《感官研究雜志》發(fā)表了最初的研究和評論文章，以及針對觀察和實驗研究的說明性和指導性論文，這些研究導致感官和消費者（包括行為）方法在食品和飲料、醫(yī)療、農業(yè)、生物、醫(yī)藥等產品中的開發(fā)和應用。尤蒂卡、化妝品或其他材料；營銷和消費者信息等信息；或基于感官方法改進服務。所有的論文都應該顯示出感官科學在方法上的一些進步。期刊沒有發(fā)表主要關注標準感官技術在產品實驗變異中的應用的論文，除非作者能夠以一種不尋常的方式展示感官的獨特應用，或者在通常不采用感官方法的新產品類別中展示感官的獨特應用。論文可以解決（這些主題并不詳盡）：感官（包括消費者）方法的新進展，強調感官方法獨特應用的消費者和產品可接受性研究（重點必須是感官應用的獨特方面，而不是產品結果）對實踐感官科學家有實際興趣的人類感官反應心理學，理論感官分析結構的應用導致了解決問題的可能途徑（必須清楚理論理解將如何提高實際問題的解決能力）。感官（包括消費者）面板的外部和內部有效性，包括研究方法局限性的方法比較廣泛關注的產品類別的詞匯開發(fā)（請參閱Lawless和Civille，“開發(fā)詞匯：回顧”，2013，joss:28:270-281，然后提交詞匯論文）詞義和語義差異技術在感官科學中的應用：可應用于感官問題的統計應用（注：JOS不發(fā)布專有的“黑匣子”方法，對于統計應用，必須給出實施分析的實際解決方案，包括必要的程序和編碼）感官科學中的哲學與爭論注：感官研究雜志接受使用各種已發(fā)表的感官方法的論文，并鼓勵提交新方法，其中描述了獲得的信息和可能的驗證。請注意，《感官研究雜志》不接受論文：重點是比較不同處理的產品，除了強調所研究的感官方法或理論所需的程度。例如，一篇側重于三種面粉制作的蛋糕感官方面的比較的論文將不被接受審查。如果論文的重點是感官/統計原理和方法的比較，而不是與配料有關的食品科學問題，則可以考慮使用此類實驗比較感官方法或研究感官統計技術。這在定量測試中使用的消費者太少（約100個，盡管有例外），或者消費者不是目標市場的一部分。在研究中使用學生、教職員工或公司員工作為“消費者”的論文通常不被接受，除非清楚他們代表了預期的目標人群。除非有明確的“質量”標準，如政府檢查員使用的評分標準，否則接受度或偏好由受過培訓或定向的專家或專家衡量。在這種情況下，應首先對質量分級表進行驗證，或提供不需要驗證的原因的解釋。使用儀器來測量感官特性，除非這些儀器已經由人體專家驗證過。期刊從不接受那些聲稱基于儀器測量來“驗證”人類感官體驗的論文；這些儀器必須經過人類對感官研究的驗證，而不是相反。

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.