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

 

M. I. Franco, M. M. Pintado, A. M. Gomes, M. J. Monteiro, A. C. Silva-Ferreira, F. K. Tavaria, F. X. Malcata
Descriptive sensory profiles of two traditional Portuguese cheeses manufactured from ovine milk: Serra da Estrela and Serpa

 

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

 

A. Giboreau
Workshop: Consumer tests in usage context

 

A. Giboreau, R. Haller
From Sensory Marketing to Sensory 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

 

B. P. Machado, D. Alves, P. Guedes de Pinho, T. Hogg and A. C. Silva Ferreira
Targeting the Varietal Aroma of Touriga Nacional Wines

 

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

 

J. Mojet (1), A.A.M. Poelman (1) and N.M. Faber (2)
A novel randomization test for estimating the number of principal components in external preference mapping

 

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

 

K. Muller
Workshop: Choice of study for the most frequently asked questions!

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

 

Ø. Ueland, E. Kubberød, M. Rødbotten
Bridging the gap between sciences: Obstacles to presenting cross-scientific research in special topic journals

 

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 ratio