ABSTRACT The risk of developing depressive symptoms increases with age. The following study aimed to verify if olfactory training may relieve symptoms of depression in the older population. Older participants ( N = 101, M age = 72.6, SD = 5.44, 88% women) participated in this study. The experimental group underwent 12‐week olfactory training with four scented felt‐tip pens containing eugenol (scent of cloves), phenylethyl alcohol (rose), eucalyptol (eucalyptus), and citronellal (lemon). The placebo group performed the same training regimen with odorless Sniffin' Sticks. Depressive symptoms were measured before and after the training with the Patient Health Questionnaire (PHQ‐9). The analysis did not show a statistically significant effect of olfactory training on depressive symptoms in the overall sample of older individuals. However, we found promising preliminary evidence for the effectiveness of olfactory training to relieve depressive symptoms in the subsample ( N = 20) of older individuals with baseline moderate depression.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition, leading to differences in sensory profiles, nutritional values, and functional properties. Therefore, the objective of this study was to evaluate the sensory acceptance, dynamic sensory profile, and instrumental texture of plant‐based mozzarella cheese alternatives produced and marketed in the Brazilian market. Six brands were evaluated through acceptance tests, Check‐All‐That‐Apply (CATA) questionnaires (117 consumers), temporal dominance of sensations (TDS) analysis (16 tasters), instrumental texture profile analysis (TPA), color measurement, and melting capacity evaluation. The results showed that most cheese alternatives were composed of a mixture of cashew nuts, starches, colorants, and flavorings. In addition, sensory and physicochemical analyses emphasized the need to optimize formulations by exploring new raw materials, processing methods, and redefined expectations for the final product. This recommendation is based on the moderate acceptance scores observed for most samples (overall rating between 3.44 and 6.83), in association with negative sensory attributes such as bitter taste and strange flavors, high fracturability and hardness, and poor melting performance.
ABSTRACT This study examines the cognitive motivations underlying consumer preferences for processed dairy products in Dar es Salaam, Tanzania, using the means–end chain (MEC) framework. The study explores how product attributes are linked to functional and psychosocial consequences, instrumental values, and terminal values that drive purchasing decisions. Data were collected from 100 urban consumers through face‐to‐face, in‐depth laddering interviews using a simple random sampling technique. The findings reveal that sensory attributes, particularly taste/flavor, texture/creaminess, and variety of flavors, are the most important drivers of consumer preferences across UHT milk, yoghurt, and ice cream. These attributes generate functional benefits such as enjoyment, satisfaction, affordability, and product selection, which lead to psychosocial outcomes, including treating oneself, indulgence, exploration, well‐being, and smart decision‐making. Ultimately, these outcomes are associated with higher‐order values such as happiness, contentment, excitement, harmony, security, and stability. Price, packaging, ingredients, and brand reliability also influence consumer choices by shaping perceptions of value, convenience, healthiness, and trust. The results demonstrate that consumer preferences for processed dairy products are driven by a combination of sensory experiences, economic considerations, health concerns, and emotional fulfillment. The study provides actionable insights for dairy processors, marketers, and policymakers seeking to enhance product development, branding, and marketing strategies that align with consumer values. By applying the MEC approach in a sub‐Saharan African context, the study contributes to the limited literature on consumer behavior and value‐driven food choices in emerging markets.
ABSTRACT Increasing acceptance of bitter stimuli is important for the health of pediatric patients who must consume bitter medicines or nutritional interventions. The aim of this study was to determine if children age 6 months to 5 years accept an amino acid (AA)‐supplemented oral rehydration therapy (ORT) that contains multiple bitter tasting AAs. These AAs can be clinically advantageous to the gastrointestinal tract, which could benefit children during acute diarrhea, but no research has shown that children will accept and ingest this novel formulation. Sodium gluconate, sucralose, strawberry flavor, and pink color were used to decrease bitterness and increase palatability. Participants were taught how to play “The Tasting Game” in which they gave the solutions they liked to a plush toy of Big Bird TM and those they did not like to a plush toy of Oscar the Grouch TM . Participants were filmed during the sessions and their facial expressions were analyzed. Participants were offered the solutions to drink and the volume consumed was also measured. The addition of sodium gluconate, color, or flavor as individual additives did not significantly increase acceptance of the AA‐based ORT. Sucralose increased acceptance in comparison to quinine but was still less accepted than sucrose. Sucralose in combination with strawberry flavor was significantly more liked than quinine and not significantly less than sucrose. Sucralose, strawberry flavor, and pink color in combination was the most liked solution. The most positive facial reactions were expressed in response to this solution as well. Participants drank and tolerated up to 80 mL of the sucralose‐sweetened, strawberry‐flavored, and pink‐colored amino acid‐based formulation in one 15 min sitting. This study demonstrates that pediatric participants will accept a novel bitter‐reduced AA‐based formulation of oral rehydration therapy with sucralose, strawberry flavor, and pink color added.
