Sensory quality assessment of food and beverages presents a persistent challenge for researchers. Integrating instrumental and sensory analyses has become standard practice to improve production process control, understand the drivers of consumer acceptance, and, in some cases, to substitute one approach for the other. In practice, however, these attempts frequently produce weak correlations and unreliable conclusions, not merely due to technical limitations, but because of a fundamental misalignment between the conditions of instrumental measurement and the dynamic, multisensory nature of food consumption. Here, we critically examine the integration of sensory and instrumental analyses, identify recurring methodological pitfalls across three domains — volatile compound analysis, taste-related compound extraction, and texture measurement — and clarify how the role of instrumental analysis differs between quality control and research contexts. Based on these insights, we propose a practical primer for improved experimental design, offering context-specific recommendations for aligning instrumental and sensory approaches more meaningfully.

Texture, particularly juiciness, remains a critical barrier to consumer acceptance of plant-based meat alternatives. This study examined how the perception of juiciness evolves dynamically during mastication and how formulation strategies influence texture compared with an animal-based reference. Nine samples were evaluated: eight plant-based formulations (varying in fat type and emulsifier content) and one beef control. A trained panel (n = 10) assessed mechanical, geometrical, and surface texture attributes after 5 and 10 chews. Consumers (n = 109) provided liking ratings, completed a Temporal Check-All-That-Apply (TCATA), and supplied background information. The beef patty was perceived by the trained panel as significantly juicier, firmer, chewier, and greasier than plant-based samples, which were drier, crumblier, and more fracturable. Consumer TCATA profiles showed persistent dominance of dryness and crumbliness for plant-based patties throughout chewing, indicating an early and sustained loss of juiciness during mastication. These results highlight that the timing and persistence of moisture release, rather than static composition, drive perceived texture performance. Consumer segmentation nevertheless indicated heterogeneity in sensitivity to juiciness loss and fragmentation. Three consumer segments differed in sensitivity to texture, ranging from meat-attached consumers preferring juicy, coarse textures to more plant-oriented consumers tolerant of drier, grainier profiles; these differences aligned with oral processing style, with "chewers" dominating beef-oriented segments and "crunchers" more prevalent among plant-based-preferring consumers. Overall, a substantial texture gap remains between plant-based and beef patties, driven by insufficient and unstable juiciness. Addressing this gap requires targeting not only composition but the temporal dynamics of moisture release, while accounting for consumer variability.

While previous studies suggest that benefit claims influence consumer acceptance of high-pressure processed (HPP) foods, evidence is largely based on attitudinal surveys rather than real product experience. This study investigates the impact of HPP benefit claims on consumer perception during the actual tasting of apple puree, using thermal processing (TP) as a control. Moreover, how the consumers' traits (e.g. Health and Taste Attitude Scale (HTAS), Food Technology Neophobia (FTN), and sensory sensitivity) affect sensory perception was also investigated. Participants (adults purchasing for children) evaluated products under different evaluation conditions (blind evaluation: no information; informed evaluation: processing claim; sensory benefit claim; health benefit claim). Results indicate that HPP benefit claims significantly increase consumer liking. Specifically, claims related to sensory attributes were more effective than health-related ones in enhancing product acceptance. In contrast, TP information negatively affected consumer liking. Consumers' traits showed limited impact on the results.These findings demonstrate that sensory-led communication is more effective than health-focused claims for HPP products in a real-use context, bridging the gap between stated attitudes and actual sensory experience.

