Journal of Sensory Studies

Article	Citations
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The effect of carrier on consumer liking of soy sauce	18
The pairedA‐NotA withABandBApairs	16
Gender difference in ratings of odor intensity during olfactory training	15
Issue Information	14
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	13
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	12
Temporal ranking for characterization and improved discrimination of protein beverages	12
Issue Information	11
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	11
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Issue Information	11
Focus group and word association for evaluating consumer perception of microwave popcorn labels	11
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
Issue Information	10
Society of Sensory Professionals	10
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	10
Can children use the A‐not a test?	10
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	9
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	9
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Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	8
Apple flavor and its effects on sensory characteristics and consumer preference	8

The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	8
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	7
Issue Information	7
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	7
Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
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Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	6
Society of Sensory Professionals	6
Society of Sensory Professionals	6
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	6
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Society of Sensory Professionals	6
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	5
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
Endogenous mood state and hedonic responses to pleasant odors	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
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Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
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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
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
Text highlighting combined with open‐ended questions: A methodological extension	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
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Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
Sensory evaluation in the personal care space: A review	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
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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
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
Society of Sensory Professionals	3

Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
The effect of visual deprivation on basic taste modalities	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	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
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Issue Information	3
Effects of odors on posture	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	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
Assessing consumer perception on underwear products: Visual and tactile evaluations	3
Issue Information	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	2
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	2
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	2
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	2
How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types	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
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	2
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods	2
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	2
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry	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
Differences in olfactory functioning: The role of personality and gender	2
Society of Sensory Professionals	2
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
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Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
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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
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	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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Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	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
Will “moving” food tastes better? Effect of dynamic food image in print advertising on food taste perception	2
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	2
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	2
Featured Cover	2
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	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 volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Color‐nutrient associations: Implications for product design of dietary supplements	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
Nonlinear association between chemosensory dysfunction and body mass index	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
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
Effect of serving containers on the consumer acceptance of Doenjang stew	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
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	1
Development of an olfactory test method for measuring perception of everyday food odors among older adults	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Issue Information	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
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Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1

Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	1
Society of Sensory Professionals	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
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Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	1
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
The impact of olfactory training using a nasal clip and extended periods of odor exposure	1
Issue Information	1
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Assessment of panel performance in CATA and RATA experiment	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	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
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods	1
A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee	1
The impact of refinement on the sensory properties of lanolin	1
Effects of pH on the Flavor Detection Threshold and DoT of Nine Kokumi Peptides in Soybean Fermented Foods	1
Issue Information	1
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	1
Coffee is more than flavor, the creation of a coffee character wheel	1
Soy sauce and vanilla odors improve balance ability in children	1
Cross‐modal and cross‐cultural perceptions of parosmia	1
Issue Information	1
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Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	1
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Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
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Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	1
Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
How to inform about sodium reduction on food labels?	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
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	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
Consumer perceptions of hotel shampoos and lotions	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	1
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