Journal of Sensory Studies

Article	Citations
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Issue Information	23
Focus group and word association for evaluating consumer perception of microwave popcorn labels	15
Issue Information	15
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The effect of carrier on consumer liking of soy sauce	14
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	14
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	13
Temporal ranking for characterization and improved discrimination of protein beverages	13
The pairedA‐NotA withABandBApairs	13
Gender difference in ratings of odor intensity during olfactory training	12
Issue Information	11
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Issue Information	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
Society of Sensory Professionals	11
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	10
Apple flavor and its effects on sensory characteristics and consumer preference	10
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	10
Can children use the A‐not a test?	10
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	9
How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	9
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	9
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	9

Use of perceived weights for scale familiarization in a PROP taster classification procedure	9
Society of Sensory Professionals	9
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	8
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Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	8
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	8
Issue Information	8
Society of Sensory Professionals	7
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	7
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Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	7
Society of Sensory Professionals	7
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	6
Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee	6
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Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	6
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Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	6
Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
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Issue Information	5
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	5
Endogenous mood state and hedonic responses to pleasant odors	5
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Issue Information	5
Issue Information	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	5
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	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
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	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
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An approach for clustering consumers by their top‐box and top‐choice responses	4
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Sensory evaluation in the personal care space: A review	4
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	4
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	4
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	4
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	4

Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	3
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Issue Information	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
Society of Sensory Professionals	3
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	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
Society of Sensory Professionals	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Differences in olfactory functioning: The role of personality and gender	3
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	3
Society of Sensory Professionals	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
Issue Information	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	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
Effects of odors on posture	3
The effect of visual deprivation on basic taste modalities	3
Assessing consumer perception on underwear products: Visual and tactile evaluations	3
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	3
Society of Sensory Professionals	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Featured Cover	2
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	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
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods	2
Nonlinear association between chemosensory dysfunction and body mass index	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	2
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	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
Society of Sensory Professionals	2
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	2
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	2
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	2
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	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
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Smelling speech sounds: Association of odors with texture‐related ideophones	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
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Issue Information	2
Issue Information	2
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	2
Color‐nutrient associations: Implications for product design of dietary supplements	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
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Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods	2
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples?	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
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Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	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
Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
Society of Sensory Professionals	1
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Influences of product pH and salinity on the retronasal threshold values of capsaicin	1
Society of Sensory Professionals	1
Consumer perceptions of hotel shampoos and lotions	1
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	1

The cross‐modal effect of color and roughness on the perception of spiciness	1
How to inform about sodium reduction on food labels?	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
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	1
Issue Information	1
Assessment of panel performance in CATA and RATA experiment	1
A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee	1
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	1
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
Development of an olfactory test method for measuring perception of everyday food odors among older adults	1
Issue Information	1
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Soy sauce and vanilla odors improve balance ability in children	1
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	1
Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Society of Sensory Professionals	1
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	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
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	1
Development of a Tactile Vocabulary Based on Suitability and Perceptual Intensity	1
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	1
Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check‐All‐That‐Apply	1
Issue Information	1
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‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	1
Cross‐modal and cross‐cultural perceptions of parosmia	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
Sensory impairment: Natural result of aging	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
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
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Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers	1
Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine	1
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
Issue Information	1
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	1
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	1
How Do Consumers Allocate Their Limited Resources to the Food Product? A Framework for the Contagion Effect	1
The impact of olfactory training using a nasal clip and extended periods of odor exposure	1
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	1
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	1
Effect of serving containers on the consumer acceptance of Doenjang stew	1
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	1
Coffee is more than flavor, the creation of a coffee character wheel	1
Issue Information	1
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The impact of refinement on the sensory properties of lanolin	1