Sensory Professionals Research Articles

Atypical sensory functions and eating behaviors among adults on the autism spectrum: One‐on‐one interviews

AbstractAtypical eating behaviors such as food selectivity, limited intake, and specific mealtime requirements are common among individuals on the autism spectrum. This study aimed at achieving a better understanding of how atypical eating behaviors might be associated with specific sensory functions and consumption environments, through firsthand accounts of autistic individuals. A total of 23 autistic adults participated in one‐on‐one interviews related to sensory experiences in general, sensory experiences during eating or drinking, and eating behavior and food preference. While the results revealed that reactivities to sensory inputs vary among autistic individuals, certain patterns were recognized; for example, most participants mentioned high sensitivity to sound cues both in general and in eating‐related experiences. Sensory cues reflecting qualities of sourness, bitterness, or spiciness were also considered to be highly intense, leading to dislike of food or beverage items with such cues. Atypical sensitivities in each modality were found to affect food choice and preference in autistic individuals. In conclusion, this study provides empirical evidence of atypical sensory perception and eating behavior among autistic adults.Practical ApplicationsAutism has become increasingly prevalent around the world, with 1 in 54 children so diagnosed in the United States. Feeding issues related to this disorder that might affect nutritional adequacy are among the major concerns of parents with autistic children. Parents also report stress and disruption of daily family activities related to such feeding issues, leading to conflicts, disrupted routines, and degraded social life of family members. Moreover, as the children grow up their eating behavior can hinder both their social life and their degree of independence. Identifying key factors related to sensory sensitivities and their influences on food choice and preference would be a first step in understanding how food‐related experiences can be perceived by autistic individuals. The results of this study will be helpful for autistic people who want to relieve their feeding issues and to know that their food‐related experiences may be shared by others on the spectrum. In addition, the results can inform autistic individuals' family members, educators, product developers, and sensory professionals, who want to develop strategies to improve the eating experiences of autistic people.

Society of Sensory Professionals

Journal of Sensory StudiesVolume 36, Issue 5 e12587 SOCIETY OF SENSORY PROFESSIONALS Society of Sensory Professionals First published: 12 October 2021 https://doi.org/10.1111/joss.12587AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume36, Issue5October 2021e12587 RelatedInformation

Setting standards in sensory analysis

Setting standards in sensory analysis

Society of Sensory Professionals

Society of Sensory Professionals

Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing

Sensory professionals are limited in conducting sensory evaluation at indoor facilities during the current COVID-19 pandemic period. However, they are eager to find alternative methods for safely continuing sensory evaluation because it is a critical operation component both in food and non-food industries. As an alternative to indoor sensory booths, this study proposes drive-in booths where panelists evaluate test samples in their own vehicles. This study aimed at determining whether a drive-in booth (DIB) environment could be an effective alternative for a laboratory sensory booth (LSB) environment by comparing the two conditions with respect to sensory and emotional responses, participant engagement in sensory evaluation, and participant feelings of safety from the risk of COVID-19 virus during sensory evaluation. A total of 106 consumers evaluated four beverage samples in terms of sensory, hedonic, and emotional aspects both in traditional sensory booths and in their own vehicles. They rated the levels of engagement in sensory evaluation and feeling of safety during sensory evaluation in both test conditions. Overall, the two test conditions did not differ in terms of sensory, hedonic, and emotional responses to the beverage samples. Differentiation patterns based on sensory and/or emotional responses to the four beverage samples were also similar between the two conditions. While participants in the LSB condition showed more involvement and attention toward sample evaluation using their senses, they rated the DIB condition as being more consistent with real-world experience. They also felt safer during sensory evaluation in the DIB condition than in the LSB condition, leading them to be more engaged in the sensory evaluation. This study concluded that the drive-in booth condition can be a valid substitute when the laboratory sensory booth condition is unavailable because of risks from test environmental factors such as those that may be encountered during pandemic or epidemic periods.

Sensory professionals' perspective on the possibilities of using facial expression analysis in sensory and consumer research.

