Cover Image

The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Muhammad Zubair Hassan, Wang Zhaomei, Muhammad Hussain Ghazali, Aqsa Qayyum, Muhammad Usman, Suqlain Hassan
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of Sensory Studies
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Sensory Acceptance of School Breakfast Programs in Andean Public Schools of Ecuador
by: Priscila Culqui, et al.
Published: (2026)

The Overlooked Role of Attention in Sensory Marketing: Bridging Sensation, Perception, and Consumer Behavior
by: Yamen Koubaa, et al.
Published: (2025)

Flavoring Information Influences Sensory Acceptance and Purchase Intention of Yogurt: A Study With Text Highlighting
by: Luanna Maria Benatti, et al.
Published: (2025)

Sensory Perception of Visually Impaired People Focused on Descriptive Sensory Analysis of Cosmetic Products
by: Pedro Alves da Rocha Filho, et al.
Published: (2026)

Cross‐Cultural Impact of Front‐of‐Package Labels on Consumer Perceptions of Almond Milk
by: Meredith Morris‐Gaudreau, et al.
Published: (2025)

Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check‐All‐That‐Apply
by: Rodrigo Ribeiro Arnt Sant'Ana, et al.
Published: (2025)

Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang
by: Ji‐Sun Hwang, et al.
Published: (2025)

Understanding Consumer Acceptance and the Association Between Sensory Properties and Volatile Compounds of Different Chicken Proteins in Dry Adult Dog Foods
by: Chelsie J. Shields, et al.
Published: (2025)

Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage
by: Murray Parker, et al.
Published: (2024)

From Light to Dark: Temporal Sensory Perception of Fermented Coffee by Trained and Consumer Panels
by: Emanuelle Aparecida da Costa, et al.
Published: (2025)

Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies
by: Matthew Code, et al.
Published: (2025)

Influence of Mood States on Sensory Perceptions Toward Passion Fruit Juice With Different Sugar Content
by: Laura Falavinha Vieira Bresciani, et al.
Published: (2026)

Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA Methods
by: O. A. Osunbade, et al.
Published: (2025)

Visual Perception and Emotional Response to Packaging Design: A Mixed‐Methods Study of Vacuum‐Packed Guinea Pig Meat
by: Reynaldo J. Silva‐Paz, et al.
Published: (2026)

Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics
by: Yogesh Kumar, et al.
Published: (2025)

Society of Sensory Professionals
Published: (2024)

Society of Sensory Professionals
Published: (2025)

Society of Sensory Professionals
Published: (2024)

Society of Sensory Professionals
Published: (2024)

Development of a Sensory Lexicon and Sensory Wheel for Chinese Red Wine Consumers
by: Simin Wu, et al.
Published: (2026)

Impact of Product Labeling on Vegan Yogurt Acceptance
by: Louise Paiva Passos, et al.
Published: (2025)

Consumer Acceptance of Baked Products Containing Various Probiotic Strains
by: Jessie Payne, et al.
Published: (2024)

A Sensory‐Cognitive Method Combining Electroencephalography and Temporal Dominance of Emotions and Sensations for Cosmetics: Real‐Time Implicit/Explicit Emotion and Sensory Evaluation of Four Facial Masks
by: Jiahui Wang, et al.
Published: (2026)

Sensory Characteristics and Consumer Acceptability of Mineral Water
by: Sinyoung Hong, et al.
Published: (2026)

Cross‐Cultural Validation of the ThreeT Retronasal Odor Identification Test in the Chinese Population
by: Lina Ren, et al.
Published: (2025)

Review of Factors Affecting Development of Sensory Attributes of Coffee
by: Thanh Ba Nguyen, et al.
Published: (2025)

An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder
by: Brianna Power, et al.
Published: (2025)

Consumer Perceptions of Dahlia ( Dahlia spp.) as an Innovative Food Ingredient: The Role of Information on Consumer Profiles
by: Anderson Antonio Neto da Silva, et al.
Published: (2026)

Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of US Consumers
by: Ryan Ardoin, et al.
Published: (2026)

Typicality in Olive Oil: Insights From a Decade of Koroneiki Sensory Data
by: Anna Milionis, et al.
Published: (2026)

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi
by: Hwabin Jung, et al.
Published: (2026)

Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ CATA Methods
by: Liling Chu, et al.
Published: (2025)

Two Methods for Clustering Products in a Sensory Study: STATIS and ClusMB
by: Fabien Llobell, et al.
Published: (2025)

Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors
by: Anna Gomis‐Bellmunt, et al.
Published: (2024)

Influence of Temperature and Lemon Solutions on Palate Cleansing for Sensory Evaluation of Atlantic Salmon
by: Gyeonghye Yoon, et al.
Published: (2025)

Are Food Meanings Crucial for Novel Product Acceptance and Purchase Intent? A Case Study With Amaranth Flakes
by: Estefanía Martínez‐Damián, et al.
Published: (2025)

Development of a Sensory Lexicon for Gluten Free Crackers Commercially Available in the United States
by: Japneet Brar, et al.
Published: (2025)

Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation
by: Elena Romeo‐Arroyo, et al.
Published: (2025)

An Exploratory Application of Pivot‐ CATA and Pivot‐ RATA in Reference‐Based Sensory Evaluation of Sunscreen Cosmetics
by: Liling Chu, et al.
Published: (2026)

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance
by: Juliana Lacôrte Franco, et al.
Published: (2024)