ESN at Pangborn 2005

Workshops:

Annika Åström in collaboration with the ESN- European Sensory Network

 Cross-cultural Sensory and Consumer Studies

Garmt Dijksterhuis, Jos Mojet

 Workshop: The role of memory in food choice and liking

M. Everitt

 Ethnographic Research: Adding that extra dimension into consumer studies

Presentations and Posters:

A. Arvola, M. Vassallo, M. Dean,  A. Saba, L. Lähteenmäki and R. Shepherd

 Purchase intentions of organic apples and pizza.  Including affective and moral norms into the Theory of Planned Behaviour.

I. Baxter, D. Zabaras, T. Bardelot, P. O'Riordan, D. Frank, C. Forde

 Effects of high pressure processing on sensory & volatile characteristics of carrots

C. Dacremont, C. Egoroff, A. Jauneau, A. Giboreau, S. Guerrand, D. Candel et al.

 Rules to elaborate attribute definitions: Do they improve definition efficiency?

S. Kemény, A. Hegyi, T.  Kuti

 New physiology based training programmes for improving effectiveness of the sensory benchmarking method

H L de Kock*, A Minnaar, M Kinnear

 Six Steps to Sensory Evaluation:  A practical tool to apply Sensory Science

W. Dessel, R. Möslein, A. Scharf

 Optimization of product odours using Flash Profiling – Potentials and limitations

R. A. de Wijk, A.M. Janssen, G.B. Dijksterhuis, J.F. Prinz

 Explaining creaminess from standard and novel instrumental tests

G.B. Dijksterhuis, R. A. de Wijk

 A hypercubic model for oral perception

L. Dreyfuss,  J. Tardieu, H. Nicod, S.Guerrand, A. Giboreau

 The soundscape of public places : a new field for sensory research

C. Forde, D. Frank, P. O'Riordan, P. Boss, B. Loveys, M. Thomas, A. Koltunow

 Using sensory analysis to understand cabernet sauvignon flavour

Giboreau A, Dacremont C, Guerrand S, Dubois D

 Term generation: the relative efficiency of comparative and monadic protocols.

C. Gilbert

 Panel calibration methods for sensory testing of food contact materials: Results of inter-comparison trials

C. Gilbert and H. Newsholme

 Comparing traditional methods of consumer research with an Internet approach

C. Gilbert, S. Sahi, and S. Chapman

 Effect of replacing gelatin in mousses on sensory and rheological properties

R.-L. Heiniö, A. Mustranta, L. Lähteenmäki, K. Poutanen, J. Buchert

 Modifying the bitterness of rye flour with hydrolytic enzymes

S. Henneberg

 The  influence of brands and prices on taste: a conjoint case study

Svenja Kaufmann, Karin Wendin, Gunnar Hall

 Influence of chewing and swallowing on flavour perception

M. Kinnear* & H.L. de Kock

 Sensory perception of acidulants at equal weight and equal sourness concentrations

S. Kremer, J.H.F. Bult, J. Mojet

 Compensation for sensory losses: a novel health drink for the elderly?

E. Kubberød, M. Rødbotten

 A three-stage methodological approach for launching new food products

Liisa Lähteenmäki

 Functionality creates challenges to consumer acceptance

H. Luyten, W. Lichtendonk, G. Dijksterhuis, T. van Vliet

 Judging crispy and crunchy biting sounds

M. Lyly, K. Roininen, K. Honkapää, K. Poutanen, L. Lähteenmäki

 Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in Finland, France and Sweden

A. Marchat, H. Nicod, A Giboreau, N. Blot

 Characterization of clusters of consumers

J. Mojet, E.P. Köster

 The influence of verbal creativity on generation and usability of attributes

A.A.M. Poelman, G.B. Dijksterhuis

 How do consumers appreciate differences between common and uncommon tomato varieties?

P.J. O'Riordan, I.A. Baxter, C. McConchie, C. Hardner, P. Albertson, E. Williams

 Consumer Sensory Preferences for Macadamia Nuts

K. Roininen, A. Arvola, J. Mäkelä, M.Isoniemi, S. Forsman-Hugg, J. Paananen, L. Lähteenmäki

 Consumer perceptions of local and organic foods

K. Roininen, S. Leikas, M. Lindeman and L. Lähteenmäki

 Consumer perceptions of food risks and responsibility

T. Sander, T. Lurati

 Development of a new tool in descriptive analysis – applicable by untrained consumers and children

T. Sander, C. Ringe E.P. Köster

 The Change of the Optimal Complexity Level after extended Exposure - Comparison of senior citizens, young adults, and children

F. Sinesio, E. Moneta, M. Peparaio & F.J. Comendador

 Key sensory attributes and visual and flavour references for sensory assessment of PDO Mozzarella di Bufala cheese

F. Sinesio, E. Moneta, M. Peparaio, M. Esti

 Exploring sensory properties of Frascati Superiore DOC wine using Correspondence Analysis

K. Sveinsdottir, E. Martinsdottir, G. Hyldig

 Improved seafood sensory quality for the consumer sensory characterisation of different cod products

C. Tournier, C. Martin, D. Valentin

 Definition of unctuousness concept in dairy product

N, Urala, L. Lähteenmäki

 Predicting consumers’ repeated food choices

H.M. van Eck, M. Kinnear & H.L. de Kock*

 Sensory evaluation and physico-chemical analyses of super maize meal

PLG Weijzen, C de Graaf, GB Dijksterhuis

 Some choice theories compared in the light of the emotion/cognition controversy

PLG Weijzen, GB Dijksterhuis, C de Graaf

 Tomorrow we’ll start eating healthily