ESN at Eurosense 2014

Contributions of ESN members and ESN industry partners to the EuroSense conference 7 - 10 September 2014 in Copenhagen, Denmark.

Sorted according to members affiliation.

Variety in vegetable snacks as a determinant for acceptance in school children [more]

Valentina Bergamaschi, Annemarie Olsen, Monica Laureati, Ella Pagliarini, W.L.P. Bredie

A new approach to improve semantic interpretability in the Flash Profile method [more]

M.Tekin, R. Di Monaco, S. Cavella, J. Liu, W.L.P Bredie

What does sensory satisfaction with food products, meals and eating mean? [more]

Liisa Lähteenmäki, Wender L.P. Bredie, Derek V. Byrne, Grete Hyldig Sidsel Jensen , Line Holler Mielby, Jørgen Dejgård Jensen, Per Møller, Ida Viemos Jespersene, Barbara vad Andersen, Pernille Haugaard, Violeta Stefan and Martin Yeomans?

Measures of sensory satisfaction and overall satisfaction lead to a more detailed understanding of consumer’s affective product perception than measures of liking alone [more]

B. V. Andersen, G. Hyldig, I. Viemose, S. Jensen, J. Laugesen and W. Bredie

Sensory characterisation of Solaris white wines from Denmark [more]

J. Liu, A. Kuznetsova, W.L.P. Bredie

The Nordic countries – early adopters of sensory and consumer science.

Bredie, W.L.P. and Aström, A.

(Workshop) Health and quality of life in an aging population: Food and beyond. (W01)

Giacalone, D., Wendin, K., Frøst, M. B., Bredie, W. L. P., Kremer, S., Olsson, V., Otto, M. H., Skjoldborg, S., Lindberg, U., & Risvik, E.-

Check-all-that-apply questions analyzed by Partial Least Squares Regression. (P138)

Rinnan, Å., Giacalone, D., & Frøst, M. B.

The influence of product familiarity on situational appropriateness. (P139)

Giacalone, D., & Jaeger, S. R.

Consumer-led development of novel sea-buckthorn-based beverages. (P135)

Geertsen, J., Byrne, D. V., Allesen-Holm, B., & Giacalone, D.

Pedersen, J. A., & Frøst, M. B. Disgusting or delicious – consumer accept of bee larvae as an ingredient in soup. (O13)

“Tasty sounds”: When the sound symbolism of the product’s name influences consumers’ overall perception and liking. (OP07).

Favalli, S., Skov, T., Spence, C. & Byrne, D. V.

Effectiveness of the sensory fast method CATA in chocolate Quality Control validated byintensity ratings and compared with DHS-GC-MS. (P362)

Zhang, S., Wærhens, S., Byrne, D. V., & Petersen, M. A.

The emperor's new nose. (P084)

Dijksterhuis, G. B., & de Grave, D.

Preferences of read meal packages among senior consumers in Finland and in the Netherlands [more]

Elina Rusko, Anna Maaskant, Stefanie Kremer, Riitta Ristiluoma, Anne Arvola and Raija-Liisa Heiniö

A trained senior panel – Implication in developing nutritious food for seniors [more]

Raija-Liisa Heiniö and Saara Pentikäinen

Product information effects on consumers´evaluation of commercial and experimental salmon balls [more]

Kyösti Pennanen, Raija-Liisa Heiniö, Kolbrún Sveinsdóttir and Emilia Martinsdóttir

Consumer liking of ready-to-eat meals enriched with omega-3 [more]

Kolbrún Sveinsdóttir, Valgerður Lilja Jónsdóttir, Alfons Ramel, Kyösti Pennanen, Raija-Liisa Heiniö and Emilía Martinsdóttir

I chose it, therefore I like it; cognitive dissonance increases liking of fish by Norwegian children [more]

Themistoklis Altintzoglou, Aase Vorre Skuland, Mats Carlehøg, Izumi Sone, Morten Heide and Pirjo Honkanen

Preparation methods and ingredients influence gastronomical outcome of hollandaise sauce [more]

Guro Helgesdotter Rognså, Margrethe Hersleth, Morten Sivertsvik, and Jens Risbo

What is satiating? Consumer perceptions of satiating foods [more]

S. Fiszman, P. Varela, P. Díaz, Linares M. B., Garrido M. D.

The best of both worlds: rapidity and enhanced discrimination with a trained panel. Exploration of global and partial PSP with a descriptive step. [more]

Paula Varela, Kristine Svartebekk Myhrer, Tormod Naes and Margrethe Hersleth

A rapid way for better understanding consumers’ drivers. A new affective approach to projective mapping.[more]

Paula Varela, Mats Carlehøg, Margrethe Hersleth, Tormod Naes

Application of mobile eye-tracking for better understanding a projective mapping task [more]

Paula Varela, Lucía Antúnez, Rafael Silva Cadena, Ana Giménez, Gastón Ares

The future of rapid methods for sensory description [more]

Paula Varela, Gaston Ares

Food enjoyment in children – Effects of a learning program [more]

Kristine Svartebekk Myhrer, Valérie Lengard Almli and Margrethe Hersleth

Children’s sensitivity to basic tastes and their corresponding acceptance and intake of representative lemonades [more]

Margrethe Hersleth, Veronica Dånmark Vatn, Ingunn Berget, Nanna Lien and Valerie Lengard Almli

One new food a day: Frequent one-time exposures to unfamiliar foods improve preadolescent children’s willingness to try new foods [more]

Valérie Lengard Almli, Alexander Nilsen, Ingunn Berget, Nanna Lien and Margrethe Hersleth

A new approach for studying willingness to try unfamiliar foods [more]

Valérie Almli, Alexander Nilsen, Ingunn Berget, Nanna Lien and Margrethe Hersleth

European consumer preference for tropical dried fruits from Africa [more]

R. Alphonce and V. L. Almli

Sensory characterization of marine oils and development of a
sensory lexicon and aroma wheel [more]

W. E. Larssen, E. Monteleone, M. Hersleth

WORKSHOP: Children’s food preferences, eating habits and appropriate methodologies for collecting children’s responses [more]

Leader of workshop and session 2: Margrethe Hersleth, representing E3S Children Working Group. Leader of session 1: Hugo Weenen and Sylvie Issanchou

An ambient scent guides likability ratings [more]

Hehn P, Strack M, Schubert B

Strength and determinants of the First Position Effect (1PoE) [more]

Brömlage M, Volkmer, H. P., Scharf A & Strack M

Giving products “identity” – Importance of a “Sensory DNA” for successful brands [more]

Glassl S, Möslein R, Scharf A

Optimization of a verbal measure of emotions elicited by fragrances; comparison between CATA (Check-All-That-Apply) and a 5-point scale. [Poster (soon to come); Summary]