Program  Titles  Presenters  Topics 
Poster Session 1.3 - Advances in sensory and consumer methodologies
Monday 12 August, 16:00-18:00
Exhibition Area – Second Floor
How to add products on an existing sensory map?
C. Lorilleux, V. Gauthier, B. Clavier, B. Gruenig, C. Adam*
Implementing sensory panel methods in sensory focus groups to achieve more actionable recommendations for product development
T. Alex*, O. Gautreau
SAM Sensory and Marketing International, Switzerland
Consumer acceptance for intrinsic and extrinsic product properties in an evoked context
V.L. Almli*, T. Næs, M. Hersleth
Nofima AS, Norway
Attentional capture and understanding of front-of-pack nutrition labels: Insights from visual search and eye-tracking
L. Antúnez*, G. Ares, A. Giménez, A. Maiche
Universidad de la República, Uruguay
Evaluating the impact of changes along the salmon sushi chain: The usefulness of ultra-flash profiling
R. Araujo*1, A. Cruz1,2, M. Queiroz1, H. Bolini3, R. Deliza1,4
1IFRJ, Brazil, 2UFF, Brazil, 3UNICAMP, Brazil, 4EMBRAPA, Brazil
Comparison of the consumers expected and actual perception of food investigated by napping: A case study with bearnaise sauce
J. Eckardt1,2, A. Holmer1, K. Wendin1,3, A. Åström*1
1SIK, Sweden, 2Chalmers University of Technology, Sweden, 3SP, Sweden, 4University of Copenhagen, Denmark
Screening of large number of samples with a fast and reliable new sorting approach
M.E. Barcos*, N. Pineau, R. Bel Rhlid, C.J. Bolten
Lausanne Nestlé Research Center, Switzerland
Ranking descriptive analysis: Evaluation of efficiency and repeatability in the sensory characterization of orange-flavoured soft drinks
L.A. Carnelocce, S.H. Prudencio, M.T. Benassi*
Universidade Estadual de Londrina, Brazil
Power comparison of discrimination test methodologies using complex beverage systems
D. Bloom*1, H-Y. Baik2, S-Y. Lee1
1University of Illinois at Urbana-Champaign, USA, 2Dr Pepper Snapple Group, USA
Warm-Up effect on researcher-designated and panelist-articulated 2-Alternative Forced Choice (2-AFC) discrimination testing methodologies
D. Bloom*1, H-Y. Baik2, S-Y. Lee1
1University of Illinois at Urbana-Champaign, USA, 2Dr Pepper Snapple Group, USA
ElectroGastroGraphy in food satisfaction studies
I. Viemose1, P. Møller1, A. Le Genissel1, G.B. Dijksterhuis1,2, W.L.P. Bredie*1
1University of Copenhagen, Denmark, 2Unilever R&D, The Netherlands
Implicit association test to measure emotions
D. Brémaud, L. Dreyfuss*, H. Nicod
BIOFORTIS Sensory & Consumer, France
Grape profiles for soy beverage based on consumer emotional responses
A.P.M. Buainain*, R.S. Santos
International Flavors and Fragrances Inc, Brazil
Sweeteners in vanilla cake: A good alternative for consumer
A.P.M. Buainain*, H.M.A. Bolini
University of Campinas, Brazil
Improving consumer response to check all that apply (CATA) attribute batteries
D.T. Buck*1, A. Hasted2, Y. Taylor1
1Product perceptions, UK, 2QI Statistics, UK
Cata: To restrict or not restrict the checklist
A.T. Burngasser*1, D.P. Black1, B.T. Carr2
1Procter & Gamble, USA, 2Carr Consulting, USA
Short vs. long emotion questionnaires: Evidence of halo dumping?
