Poster Program

POSTER SESSION 1

Influences of sensory information types on the sensibility of coffee
H.-S. Seo*1, I.K. Hwang1, B.-C. Min2,  1Seoul National University, South Korea, 2Hanbat National University, South Korea

Product images of bottled green tea affect evaluation of palatability for the product
N. Sakai*,  Kobe Shoin Women's University, Japan

On the relationship between convenience, naturalness, healthiness and consumer liking
A. Kole*, P. Gardenier, R. Schelvis,  WageningenUniversity and ResearchCenter, The Netherlands

The effects of confirmation and disconfirmation of expectation on the actual passion fruit juice liking: A conjoint approach
L.H.E.S. Laboissière1, R. Deliza*2, A.M. Barros-Marcellini3, A. Rosenthal2, L.M.A.Q. Camargo4,  1Federal University of Minas Gerais, Brazil, 2Embrapa Food Technology, Brazil, 3State University of Campinas, Brazil, 4Faperj FP/Embrapa Food Technology, Brazil

Consumer language selection for flavors associated with potassium chloride (kcl) in model soup systems
S.E. Hooge*1, D. Chambers2,  1General Mills, Inc., USA, 2Kansas State University, USA

Texture concepts for consumers: Crispy/crunchy, a Spanish paradox
P. Varela*1, A. Salvador1, A. Gambaro2, S.M. Fiszman1,  1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain, 2Universidad de la República, Uruguay

Simplified lexicon to describe flavor characteristics of western European cheeses
M. Talavera*, D.H. Chambers,  Kansas State University, USA

Highlight of important product characteristics for consumers: Comparison of three sensory descriptive methods
B. Veinand*1, C. Adam1, C. Godefroy1, J. Delarue2,  1Givaudan FranceArômes SAS, France, 2ENSIA, France

Mapping foods and contexts: A Spanish case study
D.W. Marshall1, S.R. Jaeger*2, J. Dawson1,  1The University of Edinburgh, UK, 2The Horticulture and Food Research Institute of New Zealand Limited, New Zealand, 3The University of Auckland, New Zealand

Measuring purchase intention for new product development concepts
S.R. Jaeger*1, N. Beaton1, 1The University of Auckland, New Zealand, 2The Horticulture and Food Research Institute of New Zealand Limited, New Zealand

Learning about consumers through their disposal behaviours: A case study with fruit
S.R. Jaeger*1, Q. Zhu1,  1The University of Auckland, New Zealand, 2The Horticulture and Food Research Institute of New Zealand Limited, New Zealand

Categorization of food names: Stability within and between subjects
A. Gaillard1, I. Urdapilleta*1, R. Cartier2, A. Rytz2,  1Paris VIII University, France, 2Nestlé Research Center, Switzerland

Methods of analysis of “nappe map” technique and a comparison of citrus juice preference between culinary professionals and consumers
M.A. Nestrud*, H.T. Lawless,  Cornell University, USA

Effect of Sensory Learning on Food Behaviour in Children
C. Reverdy*1, C. Lange1, E.P. Köster2, E. Ginon3, C. Chabanet3, P. Schlich1,  1Centre Européen des Sciences du Goût, France, 2Wageningen University and Research, The Netherlands, 3INRA, France

The impact of breast-feeding and early vegetable variety on acceptance of new foods over repeated exposure
A.S. Maier*1, P. Leathwood1, B. Schaal3, C. Chabanet2, S. Issanchou2,  1Nestlé Research Center, Switzerland, 2FLAVIC, France, 3CESG, France

Individual variability in taste preferences at the age of 6 months: Impact of milk-feeding experiences
C. Schwartz*1, C. Lange2, C. Chabanet1, S. Issanchou1, S. Nicklaus1,  1INRA, France, 2Centre Européen des Sciences du Goût,  France

Hedonic reactivity to food odours in young children: Longitudinal approach from 6 to 24 months
S. Monnery-Patris1, A. Vincent1, N. Rigal1, L. Marlier2, B. Schaal3, S. Issanchou*4,  1INRA-ENESAD-UB, France, 2UMR7191 CNRS-CEPA, France, 3UMR5170 CNRS-UB-INRA, France, 4UMR FLAVIC - INRA/ENESAD, France

Sensory training decreases neophobia and encourages trying unfamiliar foods in 8-12-year-old children
S. Mustonen*, H. Tuorila,  University of Helsinki, Finland

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants: Individual differences in intake and liking patterns
A.S. Maier*1, C. Chabanet2, S. Issanchou2, B. Schaal3, P. Leathwood1,  1Nestlé Research Center, Switzerland, 2FLAVIC, INRA, France, 3CESG-CNRS, France

Preferences for basic tastes in 6-, 12- and 20-month-old infants
C. Schwartz*, S. Issanchou, S. Nicklaus,  INRA, France

Country, age and gender differences in responses to a modified Food Neophobia Scale
Y. Shen*1, D. Smith1, C. Porcherot2,  1Firmenich Inc., USA, 2Firmenich SA, Switzerland

Brazilian consumer habits: Food purchase and consumption in the streets
P.A. Nepomuceno1, D. Piper*1, D.C.R. Silva1,  1Symrise Aromas e Fragrancias, Brazil, 2Symrise GmbH & Co. KG, Germany

The value of a purpose built database to help understand consumer choice and acceptability
A Chugtai,  Symrise Ltd., UK

Tradition or technology? Consumer criteria for choosing cheeses
C. Pasta*1, G. Licitra12,  1CoRFiLaC, Italy, 2Catania University, Italy

Is the desire to eat usual and novel meat products influenced by the emotions expressed on eaters' faces?
S. Rousset1, P. Schlich2, A. Chatonnier1, L. Barthomeuf*3, S. Droit-Volet3,  1Institut National de la Recherche Agronomique, France, 2Centre Européen des Sciences du Goût, France, 3Laboratoire de Psychologie Sociale et Cognitive, France

Cognitive approach of emotion in the context of a meal in a restaurant
M. Mouret, I. Urdapilleta*,  Paris VIII University, France

We do not eat pork - we eat meals. But how is the meal with pork?
M.D. Aaslyng1, L. Meinert*12,  1Danish Meat Research Institute, Denmark, 2The University of Copenhagen, Denmark

Changes in Desires and Liking during spicy meals
H.C. Reinbach*, P. Møller,  Faculty of Life Sciences (LIFE), Denmark

Effect of inmediate previous food consumption on the hedonic response
M.D.C. Schumann-Gomez Cuetara, J. De la Cruz-Medina, J.-A. Monroy-Rivera, O. Angulo*,  Instituto Tecnologico de Veracruz, Mexico

Project presentation: Molecular Gastronomy – the scientific study of deliciousness and its physical and chemical basis
M.B. Frøst*, L.H. Skibsted,  Copenhagen University, Denmark

Qualitative and quantitative measurement of the consumers’ moods induced by flavours
B. Veinand*, C. Godefroy, C. Adam,  Givaudan France Arômes, France

The influence of packaging information on consumer appreciation and freshness perception of ‘high pressure processed’ carrots
A.A.M. Poelman1, A.M. Matser3, L.P.A. Steenbekkers3, J. Mojet*1,  1Centre for Innovative Consumer Science, The Netherlands, 2Food Science Australia, Australia, 3Wageningen UR, The Netherlands

A new consumer sensory approach to determine baked product freshness
S.P. Heenan*1, J.P. Dufour1, C.M. Delahunty1, W. Harvey3,  1University of Otago, New Zealand, 2Food Science Australia, Australia, 3Crop & Food Research, New Zealand

Sensory characteristics driving consumers’ hedonic appreciation for French baguette
C. Martin*1, E. Ginon1, S. Courcoux2, P. Issanchou1,  1INRA, France, 2ENITIAA, France

Multisensual product development – the multisensual process of perception
P. Hehn1, D. Merkel*1, D. Piper2, A. Scharf3, B. Schubert4,  1ISI GmbH, Germany, 2Symrise GmbH & Co. KG, Germany, 3University of Applied Science, Nordhausen, Germany, 4University of Applied Science, Germany

Understanding consumer perception of low-fat cheese
J. Childs*, M.A. Drake,  North Carolina State University, USA

Determination of the extrinsic cues triggering consumer perception of Riesling wine quality
I. Lesschaeve*,  Brock University, Canada

Which innovations do consumers accept in traditional foods? Application of a dual sorting test
C. Sulmont-Rossé¹, S. Issanchou¹, G. Enderli¹, W. Verbeke², F. Vanhonacker², M. Contel³, M.L. Scalvedi³, S. Zakowska-Biemans⁴, M. Sajdakowska⁴, L. Guerrero⁵, M.D. Guàrdia⁵, B.S. Granli⁶ M, M. Hersleth⁶, ¹UMR1129 FLAVIC, France, ²Ghent University, Belgium, ³PERegions, Italy, ⁴Warsaw Agricultural University, Poland, ⁵IRTA, Spain, ⁶Matforsk, Norway

