Sensory Terms Research Articles

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs made with Grape Marc Spirit (Orujo).

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

CATA questions (check-all-that-apply) are popular for sensory product characterisation tasks with consumers. Lingering uncertainty over the meaning of term citation frequency was addressed in the present research, which directly compared CATA questions with intensity and applicability ratings obtained on 10 cm unstructured line scales. In three studies (n ~ 210 consumers per study), evidence fitting with expectations based on the extant literature was obtained to confirm that citation frequency reflects intensity. The two response types were strongly linearly related, meaning that it is possible to infer significant differences between samples for a given CATA term as representing differences in perceived intensity. This finding emphasises how, despite the simplicity of the CATA task and the fact that individual responses are not measures of intensity, the average citation frequencies do reflect perceived intensity. Therefore, across a group of consumers, there is no information loss relative to rating scales. A systematic difference between citation frequencies and intensity ratings was attenuation of scale use in the latter, which was between 15 and 80 on a 0 to 100 scale. Attenuation was less pronounced in CATA responses which spanned approx. 5 to 85%. In the second part of the research, which included six studies (n ~ 135 to 205 consumers per study) CATA questions were compared with applicability ratings obtained on 10 cm unstructured line scales. The results were highly similar to the comparison between CATA questions and intensity scales and further confirmed that average CATA term citation frequency can be interpreted as representing (but not directly measuring) consumers’ intensity perceptions. The attenuation in scale range was again observed. Collectively, the results contribute further support for the popularity of CATA questions for sensory characterization by consumers in product testing.

Rheological study of tannin and protein interactions based on model systems.

The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these last descriptors, as structure or body, are perceived during wine tasting and commonly related to wine viscosity. To address these differences on sensory response, we hypothesize that tannin-protein interactions could be a key factor involved in the viscosity of red wines/saliva mixtures, just as they are for astringency. We used a rheological method to study the impact of tannin-protein interaction on the viscosity of model wine-saliva systems. Mixtures of model saliva based on mucin and typical astringent compounds, as commercial tannins and gallic acid, were evaluated for their rheological behavior. The viscometric flow of the fluid mixtures was determined, and subsequently, the viscosity was evaluated at a shear rate of 60 s-1 . It was observed that red wines/saliva mixtures exhibit non-Newtonian flow and ascending tannin doses led to an increase in the apparent viscosity. Nephelometric analysis demonstrate that tannin-mucin aggregates were formed, which suggests that these complexes were potentially responsible for the viscosity increases, modifying the rheological behavior of these mixtures. Results from this work propose that tannin-protein interactions are also involved in the underlying mechanism of thickness perception of red wines and rheology could be a complementary instrumental technique for wine mouthfeel characterization.

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

The perception of particles that arises during food oral processing, described using sensory terms such as gritty, powdery, chalky and rough, is critical to sensory perception and consumer satisfaction. Here, a relationship between particle modulus (softness), particle concentration, matrix phase viscosity and sensory experience of grittiness and smoothness is elucidated using well-defined model systems. The systems consist of a model set of fifteen suspensions of micro-hydrogel agar spheres of around 100 μm in size that vary in modulus and are dispersed in aqueous mediums with varying rheological properties. A key finding is that, for suspensions with the same particle concentration and matrix phase viscosity, increasing particle modulus across the range of 100–600 kPa, causes an increase in in-mouth detectability along with an increase in sensory perception of particles, termed size of particles and a decrease in smoothness perception. It is also found that particle concentration (10–80 w/w %) and matrix phase rheology have little influence on particle detectability for both the lowest and highest modulus particles. The results provide support to the notion that for heterogeneous food and beverages samples, micromechanical properties (i.e. level of the individual constituents) play a key role in their perceived texture and mouthfeel in conjunction with bulk properties such as rheology. The insights from this can be used in understanding how heterogeneity, which includes that arising from particle addition or as a by-product of the manufacturing process, may be considered in the rational design and development of products without compromising consumer acceptance.

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.