A.V. Cardello*1, M.A. Nestrud2,1, S.C. King3, H.L. Meiselman4, L.L. Lesher1
1U.S. Army Natick RD&E Center, USA, 2in4mation insights, USA, 3McCormick & Company, Inc., USA, 4Herb Meiselman Training and Consulting Services, USA
Evaluation of two fast methods for descriptive profiles in Mexican cheeses
R.P. Carmona-Escutia*1, H.B. Escalona-Buendia1, E. Ponce-Alquicira1, P. Severiano-Perez2
1Universidad Autonoma Metropolitana, Mexico, 2Univesidad Nacional Autonoma de Mexico, Mexico
New approach for CATA questions applied on oils and fats categories
L.P. Carvalho*1, T.V. Freire2, A.C. Pinheiro2, C.S. Cortez_Pereira1
1Biofortis Sensory and Consumer, Brazil, 2Federal University of Lavras, Brazil
A consumer-validated CATA list for whole grain breads
J.C. Castura*, S. Fortune, K. Phipps, C.J. Findlay
Compusense Inc., Canada
How quotation tests performed by naïve panels can contribute to the determination of relative taste intensity : Application to saltiness perception of alimentary salts
C. Catanéo*1,2, M. Guilloux1,2, V. Hidalgo1,2, A. Le-Bail1,2, F. Texier1,2, L. Lethuaut1,2
1ONIRIS, France, 2CNRS, France
Effects of stimuli sequence on duo-trio and unspecified tetrad tests: Influence of subjects' familiarity to the reference
H-Y. Cho*, I-A. Kim, H-L. Kim, H-S. Lee
Ewha Womans University, Republic of Korea
Predicting consumer acceptance for sensory quality control of fruits
S.C. Corrêa*, M.C.C. Silva, F.F. Montanari, C.G. Domiciano, A.C.M. Pinheiro, C.A. Nunes
Federal University of Lavras, Brazil
A consumer mult-test approach to measure aroma
C. Gómez-Corona11, V. Coutiño*2, A. Jauniau3, C. Leotard1, A. Maulicci1
1PepsiCo Foods Mexico, Mexico, 2Université de Bourgogne, France, 3Universidad Autonoma Metropolitana, Mexico
Projective mapping and Ultra-flash profiling provide similar sensory profiling regards prebiotic, low fat and commercial mortadella
B. Santos1, M. Pollonio1, V. Messias1, J. Faria1, A. Cruz*2
1Unicamp, Brazil, 2IFRJ, Brazil
Using comment analysis to describe sensory attributes of probiotic yogurts
A. Cruz*1,2, W. Castro1, J. Faria1, H. Bolini1, R. Deliza1
1UNICAMP, Brazil, 2EMBRAPA, Brazil, 3IFRJ, Brazil
Comparison of three liking methodologies for preferred sucrose level in a liquid, semi-solid and solid foods
N. Alvarez2, E. Cubero-Castillo*1
1University of Costa Rica, Costa Rica, 2Pozuelo Co, Costa Rica
Methodological aspects of polarized sensory positioning
L. de Saldamando*1, A. Giménez1, P. Varela2, G. Ares1
1Universidad de la República, Uruguay, 2Instituto de Agroquímica y Tecnología de Alimentos, Spain
Positioning of novel reduced-fat cheeses in the commercial space using projective mapping
K.C. Deegan*1, T. Alatossava1, P.L.H. McSweeney2, H. Tuorila1
1University of Helsinki, Finland, 2University College, Cork, Ireland
Concept scaling - a novel approach for descriptive product insight
C. Dehlholm
Danish Technological Institute, Denmark
Use of an implicit association test to measure satiation
C. Espagnac1,2, H. Labouré2, P. Gurviez1,3, J. Delarue*1,3
1AgroParisTech, France, 2Centre des Sciences du Goût et de l'Alimentation, France, 3INRA, UMR 1145, France
Application of discrimination tests and d' to characterise key drivers of flavour perception
P. Delime*1, K. O'Mahony1, N. Desforges2, J. Hort1
1University of Nottingham, UK, 2WALTHAM® Centre for Pet Nutrition, Mars Petcare, UK
Drivers of emotions better than drivers of liking?
D. Brémaud, L. Dreyfuss*, H. Nicod
BIOFORTIS Sensory & Consumer, France
Happiness from hoppiness? Using consumer lexicons to compare emotional response between the UK and Spain
C. Eaton*1, C. Chaya2, L. Hewson1, R. Fernandez Vazquez3, M. Ng1, K.A. Smart4, F. Bealin-Kelly4, A. Fenton4, J. Hort1
1The University of Nottingham, UK, 2Technical University of Madrid, Spain, 3Universidad de Sevilla, Spain, 4SABMiller, UK
Flash profiling to assess the influence of knowledge on the sensory perception of virgin olive oils
A.C. Ellis*, A. Gámbaro
Facultad de Quimica, Uruguay
Product labs - advancing qualitative research beyond traditional focus groups
M. Emrick*1, S. Cox1, J. Beckley2, J. Vahalik2
1H.J. Heinz Company, USA, 2The Understanding and Insight Group, USA
QMA mapping technique deployed across snacking product category
D. Silva, J. Puntel, J. Bolfi, A.B. Fernandes*
Mondelēz International, Brazil
How formulation affects the temporal oral perception of ice cream
A. Pintor2, P. Varela1, S. Fiszman*1
1Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain, 2Tecnológico de Estudios Superiores de Ecatepec, Mexico
Static vs. dynamic liking in chewing gum: A new approach using a background task and a natural setting.
