Page Content

(1) Beautiful mess: Leveraging context evaluations for product guidance Caryn Crawford

(2) How do consumer liking ratings change relative to situational context? Experiencing beer in a taproom versus central location test facilities (CLT). Leigh Enderle

(4) How many consumers are needed for hedonic measurement of overall liking in general sensory studies? Siim Koppel

(7) Personality traits: An important consideration while predicting hedonic rating and preference rank for basic taste solutions based on intensity perception and emotional responses Shilpa Samant

(8) Characterization of oral tactile sensitivity and chewing efficiency across adulthood Curtis Luckett

(11) No rose without a thorn: Adapting traditional sensory methods for testing in garden roses Amy Bowen

(13) Best practices for crafting the business relevant message using quantitative consumer data Amanda Grzeda

(14) Best practices for sharing complex stats and numbers in an easy to understand way Patti Wohnicz

(15) Best practices for communicating descriptive panel results Gail Vance Civille

(16) Best practices for conveying consumer empathy with qualitative research Jenny Braun

(17) The Impact of Priming on Open End Responses in Kids Testing Alissa Galatz

(18) The Variation of Ingredient Reactions due to the Context of Food Applications Mimi Sherlock

(20) Using Implicit Association to identify Sensory Cues which Enhance the Perception of Benefits Greg Stucky

(21) Temporal effects of milk protein palate cleaners on capsaicin mouth burn reduction Ni Cheng

(25) Complimentary use of a sorting task by a trained panel and a modified CATA by consumers to highlight important attributes of edible flowers Alexandra Grygorczyk

(28) From abstract to recognizable: modeling tendencies of a basic salt solution based on affective reactions Sasha Barnett

(32) Exploration of consumers' attitudes to genetically modified (GM) foods and the effect of different labeling schemes on GMO-free products Gillian Dagan

(33) Lexicon development and napping for the sensory description of rye bread in Northern Europe and the United States Meetha Nesam James

(35) Accounting for Taste: Sensory Cohesion and Product Perception Michelle Niedziela

(38) Ranking of Dog Preference for Various Cooked Meats Weilun Tsai

(41) Potential for attitudinal bias in liking scales Pam Hartwig

(45) The effect of test instructions on tetrad performance Sara Burns

(47) Development and application of a lexicon to describe the flavor of sorghum varieties Edgar Chambers IV

(48) Using detailed sensory evaluation to provide the insight needed to drive competitive advantage through packaging Valerie Mialon

(49) Combine & conquer: harnessing the power of comparative and descriptive profiling to understand consumer reactions to subtle product differences in challenging product categories Ellena King

(50) Relationship between individual and consensus descriptive flavor and texture attributes in ground beef patties Hannah Laird

(52) The case for giving consumers a nudge: behavioral economics in consumer science Michelle Niedziela

(54) Application of the emoji facial scale across countries and age groups Grace Deubler

(56) Planning for business relevance when planning sensory difference tests John Ennis

(57) A “magic number”of descriptive panelists does not exist Edgar Chambers IV

(58) Descriptive analysis insights: pros and cons of using consensus vs. individual data collection with and without replication Katie Osdoba

(64) The power of online communities: harnessing co-creation based innovation from concept development through to launch Todd Renn

(65) On developing an instrument to quantify the perception of touch Jeremy Fishel

(66) Making claims that stick: improving claims using consumer neuroscience Michelle Niedziela

(67) Odor Threshold Determinations: Understanding the Assessor Response Michael McGinley

(68) Stepping out of the lab – utilizing the power of sensory DA panels to capture contextual user experience insights Ellena King

(69) Synesthetic Sensory Classification Christopher Leifson

(70) Implicit Measurement in Sensory Testing Caryn Crawford

(71) When Consensus isn’t enough…… Caryn Crawford

(73) Determining the Impact of Roast Degree, Coffee to Water Ratio and Brewing Method on the Sensory Characteristics of Cold Brew Ugandan Coffee Denis Seninde

(74) What are we up to? The sensory for non-food committee's progress through 2018 Kelly Van Haren

(75) Investigation of monosodium glutamate and its substitutes from consumer perceptions, content of umami substances, and enhancement effects in chicken broth Shangci Wang

(76) Effect of Fat and Oil Coating on Dry Cat Food Aroma Properties Huizu Yu

(78) A Study on Consumer Noticeability of Performance Differences of Portable Battery-Operated Devices Jessica Joubert

(79) Generating consumer terminology to understand the effects of smoking method and type of wood on the sensory properties of smoked meat Chetan Sharma

(80) Consumer insights on strawberry fruit on the bottom Greek yogurt using qualitative multivariate analysis Lauren Sipple

(82) Does time of day of a CLT influence US consumer acceptability of hot and spicy-pepper flavored snacks? Margaret Hinds

(83) Drivers of liking for smoked pulled pork Marianne Swaney-Stueve

(84) Creating More Flexible and Efficient Panel Training Techniques Michael Tassos

(87) Determination of Drivers of Liking of Rye Breads in Estonian and U.S. Market Gongshun Yang

(90) Willingness to eat an Insect based product and Impact on Brand Equity: A Global Perspective Mauricio Castro

(91) Influence of mouth behavior and bitterness sensitivity on consumer acceptability of packaged salads Tara Egigian

(92) Understanding how consumers determine the readiness of wheat and corn dough using the think aloud technique Edgar Chambers IV

(93) Multi-sensory Perception of Chemical Heat. Robert Pellegrino

(95) The use of liking scores, emotional response terms, and emojis to determine the best way to discriminate consumer response to beer samples Amy Noga Donelan

(101) Generating concentration-response functions for taste stimuli and identifying taste phenotypes through the TaStation(TM): an automated high throughput system for the measurement of human taste Mariah Stewart

(104) Context setting for improved understanding in design thinking and product research Melissa Jeltema

(02) Keynote: From Frustrated to FOCUSED: Coming to Your Senses for Increased Confidence in Communication Debbie Peterson

(03) Keynote: From Frustrated to FOCUSED: Coming to Your Senses for Increased Confidence in Communication Debbie Peterson

(05) The Three Phases of a Career in Sensory (plus facts, figures, and things they never tell you) Chris VanDongen

(01) Workshop: Industry View: Best Practices for Story-telling with Data Katie Marston

(001) Workshop: Inside Out and Outside in: Cultural Sensibility and Globalization Kavita Avula

(002) Workshop: The Business Case for Taking Sensory Global Bob Baron

(04) Workshop: Global Research: The How To's Daniela Garaiz