Session 1

H-P. Piepho, E. Kalka

Threshold models with fixed and random effects for ordered categorical data

Session 2

M. Bom Frøst, G.B. Dijksterhuis, W.L.P. Bredie, H. Heymann, M. Martens

Analysing time-intensity data with non-centred Principal Component Analysis (PCA) and Partial

Least Squares Regression (PLSR) with Jack-knifing as validation tool

S. Echols, A. Lakshmanan, S. Mueller, F. Rossi, A. Thomas

Parametric Modeling of Time Intensity Data Collected on Product Prototypes Generated From a

Fractional Factorial Experiment to Quantify Sources of Texture Variability

R. A.de Wijk, L. J. van Gemert, R. H. Jellema, G. B. Dijksterhuis, J. F. Prinz, H. Weenen

Relating perceived temporal change of sensory attributes in semi-solids to oral physiology

Session 3

M. Vichi

Clustering and Data Reduction Models for Three-way Preference Data

C. Deppe, R. Carpenter, B. Jones,

Designs for multi-session sensory trials with preparation constraints where control products are

included in the product range

J. Pagès, E.Périnel

Optimal nested cross-over designs in sensory analysis

Session 4

A.S. Busch, M. Meyners, U. Fischer

Relating instrumental and sensory data for German Riesling wines by means of PLS

S-J. Chung, H. Heymann, I.  Gruen

Application of Partial Least Square analysis (PLS) and General Procrustes analysis (GPA) in

understanding the relationships between sensory descriptive and headspace flavor profiles

D. Bertrand, C.  Prost, A. Hallier, P. Courcoux

Characterisation of the semantic similarities between descriptors of odours

August 1

Session 5

E. P. Köster

The psychology of food choice: some old and new approaches

Session 6

E.P.P.A. Derks, J. A. Westerhuis, A. K. Smilde, B. M. King

Multi-block methods in sensory analysis: a comparison of consensus methods by means of a flavor

language case study

G. Dijksterhuis, H. Martens, M. Martens

GPA-PLSR: An integrated technique for analysing sensory science data

M. Meyners

Methods to analyse sensory profiling data – a comparison

Session 7

F. S. Fogliatto, S. L. Albin

Indirect pairwise comparison method – An AHP-based procedure for sensory data collection and

analysis in product development and reliability tests

C.A.A. Duineveld, P. Arents, B. M. King

Determination of equivalence between intensity scales by means of paired comparison

P. B. Brockhoff

The statistical power of replications in difference tests

Session 8

F. Westad, M. Hersleth, P. Lea, H.  Martens

Variable selection in PCA in sensory and consumer data

F. Listov-Saabye, L. Wienberg, M. Marten

Consumer Segmentation based on hedonic test and Sensory profiling of Aquavit

August 2

Session 9

B. Cullis, A.B. Smith, R. Thompson

Multiplicative mixed models for the analysis of sensory evaluation data

S. Le Dien, J. Pagès

Hierarchical Multiple Factor Analysis: Comparison of sensory profiles stemming from an

initiated panel and a set of trained panels

G. Gabrielsen

Handling individual scales in determining preferences functions

Session 10

V-V. Mattila

Semantic analysis of speech quality in mobile communication: descriptive language development

and mapping to acceptability

R.Linder, S. J. Pöppl

Food Quality Assurance Applying a Sophisticated Neural Network to Olfactory Signals

M. Hanafi, E. M. Qannari, Ph. Courcoux, G. Organ

Analysis of sensory profiling data : from discrimination to description

Posters

In alphabetical order of presenting authors

P. Arents, C.A.A. Duineveld, B. M. King

Sensory equivalence testing – the reversed null hypothesis and the size of a difference that matters

J. Purdy, G. Armstrong, H. McIlveen, P.  O’Donoghue

Development of a model to predict consumer acceptance of cottage pie from sensory quality and salt

content

R. K. Boccorh, A. Paterson

Variations in flavour stability in lager beers

P. B. Brockhoff

Statistical testing of individual differences in sensory profiling

L. W. Frandsen, G. B. Dijksterhuis, P. Brockhoff, J. H. Nielsen

An Implicit Acceptability Test in Comparison to Sensory Profiling

E. Mehinagic, D. Bertrand, R. Symoneaux

Relationship between Visible-NIR spectroscopy and sensory analysis of apples

J.  Meier, A. Ruehlmann

Differentiation of granola bars and sports bars by sensory evaluation: Does the sample presentation

influence the results?

N.M. Faber, J. Mojet, A.A.M. Poelman

Improvement of Consumer Fit in Preference Mapping

Ch. Narain, A. Paterson, E.  Reid, J. R. Piggott

Consumer preference in commercial UK filter coffee blends

Ch. Tang, K. Kooken

Attitudinal Consumer Segmentation: A Latent Class Clustering Approach

J.  Kosmider, M.  Zamelczyk-Pajewska

Odour intensity assessments using GC-ANN method