ESN members' presentations at  the 

3rd European Conference on Sensory and Consumer Research,
Hamburg, Germany, 7-10 September 2008

C. Adomat, W. Brewer, J. Ellert, W. Poly, B. Primmel, H. Seidel, S. Treibel

Investigations on the ideal sensory profile of an anti-aging formulation

Susanne Bølling Johansen, Margrethe Hersleth, Jorun Øyaas, Tormod Næs
The use of fuzzy clustering for segmentation in linear and ideal point preference models

P. J. Burgess, Seong Il Lim, Sung Hun Yi
Gochujang: a multi-method approach in the development of a fusion food

C. Chrea, C. Forde, S. Smyth, S. Reverseau, C. Delahunty, D. N. Cox 

Perception of wine quality: A study using a binary hierarchical sorting task to elicit non-sensory properties of Australian wines

Dürrschmid K
Modulation of taste perception and reduction of bitter taste using AMP

Dürrschmid K, Stadlbauer U., Hanz K, Lahm, Bisovsky S, Unterberger E
Taste and smell skills of Austrian pupils aged 10-12 years

Dürrschmid K, Yoghurtcuoglu H, Schleining G
Characterization of cucumbers by instrumental texture and acoustic analysis

C.G. Forde, C. Chrea, C.M. Delahunty, S. Smyth, S. Reverseau, D.N. Cox
The Influence of Sensory Properties and Product Characteristics on Consumer Liking for Australian Wine

M. Kergoat, A. Giboreau, P. Faye, H. Nicod, T. Meyer
Psychographic Measures and Sensory Consumer Tests: When Emotional Experience and Feeling-Based Judgments Account For Preferences

H L de Kock and A Minnaar
A Sense Of The Innovative Sensory Properties Of Indigenous Food Products From Southern Africa

E. Kostyra, N. Baryłko-Pikielna, U. Dąbrowska, G. Wasiak-Zys
Possibility of simultaneous measurement of  pungency and leading flavour attributes in natural food matrices – temporal aspects

C.C. Gilbert, J.C. Pfeiffer
New uses for old methods: consumer testing with children

L. Guerrero, A. Claret, M. Hersleth, W. Verbeke, C. Sulmont-Rossé, S. Zakowska-Biemans et al.
Perception of Traditional Food Products in Six European Countries Using Free Word Association

J. Heidekamp, S. Kremer, J. Mojet and L.P.A. Steenbekkers

Explorative study: Observation of situational influences on human eating behaviour

A. Hoffmann, R. Möslein, A. Scharf
Stress Ratio between Internal and External Validity in Affective Consumer Tests

A. N. Nilsen, M. Rannem, M. Hersleth, Ø. Ueland, M. Rødbotten
Food-Food Interactions of Salmon and Sauce

J.C. Pfeiffer, C.C. Gilbert
Is Napping® relevant to descriptive panellists: application and limitations in comparison with conventional profiling

Sinesio F, Paoletti F, D’Egidio MG, Moneta E, Nardo N, Peparaio M, Comendador FJ
Cooking Quality Indices or Instrumental Textural Measures of Spaghetti: Which are the Best Predictors of the Perceived Texture?

Claire Sulmont-Rosse, Yves Lefur, Géraldine Enderli, Annick Lebecque Corinne Amblard, Cécile Bord, Georges Giraud
Which Knowledge Do Consumers Living Far from Production Area Have from PDO Food Products? A Case Study on French Cheese and Wine

Ines Thamke, K. Duerrschmid, H. Rohm

Sensory Description of Dark Chocolate by Consumers

Sulmont

Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs
Indices for measuring sensory panel performance in training sessions