プロバイオティクス含有食品の感覚特性：受容性と消費者遵守を高めるための学際的視点

Globally, the consumption of foods containing probiotics has increased significantly due to their well-recognized health benefits, including the modulation of gut microbiota and immune function. However, despite strong scientific support, daily massive adherence to probiotic food remains limited, mainly because of their suboptimal sensory appeal and the huge variability in consumer expectations. Sensory attributes-flavor, aroma, texture, and appearance-strongly influence liking, purchase, and the habitual consumption necessary for probiotics to exert the physiological effects for which they are consumed. The present narrative review explores the complex, multidimensional interplay between sensory features, consumer perception, and probiotic efficacy. By integrating evidence from nutritional science, microbiology, sensory science, and behavioral psychology, we outline how technological innovation and sensory optimization can improve both product acceptability and adherence. We also discuss how cross-modal perception, the cultural framework, and labeling influence hedonic responses. Finally, we highlight emerging directions, such as sensory-driven strain selection, omics-based flavor profiling, and personalized sensory nutrition, as tools to bridge the gap between scientific efficacy and consumer satisfaction. Improving the sensory design of probiotic foods is pivotal to translate microbiome science into meaningful, sustainable dietary behaviors that support the nutrition-gut-immunity axis.