ABSTRACT Unconventional Edible Plants (UEPs) offer a promising strategy to diversify diets and value local biodiversity, yet their consumption remains low. The aim of this study was to explore children's proposals of UEP‐based foods and whether co‐creation with children could facilitate the inclusion of UEP‐based meals in schools. Fifty‐seven children developed meal concepts—such as pizza and cheese bread with yam or ora‐pro‐nóbis—which were then tested by 180 students. Results demonstrated good overall acceptance (in the range 5.3 and 5.7 in a 7‐point scale) of UEP‐based products. While the impact of co‐creation on acceptance varied by school context, information about whether peers or cooks prepared the meals did not significantly affect liking scores. Emotional responses were, in general, little affected according to children's participation. Co‐creation proved to be a feasible and promising approach for introducing UEPs into school feeding systems, successfully supporting biodiversity and sustainability without compromising food acceptance.
ABSTRACT Dish names serve as extrinsic cues that shape expectations before tasting and can bias subsequent evaluations, even when the food is identical. This study tested whether naming style—traditional, gourmet, or ancestral—changes acceptance and perceived value for the same dish. In a between‐subjects experiment ( N = 300), adults were randomly assigned to one naming condition. Expectations were measured immediately after name exposure, followed by post‐consumption ratings of hedonic liking, perceived quality, perceived authenticity, willingness to pay (WTP), and repurchase intention. Relative to the traditional label, the ancestral label increased expectations, liking, perceived authenticity, and WTP, whereas the gourmet label primarily increased WTP. Mediation results indicated partial mediation of the ancestral effect on liking via expectations. Moderation analyses showed stronger gourmet effects among participants higher in food neophilia and larger WTP gaps for traditional versus ancestral names at higher gastronomic cultural capital.
Declining alcohol consumption both in New Zealand and globally has increased interest in no- and low-alcohol (NOLO) wines; however, limited research has examined how alcohol level influences consumer responses. This study investigated how alcohol content (0%, 6%, and 13%) affected such responses for Pinot Gris, Sauvignon Blanc, and Merlot. Participants (n = 172) evaluated nine samples in a digitally recreated wine bar, rating liking, emotions, sensory attributes, and willingness to purchase and pay. Results showed that 6% white wines received higher liking and purchase intent, driven by fruity, floral, smooth attributes, and positive emotions. Merlot maintained perceived value across reduced versions, reflecting its structural complexity. Motivational factors such as driving and avoiding hangovers influenced NOLO consumption, while barriers included perception that "wine without alcohol" lacks purpose. Findings highlight the importance of varietal-specific consideration in sensory optimization, as well as realistic testing environments to support market growth of NOLO wines.
Perilla leaf decoction, a traditional beverage originating from the Song Dynasty, is typically prepared using perilla leaves, dried tangerine peel, ginger slices, and rock sugar. Since sucrose is associated with health concerns such as obesity and diabetes, this study employed functional sweeteners as healthier alternatives, aiming to achieve comparable sensory qualities in perilla leaf decoctions. Initially, monk fruit glycosides, sorbitol, stevia glycosides, maltitol, xylitol, and erythritol were evaluated as aqueous solutions. Four sweeteners with flavor profiles similar to sucrose were selected. Single-factor experiments were conducted to determine the most suitable sweetener. Using response surface methodology (RSM), erythritol concentration, amount of perilla leaf, and quantity of ginger slices were optimized as three independent variables at three levels to establish an optimal low-sugar formulation. The findings demonstrated an inverted U-shaped correlation between sweetener concentration and perceived sweetness, revealing significantly lower sweetener requirements in the decoction compared to aqueous solutions. The optimal formulation comprised 4.5 g ginger slices, 6.6 g erythritol, and 5.0 g perilla leaves in 250 mL. This study provides a robust scientific basis for enhancing the health benefits of perilla leaf decoction and expands the potential applications of functional sweeteners in traditional beverages.
