Posters

Speed Posters

Thursday, October 27 • 9:00–9:50 a.m.
Capitol Ballroom

Selected poster presenters will present their research in three slides and no more than 5 minutes. Many diverse topics and points of view will be presented in a short period of time.

Posters listed with a * below indicate Speed Posters.

Poster Topics

Basic Science

7. Effect of tapioca flour (TF) on sensory flavor and texture profiles and physicochemical attributes of cooked low fat chicken breast patties
Debolina Chatterjee, US National Popultry Research Center, USDA-ARS 

* 8. A comparison of sensory attributes of fruits and vegetables dried using solar and electric forced-air dehydrators
Edward Crossen, Brigham Young University 

9. Characterization of dairy and dairy alternative milk beverage
Kathryn Fox, Ingredion Incorporated 

Design Phase and Results Validation

* 13.  Beyond hedonics: Emotions, neuroscience, and sensory marketing in product design
Michelle Niedziela, HCD Research 

Early Research

15. Evaluating acceptance of vaginal applicators using preference mapping
John Hayes, Penn State University

* 16. Does a change in data capture method affect sensory descriptive analysis results?
Sara King, Compusense Inc.

17. The world of food texture: Defining characteristics and areas of overlap
Shannon Gibbons, Sensory Spectrum

* 18. Expert panel co-creation: The use of expert panels to identify and describe successful flavor pairings—A powerful tool to shorten the development process
Shannon Gibbons, Sensory Spectrum

19. Effect of fertility soil on flavor attributes of Vidalia Sweet Onion (Allium cepa L.) and their relationship with consumer preference and onion chemical compounds
Gabriela Sanchez Brambila, USDA-ARS

Marketing Insights 

* 20. A practical approach to determine the 'unique' contribution of correlated attributes to the consumers' overall impression of a product
Lotika Savant, Nestle

Methods 

21. Peach lexicon and a look into deeper quality analyses
Catherine Belisle, University of Georgia

22. Shelf-life study: Lactose and sugar-free chocolate
Helena Bolini, UNICAMP

23. Open frontiers of innovation and development with consumer research: A case with chewing gum mint falvor
Helena Bolini, UNICAMP

24. Comparison of sensory testing between different panels on flavor characteristics of coffee  
Edgar Chambers IV, Kansas State University Sensory Analysis Center 

25. Documenting the relationship between scent character, rest time, and fatigue in descriptive analysis panellists
Alison Burngasser, Procter & Gamble 

26. Comparative study on practicability of 9-point hedonic scale and 5-point hedonic scale for beverages
Minghua Cheng, Herbalife International Inc.

27. Fragrance needs
Caryn Crawford, Q Research Solutions

28. Application of automated facial expression analysis and qualitative analysis to assess emotional and descriptive responses to off-flavors in milk beverages 
Courtney Crist, Virginia Tech

29. Association between CATA and hedonic data: A study on the visual characteristics of dry dog food by consumers in the U.S.
David Gomez, Sensory Analysis Center, Kansas State University

30. Using temporal check-all-that-apply (TCATA) to investigate dynamic perceptions of sensory attributes and food-evoked emotions during yogurt consumption
Margaret Hinds, Givaudan Flavors Corp.

31. Determination of the sensory flavor attributes of smoked food products
Taylor Jaffe, Kansas State University Sensory Analysis Center 

32. Alternatives to just about right scales for obtaining feedback on product diagnostics
Christie Ledeker, McCormick & Co.

* 33. Maximizing candle fragrance evaluation 
Rhoda Makled, Q Research Solutions

34. Understanding challenging flavor profiles through a unique approach of decoupling the sensorial experience
Natalie McElwee, Givaudan Flavors Corp. 

35. Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA)
Kenneth McMahon, Washington State University

36. When time is of the essence—Rapid mapping of emotional and sensory characteristics of products
Valerie Mialon, MMR Research Worldwide

37. Gamification—What sensory research can learn from engaging consumers
Valerie Mialon, MMR Research Worldwide 

38. The reality of difference testing—A practical appraisal of tetrad, triangle, and A-not-A
Valerie Mialon, MMR Research Worldwide

39. Olfactory performance can be influenced by background noise, positive concurrent feedback and the presentation order of olfactory tests
Robert Pellegrino, Smell and Taste Clinic, TU Dresden

40. Characterizing dynamic sensory properties of nonnutritive sweeteners with temporal check-all-that-apply (TCATA)
Maridel Reyes, Pennsylvania State University 

41. Using complexes to shorten descriptive analysis training time in an industrial setting
Ali Schultz, New Belgium Brewing Company

