A Sense of Diversity 2nd European Conference on Sensory Consumer Science of Food and Beverages
The Hague, The Netherlands,
September 26-29, 2006
F. Sinesio*, E. Moneta, N. Nardo, F. Paoletti, M. Peparaio, and F.J. Comendador
 Functional Pasta Barley-Based: Weighting Flavour and Textural Properties on Consumer Acceptance
Robert Möslein; Andreas Scharf
Translation of customers needs into sensory product characteristics –application of a systematic model to integrate Marketing and R&D
C.C. Gilbert*, M.J. Sanchez, C. Lehoux, A. Hegyi, A. Åström, G. Hall, G. Merino, A. Masson3, L. Fontaine and T. Kuti on behalf of the HELENA study group
Qualitative research investigating food choices and preferences of adolescents in Europe
C.C. Gilbert*, R.L. Heinio, N. Barylko-Pikielna, F. Sinesio, A. Hegyi, M. Rodbotten, M.J. Sanchez, S. Henneberg and E.M. Allchurch on behalf of the European Sensory Network (ESN)
Challenges in determining sensory panel proficiency in descriptive profiling
Eliza Kostyra, Nina Baryłko-Pikielna
Characteristics of quantitative and temporal changes in flavour profile of model food matrices affected by added amount/ratio of umami substances
Margrethe Hersleth, Britt Signe Granli, Cecilie Simonsen and Elin Kubberød
Exploring Consumers’ Associations Related To Traditional Foods With Two Different Methods: Mood Boards And Repertory Grid
K. Sveinsdóttir, E. Martinsdóttir, D. Green-Petersen, G. Hyldig, R. Schelvis, C. Delahunty
Consumer Liking and Sensory Characteristics of Different Cod Products
R.-L. Heiniö, A. Åström, L. Jeppesen, E. Martinsdottir, A. Nilsen, K. Roininen and M. Rødbotten on behalf of the Nordic Workshop Network
Diversity of typical foods in Nordic countries
M. Laureati, L. Morin-Audebrand, J. Mojet, E. Pagliarini, E.P Köster
Taste, Flavour And Texture Memory: An Incidental Learning Experiment On Children, Young And Elderly People
J. Bitnes, Ø. Ueland
Investigating sensory abilities of professional sensory assessors by comparing their performances in different sensory methods
N.T.E. Holthuysen, M.A. Nijenhuis, J. Mojet
Selection of Panellists With a Modified ETOC Test
L. Morin-Audebrand, M. Laureati, J. Mojet, C. Sulmont-Rossé and E.P Köster
Relative Importance of Taste, Texture and Flavour on Consumers Memory for Custard Desserts
C. Tournier*, E. Guichard, C. Sulmont-Rossé
Texture-Taste-Aroma Interactions In Custard Desserts
A.A.M. Poelman, J. Mojet
The Effect of a Health Claim on Repeated Liking for Two Health Beneficial Foods
PLG Weijzen, GB Dijksterhuis, C de Graaf
Healthy Intentions and Actual Behaviour In Snack Choice
G.G. Zeinstra, C. de Graaf, M.A. Koelen
Children’s Preferences And Consumption Of Fruit And Vegetables: The Role Of Parental Strategies
A.A.M. Poelman, C. Glorie, J. Mojet
Observational Research as a Complementary Tool to Study Introduction Strategies of Organic Products in Catering
Per Møller, Jos Mojet and Egon Peter Köster
Incidental and intentional flavour memory in young and older subjects
Garmt Dijksterhuis, Hannemieke Luyten, Mariska Nijenhuis
Exploring cracks, of breads and snacks
René A. de Wijk, Harold F. Bult, Eric Dransfield & Jon F. Prinz
Effects of taste and smell sensitivity and salivary flow rates on the perception of semi-solid foods
E. Ginon, Y. Lohéac, C. Martin, S. Issanchou
Effect of fibre information on consumers’ willingness to pay for French baguettes
A van der Walt, H L De Kock*
Comparison of hedonic rating, preference ranking and just-about-right rating test methods to predict consumer acceptance of fried potato crisps
A.S. Maier, P. Leathwood, B. Schaal, C. Chabanet, S. Issanchou
Breastfeeding and experience with a variety of vegetables increases hedonic responses to new flavours in infants
M. Kinnear, H.L. de Kock
Effect of repeated exposure on consumer preferences for sports drinks containing different acidulants
D. Dubois, A. Giboreau
How common languages cope with the diversity of the senses: some examples from different (distant or close) languages
A. Giboreau, D. Dubois
How descriptive language copes with the diversity of the senses: some examples from term generation in food and non food products
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