EZİNE ESKİ KAŞAR PEYNİRİNİN KARAKTERİSTİK BAZI ÖZELLİKLERİ

Çalışmada, Ezine ve Bayramiç ilçelerinde bulunan mandıralarda üretilen Ezine eski kaşar peynirlerinin bazı fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Peynirlerin genel bileşiminin farklı olduğu, renk ölçümleri ve toplam serbest aminoasit, hidrolitik ransidite ve olgunlaşma düzeyleri arasında da farklılıklar olduğu görülmüştür. Özellikle, peynirlerin sertlik ve sakızımsılık ölçümleri arasında geniş varyasyon olduğu saptanmıştır. Peynirlerde belirlenen karakteristik bazı duyusal terimleri pişmiş, peyniraltı suyu, kremamsı, sülfür, ransit, tuzlu ve umamidir. Uçucu bileşen kompozisyonunun belirlenmesi için altı peynir örneği seçilmiştir. Aldehitler, ketonlar, alkoller, asitler ve esterler analiz edilen peynirlerde belirlenen yaygın uçucu bileşenlerdir.

Time for Punishment with Subjectivity: Study Philosophy of Law

<p class="IABSSS">The dominance of legal positivism in thought and law enforcement is a reality. Saintism of legal science presents a law that is conceptualized as something that exists in sensory terms, along with its straightforward, rational, and objective nature. Law is always requested objectively. Objectivity is done by freeing the subject's mind to the legal reality that already exists as an object. Therefore, various legal cases such as the case of Asyani, Rasminah, Minah and others, are things that are easily proven as violating the law because it is a violation of the text of the article of law. Such a way of law, is now starting to become a public concern. So, when objectivity begins to be questioned, that's when the real subjectivity of asking begins to be considered - and this will be explained [only] in the study of legal philosophy, especially paradigmatic studies. This paper will discuss the possibility of subjectivity in law, which will be presented in the paradigmatic study.</p>

Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods

In this study, it was aimed to reveal aroma-active
 compounds and sensory properties of Çökelek cheese made from milk, yogurt and
 Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were
 determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties
 of cheese samples were determined by Spectrum®
 analysis. As result, 17 identified and 2 unknown aroma active compounds
 were determined in Çökelek samples. Butyric acid, Furaneol® and
 sotolon were identified at high intensities in all cheeses.  It was determined that the intensity of
 butyric acid was higher in Çökelek made from yogurt while the intensities of
 Furaneol® and sotolon were found to be higher in Çökelek made from
 milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”,
 “Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for
 Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived
 in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek
 made from Tuluk yogurt.

The Pretreatment of the Seeds Affects the Quality and Physicochemical Characteristics of Watermelon Oil and Its By‐Products

AbstractThe aims of this study were to produce cold‐pressed oils from watermelon seeds, which were previously treated with seed boiling and roasting, and to characterize the oils and press cakes. The watermelon seeds were found as rich sources of protein, oil, and minerals. Seed boiling pretreatment resulted in a higher oil recovery (51.31%) than seed preroasting (44.21%). Seed pretreatments did not cause any difference in the fatty acid (FA), sterol, and tocopherol compositions. Linoleic acid (LNA) was the major FA (54.57 and 54.62%) with higher contents of total unsaturated (74.41 and 75.52%) FA. β‐Sitosterol (202.79 mg/100 g oil and 202.90 mg/100 g oil) and γ‐tocopherol (361.45 mg kg−1 oil and 365.98 mg kg−1 oil) were the major components. The oils started to crystallize at around 1.80 and 1.75°C, and completely crystallized oils melted at around −35.66 and −35.78°C, respectively. Seed boiling pretreatment reduced the quantity of the most phenolic compounds in the oil (51.54 and 22.74 mg kg−1 total phenolics). The oxidative induction times of the oils were 11.91 and 11.49 min. In these cold‐pressed oils, volatile compounds associated with roasted/nutty and vegetable/herbal aroma descriptions were predominantly detected. Sensory descriptive analysis indicated that the oils are poor in terms of different sensory terms. Consumer tests showed that these oils are acceptable for direct consumption. Hence, this raw material could be used to produce edible oils.

Narrative Structure and Evaluative Language of Personal Narratives Shared by Urban Aboriginal Children in Taiwan

ABSTRACT Labovian narrative theory is used to explore the personal narrative performance of five-year-old urban aboriginal children. Fifty-two participants with the same socioeconomic status (half aboriginal, half non-aboriginal) were recruited from 11 preschools in metropolitan Taipei, Taiwan. Narratives were collected by interviewing individual children about past experiences. Interviews were conducted in Mandarin Chinese, tape-recorded, and transcribed verbatim. With ethnicity as the independent variable, the results indicated the following: (1) in structure elements, urban aboriginal children tended to use more evaluations and non-aboriginal children offered more complicating actions. (2) Urban aboriginal children outperformed their counterparts regarding structural level (approximately half in the leapfrogging level and one-third in the chronological level). (3) Regarding evaluative features, urban aboriginal children used significantly more intention terms, sensory terms, reported speech, and negations, and non-aboriginal children used more obligation terms. The discussion and implication are provided in relation to cultural differences.