Food systems account for roughly one-third of global greenhouse gas emissions, with meat and dairy production as the main contributors. Institutional foodservices, such as hospitals, care centers and universities represent critical points for shifting towards plant-based diets due to their large meal volumes and policy influence. However, the role of culinary professionals in driving these transitions remains understudied. This scoping review maps existing evidence on how culinary practices, education, and professional identity intersect with efforts to elevate environmentally sustainable, plant-based transitions in institutional settings. Using the PRISMA-ScR framework, a search of SCOPUS and Web of Science was conducted in June 2025. Eligible studies were published in English between 2006 and 2025. They addressed at least two of the following themes: institutional chefs or food professionals, culinary practice, and culinary education or training. Research was dominated by case studies from Australia and Europe, with hospitals as the most common settings. The authors observed five recurring themes: (1) professional identity and agency, (2) culinary education and training, (3) institutional barriers and enablers, (4) food waste and sustainability practices, and (5) transitions to plant-based and organic meals. After critically evaluating the extant literature, we conclude that a new research agenda is needed to integrate sustainability systematically into culinary training, examine professional identity, and expand research into diverse geographical and socio-cultural contexts, particularly outside Western high-income countries.

Texture, particularly fibrousness, is a critical driver of consumer acceptance of plant-based whole-cut meat analogues (PBMAs), as it underpins the characteristic bite and tearing behavior associated with meat. Despite advances in producing and instrumentally characterizing fibrous structures in PBMAs, it remains unclear how macrostructural fiber organization and mechanical anisotropy translate into the human perception of fibrousness during eating, and how visual cues influence this perception. To address this, five PBMA samples with systematically varied fibrous structures were evaluated using a combined structural, mechanical, and sensory approach. Macrostructural fibrousness was quantified using the image-based Fiberlyzer method, while directional compression testing characterized mechanical anisotropy and fluid release behavior. A trained sensory panel (n = 8) assessed visible and oral fibrousness together with related texture attributes under both visual and blindfolded conditions in order to determine the influence of visual appearance on texture perception. Results showed strong correspondence between image-derived fiber structure and perceived fibrousness. The Fiberlyzer Fiber Score explained 84% of the variance in visible fibrousness and more than 85% of the variance in oral fibrousness during mastication (p < 0.05). Multivariate analyses further demonstrated that sensory fibrousness clustered with macrostructural fiber alignment and fracture-related mechanical properties, while juiciness was associated with differences in compression-induced fluid release. Removing visual cues increased response variability but did not significantly alter fibrousness perception for most samples, indicating that oral perception of fibrousness is primarily driven by physical structure rather than visual appearance. Together, these results demonstrate that macrostructural fiber organization quantified from images provides a reliable predictor of perceived fibrousness and that combining image-based structural analysis, directional mechanical testing, and sensory evaluation offers a robust framework for interpreting fibrous texture in plant-based meat analogues.

Purpose This study, grounded in the Food Choice Questionnaire (FCQ), examined what factors drive Italian Generation Z (Gen Z) to pay for plant-based milk analogues (PBMA). Design/methodology/approach 511 Italian Gen Z consumers participated in an online survey. The survey included items from the FCQ and Contingent Valuation (CV) to assess the impact of consumer attitudes and dietary habits on their willingness to pay (WTP) for PBMA. An interval regression analysis was employed. Findings The findings indicate that most food choice drivers examined do not motivate Italian Gen Z's WTP for PBMA. Only selling price, dietary habits, perceptions of naturalness, and personal mood significantly influence the participants' WTP. Originality/Value Current research sheds new light on Gen Z consumers' motivations for shaping their purchasing intentions towards PBMA, providing valuable insights for the agri-food industry and policymakers.

We respond to the three commentaries (Varela, 2025; Lee, 2025; Beckley et al., 2025) submitted in relation to our paper defining the field of Sensory and Consumer Science (Jaeger et al., 2024). Rather than attempting to address every aspect of these detailed and thoughtful commentaries, we concentrate on four discussion points: 1) Do we require a definition of our field?; 2) What should our field be called?; 3) Is non-food part of our field?; and 4) What is the nature and scope of our field? The prevailing view supports the importance of defining the field. To remain relevant, we must revise and update the definition regularly. Over time, the field has broadened in content, and this trend may persist. There is room for ongoing discussion on how to name the field and the central role of sensory (perception) science. Two of the commentaries were food-centric. While we agree that the food domain will continue to dominate the field due to its historical ties with food science, we also believe that non-food is part of our field and hope for growth in this domain. The field is broad and multidisciplinary and is evolving towards being interdisciplinary. We all agree this is a positive development.