M.V. Galmarini*1,2, R. Symoneaux3, M. Visalli4, M.C. Zamora1,2, P. Schlich4
1UCA, Argentina, 2CONICET, Argentina, 3GRAPPE-ESA, France, 4INRA, France
Olive oil objective and subjective knowledge – a comparison between populations with different consumption rates
A. Gámbaro*1, A.C. Ellis1, L. Guerrero2, A. Claret2, C. Chaya3
1Facultad de Quimica, Uruguay, 2IRTA - Food Technology, Spain, 3Technical University of Madrid, Spain
The role of aeration in the control of food intake by bayesian network modelling
M. Garcia-Quiroga*1, J.C. Arboleya1, M. Dekker2, V.A. Phan2
1AZTI-TECNALIA, Spain, 2Wageningen University, The Netherlands
Beyond the CLT
D. Germain*, A. Goldman
ACCE International, Canada
Combining consumer methods: An application in Canadian wine
D. Germain*, K. Biggs
ACCE International, Canada
Effect of brand and blind conditions in the emotional mapping of alcoholic drinks
C. Gomez-Corona*1,2, P. Severiano-Perez2, H. Escalona1, I. Arriaga2, P. Campos3
1Universidad Autónoma Metropolitana, Mexico, 2Universidad Nacional Autónoma de México, Mexico, 3Best Research, Mexico
Investigating the dynamic perception of bulk sweeteners using temporal dominance of sensation and progressive profiling
A. Goupil de Bouille*, D. Jackson
Leatherhead Food Research, UK
Application of the kano model of consumer satisfaction in food and health care products
A. Goupil de Bouille*, N. Patterson
Leatherhead Food Research, UK
Leveraging social media for consumer aided design
K. Graves
Kraft Foods, USA
Impact of visual perception on overall liking : Does measuring facial expression provide an additional dimension to classic quantitative approaches?
N. Guilbot*, M. Cullingworth, F. Martin
PepsiCo International, UK
Consumer texture descriptions of a set of model dairy products
F. Hanaei*1,2, G. Cuvelier2, J.M. Sieffermann2
1Société Scientifique d'Hygiène Alimentaire, France, 2AgroParisTech Centre de Massy, France
Rejection thresholds: An overdue tool in the psychophysics toolbox
J.E. Hayes
Penn State, USA
The sensory consumer journey. A case study on hair wax assessing gratified motives
A. Franke, J. Haag, M. Strack, P.F.R. Hehn*
isi GmbH & Co. KG, Germany
Sensory capabilities development: Global alignment for global companies
L.S. Huber*1, H. Simpson2
1Ingredion Incorporated, Brazil, 2Ingredion Incorporated, USA
Creation of a food taste database using an in-home profile method
C. Martin1, M. Visalli1, C. Lange2, P. Schlich1, S. Issanchou*1
1INRA, France, 2CNRS, France
The positioning of overall liking question in consumer research
J. Arden, D. Jackson*
Leatherhead Food Research, UK
A new look at believability measures in concept testing: A weight management case study
J.M. Young1, D.M. Conroy1, S.R. Jaeger*2
1University of Auckland, New Zealand, 2New Zealand Institute for Plant and Food Research Ltd, New Zealand
Do descriptive analysis and consumer studies of dishes make sense?