Reducing sodium in foods presents a sensory challenge because sodium chloride directly contributes to saltiness perception and pleasantness. Partial replacement with potassium chloride (KCl) and monosodium glutamate (MSG) may preserve sensory quality, although expectation-based responses and in-mouth perception can differ. This study integrated an expectation-based choice task with sensory evaluation to examine responses to sodium-reduced soup reformulations among young adults. A total of 211 Malaysian participants completed a choice-based conjoint task assessing how sodium content, flavor, price, and additive cues shaped pre-tasting expectations, followed by in-person sensory evaluation of reformulated soups. Saltiness perception was measured using the generalized Labeled Magnitude Scale, and pleasantness using the Labeled Affective Magnitude scale. Expectation-based evaluations were influenced primarily by flavor, absolute sodium content, and price, whereas additive cues had smaller effects. Direct sensory testing showed nonlinear saltiness-pleasantness relationships, with moderate saltiness formulations containing KCl and MSG producing higher pleasantness than low or high levels.
This review synthesizes recent research on the physiological blind spot as a model for studying the interplay between attention, perception, and conscious visual experience. Scanning studies from 1996 to 2025, the review focuses on eye‐tracking methodologies, predictive coding, clinical translation, and individual variability. Fifteen studies were grouped thematically (oculomotor adaptation, clinical application, behavioral insights, technology, blind spot mapping). Findings indicate attention critically modulates blind spot filling‐in: diffused attention enhances perceptual completion, while focal attention can disrupt it. Advances in high‐resolution eye‐tracking and computational models reveal that this perceptual completion is highly spatially precise and sensitive to context. Clinical applications include quantifying compensatory gaze strategies and evaluating training interventions for visual field loss. However, the field remains limited by methodological heterogeneity, partial ecological validity, and a lack of research on individual differences in adaptation. Overall, advanced eye tracking strengthens our understanding of the attention‐perception relationship at the blind spot and highlights the value of predictive coding frameworks and real‐world paradigms for future research.
The review examines consumer buying behavior towards eco‐friendly packaging over the last 10 years using the PRISMA framework. A total of 141 studies were analyzed to map theoretical and methodological progress in the field. The thematic analysis is conducted, which identified three major themes: marketing and branding influence, psychological drivers, and green purchase behavior across seven sub‐themes. The findings indicate that eco‐labelling, green advertising, green brand image, and product aesthetics are significant factors shaping sustainable purchase decisions. However, barriers such as green skepticism, distrust, limited product availability, higher pricing, and inadequate packaging knowledge collectively contribute to the intention‐behavior gap. The trend highlights the growing scholarly attention in emerging economies like China and India, with most empirical research grounded in the theory of planned behavior and employing quantitative methods. Additionally, a conceptual model illustrating the green purchase behavior is proposed, and 20 future directions are suggested utilizing the TCCM framework.
This study examined how two communication modalities, a regulatory-style product label and a short promotional v & iacute;deo, shape symbolic perceptions, social representations, and consumer evaluations of a cereal bar formulated with Jerusalem artichoke, a low-familiarity functional ingredient. A within-subject exploratory design involved 195 Brazilian consumers, who evaluated both stimuli in randomized order under ecologically valid conditions. The label followed Brazilian food-labeling regulations, while the video used a narrative with health, naturalness, and sensory cues. Free word associations were analyzed via prototypical analysis and polarity indices, and perceptual attributes were compared using paired Wilcoxon tests and repeated-measures MANOVA. The video increased perceived healthiness and expected flavor, eliciting affective terms, whereas the label prompted cognitively anchored representations. Trust and sustainability were stable, and convergent results indicate modality affects intensity, not judgment hierarchy overall.