The increase in digitalization, software applications, and computing power has widened the variety of tools with which to collect and analyze sensory data. As these changes continue to take place, examining new skills required among sensory professionals is needed. The aim with this study was to answer the following questions: (a) How did sensory professionals perceive the opportunities to utilize facial expression analysis in sensory evaluation work? (b) What skills did the sensory professionals describe they needed when utilizing facial expression analysis? Twenty‐two sensory professionals from various food companies and universities were interviewed by using semistructural thematic interviews to map development intentions from facial expression recognition data as well as to describe the established skills that were needed. Participants’ facial expressions were first elicited by an odor sample during a sensory evaluation task. The evaluation was video recorded to characterize a facial expression software response (FaceReader™). The participants were interviewed regarding their opinions of the data analysis the software produced. The study findings demonstrate how using facial expression analysis contains personal and field‐specific perspectives. Recognizability, associativity, reflectivity, reliability, and suitability were perceived as a personal perspective. From the field‐specific perspective, professionals considered the received data valuable only if they had skills to interpret and utilize it. There is a need for an increase in training not only in IT, mathematics, statistics, and problem‐solving, but also in skills related to self‐management and ethical responsibility.

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Journal of Sensory StudiesVolume 36, Issue 2 e12581 SOCIETY OF SENSORY PROFESSIONALS Society of Sensory Professionals First published: 04 April 2021 https://doi.org/10.1111/joss.12581AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume36, Issue2April 2021e12581 RelatedInformation

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids

A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions. Brewed samples of medium roast ground coffee beans blend were cooled down and served at 5 °C in the five drinking conditions using different straw materials (plastic, paper, or stainless steel), sippy cup lid, or no lid. Seventy-five consumers rated attribute intensities and acceptances of iced coffee beverages in all five drinking conditions. The results showed that both the mean hedonic ratings of flavor, mouthfeel, or overall impression and the mean amount consumers were willing to pay (US$) for iced coffee beverages were greater in the sippy-cup lid condition than in the paper straw condition. After analyzing consumer comments of the drinking conditions, it was also found that the sippy-cup lid condition induced a more pleasant drinking experience than the paper straw condition. Notably, no significant differences between the plastic and alternative drinking conditions were observed in attribute intensity, acceptance, and monetary value perception of iced coffee beverages. In conclusion, this study shows that consumer experience and acceptability of iced coffee beverages can vary with drinking conditions. Therefore, the coffee industry and sensory professionals should consider not only sensory aspects of coffee, but also drinking conditions to improve consumer experience with coffee beverages.

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Journal of Sensory StudiesVolume 35, Issue 4 e12518 SOCIETY OF SENSORY PROFESSIONALS Society of Sensory Professionals First published: 05 August 2020 https://doi.org/10.1111/joss.12518AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume35, Issue4August 2020e12518 RelatedInformation

Society of Sensory Professionals

Society of Sensory Professionals

From the President and IFST News

From the President and IFST News

Society of Sensory Professionals

Journal of Sensory StudiesVolume 35, Issue 2 e12514 SOCIETY OF SENSORY PROFESSIONALSFree Access Society of Sensory Professionals First published: 01 April 2020 https://doi.org/10.1111/joss.12514AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume35, Issue2April 2020e12514 RelatedInformation

Society of Sensory Professionals

Journal of Sensory StudiesVolume 35, Issue 1 e12512 SOCIETY OF SENSORY PROFESSIONALS Society of Sensory Professionals First published: 03 February 2020 https://doi.org/10.1111/joss.12512AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume35, Issue1February 2020e12512 RelatedInformation

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Society of Sensory Professionals

Journal of Sensory StudiesVolume 34, Issue 4 e12452 SOCIETY OF SENSORY PROFESSIONALSFree Access Society of Sensory Professionals First published: 01 August 2019 https://doi.org/10.1111/joss.12452AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume34, Issue4August 2019e12452 RelatedInformation