S. Jensen*, L. Mielby, T. Kjaer, U. Kidmose
Aarhus University, Denmark
Study comparing IPM and LSATM to enable to determine the sensory drivers for liking of strawberry jams palatability by Japanese consumers
C. Kasamatsu*, H. Kawasaki, M. Nonaka
Ajinomoto Co.,Inc., Japan
Application of temporal dominance of sensations (TDS) method to three basic taste solutions
H. Kawasaki*, M. Hirota, Y. Sekine, M. Nonaka
Ajinomoto Co., Inc., Japan
Sensory TURF role in managing product line optimization  
O. Gautreau, M.J. Kern*, P. Manfredi
SAM Sensory and Marketing International, France
The SAM pre-mapping tool - Efficient rapid profiling for fast and reliable sensory screening of a high number of products
M.J. Kern*1, O. Gautreau1, S. Saladin2
1SAM Sensory and Marketing International, Germany, 2Beiersdorf AG, Germany
Multiple paired comparison versus conventional sensory profile
S. Kirchhoff*1, G. Wu2, P. Jacques1, A.S. Adam1, P. Courcoux3, C. Clement1
1L'Oréal, France, 2L'Oréal, China, 3ONIRIS, France
Understanding product satisfaction by assessing the daily dynamics of sensory and emotional characteristics of makeup
S. Kirchhoff*, Y. Idelcaïd, K. Delhommeau, C. Clement, A.S. Adam
L'Oréal, France
Time intensity measurement for after taste of beverage, using new developed device
T. Kobayakawa*1, N. Gotow1, S. Domon2, T. Watanabe2, K. Kataoka1, H. Hashimoto1
1National Institute of Advanced Science and Technology, Japan, 2Kao Co.Ltd, Japan
A novel methodology for improved data quality in consumer survey
A. Mensonen, J. Laine*, P. Ylén
VTT Technical research centre of Finland, Finland
Discriminations of duo-trio tests improved when a preferred sample was given as the reference
M-A. Kim, H-M. Shim, H-Y. Cho, H-S. Lee*
Ewha Womans University, Republic of Korea
When it comes to understanding consumer hedonic responses, should we consider holism when collecting sensory information?
S.M. Lee*, J-X. Guinard
University of California, Davis, USA
Does hedonic judgment play a role in the process of projective mapping for untrained consumer subjects?
S.M. Lee*, J-X. Guinard
University of California, Davis, USA
Ranking: An alternative approach to finding small differences and indicating preference in beverages
L. Weekes, R. Liggett*, A. Warnock
Givaudan Flavors Corp., USA
Using experimental design to determine optimal levels of unique flavor characteristics for lemonade via ortho-nasal aroma evaluations
R.E. Liggett*, A.M. Johnson
Givaudan, USA
Focus group discussion with 7-8 years old children : A case study
C. Lorilleux*, S. Henry
Nestlé Product Technology Centre Konolfingen, Switzerland
Using self-selected emotion images and hedonics to evaluate reduced sodium mozzarella cheese with and without flavor enhancers
K. Martinez*1, L. Collinsworth2, A. Lammert1, M. Arnold1, N. Farkye1, J. Garza3, H. Ashman4
1California Polytechnic State University, USA, 2Tragon, USA, 3Garza Consulting, USA, 4Muse, USA
An approach to measure emotions in food product experience in a blind and branded condition
S. Spinelli1, C. Masi*3, G.P. Zoboli2, E. Monteleone3
1SemioSensory - Consultant in Communication, Sensory & Consumer Research, Prato, Italy, 2Adacta International S.p.a., Italy, 3University of Florence, Italy
Predicting consumer liking: Preference mapping across food & beverage categories
S. Mawhinney*, D. Hamblin, P. Kenny, D. Frankcom
Colmar Brunton Australia, Australia
Understanding the linkages between product sensory characteristics and the emotional and functional conceptualisations they engender in children
C.V. Barnagaud2, V.S. Mialon*1
1MMR Research Worldwide Inc, USA, 2MMR Research Worldwide Ltd, UK
Understanding perceived healthfulness of fish products: An eye-tracking investigation
M.L. Mitterer-Daltoé*1,3, M.I. Queiroz1, S. Fiszman2, P. Varela2
1Federal University of Rio Grande, Brazil, 2Instituto de Agroquímica y Tecnología de Alimentos, Spain, 3CAPES Foundation, Ministry of Education of Brazil, Brazil
Better understanding the reasons underlying low fish consumption via Structural Equation Modelling (SEM)
M.L. Mitterer-Daltoé*1,3, E. Carrillo2, M.I. Queiroz1, S. Fiszman2, P. Varela2
1Federal University of Rio Grande, Brazil, 2Instituto de Agroquímica y Tecnología de Alimentos, Spain, 3CAPES Foundation, Ministry of Education of Brazil, Brazil