Homestay tourism has already gained momentum worldwide due to its community engagement and contribution toward sustainable tourism. This study aims to examine the relationship between ethnic Indian food served at homestay settings as a determinant of tourists' revisit intention. Drawing on the Stimulus-Organism-Response framework, this study conceptualizes the core sensory attributes of Indian ethnic foods and establishes the relationships between attitude and revisit intention. A quantitative approach was adopted, and data were analyzed using PLS-SEM with SmartPLS. Data were collected from 305 foreign tourists staying in homestays in Rishikesh using snowball sampling. The findings revealed that the "sensory attributes of ethnic food" significantly influence tourists' attitudes toward the intention to revisit homestays. Among the sensory dimensions, "food culture" was found to play a strong role in shaping positive revisit intention, followed by "food sensation" and "food aesthetic experience". The findings show that authentic culinary experiences strengthen homestay revisit intention.
This study aims to examine the defining characteristics of individuals identified as "foodies" and to explore their relationship with food through a comprehensive conceptualization of the term. Rather than reflecting a mere interest in eating, foodiness represents a lifestyle encompassing engagement with food preparation processes, ingredient selection, and the pursuit of novel and authentic flavors. Foodies are also distinguished by their tendency to use food as a marker of social and cultural identity and status. The study further investigates the associations between food-related personality traits, taste perception, and foodiness. Using the newly developed Foodie Index, individuals' level of commitment to food was assessed and examined in relation to taste perception phenotypes, namely 6-n-propylthiouracil (PROP) sensitivity and thermal taste status. The study population consisted of students enrolled in gastronomy and culinary arts and cookery programs, with the sample drawn from those studying in Istanbul using a convenience sampling method. The findings indicate that individuals with higher levels of food interest experience food in a more nuanced and pleasurable manner than non-foodies. The Foodie Index proved effective in identifying distinct food-related characteristics and provided an empirical basis for examining assumptions regarding taste perception. Overall, the results suggest that attitudes toward food are shaped not only by sensory sensitivity and personal interest but also by broader social and cultural dynamics. This study contributes to a deeper understanding of the foodie phenomenon by integrating personality traits, sensory perception, and sociocultural context.
Consumers cannot physically touch, smell, or taste products in digital contexts. However, sensory imagery in advertisements can simulate these experiences. Although the effects of static visuals on olfactory imagery have been studied, the role of video ads remains unknown. This research reveals that video ads, particularly ASMR video ads, can evoke olfactory imagery that influences ad engagement. It also introduces and tests a new framework for the olfactory imagery-evoking process. A 2 & times; 2 factorial experiment was conducted to examine how verbal versus nonverbal ASMR ads affect ad engagement under conditions of higher and lower product involvement. Results reveal that verbal and nonverbal ASMR ads have different effects on olfactory imagery and engagement. Moreover, the findings indicate that the level of product involvement determines when or under what conditions the olfactory imagery is evoked. This study provides theoretical and practical insights into the role of multisensory stimuli in advertising.
The sensory experience of food and beverages is inherently multisensory, with auditory cues playing an important role in shaping perception and hedonic responses. This study investigated the influence of background music, with and without vocals, on the sensory perception and acceptability of cacha & ccedil;a. Two independent but methodologically equivalent experiments were conducted with 200 cacha & ccedil;a young consumers, divided into two groups (n = 100 each): one evaluated the beverage under musical stimuli with vocals (WV), and the other under instrumental versions of the same music without vocals (NV). Four musical genres (sertanejo, pagode, funk, and pop) and a silence condition were tested. Sensory perception was assessed using the Rate-all-that-Apply method, while acceptability of both the beverage and the music was evaluated using a nine-point hedonic scale. Results showed that background music modulated the sensory perception and acceptability of cacha & ccedil;a in a manner dependent on the presence of vocals. In the WV condition, significant differences were observed for specific sensory attributes, such as banana, balanced, spices, pepper, and aftertaste, whereas in the NV condition significant differences were detected only for banana and spices. Multivariate analyses revealed a clearer structuring of sensory perception when music contained vocals, indicating a more integrated and contextual evaluation of the beverage. In addition, cacha & ccedil;a acceptability differed significantly among musical genres only in the WV and NV experiment, with pagode leading to the highest hedonic scores. A strong positive correlation between music liking and beverage liking was observed in both the WV and NV conditions, indicating that higher appreciation of the musical stimulus was consistently associated with greater acceptance of the cacha & ccedil;a. These findings demonstrate that background music, particularly the presence of vocals, acts as a contextual modulator of both sensory perception and hedonic evaluation of cacha & ccedil;a. The study advances the understanding of auditory-gustatory interactions in distilled spirits and provides relevant insights for sensory research and the design of soundscapes in consumption environments.
