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
[P1.3.001]
How to add products on an existing sensory map?
C. Lorilleux, V. Gauthier, B. Clavier, B. Gruenig, C. Adam*
GIVAUDAN FLAVOURS, Switzerland
[P1.3.002]
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
[P1.3.003]
Consumer acceptance for intrinsic and extrinsic product properties in an evoked context
V.L. Almli*, T. Næs, M. Hersleth
Nofima AS, Norway
[P1.3.004]
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
[P1.3.005]
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
[P1.3.006]
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
[P1.3.007]
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
[P1.3.010]
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
[P1.3.011]
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
[P1.3.012]
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
[P1.3.013]
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
[P1.3.014]
Implicit association test to measure emotions
D. Brémaud, L. Dreyfuss*, H. Nicod
BIOFORTIS Sensory & Consumer, France
[P1.3.015]
Grape profiles for soy beverage based on consumer emotional responses
A.P.M. Buainain*, R.S. Santos
International Flavors and Fragrances Inc, Brazil
[P1.3.016]
Sweeteners in vanilla cake: A good alternative for consumer
A.P.M. Buainain*, H.M.A. Bolini
University of Campinas, Brazil
[P1.3.017]
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
[P1.3.018]
Cata: To restrict or not restrict the checklist
A.T. Burngasser*1, D.P. Black1, B.T. Carr2
1Procter & Gamble, USA, 2Carr Consulting, USA
[P1.3.019]
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
[P1.3.020]
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
[P1.3.021]
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
[P1.3.022]
A consumer-validated CATA list for whole grain breads
J.C. Castura*, S. Fortune, K. Phipps, C.J. Findlay
Compusense Inc., Canada
[P1.3.023]
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
[P1.3.024]
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
[P1.3.025]
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
[P1.3.026]
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
[P1.3.027]
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
[P1.3.028]
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
[P1.3.029]
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
[P1.3.030]
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
[P1.3.031]
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
[P1.3.032]
Concept scaling - a novel approach for descriptive product insight
C. Dehlholm
Danish Technological Institute, Denmark
[P1.3.033]
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
[P1.3.034]
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
[P1.3.035]
Drivers of emotions better than drivers of liking?
D. Brémaud, L. Dreyfuss*, H. Nicod
BIOFORTIS Sensory & Consumer, France
[P1.3.036]
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
[P1.3.037]
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
[P1.3.038]
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
[P1.3.039]
QMA mapping technique deployed across snacking product category
D. Silva, J. Puntel, J. Bolfi, A.B. Fernandes*
Mondelēz International, Brazil
[P1.3.041]
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
[P1.3.043]
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
[P1.3.044]
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
[P1.3.045]
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
[P1.3.046]
Beyond the CLT
D. Germain*, A. Goldman
ACCE International, Canada
[P1.3.047]
Combining consumer methods: An application in Canadian wine
D. Germain*, K. Biggs
ACCE International, Canada
[P1.3.048]
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
[P1.3.049]
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
[P1.3.050]
Application of the kano model of consumer satisfaction in food and health care products
A. Goupil de Bouille*, N. Patterson
Leatherhead Food Research, UK
[P1.3.051]
Leveraging social media for consumer aided design
K. Graves
Kraft Foods, USA
[P1.3.052]
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
[P1.3.053]
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
[P1.3.054]
Rejection thresholds: An overdue tool in the psychophysics toolbox
J.E. Hayes
Penn State, USA
[P1.3.055]
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
[P1.3.056]
Sensory capabilities development: Global alignment for global companies
L.S. Huber*1, H. Simpson2
1Ingredion Incorporated, Brazil, 2Ingredion Incorporated, USA
[P1.3.057]
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
[P1.3.058]
The positioning of overall liking question in consumer research
J. Arden, D. Jackson*
Leatherhead Food Research, UK
[P1.3.059]
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
[P1.3.060]
Do descriptive analysis and consumer studies of dishes make sense?
S. Jensen*, L. Mielby, T. Kjaer, U. Kidmose
Aarhus University, Denmark
[P1.3.061]
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
[P1.3.062]
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
[P1.3.063]
Sensory TURF role in managing product line optimization  
O. Gautreau, M.J. Kern*, P. Manfredi
SAM Sensory and Marketing International, France
[P1.3.064]
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
[P1.3.065]
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
[P1.3.066]
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
[P1.3.067]
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
[P1.3.068]
A novel methodology for improved data quality in consumer survey
A. Mensonen, J. Laine*, P. Ylén
VTT Technical research centre of Finland, Finland
[P1.3.069]
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
[P1.3.070]
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
[P1.3.071]
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
[P1.3.073]
Ranking: An alternative approach to finding small differences and indicating preference in beverages
L. Weekes, R. Liggett*, A. Warnock
Givaudan Flavors Corp., USA
[P1.3.074]
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
[P1.3.075]
Focus group discussion with 7-8 years old children : A case study
C. Lorilleux*, S. Henry
Nestlé Product Technology Centre Konolfingen, Switzerland
[P1.3.076]
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
[P1.3.077]
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
[P1.3.078]
Predicting consumer liking: Preference mapping across food & beverage categories
S. Mawhinney*, D. Hamblin, P. Kenny, D. Frankcom
Colmar Brunton Australia, Australia
[P1.3.079]
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
[P1.3.080]
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
[P1.3.081]
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
[P1.3.082]
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
[P1.3.083]
Measuring the ideal match of food and wine
A. Nilsen*, A. Oström
Örebro University, Sweden
[P1.3.084]
New citric flavor  for flavoured Water
C. Nunez sanchez1
1universidad Catolica Argentina, Argentina, 2IFF, Argentina
[P1.3.085]
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
[P1.3.086]
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
[P1.3.087]
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
[P1.3.088]
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
[P1.3.089]
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
[P1.3.090]
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
[P1.3.091]
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
[P1.3.092]
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
[P1.3.093]
Leveraging social media tools for new flavor creation
W. Qin*, T. Rossochacki
International Flavors & Fragrances Inc., USA
[P1.3.094]
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
[P1.3.095]
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
[P1.3.096]
Establishing consumer-relevant  action standards in sensory discrimination testing
B. Rousseau*, J.M. Ennis, D.M. Ennis
The Institute for Perception, USA
[P1.3.097]
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
[P1.3.098]
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
[P1.3.099]
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
[P1.3.100]
Temporal drivers of liking
A. Thomas3,1, S. Cordelle2, M. Visalli1, P. Schlich*1
1INRA, France, 2CNRS, France, 3Université de Bourgogne, France
[P1.3.101]
Which consumer methodologies for assessing organoleptic tap water quality?
J. Behra, J.M. Sieffermann*
AgroParisTech, France
[P1.3.102]
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
[P1.3.103]
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
[P1.3.104]
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
[P1.3.105]
Do hedonic questions influence what consumers' mention as likes or dislikes in a product? An analytical approach using comment analysis
R. SYMONEAUX*1, C. PATRON1, M.V. GALMARINI2,3
1GROUPE ESA - UR GRAPPE, France, 2UCA, Argentina, 3CONICET, Argentina
[P1.3.106]
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
[P1.3.107]
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
[P1.3.108]
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
[P1.3.109]
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
[P1.3.110]
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
[P1.3.111]
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
[P1.3.112]
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
[P1.3.113]
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
[P1.3.114]
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