ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon ( Salmo salar ) and Pacific bluefin tuna ( Thunnus orientalis ) using descriptive sensory analysis. A trained panel ( n = 8) developed species‐specific lexicons and evaluated appearance, aroma, flavor, and texture attributes on a 15‐point intensity scale. Salmon was characterized by moderate glossiness, a relatively clean fish flavor, and a viscoelastic texture transitioning into a pronounced mouth‐coating sensation. Conversely, tuna was distinguished by higher glossiness and redness, dominant marine and metallic notes, and a fibrous, anisotropic texture. These findings confirm that sashimi does not represent a uniform sensory category but comprises species‐specific sensory identities. The resulting lexicons provide structured sensory reference frameworks that may support quality assessment and future research involving raw seafood products.

ABSTRACT This study evaluates the sensory acceptability of school breakfast products from Ecuador's School Feeding Program (PAE), assessing how sensory attributes, color, smell, taste, texture, and appearance affect students' acceptance and program effectiveness. A sample of 205 students aged 10–12 years from three schools was evaluated using probabilistic sampling. A paired sensory evaluation compared PAE breakfast products: beverages (L) and cookies (G) with commercial equivalents using a facial hedonic scale. Methodology includes a LMM model to identify specific relationships between variables and Post Hoc tests to corroborate. Reached results show that commercial products were significantly preferred across all sensory attributes. PAE beverages and cookies received lower ratings, particularly for flavor and texture, indicating critical reformulation needs. Strategic reformulation focusing on flavor profiles, texture, and production processes will enhance the program's impact on student health and efficiency of economic resources.

ABSTRACT Palatability is a critical attribute of pet food, encompassing multisensory factors such as taste, aroma, texture, appearance, temperature, and kibble characteristics. Palatability tests play a central role in product development, aiming to ensure adequate voluntary consumption to support animal health. These assessments typically include acceptance (single‐bowl) and preference (two‐bowl) tests. This study evaluated pet food quality from the dogs' perspective, investigating the ability of untrained companion dogs to discriminate between commercially similar diets and examining the contribution of sensory science within this market context. Acceptance and preference tests were conducted using two commercially available dry dog foods, evaluated by 32 adult dogs under home‐use conditions. Results indicated minimal evidence of neophobic or neophilic behavior, with no meaningful influence of sex or age. Significant differences were observed in diet acceptance, influenced by composition and ingestion time. Preference testing revealed a clear preference for diet B, which was associated with higher intake and shorter ingestion duration.

ABSTRACT The aim of this study was to investigate the sensory characteristics and consumer preference of drinking water with varying levels of mineral content. Six water samples were evaluated at 20°C, including purified water, three mineral waters containing different concentrations (low, medium, and high) of Ca, Mg, K, Na, and Zn, and two commercial bottled waters. Descriptive analysis (DA) was conducted by eight trained panelists, and consumers assessed overall liking and sensory attributes using the rate‐all‐that‐apply (RATA) method with 110 participants. The DA results revealed significant differences ( p < 0.05) in sensory attributes among the samples, while RATA detected significant differences only in “fishy” and “clean finish.” Overall liking was highest for purified and mineralized waters and lowest for Evian, consistent with stronger mineral‐related sensations. Partial least squares regression confirmed that sensory attributes significantly predicted liking, but the DA‐ and RATA‐based models identified different drivers. These findings suggest that trained panels detect subtle sensory defects more effectively, whereas consumer responses are driven by salient impressions and finish‐related sensations. The Euclidean density ideal point modeling analysis identified the optimal preference point at a blend ratio of 92.35% purified water, 7.40% high‐mineral water, and 0.25% low‐mineral water. This result suggests that mild mineralization enhances freshness and body perception, while excessive mineralization reduces consumer acceptance. Overall, consumers preferred water with a moderate mineral content that provides a balance of coolness and body while maintaining a clean and residue‐free finish. These findings offer a quantitative foundation for consumer‐based sensory optimization in the development of premium mineral water products.

ABSTRACT The actual consumer usage experience of cosmetic products is a dynamic journey. This study assessed a new holistic sensory‐cognitive method for evaluating real‐time emotion and sensory features of facial mask usage. The integrated method combined electroencephalography (EEG) to measure positive or negative emotions, temporal dominance of emotions (TDE) for subjective dynamic emotions, and temporal dominance of sensations (TDS) for dynamic sensory perception. Eighty‐five participants were enrolled into EEG ( n = 40), TDE ( n = 30), and TDS ( n = 15) groups. In a within‐subjects design, each participant evaluated all four facial masks, with the presentation order randomized. EEG results effectively distinguished between the different masks based on elicited valence and relaxation level. TDE curves and biplots illustrated the sequence of dominant emotions over time for each mask, complementing EEG with specific emotional dynamics. TDS results revealed the evolving dominant sensory attributes, clarifying their association with the emotions captured by EEG and TDE. This method possesses the unique capability of capturing real‐time implicit/explicit emotions and sensations.

