
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	2
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	1
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	1
The effect of carrier on consumer liking of soy sauce	1
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	1
Free and cued identification of individual odorants in blind and sighted individuals	1
Use of perceived weights for scale familiarization in a PROP taster classification procedure	1
Olfactory training improves emotion matching ability in 6–9 years old children — preliminary evidence	1
Testing Australian standard consumers' understanding of the language used to describe wine	1

Modeling consumer satisfaction to identify drivers for liking: An online survey based on images of Habanero pepper (Capsicum chinense Jacq.)	1
Surfacing consumer psychosensory perceptions of a nonendemic food: The case of coffee in a tea culture	1
Serving food in a separated style influences calorie estimates and eating behavior	1
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs	1
Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers	1
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
Defining thresholds to support noncomparative sensory claims based on home use test results: Application to a new lip balm	1
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	1
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees	1
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	1
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	1
Cash—Walk the line: Examining the impact of payment method on consumers' beer choices	1
Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold	1
	1
A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients	1
Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts	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
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	1
Apple flavor and its effects on sensory characteristics and consumer preference	1
The use of model samples in the process of selection of sensory panel to assess cosmetic products	1
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	1
Influence of testing environment on consumer liking of doenjang stew	1
The effect of visual deprivation on basic taste modalities	1
A preliminary investigation into participants' reactions to a sensory trial investigating a cannabis edible	1
The impact of refinement on the sensory properties of lanolin	1
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	1
Effects of odors on posture	1
Can children use the A‐not a test?	1
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	1
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	1
Sensory analysis of sweetness in viscous solutions and gels with agar	1
Influence of fresh pineapple intake on human taste detection and recognition thresholds of basic taste stimulants	1
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	1
Artisanal and sanitary inspection seals impact on acceptance and emotions of colonial cheese consumption	1
Color‐nutrient associations: Implications for product design of dietary supplements	1
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	1
Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles	1
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	1
Sparse hierarchical clustering based on Menopause Rating Scale severity of symptoms collected from perimenopausal and postmenopausal US women in a menopause tablet perceptual efficacy study	1
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	1
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	1
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	1
Need to warm up! Ambient coldness increases vice inclinations	1
Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data	1