Feeling through the screen: memory sites, affective entanglements, and digital materialities

ABSTRACT In this article we advance geographies of commemoration by focusing on digital screens, a common element of museum displays and other official memory sites, arguing that screens are crucial in how people not only think, but feel in and about such places. As a part of the ‘texture’ of memory sites, we will discuss how understandings of the content displayed on digital screens can mingle with screens’ material and immaterial qualities to constitute a range of powerful ways of ‘feeling’ this texture, in affective, material and sensory terms. By interrogating the experience of visitors to the Camp des Milles, an official French national memory site, we will consider how digital screens can thicken the experience of such sites by framing them as bodily and intimate – but also how encounters with such technologies can disappoint, disrupt or puncture the atmospheres of such sites, and draw out feelings of frustration or annoyance that might pull against the official aims of such places. We use in-depth visitor accounts to show how digital screens afford affective resonances for visitors and intensely shape how state-sponsored histories are encountered, understood and felt.

The use of natural language to communicate the perception of vibrotactile stimuli

This study explores the subjective use of adjectives to verbally communicate vibrotactile stimulation across multiple frequencies. In total, nine different vibrotactile stimulus frequencies (10–300 Hz) were utilized, and subjective evaluation methods, which involved adjectives, were used to assess the sensory representations of the participants (18 healthy male participants; mean age, 22.9 years; standard deviation, 3.5). Sensory terms such as ‘slow,’ ‘protruding,’ and ‘thick’ were used as representative expressions to describe low-frequency (10–100 Hz) vibrotactile stimulations, while ‘fast,’ ‘shallow,’ and ‘tickly’ were used to describe high-frequency (225–300 Hz) vibrotactile stimulations. At the frequencies of 150 and 200 Hz, no characteristic word was found because there was no difference in subjective evaluation scores from other low or high frequencies. The results suggest that vibrotactile stimulation at different frequencies induce diverse sensory representations, owing to not only the motion and shape of the stimuli but also the subjective responses of the perceivers. The results of this study could be utilized in developing affective haptic devices in the future.

Processing of Snack of Goat Chub Chili (<i>Capsicum annuum</i> L.) with Formulations of Tomato and Tomato-Marjoram

The cultivation of goat chili has potentially increased in Chile, due to different varieties of gourmet products made with it; for this reason, new industrial projects are sought to the growing volume to adapt them to the new trends in consumption habits, mainly focused on achieving an attractive meal, a fast preparation and consumption, while nutrients are provided to offer some benefits for human health. The “snacks” products that include the use of fruit satisfactorily respond to these requirements, in addition to providing marketing alternatives to the surplus of fruit exports. For this reason, the present test, consisting of the processing of snacks based on goat chub chili with the addition of tomato and marjoram, was carried out to increase the palatability and the sensorial quality of the final product. The following formulations were used: only chili (T1); chili and tomato (T2); chili, tomato and marjoram (T3). The latter one was characterized by a good flavor and aroma. A large amount of the fruit water content had been removed by drying it with forced hot air. A product without chemical preserves was obtained, with physical and chemical parameters similar to those required by similar foods existing on the market today. In sensorial terms, the formulation to which marjoram was added showed good sensorial and acceptability attributes, highlighting them from the rest of the treatments. The snack color was maintained after the dehydration process, according to panelists.

