Food Quality and Preference

VOLUME 10 1999

CONTENTS

Volume 10 Number 2 March 1999

83 Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and
health concern
P. KAHKONEN, H.TUORILA (Finland)

93 Measuring food liking in children: a comparison of non verbal methods
F. LEON,T. COURONNE, M.C. MARCUZ, E.P. KOSTER (France)

101 Application of sensory analysis to champagne wine characterisation and discrimination

A.VANNIER, O.X. BRUN, M.H. FEINBERG (France)

109 Oral sensations associated with the flavan-3-ols (+)-catechin and (—)-epicatechin

S. KIELHORN (Germany), J. H.THORNGATE III (USA)

117 Consumer preferred hot beverage temperatures
C.P. BORCHGREVINK, A.M. SUSSKIND, J.M.TARRAS (USA)

123 Toddlers' acceptance of whole maize meal porridge fortified with Ferrous Bisgiycinate

A.C. BOVELL-BENJAMIN, L.H. ALLEN, J.-X. GUINARD (USA)

129 Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties

K.J. SIEBERT (USA)

139 Food preferences among the Polish young adults

E. BABICZ-ZIELINSKA (Poland)

147 Consumer acceptance, consumption and sensory attributes of spreads made from designer fats

M. MICHICICH, Z.VICKERS, M.C. MARTINI, J.B. LABAT (USA)

155 Book review
157 Editorial
159 Calendar

FoodQuality and Preference

VOLUME 10 1999

CONTENTS

Volume 10 Number 3 May 1999

161 Comparison of sensory panels: a ring trial

J.A. McEWAN (UK)

173 Mustard discrimination by same-different and triangle tests: aspects of irritation, memory and T criteria

B. ROUSSEAU (USA), M. ROGEAUX (France), M. O'MAHONY (USA)

185 The relevance of initial hedonic judgements in the prediction of subtle food choices

C.M. LEVY, E.R KOSTER (France)

201 Analysis of ranked preference data using latent class models
E. VIGNEAU, Ph. COURCOUX, M. SEMENOU (France)

209 A comparison of design and analysis techniques for mixtures
T. N/ES, F. BJERKE, E.M. F/ERGESTAD (Norway)

219 Perceptual maps of photographs of carbonated beverages created by traditional and free-choice profiling

J.R. ELMORE, H. HEYMANN (USA)

229 Calendar

Food Quality and Preference

VOLUME 10 1999

I CONTENTS

Volume 10 Number 4/5 July/September 1999

231 Sense and Sensibility

The 3rd Pangborn Sensory Science Symposium, Alesund, Norway 9-13 August 1998
E. RISVIK (Norway)

233 A philosophy for sensory science
M. MARTENS (Denmark)

245 Consumer data—sense and nonsense

H.G. SCHUTZ (USA)

253 Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir

wines
V. AUBRY, P. SCHLICH, S. ISSANCHOU, P. ETIEVANT (France)

261 The influence of socio-economic background on perceptions of vegetables among Scottish primary school

children
I A. BAXTER, M.J.A. SCHRODER, J.A. BOWER (UK)

273 Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of

soymilk astringency
S. COURREGELONGUE (UK), P. SCHLICH (France), A.C. NOBLE (USA)

281 The impact of geographic origin, vintage and wine estate on sensory properties of Vitis vinifera cv. Riesling wines

U. FISCHER, D. ROTH, M. CHRISTMANN (Germany)

289 Preference for tomatoes, affected by sensory attributes and information about growth conditions

L. JOHANSSON, A. HAGLUND, L. BERGLUND (Sweden), P. LEA, E. RISVIK (Norway)

299 Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin

(M. longissimus dorsi) from Hampshire crosses with and without the RN~ allele
L. JOHANSSON, K. LUNDSTROM, A. JONSALL, T. LUNDH (Sweden)

305 Instrumental and sensory analysis of fresh Norwegian and imported apples
A.M. KARLSEN, K. AABY, H. SIVERTSEN, P. BAARDSETH, M.R. ELLEKJ/ER (Norway)

315 Changes in bitterness as beer ages naturally
B.M. KING, C.A.A. DUINEVELD (The Netherlands)

325 Descriptive analysis of complex odors: reality, model or illusion?

H.T. LAWLESS (USA)

333 On the intersection of products and concepts: opportunities for sensory analysis to improve the commercial

development process
H.R. MOSKOWITZ (USA)

343 Effect of viscosity, temperature and pH on astringency in cranberry juice

H. PELEG (Israel), A.C. NOBLE (USA)

349 Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods

J. PRESCOTT (New Zealand)

357 Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy

snacks
K. ROININEN, H.TUORILA (Finland)

367 Effect of information and extended use on the acceptance of reduced-fat products

K. STUBENITSKY, J.I. AARON, S.L. CATT, D.J. MELA (UK)

377 Quality function deployment in the chocolate industry
J.VIAENE (Belgium), R. JANUSZEWSKA (Poland)

387 European strawberry yogurt market analysis with a case study on acceptance drivers for children in Spain using

principal component analysis and partial least squares regression
C.D.W.WARD (USA), C.S. KOEFERLI, P.P. SCHWEGLER, D. SCHAEPPI (Switzerland), L.E. PLEMMONS (USA)

401 Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor

C.YACKINOUS,C.WEE,J.-X.GUINARD (USA)

411 Laboratory hedonic ratings as predictors of consumption
E.H. ZANDSTRA, C. DE GRAAF, H.C.M.VAN TRUP.W.A.VAN STAVEREN (The Netherlands)

419 Calendar

Food Quality and Preference


Volume 10 Number 1 January 1999

1 Longitudinal measurement of three eating behavior scales during a period of change
H.L. MEISELMAN, G. MASTROIANNI, M. BULLER (USA), J. EDWARDS (UK)

9 Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)
I.TOUFEILI, C. MELKI, S. SHADAREVIAN (Lebanon), R.K. ROBINSON (UK)

17 Performance indices and isotropic scaling factors in sensory profiling
E.M. QANNARI (France), HJ.H. MAGFIE (UK), P. COURCOUX (France)

23 Sensory evaluation of carrots from ecological and conventional growing systems
A. HAGLUND,L.JOHANSSON,L.BERGLUND,L.DAHLSTEDT (Sweden)

31 Expectation, liking and purchase behaviour under economical constraint
C. LANGE, F. ROUSSEAU, S. ISSANCHOU (France)

41 A method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panellsts of two
ethnic groups and comparison to hedonic scaling
S.V. HERNANDEZ, H.T. LAWLESS (USA)

51 Comparison of d' values for the 2-AFC (paired comparison) and 3-AFC discrimination methods: Thurstonian
models, sequential sensitivity analysis and power
J.-M. DESSIRIER, M. O'MAHONY (USA)

59 Quality ratings by experts, and relation with descriptive analysis ratings: a case study with beer
J.-X. GUINARD, D.YIP, E. CUBERO, R. MAZZUCCHELLI (USA)

69 A study on the mediating role of intention in the impact of habit and attitude on meat consumption
A. SABA, R. Dl NATALE (Italy)