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
