Program  Titles  Presenters  Topics 
Poster Session 2.2 - Fundamentals of sensory research
Wednesday 14 August, 16:00-18:00
Exhibition Area – Second Floor
[P2.2.001]
Comparing methods of identify the appropriate sugar and pulp levels for fruit juice formulation: A consumer-driven approach
A.M. Barros-Marcellini*1, E.A.S. Ferreira2, R. Deliza3, P.S. Marcellini4, C.T.G.B. Mattos3, A. Rosenthal3
1Federal University of Rio de Janeiro, Brazil, 2Federal Rural University of Rio de Janeiro, Brazil, 33Embrapa Food Technology, Brazil, 4Federal University of the State of Rio de Janeiro, Brazil
[P2.2.002]
A lontigudinal comparison of two salt reduction strategies and acceptability of a low sodium food
N. Bobowski*, Z. Vickers
University of Minnesota, USA
[P2.2.003]
Sorting and mapping of sampled chemesthetic agents in naïve assessors
N.K. Byrnes*1, M.A. Nestrud2, J.E. Hayes1
1Penn State, USA, 2in4mation insights LLC, USA
[P2.2.004]
The extentional properties of saliva
G.H. Carpenter
King's College London, UK
[P2.2.005]
Eugenol and carvacrol induce a temporally desensitizing pattern of oral irrntation and enhance warmth and heat pain sensitivity on the tongue
A.H. Klein, M. Iodi Carstens, E. Carstesns*
Univ. of California, Davis, USA
[P2.2.006]
Evidences of cognitive impact by odor recognition training: inter-modality by learning wine aromas
G. Casaubon*1,3, D. Carré2,3, M.I. Espinoza1,3, J. Chianale2,3, E. Agosín1,3, C. Cornejo2,3
1Centro de Aromas y Sabores DICTUC, Chile, 2Pontificia Universidad Católica de Chile, Chile, 3ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Chile
[P2.2.007]
Sensory characteristics of the Bugak (Korean traditional fried dishes)
J.E. Yang1, J.H. Lee1, E. Choi2, Y.O. Song3, L. Chung*1
1Kyung Hee University, Republic of Korea, 2Inha University, Republic of Korea, 3Busan National University, Republic of Korea
[P2.2.008]
Quantitative descriptive analysis of roasted garlic’s (Allium sativum L.) odor and flavor: selection of descriptors
E.B. Coste*1, A.B. Picallo1, M.M. Sance2, A.M. Pereyra1, L. Altendorf3, M.M. Bauzá2
1University of Buenos Aires, Argentina, 2National University of Cuyo, Argentina, 3National University of Comafi, Argentina
[P2.2.009]
Power and precision in the Tetrad and degree of difference tests
J.M. Ennis*, B. Rousseau
The Institute for Perception, USA
[P2.2.010]
Utilizing CATA to glocalize ethnic style beef marinades
J-E. Go*1, M-J. Gwak1, S-J. Chung1, K-O. Kim1
1Ewha Womans University, Republic of Korea, 2University of California at Davis, USA
[P2.2.011]
Sensory descriptive profile of beef striploin (M. longissimus dorsi) submitted to two cooking methods with three endpoint temperatures
C.L. Gomes*, S.B. Pflanzer, H.M.A. Bolini
Faculty of Food Engineering, Brazil
[P2.2.012]
Effect of cooking method and endpoint temperatures acceptance of samples of of beef striploin (M. longissimus dorsi)
C.L. Gomes*, S.B. Pflanzer, H.M.A. Bolini
Faculty of Food Engineering, Brazil
[P2.2.013]
Co-operation between TAS2R38 and gustin influences the bitterness perception of sweeteners
A. Knight, B. Lake, M. Scott, H. Parikh, A. Goupil de Bouille*, C. Beeren
Leatherhead Food Research, UK
[P2.2.014]
Perceived bitterness of non-nutritive sweeteners: covariation across sweeteners and relationships with TAS2R receptor gene polymorphisms
J.E. Hayes*, A.L. Allen
Penn State, USA
[P2.2.015]
Taste sensitivity - what has Gustin got to do with it?
