Abstracts of presentations, posters, and workshops
(sorted in alphabetical order for first author; click on the respective title to read the abstract):

Application of the Kano model to Sensory Science – a new approach to develop the “ideal” fruit smoothie
A. Bialkowski, J. Roosen, R. Möslein, A. Scharf

Consumer Acceptance of Dry-Cured Ham with Different Salt Levels and Different Origin/Brand: An Experimental Study
Michele Contel, Tormod Naes; Maria Luisa Scalvedi

Food Preferences for Fat and Sweet: Insights from an Exploratory Study including 696 Consumers from 7 to 80 Years old
S. Cordelle, E. Cartier-Lange, C. Boudalier, C. Urbano, M. Visalli, P. Schlich

Psycho-socio-demographic predictors of dimensions of reported red wine consumption and wine involvement
Cox DN, Harrison A, Chrea C, Smyth S, Delahunty C, Forde C

Stability, reliability and predictive validity of the Food Technology Neophobia Scale
Cox DN, Evans G, Kermarrec C, Sable T

A new non verbal tool to differentiate fragranced products
S. Danilo, M. Kergoat, C. Garrel, H. Nicod

Understanding the French anti-ageing creams market by three different methods using sensory panelists: Conventional profile vs Flash profile vs Free sorting
L. Dreyfuss, H. Nicod

A cross cultural study: How do consumers describe products?
L. Dreyfuss, H. Nicod, Y. T. Tao, S. Sanesi, M. Ferreira et al.

Obese persons have a specific view on food
K. Dürrschmid, J. Wallner, W. Kneifel

Sensory and Eye Tracking Evaluation of Smoothie Products
K. Dürrschmid, M. Wendelin, W. Kneifel

The Taste of Vienna – A Sensory Evaluation Training Programme for the Food Industry of Vienna
K. Dürrschmid, E. Buchinger, M. Wendelin, W. Kneifel

Systematic and objective definitions of texture modified foods
S. Ekman, D. Johansson, M. Stading, K. Wendin

Reducing salt content in dry cured ham: Are expected and sensory likings of French consumers congruent?
G. Enderli, M. Hersleth, S. Issanchou, C. Sulmont-Rossé

Exploring adolescent food choices and preferences across Europe: Results of the HELENA cross-sectional study
Chantal C. Gilbert, Laurent Béghin, Evangelia Grammatikaki, Emma Patterson, Sabine Dietrich, Luis A. Moreno et al., on behalf of the HELENA study group

Consumer acceptance of nutritional innovation in traditional cheeses: Effect of initial perception and of exposure
E. Ginon, G. Enderli, P. Combris, S. Issanchou

Barley Bread with low content of salt; a cross cultural study in six European Countries
B.S. Granli, J. Skaret, S. Sahlstrøm, S. Grimsby, A. Nilsen

The Impact of Applying Different Innovations on the Image of Traditional Foods in Europe
Luis Guerrero, Anna Claret, Maria Dolors Guàrdia, Wim Verbeke,
Filiep Vanhonacker, Margrethe Hersleth

Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway
M. Hersleth, V. Lengard, T. Næs, S. Issanchou, G. Enderli, C. Sulmont-Rossé

Appropriateness of flowers in different environmental situations
Nancy Holthuysen, Jos Mojet, Rob van Veggel, Ep Köster  

Hedonic Measurements: Is It Possible To Increase Their External Validity?
S. Issanchou

Motivation for choosing calorie reduced dairy products - a cross-cultural study
S.B. Johansen, T. Næs, M. Hersleth

Sensory properties and consumer acceptance of sorghum-marama composite porridges
E Kayitesi, A Minnaar, K G Duodu &  H L de Kock

Impact of product information in a blind test – A critical view to test design in acceptance measurement with biscuits
Kern, Martin; Willging, Gabi; Braun, Iris; Hampshire, Jörg

The apple revival - How to strengthen a traditional apple region in Germany by sensory research in the early stage of breeding
Kern, Martin 1; Rutz, Stefanie 1; Stallmann, Kirsten 2; Enneking, Ulrich 2; Dierend, Werner 2

Are You Stimulated Enough in a Car?
M. Kergoat, A. Giboreau, M.A. Beetschen, E. Diaze, P. Fayee, H. Nicod, T. Meyer

Post trial investigation of sensory panellist performance using PanelCheck
M. Kinnear  &  H.L. de Kock

‘Real’ behaviour: The Restaurant of the Future shows life changes in consumer choice and buying in reaction to a new presentation of salads
Sofia Kleyweg, Hans Schepers & Adriaan Kole

Measuring implicit associations in sensory research? An exploratory study with the aid of the Single Category Implicit Association Test (SC-IAT)
Alexandra Kraus, Andreas Scharf, Robert Möslein