Protomonadic vs. sequential monadic designs in consumer research
R. Popper*, M.F. Schraidt, T. Mongoven, B.J. Kroll,  Peryam & Kroll Research Corporation, USA

Failure criteria based on consumers’ rejection for shelf life estimation of minimally processed lettuce
G. Ares*, I. Martínez,  Universidad de la República, Uruguay

Sensory branding – science, progress and practice
D.M.H. Thomson1, C.G. Marketo2, V.S. Mialon*1,  1MMR Research Worldwide Ltd, UK, 2MMR Research Worldwide Inc., USA

Information affects hedonic acceptance of different kinds of milk
K. Dürrschmid*, D. Toprak, W. Kneifel,  University of Natural Resources and Applied Life Sciences, Vienna, Austria

POSTER SESSION 2

Gender inequality: Issues revealed in sensory analysis of sea urchins
K. Phillips*1, C. Delahunty2, P. Bremer1, P. Silcock1,  1University of Otago, New Zealand, 2Food Science Australia, Australia

Rapid Ethnography-an approach to understanding the individual quickly and in context
H.J. Ashman, J.H. Beckley*, C. Leach,  The Understanding & Insight Group, USA

How have things changed? Results collected over six years to understand the changes in mindset of sensory professionals
J.H. Beckley1, H.J. Ashman*1, H.R. Moskowitz2,  1The Understanding & Insight Group, USA, 2Moskowitz Jacobs Inc., USA

Understanding the context effect of testing environment when researching with children
J. Grady*1, J. Wissmann1, S. Hadlich1, C. Wolter2,  1Kellogg's, USA, 2RQA, USA

Development of a consumer taste testing procedure for various soy sauces
Y. Lee, J. Han*, K. Lee,  CJ Corp., South Korea

Sensory claims: What are the possibilities?
C. Beeren, D. Kilcast*, T. Phelps,  Leatherhead Food International, UK

How to reinforce the proximity between food development engineers and consumers?
N. Vallet Metais, M. Rogeaux*,  Danone Research, France

Digesting sensory information for the public at large; converting sensory information into consumer-speak for the media
M.B. Siegel*, E.N. Gudeux,  Consumers Union, USA

Effect of quantity of test product and beverage offering on the acceptability of a snack food
S. King*1, D. McCafferty1, H. Meiselman2,  1McCormick & Co., Inc, USA, 2Herb Meiselman Services, USA

Development of a sorting method to effectively describe and categorize market products
E.A. Coppin*, J. Ridgway,  McCormick & Co., Inc., USA

Explore consumer profiling techniques to enhance leverage of expert panel sensory perception during product development process
G. Gauthier*, A. Fernandes,  Kraft Foods, UK

The effective use of sensory analysis and consumer science in the product development process
D. Piper*1, P.A. Nepomuceno1, D.C.R. Silva1,  1Symrise Aromas e Fragrancias, Brazil, 2Symrise GmbH & Co. KG, Germany

Looking at the packaging functional performance for a successful product development bundle
F. Bornes*, A. Curry, A. Fernandes,  Kraft Foods, UK

From sensory marketing to sensory design
A. Giboreau*, R. Haller,  Adriant, France

Tactile sensory methods in the beauty care industry – from product development to market launch support and quality control
B.A. Margoshes*1, L.J. Doughty1, N.J. Vanderklaauw1, K.L. Sutoton3,  1Procter & Gamble, USA, 2Procter & Gamble, Japan, 3Proctor & Gamble, UK

Situational specific product development – an integration of sensory characteristics and marketing variables
C. Bogus*1, J. Hampshire1, R. Möslein2, A. Scharf3,  1University of Applied Sciences Fulda, Germany, 2ISI GmbH, Germany, 3University of Applied Sciences, Germany

Scan statistics for customer complaint frequency analysis
D.L. Gallagher*, A.M. Dietrich,  VirginiaTech, USA

Raw flavouring material consolidation: A streamlined approach to uncovering productivity opportunity
C. Rathjen-Nowak*, N. Falk, N. Holschuh, F. Case,  General Mills, USA

Resolving conflicts between quality criteria and sensory perception in organic product development – helping the small organic sausage producer develop understanding of quality criteria
M.A. Everitt*1, J. Acatos2, P.K. Beyts1, C. Stopes2,  1Sensory Dimensions, UK, 2Ecos Consultancy, UK

An Approach to Determining the Appropriate Evaluation Time for Retorted Products
L. Kjos*, C. Creech, J. Coltz, A. Takkunen,  General Mills, Inc., USA

The difference between panelist and consumer sensitivities to tainted flavor: Impact on quality decisions
T.M. Work*, G. Oupadissakoon, T. Gualtieri, S. Hadlich,  Kellogg Company, USA

Applying enhanced descriptive sensory analysis training: A case study
C.J. Findlay,  Compusense Inc., Canada

Successful techniques for integrating new panelists into an existing panel pool
J. Ridgway,  McCormick and Co., Inc., USA

Marked Reference as a tool to improve panel performance during descriptive profiling
A Curry,  Kraft Foods, UK

Metrics for panel performance of descriptive analysis
J.H. Chung*1, M. Carrabotta1, H.J.H. MacFie2,  1Sensory & Consumer Sciences, Wm. Wrigley Jr. Co., USA, 2Hal MacFie Training Services, UK

Key performance indicators for descriptive panelists: Linking sensory skills to business needs
J. Pfeiffer*, E. Kapparis,  Campden & Chorleywood Food Research Association, UK

Impact of methods on sensory panel performance
B. Yang*,  Kraft Foods, USA

The use of the creative problem solving process to reveal true panelist motivation
A.-M. Allison, J. Adams*, T. Work, S. Hadlich,  Kellogg Company, USA

Comparison of the sensory vocabulary from Nestlé and Givaudan for chicken flavours
H. Fritsch*1, S. Schmitt2, L. Fillion1, A. Rytz3, I. von Bueren4,  1Nestlé Product Technology Centre, Germany, 2ENSBANA, France, 3Nestlé Research Centre, Switzerland, 4Givaudan Schweiz AG, Switzerland

Developing the lexicons for various types of milk by Korean descriptive panel
S.-J. Chung*, E.-K. Yoon, S.-H. Kim,  Seoul Women's University, South Korea

A simplified profiling method for very small food companies
R.J. Marshall*,  London Metropolitan University, UK

Sensory profiling under non-standard conditions
C. Beeren*, D. Kilcast, S. Lawson, T. Phelps,  Leatherhead Food International, UK

fragloom° Emotional flavour & fragrance profiling filling the gap of qualitative fragrance & flavour research for FMCG products
I. Wandel*1, V. Seidel1, D. Piper2,  1fragrance & flavour research & consulting GbR; Germany, 2 Symrise GmbH & Co. KG; Germany

Comparison of dynataste and traditional sipping method for the evaluation of taste-aroma interactions in a savoury bouillon system
J.L.H.C. Busch*1, J.E. Knoop1, J.H.F. Bult2, G. Smit1,  1Unilever R&D Vlaardingen, The Netherlands, 2WageningenUniversity and ResearchCenter, The Netherlands

Understanding how brewing and processing methods affect consumer liking of Chai Tea using sensory tools
Y. Fu*, S.K. Karow,  Kerry Inc., USA

Remediation of Methoxypyrazine-mediated greenness in wine through closure and packaging options
A.J. Blake*1, G.J. Pickering1,  1Brock University, Canada, 2Cool Climate Oenology and Viticulture Institute, Canada

A systematic approach to understanding the sensory character of south australian cabernet sauvignon
C.G. Forde*1, D.C. Frank1, P.J. O'Riordan1, P.K. Boss2, A.C. Cox2, B. Loveys2,  1Food Science Australia, Australia, 2CSIRO Food Futures Flagship - Plant Industry, Australia, 3Australian National University, Australia

Study of synergic effect generated by team work methodology from the training of sensory assessors
G.C. Hazaribagth, R.R. Emmanuel, N.T. Hugo* Instituto Tecnológico de Tuxtepec, Mexico

Methodology for the development of a flavour-wheel for beverages
C.S. Leighton*1, H.C. Schönfeldt2 & M.F. Smith3 , 1SensoryAnalysis Unit, Agricultural Research Council- Irene, South Africa; 2University of Pretoria,  South Africa;  3Agricultural Research Council – Biometry Unit, South Africa

Effect of food category referents on liking judgments
A.V. Cardello*1, H.G. Schutz2; 1Natick Soldier R,D&E Center, USA;  2University of California/Davis, USA

POSTER SESSION 3: FUNDAMENTALS OF SENSORY – PERCEPTION

Not to bore you but…measuring motivation and fatigue using ortho-nasal evaluations in multifactor designs
C.T. Simons, C.D.W. Ward*, C. Crawford, S. Kirkmeyer,  Givaudan Flavours Research&Development, USA