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

It is unknown how consumption of bitter foods and beverages in the maternal diet influences sensory properties of fresh human milk. The aims of this study were (1) to determine the sensory characteristics of fresh human fore and hind milk, (2) to establish relationships between sensory properties and composition of fresh human milk, and (3) to assess the relationship between bitterness of the maternal diet and human milk. Twenty-two lactating mothers generated sensory terms to describe perception of their milk and received training on sensory attribute intensity rating. Mothers kept a 24-h food diary followed by a sensory self-assessment of their fore and hind milks. The odor of human fresh milk was described as neutral, creamy, and sweet, taste as sweet and bitter, and mouthfeel as thin, watery, smooth, and fatty. Sweetness was equivalent to 1.53 g of sucrose/100 mL and was not significantly different between fore and hind milk. Fore milk was significantly less creamy, less fatty, thinner, more watery, and lower in vanilla flavor intensity than hind milk. Carbohydrate content of human milk was positively correlated with sweetness and glutamic acid content with umami. The bitterness of the diet consumed 24 h before lactation was moderately positively correlated with bitterness of fore milk, but not hind milk. We conclude that the consumption of bitter foods may influence the bitterness of human fore milk, which may be another way for breastfed children to learn to accept bitter vegetables and, hence, develop healthier food preferences.

Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis

BackgroundPineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms. Pineapple flavour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classification of pineapple varieties.ResultsThe key volatile compounds and aroma profile of six pineapple varieties grown in Malaysia were investigated by gas chromatography–olfactometry (GC-O), gas-chromatography–mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high flavour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, floral, fruity, fresh, green, woody and apple-like.ConclusionInter-relationship between the aroma-active compounds and the pineapples revealed that ‘Moris’ and ‘MD2’ covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples.

The tactile sense of women's poetry in terms of neuroethics

This study examined tactile images shown in the poems written by female poets since the 1980s from the perspective of neuroethics. As the combination of neurophysiology and ethics, neuroethics identifies the relationship between the nervous system and the mind. In sensory terms, neurophysiology falls under the category of tactile sense. In view of this, masochistic and sadistic tactile images that have appeared in female poets’ poems since the 1980s are noteworthy. These differ from the tactile images that represented maternal intimacy or the ethics of love that responded to discourses on male dominance before the 1980s. In terms of presupposing the emotions that are formed between “me” and “others”, the tactile sense is highly likely to express the consciousness and psychopathology of women who have lived as “the sexual other”. The first neuroethical aspect of the reviewed poems appears as “physical integration identity disorder” in which women struggle with the desire to continuously remove a portion of their bodies. This disorder is shown as a tactile aspect of inflicting masochistic pain on the mother’s body, which is based on the psychology to compensate for the pain caused by feminine realities using the tactile system. The second neuroethical aspect of these poems is exhibited as “body dysmorphic disorder” that occurs due to discordance between psychological and physical existences. This disorder is portrayed as a tactile aspect of creating the penis or multiple false existences. This implies that the root of pain is men, and at the same, reflects women’s ambivalent desire that envies masculine independence. The third neuroethical aspect of these poems is exhibited as “post traumatic stress disorder” in which psychological traumas cause repeated stress. This disorder appears as a tactile aspect of “the neuroethics of memory” in which traumas are recalled whenever having similar experiences or emotional mechanization, and this aspect indicates how lethargic women can become due to psychological trauma. The fourth neuroethical aspect of these poems is shown as “obsessive-compulsive spectrum disorders” which deceive the nervous system using alternative substances. This disorder appears as a tactile aspect of deceiving the nervous system with drugs, which signifies that the loss of “free will” can impoverish women’s psychological and physical existences. As the findings of this study shows, the tactile images viewed from the perspective of neuroethics connote the psychopathology of women who have lived as the non-subject of our society whose subject has been men. In the reviewed poems, women’s psychological and physical existences that had thus far been formed within the manly order can be better understood through their tactile aspects. The results of this study have a different implication from the conventional evaluation of tactile sensation as a political language that attacks men using a lower-level sense or slangs. Moreover, in terms of poetic consciousness, the study’s results are also significant in terms that the exclusive characteristic consciousness of the tactile sense is distinguished from that of the other senses.

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.

The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent of cluster thinning and pH and bunch weights, and the concentrations of the C13-norisoprenoids, monoterpenes, fatty acids, cinnamic esters, β-phenylethyl alcohol, and all polyphenols. The sensory terms herbaceous and acidic consistently received the highest ranking in the control wines without cluster thinning. The thinning treatments produced wines with higher marks in the descriptors fruity, spice, sweet, and body. Cluster thinning also had a measurable effect on timing of harvest, in addition to effects on chemical composition and wine sensory, which demonstrate benefits to wine quality that can be expected with cluster thinning of Pinot noir.