Preference map of margarine using CATA and flash profile techniques
D.B. Moura*1, M.C.Z. Nhoque1, P.H. Matsunaga1, J.M.M. Vendramini2
1BRF, Brazil, 2EasyStat Soluções Estatísticas, Brazil
Measuring the ideal match of food and wine
A. Nilsen*, A. Oström
Örebro University, Sweden
New citric flavor  for flavoured Water
C. Nunez sanchez1
1universidad Catolica Argentina, Argentina, 2IFF, Argentina
Ranked-scaling: A new descriptive panel approach for rating small differences when using anchored intensity scales
S.D. Pecore*, J.K. Kamerud
General Mills, Inc., USA
Sensory attributes comparison among whole, skimmed and lactose-free (whole and skimmed) goat milks and sour creams, and their respective cow milks and sour creams
M.L. Álvarez-Figueroa, M.L. Pineda-Castro*, E. Cubero-Castillo, A. Chacón-Villalobos
University of Costa Rica, Costa Rica
SensoMaker: A free user-friendly interface for sensorial analysis
A.C.M. Pinheiro*1, V.R. Souza1, S.C. Bastos1, V. Vietoris2, C.A. Nunes1
1Federal University of Lavras, Brazil, 2Slovak University of Agriculture, Slovakia
Emotions in context: Assessing the impact of evoking consumption contexts on consumers' food-related emotion responses
B. Piqueras-Fiszman*1,2, S.R. Jaeger3
1Universitat Politecnica de Valencia, Spain, 2University of Oxford, UK, 3Plant and Food Research, New Zealand
Beating the crowd: Leveraging virtual research in holistic early stage exploration of pack sensory cues to enable winning designs
P.D. Polur*, J.M. Crudele, H. Wan
Unilever PLC, USA
Evaluation of the sensorial acceptance and the emotions produced for milk chocolate bars, in tests blind and branded
M.E. Pulzatto*1, A.G. Costa1, E.R.S. Ramos1, M.C. Jacon2, J.R. Barros1
1Faculdade de Tecnologia Termomecanica, Brazil, 2Symrise Aromas e Fragrâncias Ltda, Brazil
Evaluation of the influence of the brand on the sensorial acceptance and of the price in the purchase of the potato fries waved of package, original flavor
M.E. Pulzatto*1, A.L.B.P. Oliveira1, J.R. Barros1, P.A. Nepomuceno2
1Faculdade de Tecnologia Termomecanica, Brazil, 2International Flavors & Fragrances Inc, Brazil
Evaluation of the sensorial acceptance and the emotions produced for different brands of  guarana soda
M.E. Pulzatto*, A.F. Reis, D.M. Asai, I.B. Marques, J.R. Barros
Faculdade de Tecnologia Termomecanica, Brazil
Leveraging social media tools for new flavor creation
W. Qin*, T. Rossochacki
International Flavors & Fragrances Inc., USA
0-10 Score: An alternative scale to be used for consumer studies in Brazil
T.G. Ribeiro*1, G. Paiosin2, B.M. Yoshida2, L.M. Hayassaka2, F.C.B. Dona2, J.M.M. Vendramini2, A.C. Paolantoni3, R.L.F. Noronha2
1State University of Campinas, Brazil, 2Perception Sensory and Consumer Studies, Brazil, 3Kimberly-Clark Brasil, Brazil
Beyond hedonics: How to understand consumers' satisfaction and dissatisfaction of products using Kano benefit statements and Kano sensory attributes
G.O. Ricklefs*, F.J. Rossi
Kraft Foods Group, Inc., USA
Establishing consumer-relevant  action standards in sensory discrimination testing
B. Rousseau*, J.M. Ennis, D.M. Ennis
The Institute for Perception, USA
Development of the EsSense®emotion ballot for South African consumers
S. Roux*1, J. Sainsbury1, S.C. King2
1McCormick South Africa, South Africa, 2McCormick and Company Inc, USA
Implicit and explicit measurement of emotional responses to sensory stimuli - comparison of facial expressions, forced choice associations and emotional ratings
T. Krafcick1, L. Danner2, S. Glassl1, K. Dürrschmid2, A. Scharf*1
1University of Applied Sciences Nordhausen, Germany, 2University of Natural Resources and Life Sciences, Vienna, Austria
Understanding the dynamic of freshness perception in plain fermented milks thanks to temporal dominance of sensations
R. Bouteille1,2, S. Cordelle3, C. Laval3, H. This1, P. Schlich*3
1AgroParisTech/INRA, France, 2Yoplait, France, 3CNRS/INRA/Université de Bourgogne, France
Temporal drivers of liking
A. Thomas3,1, S. Cordelle2, M. Visalli1, P. Schlich*1
1INRA, France, 2CNRS, France, 3Université de Bourgogne, France
Which consumer methodologies for assessing organoleptic tap water quality?