Knowledge of the nutritional content of foods: How military recruits perceive the macronutrient value of food items
E.P. Merrill1, F.M. Kramer1, L.L. Lesher2, R. Bell1, A.V. Cardello*1,  1US Army Natick Soldier Research, Development, and Engineering Center, USA, 2SAIC, USA

Use of PanelCheck to compare panel performance from inter collaborative test
A. Nilsen*, O. Tomic, T. Naes,  Matforsk, Norway

Determining the discriminating and cognitive ability of children aged 8-12 to perform discrimination tests
M. Carunchia Whetstine*, J. Pool, K. Galloway, M. Foley,  Frito-Lay Research and Development, USA

Electrophysiological support for separate hedonic and analytic systems
J.H.F. Bult*1, M.R. Hoeksma3, E. Dransfield2,  1Wageningen University and Research Center, The Netherlands, 2Wageningen Center for Food Sciences, 3Unilever R&D, The Netherlands

Impact of nature vs. nurture on food preference
J.K. Kamerud*, J.F. Delwiche,  The OhioStateUniversity, USA

Temporal dominance of sensations and sensory profiling: A comparative study applied to exploration of perceptual interactions
D. Labbe*1, P. Schlich2, N. Martin1,  1Nestlé Research Center, Switzerland, 2Centre Européen des Sciences du Goût, France

The development of liking and its relationship to perceived complexity and product characteristics
A.A.M. Poelman1, C.M. Delahunty1, C.G. Forde*1, J. Mojet2,  1Food Science Australia, Australia, 2Centre for Innovative Consumer Science, The Netherlands

Need for cognition, a personal trait to explain flavour recognition of multisensory stimuli
C.E.F. Petit*, F. Wulfert, J. Hort,  University of Nottingham, UK

Project resumé: Lowfat dairy products – microstructure, sensory properties and consumer perception
M.B. Frøst*, T. Janhøj, R. Ipsen,  Copenhagen University, Denmark

An analysis of correlations between the physical outcomes of chewing and the dynamic sensory quantification of solid foods
C.S. Lawrence*1, R.G. Lentle1, K.D. Foster1, J.E. Bronlund2, J.R. Jones2,  1Massey University, New Zealand, 2Crop & Food Research Ltd, New Zealand

Investigations on the role of oral and CNS processing in food texture sensations using reaction times
R.A. de Wijk1, I.A. Polet1, J.H.F. Bult*1, J.F. Prinz2,  1WageningenCenter for Food Sciences, The Netherlands, 2Center for Innovative Consumer Studies, The Netherlands

Characterization of interaction between copper and salivary proteins
J.H. Hong*, S. Duncan, A. Dietrich, S. O'Keefe, W. Eigel, K. Mallikarjunan,  Virginia Tech, USA

Saliva characteristics and individual sensitivity to phenolic astringent stimuli
C. Dinnella*1, A. Recchia1, R. Rossano2, M. Bertuccioli1, E. Monteleone1,  1Università degli studi di Firenze, Italy, 2Università degli studi di Basilicata, Italy

Individual variation in astringency perception and implications for food preference and health
M.R. Bajec*1, G.J. Pickering1,  1Brock University , Canada

Evaluation of a pectin rince procedure for improving acidity, bitterness and astringency evaluation of red wines by a trained panel
K. Muller*, A. Samson, M. Moutounet, V. Cheynier,  INRA UMR 1083, France

The effectiveness of palate cleansing strategies for evaluating the sourness, bitterness, and astringency of wines
P.K. Stenberg*, Z.M. Vickers,  University of Minnesota, USA

PROP vs. other stimuli as prediction of taste and creaminess perception
J. Lim*1, L. Urban1, B. Green1,  1The John B. Pierce Laboratory, USA, 2Yale School of Medicine, USA

Relationships between fungiform papillae density, PROP sensitivity and bread roughness perception
A.J. Bakke*, Z.M. Vickers,  University of Minnesota, USA

PROP taster status and the rejection of foods with added tastants
Y.M. Lee1, J. Prescott2, K.O. Kim*1,  1Ewha Womans University, South Korea, 2Psychology, James Cook University, Australia

Comparison of anodal and cathodal electrical taste, ferrous sulfate and basic taste solutions
D.A. Stevens1, D. Baker1, D. Pugh1, H. T. Lawless*2,  1Clark University, USA, 2Cornell University, USA

Functional analysis of human sweet and bitter receptors
B. Bufe*1, M. Winnig1, V.N.A. Kratochwil2, J.P. Slack3, W. Meyerhof1,  1German Institute of Human Nutrition Potsdam-Rehbruecke, Germany, 2F. Hoffmann-La Roche Ltd, Switzerland, 3Givaudan Flavors Corporation, Switzerland

Temperature effect in the sweetness perception of instant tea drink in equi-sweet of differents edulcorants
J.R. Battochio, J.M.P. Cardoso, H.M.A. Bolini*,  UNICAMP, Brazil

Dose Response of High Intensity Sweeteners
J.R. Bridges,  Tate&Lyle, USA

Effect of free fatty acids on intensity of sweet, salty, sour, and umami tastes
N. Reckmeyer*, Z. Vickers, A.S. Csallany,  University of Minnesota, USA

Improving saltiness delivery in surface coated foods
D. Kilcast*, S. Clegg, C. den Ridder, C. Narain, C. Beeren,  Leatherhead Food International, UK

(Bio)technological approach to understand the bitterness of whole grain rye
R.-L. Heiniö*1, P. Lehtinen1, O. Myllymäki1, E. Selinheimo1, J.-M. Pihlava2,  1VTT Technical Research Centre of Finland, Finland, 2MTT Agrifood Research Finland, Finland, 3University of Kuopio, Finland

Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma
G. Lawrence*, C. Salles, T. Thomas-Danguin,  INRA UMR1129 Flavic, France

R-index and triangular tests to determine the perception threshold of a reduction of alcohol content in wine
C. Urbano*1, C. Dupressoir2, A. Samson3, S. Cordelle1, G. Guillot2,  1Centre Européen des Sciences du Goût, France, 2Pernod Ricard, France, 3INRA, France

Wine and cheese combination: Effect on sensory perception
G. Caporale*1, A. Carlucci1, E. Monteleone2,  1University of Basilicata, Italy, 2DISTAM University of Florence, Italy

Physico-chemical investigations related to the odor quality of Chardonnay wines
J. Jaffré*1, D. Valentin2, J.M. Meunier1, A. Siliani3, Y. Le Fur1,  1INRA / ENESAD Unité Mixte de Recherches FLAVIC, France, 2Centre Européen des Sciences du Goût, France, 3Università degli Studi di Firenze, Italy

The congruence of taste-aroma interactions - A way to improve the persistence of flavour in chewing gums
B. Le Calve*, I. Cayeux,  Firmenich SA, Switzerland

Influence of colour intensity on perceived flavour intensity in chicken soup
D.G. Liem*, C.A.G. Groeneschild, M.G.J. Kersemaeker,  Unilever Food and Health Institute, The Netherlands

Effects of milkfat and fat replacers on overall flavor release in strawberry-flavored ice creams by time-intensity methodology
T. Laban*1, K. Adhikari2, H. Heymann3, I. Gruen4,  1Kerry Inc., USA, 2Kansas State University, USA, 3University of California - Davis, USA, 4University of Missouri, USA

Relationship between release and sensory perception of aroma compounds in gels prepared with pectins of different molecular properties
Y. Kim1, D.W. Jung1, Y.S. Kim1, S.H. Yoo2, K.O. Kim*1,  1Ewha Womans University, South Korea, 2Sejong University, South Korea

Carbonation – Taste – Aroma Interactions in a model beverage system; effects on perception and flavour release
L. Hewson*1, T. Hollowood1, S. Chandra2, J. Hort1,  1University of Nottingham, UK, 2Glaxosmithkline, UK

Effects of odor intensity and preference on olfactory sensibility
H.-S. Seo*1, B.-C. Min2, I.K. Hwang1,  1Seoul National University, South Korea, 2Hanbat National University, South Korea

Taste and oral tactile cues guide retronasal olfaction
D.J. Snyder*1, V.B. Duffy2, F.A. Catalanotto3, L.M. Bartoshuk3,  1Yale University, USA, 2University of Connecticut, USA, 3University of Florida, USA

Taste damage (otitis media, head trauma, tonsillectomy) and obesity
L.M. Bartoshuk*1, D.J. Snyder1, F.A. Catalanotto1, H.J. Hoffman3,  1University of Florida, USA, 2Yale University School of Medicine, USA, 3National Institute on Deafness and Other Communication Disorders, USA

Relationship between familiarity and olfactory detection threshold in intercultural studies: Results appear odor dependent
J. Langlois*1, B. Patris1, D. Hoang Nguyen2, C. Chabanet3, D. Valentin1,  1Centre des Sciences du Goût, France, 2University of Technology of Ho Chi Minh City, Vietnam, 3Institut National de la Recherche Agronomique, France

