Journal of Sensory Studies

Papers
(The TQCC of Journal of Sensory Studies is 3. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-02-01 to 2025-02-01.)
ArticleCitations
Complex choices: Pole selection for polarized projective mapping applied to a complex product set34
16
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions15
Comparison of different ways of handling consumer segments using L‐shape data14
14
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)13
Society of Sensory Professionals13
12
Issue Information12
The effect of carrier on consumer liking of soy sauce12
Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students11
11
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages11
10
Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire10
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs10
10
10
10
Sensory evaluation in the personal care space: A review9
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee9
Issue Information9
Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits9
9
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply9
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Focus group and word association for evaluating consumer perception of microwave popcorn labels9
Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data8
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes8
The pairedA‐NotA withABandBApairs8
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Gender difference in ratings of odor intensity during olfactory training7
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization7
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
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance7
Odor‐Based Recognition of Canine Stress: Investigating Human Olfactory Perception6
An approach for clustering consumers by their top‐box and top‐choice responses6
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage6
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz6
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply6
Society of Sensory Professionals6
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging6
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods6
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance6
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention6
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts6
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 cream6
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods5
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions5
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages5
Influence of oral movement, particle size, and zeta potential on astringency of whey protein5
Cash—Walk the line: Examining the impact of payment method on consumers' beer choices5
Temporal ranking for characterization and improved discrimination of protein beverages5
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
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations4
Effect of serving containers on the consumer acceptance of Doenjang stew4
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items4
Society of Sensory Professionals4
Can children use the A‐not a test?4
Society of Sensory Professionals4
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits4
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound4
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees4
Sensory analysis of sweetness in viscous solutions and gels with agar4
The impact of cognitive and noncognitive factors on odor discrimination performance4
Need to warm up! Ambient coldness increases vice inclinations4
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally4
Issue Information4
The effect of visual deprivation on basic taste modalities3
Society of Sensory Professionals3
Issue Information3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment3
Issue Information3
The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home‐use‐test with online auctions3
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption3
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies3
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters3
3
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs3
Society of Sensory Professionals3
Society of Sensory Professionals3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods3
Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings3
3
The influence of a carrier food on the perceived spiciness of chili pepper sauce3
Society of Sensory Professionals3
A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study3
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor3
Featured Cover3
Society of Sensory Professionals3
Projective mapping and ultra‐flash profile studies should include a list of descriptors and definitions: An investigation into descriptors used by untrained panelists3
Assessment of panel performance in CATA and RATA experiment3
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation3
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