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Posters

Poster Schedule

Schedule is subject to change.

Wednesday, September 17

Thursday, September 18

Speed Posters

Selected poster presenters will present their research in three slides (not including the title slide) and no more than 5 minutes. Many diverse topics and points of view will be presented in a short period of time.

• 13. Rachel Antenucci. Non-nutritive sweeteners are not supernormal stimuli
• 14. Michelle Niedziela. Differentiation: Methodology for testing liking and intensity
• 19. Lauren Dooley. Rapid category understanding: An alternative approach for competitive assessment using consumer-generated CATA
• 23. Alexandra Grygorczyk. Too many questions, not enough room in the design! How combining conjoint data with follow-up preference questions can provide valuable insights
• 25. Huajing (Jing) Xing. Application of conceptual profiling to GI antacid tablet and chewable product category
• 39. Toral Zaveri. Improving acceptability of vaginal drug delivery systems by using sensory methods
• 40. Darla Hall. Integrating qualitative and quantitative methods to build a dynamic narrative for product optimization
• 46. Daniel Kim. Understanding the impact of 4-ethylphenol and 2-isopropyl-3-methoxypyrazine on the acceptability for sale of Ontario Riesling wines
• 56. Jenny Wu. Global exploration of consumer psychographics for the phytonutrient supplement product category in the abstract database
• 59. Nadia Byrnes. Significant relationships between liking of sampled spicy foods and self-report and behavioral measures of risk-related personality traits

Poster Topics

Ingredient Research

• 11. Determination of 4-ethyl catechol in faulted wine using sensory evaluation and the electronic tongue
  Carolyn Ross, Washington State University
  -View abstract-
• 12. In search of the ideal high intensity sweetener: understanding the impact of repeated consumption using temporal sequential profiling
  Valerie Mialon, MMR Research Worldwide
  -View abstract-
  
• 13. Non-nutritive sweeteners are not supernormal stimuli
  Rachel Antenucci, Pennsylvania State University
  -View abstract-
  

Method Research

• 14. Differentiation: Methodology for testing liking and intensity
  Michelle Niedziela, HCD Research
  -View abstract-
  
• 15. Effects of background sound on consumers’ sensory discriminatory ability among foods
  Robert Pellegrino, University of Arkansas
  -View abstract-
• 19. Rapid category understanding: an alternative approach for competitive assessment using consumer-generated CATA
  Lauren Dooley, Kellogg
  -View abstract-
• 21. Temporal dominance of sensation as new tool for sensory shelf life in food products
  Silvia Peleteiro Costa, Leatherhead Food Research
  -View abstract-
  
• 22. Test methodology comparison for fragrance screening: forced choice vs. rating scales
  Marie-Vee Santana, Procter & Gamble
  -View abstract-
• 23. Too many questions, not enough room in the design! How combining conjoint data with follow-up preference questions can provide valuable insights
  Alexandra Grygorczyk, Vineland Research and Innovation Centre
  -View abstract-
• 24. Utilizing CATA analysis to help differentiate across a range of prototypes to ensure strategic objectives are met
  Lisa McGurk, Blueberry
  -View abstract-

Product Optimization

• 25. Application of conceptual profiling to GI antacid tablet and chewable product category
  Huajing (Jing) Xing, GlaxoSmithKline
  -View abstract-
• 26. Aspirations to attributes: Linking aspirational personas to desired product attributes in the homecare category
  Lauren Yourshaw, Blueberry
  -View abstract-
• 27. Assessing variability in product quality
  Jeff Kerr, P&K Research 
  -View abstract-
• 28. Comparing the results of check-all-that-apply questions versus open-ended questions in angel food cake
  Marianne Swaney-Stueve, Kansas State University
  -View abstract-
• 29. Consumer profiling with CATA to determine optimal flavor attributes for a product
  Margaret Hinds, Givaudan Flavors
  -View abstract-
• 30. Consumer sensory evaluation and validation of baking time using various heating methods on frozen ready-to-bake peach pastries
  Malori Comer, California Polytechnic State University
  -View abstract-
• 31. Cross-category market mapping of mango-flavored products as inspiration for new product development
  Collette Perozzi, Givaudan Flavors
  -View abstract-
• 32. Drivers of vaginal drug delivery system acceptability from internet based conjoint analysis
  Rachel Primrose, Pennsylvania State University
  -View abstract-
• 33. Formulations: a stable chemical/sensory equivalent to natural products for permeation/package testing
  Roger Bleiler, Mocon Inc.
  -View abstract-
• 34. Hedonic data analysis of the shelf-life of ready-to-drink mango nectar with sweeteners and fructooligosaccharide
  Helena Bolini, Universidade Estadual de Campinas
  -View abstract-
• 35. How does product preparation affect sensory properties? An example with coffee
  Karolina Sanchez, Kansas State University
  -View abstract-
• 36. How does seasonal variation affect flavor profile? A case study with black walnuts
  Catherine Lynch, Kansas State University
  -View abstract-
• 37. Impact of food consistency in dynamic perception of simple model systems
  Silvia Peleteiro Costa, Leatherhead Food Research
  -View abstract-
  