Retro-nasal aroma release efficiency depends on both interpersonal and product differences
R. Ruijschop*, M. Jacobs, M. Burgering, A. Boelrijk,  NIZO food research, The Netherlands

POSTER CASE STUDIES 1

Consumer behaviour towards lemon grass in the Philippines
R.M. Januszewska*1,  J. Viane1, X. Gellynck1, M.K. Dagupen2, D.D. Tagarino2, R. Arguelles3, R. Bautista3, 1Gent University, Belgium, 2Benguet State University, Philippines, 3Saint Louis University, Philippines

Sensory characteristics of fresh tomatoes and the impact of processing on the sensory characteristics of tomatoes
P. Hongsoongnern, E. Chambers IV*, E. Carey,  Kansas State University, USA

Consumer preferences and expectations of tomatoes: Results of a qualitative consumer study
N. Cap*, S. Buysens,  Vegetable Research Centre, Belgium

Predicting sensory evaluations by instrumental measurements, what do we miss? A case study with the texture of jellies
G. Blancher*1, S. Chollet1, R. Kesteloot1, G. Cuvelier3, J.M. Sieffermann3,  1ISA, France, 2Givaudan, Switzerland, 3ENSIA, France

The effects of different storage conditions on the sensometric properties of diet soft drinks containing aspartame
S. Najjar-Safari*1, S.M. Mousavi2, N. Valaie1,  1Shaheed Beheshti University of Medical Sciences, Iran, 2Tehran University, Iran

Preparation of Low Caloric Beverages using Stevioside and Stevia Leaf Extract: Sensory Evaluation
M. Tadhani*, R. Subhash,  Sardar Patel University, India

Sensory training for a 24-hour New Zealand beverage operation engaged in fast changing multi-line short run production
J.M. Boese,  Frucor Beverages Ltd., New Zealand

Sensory and instrumental properties of dark chocolates
K. Duerrschmid*, M. Wendelin, G. Schleining, W. Kneifel,  University of Natural Resources and Applied Life Sciences Vienna, Austria

Understanding the negative characteristics associated with artificial sweeteners: Application to a cola type beverage
C. Adam1, G. Lecourt*1, C. Godefroy1, C.T. Simons2, C. Ward2,  1Givaudan Schweiz AG, Switzerland, 2Givaudan Flavors Corp., USA

Influence of temperature in sensory profile and acceptance of chocolate milk drink sweetened with aspartame and sucralose
V.H.A. Camara, H.M.A. Bolini*,  UNICAMP, Brazil

Time-intensity analysis of black instant coffee drink sweetened with sucralose, cyclamate/saccharin blend (2/1), aspartame, stevia and acesulfame K
P.C.B.T. Moraes*, H.M.A. Bolini,  UNICAMP, Brazil

Sweetness power and consumer acceptance of edulcorants in coffee drink
P.C.B.T. Moraes*, H.M.A. Bolini,  UNICAMP, Brazil

Flavor changes of green tea when brewed multiple times
J. Lee*, D. Chambers,  Kansas State University, USA

Flavor changes of green tea when brewed differently
J. Lee*, D. Chambers,  Kansas State University, USA

Sensory characteristics and consumer acceptability of decaffeinated green teas
S.M. Lee1, J.Y. Shin1, K.H. Kim2, K.O. Kim*1,  1Ewha Womans University, South Korea, 2Korea University, South Korea

Sensory characteristics and consumer acceptability of green teas processed at different conditions
Y.K. Kim1, O.H. Lee2, S.M. Lee2, J.W. Lee2, K.O. Kim*2,  1AMOREPACIFIC Corporation, South Korea, 2Ewha Womans University, South Korea

The effect of infusion preparation method on black tea odour discrimination – a Thurstonian approach
J. Wright, T. Hollowood, J. Hort*,  University of Nottingham, UK

A study of the sensory perception of tap waters versus bottled mineral waters using a combined sorting, descriptive and hedonic task carried out by 389 French consumers
E. Teillet*1, C. Urbano2, S. Cordelle2, P. Schlich2,  1Lyonnaise des Eaux, France, 2Centre Européen des Sciences du Goût, France

Sensory profiles in mineral water distributed in Japan
T. Aishima*, K. Iizuka, K. Morita,  Chemometrics and Sensometrics Laboratory, Japan

Development of a low-alcohol drink similar in sensory properties to a regular alcohol drink
C. Ross*, K. Weller,  Washington State University, USA

Influence of packaging and brand name on the acceptability of different commercial beer brands
M.M. Ribeiro1, S.M. Della Lucia2, P.B.F. Barbosa1, H L. Galvão1, V.P.R. Minim*1,  1Universidade Federal de Viçosa, Brazil, 2Universidade Federal do Espírito Santo, Brazil

New ZealandSauvignonblanc: What makes it unique and do USA consumers like it?
C.M. Lund*1, M. Thompson1, L.K. Duizer2, C.M. Triggs3, R. Gardner3,  1The Horticulture and Food Research Institute of New Zealand Ltd., New Zealand, 2Acadia University, Canada, 3University of Auckland, New Zealand

Development of a methodology to evaluate sensory quality of young red wines from Rioja Alavesa
I. Etayo*, M. Ojeda, E. Gaston, M. Albisu, F.J. Pérez-Elortondo,  Universidad del País Vasco / Euskal Herriko Unibertsitatea, Spain

Consumer testing of new wine-grape selections
K. Sanford*1, N. Raymond1, D. Oxby1, A. Jamieson1, E. Johnston2,  1Agriculture and Agri-Food Canada, Canada, 2Acadia University, Canada

Is Napping® reliable? An experiment applied to twelve wines from Loire Valley
L. Perrin1, R. Symoneaux2, I. Maître2, F. Jourjon2, J. Pagès3, M. Le Moigne*1,  1Pôle technique Interloire, France, 2UMT Vinitera/ESA, USA, 3Agrocampus Rennes, USA

Influence of serving temperature and wine type on perception of wine defects
M. Cliff*, M. King,  Agriculture and Agri-FoodCanada, Canada

Descriptive analysis of Cabernet Sauvignon and Shiraz wines: effect of sun exposure in the vineyard and maceration time in the winery
V. Joscelyne*1, M. Mazza2, T.C. Foo1, M. Downey2, C. Ford1, S. Bastian1,  1University of Adelaide, Australia, 2Primary Industries ResearchVictoria, Australia

Development of a methodology to describe young red wines from Rioja Alavesa
I. Etayo*1, E. Gastón1, P. Schlich2, M. Ojeda1, F.J. Pérez-Elortondo1, 1Universidad del País Vasco / Euskal Herriko Unibertsitatea, Spain, 2Centre Européen des Sciences du Goût, France

The sensory properties of trans-resveratrol enriched wine
N.J. Gaudette*1, G.J. Pickering12,  1Brock University, Canada, 2Cool Climate Oenology & Viticulture Institute, Canada

A natural sweetness enhancer system as a technological tool for healthier products
P.A. Nepomuceno1, D.C.R. Silva1, D Piper*2,  1Symrise Aromas e Fragrancias, Brazil, 2Symrise GmbH & Co. KG, Germany

Consumers’ liking for juices based on berry fruit
I. Endrizzi*1, F. Gasperi1, F. Biasioli1, G. Pirretti1, D. Calò2,  1IASMA Research Center, Italy, 2University of Bologna, Italy

Total lycopene content influence in acceptance of guava (Psidium guajava L. var. Paluma) nectar and juice
H.M.A. Bolini*, C.A.K. Brito, A.B. Palazzo, G.P.R Oliveira,  UNICAMP, Brazil

Sensory evaluation of Actinidia eriantha kiwifruit by Free-Choice Profiling
C.C. Bulley*, I.C. Hallett, P.G. Connolly, F.R. Harker,  The Horticulture and Food Research Institute of New Zealand Ltd, New Zealand

Processing fruit juice using a new technology: Does consumer like it?
A.M. Barros-Marcellini1, R. Deliza*2, L.H.E.S. Laboissière3, L.M.A.Q. Camargo4, A. Rosenthal2,  1State University of Campinas, Brazil, 2Embrapa Food Technology, Brazil, 3Federal University of Minas Gerais, Brazil, 4Faperj FP/Embrapa Food Technology, Brazil

What do consumers like in pineapple juice?
A.M. Barros-Marcellini1, R. Deliza*2, L.H.E.S. Laboissière3, L.M.A. Q. Camargo4, A. Rosenthal2,  1State University of Campinas, Brazil, 2Embrapa Food Technology, Brazil, 3Federal University of Minas Gerais, Brazil, 4Faperj FP/Embrapa Food Technology, Brazil

Characterisation of Orange Juice varietals and Cross-Cultural preference mapping of ‘Add-backs’ into ‘From Concentrate’ Orange Juice
F. Crowe*, C. Chu,  Mastertaste, UK

Acceptance and preference mapping of peach nectar using aspartame, acesulfame K and blends
J.M.P. Cardoso, J.R. Battochio, L.L.M.M. Melo*, H.M.A. Bolini,  UNICAMP, Brazil

