(sorted in alphabetical order for first author; click on the respective title to read the abstract):

Mint chewing gum evaluation: comparison of discrimination methods

E. Bitoun 1, C. Egoroff 1, C. Archangelli 2, M. Pera 1, C. Godefroy 1, C. Adam 1
1 Givaudan France Aromes, France
2 Agroparistech, France

Feeding the Forces: A food quality assurance system for the Armed Services
PJ Burgess and SM Rogers
Campden BRI, Chipping Campden, UK

Predicting the ideal texture of “French Fries” by analytical measurements?
M. Busch-Stockfisch 1, A. Herdt 1, R. Möslein 2
1 University of Applied Sciences Hamburg,
2 isi Sensory Analysis Germany

The Relative Importance of On-pack Ethical and Packaging
M Chen, CC Gilbert and PJ Burgess
Recyclability Information on Food Purchasing Decisions

Consumers’ perceived quality of Italian typical green table olives: a conjoint study
F.J. Comendador, E. Moneta, M. Peparaio and F. Sinesio
National Institute of Research on Foods and Nutrition (INRAN) Via Ardeatina, 546 00178 Rome, Italy

Consumer defined quality specifications of frozen green peas and quality prediction using physico-chemical parameters
L. Danner1, K. Nleya2, A. Minnaar2, K. Duerrschmid1, H.L. de Kock2
1 University of Natural Resources and Applied Life Sciences (BOKU), Austria,
2 University of Pretoria, SA

Comparison of fast descriptive sensory evaluation methods
Dehlholm C.1, Aaslyng M.D.2, Brockhoff P.B.3, Bredie W.L.P. 1
1 Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Denmark
2 Danish Meat Research Institute, Roskilde, Denmark
3 Informatics and Mathematical Modelling, Technical University of Denmark,  Kongens Lyngby, Denmark

Assessing the sensory performance  of a new formulation sweetener by Temporal Dominance of Sensations
C. Dinnella1, M. Borgogno1, C. Masi1, G. Zoboli2, G. Falanga2, E. Monteleone1
1 Department of Agricultural Biotechnology,  University of Firenze, Italy
2 Adacta, Italy

Are Multicultural Consumers and Sensory Descriptive Profiling Compatible?

Dreyfuss L., Nicod H., Brémaud D.
Silliker – Adriant, France

Consumers' gazing behaviour with spoiled and non spoiled food
K. Duerrschmid, M. Haindl
University of Natural Resources and Applied Life Sciences, BOKU Vienna, Austria

Exploring alternative sensory techniques with a semi-trained panel and their linkage to Quantitative Descriptive Profiling
A. Ferrage,  P. Varela, L. Nicod
Sensory-Consumer Science Department, PAQS, Kraft Foods R&D UK Ltd

How does assessors’ performance influence the outcome of alternative sensory methodologies?
A. Ferrage, P. Varela,  L. Nicod
Sensory-Consumer Science Department, PAQS, Kraft Foods UK

Effect of additives on the flavour perception of instant coffee

E. Gardner
Sensory-Consumer Science Department, PAQS, Kraft Foods UK

Identification of Sensory Codes by using Sensory Analysis and Time-Reaction Measurement of Product Associations
S. Glassl1 / A. Scharf1,2
1University of Applied Sciences Nordhausen, Germany
2 isi Sensory Analysis Germany

CurroCus™ Group – A New Approach?
Kai Victor Hansen1, Hilde Kraggerud2,3
1 University of Stavanger – Faculty of Social Science, The Norwegian School of Hotel Management, Stavanger, Norway
2 Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science,  Ås, Norway,
3 TINE R&D Center, Stavanger, Norway

Effects of Repeated Exposure on Acceptance of Nordic Snack Bars in School Children
Hausner H1, Hartvig DL1, Reinbach H1, Wendin K1,2, Bredie W.L.P. 1
1 Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
2 SIK -  The Swedish Institute for Food and Biotechnology, Göteborg, Sweden

Spanish Origin of Dry Cured Ham creates high Expected Acceptance among Norwegian Consumers
M. Hersleth1, V. Lengard1, W. Werbeke2, L. Guerrero3, T. Næs1
1 Nofima Mat, Norway,
2 Ghent University, Belgium,
3 IRTA, Spain

Healthy Snack Preferences in School Children
Holmer A1, Hausner H2, Reinbach H2, Bruun Blauert E3, Bredie WLP2, Wendin K1,2
1 SIK - The Swedish Institute for Food and Biotechnology, Göteborg, Sweden
2 The Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
3 Meyers Madhus, København, Denmark

Effect of stepwise reduction of salt content in bread on consumer’s acceptance
A.M. Janssen1, F. Koeman2, E.H.M. Temme3, M.W.J. Noort4, D.P. Bolhuis
1 Wageningen UR Food & Biobased Research,
2 Wageningen UR, 3RIVM, 4TNO Quality of Life

Preference Mapping of Raw-Cured Sausages

M. Lorente, M.J. Sánchez and B.Villegas
ainia Centro Tecnológico, Spain

Sensory texture descriptors are multidimensional
D. Jaros*1, A. Forker1, K. Dürrschmid2, H. Rohm1
1 Technische Universität Dresden, Germany,
2 BOKU - University of Natural Resources and Applied Life Sciences Vienna, Austria

Effect of heat treatment and pectinase on the sensory profile of black currant (Ribes nigrum) juices
Laaksonen O., Sandell M., Heiniö R.-L., Nordlund E., Malinen H.-L., Kallio H.
1 Department of Biochemistry and Food Chemistry, University of Turku, Finland;
2 Functional Foods Forum, University of Turku, Finland;
3 VTT Technical Research Centre of Finland;
4 Laboratory of Biotechnology, Kajaani University Consortium, University of Oulu;
5 Kevo Subarctic Research Institute, University of Turku, Finland

