Ideal Sorting: An Extension of Preference Sorting Millena Ayres Silva, Katiúcia Alves Amorim, Ana Carla Marques Pinheiro, Jéssica Ferreira Rodrigues Journal of Sensory Studies, 2026 Sorting is a rapid descriptive method that does not require trained panels and is suitable for studies involving a large number of samples. Preference Sorting (a variation of Sorting) is a recent and underexplored method that seeks to determine the characteristics that most contribute to a product's acceptance. To optimize the classification of a large number of samples based on the ideal sweetness, a variation of the Preference Sorting methodology was proposed—here called Ideal Sorting (IS). This study evaluated IS compared to the Just‐About‐Right (JAR) scale in determining the ideal sweetness in concentrated passion fruit juices. Fourteen samples (0%–10% sucrose) were evaluated by 100 consumers in two sessions conducted on separate days. In the JAR, evaluators assigned acceptance and for the degree of deviation from their perceived ideal sweetness. In the IS, participants grouped the samples according to perceived ideal sweetness and subsequently rated each group using the same scales. The difficulty level of both tests was also evaluated. Both methods identified similar ideal sugar concentrations (5.66%–6.13%). The analysis revealed that the sweetest samples were the most preferred, although acceptance was low, suggesting that factors other than sugar concentration may influence product perception. Linear regression analysis confirmed a positive relationship between sugar concentration and ideal sweetness. IS was considered less easy to use by the evaluators; however, it proved effective in classifying a large number of samples. Therefore, IS may represent a viable alternative for studies involving multiple samples, although further research is needed to explore its limitations and compare it with other rapid sensory and the evaluation of sensory fatigue.
Influence of the “clean label” trend and frontal nutritional labeling on the perception of healthiness and purchase intention Carla Martino Bemfeito, Raquel Martino Bemfeito, Milena Reis Fabri, Renata Abadia Reis Rocha, Ana Carla Marques Pinheiro, et al. British Food Journal, 2026 Purpose This study aimed to evaluate how the clean label trend – characterized by natural additives, short ingredient lists and the absence of artificial substances – and front-of-pack nutritional labeling indicating high sugar content influence consumers’ perceptions of healthiness and purchase intention for food products. Design/methodology/approach An online experiment was conducted with 120 yogurt consumers in three sequential stages: conjoint analysis to assess the impact of different product attributes; a Check-All-That-Apply test to characterize consumer perceptions and a classification task to evaluate perceived ingredient healthiness. Twelve yogurt label treatments were tested, varying in additive type (natural, synthetic or absent), ingredient list length (short or long) and the presence or absence of sugar-related front-of-pack nutritional labeling. Statistical analyses included multiple linear regression, correspondence analysis and frequency analysis. Findings Additive type was the most influential factor on both perceived healthiness and purchase intention, with consumers favoring products without additives or with natural additives. Short ingredient lists and the absence of front-of-pack nutritional labeling also had a positive, albeit smaller, effect on consumer perceptions. Results revealed confusion among consumers when classifying ingredients and additives, highlighting a gap in ingredient literacy. Originality/value This study provides empirical evidence on the relative importance of label elements within the context of clean label and nutritional transparency trends. It offers actionable insights for food manufacturers aiming to reformulate products in line with consumer health expectations while addressing knowledge gaps that distort label interpretation. The findings bridge consumer perception theory with practical implications for product reformulation, regulatory policy and marketing communication in health-oriented food innovation.
