Journal of Sensory Studies

Article	Citations
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Gender difference in ratings of odor intensity during olfactory training	15
Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage	15
Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods	14
Impact of Product Labeling on Vegan Yogurt Acceptance	14
Temporal ranking for characterization and improved discrimination of protein beverages	13
Focus group and word association for evaluating consumer perception of microwave popcorn labels	12
Issue Information	12
Issue Information	12
Issue Information	11
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions	11
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How to Bundle: Improving the Perception and Evaluation of New Products by Color Contrast	9
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	9
Who is eating quinoa?: How consumer characteristics and beliefs affect the expenditure on this functional food versus traditional staple items	9
Can children use the A‐not a test?	9
Society of Sensory Professionals	8
User experience design approaches for accommodating high “need for touch” consumers in ecommerce	8
Apple flavor and its effects on sensory characteristics and consumer preference	8
Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in Chrys	8
Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup	8
Effects of sensory test conditions and cooking methods on consumer acceptance, sensory profiling, and emotional response of home meal replacement foods	7
Issue Information	7
Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions	6

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Use of perceived weights for scale familiarization in a PROP taster classification procedure	6
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics	6
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Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese	6
Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory	6
Society of Sensory Professionals	6
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting	6
Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study	6
Association between schizotypal traits and food neophobia: Mediating effect of chemosensory hedonic capacity	6
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil	6
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels	6
A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development	6
Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques	6
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply	5
Issue Information	5
Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating	5
Issue Information	5
Society of Sensory Professionals	5
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)	5
Interstitial Space in Food Brand Logo: Effects on Consumers' Food Preferences	5
Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests	5
Principles for the selection of a sensory panel for the evaluation of car interior materials	5
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Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers	5
Issue Information	5
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang	5
Endogenous mood state and hedonic responses to pleasant odors	5
Equivalence and non‐inferiority tests using replicated discrimination and preference data	5
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Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)	5
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students	5
Issue Information	5
Text highlighting combined with open‐ended questions: A methodological extension	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
Using focus groups and consumer perceptions to generate important features of hotel shampoos and lotions	4
Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods	4
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery	4
Comparison of conventional and consumer‐based sensory profiling methods for ready‐to‐drink coffee beverages	4
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)	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
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive s	4
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers	4
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
Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention	4

Development of a consumer‐led emotion lexicon for meat and plant‐based burger patties using digitally recreated eating contexts	4
Grape Alcohol a Potential Sustainable Solvent for Fragrance Industry: An Olfactory Study Case	3
Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee	3
The influence of a carrier food on the perceived spiciness of chili pepper sauce	3
Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods	3
The effect of visual deprivation on basic taste modalities	3
Society of Sensory Professionals	3
Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers	3
Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin	3
Order of Scent: Does the Sequence of Sampling Products Influence Consumer Preference?	3
Free sorting task of chocolate proteins bars: Pilot study and comparison between trained and untrained panelists	3
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed	3
Issue Information	3
The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior	3
Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers	3
Society of Sensory Professionals	3
Influence of Food Neophobia Levels on Recognition, Experience, Liking and Willingness‐to‐Try Foods of Varying Familiarity	3
SensMap R package and SensMapGUI shiny web application for sensory and consumer data mapping: Variations on external preference mapping and stability assessment	3
Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'	3
Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable	3
Society of Sensory Professionals	3
Improving the Sensory Quality of Sugar‐Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback	3
Exploring the Effects of Fruit Brand Names on Consumer Preferences: A Case Study of Apple Consumer Behavior	2
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Effects of time pressure on tourists' sensory consumption via the mediating role of salient motivation	2
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception	2
Attention and purchase intention of sounding advertisements—A study on autonomous sensory meridian response of towel sound	2
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee	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
Featured Cover	2
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang	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
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
Differences in olfactory functioning: The role of personality and gender	2
Effects of odors on posture	2
Assessing consumer perception on underwear products: Visual and tactile evaluations	2
Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits	2
‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood	2
Application of a sensory evaluation methodology for recipes utilized in federal nutrition education programs	2
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection	2
Socioeconomic constraints on low‐income individuals' perceptions toward food safety	2
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Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers	2
Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply	2
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics	2
Combining Visual and Tactile Senses to Design Consumer Packaging for the Elderly: Empirical Evidence From Chinese Elderly	2
Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?	2
Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (SNAP‐Ed) informs consumer acceptance and recipe development needs	2
Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt	2
Issue Information	2
Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers	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
Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?	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
Thurstonian models for three variants (specified, unspecified, and unspecified with forgiveness) of the Two‐Out‐of‐Five method	2
Assessment of panel performance in CATA and RATA experiment	2
Color‐nutrient associations: Implications for product design of dietary supplements	2
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods	2
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Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization	2
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea	2
How to Bring Agricultural Products “Alive”: The Interaction Effect of Live Content and Agricultural Product Types	2
Research assessment: How the hotel industry uses sensory and consumer science to analyze hotel toiletries	2
Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB	2
Society of Sensory Professionals	1
Context‐sensitive thinking influences judgments of expected satiation from combinations of foods: The role of individual and cultural variations	1
Issue Information	1
Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”	1
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries	1
Issue Information	1
Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods	1
Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally	1
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Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience	1
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Issue Information	1
Soy sauce and vanilla odors improve balance ability in children	1
Cross‐modal and cross‐cultural perceptions of parosmia	1

Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors	1
Effect of serving containers on the consumer acceptance of Doenjang stew	1
Emotional Projective Mapping (EmoMap): A Pilot Study Examining a Tool for Collecting Emotional Responses to Food	1
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Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies	1
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution	1
The impact of refinement on the sensory properties of lanolin	1
Issue Information	1
Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating	1
Are Food Meanings Crucial for Novel Product Acceptance and Purchase Intent? A Case Study With Amaranth Flakes	1
The invisible hand of touch: Testing a tactile sensation‐choice satisfaction model in online shopping	1
How to inform about sodium reduction on food labels?	1
COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics	1
Analysis of sensory and cognitive performance of generational consumers using artisan tortillas	1
Society of Sensory Professionals	1
Exploration of individual factors influencing self‐reported household food waste in Australia	1
Coffee is more than flavor, the creation of a coffee character wheel	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
Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation	1
Consumer Acceptance of Baked Products Containing Various Probiotic Strains	1
Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche	1
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products	1
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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
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How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity	1
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors	1
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds	1
Analysis of Flight Search on the Web Using Eye‐Tracking	1
Issue Information	1
Society of Sensory Professionals	1
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Consumer perceptions of hotel shampoos and lotions	1
Issue Information	1
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?	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
Toward a Plastic‐Free World: Antecedents of Consumer Purchase Intentions and Their Relationship With Purchasing Behavior for Plastic‐Free Fresh Products	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