J. Behra, J.M. Sieffermann*
AgroParisTech, France
ANOVA assumptions: Evaluation of four different scales for sensory acceptability
A.N. Silva*, R.C.S.N. Silva, M.A.M. Ferreira, V.P.R. Minim, T.M.T. Costa, R. Perez
Universidade Federal de Viçosa, Brazil
Optimized descriptive profile: comparison with conventional and alternative methods
R.C.S.N. Silva*1, V.P.R. Minim1, A.A. Simiqueli1, J.D.S. Carneiro2, M. Nascimento1, S.M. Della Lucia3, L.A. Minim1
1Universidade Federal de Viçosa, Brazil, 2Universidade Federal de Lavras, Brazil, 3Universidade Federal do Espirito Santo, Brazil
Optimized Descriptive Profile versus Conventional Profile: grape juice quantitative sensory description
R.C.S.N. Silva*, V.P.R. Minim, R.K.A. Oliveira, P.H.P. Souza, A.I. Gomide, L.A. Minim
Universidade Federal de Viçosa, Brazil
Do hedonic questions influence what consumers' mention as likes or dislikes in a product? An analytical approach using comment analysis
1GROUPE ESA - UR GRAPPE, France, 2UCA, Argentina, 3CONICET, Argentina
Integrative approach of consumer segmentation according to sensory preference keydrivers, sociodemographic characteristics and consumer attitudes
M. Charles1,2, I. Maitre1, R. Symoneaux*1, E. Vigneau3, C. Prost2, E. Mehinagic1
1LUNAM Université, Groupe ESA, SFR 4207 QUASAV, UPSP GRAPPE, France, 2LUNAM Université, ONIRIS, Flavour Research Group, UMR CNRS 6144, France, 3LUNAM Université, ONIRIS, Sensometrics and chimiometrics laboratory, France
What makes the taste of waters? What sensory methodology to address this question?
C. Urbano*1,2, T. Thomas-Danguin1, E. Teillet1,2, P. Schlich1
1INRA, France, 2SensoStat, France
A large sample commercial study on emotion measurement for beverages: Comparing cata and rating scales
H. van Zyl*1, A. Hasted2, H.L. Meiselman3, T. Worch2
1HEINEKEN, The Netherlands, 2Qi Statistics Ltd, UK, 3Herb Meiselman Training and Consulting Services, USA
Influence of the information in consumer sensory description via Flash Profile of chocolate flavoured satiating bars
M. Miraballes1, A. Gámbaro1, S. Fiszman2, P. Varela*2
1Universidad de la República, Uruguay, 22Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain
Influence of pictures on results from completion projective techniques
S. Correa1, B. Gómez1, L. Vidal*2, G. Ares2
1Universidad de Entre Ríos, Argentina, 2Universidad de la República, Uruguay
What do consumers value about their restaurant experience? Qualitative insights from consumer reviews on a web-based platform
L. Vidal*, A. Giménez, G. Ares
Universidad de la República, Uruguay
Develop sensory science from a tool in product development into a research subject at university level
K. Wendin*1,2, V. Olsson1, H. Sepp1, M. Nyberg1, H. Agerhem4
1Kristianstad University, Sweden, 2SP Technical Research Institute of Sweden, Sweden, 3Copenhagen University, Denmark, 4IPSOS, Sweden
The use of projective techniques to measure emotions of meat products
R. Yglesias*1, B. Guthrie1
1Cargill Sensory Center, USA, 2Cargill Global Food Research, USA
A methodology for better understanding consumer emotional states within a cross-cultural context: Where western and eastern cultures meet
M.T. Lê*, S. Lê
Agrocampus Ouest, Rennes, France