The effect of extrinsic cues on consumer perception: A study using milk tea products

Consumers’ acceptability may be affected by extrinsic factors as well as intrinsic sensory characteristics. The aims of this study were to determine the influence of extrinsic cues on consumers’ acceptance and flavor perception, to examine the discrimination ability of the check-all-that-apply (CATA) method for consumer evaluation, and to investigate possibility of using CATA for complex flavor products and many terms using commercial milk tea products as samples. A total of 240 consumers evaluated eight ready-to-drink milk tea samples in both intrinsic and extrinsic conditions. Participants rated overall liking, and liking and intensities of three dominant characteristics: sweetness, milk flavor, and black tea flavor, and selected attributes that they perceived among 93 CATA terms provided to them. Although extrinsic information on packaging positively influenced acceptability of liked samples, it did not change the preference for tasted samples. However, change in acceptability in the extrinsic evaluation differed between consumers who had previously consumed the particular product and those who had not. Correspondence analysis indicated that the intrinsic and extrinsic evaluations resulted in similar sample and term configurations. Consumers were able to use a large number of terms and distinguished among complex flavor samples using CATA method and intensity differences were shown with varying level of frequency. Reduction of terms was also possible based on the frequency data obtained from consumer evaluation using CATA method. Thus CATA evaluation could be considered for various food categories that sensory terms have not been developed previously.

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

AbstractConsumer‐based methods for sensory product characterization continue to gain popularity. Considering that past research is mostly limited to cases where samples are sensorially simple or markedly different, the aim of this study was to compare descriptive analysis (DA) by trained assessors with product characterizations from consumers using rate‐all‐that‐apply (RATA) questions using samples that can be regarded as quite similar or quite complex. The results from three studies showed that sample differentiation was higher in DA than RATA and that information about sample similarities and differences tended to be dissimilar. The exception was Study 1 where samples were least complex. The discrepancy between the two types of panels was least evident for appearance and color attributes and basic tastes (sweet, sour, and salty), and in these instances, the correlation between attribute intensities was clearly linear (R2 = 0.46). The discrepancy was highest for complex sensory terms and terms relating to specific odors/flavors. While past research suggests that it may be possible to improve the agreement between the two methods by providing consumers with short training (samples, terms, and rating scale), practitioners should consider that training of consumers may reduce the ecological validity of their responses.Practical applicationsCharacterization of the properties of products is a cornerstone activity for sensory professionals, and to achieve this task, several methods are available. This study contributes insight regarding the choice of descriptive analysis (DA) with trained assessors or rate‐all‐that‐apply (RATA) questions with consumers. If the products are not sensorially complex, then product characterization by consumers provide the same insights as DA. However, this study shows that when samples are sensorially complex and/or similar, RATA is less discriminative than DA and provides information about sample similarities and differences that is not the same as that generated by DA. Practitioners are advised to select sensory description methodology based on the objectives of their research, and when an understanding of consumers' perceptions of products is desired, A consumer‐based methodology should be used.

Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies

Sensory product characterisation by consumers is increasingly supplemented by measurement of emotional associations. However, studies that link products' sensory perception and emotional associations are still scarce. Five consumer studies were conducted using cashew nuts, peanuts, chocolate, fruit and processed tomatoes as the product categories. Consumers (n = 685) completed check-all-that-apply (CATA) questions to obtain sensory product perceptions and associations with emotion words. The latter were conceptualised and interpreted through a circumplex emotion model spanned by the dimensions of valence (pleasure to displeasure) and arousal (activation to deactivation). Through regression analysis, sensory terms were mapped to the circumplex model to represent statistical linkages with emotion words. Within a were interpretable. The most notable finding was the highly study-specific nature of the linkages, which was mainly attributed to the influence of product category. Methodological choices may also have been partly responsible for the differences. Three studies used a general emotion vocabulary (EsSense Profile®) and an identical number of sensory terms (n = 39). The less complete coverage of the emotional circumplex and the presence of synonymous sensory terms could have diminished the ability to interpret the results. Conversely, two studies used fewer emotion words and sensory terms and these, furthermore, were purposefully selected for the focal sets of samples. The linkages in these latter studies were more interpretable and this could suggest that customised vocabularies of modest length may be desirable when seeking to establish linkages between emotional associations and sensory characteristics of food/beverage stimuli. Purposeful inclusion of emotion words that fully span the circumplex emotion model may also be desirable. Overall, the research represents a new method for establishing linkages between the sensory properties and emotional association to food and beverage products.