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Session 83G |
Thursday AM
Sensory Evaluation: General
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| Sponsor: | Sensory Evaluation Division |
| Time: | 8:30 AM- 12:00 PM |
| | 83G-1 | Quality changes in stored chocolate by instrumental and sensory techniques
L. M. ANDRAE, S.-Y. Lee, N. J. Engeseth |
| | 83G-2 | Metallic sensations from oral and retronasal perception of ferrous sulfate
J. LIM, H. Yang, H. T. Lawless |
| | 83G-3 | Increasing calcium intake through calcium chloride fortification of beverages
J. I. ELEDAH, M. A. Drake, J. C. Allen |
| | 83G-4 | Exploring consumer attitudes and acceptance of sweetpotato products
M. A. DRAKE, V.-D. Truong, J. W. Kimber, R. Townley, N. J. Cafasso |
| | 83G-5 | Best estimated aroma and taste detection threshold for guaiacol in water and apple juice
T. A. EISELE, M. J. Semon, M. Gibson, J. Green, J. A. Robbins |
| | 83G-6 | Correlation of instrumental measures of saliva turbidity and perceived astringency of metallic salts
K. W. CHAPMAN, H. T. Lawless |
| | 83G-7 | Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings
C. HAN, C. L. Lederer, M. R. McDaniel, Y. Zhao |
| | 83G-8 | Consumer acceptance of soy fortified dairy ice creams
K. G. FRIEDECK, M. E. Carunchia-Whetstine, P. D. Gerard, M. A. Drake |
| | 83G-9 | Effects of taste and product acceptance on consumer perceptions of healthfullness
A. Harman, A. V. CARDELLO, L. L. Lesher |
| | 83G-10 | Effect of high pressure processing on sensory attributes and acceptability of scrambled egg products
A. O. WRIGHT, G. D. Sadler, C. P. Dunne |
| | 83G-11 | Effect of light vs. dark, product name, and product type on consumer acceptance
H. G. Schutz, A. O. WRIGHT, A. V. Cardello, R. Bell, L. L. Lesher |
| | 83G-12 | Effect of sensory characteristics and non-sensory factors on the consumer liking for various tea products
H. Cho, S. Chung, K. O. KIM |
| | 83G-13 | A comparison of category and line scales with different number of categories and/or lengths under two different experimental protocols
J. Park, M. A. O'Mahony, K. O. KIM |
| | 83G-14 | Microstructure and textural properties of reduced fat White fresh cheeses manufactured with fat replacers from protein and carbohydrate nature
I. LOZANO-CASTAÑEDA, C. Lobato-Calleros, E. J. Vernon-Carter, O. Sandoval-Castilla |
| | 83G-15 | Optimizing consumer sensory quality of juice blends prepared from sweet potato, mango, and pineapple
D. PURNAMASARI, W. Prinyawiwatkul, A. E. Bond |
| | 83G-16 | Enhancing the oxidative stability of potato chips with expeller pressed soybean oil
K. WARNER |
| | 83G-17 | Identifying consumer sensory attributes critical to acceptance and purchase decision of a butter cake product made predominantly from rice flour
A. E. BOND, W. Prinyawiwatkul |
| | 83G-18 | Consumer acceptance and purchase intent of a novel calcium-enriched chewable milk candy
N. R. PAVON, S.-O. Fernandez-Kim, W. Prinyawiwatkul, P. Chompreeda, C. Glenn |
| | 83G-19 | Tracking changes in consumer purchase decision: An impact of soy isoflavone, lutein or natural cane juice present in the products
M. GUTIERREZ, W. Prinyawiwatkul, N. R. Pavon, J. A. Walker |
| | 83G-20 | Impact of racial differences on consumer acceptance and purchase decision of bottled tea products
T. ETHEREDGE, C. T. Pollet, W. Prinyawiwatkul |
| | 83G-21 | Sensory evaluation of sterilized scrambled eggs by radio frequency energy
Y. WANG, K. Luechapattanaporn, J. Wang, S. Clark, J. Tang, L. M. Hallberg |
| | 83G-22 | Expert panel evaluation of rehydrated food particulates
A. MARABI, U. Thieme, I. S. Saguy |
| | 83G-23 | Sensory quality of stored eggs from commercial hens fed soybean soapstock
V. PARDIO, L. Landín, K. Waliszewski, A. Bringas |
| | 83G-24 | Apple juice: Sensory profiles, consumer preference and chemical components mutually correlated by chemometric techniques
T. AISHIMA, K. Iizuka, S. Shigehara, K. Morita, S. Takasaki |
| | 83G-25 | Testing contrary sensitivity predictions based on the Sequential Sensitivity Analysis model and the Conditional Stimulus model using 3-AFC tests
H.-S. LEE, M. A. O'Mahony |
| | 83G-26 | Effect of shiitake(Lentinus edodes P.) mushroom powder and sodium tripolyphosphate on texture and flavor of pork patties
S. S. CHUN, E. Chambers, IV, D. H. Chambers |
| | 83G-27 | Using Kano methodology to classify sensory and performance characteristics that drive consumer acceptance in beef patties
P. H. MATSUNAGA, A. J. Poloni, M. Fonseca, M. T. E. L. Galvão |
| | 83G-28 | Relating consumer and descriptive profiles of stored roasted peanuts using partial least squares regression (PLSR2)
C. M. LEE, A. V. A. Resurreccion |
| | 83G-29 | A comparison of the BITE master II and instrumental texture profile analysis for measuring cheese hardness
R. K. GANDHAPUNENI, J.-F. Meullenet |
| | 83G-30 | Descriptive sensory characteristics of beef jerky prepared different methods
J. H. LEE, E. Chambers, D. H. Chambers, K. B. Chin, R. Y. Kim, S. S. Chun, J. S. Oh |
| | 83G-31 | Vanilla flavoring type and labeling affects consumer liking of ice cream
A. R. PARKER, M. P. Penfield |
| | 83G-32 | Determination of cooked rice texture by instrumental and sensory evaluation and their correlation
A. HAN, W. K. Chung, J.-F. Meullenet |
| | 83G-33 | Development of a dynamic hedonic scale for children sensory evaluation
S. CHEN, R. Y. Liu |
| | 83G-34 | Flavor threshold of high oryzanol (5%) rice bran oil in whole milk powder
A. COFFEE, J. U. McGregor, J. Rieck |
| | 83G-35 | Physical and sensory evaluation of calcium fortified low-calorie vegetable soup enriched with soluble dietary fiber
E.-C. NG, L.-M. Chow, C.-L. Chia, K. J. Prusa |
| | 83G-36 | Application of sweetness inhibitor (±2-(4-Methoxyphenoxy)propanoic acid) to modify sweetness and to improve shelf life and texture in pound cake
S.-K. LEE, J.-Y. Kim, Y.-R. Kim, S.-K. Park |
| | 83G-37 | Sensorial and instrumental evaluation of triticale and wheat breads
P. Alarcon-Chavira, B. J. RODRIGUEZ-TERRAZAS, R. Olivas-Vargas, G. V. Nevárez-Moorillón, M. G. Gastelum-Franco, M. Bejar |
| | 83G-38 | Effect of body mass index in acceptability of regular and light drinking yoghurt
G. ARTEAGA, M. Yeverino, Y. Gracia |