Effect of Health Information on Consumers’ Choice of Low-Fat and Low-in-Saturated-Fat Cheese
Lengard, A. Ovrum, T. Næs, M. Hersleth
Nofima Mat, Norway

Preference Mapping of Raw-Cured Sausages

M. Lorente, M.J. Sánchez and B.Villegas
ainia Centro Tecnológico, Spain

G. Lorho1, G. Le Ray2, N. Zacharov2
An absolute measure of assessor performance in perceptual evaluation of audio
1 Nokia Corporation, Finland
2 DELTA SenseLab, Denmark  

Sensory perception of food products affected by different music genres
M. Martens, J. Skaret, P. Lea
Nofima Mat, Norway

Longitudinal alcohol and wine drinking changes and current wine consumption for two age groups
L. Melo1, C.n Forde2, C. Delahunty2, D. N. Cox1
CSIRO Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences
1 Adelaide, SA 5000, Australia;
2 Sydney, NSW 1670, Australia

Differences in alcohol drinking, attitudinal and behavioural history are associated with differences in current wine expenditure
L. Melo1, C.n Forde2, C. Delahunty2, D. N. Cox1
CSIRO Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences
1 Adelaide, SA 5000, Australia
2 Sydney, NSW 1670, Australia

Factor analysis of attitudes towards wine, beer and spirits consumption at three different drinking age phases
L. Melo1, C.n Forde2, C. Delahunty2, D. N. Cox1
CSIRO Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences
1 Adelaide, SA 5000, Australia
2 Sydney, NSW 1670, Australia

Combining preference mapping and conjoint analysis
E. Menichelli, S. Bølling Johansen, T.Næs
Nofima Mat, Norway

Meal Choice of Elderly and Young Consumers in a Restaurant Setting
J. Mojet, S. Kremer
Wageningen UR - Food & Biobased Research, NL

An Image-Based Technique for Sensory Description (of Hot Beverages)
K. A. Moussaoui1 , A. Curry2 , K. Kaboth1, G. Le Barzic2, P. Varela-Tomasco2
1 Sensory-Consumer Science Department, PAQS, Kraft Foods Germany
2 Sensory-Consumer Science Department, PAQS, Kraft Foods UK

Implicit measurement of different concept elements using choice-based-conjoint analysis
K. Nährig1, A. Scharf2, A.Ploeger3
1 Eckes-Granini Group
2 isi Sensory Analysis Germany
3 Universität Kassel

Could too much training ever be a limitation in products’ characterisation?
L. Nicod, A. Ferrage, and P. Varela
Kraft Foods Global Inc.

A school-based intervention study: Effects of exposure and mixing of snack vegetables of different liking levels on the development of liking and intake in children
A. Olsen, C. Ritz, and P. Møller.
Faculty of Life Sciences, University of Copenhagen, Denmark

C.E.F. Petit-Jublot, C. Groeneschild, C. Boucon and G.B. Dijksterhuis

Unilever R&D Vlaardingen, Vlaardingen, the Netherlands

The Influence of Contextual Information on the Verbal Measurements of Emotions for Food Odours
C. Porcherot1, S. Delplanque2, A. Planchais1, N. Gaudreau1, R. Accolla1, I. Cayeux1
1 Firmenich SA,  Geneva, Switzerland
2 Swiss Center for Affective Sciences- University of Geneva, Switzerland

Explaining the effect of information on product perception through Bayesian Networks
V.A. Phan1, A. Kole2, U. Garcarek1, M. Dekker1, M.A.J.S. van Boekel1
1 Wageningen-UR, PDQ, n/a, Netherlands
2 Wageningen-UR, Food and Biobased Research - Consumer Studies, n/a, Netherlands
3 Unilever Food and Health Research Institute, n/a, Netherlands

Emotional profiling of sound logos
J. Ramsgaard, N. Zacharov, G. Le Ray
DELTA SenseLab, Denmark

Exploring the cross modal perception of sound and text in a study of sound logos
J. Ramsgaard, G. Le Ray, N. Zacharov
DELTA SenseLab, Denmark

Consumers Expectations About Nutritional Claims and Product Image in Raw-Cured Sausages

M.J. Sánchez , M. Lorente, V. Trapero and B.Villegas
ainia Centro Tecnológico, Spain

Sensory Uniqueness in relation to Danish Honey
S. Stolzenbach, D. V. Byrne & W. L.P. Bredie
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Denmark

The effects of on-pack images on consumers' expectations and experiences of products
SD Thomas and CC Gilbert
Campden BRI, Chipping Campden, UK

Sensory perception of  salmon and culinary sauces – an interdisciplinary approach
M. Thyregod 1, Å. Åstrøm 2, A. Nielsen 2, M. Hersleth 1
1 Nofima Mat, Norway
2  Ørebro Universitetet, Grythyttan, Sweden

Nitrates and Nitrites Reduction in Raw-Cured Meat Products

B.Villegas, M. Lorente, R. Sanjuán and M.J. Sánchez
ainia Centro Tecnológico, Spain

Perception and Facial Reactions of Basic Tastes
K. Wendin1,2*, B. H. Allesen-Holm2 and W.L.P. Bredie2
1 SIK  – The Swedish Institute for Food and Biotechnology, Sweden
2 University of Copenhagen, Dept of Food Science, Denmark