Journal of Sensory Studies 

About: Journal of Sensory Studies is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Sensory analysis & Computer science. It has an ISSN identifier of 0887-8250. Over the lifetime, 1492 publications have been published receiving 37422 citations. The journal is also known as: FNP journal of sensory studies & Food & Nutrition Press journal of sensory studies.

Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests

Abstract: . The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.

The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review

Abstract: Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.

The role of auditory cues in modulating the perceived crispness and staleness of potato chips

Abstract: We investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action. Participants in our study bit into potato chips with their front teeth while rating either their crispness or freshness using a computer-based visual analog scale. The results demonstrate that the perception of both the crispness and staleness was systematically altered by varying the loudness and/or frequency composition of the auditory feedback elicited during the biting action. The potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified. These results highlight the significant role that auditory cues can play in modulating the perception and evaluation of foodstuffs (despite the fact that consumers are often unaware of the influence of such auditory cues). The paradigm reported here also provides a novel empiric methodology for assessing such multisensory contributions to food perception. © Copyright 2004, Blackwell Publishing.

Effects of disconfirmed consumer expectations on food acceptability

Abstract: Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film Greater disconfirmation resulted in lower acceptance and purchase intent In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low A contrast effect was observed for bitterness judgments when expectations of bitterness were high Associative effects resulting from the expectation manipulation were observed on other sensory attributes In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages Results provided further support for an assimilation model of these effects

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

Abstract: Entomophagy is not well accepted in Western European populations but it is common in the world. In the future, populations from developed countries should adapt to other sources of animal proteins because traditional breeding of beef, poultry or pork will become unsustainable. This study was performed to assess the perception of entomophagy in the Belgian population. A slight neophobia was detected but people agreed to evaluate insect preparations. Various insect formulations (mealworms and house crickets) were prepared, and insects associated with known flavors and crispy textures were preferred. After a hedonic test, people seemed to be willing to eat and cook insects in the near future. The opportunity to introduce entomophagy in food habits of Western European populations was positively concluded. Integration of edible insects in human food is a potential solution to replace other animal protein sources in a much more sustainable development and will deserve more attention in the future. Practical Applications This study shows the edible insects' potential to become a usual food ingredient in Western European populations. Our results show that consumers are ready to buy and cook insects at home if they are able to associate them with familiar flavors.