Introduction Seaweed, i.e. macroalgae, are nutritious marine seafood encompassing benefits from a sustainability perspective. In order to utilize seaweed as food, their sensory traits must be explored. The aim of this scoping review was to map and characterize sensory studies of seaweed and food products containing seaweed with regards to their sensory findings and methodological quality. Methods Scopus, Web of Science, and PubMed were searched, using the terms “sensory”, “descriptive analysis”, “QDA”, “descriptive evaluation”, “seaweed”, “algae” and “macroalgae”, which generated 1666 records. After removing duplicates, 1,004 unique records remained for screening of title/abstract. Application of eligibility criteria resulted in 91 final articles. Two authors extracted data from the articles. The quality of sensory methodologies were assessed separately. Results Seventeen articles were categorized as analytical and 74 articles as hedonic. The evaluated seaweed was mostly dried. Seventy articles used vehicles, e.g. baked goods and processed meat products with 1-5 % dry weight being the most common inclusion levels of seaweed. Nutritional improvement was generally the purpose of adding seaweed to food products.Post-harvest treatments (e.g. drying or cooking) affected the sensory quality of the samples. Quality scores for sensory methodologies varied. Conclusion Increasing seaweed content in food products was associated with lower liking in consumer tests. Other post-harvest treatments than drying, such as blanching before further processing for stabilization purposes, should be explored, in order to allow higher inclusion levels than 1-5 % and thus, attain nutritional benefits by increasing the consumption of seaweed. 20 % of the studies were considered fully reproducible.

Consumer interest in plant-based cheese is rising due to environmental, animal welfare, and health concerns, but texture remains a major challenge in replicating the creaminess, smoothness, and meltability of dairy cheese. The absence of casein in plant-based cheese often results in brittle or gummy textures, whereas plant-based fats and proteins often lead to phase separation and weak cohesion, thereby affecting sensory quality. While instrumental texture analysis is common in the lietarature, many studies lack a correlation between instrumental measures, sensory perception and consumer acceptance, limiting practical relevance. Against this background, this review systematically examined 85 sensory studies on plant-based cheese focusing on texture modification, sensory evaluation, and consumer response. Second, the review assessed the standardization of texture and mouthfeel terminology. Only four studies provided clear definitions of texture attributes, underscoring the need for greater standardization across studies. Third, it evaluated the quality of sensory and consumer analyses within these studies. A total of 60% of the studies (51 out of 85) had methodological issues, including small sample sizes and poorly reported sensory evaluation methods, highlighting key gaps in sensory studies on plant-based cheese. Future studies must refine sensory and consumer evaluation techniques to better replicate the dairy-like texture and mouthfeel in order and meet consumer expectations.

This paper proposes an updated, contemporary definition of Sensory and Consumer Science. We do so based on survey results from 221 professionals, meaning that the definition represents more than our personal views. Specifically, the proposed definition is: “Sensory and Consumer Science is an interdisciplinary field that encompasses sensory-only research and consumer-centric studies, focusing both on responses to specific products and consumer behaviour more generally. While the field is primarily centred on food, it also extends to non-food items. Researchers employ both quantitative and qualitative methods to conduct their studies. Sensory and Consumer professionals engage in both basic academic research and applied commercial research, operating within an increasingly global and multicultural context.” All aspects of this definition were endorsed by a majority of the professionals participating in the surveys, and some aspects were nearly universally accepted. A longer version of the definition is also proposed, which helps to explain/elaborate on the different elements. We urge further discussion and refinement of the short and long definitions. This may lead to further variants that are narrower/broader in scope depending on personal and professional preferences and context.