Response surface methodology applied to analyze aspartame/acesulfame K blends in peach nectar
J.M.P. Cardoso, L.L.M.M. Melo*, J.R. Battochio, H.M.A. Bolini,  UNICAMP, Brazil

The effects of different storage conditions on the sensometric properties of diet soft drinks containing aspartame
S. Najjar-Safari*1, N. Valaie2, M.S. Mousavi2,  1Shaheed BeheshtiUniversity of Medical Sciences, Iran, 2Tehran University, Iran

Time-intensity profile of sweetness of peach nectar containing sucrose and different sweeteners in different temperatures
J.M.P. Cardoso, H.M.A. Bolini*,  University of Campinas - UNICAMP, Brazil

Descriptive profile of peach nectar sweetened with sucrose and different sweeteners
J.M.P. Cardoso1, H.M.A. Bolini*,  University of Campinas - UNICAMP, Brazil

Clustering acceptance of 21 apple genotypes from new cultivars
S. Mendoza-González, R. Martínez-Peniche, E. Castaño-Tostado, C. Escamilla-Santana*,  Universidad Autónoma de Querétaro, Mexico

Perception of apple texture in relation to acoustic emission within puncture test
A. Zdunek1, D. Konopacka*2, K. Jesionkowska2, K. Konstankiewicz1,  1Institute of Agrophysics PAS, Poland, 2Research Institute of Pomology and Floriculture, Poland

Measuring consumer response to Gala apples treated with SmartFreshTM: A treatment to improve quality of stored fruit
A.B. Marin*1, A.E. Colonna1, J. Mattheis2, E. Kupferman3,  1Oregon State University Food Innovation Center, USA, 2USDA, USA, 3Washington State University, USA

Determining optimum ripening time of fruits applying survival analysis statistics to consumer data
L. Garitta1, G. Hough*1, E. Hulsof2,  1Instituto Superior Experimental de Tecnología Alimentaria, Argentina, 2WageningenUniversity, The Netherlands

Comparison of temporal perception of sweeteness bitterness and fruitiness and acceptance tests in cupuaçu juice sweetened with sucrose, aspartame, sucralose and stevia
V.B. Martins*, H.M.A. Bolini,  UNICAMP, Brazil

Multiple time-intensity profile of mango nectar
H.M.A. Bolini*, D.C.U. Cavallini,  UNICAMP, Brazil

Effect of high-pressure treatment on sensory and volatile profile of strawberry puree
K. Roininen*, H. Virtanen, M. Lille, J.A. Kaukovirta-Norja, J. Buchert,  VTT Technical Research Centre of Finland, Finland

Identifying the ideal mango (Mangifera indica, L. Ubá) juice formulation according to the consumer evaluation
M.M.M. Pontes1, R. Deliza*2, J.G. Santos1, R.L. Marques3, A. Rosenthal2,  1Federal Rural University of Rio de Janeiro, Brazil, 2Embrapa Food Technology, Brazil, 3Veiga de Almeida University, Brazil

Internal mapping of preferences for ‘Fuji’ apples: Comparison of consumer acceptance with standard quality parameters
R. Altisent, G. Echeverria*, J. Graell, I. Lara, L. López,  UdL-IRTA, Spain

Assessment of consensus among panellists in the sensory evaluation of apple attributes
G. Echeverria*1, J. Graell1, I.l. Lara1, L. López1, J. Puy2,  1UdL-IRTA, Spain, 2University of Lleida, Spain

Developing a soymilk and açaí (Euterpe Oleracea Mart.) beverage based on consumer preference and mixture experiment
M.A.M. Oliveira1, A. L. A. Vendramini1, M. Nele1, R. Deliza*2,  1Universidade Federal do Rio de Janeiro, Brazil, 2Embrapa Food Technology, Brazil

Targeting the varietal aroma of Touriga Nacional wines
B.P. Machado1, D. Alves1, A.C. Silva Ferreira1, P. Guedes de Pinho1, K. Scott*2,  1Universidade Católica Portuguesa, Portugal, 2University of California, Davis, USA

POSTER SESSION 4: FUNDAMENTALS OF SENSORY – METHODS

Measuring product similarities: Are two indices, r-index and d′, interchangeable?
B. Rousseau,  The Institute for Perception, USA

MultiMatch testing using r-index and bootstrapping analysis
H.K. Chang*, B.T. Carr,  Pepsi-Cola Company, USA

Degree of difference discrimination testing: Incorporating both control and test lot variability
T. Young*, S. Pecore, N. Stoer, N. Holschuh, F. Hulting, F. Case,  General Mills, Inc., USA

A quick & easy hybrid between the simple difference method and degree-of-difference method
T. Kitago*, M. Sasaki, N.J. Van der Klaauw,  Procter & Gamble, Japan

Cognitive strategies involved in triangle tests: What subjects can tell us?
C. Dacremont*1, V. Gufoni2,  1Centre des Sciences du Goût, France, 2Université Catholique de Lyon, France

Sequence effects for difference tests: Refinement to conditional stimulus model accounting for contrast effects
H.S. Lee*, J.Y. Shin, Y.E. Sung, K.O. Kim,  Ewha Womans University, South Korea

Probability summation accounts for detection of sub-threshold taste-odour combinations
J.F. Delwiche*, A.N. Shumaker,  The OhioStateUniversity, USA

A critical analysis of the measurement and classification methods for determining 6-n-propylthiouracil (PROP) taster status
C.L.H. Armstrong*, R.D. Mattes,  Purdue University, USA

Effectiveness of palate cleansers for products with menthol and other coolants
J.K. Kenney*1, J.C. Chung1, F.F. Favretto2, J.T. Tyrpin1, M.C. Carrabotta1,  1Wm. Wrigley Jr. Co., USA, 2Favretto Consulting, USA

Integrated innovative methodologies for crispness/crunchiness assessment. sensory-instrumental relationships
P. Varela*, A. Salvador, S. Fiszman,  Instituto de Agroquímica y Tecnología de Alimentos (CSIC)., Spain

Visualizing micro and macro structures in descriptive sensory training data
J.C. Castura*, C.J. Findlay,  Compusense Inc., Canada

New training for DTS method by using music & visual application
C. Lannuzel*, M. Rogeaux,  Danone research, France

How to integrate flavour release information into descriptive sensory methodology? Study case on TDS methodology for describing strawberry yoghurts
S. Corneau*, M. Lelievre,  Symrise, France

Descriptive analysis: Comparison of serial monadic vs attribute-by-attribute protocols
M. O'Mahony*, R. Ishii,  University of California, Davis, USA

Panelist Feedback Reporting
T. Tamminen*, K. Moore, F. Hulting, N. Holschuh,  General Mills, USA

Development of objective training and performance indicators for gas chromatography olfactometry panels
D. Frank, G. Giannikopoulos, C. Forde, C.M. Delahunty*,  Food Science Australia, Australia

Studying olfactive vocabulary: The use of figurative language in fragrance description
C. Manetta*1, A. Santarpia1, A. Montet2, I. Urdapilleta1, 1Paris VIII University, France, 2Firmenich, France

Evaluation of complex odors using an adapted descriptive profiling method
C.D.L. Aiman-Smith*,  Kraft Foods, USA

Measurement of olfactory and gustatory perception of cordials using modified Flash Profiling and Free-Choice-Profiling
S. Glassl*, A. Scharf,  University of Applied Sciences Nordhausen, Germany

Comparing the passion fruit juice sensory profile by Quantitative Descriptive Analysis (QDA) and Free-choice Profiling (FCP)
L.H.E.S. Laboissière1, R. Deliza*2, A.M. Barros-Marcellini3, A. Rosenthal2, L.M.A.Q. Camargo4,  1Federal University of Minas Gerais, Brazil, 2Embrapa Food Technology, Brazil, 3State University of Campinas, Brazil, 4Faperj FP/Embrapa Food Technology, Brazil

Descriptive analysis vs. flash profile using a trained sensory panel
K. Robinson*, F. Bornes,  Kraft Foods Global, Inc., USA

Consumer based sensory methods to compliment the technical expert
R.N. Bleibaum*, E.J. Robichaud,  Tragon Corporation, USA

Measuring purchase intention: A comparison of three different purchase intention scales
S.R. Jaeger*1, N. Beaton1,  1The University of Auckland, New Zealand, 2The Horticulture and Food Research Institute of New Zealand Limited, New Zealand

Best-worst scaling: A critical introduction and discussion of its future in sensory and consumer research
S.R. Jaeger*1, A.V. Cardello3, L.L. Lesher3, M. Aaslyng4, W.L.P. Bredie5,  1The University of Auckland, New Zealand, 2The Horticulture and Food Research Institute of New Zealand Limited, New Zealand, 3Natick Solider Centre, USA, 4Danish Meat Research Institute, Denmark, 5The University of Copenhagen, Denmark

