Journal Title：Journal Of Sensory Studies

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.

《感官研究雜志》發(fā)表原創(chuàng)研究和評(píng)論文章，以及側(cè)重于觀察和實(shí)驗(yàn)研究的說明性和教程性論文，這些研究導(dǎo)致感官和消費(fèi)者（包括行為）方法的開發(fā)和應(yīng)用于食品和飲料、醫(yī)療、農(nóng)業(yè)、生物、制藥、化妝品或其他材料等產(chǎn)品；營(yíng)銷和消費(fèi)者信息等信息；或基于感官方法的服務(wù)改進(jìn)。所有論文都應(yīng)展示感官科學(xué)在方法方面的一些進(jìn)步。除非作者能夠以不尋常的方式展示感官的獨(dú)特應(yīng)用，或者展示感官方法通常未應(yīng)用的新產(chǎn)品類別，否則該雜志不會(huì)發(fā)表主要側(cè)重于將標(biāo)準(zhǔn)感官技術(shù)應(yīng)用于產(chǎn)品實(shí)驗(yàn)變化的論文。

Journal Of Sensory Studies創(chuàng)刊于1986年，由Wiley-Blackwell出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是中等級(jí)別的SCI期刊，所以過審相對(duì)來講不是特別難，但是該刊專業(yè)認(rèn)可度不錯(cuò)，仍然是一本值得選擇的SCI期刊 。平均審稿速度 較慢,18-36周 ，影響因子指數(shù)1.6，該期刊近期沒有被列入國(guó)際期刊預(yù)警名單，廣大學(xué)者值得一試。