Which On-Pack Information Drives a Marketable Specialty Coffee Label? Unfolding Purchase Intention and Visual Attention with Eye Tracking Alexandre H. Silas Souza, Louise P. Passos, Katiúcia Alves Amorim, Maria Galdino, Jéssica Sousa Guimarães, et al. Foods, 2025 This study examined how visual attention to specialty coffee label elements relates to consumers’ stated purchase intention. A total of 105 regular specialty coffee consumers viewed the front and back panels, simultaneously, of six commercially available labels while their eye movements were recorded with an eye tracker. Areas of Interest (AOIs) were defined for the label’s content, and a Normalized Fixation Ratio (NFR; proportional fixation time scaled by AOI area) was calculated. Purchase intention was measured on a seven-point structured scale, and the association between NFR and purchase intention was modeled using Landscape Segmentation Analysis (LSA). Heatmaps showed that central regions of the front and back panels were attentional “hot zones”, particularly when they contained sensory claims, cupping score, origin and traceability, roast level, coffee variety, and the “specialty coffee” designation. In contrast, weight, best-before date, grain or ground, and contact information consistently received little attention. Higher NFR values for sensory and origin-related cues were positively associated with purchase intention; labels that gave these attributes visual prominence achieved the highest intention scores. These findings indicate that consumers prioritize sensory and traceability-related information over technical or administrative cues and that both the content and graphic salience of label elements are critical for driving perceived value and choice. Results provide evidence-based guidance for structuring specialty coffee labels to optimize communication.
Impact of Product Labeling on Vegan Yogurt Acceptance Louise Paiva Passos, Maria Laura Silva Galdino, Alexandre Henrique Silas Souza, Katiúcia Alves Amorim, Luanna Maria Benatti Santos, et al. Journal of Sensory Studies, 2025 Food labels shape expectations and can steer acceptance. In yogurt‐like products, dairy‐anchored terms may trigger mismatched expectations among non‐vegans. We tested how naming affects sensory acceptance of plant‐based yogurt. One hundred adults (18–60 years) were randomly assigned to two cohorts: 50 evaluated strawberry/coconut samples labeled as “yogurt,” and 50 evaluated the same products labeled as “non‐dairy creamy beverage” (between‐subjects). Participants provided free‐listing descriptors and rated overall liking on a nine‐point hedonic scale. The “non‐dairy creamy beverage” label elicited more positive descriptors (e.g., attractive appearance, consistent texture) and higher overall acceptance than the “yogurt” label. Liking reached 69.2% (strawberry) and 48.8% (coconut) when named non‐dairy creamy beverage, versus 41.2% and 21.5% as yogurt. Naming therefore substantially shapes perception and acceptance of plant‐based yogurt analogs among non‐vegans, suggesting that avoiding the term “yogurt” may reduce negative carryover from dairy expectations and improve market appeal.
Consumer Behavior Through Cachaça Labels With Sensory Claims: An Approach With Text Highlighting and Sensory Perceptions by Rate-All-That-Apply and Acceptance Maria Laura Silva Galdino, Katiúcia Alves Amorim, Luiz Guilherme Malaquias da Silva, Jessica Sousa Guimarães, Helena Cintra Benedetti, et al. Journal of Sensory Studies, 2025 This study evaluated the impact of sensory claims on cachaça labels regarding consumer perception and sensory acceptance using complementary techniques: Text highlighting (TH), rate‐all‐that‐apply (RATA), and acceptance testing. A total of 117 consumers participated in the study, evaluating three experimental label versions (no claim, textual sensory claim, and sensory wheel claim) applied to a single commercial sample of oak barrel‐aged cachaça. An initial online questionnaire characterized participants' sociodemographic profiles, consumption habits, and preferences. In the experimental phase, the TH technique was employed to identify which graphical and textual elements most influenced consumer perception. Subsequently, sensory evaluation was conducted using RATA and hedonic scaling. Participants were predominantly young adults (18–28 years, 79.5%) with occasional consumption frequency (72%). Results showed high consumer engagement with the TH technique (highlighting rates: 17.9% to 83.8%) and a predominance of positive sentiment. Sensory claims, especially in textual format, significantly increased consumer engagement and positive evaluations. The textual claim also reduced negative perceptions (e.g., alcoholic and harsh flavors) while enhancing desirable attributes (e.g., sweet aroma, woody notes), resulting in a significantly higher acceptability score (6.53) compared to the sample without a claim (5.99; p < 0.05). This integrated approach highlights the influence of extrinsic information on sensory perception and underscores the role of label design in shaping consumer behavior. The findings support the use of sensory marketing strategies to enhance product positioning and offer insights for labeling practices and regulatory frameworks.
Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting Luanna Maria Benatti, Katiúcia Alves Amorim, Alexandre Henrique Silas Souza, Louise Paiva Passos, Maria Laura Silva Galdino, et al. Journal of Sensory Studies, 2025 This study evaluated the influence of information about different types of flavorings (natural, nature‐identical, and artificial) on sensory acceptance and consumer purchase intentions toward Tahiti lime‐flavored yogurts, using the innovative text highlighting (TH) methodology. Considering the increasing consumer demand for natural ingredients and transparency in food labeling, understanding how flavoring information affects sensory perception is highly relevant. A total of 103 consumers participated in sensory acceptance tests, purchase intention assessments, and free listing tasks. Evaluations were initially conducted blind and subsequently repeated after exposure to detailed information about the flavorings using the TH technique. Results demonstrated a significant increase in sensory acceptance and purchase intentions for yogurts containing natural flavorings, whereas a notable decline in purchase intentions was observed for the artificially flavored yogurt. TH analysis revealed that terms such as “Natural,” “Healthy,” and “Accessible” were positively perceived by consumers, while “Artificial,” “Synthesized,” and “Chemical compounds” elicited negative associations. Sensory descriptors like “Sweet Taste” and “Lime Taste” received positive attention, whereas “Bitter Taste” and “Noticeable Aftertaste” were perceived negatively, particularly, after consumers became informed about the artificial flavorings. The findings highlight the critical role of ingredient information in shaping consumer perceptions and purchase decisions. Thus, clear, transparent labeling and educational marketing strategies emphasizing naturalness may enhance consumer acceptance and positively influence purchasing behaviors.
From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels Emanuelle Aparecida da Costa, Alexandre Henrique Silas Souza, Katiúcia Alves Amorim, Louise Paiva Passos, Gustavo da Silva Klein, et al. Journal of Sensory Studies, 2025 The consumption of specialty coffee has been growing and attracting an increasing number of enthusiasts both in Brazil and worldwide. Annually, new research is conducted to understand consumer perceptions regarding the nuances of this beverage. This study aimed to explore the sensory perceptions of specialty coffees using the Temporal Dominance of Sensations (TDS) methodology across different roast levels, comparing responses from trained panels and regular consumers. Using samples of Coffea arabica from Minas Gerais in Brazil, the study applied the TDS technique to assess the sensory impact of three distinct roast levels (light, medium, and dark) on both primary (category‐level attributes per the SCA Flavor Wheel) and secondary (sub‐category descriptors) attributes. Coffee samples were analyzed by a panel of trained evaluators based on the Q Grader training protocol and a group of regular specialty coffee consumers. The results revealed distinct sensory profiles across roast levels, with notable differences between trained panelists and consumers. Light roasts were associated with sour and fruity notes, especially by trained panelists, while consumers more often perceived bitter and fermented attributes. Medium roasts showed greater sensory balance, and dark roasts were predominantly bitter for both groups, though trained panelists also identified fermented and alcoholic notes more clearly. Trained evaluators demonstrated greater sensitivity and were able to discern a wider range of sensory attributes. In addition, they spent less time selecting the first sensation and showed higher dominance rates for most attributes compared to the panel of regular specialty coffee consumers for both primary and secondary attributes. This divergence not only emphasizes the role of sensory training in enhancing perceptual acuity but also underlines the importance of aligning coffee sensory claims with consumer expectations and perception.
Quality of olive oils from southeastern Brazil Jéssica Ferreira Rodrigues, Lívia Maria Braga Resende, Luiz Fernando de Oliveira da Silva, Márcio Pozzobon Pedroso, Ana Carla Marques Pinheiro, et al. Bragantia, 2019
Extension of postharvest life of 'apple' banana subjected to 1-methylcyclopropene (1-MCP) - sensory and physical quality Ciencia E Tecnologia De Alimentos, 2010