Comparison of hedonic scales in the sensory product research represented by the example of toothpaste
U. Simchen*1, A. Urban2, D. Piper1,  1Symrise GmbH & Co. KG, Germany, 2University of Applied Science Fulda, Germany

Questions that impact assessment of overall liking
S.M. Cordonnier*, J.F. Delwiche,  The OhioStateUniversity, USA

Measuring the impact of poor questionnaire design
C.C. Gilbert*1, E.M. Allchurch1, T. Kuti2,  1Campden & Chorleywood Food Research Association, UK, 2Campden & Chorleywood Food Industry Development Institute, Hungary

How do sensory scientists construe the data from marketing consumer tests? Comparing the consumer’s acceptance ratings of various food products using two types of hedonic scales differing in the number of categories
J.Y. Han*1, K.P. Lee1,  1CJ Corp., South Korea

‘Preference’ and ‘No preference’ responses when identical and non-identical products were presented in preference tests using various protocols
H.S. Kim1, H.S. Lee1, M. O'Mahony2, K.O. Kim*1,  1Ewha Womans University, South Korea, 2University of California, Davis, USA

I hope that “tastes” as good as it “smells”! Utilizing ortho-nasal aroma evaluation to predict product liking
C.D.W. Ward, C. Crawford, C.T. Simons, S. Kirkmeyer*, J. Parcon,  Givaudan Flavours Research&Development, USA

What kind of hedonic scale should I use with kids…faces, stars or word scales? Development of the Youth Acceptance Measurement Scale (YAM Scale)
C. Crawford*, C.T. Simons, C.D.W. Ward, S. Kirkmeyer,  Givaudan Flavours Research&Development, USA

Facial expression as an indicator of the pleasantness of gustatory stimuli
F. Müller1, N. Marquardt1, R. Höger1, D. Piper*2,  1University of Lueneburg, Germany, 2Symrise GmbH & Co. KG, Germany

A novel sensory sorting method applied to categorizing functional beverages
L.C. Hong*, S.J. Schmidt, S -Y. Lee,  University of Illinois at Urbana-Champaign, USA

A methodology to measure drinkability of beverages
N. Boireau, M. Rogeaux, I Boutrolle*, Danone Research, France

Consumer evaluation of astringency in WashingtonState Cabernet Sauvignon wines using two ballot types
J.L. Landon*, J.F. Harbertson, C.F. Ross,  Washington State University, USA

Valuing food product characteristics: BDM procedure versus choice experiment
E. Ginon*1, C. Chabanet1, P. Combris2, S. Issanchou1,  1INRA, France, 2CORELA, INRA, France

Impact of JAR attribute scales on hedonic scores for tomato pasta sauce: Differential influence of involvement
J. Rason1, H.J.H Macfie2, J. Hort*1,  1University of Nottingham, UK, 2Hal MacFie Training Services, UK

An animated scale for hedonic tests with children: A feasibility study
M.C. Clara, G.S. Ángel, N.T. Hugo*, Instituto Tecnológico de Tuxtepec, México

POSTER SESSION 5: NON-FOOD

The influence of assessment context on the consumer responses in a driving situation
C. Astruc1, J. M. Sieffermann1, J. Delarue1, M. Danzart1, D. Blumenthal*2,  1AgroParis Tech, France, 2Renault, France

The use of sensory profiling to develop an evaluation grid on automotive cockpit Human-Machine Interfaces
V. Dairou, D. Blumenthal*,  Renault, France

The comparison of instrumental and sensory data to understand the customers: A case study on static seat comfort
D. Blumenthal*, S. Bouillot,  Renault, USA

Comparing customers and test drivers' vocabulary: The case of gearshift sensations
N. Herbeth*,  Renault, France

Customer test on innovative products: The steering system
N. Herbeth*1, S. Meillon2, D. Blumenthal1,  1Renault, France, 2CESG, France

The application of the Repertory Grid technique to understand and measure the emotional responses evoked by toothpaste packaging
M.A. Everitt*1, P.K. Beyts1, A. Hasted2,  1Sensory Dimensions, UK, 2QI Statistics, UK

RepGrid to develop a foreign descriptive language – a case study for setting-up hair conditioner evaluation in Japan
N.J. Vanderklaauw*, M. Sasaki, T. Kitago, Procter&Gamble, Japan

Predicting Consumer Responses from Descriptive Data or Descriptive & Instrumental Data
N.J. Vanderklaauw*, N. Satitkarn, C. Varias,  Procter&Gamble, Japan

Sensory methods for skin diagnosis
M.E. Parente, G. Ares*, A. Gámbaro,  Universidad de la República, Uruguay

Evaluation of face pictures by a sensory expert panel to study skin aging kinetics
A.S. Adam*, A. Truchot, R. Bazin,  L'Oreal Recherche, France

Anti-Ageing Creams Preference Mapping French/German
S. Meges2, A. Confesson2, M. Ambonati2, K. Cottin1, I. Bacle*2,  1Pierre Fabre Dermo-Cosmetique, France, 2Institut de Recherche PierreFabre, France

Descriptive analysis of compressive elastic stockings – sensory profiles for medical device
S. Meges*1, C. Nguyen2, P. Crouzit2, I. Bacle1,  1Institute de Recherche Pierre Fabre, France, 2Pierre Fabre Sante, France

A new tool for assessing the ease of putting on medical compression stockings by using an adapted sensory profile method
I. Soufflet*1, G. Thiney2,  1Institut Français Textile Habillement, France, 2Laboratoires Innothera, France

Is the marketing doing a relevant job on shower gels’ packaging?
J.M. Sieffermann*, E. Loescher, AgroParisTech, France

The influence of fragrance in texture perception
A. Churchill*1, P. Bailey2,  1Quest International, UK, 2MMR Research Worldwide, UK

Development of sensory based techniques to measure and compare diffusivity of fine fragrances
I. Cayeux*, N. Gaudreau, L. Aymard, J.Y. De Saint Laumer,  Firmenich SA, Switzerland

Descriptive analysis of malodor masking for diaper pails
B. Sapp*, K. Rutledge,  21st Sensory, Inc., USA

Assessment of malodor intensity in incontinence products via a trained sensory panel
T. Gaubatz*, S. Erreger, G. Keep, C. Krautkramer, A. Ogunade, C. Pelz,  1Kimberly-Clark Corporation, USA

Discrete choice evaluation of feminine protection products
N. Merwin*1, T. Gaubatz1, G. Keep1,  1Kimberly-Clark Corporation, USA

Dermocosmetic products evaluation method in Italy: Sensorial analysis and use test
M.L. Zanirato1, S. Bustacchini1, L.I. Bailetti*2,  1IDI Farmaceutici s.r.l. - Pomezia, Italy, 2Italian Sensory Analysis Centre - Matelica, Italy

POSTER SESSION 6: SENSOMETRICS

The Sensobase project
P. Schlich*, S. Cordelle,  Centre Européen des Sciences du Goût, France

R algorithm to monitor sensory training sessions, assessors’ performances and quality of defined attributes using 3-way Tucker-1 analysis with automatic predictive biplots
M.R. Alves*12, M.B. Oliveira1,  1Universidade do Porto, Portugal, 2ESTG - Instituto Politécnico de Viana do Castelo, Portugal

Monitoring descriptive sensory panel using ANOVA and Control Chart
M.V. Sewaybricker1, L.R. Alves1, R.L.F. de Noronha*1, E.C. Guerra2,  1PERCEPTION Pesquisa em Análise Sensorial Ltda. , Brazil, 2Natura Inovação e Tecnologia de Produtos Ltda., Brazil

Contribution of the Temporal Dominance of Sensation method to the sensory description of subtle differences in partially dealcoholized red wines
S. Meillon*1, C. Urbano2, S. Cordelle2, P. Schlich2,  1Pernod Ricard, France, 2Centre Européen des Sciences du Goût, France

Discrimination by Adaptive Fuzzy Partition (AFP) of sensory profiles assessed on Etna wines
A. Scacco,  University of Catania, Italy

PRIMO analysis as an alternative to penalty analysis
E. Shvartsburg,  PERT Survey Research, USA

A Regression-Based Approach for Testing Significance of “Just-About-Right” Variable Penalties
D. Plaehn, J. Horne*,  InsightsNow, Inc., USA

Why cross-validation methods are particularly relevant to robust modelling?
Z. Zalila*1, J. Cuquemelle1, C. Penet1, B. Lorentz1,  1intellitech, France, 2University of Technology of Compiègne, France

PERTain Multi-Dimensional Preference Analysis: An approach offering statistical enhancements for Thurstone Scaling
E. Shvartsburg*,  PERT Survey Research, USA

A novel randomization test for estimating the number of principal components in external preference mapping
J. Mojet*1, A.A.M Poelman1, N.M. Faber2,  1CICS-Wageningen UR, The Netherlands, 2Chemometry Consultancy, The Netherlands

L-PLS regression for consumer preference analysis
I. Måge, M. Kermit, A. Chu*,  CAMO SoftwareAS, Norway

