Concepedia

Sensory Product Optimization

Sensory Product Optimization is a systematic methodology within sensory science that integrates consumer perceptual data, instrumental measurements, and statistical modeling to refine product formulations by maximizing sensory appeal and hedonic response while maintaining functional and economic constraints.

24

Publications

1.1K

Citations

79

Authors

30

Institutions

Publications per year

2017–2026

3

Parents

Publications

24

Response surface methodology and product optimization

Maria. Giovanni · Food technology · 1983 · 368 citations

, , +15

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

C. Raz, Donella Piper, R. Haller et al. · Food Quality and Preference · 2008 · 86 citations

, , +14

Physical Stability Assessment and Sensory Optimization of a Dairy‐Free Emulsion Using Response Surface Methodology

Daniel Granato, Inar Alves de Castro, Luciana Souza Neves Ellendersen et al. · Journal of Food Science · 2010 · 76 citations

, , +17

Skin sensory performance of individual personal care ingredients and marketed personal care products

Vincent Wortel, Johann W. Wiechers · Food Quality and Preference · 2000 · 65 citations

, , +15

Subjective ideals and sensory optimization in evaluating perceptual dimensions in food.

Howard Moskowitz · Journal of Applied Psychology · 1972 · 57 citations

, , +12

1–5 of 24

Authors

79

  1. NJ
    Nami Joo

    Sookmyung Women's University, South Korea

    3 publications · 42 citations

    3

    h-index

  2. SL
    Sun‐Mee Lee

    Sungkyunkwan University, South Korea

    3 publications · 42 citations

    3

    h-index

  3. JS
    Ji-Hun Shin

    2 publications · 32 citations

    2

    h-index

  4. HM
    Howard Moskowitz

    Jacobs Institute, United States

    2 publications · 85 citations

    2

    h-index

  5. HJ
    Hyeon-A Jung

    Daegu Haany University, South Korea

    2 publications · 29 citations

    2

    h-index

1–5 of 79

Institutions

30

  1. Universidade Federal de Lavras

    Lavras, Brazil

    2 h-index

    10 publications

    221 citations

  2. University of Guelph

    Guelph, Canada

    1 h-index

    1 publications

    28 citations

  3. University of Greenwich

    London, United Kingdom

    1 h-index

    1 publications

    31 citations

  4. Universidade Estadual de Ponta Grossa

    Ponta Grossa, Brazil

    1 h-index

    4 publications

    304 citations

  5. National Institute of Industrial Technology

    Buenos Aires, Argentina

    1 h-index

    4 publications

    176 citations

  6. Medway School of Pharmacy

    Chatham, United Kingdom

    1 h-index

    1 publications

    31 citations

  7. Toagosei (Japan)

    Tokyo, Japan

    1 h-index

    1 publications

    16 citations

  8. Institut Paul Bocuse

    Écully, France

    1 h-index

    1 publications

    86 citations

1–8 of 30

Venues

  1. Food Quality and Preference

    4 publications · 218 citations

    4

    h-index

  2. Journal of Sensory Studies

    3 publications · 90 citations

    3

    h-index

  3. LWT

    2 publications · 68 citations

    2

    h-index

  4. Journal of Applied Psychology

    1 publications · 57 citations

    1

    h-index

  5. 1

    h-index

1–5