• 38. Impact of storage time on consumer preference of chocolate with high-intensity sweeteners
  Helena Bolini, Universidade Estadual de Campinas
  -View abstract-
• 39. Improving acceptability of vaginal drug delivery systems by using sensory methods
  Toral Zaveri, Pennsylvania State University
  -View abstract-
• 40. Integrating qualitative and quantitative methods to build a dynamic narrative for product optimization
  Darla Hall, Research Vibe, LLC
  -View abstract-
  
• 41. Investigating potassium chloride as a salt replacer in food products—How much is too much?
  Meghan Kane, Pennsylvania State University
  -View abstract-
  
• 42. Sensory characterization of dry dog food with different fiber composition
  Brizio Di Donfrancesco, Kansas State University
  -View abstract-
• 43. Sensory characterization of Marquette and Frontenac wine grape cultivars by descriptive analysis
  Emily Del Bel, University of Minnesota
  -View abstract-
  
• 44. Sensory profile and consumer study: Preferences and descriptor terms of low-calorie and lactose-free chocolate
  Helena Bolini, Universidade Estadual de Campinas
  -View abstract-
• 45. The effect of consumption temperature on sensory characteristics and consumer acceptance of milk
  Katherine Gallo, Kansas State University
  -View abstract-
• 46. Understanding the impact of 4-Ethylphenol and 2-Isopropyl-3-methoxypyrazine on the acceptability for sale of Ontario Riesling wines
  Daniel Kim, University of Guelph
  -View abstract-
  
• 48. What happens to the product when consumers don’t follow preparation instructions? An example of a descriptive sensory tolerance test for cooked porridge.
  Sirichat Chanadang, Kansas State University
  -View abstract-

Sensory & Consumer Behavior

• 49. Beyond acceptance: Aligning sensory cues with product function, emotional impact, and acceptance
  Lydia Lawless, Sensory Spectrum
  -View abstract-
  
• 51. Considerations and implications of including auxiliary products in design CLTs for benchmarking purposes: Case studies from industry
  Catherine Lee, General Mills
  -View abstract-
• 52. Development and validation of screening tools for classification consumers of food products based on eating healthy criteria
  Edgar Chambers, Kansas State University
  -View abstract-
• 53. Do claims really make a difference to the price consumers are willing to pay? A study of the price sensitivity meter with orange juices
  Silvia Peleteiro Costa, Leatherhead Food Research
  -View abstract-
• 55. Exploring how the perception of ethanol and alcoholic beverage liking relate to alcohol misuse
  Alissa Allen, Pennsylvania State University
  -View abstract-
• 56. Global exploration of consumer psychographics for the phytonutrient supplement product category
  Jenny Wu, Amway
  -View abstract-
• 57. Informational bias and demographic crossover in Curcumin Dairy Mocha Bar evaluation seen between new recruits and seasoned NCO military leaders
  Alan Wright, U.S. Army, NSRDEC
  -View abstract-
  
• 58. Investigation of facial coding as a means of evaluating NPD concepts
  Valerie Mialon, MMR Research Worldwide
  -View abstract-
  
• 59. Significant relationships between liking of sampled spicy foods and self-report and behavioral measures of risk-related personality traits
  Nadia Byrnes, Pennsylvania State University
  -View abstract-
  
• 60. Taking the consumer pulse on sustainability
  Silvia Peleteiro Costa, Leatherhead Food Research
  -View abstract-
• 61. The effect of chronic stress on consumer sensory perception
  Curtis Luckett, University of Arkansas
  -View abstract-
  
• 62. Understanding the gap in consumer expectations: A focused and innovative sensory and consumer approach
  Sarah Kirkmeyer; Givaudan Flavors
  -View abstract-
  

Similarity & Difference

• 63. Comparison of triangle and tetrad discrimination testing of a variety of products
  Sara Carlisle, University of Tennessee—Knoxville
  -View abstract-
  
• 65. Perceptual maps of chemesthetic stimuli in Spanish and English speakers
  Nadia Byrnes, Pennsylvania State University
  -View abstract-
  
• 67. Using a consensus degree of difference scale as an alternative to triangle testing
  Gail V. Civille, Sensory Spectrum
  -View abstract-