Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches.

Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers’ memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence. In this pilot study as a first step, each studied botanical, belonging to Piperaceae or aromatic herbs, has been subjected to headspace solid phase micro-extraction (HS-SPME) coupled with gas-chromatography mass spectrometry (GC-MS) analysis to assess their spontaneous volatile emission, representing the complex chemical pattern, which encounters the consumers’ olfactory perception. Furthermore, the present investigation, performed on 12 individuals, outlines the administration of a pilot study, merging the typical sensory analysis with emotional data collection and the innovative contribution related to the study around the Autonomic and Central Nervous System activation in consumers, performed using wearable technologies and related signal processing. The results obtained by our study, beyond demonstrating the feasibility of the approach, confirmed, both in terms of emotional responses and biomedical signals, the significant emotional potential of spices and aromatic herbs, most of which featuring an overall positive valence, yet with inter-subjects’ variations. Future investigations should aim to increase the number of volunteers evaluated with such an approach to draw more stable conclusions and attempting a customization of product preferences based on both implicit and explicit sensory responses.

Chestnut flour, obtained through drying and milling of Castanea sativa fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its naturally gluten-free profile, high starch content, and richness in micronutrients. Over the past decade, its demand has steadily increased due to consumer perception of the health benefits associated with chestnut consumption. As the market for chestnut flour expanded from small-scale to large-scale production, alternative methods to the traditional process were developed. Its distinctive aroma and flavor are strongly influenced by processing methods, which are the focus of this study. Two drying approaches were compared: a traditional smoke-based method (drying house named metato) characterized by a wood-drying method and a controlled laboratory process using a forced-air dryer that maintained a constant temperature of 40 °C. The impact of these methods on the physico-chemical composition, volatile organic compounds (VOCs), and sensory properties of the flour was evaluated using chemical, instrumental, and sensory analyses. The traditional method enhanced the flour’s aromatic complexity and typicity through the application of smoke, which has been demonstrated to generate volatile organic compounds (VOCs), such as guaiacol, furfural, and o-creosol, that are associated with the smoked aroma. Nevertheless, if not properly managed, it can lead to undesirable sensory notes due to excessive smoke exposure. In contrast, the laboratory-controlled process ensured better preservation of bioactive compounds—such as polyphenols (351 mg GAE/100 g dm) and ascorbic acid (322 mg/kg dm)—while retaining the aroma notes associated with fresh chestnuts. Optimizing processing methods may support the valorization of chestnut flour as a high-quality ingredient in the modern gluten-free and functional food market.

Wine represents one of the most complex food matrices from a sensory perspective, as its appreciation emerges from the interaction between chemical composition, perceptual mechanisms, and contextual influences. Contemporary research in oenology and sensory science increasingly recognizes wine evaluation as an integrated perceptual event shaped by cognition, memory, and affect, rather than a simple response to aroma or flavor cues. Live music is widely used in hospitality settings to enhance consumer experience; however, its specific influence on wine appreciation and emotional responses remains insufficiently explored, particularly in real-world contexts. This study investigates how two contrasting musical atmospheres—melancholic/relaxing and upbeat/motivational—modulate hedonic evaluations and emotional profiles during public wine tastings, compared with a no-music condition. Data were collected across five live tasting events (5 Wednesdays of Emotions) using structured questionnaires that included hedonic ratings and multidimensional emotional measures. Statistical analyses were conducted using non-parametric tests, meta-analytic p-value combination, and cumulative link mixed models for ordinal data. The presence of music significantly enhanced overall wine appreciation compared to the silent condition, although the magnitude and direction of the effect varied across individuals and musical styles. Upbeat/motivational music generally produced stronger and more consistent increases in liking than melancholic/relaxing music. Emotional responses—particularly positive surprise—emerged as key mediators of hedonic improvement and showed strong associations with overall liking. Preference profiling revealed distinct response patterns, indicating that auditory modulation of wine perception is not uniform across consumers. These findings support a crossmodal interpretation in which music shapes wine appreciation primarily through emotion-based and expectancy-related mechanisms rather than through direct sensory enhancement. By demonstrating these effects in ecologically valid tasting environments, the study highlights the role of auditory context as a meaningful component of multisensory wine experiences.