Maximizing salt reduction while retaining consumer appreciation
Stefanie Kremer, Jozina Mojet, R. Shimojo

Measurement uncertainty in sensory analysis
Per Lea

A sensory scientific approach to visual pattern recognition of complex biological systems
Magni Martens, Siren R. Veflingstad&nbsp,  Erik Plahte, Dominique Bertrand, Asgeir Nilsen, Harald Martens

The Taste Of Infants’ Diet: From Formula Milks To Baby Fruits & Vegetables Purees
C. Martin, J. Tavares, C. Schwartz, S. Nicklaus, S. Issanchou

Contrast effects in sensory acceptability testing
Jagoda Mazur, Greta Hofstra, Anne Goldman, Donya Germain

Assessing the relative effect of sensory and non sensory properties of a product on its overall acceptability in real life settings - Application to partially dealcoholized wines
S. Meillon, C. Urbano, G. Guillot,; N. Jacquet, P. Schlich

Use of Temporal Dominance of Sensation method to understand perception of complexity and quality - Application to partially dealcoholized wines
S. Meillon, D. Viala, M. Medel, C. Urbano- G. Guillot, N. Jacquet, P. Schlich

Importance of non-sensory attributes of Australian red wine concepts
Melo L, Cox DN, Evans G, Harrison A, Chrea C, Smyth S, Delahunty C, Forde C

Segmentation of consumers for Australian wines based on price utility
Melo L, Cox DN, Evans G, Harrison A, Chrea C, Smyth S, Delahunty C2, Forde C

The use of a projection test to measure the influence of flowers on mood
Jos Mojet, EP Köster, Nancy Holthuysen, Rob van Veggel, René de Wijk

Workshop: Umami taste and Food-Added Glutamates: New Insights on Taste and Physiology
J. Mojet, J. Prescott

The Use of Extruded Linseed in Broiler Diet does not Negatively Affect Sensory Properties of Breast Meat
Moneta E,  Mughetti L, Sinesio F,  Olivieri O, Comendador FJ, Trabalza Marinucci M

Comparison between two protocols to assess dynamics of liking of flavoured sparkling waters
Karen Muller, Nathalie Martin, Claire Chabanet, Michel Rogeaux, Sylvie Issanchou

Nordic Culinary Success Factors
Åsa Öström, Jannie Steensig Vestergaard, Line Holler Mielby, Salme Haapala, Kristiina Niemi ,  Cecilia Magnusson Sporre, Margrethe Hersleth

Workshop: Bayesian networks: a potential data analysis tool for food applications
Phan VA, Weijzen P, Garczarek U, Dekker M, van Boekel MAJS

Projective map and rating techniques for the analysis of Sangiovese wine aromatic properties by experts
Picchi M, Recchia A, Bertuccioli M, Tuorila H, Naes T, Monteleone E

Tap water consumers differ from non-consumers in their chlorine flavour acceptability: A key role of trigeminal sensitivity?
Sabine PUGET,  Noëlle BENO, Lucie HUAULT, Claire CHABANET,
Elisabeth GUICHARD, Thierry THOMAS-DANGUIN

Sensory and Chemical Profile for Conventional and Organic Fresh Carrots
Raffo A, Sinesio F, Kristensen HL, Roviglioni R, Nardo N, Moneta E, Peparaio M, Baiamonte I, Comendador J, Paoletti F

Comparison of the Perceptive Maps of Food Matrices Varying in Glutamate Content by Professional and Naive Subjects
F. Sinesio, M. Peparaio, E. Moneta, F.J. Comendador

Polarized Sensory Positioning
Eric Teillet; Christine Urbano; Sylvie Cordelle; Pascal Schlich

Polarized Sensory Positioning (PSP): Comparing Products to a few Standards rather than Scoring many Sensory Attributes
Eric Teillet; Julia Rojas-Diaz; Christine Urbano; Philippe Courcoux;  Pascal Schlich

Evaluating the Influence of Performance Feedback on Trained Panel Performance
O. Tomic, A. Nilsen, M. Rødbotten, A. Segtnan, C. Delahunty, C. Forde, et. al

Bringing sensory science into cultivation practices – a case of potato quality
Øydis Ueland, Anne Segtnan, Oliver Tomic

Role of claim and product information in perceived healthiness, appealingness and likelihood to buy
M. Vassallo, A. Saba

Workshop: Application of SEM to Marketing Science and Food Choice
Marco Vassallo, Mario Mazzocchi

Consumer acceptance of the juice of rehydrated fruit from Vangueria infausta
M Wang, N Emmambux &  H L de Kock

Observational and questionnaire-based studies on the role of product information for a newly developed welfare friendly food product
René A. de Wijk, Jozina M. Mojet, Rob van Veggel and René Koster