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The sensory characteristics of a wine are critical in determining its acceptability, and particularly repeat purchases. Assessments of wines are often made by expert wine tasters, however the use of sensory analysis methods offers an alternative approach that is less reliant on the expertise of one individual. This paper outlines a number of different sensory analysis methods, and gives examples of situations in which the methods might be used. These include the use of triangle tests to evaluate packaging materials, the use of scaling methods to evaluate changes in particular sensory characteristics as a result of changes in processing parameters, the use of sensory profiling to characterise a wine and determine changes that occur during storage, and the use of consumer testing to determine the key sensory characteristics of importance to a particular market segment.

The objective of this review article is to meticulously examine and critically evaluate the present body of literature on sensory marketing. The study aims to explore this domain’s latest trends and prospects using diverse metrics such as annual publication trends, authorship patterns, most cited publications, sources analysis, co-citation patterns, keyword analysis and thematic analysis.

In the study, bibliometric analysis is used to assess the different advancements in the field. To perform performance analysis, science mapping and network analysis, VOSviewer, Bibloshiny and MS Excel are used. Additionally, the Scopus database is used to extract literature related to the subject area.

The most cited author of the domain is Biswas D, while the most prolific source of the domain is Plos One, additionally “An integrative review of sensory marketing: Engaging the senses to affect perception, judgment, and behavior” is stated as the most cited publication in the domain. Moreover, experiential marketing is reported as the most important keyword of the domain. Additionally, other findings reported are stated in the main body of the research study.

Practical implications of the study extended to marketing practitioners, future researchers and various stakeholders interested in the subject area.

What stands this research paper apart from other studies is the comprehensive approach to the evaluation of literature using VOSviewer, Bibloshiny and MS Excel and in-depth evaluation of the domain using performance analysis, science mapping, network analysis and thematic analysis.

Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates an alternative approach of conducting PCA and then applying analysis of variance (ANOVA) to the extracted principal components. The approach is applied to data from a case study quantifying the sensory characteristics of a sous vide vegetable product during storage. In the case study, 11 out of 18 descriptors were significantly influenced by product. Using the alternative approach, however, three out of six principal components were significantly influenced by product. The alternative approach, therefore, provided a more concise presentation of results and one that was consistent with the analysis of the original descriptors. It is hoped that this approach could improve interpretation and subsequent communication of sensory profiling results and help to bridge the gap between core and wider product development activities.

The formulation and marketing of new food products are very complex and there are many interacting influences on consumer acceptance, e.g. the person, the food product and the environment. Market analysis and sensory analysis were used to determine consumer preferences for Cheddar‐type cheeses. Consumers’ attitudes, perceptions and purchase behaviour were investigated by means of a structured questionnaire. Eight Cheddar‐type cheeses were objectively assessed by a trained panel using descriptive sensory profiling, and, in parallel, were hedonically rated by 100 “naïve” consumers. Preference mapping was used to illustrate the subjective sensory data before the “naïve” consumers were segmented into homogeneous groups using hierarchical cluster analysis. Five focus groups, representing different socio‐economic categories, investigated in‐depth influences on preferences and purchase behaviour. Cheddar‐type cheese was the most frequently purchased and preferred cheese, and taste was the most important attribute influencing the purchase decision. Consumers preferred a premium cheese described as “creamy” and “mouthcoating” and least liked a reduced‐fat cheese described as “rancid” and “rubbery”. The focus groups helped explain issues that arose in both the questionnaire and sensory analysis. This study showed that a combination of market and sensory analysis gave a more valuable explanation of consumer acceptance of Cheddar‐type cheese than either method could on its own. However, relationships were determined by observation rather than mathematically and therefore this integration must be further developed in order to build a predictive model for this product.

The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements.

The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression.

An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients.

This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.

The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food.

In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food.

The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education.

Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality.

