4-8th September, 2011
Toronto, Canada

(Abstracts sorted in alphabetical order for first author; click on the respective title to read the abstract.
The official set of conference abstracts will be included in the 9th Pangborn Delegate Manual published by Elsevier):

Effects of Sensory Compensatory Strategy on Hedonic Responses to a Functional Beverage in Malnourished Institutionalised Elderly
Arganini C,  Peparaio M, Sinesio F

Simulating specific eating and drinking situations in a consumer testing context
Annika Åström, Chantal Gilbert, Ep Köster, Jos Mojet and Karin Wendin

Impact of anosmic people on sniff tests
D. Brémaud, L. Leriche, C. Benniza, S. Danilo, Y. Devenasse, D. Couvant

Relationship between sensory evaluation, consumers liking and instrumental data in the car industry
D. Brémaud, L. Leriche, P. Dumont, M. Gelsomino, S. Redon

Workshop: Improving the bottom line in business with sensory
P.J. Burgess, J.A. McEwan

Pet food: a challenging product where consumer science can make the difference in discovering owner-pet-product interaction
I. Caprioli, D. Piper

Using economic and sensory experiments to test for stability in preference for fish
P. Combris, S. Issanchou, G. Enderli, F. Alfness, K. Rickertsen

Application of check-all-that-apply response to link consumer benefits to product attributes
John Cowden, Nort Holschuh, Kathy Moore

Acceptance of health promoting brassica vegetables: the influence of taste perception, information and attitudes.
Cox DN, Melo L, Delahunty C, Zabaras D

Could a non verbal emotional method be cross-cultural?
S. Danilo, L. Dreyfuss and D. Brémaud

Rapid Sensory Descriptive Methodologies in Practice – Do they really work?
C. Dehlholm, P.B. Brockhoff, L. Meinert, M.D. Aaslyng, W.L.P. Bredie

Descriptive and consumer sensory evaluation of frozen mixed vegetables
Jean-Mari de Klerk, Marise Kinnear, Henriëtte L. Kock

Opportunities and challenges for Sensory Science to address food and nutrition issues affecting less affluent societies in Africa
Henriette de Kock

Are performances from different countries comparable in a consumer profile task?
L. Dreyfuss and D. Brémaud

Application of the expected satiety approach to understand consumers portion size selection for a range of meals
C. G. Forde, E. Alexander, J.M. Brunstrom, N. Martin

Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks
M. B. Frøst, J. Prescott, K.-O. Kim

Using PLS-Regression for verification of product differences and important variables in a consumer sensory profile on beer obtained by a check-all-that-apply (CATA) technique
M. B. Frøst, D. Giacalone

Collative properties, elicited emotions and their relationships to liking in high-end restaurant dishes
M. B. Frøst* & L. M. Mortensen

“All-In-One test” (AI1): expanding the boundaries of consumer studies
D. Giacalone, W.L.P. Bredie, M.B. Frøst

Consumers' affect intensity impacts on their emotional responses to products
Chantal C. Gilbert

The impact of West German consumer prejudice on the appreciation of the sensory quality of East German food and beverage brands
S. Glassl, A. Scharf

Technician to Trusted Advisor – An agency perspective
Anne Goldman

What Does Matter For Consumers: Sensory Pleasure or Health?
A Willingness to Exchange Approach
Issanchou S., Gomes M., Herbreteau V., Deliza R., Combris P.

Effects of repeated exposure to salt-reduced foods containing naturally brewed soy sauce
S. Kremer, J. Mojet, N. Holthuysen, R. Shimojo

Comparing Belgian and Hungarian preferences for chocolate pralines and their acceptance of product defects such as blooming and cracking
Tunde Kuti, Adrienn Hegyi,  Chantal Gilbert, Sara De Pelsmaeker, Renata
Januszewska

Food expected naturalness: impact of visual, tactile and auditory packaging stimulations and role of perceptual interactions
David Labbe, Nicolas Pineau*, N. Martin

Cultural influences on product associations and attitudes
A comparison between Asia and Europe
L. Lampe, R. Möslein, A. Scharf

How does umami perception modulate saltiness?
B. Le Calve, I. Cayeux

A Mixed Logit Regression Approach to Modelling and Segmenting Consumers’ Ranking Data
Valérie Lengard Almli, Arnstein Øvrum, Margrethe Hersleth, Trygve Almøy, Tormod Næs

Multisensual package design: Does the so called multisensual enhancement exist in a marketing context?
D. Lutsch, A. Scharf,  C. Zanger

Consumer perception of different food preservation technologies and practices
by means of semantic differential scale
Martinez B., Claret A., Guerrero L., Ekman S., Åström A., Matullat I., Mittag K.

