(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