ESN at Pangborn 2007

	7th Pangborn Sensory Science Symposium

ESN-Forum

 Choice of study design for the most frequently asked questions!

A. Åström, SIK The Swedish Institute for Food and Biotechnology, Sweden, H. Nicod, ADRIANT, France, G. Dijsterhuis, Unilever, Netherlands, A. Goldman, ACCE, Canada, D. Lyon, Firmenich, Switzerland, C. Delahunty, CSIRO, Australia and C.Gilbert, CCFRA, UK.

Presentations and Posters

M. Aaslyng, L. Meinert.
 We do not eat pork – we eat meals. But how is the meal with pork?

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

I. Blossfeld, A. Collins, S. Boland, M. Kiely, C. Delahunty
The evolution of infants’ food likes and dislikes and their influence on food intake.

I. Blossfeld, A. Collins, S. Boland, Raquel Baixauli, M. Kiely, C. Delahunty
Relationships between acceptance of sour taste and fruit intakes in 18-months-old infants

C. Bogus, J. Hampshire, R. Möslein, A. Scharf
 Situational-specific Product Development – an Integration of Sensory Characteristics and Marketing Variables

M. Bom Frøst, T. Janhøj, R. Ipsen
 Project resumé: Lowfat dairy products - microstructure, sensory properties and consumer perception

M. Bom Frøst, L. Horsfelt Skibsted
 Project presentation: Molecular Gastronomy - the scientific study of deliciousness and its physical and chemical basis

D.N. Cox, G. Evans
 Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies

Cox DN, Evans G, Mudge HJ
 The acceptance of genetically modified oilseeds as sources of long chain omega-3 fatty acids: a conjoint study

C.M. Delahunty, D Lee
 Evaluation of sweet and sour taste sensitivity and acceptance in relation to fruit acceptance and fruit consumption

K. Dürrschmid, D. Toprak, W. Kneifel
 Information affects hedonic acceptance of different kinds of milk

K. Dürrschmid, M. Wendelin, G. Schleining, W. Kneifel
 Sensory and instrumental properties of dark chocolates

K. Faber, J. Mojet, A. Poelman
A novel randomization test for estimating the number of principal components in external preference mapping

C.G. Forde, D. C. Frank, P.J. O’Riordan, C.M. Delahunty, P. K. Boss, A.C. Cox, B. Loveys, E.R. Williams
 A Systematic Approach to Understanding the Sensory Character of South Australian Cabernet Sauvignon

C.G. Forde, P.J. O'Riordan, A.A.M. Poelman, C. Sulmont-Rossé, J. Mojet, E.P. Koster
 Application of an authenticity test to compare discrimination in difference tests and preference test

D. Frank, G. Giannikopoulos, C. Forde, CDelahunty
 Development of Objective Training and Performance Indicators for Gas Chromatography Olfactometry Panels

C.C. Gilbert, E.M. Allchurch, T. Kuti
 Measuring the impact of poor questionnaire design

S. Glassl, A. Scharf
 Measurement of olfactory and gustatory perception of cordials using modified Flash Profiling and Free-Choice-Profiling

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

S. Heenan, J.P. Dufour, W. Harvey, C. Delahunty
A New Consumer Sensory Approach to Determine Baked Product Freshness

P. Hehn, D. Merkel, D. Piper, A. Scharf, B. Schubert
 Multisensual product development – the multisensual process of perception

K.H. Hein, S.R. Jaeger, T. Carr, C.M. Delahunty
Comparison of common acceptance and preference methods

R.L. Heiniö, P. Lehtinen, O. Myllymäki, E. Selinheimo, J.M. Pihlava, A. Kaukovirta-Norja, K. Poutanen, J. Buchert
 (Bio)technological approach to understand the bitterness of whole grain rye

L. Holler Mielby, M. Bom Frøst & H. Heymann
 Influence of label information on purchase intent for wines - analysed by conjoint analysis and L-PLSR

S.R. Jaeger, A.V. Cardello, L.L. Lesher, M. Aaslyng, W.L.P. Bredie, et al.
Best-Worst Scaling: A Critical Introduction and Discussion of its Future in Sensory and Consumer Research

T. Kuti, A. Hegyi, C.C. Gilbert, P. Szepesváry
 Comparison of sensory, instrumental and chemical colour measurements of red paprika sample

T. Kuti, A. Hegyi, E. Horváth
 Effects of fat replacers on sensory attributes in traditional Hungarian stew

L. Meinert, M.D. Aaslyng
 Consumers prefer tender pork with fried meat flavour

C. Michon, F. Allen, C.M. Delahunty
Relationship between dental status and eating difficulties in the elderly population. Their consequences on liking for and consumption of different textural properties of food

L. Morin-Audebrand, J. Mojet , E.P. Köster, S. Issanchou. C. Sulmont-Rossé
 Memory for food: an overview of the advances in its characterisation

A. Nilsen, O. Tomic, T. Næs
 Use of PanelCheck to compare panel performance from inter collaborative test

J.C. Pfeiffer, E. Kapparis
 Key Performance Indicators for Descriptive Panelists: Linking Sensory Skills to Business Needs

K. Phillips, C. Delahunty, P. Bremer, P. Silcock
Gender inequality: issues revealed in sensory analysis of sea urchins

A. A. M. Poelman, C. M. Delahunty, C. G. Forde, J. Mojet
The development of liking over time and its relationship to perceived complexity, sensory ratings and volatile composition

Poelman AAM, Matser AM, Steenbekkers LPA, Mojet J
 The influence of packaging information on consumer appreciation and freshness perception of ‘high pressure processed’ carrots

H.C. Reinbach, P. Møller
 Changes in Desires and Liking during spicy meals

E. Risvik, M. Martens, Ø. Ueland, J. Bitnes, P. Lea, M. Hersleth, A. Nilsen, H. Martens, M. Rødbotten
 Future perspectives: from simplicity to complexity in sensory science

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

Sulmont-Rossé C, Issanchou S, Enderli G, Verbeke W, Vanhonacker F, Contel M, Scalvedi ML, Żakowska-Biemans S, Sajdakowska M, Guerrero L, Guàrdia MD, Granli BS, Hersleth M
 Which innovations do consumers accept in traditional foods? Application of a dual sorting test

A. Sverkén, A. Åström, K. Wendin
 Comparison of Home Use Test (HUT) and Central Location Test (CLT) by the use of Preference Mapping

N. Urala, H. Heymann, M. Lyly, L. Lähteenmäki
 Attitudes towards functional foods in Finland, France and Sweden

J.S. Vestergaard, T. Kristensen, J. Eriksen, K. Søegaard, X.C. Fretté, W.L.P. Bredie, et al.
 Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration

Preliminary list to be completed...