Sensory experiments are essential for product characterization and development. One of the main objectives of these tasks is to highlight similarities and differences among the target products. For this purpose, cluster analysis of the products can be helpful in investigating the relationships among the products. To perform such an analysis, we propose two methods: a new original method named ClusMB, and one based on clustering on the STATIS axes. The methods are demonstrated in two case studies involving Check-All-That-Apply (CATA) and projective mapping, but can easily be extended to other methods producing multi-block data structures. A paradox is highlighted to show the importance of these new methods in overcoming the theoretical limitations of average or contingency tables. To aid the interpretation of the outcomes, insightful indices are provided to quantify subjects' agreement and contribution to the chosen clustering solution.

The term ‘hackathon’ derives from the words ‘hacking’ and ‘marathon’ and refers to an event in which participants collaborate and compete to solve a challenge or problem during a relatively short period of time. Originally related to a tech domain, the concept has now extended across fields as a tool to encourage innovation, creativity, and problem-solving within a short timeframe. This paper is based on the experience of an international sensory science hackathon conducted within the framework of the European project SEASONED. A 12-h hackathon was developed to face the sensory-related challenge “The flavors of the world: new trends. How can we be agile researching new flavor trends in different parts of the world?” All proposed solutions should include sensory science methods combined with different disciplines. A total of 26 young researchers with different backgrounds and from different countries, organized in 9 teams, collaborated to propose interdisciplinary research methods to study flavor trends in different cultures, providing interesting ideas to food or ingredients companies. A diverse panel of speakers from various disciplines engaged with participants, enriching the challenge theme with a multitude of perspectives. Beyond the tangible results linked to the challenge, the hackathon encouraged networking, learning, interdisciplinary collaboration, and idea generation. An exit-survey used to collect data from participants proved the high level of engagement and the usefulness of this kind of activity to stimulate innovative thinking and creativity, learn about sensory science, and promote teamwork and interdisciplinary research

This study evaluated the physicochemical properties and sensory acceptance of third-generation, potato-based, extruded snacks enriched with mushroom powder (5% and 10%) across different European regions. The mushroom powder was produced from dried button mushrooms (Agaricus bisporus), ground and incorporated into the snack formulations, while control samples contained no mushroom powder. The investigation was conducted in Denmark, Poland, and Spain, involving 230 young adult consumers identified as the target demographic for this snack format. Incorporation of mushroom powder increased protein, fiber, ash, polyphenols, and antioxidant capacity while producing a darker color and crisper texture. Consumer acceptance varied across countries and was significantly influenced by individual differences in food involvement, neophobia, sustainability orientation, and dietary habits. Participants with greater health consciousness and sustainability engagement expressed a higher preference for snacks with greater levels of mushroom enrichment. Overall, moderate mushroom addition (5–10%) provides an optimal balance between enhanced nutritional quality, favorable sensory attributes, and broad consumer appeal, underscoring the potential of mushrooms as sustainable functional ingredients in snack product development.

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels.

Factors influencing consumer acceptability of hot cocoa-based beverages prepared with pure cocoa powders were studied. Five samples originating from various regions were selected, including alkalized and non-alkalized (natural), and regular and fat-reduced cocoa powders. Sensory evaluation of the samples was conducted using a 5-point just-about-right (JAR) scale and a 9-point hedonic scale, with a total of 116 participants. Principal Component Analysis (PCA) highlighted the relationship between acceptability and alkalization, fat content, and phenolic composition. Alkalized samples received higher scores than natural ones in color (6.9 vs 5.6), smell (5.9 vs 5.7), flavor (5.8 vs 4.9), texture (6.0 vs 5.7) and overall (6.0 vs 5.2), while regular cocoa powders received higher scores than low-fat samples in color (6.6 vs 5.8), smell (6.3 vs 5.4), flavor (5.9 vs 4.8), texture (6.2 vs 5.6) and overall (6.1 vs 5.1). A phenolic content above 30 g GAE/kg d.w. decreased consumer liking. Comprehensive insights on the effect of fat reduction and alkalization on physicochemical and sensory properties of cocoa are provided, contributing to the array of factors influencing the acceptability of cocoa. It is important to note that the origin may also influence cocoa composition, underscoring the need for further studies to explore this.

The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/ consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.