NEW TRENDS IN SENSORY EVALUATION OF FOOD AND NON-FOOD PRODUCTS

proceedings

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List of full papers in proceedings


1


Some new and easy ways to describe, compare, and evaluate products and assessors

H. Abdi & D. Valentin


2


Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments

B.Patris, V.Gufoni, S. Chollet & D. Valentin


3


Using group focus to study the representation of wine in Vietnam

V.B.Do, B. Patris & D. Valentin


4


The emotional power of odors: Identifying the dimensions referring to feelings produced by odors

C. Chrea, S. Delplanque, D. Grandjean, I. Cayeux, B. Le Calvé, C. Margot, M.I. Velazco, D. Sander & K. Scherer,


5


Consumer liking of Thai mangoes

T. Ngarmsak & K. Natachai


6


Sensory characteristics and preference mapping of breast and thigh chicken meat from commercial broiler and crossbred chickens

K. Nantachai, N. Hongphan & S. Tamangklang


7


Green tea flavor description: A focus on differences in green and brown flavor notes

J. Lee, D.H. Chambers & E. Chambers IV


8


Linkage between an adapted Free Choice Profiling (FCP) method and instrumental analysis based on a Thai chilli paste product

K. Ratchatachaiyos, B. Leenanon, S. Lertsiri, M. Meenune & W. Posri


9


Descriptive analysis of mango gel snacks

A. Ekpong, T. Ngarmsak. & R.J. Winger


10


How does culture affect food perception and description? Contrasting French and Vietnamese panelists on soy-yogurts

V.P. Tu, D. Valentin, F. Husson, A. Sutan, D.T. Ha & C. Dacremont


11


How to describe the handle of fabrics? A focus on Grainy, Harsh, Rough and Raspy perception.

L. Pelletier, I. Soufflet & C. Dacremont


12


Evaluating stability of restructured pork added with ginger extracts by means of chemical and sensory analysis

N.M. Dang


 

 

 
 

 

 
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