Journal of Sensory Studies

Article	Citations
Complex choices: Pole selection for polarized projective mapping applied to a complex product set	37
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Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	19
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Comparison of different ways of handling consumer segments using L‐shape data	15
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	14
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations	14
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)	13
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	13
Is Metallic Perception a Taste, an Aroma, or a Flavor?	13
Society of Sensory Professionals	12
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Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	12
Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data	11
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The pairedA‐NotA withABandBApairs	11
Issue Information	11
Sensory analysis of sweetness in viscous solutions and gels with agar	11
The effect of carrier on consumer liking of soy sauce	10
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Development of the Adapted Pivot Test method for descriptive sensory analyses with young untrained students	10
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	10
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Measuring the importance of olfaction in Chinese children: A psychometric study of the Chinese version of the Children's Personal Significance of Olfaction Questionnaire	9

Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	9
Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee	8
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Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	7
Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	7
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Issue Information	7
Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits	7
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)	6
Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods	6
Society of Sensory Professionals	6
Differences in citation proportions in CATA questions can be interpreted as differences perceived intensity of sensory attributes	6
Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	6
The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply	6
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	6
Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance	6
Odor‐Based Recognition of Canine Stress: Investigating Human Olfactory Perception	6
An approach for clustering consumers by their top‐box and top‐choice responses	6
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance	6
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	5
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	5
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	5
Cash—Walk the line: Examining the impact of payment method on consumers' beer choices	5
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz	5
Temporal ranking for characterization and improved discrimination of protein beverages	5
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.	4
Sensory evaluation in the personal care space: A review	4
Effect of geographical origin on consumers' emotional response to alcoholic beverages: A study with wine and cider	4
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	4
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	4
Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees	4
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?	4
Focus group and word association for evaluating consumer perception of microwave popcorn labels	4
Society of Sensory Professionals	4
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	4
Task‐Specific Effects of Acute Stress Exposure on Olfactory Discrimination in Young Men	4
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs	4
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging	4
Gender difference in ratings of odor intensity during olfactory training	4
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	4
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Society of Sensory Professionals	4
Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption	4
Issue Information	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
How to inform about sodium reduction on food labels?	3
Impaired odor identification ability and olfactory hedonic capacity in children with elevated autistic traits	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	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

Society of Sensory Professionals	3
Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters	3
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Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	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
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	3
Effect of serving containers on the consumer acceptance of Doenjang stew	3
Society of Sensory Professionals	3
Issue Information	3
Featured Cover	3
Society of Sensory Professionals	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
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Need to warm up! Ambient coldness increases vice inclinations	3
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies	3
Issue Information	3
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	3
Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	3
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	2
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	2
The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor	2
Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation	2
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	2
Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology	2
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	2
Erratum	2
Society of Sensory Professionals	2
Can children use the A‐not a test?	2
Cross‐modal and cross‐cultural perceptions of parosmia	2
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	2
The effect of visual deprivation on basic taste modalities	2
The impact of olfactory training using a nasal clip and extended periods of odor exposure	2
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	2
Sensory Profiling and Classification of Greek Olive Oil Varieties Using Principal Component Analysis and Learning Vector Quantization	2
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound	2
Correction to ‘The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping’	2
How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires	2
Short Communication: Influence of Serving Temperature on the Retronasal Thresholds of Two Kokumi Peptides: γ‐Glu‐Phe and γ‐Glu‐Val‐Gly	2
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk	2
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	2
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	2
The influence of a carrier food on the perceived spiciness of chili pepper sauce	2
Apple flavor and its effects on sensory characteristics and consumer preference	2
Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages	2
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions	2
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	2
Issue Information	2
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	2
Assessment of panel performance in CATA and RATA experiment	2
Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings	2
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	2
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	2
Society of Sensory Professionals	1
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Issue Information	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
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	1
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	1
Visualizing dynamic (after)taste effects by means of time‐discrete TCATA data analysis	1
Society of Sensory Professionals	1
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	1
Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Coffee is more than flavor, the creation of a coffee character wheel	1
The impact of refinement on the sensory properties of lanolin	1
The impact of cognitive and noncognitive factors on odor discrimination performance	1
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	1
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	1
Society of Sensory Professionals	1
Society of Sensory Professionals	1
The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins	1
Thurstonian Models for the Duo‐Trio and Its Variants	1
Use of perceived weights for scale familiarization in a PROP taster classification procedure	1
Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions	1
Issue Information	1
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
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Diary andCATAapproaches: A complementary study assessing Canastra cheese consumption	1
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies	1
Testing Australian standard consumers' understanding of the language used to describe wine	1

Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	1
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	1
Enhancing operational rations for Special Operations Forces: A qualitative analysis and roadmap for product improvement	1
The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang	1
Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees	1
Effects of odors on posture	1
Issue Information	1
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	1
Assessing consumer perception on underwear products: Visual and tactile evaluations	1
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	1
Influences of product pH and salinity on the retronasal threshold values of capsaicin	1
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	1
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
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Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing mi	1
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets	1
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces	1
Issue Information	1
Issue Information	1
Adherence and concordance among Q‐Graders in the sensory analysis of coffees	1
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants	1
Parental perspective and feeding practices effects on food neophobia in elementary school children in San Luis Obispo County	1
Issue Information	1
Consumer perceptions of hotel shampoos and lotions	1
Issue Information	1
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations	1
Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt	1