Comparison of Home Use Test (HUT) and Central Location Test (CLT) by the use of Preference Mapping
A. Sverkén, A. Åström, K. Wendin*,  SIK - the Swedish Institute for Food and Biotechnology, Sweden

How to use new developments in external preference mapping to identify the optimum product, its sensory profile and its formulation
M. Mao*12, M Danzart1,  1UMR SCALE (AgroParisTech-CNAM-INRA), France, 2Waltham Centre for Pet Nutrition, UK

An integrated approach of sensory optimization taking into account the diversity of consumers’ perceptions
J.M. Sieffermann*, J. Delarue, M. Danzart, AgroParisTech, France

Stability of group ideals determined by Euclidian Distance Ideal Point Mapping (EDIPM)
J.F. Meullenet*1, Y.S. Lee1, R. Xiong2,  1University of Arkansas, USA, 2Unilever, USA

Comparison of probabilistic multidimensional scaling models using the CAIC criterion
R. Liggett*1, M.A. Drake3, J. Delwiche2,  1Givaudan Flavors Corporation, USA, 2The Ohio State University, USA, 3North Carolina State University, USA

Mixed model ANOVA for sensory data using R
N.A. Sommer*, P.B. Brockhoff, Technical University of Denmark, Denmark

Determining statistical significance for choose-all-that-apply question responses
B. Lancaster*, M. Foley,  Frito-Lay, Inc., USA

Bayesian analysis of individual true discrimination probabilities in replicated triangle tests
C.A.A. Duineveld, M. Meyners*,  Givaudan, The Netherlands

The A Not-A test with sureness for sensory discrimination: Power of alternative analysis methods
G.J. Cleaver*,  Unilever R&D, The Netherlands

A new method to assess statistical significance for difference tests: Bringing to focus potential segmentation
R. Xiong*, K. Blot, J.M. Dessirier,  Unilever, USA

Measurement of degree of sureness in a discrimination test and R-index calculation
S.E. Kemp*, A. Maubert, E.V.G. Mace, RSSL, UK

POSTER SESSION 7: SENSORY AND HEALTH

Influence of gender and age on preferred health claim of functional foods
G. Ares*, A. Giménez, A. Gámbaro,  Universidad de la República, Uruguay

Relationship between food consumption frequency and motives underlying food choice
G. Ares*, A. Giménez, A. Gámbaro,  Universidad de la República, Uruguay

Meal choice in later life: Balancing taste, health and convenience
A.I.A. Costa12,  1University of Evora, Portugal, 2Aarhus Business School, Denmark

Eating difficulties in the elderly population and their consequences on liking and consumption of different types of texture
C. Michon*1, F. Allen2, C.M. Delahunty3,  1University College Cork, Ireland, 2Cork Dental School and Hospital, Ireland, 3CSIRO, Australia

Dietary flavour compounds transfer to human milk differentially
H. Hausner*, W.L.P Bredie, C. Mølgaard, M.A. Petersen, P. Møller,  University of Copenhagen, Denmark

Organic and conventional food acceptance by young children with different nutrional history
A. Gieland1, M. Busch-Stockfisch*2,  1HamburgUniversity of Applied Sciences, Germany, 2University of Applied Sciences, Germany

The evolution of infants’ food likes and dislikes and their influence on food intake
I. Blossfeld1, A. Collins1, S. Boland1, M. Kiely1, C. Delahunty*2,  1UniversityCollegeCork , Ireland, 2Food Science Australia, Australia

Relationships between acceptance of sour taste and fruit intakes in 18-months-old infants
I. Blossfeld1, A. Collins1, R. Baixauli1, M. Kiely1, C. Delahunty*1,  1UniversityCollegeCork, Ireland, 2CSIC, Spain, 3Food Science Australia, North Ryde, NSW, Australia

Consumer understanding of health claims: Practical examples from the food industry
M. Rogeaux*, I. Boutrole,  Danone Research, France

Quantitative descriptive analysis and patient acceptability of Apple flavoured juice-like Oral Nutrition supplements
M. Weijers*, H. Weenen, S. La Faille, R.W.M. Bakker, S. Verlaan,  Numico, The Netherlands

The acceptance of genetically modified oilseeds as sources of long chain omega-3 fatty acids: a conjoint study
D.N. Cox*, G. Evans, H.J. Lease, CSIRO Human Nutrition, Australia

Halitosis: Analytical, sensory panel and artificial mouse assessments of functional food
C. Raynaud1, C. Capon4, T. Talou1, N. Tardy5, J-C. Vezin2, A. Confesson3,I Bacle*3,  1Laboratoire de Chimie Agro-industrielle UMR1010-INRA/INPT, France, 2Pierre Fabre Oral Care, France, 3Institut de Recherche Pierre Fabre, France, 4Pierre Fabre Médicament Production, France, 5Dermscan,France

Taste perception and preference – a risk indicator for coronary heart disease?
E. Rapp*, I.-B. Gustafsson, Å. Öström,  Örebro University, Sweden

The effect of nutritive and non-nutritive sweetener consumption on sweetness preference
A. Mahar, L. Duizer*, Acadia University, Canada

Comparing acceptance of sugar-free milk chocolates among diabetic and non-diabetic consumers
L.L.M.M. Melo*1, H.M.A. Bolini1, P. Efraim2,  1UNICAMP, Brazil, 2ITAL, Brazil

Sensory profile of conventional, dietetic and dietetic/low-calorie milk chocolates
L.L.M.M. Melo*1, H.M.A. Bolini1, P. Efraim2,  1UNICAMP, Brazil, 2ITAL, Brazil

Diabetics perception: Effect of fasting on sweet intensity perception and liking
E.M. Cubero-Castillo*, M.L. Pineda-Castro,  University of Costa Rica, Costa Rica

Salivation and saliva composition influenced by sweetness stimulation: Separation between oro-sensory and caloric triggers
L.F. Harthoorn*, C. Van Kekem, E. Neyraud, E. Dransfield, Wageningen Centre for Food Sciences, The Netherlands

Sensory and nutritional quality of Iron fortified milk
R. Rodriguez-Arias*, D. Miller, R. Glahn, H. Lawless, Cornell University, USA

Comparing sweetness liking of diabetics against non diabetics using two sensory methodologies
M.L. Pineda-Castro*, E.M. Cubero-Castillo,  University of Costa Rica, Costa Rica

Body morph representation in obese women
A. Docteur1, C. Vigneron2, I. Urdapilleta*1,  1Paris VIII University, France, 2Ecole de Psychologues Praticiens, France

A tool for characterizing a diet in terms of sensory variety and flavour exposure
C. Lange*1, C. Laval1, V. Boggio2, S. Nicklaus3, S. Issanchou3,  1Centre Européen des Sciences du Goût, France, 2Université de Bourgogne, France, 3UMR1129 FLAVIC, France

Explaining variance in central adiposity through taste phenotype and food preference
J.E. Hayes*, V.B. Duffy, University of Connecticut, USA

Obesity and emotions: Differentiation in emotions felt towards food in obese, overweight and normal-weight adolescents
L. Barthomeuf*1, S. Droit-Volet1, S. Rousset2,  1CNRS, France, 2INRA, France

Consumer acceptance and impact of health on the buying decision of jiaogulan (gynostemma pentaphyllum) tea infusion
N. Utama-ang,  Chiangmai University, Thailand

Hedonistic value of drainage drinks – preference test for drugs
S. Letellier1, A. Confesson1, A. Adam1, A. Mouillard3, I. Bacle*2,  1Pierre Fabre Medicament, France, 2Institute de Recherche PierreFabre, France, 3Doctor Nutritionist, France

Sensory evaluation of the ‘tacky’ characteristic of a combined polymer system in oral formulations for use in relieving the symptom of Xerostomia
M. Richardson1, R. Corcoran1, S. Alexander1, P. Stern*2,  1GlaxoSmithKline Consumer Healthcare, UK, 2GlaxoSmithKline Consumer Healthcare , USA

Effects of fat replacers on sensory attributes in traditional Hungarian stew
T. Kuti1, A. Hegyi1, E. Horváth1, P. Burgess*2, 1Campden and Chorleywood Food Industry Development Institute, Hungary, Campden and Chorleywood Food Industry Development Institute, UK

How fibre information influence the consume intention of muffins
R. Baixauli, A. Salvador, S. Fiszman, P. Varela*, Instituto de Agroquímica y Tecnología de Alimentos, Spain

Sensory and consumer testing of pharmaceutical products
S.E. Kemp*, S. Hails, K. Miot,  RSSL Pharma, UK

Caffeine as a flavor additive in soft-drinks
R.S.J. Keast*, L.J. Riddell,  Deakin University, Australia

POSTER CASE STUDIES 2

Sensory changes in sheep meat from different regions
J. van Zyl1, H.C. Schonfeldt1, C.S. Leighton*2, M.F. Smith2,  1University of Pretoria, South Africa, 2Agricultural Research Council, South Africa