This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

The aim of this paper is to examine the existing literature circa 2010–2023 of introductory wine education involving sensory experience components in an objective, transparent and replicable manner. Sensory experience education normally involves the usage of the five senses (smell, taste, sight, feel and hearing) as means to demonstrate, scaffold and illuminate introductory-level wine curricula. This study identifies the methodologies used in existing in educational wine sensory experience literature, identifies the pedagogical utilities of current wine research and explores findings useful for wine educators.

This paper uses the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) for literature review reporting.

From the existing body of literature involving wine sensory experience in education (N = 20), five pedagogical utilities emerged from the dataset: wine sensory experience training (n = 7), wine sensory analysis techniques (n = 5), teaching environment (n = 5), wine and food pairing (n = 2) and psychological context (n = 1). Furthermore, experimental design is the preferred method (n = 14) of research related to wine sensory experience in education.

This study provides utility for wine educators at the college and university level and may provide perspective and tools for firms seeking consumer engagement through wine education.

To the researchers' knowledge, there are no literature reviews that explore wine sensory experience in education. Thus, the primary contributions of this study are threefold: identification of current gaps in wine education research, identification of future research questions and avenues of study, and resources for curriculum improvement of introductory wine courses.

The purpose of this paper is to systematically review the concepts and theories underlying customer service experience (CSE) and its underlying five dimensions (physical, social, cognitive, affective and sensorial). In this research, the contribution of the sensorial dimension to CSE research is emphasized. Senses are especially important in forming perceptions within servicescapes that are typically rich in sensory stimuli.

This study systematically identifies 258 articles published between 1994 and 2018 in services and marketing journals. The analysis uses a text mining approach with the Leximancer software to extract research concepts and their relationships.

The results demonstrate a shift from CSE research focused on brands and products toward value and interaction, around three focal areas: service system architecture, with its value creation processes; servicescape, with an increasingly digital interaction interface and outcome measures, with a stronger focus on emotional and relational metrics. In CSE research, the physical, social and cognitive dimensions are mostly researched in the focal areas of servicescape and outcome measures. Although important in practice, the sensorial dimension is the least investigated CSE dimension in service marketing research. Text mining insights demonstrate rich opportunities for sensorial research, particularly in studies on servicescape.

The synthesis will inform managers and service providers which elements of CSE are most relevant to customers when forming perceptions. These insights help service providers to control, manage and design (multi)-sensory stimuli that influence how customers will make sense of the servicescape.

This research is one of the first studies to examine the conceptual structure of CSE with a text mining approach that systematically analyzes a large set of articles, therein reducing the potential for researchers’ interpretative bias. The paper provides an assessment of the role of the largely neglected but crucial sensorial dimension, and offers future research suggestions into this emerging topic.

Increasingly consumers are looking for good feeling and comfort when they buy textile goods. To respond to these demands, sensory tools are requested by industrialists to evaluate such notions. Many studies have been performed and many device developments have taken place in the textile area such as mechanical, thermal and surface testing, so as to evaluate the related physical properties, but the links between measurement and the consumer feeling of comfort are still difficult to establish. Based on studies already performed in the food industry, the development of the sensory panel applied to textile goods has been implemented. In this paper, the sensory panel will be developed and some examples will illustrate the different procedures.

The purpose of this paper is to propose an initial step for understanding the sensory perception and purchase intent of Brazilian olive oil consumers. It also investigates the sensory perception and purchase intent for a Brazilian-made olive oil.

The sample, consisting of 115 surveyed consumers, is described demographically. The aspects related to sensory analysis and purchase intent associated with the key attributes indicated by the consumers are then discussed. Finally, consumer segmentation is carried out to characterize the consumers in more detail, in terms of both demographic and predictive variables for olive oil consumption.

Consumers displayed a sensory perception that is coherent with olive oil characteristics, thus being able to distinguish three different olive oils from a compound oil sample. Regarding purchase intent and preference, consumers showed mixed behaviors, which was not entirely convergent with the identified sensory aspects. Therefore, it was possible to segment them into three distinct groups: utilitarian, naïve, and expert consumers.

Brazil is an emergent olive oil market, which can create both research and business opportunities for the country. This preliminary study contributes to the advancement of this research subject in the non-traditional markets for olive oil.