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.

EDITOR-IN-CHIEF
MaryAnne Drake, North Carolina State University, Raleigh, NC, USA
ASSOCIATE EDITORS
Gaston Ares, Universidad de la Republica, Montevideo, Uruguay
Kadri Koppel, Kansas State University, Manhattan, KS, USA
EDITOR EMERITUS
Edgar Chambers IV, Sensory Analysis Center - Justin Hall, Kansas State University, Manhattan, KS, USA
EDITORIAL BOARD
Koushik Adhikari, University of Georgia, Griffin, GA, United States
Ángel Carbonell Barrachina, Universidad Miguel Hernández, Elche, Spain
Karen Bett-Garber, USDA-ARS-SRRC, New Orleans, LA, United States
Jian Bi, Sensometrics Research and Service, Richmond, VA, United States
Rebecca Bleibaum, Tragon Corporation, Redwood Shores, CA, United States
Helena Maria Bolini, Unicamp, Sao Paulo, Brazil
Armand V. Cardello, U.S. Army Natick RD&E Center, Natick, MA, United States
Tom Carr, Carr Consulting, Wilmette, IL, United States
Delores Chambers, Kansas State University, Manhattan, KS, United States
Gail Civille, Sensory Spectrum, Inc., New Providence, NJ, United States
Jeannine Delwiche, Tasting Science, Evansville, IN, United States
Natasha D'Souza, General Mills, Inc., Golden Valley, MN, United States
John Ennis, Institute for Perception, Richmond, VA, United States
Francisco José Perez Elortondo, Universidad del Pais Vasco, Spain
Chris Findlay, Compusense Inc, Guelph, Ontario, Canada
Michael Hautus, The University of Auckland, Auckland, New Zealand
Hildegarde Heymann, University of California, Davis, Davis, CA, United States
Guillermo Hough, Instituto Superior Experimental de Tecnología Alimentaria, Buenos Aires, Argentina
Kwang-Ok Kim, Ewha Womans University, Seoul, South Korea
Varapha Kongpensook, Chulalongkorn University, Bangkok, Thailand
Jeehyun Lee, Pusan National University, Busan, South Korea
Simone Mueller Loose, Aarhus University, Aarhus, Denmark
Alejandra M. Muñoz, International Resources for Insights and Solutions, Mountainside, NJ, United States
Suzanne Pecore, General Mills, Inc, Pasedena, CA, United States
John Piggott, University of Strathclyde, Glasgow, UK
Richard Popper, Peryam & Kroll, Plano, TX, United States
Witoon Prinyawiwatkul, Louisiana State University, Baton Rouge, LA, United States
Anna Resurreccion, University of Georgia, Griffin, GA, United States
Han-Seok Seo, University of Arkansas, Fayetteville, AR, United States
Laila Seppa, University of Helsinki, Helsinki, Finland
Aussama Soontrunarundrungsri, Assumption University, Bangkok, Thailand
Suntaree Suwonsichon, Kasetsart University, Pathumthani, Thailand
Hely Tuorila, University of Helsinki, Helsinki, Finland
Laura Vázquez Araújo, Hijos de Rivera Inversiones Corporativas, A Coruña, Spain
Zata Vickers, University of Miinnesota, St. Paul, MN, United States
Renoo Yenket, Kanchanaburi, Mahidol University, Thailand