Journal of Sensory Studies (JSS)

The Journal of Sensory Studies was launched in 1986 and has since become a respected international publication dedicated to advancing knowledge in sensory science—a multidisciplinary field concerned with human sensory perception and its applications. Published six times per year by Wiley‑Blackwell in partnership with the Society of Sensory Professionals, the journal provides a rigorous, peer‑reviewed platform for research that explores how humans perceive and respond to sensory stimuli, particularly in foods, beverages, and consumer products. Research published in the journal encompasses experimental work on sensory perception, psychophysical methods, consumer preference and behavior analysis, multisensory integration, and innovations in sensory evaluation methodologies. Authors contribute studies that deepen understanding of taste and aroma perception, texture and mouthfeel responses, cross‑cultural sensory differences, and the cognitive and emotional dimensions of sensory experiences. The journal also addresses methodological advances such as statistical models for sensory data, sensory panel training protocols, and validation of sensory instruments, making it essential reading for researchers and practitioners alike. With contributions from sensory scientists, psychologists, food technologists, and consumer behavior researchers, the Journal of Sensory Studies plays a pivotal role in shaping both foundational and applied research in sensory science. Its interdisciplinary reach ensures that findings contribute to product innovation, quality control, and market success across sectors where sensory perception is vital.

Journal of Sensory Studies (JSS) is :-

• International, Peer-Reviewed, Open Access, Refereed, Food Science, Sensory Systems, touch, and sound as they relate to foods, beverages, other products or environments, consumer sensory responses and behavior, multisensory integration, and applications of sensory science in product development, quality assessment, consumer preference research, cross‑cultural studies, food science and technology, psychology, sensory neuroscience, agronomy, nutrition , Online or Print , Quarterly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 0887-8250, E-ISSN: 1745-459X, Established: 1986, Impact Factor: 1.6
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE