The purpose of the Journal of Sensory Studies is to promote technical and practical advancements in sensory science, a multidisciplinary area that includes food science and technology, psychology/psychophysics, statistics, biology of basic taste, consumer science, material science (textiles/fabrics), marketing research, and other allied areas. Readers in academia, food and beverage companies, personal care product companies, wineries, and ingredient companies depend on this journal for the latest information on experimental design methods, quality control, and statistical analysis of data on human reactions.The journal accepts original research and review articles, as well as expository and tutorial papers. Articles often focus on observational and experimental studies in the application of sensory science to the food and beverage, medical, agricultural, biological, pharmaceutical, cosmetic, and material sciences industries.