New findings

ESN members and ESN industry partners are involved in a variety of research activities. Here we present some highlights of their recent findings as well as interviews with ESN experts on selected topics.

05/30/2017

Nine ESN members came together to test a new method: the Temporal Drivers of Liking (TDL). The results have been published in Food Research International. TDL is a new tool in the box of sensory analysts.

03/18/2017

Lise Dreyfuss talks about the ConsumerFacets test and how to use it for sensory research.

02/20/2017

Video: Nancy Holthuysen talks about her new publication

01/23/2015

What do facial expressions, eye tracking, and the autonomous nervous system reveal? Observational methods offer new possibilities for consumer research.

03/14/2013

A new easily applied and quickly realizable All-In-One test allows sensory researchers to conduct rapid product tests under natural ...

11/09/2012

Using the Temporal Dominance of Sensations (TDS) method, the tasting experience that develops over a longer period can be traced. In this way it is possible to comprehend aspects that are not reflected ...

02/02/2012

The memory of tastes and smells functions fundamentally differently than visual memory. To better understand the characteristics of memory for ...

02/01/2011

“More aroma, less salt” – this straight-forward formula is the result of a French study. European Sensory Network researchers examined a ...

07/13/2009

Market researchers of the French company ADRIANT®, a member of the European Sensory Network, have developed a method that easily allows to ...

01/22/2009

Despite the overabundance of offers on today’s grocery shelves, most consumers decide whether or not to buy a product within seconds after glancing at the assortments. To be successful, a product must ...

11/04/2008

Packages should protect the contents, but sometimes they do this almost too well – namely when the consumer either cannot open the package or can do so only with extreme difficulty. This is especially a problem...

03/20/2007

Bridging the gap between objective product qualities and the consumer’s complex desires and needs

02/14/2007

The Norwegian ESN member MATFORSK is collaborating with the Technical University of Denmark (DTU) and the Royal Veterinary ...

10/09/2006

Italian durum wheat grain, the basic ingredient in the production of pasta, is cultivated mainly in southern Italy. In this area, this grain is also becoming popular in the making of bread and other baked goods.

12/16/2005

The English version of the training DVD “Sensory Evaluation in the Innovation Process” is now available.

10/31/2005

Many factors influence the complex process by which the brain decides whether or not it likes a certain taste. For instance, most people have had the experience ...

07/04/2005

Medicine does not have to taste good to work! Doctors and pharmacists have long held on to this belief. Unfortunately, the idea that "as long as the patient trusts the doctor ...

01/20/2005

How much more is "like extremely" than "like very much" and how much less is "dislike moderately" compared to "dislike slightly"?

11/08/2004

Texture - the totality of all palpable or tactile qualities - as opposed to other properties such as visual appearance, odor, and in some cases taste - is a very important feature which influences the acceptance of such products as e.g. margarine, mayonnaise and ice-cream. It is the result of different ingredients and the way in which those ingredients are combined and processed to form a given...

09/08/2004

To a certain extent, consumers are influenced by conscious, rational factors. However, emotional factors, often subconscious, can have a much greater effect on their choice.

08/25/2004

Focus groups are widely used for research studies in such fields as social sciences, product development, and marketing research. However, reviewers have yet ...