The influence of searing time and temperature and roasting temperature on beef palatability
J.L. Aalhus1, L.L. Gibson*1, B. Uttaro1, I.L. Larsen1, J. Parslow2,  1Agriculture & Agri-Food Canada, Canada, 2Beef Information Centre, Canada

Brazilian consumer’s preferences for traditional and accelerated new processing dry cured hams
M.R. Costa1, W. Bergamin Filho1, N.D.M. Villanueva*1, K.M.A.V.B. Cipolli 1, P.E. Felício1,  1UNICAMP, Brazil, 2 ITAL, Brazil, 3CENTRUM Católica- Pontifícia Universidad Católica del Perú, Peru

New technology in food processing: A study focusing on consumer preference of cooked-ham
A.P. Slongo1, R. Deliza*2, A. Rosenthal2, L.M.A.Q. Camargo3, S.P. Mathias4,  1Federal University of Santa Catarina, Brazil, 2Embrapa Food Technology, Brazil, 3Faperj FP/Embrapa Food Technology, Brazil, 4Federal Rural University of Rio de Janeiro, Brazil

Consumers prefer tender pork with fried flavour
L. Meinert*, M.D. Aaslyng, Danish Meat Research Institute, Denmark, 2University of Copenhagen, Denmark

Sensory quality of mortadella sausage formulations with partial and total replacement of pork backfat with soybean oil
J.M. de Oliveira, M A. Trindade*,  University of São Paulo, Brazil

Effect of a combi oven cooking method on results of sensory descriptive analyses of boneless skinless chicken breast fillets
H. Zhuang*, E.M. Savage,  ARS-USDA, USA

Instrumental texture-sensory evaluation of fomulated fish sausage
M.D. Shafiur Rahman*1, H. Al-Waili3, N. Guizani1, S. Kasapis2, 1Sultan Qaboos University, Oman, 2National University of Singapore, Singapore, 3Fish Quality Control Center, Oman

Desalting of salted and dried cod (bacalhau): How various processing conditions influence the sensory descriptors, salt content and microbiology of the final product
M. Carlehög*, S. Joensen, J. Østli, G. Eilertsen, R. Dahl,  Norwegian Institute of Fisheries and Aquaculture Research, Norway

Consumers acceptance, sensory and chemical characteristics of salmon fed with different feeding mixtures
K. Schacht*1, M. Busch-Stockfisch1, C. Göldnitz2, H. Steinhart2,  1University of Applied Sciences Hamburg, Germany, 2University of Hamburg, Germany

Consumer liking and sensory characteristics of stressed versus unstressed farmed cod
K. Sveinsdóttir*1, E. Martinsdóttir1, R. Schelvis2, A. Kole2,  1MATIS (Food Research, Innovation & Safety) , Iceland, 2The Netherlands Institute for Fisheries Research, The Netherlands

A comparison of sensory attributes in a fish sauce prepared by the use of soy sauce koji mould with those in commercial fish sauces in Japan
Y. Funatsu*1, I. Katoh2,  1Rakuno Gakuen Universiry, Japan, 2Toyama Prefectural Food Research Institute, Japan

Sensory quality of the new type fish sauce made from head, bone and viscera of bonito
N. Sanceda*1, M. Awazuhara1, N. Tominaga1, E. Suzuki1, K. Kubota1, M. Kasai1, K. Hatae2,  1Ochanomizu University, Japan, 2Wayo Womens University, Japan

Sensory quality and acceptance of the new type fish sauce made from head, bone and viscera of bonito
N. Sanceda*, M. Awazuhara, N. Tominaga, E. Suzuki, K. Kubota, M. Kasai, K. Hatae,  Ochanomizu University, Japan

Comparison of different methods of heating centrally prepared meals
B. Allesen-Holm*, J. Henning, P. Møller,  Copenhagen University, Denmark

Use of conjoint analysis to determine the best combination of elements to compose the package of an instant soup
C.S. Pereira, R.L.F. de Noronha*, L.R. Alves,  PERCEPTION Research in Sensory Analysis, Brazil

Comparison of sensory, instrumental and chemical colour measurements of red paprika samples
T. Kuti1, A. Hegyi1, C.C. Gilbert*2, P. Szepesváry3,  1Campden & Chorleywood Food Industry Development Institute, Hungary, 2Campden & Chorleywood Food Research Association, UK, 3ELTE University, Hungary

Comparing sensory profiles and consumer preference for major rice varieties in Japan
T. Aishima*1, K. Iizuka1, K. Morita1, N. Miyake2, T. Kurata1,  1Chemometrics and Sensometrics Laboratory, Japan, 2Niigata University of Pharmacy and Applied Life Sciences, Japan

Espresso sensory evolution during secondary shelf life of roasted grain
A. Scacco*, A. Mazzaglia, C.M. Lanza,  University of Catania, Italy

Influence of enrichment of pasta with b vitamins and iron on organoleptic characteristics of enriched samples
M. Ghazi Zadeh*, M.T. Mazloomi,  National Nutrition and Food Technology Research Institute, Iran

Evaluation of the acceptability of pan bread with the addition of green banana flour
R. Ormenese*12, F.C.S. Dona2, A.A. Vitalli3, F.P. Collares2,  1LAFISE/ITAL, Brazil, 2UNICAMP, Brazil, 3GEPC/ITAL, Brazil

Linseed cake with sucrose substitutes: Sensory profile and consumer’s acceptance
J.R. Battochio, H.M.A. Bolini*,  UNICAMP, Brazil

Estimating shelf-life of chocolate cakes using acceptance tests
M.A. Trindade1, N.D.M. Villanueva*2,  1Universidade de São Paulo, Brazil, 2CENTRUM Católica - Pontifícia Universidad Católica del Perú, Peru

Sensory characterization of Mexican Añejo cheese
C. Hernández-Morales, A. Hernández-Montes*, A. Villegas-de Gante, E. Aguirre-Mandujano,  Universidad Autonoma Chapingo, Mexico

Perception of sweetness in plain and flavored yogurts sweetened with neotame
V. Piedras-Cruz, A. Hernandez-Montes*, A. Santos-Moreno, A. Villegas-de Gante, Universidad Autonoma Chapingo, Mexico

Descriptive sensory profiles of two traditional portuguese cheeses manufactured from ovine milk: Serra da estrela and serpa
M.I. Franco*, Z.E. Martins, M.M. Pintado, A.M. Gomes, A.J. Monteiro, F.K. Tavaria, A.C. Sousa-Ferreira, F.X. Malcata,  Universidade Católica Portuguesa, Portugal

Characterization and acceptability of Oaxaca-type cheese analogs
N. Morales-Hernández13, S.L. Amaya-Llano12, F. Martínez-Bustos2, E. Castaño-Tostado1, C. Escamilla-Santana*1,  1Universidad Autonoma de Querétaro, Mexico, 2CINVESTAV Queretaro, Mexico, 3CIATEJ Jalisco, Mexico

Curd cheese from northeast of Brazil: Sensory profile, physical-chemical characterization and correlation between instrumental and sensory analysis
R.T. Nassu*1, J.R. Lima2, A.A. Andrade3,  1Embrapa Pecuaria Sudeste, Brazil, 2Embrapa Agroindustria Tropical, Brazil, 3Universidade Federal do Ceara, Brazil

Time intensity analysis and consumer acceptance of traditional and light brazilian type of processed cheese “requeijão”
A.B. Palazzo, A.C. Biasoto, A.P. Dionisio, G.P.R. Oliveira, H.M.A. Bolini*,  UNICAMP, Brazil

Yoghurt preference by Mexican consumers, using the preference test including the ‘No Preference’ option.
X. Villegas-Ruiz1, O. Angulo*1, M. O'Mahony2,  1Instituto Tecnologico de Veracruz, Mexico, 2University of California, Davis, USA

Sensory characteristics of lactose-free milks: Comparison with regular milks
L. Dooley*, K. Adhikari, E. Chambers IV, Kansas State University, USA

Evaluation of milk off-flavors by means of descriptive analysis
A. de Oliveira Garcia*1, R.D. Beraldo2, A.G.F. Van Dender3, A.T. Silva3, K. Yotsuyanagi1, S. Massaguer Roig2,  1LAFISE/ITAL, Brazil, 2UNICAMP, Brazil, 3TECNOLAT/ITAL, Brazil

Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration
J. S. Vestergaard*1, T. Kristensen2, J. Eriksen2, K. Søegaard2, X. C. Fretté2, W.L.B. Bredie1,  1University of Copenhagen, Denmark, 2University of Aarhus, Denmark

Evaluation of packaging system for Ca and Fe added milk
M.D. Borthagaray*, E. Ferreira, A. Maquieira, Laboratorio Tecnológico del Uruguay, Uruguay

Survival analysis to study consumers’ reaction to lactose hydrolysis in dulce de leche
A. Giménez*, G. Ares, A. Gámbaro, Universidad de la República, Uruguay