中文简介

《感官研究杂志》发表了最初的研究和评论文章，以及针对观察和实验研究的说明性和指导性论文，这些研究导致感官和消费者（包括行为）方法在食品和饮料、医疗、农业、生物、医药等产品中的开发和应用。尤蒂卡、化妆品或其他材料；营销和消费者信息等信息；或基于感官方法改进服务。所有的论文都应该显示出感官科学在方法上的一些进步。期刊没有发表主要关注标准感官技术在产品实验变异中的应用的论文，除非作者能够以一种不寻常的方式展示感官的独特应用，或者在通常不采用感官方法的新产品类别中展示感官的独特应用。论文可以解决（这些主题并不详尽）：感官（包括消费者）方法的新进展，强调感官方法独特应用的消费者和产品可接受性研究（重点必须是感官应用的独特方面，而不是产品结果）对实践感官科学家有实际兴趣的人类感官反应心理学，理论感官分析结构的应用导致了解决问题的可能途径（必须清楚理论理解将如何提高实际问题的解决能力）。感官（包括消费者）面板的外部和内部有效性，包括研究方法局限性的方法比较广泛关注的产品类别的词汇开发（请参阅Lawless和Civille，“开发词汇：回顾”，2013，joss:28:270-281，然后提交词汇论文）词义和语义差异技术在感官科学中的应用：可应用于感官问题的统计应用（注：JOS不发布专有的“黑匣子”方法，对于统计应用，必须给出实施分析的实际解决方案，包括必要的程序和编码）感官科学中的哲学与争论注：感官研究杂志接受使用各种已发表的感官方法的论文，并鼓励提交新方法，其中描述了获得的信息和可能的验证。请注意，《感官研究杂志》不接受论文：重点是比较不同处理的产品，除了强调所研究的感官方法或理论所需的程度。例如，一篇侧重于三种面粉制作的蛋糕感官方面的比较的论文将不被接受审查。如果论文的重点是感官/统计原理和方法的比较，而不是与配料有关的食品科学问题，则可以考虑使用此类实验比较感官方法或研究感官统计技术。这在定量测试中使用的消费者太少（约100个，尽管有例外），或者消费者不是目标市场的一部分。在研究中使用学生、教职员工或公司员工作为“消费者”的论文通常不被接受，除非清楚他们代表了预期的目标人群。除非有明确的“质量”标准，如政府检查员使用的评分标准，否则接受度或偏好由受过培训或定向的专家或专家衡量。在这种情况下，应首先对质量分级表进行验证，或提供不需要验证的原因的解释。使用仪器来测量感官特性，除非这些仪器已经由人体专家验证过。期刊从不接受那些声称基于仪器测量来“验证”人类感官体验的论文；这些仪器必须经过人类对感官研究的验证，而不是相反。

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英文简介

The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.Papers could address (these topics are not exhaustive):new developments in sensory (including consumer) methods,consumer and product acceptability studies that highlight unique applications of sensory methods (the focus must be on the unique aspects of the sensory application, not on the product outcome)the psychology of human sensory responses that have a practical aspect of interest to practicing sensory scientists,applications of theoretical sensory analysis constructs that lead to possible approaches to problem resolution (it must be clear how the theoretical understanding will enhance practical problem solving),external and internal validity of sensory (including consumer) panels,comparison of methods that include limitations of the methods being studiedlexicon development of product categories of wide interest (please see Lawless and Civille, “Developing Lexicons: A Review”, 2013, JoSS: 28:270-281 before submitting a lexicon paper)word meanings and semantic differential technique as applied to sensory science,statistical applications that can be applied to sensory problems (Note: JoSS does not publish proprietary “black box” methods and in the case of statistical applications, practical solutions for implementing the analyses, including programs and coding if necessary, must be given)philosophies and controversies in sensory scienceNote: Journal of Sensory Studies accepts papers using a wide variety of published sensory methods and encourages submission of new methods where the information gained and possible validation is described.Please note that Journal of Sensory Studies does not accept papers:where the emphasis is on a comparison of products made with various treatments, except to the extent needed to highlight the sensory methods or theories being studied. For example, a paper focused on the comparison of the sensory aspects of cakes made with three types of flour will not be accepted for review. A paper using such an experiment to compare sensory methods or study statistical techniques for sensory may be considered if the focus is clearly on the sensory/statistical principles and methods comparison and not on the food science issues involved with the ingredientsthat use too few consumers in quantitative tests (approximately 100, although there are exceptions), nor where the consumers are not part of the target market. Papers that use students and faculty or company employees as the ‘consumers’ in the study generally are not accepted unless it is clear that they represent the intended target population.where acceptability or preference has been measured by trained or oriented panelists or experts, unless there is a clear criterion for “quality” such as a grading scale as used by government inspectors. In that case, the quality grading scale should be validated first or an explanation provided as to why this is not needed.That use instruments to measure sensory properties unless those instruments have been validated using human panelists. The journal never accepts papers that purport to “validate” human sensory experience based on an instrumental measures; the instruments must be validated by humans for sensory research, not the other way around.