42. Comparing emotion measurements: CATA vs. visual stimuli
Christina Sipes, Diageo

43. Possibility of visually impaired/blind people as descriptive trained panel: The initial stage
Edgar Chambers, Sensory Analysis Center—Kansas State University

44. Evaluation of aromatic attributes of fragrances with different preparation methods 
Kadri Koppel, Sensory Analysis Center—Kansas State University

45. A new indirect approach for capturing emotion in product research
David Thomson, MMR Research Worldwide

* 46. Integrating implicit and explicit emotional assessment of pleasurable meal experiences
Alexandra Walsh, Virginia Polytechnic Institute and State University

47. Sensitivity and usefulness of tetrad testing compared to triangle testing on beverages containing high potency sweeteners
Stephanie Williams, Nestle Health Science

* 48. Utilizing mobile olfactive technology with ASTM standards to evaluate product performance on odor elimination
Deborah Wright, Q Research Solutions

Sensometrics 

49. What really went wrong? A comparison of two approaches to penalty analysis
Michael Gasho, PepsiCo Sensory & Consumer Product Insights

50. Descriptive aroma volatiles of four commercial coffees prepared using four brew methods
Alejandra Ochoa, Texas A&M University

Sensory & Consumer Behavior 

51. Descriptive aroma and flavor attributes of four commercial coffees prepared using four brew methods
Blythe Beavers, Texas A&M University

53. Preference testing of novel fortified blended foods with infants and young children in Tanzania
Sirichat Chanadang, Sensory Analysis Center, Kansas State University

54. Motivations for food consumption during specific eating occasions in Turkey
Sirichat Chanadang, Sensory Analysis Center, Kansas State University

55. Sensory profiles, consumer acceptance, and palatability of dry dog food manufactured with sorghum 
Brizio Di Donfrancesco, Sensory Analysis Center—Kansas State University

58. Are advertising over-quotas required for comprehensive product understanding?
Amanda Grzeda, PepsiCo

59. Are grid questions reliable for mobile surveys?
Pam Hartwig, Nestle Nutrition R&D

60. Comparison of menu-based or adaptive choice based conjoint analysis to identify consumer desires for protein bars and beverages
Will Harwood, North Carolina State University

61. Flavor, acceptance, and antioxidant content of pomegranate juice and green tea blends
Kadri Koppel, Kansas State University

* 62. A cross-cultural comparison of purchasing intentions, natural product packaging design, and labeling information of naturally developed Moringa based beverages by Bangladeshi and German consumers
Md Kamal Hossain, University of Kassel

63. Effects of gender, age, and product usage frequency on the overall acceptance of various foods in central location tests
Laura Jefferies, Brigham Young University

64. The role of segmentation in understanding consumers’ emotion for coffee
Erica Kenney, Department of Food Science and Technology, University of Georgia

65. Korean consumers’ food texture evaluation using lexicons in four different languages
Juyoung Kim, Pusan National University

66. The effects of wine components on the sensory perception of wine faults
Daniel Kim, LCBO/University of Guelph

67. Pre-thickened beverage products for Dysphagia Diet: Sensory profiling and external preference mapping
Han Li, Kansas State University

* 68. Investigating the impact of the “all-natural” labeling on perceived food quality and liking using immersive technologies
Rebecca Liu, The Ohio State University

70. Assessing the impact of value perceptions and a product reward option on product evaluations
Patti Wojnicz, P&K Research

72. Sparkling wine sweetness: Its influence on sensory properties and consumer acceptance
Kenneth McMahon, Washington State University

73. Calibrating panelists at international locations can be challenging, even with similar and identical sensory languages—Cross cultural differences can contribute to variability
Antoinette Morano, Nomacorc

74. Tasteful packaging: How health and ethical messaging can affect the consumer experience
Michelle Niedziela, HCD Research

75. Does context really matter? Understanding how the application context may affect results when applying personal care products
Kari O'Brien, Blueberry

76. The role of temporality and label on consumer acceptance of natural sweetener blends in protein beverages 
Megan Parker, FBNS Department, Southeast Dairy Foods Research Center, NCSU

77. Apple workshops—Liking of apple and other fruits among children
Laila Seppa, Kansas State University

78. Connecting the dots between commodity ingredients and descriptive sensory research
Anita Sisopha, ACCE International 

80. Healthy vs. wealthy snacks: Exploring consumer perceptions and identifying sensory cues
Kristen Robeson, Blueberry

Similarity & Difference 

79. Study on how sweetness perception in milk products influences overall product acceptability among adults and children in Asian countries
Li Jiuan Tan, Abbott Nutrition Asia