Comprehensive Investigation of Contrast Effects in Multi Product Food Evaluations with Consumers
Jagoda Mazur, Greta Hofstra, Anne Goldman, Donya Germain

A New Approach Using Consumers’ ‘Drinking Histories’ to Explain Current Wine Acceptance
Melo L, Delahunty C., Cox DN

Increasing Capacity and Efficiency Through Remote QDA Profiling
Lindsay M. Moore

Aroma-taste interactions in a model cheese
Niimi J, Eddy AI, Overington AR, Holland R, Coolbear T, Silcock P, Heenan SP, Bremer PJ, Delahunty CM

Does TDS add supplementary information to QDA in Preference mapping?
Paulsen MT, Næs T, Hersleth M

Temporal Order of Sensations
S.D. Pecore, C. Rathjen-Nowak, T. Tamminen

Dynamics of sensory perception of emulsions throughout eating
A.A.M. Poelman, M. Cochet, I.A.M. Appelqvist and  C.M. Delahunty

Evaluative conditioning using food-food pairings to increase adolescents’ acceptance of vegetables
A.A.M. Poelman, D.N. Cox, G. Evans, H. Lease, L. Melo, L. Delmas, C.M. Delahunty

Seeing, Smelling, Feeling!
The Influence of Color on Subjective Affective Responses to Fragrances.
Christelle Porcherot, Sylvain Delplanque, Nadine Gaudreau, Isabelle Cayeux

Evaluation of complex audio systems using Rapid Online Listening Test methods
Jesper Ramsgaard, Nick Zacharov, Junaid Khalid, Guillaume Le Ray

Sensory & consumer science applied to pet food:
From sensory attributes to product benefits mapping
J. Rason, S. Henneberg, R. Möslein, D. Piper, A. Scharf

Measuring Complexity with a Descriptive Panel
C. Rathjen-Nowak, S. D. Pecore, T. Tamminen

Qualification of Ultra-flash profiling as a method for gathering sensory attributes - Comparison with conventional profiling
D. Schneppe, R. Möslein, A. Scharf

An exploratory study to investigate emotion elicited by immersive ambiances
Carole Sester, Christelle Porcherot, Isabelle Cayeux, Dominique Valentin, Catherine Dacremont

Insights in Factors Affecting Pleasantness of Vegetable Meals Among 9-11 year-old Children
F. Sinesio, E. Moneta, M. Peparaio, F.J. Comendador

Fat sensitivity: influence on ingestive behaviour and body weight in humans
Stewart JE, Seimon RV, Feinle-Bisste C, Golding M, Delahunty C, Keast RSJ

Development of a non-invasive technique to measure taste receptor gene expression
Stewart JE, Hannan G, Duessing K, Brown G, Keast RSJ and Delahunty C.

Does familiarity breed contempt for local foods? Consumer concepts for novel versus traditional local foods
S. Stolzenbach, W. L. P. Bredie & D. V. Byrne

Effects of repeated exposure to different types of snacks on sensory specific satiety
Tey SL, Brown R, Chisholm A, Gray A, Delahunty C

 
Complementary Performance Indices for Assessor and Panel Performance Monitoring
Tomic O, Forde C,  Delahunty C, Naes T

At Home Observation Studies, Hot or Not?
Nina Veflen Olsen

Perception, liking and facially induced emotions of basic tastes
Karin Wendin, Bodil H. Allesen-Holm, Grace Tan, Wender L.P. Bredie

Sensory perception and facial reactions of two odors the case of cis-3-hexen-1-ol and ß-ionone
Karin Wendin, Kelly R Atkinson, Andrea Manu, Sara R Jaeger