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

 

M. Kergoat, A. Giboreau, T. Meyer
Are personality and psychosocial approaches useful to understand consumers typologies in sensory preferences?