Program  Titles  Presenters  Topics 
Oral Session 12 - Instrumental
Thursday 15 August, 09:00-11:00
Versailles I & II – Ground Floor
[O12.1]
Dynamic perception of saltiness and salt release obtained by AMADEUS masticator : contribution of complementary methods to reduce salt content in bakery products
M. Guilloux*1,2, L. Lethuaut1,2, C. Cataneo1,2, S. El Mafadi3, M. Fusellier4, E. Vigneau5,6, A. Le Bail1,2
1ONIRIS, France, 2Université Nantes Angers Le Mans, France, 3CAPSULAE, France, 4Université de Nantes, France, 55USC "Sensometrics and Chemometrics Laboratory, France, 6INRA, France
[O12.2]
Luminance distribution asymmetry modifies vegetable freshness perception
K. Okajima*4, C. Arce-Lopera1,4, T. Masuda2, A. Kimura2,3, Y. Wada2
1ICESI University, Colombia, 2National Food Research Institute, Japan, 3Tokyo Denki University, Japan, 4Yokohama National University, Japan
[O12.3]
Proton transfer reaction mass spectrometry as a tool for the characterization of sensory panels
A. Romano*1, L. Cappellin1, V. Ting1, E. Aprea1, L. Navarini2, M. Barnabà2, F. Gasperi1, F. Biasioli1
1Fondazione Edmund Mach, Italy, 2Illycaffè S.p.A., Italy
[O12.4]
The influence of apple chewing time and frequency on the sensory perception of selected flavour attributes using Temporal Dominance of Sensation (TDS)
C. Brugger*, G.C. Nicol, D. Baumgartner
Agroscope Changins Waedenswil, Switzerland
[O12.5]
Predicting sensory characteristics of brandies by using their volatile release profiles
G. Fiches*1,2, I. Déléris1,2, A. Saint-Eve2,1, I. Souchon1,2
1INRA Thiverval-Grignon, France, 2AgroParisTech, France
[O12.6]
Linking dynamic texture perception to oral processing and bolus properties of food gels
M. Devezeaux de Lavergne*1,2, M. Stieger1,2
1TI Food and Nutrition, The Netherlands, 2Wageningen University, The Netherlands