ABSTRACT Cultured meat has become a possible solution to global sustainability, animal welfare, and the challenges that face the population's health, but its perception by consumers is still uncertain. This review summarizes the evidence base of 179 peer‐reviewed articles published between 2015 and 2025 to investigate the psychological, cultural, and perceptual drivers of attitudes toward cultured meat. The most important factors, including food neophobia, naturalness, disgust, trust, and labeling, are measured, as well as cultural norms and religious dietary models that contribute to acceptance in different societies. The review outlines the interaction between sensory expectations and communication cues and underlying beliefs about authenticity, purity, and technological intervention with food. Approaches to the challenge of methodology in current sensory and consumer studies are distinguished, including the use of hypothetical testing conditions, a lack of cross‐cultural verification, and a lack of consistency in the measurement of naturalness and disgust. Taking into account the contributions of psychology, sensory science, cultural studies, and consumer behavior, this review will allow gaining a better idea of the complex barriers to adoption and the directions of further research that can enhance the validity of cultured meat, its cultural sensitivity, and its practical relevance.

ABSTRACT This study used a mixed‐method approach, combining focus groups for in‐depth discussion with e‐commerce comment reviews to capture broader, real‐world perspectives to examine how consumers perceive freshness in home care scent products. Findings indicate that freshness is understood through a combination of emotional, environmental, sensory, contextual, and functional considerations. Consumers often associate freshness with positive emotions, comfort, and nostalgia while also linking it to perceptions of cleanliness, safety, and air quality that contribute to overall well‐being. Sensory experiences such as crispness, lightness, and floral, fruity, or citrus notes play a central role in how freshness is perceived, alongside contextual factors including usage occasions, scent longevity, and perceived complexity. In addition, the ability of home scents to mask unwanted odors remains a key functional driver of freshness perceptions. By integrating qualitative insights with online consumer commentary, this research clarifies how freshness‐related features can be distinguished from broader fragrance attributes, offering guidance for future research and home care product development.

ABSTRACT This paper examines how the perceived temperature of scents influences cognitive performance. In an experimental study, we find that participants exposed to a cool scent (peppermint) reported significantly higher levels of concentration compared to those exposed to a warm scent (vanilla). Concentration emerged as the underlying mechanism driving the effect of ambient scent. Our findings provide novel empirical evidence for the role of olfactory perception in cognitive functioning, highlighting the importance of cues in shaping psychological processes.

ABSTRACT This study developed a novel cooling agent based on smart encapsulation technology and systematically evaluated its efficacy and performance characteristics. The active component of the cooling agent specifically targets the cold‐sensing receptor TRPM8, triggering neural signal transmission to the central nervous system and thereby inducing a neurophysiological cooling sensation. The intensity of the cooling response was positively correlated with the concentration of the agent, whereas its duration remained consistent across concentrations, lasting between 1.5 and 2.5 h. In comparison with other cooling ingredients, the developed cooling agent exhibited significant advantages in both the intensity and persistence of the cooling effect. The formulation employs an intelligent water‐triggered release mechanism that effectively extends the release time of the cooling components. Consequently, the cooling agent delivers a strong and sustained cooling effect without causing skin irritation. These attributes underscore its broad application potential in cosmetics, food, and daily chemical products.

ABSTRACT Sweet wines are a culturally and commercially relevant category characterized by complex aromatic profiles. However, no standardized sensory lexicon has been developed specifically for this wine type. This study aimed to construct and validate a dedicated aroma vocabulary for dessert wines produced through grape dehydration. Twenty‐four Italian sweet wines, from both red and white aromatic varieties (e.g., Muscat, Malvasia, Recioto, Aleatico), were selected to ensure sensory diversity. A trained panel generated 43 initial descriptors, refined and validated using geometric mean calculations, resulting in 25 attributes grouped into six aroma families and general characteristics. These were applied in a descriptive analysis, with data processed through principal component analysis and hierarchical clustering. The first three components explained over 60% of the variance, effectively discriminating wines by variety. The final descriptors were assembled into an aroma wheel for dessert wines, providing a standardized and practical tool for sensory training, product development, and future sensory‐chemical correlation studies.