L. Hewson*1, Q. Yang1, T. Hollowood2, J. Hort1
1University of Nottingham, UK, 2Sensory Dimensions, UK
[P2.2.016]
To sip or spit - that is the question..........the impact of consumption protocol on perception
L. Hewson, D. Taylor, J. Hort*
Univeristy of Nottingham, UK
[P2.2.017]
Role of salivary α-amylase in carbohydrate sensing
T.J. Lapis*, M.H. Penner, J. Lim
Oregon State University, USA
[P2.2.018]
Correlation between sensorial and chemical characterization of tropical wines
L. Lima*1, G. Pereira2, S. Andrade3, K. Silveira3, T. Lima4, N. Guerra3
1Universidade Federal Rural de Pernambuco, Brazil, 2Embrapa Uva Vinho/Semiárido, Brazil, 3Universidade Federal de Pernambuco, Brazil, 4Universidade Federal Rural de Pernambuco, Brazil
[P2.2.019]
Impact of short sensory education on odour and taste perception of school children in Austria
D. Majchrzak*, M. Altmann
University of Vienna, Austria
[P2.2.020]
Overall liking and overall preference/ranking disparity trends
A. Mentavlos*, B.S. Zaff, C.M. Corbett
CSSdatatelligence, USA
[P2.2.021]
Perception of heat intensity affected by capsaicin in different model food matrices
D.J. Schneider1, I. Seuß-Baum1, E. Schlich2, R. Nachtsheim*2
1University of Applied Sciences Fulda, Germany, 2Justus-Liebig-University Giessen, Germany
[P2.2.022]
Sensory meat quality of MEJ (young bulls) from the Northwest region of Argentina: The new category of meat
A.B. Picallo*, A.M. Pereyra, E.B. Coste, P.V. Gambetti, F.M.B. Rozen, L.R. Basso, M.E. Cossu
Buenos Aires University, Argentina
[P2.2.023]
Sensory acceptance and physicochemical parameters of frankfurter sausage with pea fiber addition
Y.J. Polizer*1, M.H. Hirano1, B.Z. Santa Barbara1, D. Pompeu2, M.A. Trindade1
1FZEA - Universidade de São Paulo, Brazil, 2Labonathus Biotecnologia Internacional Ltda., Brazil
[P2.2.024]
Sensory acceptance and physicochemical parameters of chopped ham with pea fiber addition
Y.J. Polizer*1, M.H. Hirano1, B.Z. Santa Barbara1, D. Pompeu2, M.A. Trindade1
1FZEA - Universidade de São Paulo, Brazil, 2Labonathus Biotecnologia Internacional Ltda., Brazil
[P2.2.025]
Principal components performed between sensory profile and fatty acids of goat cheese
E.J.L. Medeiros1, A.S.M. Batista2, R.C.R.E. Queiroga*1, M.S. Madruga1
1Federal University of Paraiba, Brazil, 2State University of Vale Acarau, Brazil
[P2.2.026]
Sweeteners in passion-fruit juice: Ideal and equivalence-sweetness
I.F.O. Rocha*, H.M.A. Bolini
Universidade Estadual de Campinas, Brazil
[P2.2.027]
Chocolate with different levels of cocoa solids: Sensorial characterization and acceptability
A.A. Simiqueli*, V.P.R. Minim, A.I. Gomide, R.C.S.N. Silva, L.A. Minim
Federal University of Viçosa, Brazil
[P2.2.028]
Oil-in-water emulsion exhibits bitterness-suppressing effects
D.D. Torrico*, W. Prinyawiwatkul
Louisiana State University Agricultural Center, USA
[P2.2.029]
Improving panelist satisfaction/retention using metrics from industrial/organizational psychology
K.M. Van Haren*, L. Kelly Smalls, A.T. Burngasser
Procter & Gamble, USA
[P2.2.030]
Thermal taster status and oral sensitivity
Q. Yang*1, T. Hollowood2, J. Hort1
1The University of Nottingham, UK, 2Sensory Dimensions Ltd, UK