This study examines the effects of a face-to-face, consumer-tailored wine education program conceptualized as sensory training. The program is designed to introduce a sensory-based choice criterion alongside more common determinants of wine consumption, such as price and familiarity. Quantitative results suggest that the training may have facilitated the distinction of white wine varieties among previously untrained individuals. Complementary qualitative analyses indicate shifts in participants' descriptive language, with increased use of specific sensory attributes. Overall, the findings provide tentative evidence that targeted sensory education may enhance consumers' ability to differentiate wines and engage more analytically with their sensory characteristics.
Rate-all-that-apply (RATA) data, as an extension of check-all-that-apply (CATA) data, are being used more frequently in sensory and consumer research. How to analyze RATA data is of theoretical and practical importance. This paper proposes and advocates the proportional odds model (POM) or the proportional odds mixed model (POMM) as a standard first-selected model for the analysis of RATA data. Using a food-related case study, it is shown that POM or POMM are more appropriate and useful statistical models than the conventional linear model (LM) or linear mixed model (LMM) for RATA data. Log of odds-ratio in POM or POMM is a more meaningful index to measure sample effects and sensory differences between samples for RATA data than the difference of rating means in LM or LMM. Generalized linear models (GLM) and generalized linear mixed models (GLMM) with binomial distribution are also discussed for when the proportional odds assumption fails.
The Chinese wine market has grown rapidly over the past two decades, driven by increased production capacity and rising consumer interest. However, many Chinese consumers still possess limited knowledge of red wine, making it difficult for them to evaluate quality due to its complex sensory properties. A significant gap exists between professional wine vocabulary and consumer understanding, which hinders effective communication and appreciation. To address this gap, a consumer-centered red wine sensory language system was developed using online research, consumer surveys, and focus group discussions. Based on this system, a three-tiered red wine sensory wheel was constructed, covering six sensory modalities (appearance, aroma, taste, mouthfeel, body, and aftertaste), 11 categories, and 37 sensory attributes. This framework provides a visual and structured lexicon to support consumer-friendly wine descriptions. The framework was further examined in relation to commonly used technical wine terminology to explore areas of overlap and divergence. This study offers a structured and consumer-oriented approach to red wine evaluation, aiming to enhance consumer comprehension and engagement. The findings also support more effective communication between producers and consumers, thereby contributing to improved marketing strategies and higher consumer satisfaction within the Chinese wine market.
This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin-Ganjang (JG), Yangjo-Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis based on the Spectrum method and a 15-point universal intensity scale. A total of 25 aroma descriptors were generated and organized into six major sensory categories, which were further summarized in an aroma wheel to visualize the overall sensory structure of Korean soy sauces. Fermentation-related attributes, such as alcohol, sour aromatics, and meju, were commonly perceived across all categories, whereas roasted, sweet, and Maillard-related aromas were more pronounced in Aged Ganjang samples. Yangjo-Ganjang samples were characterized by fermentation-derived attributes associated with brewing progression, while Jin-Ganjang samples showed mixed sensory characteristics reflecting formulation and processing variability. Multivariate analyses, including principal component analysis and K-means clustering, confirmed a clear sensory separation among the three commercial categories. These results demonstrate that the sensory identity of Korean soy sauces is primarily driven by manufacturing method and degree of aging and highlight the importance of sensory balance rather than aroma intensity alone in quality evaluation.
