I am a sensory scientist and a consumer researcher. My research activities focus on the sensory properties of foods and beverages, how humans perceive them, and how they affect food intake and consumer behavior. These activities fit into the mission of the College of Agricultural and Environmental Sciences at the University of California, Davis, by furthering our understanding of food intake and of consumer behavior and by improving the quality of the food supply.

Programmatic Goals. I have both basic and applied research interests which have evolved as a result of two general long-term objectives that relate to food, nutrition and health: (1) to contribute to the understanding of oral sensory perceptions and their role in food intake and consumer behavior, and (2) to contribute to the development of highly-palatable, yet nutritionally-sound foods and beverages. I have been very fortunate to work with outstanding graduate and undergraduate students, and to collaborate with knowledgeable and enthusiastic colleagues in my research endeavors. It is with great pleasure and gratitude that I acknowledge their contribution to my research program. For a current list of members of my research group, click on the link above. I have developed a strong interdisciplinary research program that bridges the disciplines of sensory science, consumer research and behavioral nutrition. When I was hired by the Department of Food Science and Technology as a sensory scientist in 1994, I created a program to investigate oral sensory perceptions as they apply to foods and beverages, and the effects of ingredients and/or processing variables on the sensory quality of foods and beverages. I have since refocused my program to go beyond these two areas of research, and to target consumer research and behavioral nutrition issues as well. This was inspired by (1) an increased focus on the consumer by industry and commodity boards in their efforts to develop successful new products, and (2) increased public health concerns over the rise of diet-related diseases such as cancer, coronary heart disease and obesity. This expansion of my research program was made possible by the expertise I acquired in behavioral nutrition as a member of the Nutrition Department at the Pennsylvania State University (before joining UC Davis in 1994), and in consumer research as Head of Consumer Research during my sabbatical leave at Danone in Paris, France, in 1998.

Recent research accomplishments are reviewed below:

Oral sensory perception of taste, flavor and trigeminal sensations. Using innovative psychophysical approaches such as cross-modality matching and singularity/mixedness measures, we confirmed the existence of separate bitter and sweet basic taste qualities, but established that a range of continuously-distributed subqualities may exist within sweetness and bitterness. We also quantified the dynamics of flavor enhancement among the flavor potentiators monosodium glutamate (MSG), inositol monophosphate (IMP) and guanosyl monophosphate (GMP), using the time-intensity methodology that I developed as a graduate student many years ago, and subsequently refined as a faculty member at Penn State. We established that parotid saliva flow and composition have a significant effect on the perception of trigeminal stimuli at suprathreshold concentrations and on the release of flavor compounds from a semi-solid food matrix, but that their effect on the perception of taste stimuli at suprathreshold levels is limited. Furthermore, we showed that differences in saliva flow observed between genders were compensated by differences in the size of the oral cavity, so that males and females secrete essentially identical volumes of saliva per unit of oral surface area. The knowledge we developed in the area of trigeminal sensations (oral touch and kinesthesia, and chemical irritation) was used to write two review papers on these topics.

Sensory determinants of food intake. I feel that improving our understanding of oral sensory perceptions is of limited value, if it is not extended to how these perceptions affect our food intake. We have demonstrated that texture-specific satiety, the texture component of a short-term food intake regulation mechanism called sensory-specific satiety, is a significant component of food intake regulation, even though it is not as important as taste-specific satiety. We also investigated the sensory determinants of thirst quenching, and found that carbonation was the only positive determinant, whereas a host of flavor and mouthfeel attributes were negative determinants. We have been investigating the effects of genetic taste markers, such as the sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) - a compound which divides the population into so-called non-tasters, tasters and super-tasters - on food intake in young, normal-weight adults. This work has shown that tasters and super-tasters may be at increased risk for diet-related diseases by not liking, and therefore not eating selected fruits and vegetables (high in bioactive phytonutrients) as much as non-tasters. We are extending this line of research to children, for whom sensory factors have an even greater influence on food selection and intake than cognitive factors.

Sensory perception of fats and oils and implications for fat intake. This was the theme of my Agricultural Experiment Station Project for the period 1996-2000. Our most significant contribution has been in the understanding of how we perceive the flavor and mouthfeel characteristics of fats and oils in foods and beverages, and how these perceptions affect our food intake. The main hypothesis we have been testing is that human fat intake in industrialized nations often is inappropriate (and a cause for various diseases, e.g., obesity, cardio-vascular disease, cancer,...) partly because we have a limited sensory ability to detect or monitor the presence of fat in foods (as measured by detection or difference thresholds, scaling of fat-related sensations vs. fat concentration, and extent of sensory-specific satiety). That is, from a sensory standpoint, we are ill-equipped to deal with the fat in our environment. A paper integrating all these findings is in preparation.

The effects of fats and oils on the sensory quality of foods and beverages. Our research has dismissed the notion that fats and oils only contribute textural and mouthfeel characteristics to foods, and showed that fat manipulations in a variety of food systems had greater effects on their flavor release properties than on their texture or mouthfeel development. These findings have refocused industry efforts toward the development of fat-modified foods better able to mimic the flavor release properties of their full-fat counterparts for optimal consumer satisfaction.

Sensory and consumer testing methodology and sensometrics. We continue our investigation of methodological issues in sensory testing and showed significant differences between monadic and multi-sample testing protocols in descriptive analysis. We developed and tested a new protocol for assessing the acceptability of foods in toddlers, which is currently used by industry for developing new and improved baby foods. We have made significant contributions in the area of sensometrics (the application of statistics to the analysis of sensory and/or consumer data), by showing the value of partial least squares (PLS) regression in relating sensory and instrumental measures of sensory properties, and by proposing new preference mapping tools for product renovation applications to the R&D community at large. We have stepped up our activities in the area of consumer testing methodology, because we will be increasing our consumer research activities in years to come. For example, we have shown that expert quality ratings may not be accurate predictors of hedonic ratings by consumers, nor may hedonic ratings by consumers in blind-tasting conditions be accurate predictors of hedonic or purchase intent ratings with knowledge of brand and price. The latter reinforces the need for consumer testing methods that factor both sensory and non-sensory product attributes in an evaluation of product acceptability.

Effects of ingredients and processing variables on the sensory properties of foods and beverages. We have been active in this applied line of research, mostly in collaboration with various faculty on campus or elsewhere. We are currently investigating with Profs. Matthews and Ebeler (from Viticulture and Enology at UC Davis) the effects of viticultural practices (i.e., irrigation, pruning, thinning), berry size and crop yield on the sensory qualities of Cabernet Sauvignon and Sangiovese wines. This research encompasses all the steps of the grape growing and wine making processes. We are showing that these viticultural practices clearly impact color, aroma and tannin extraction from the grapes, and we are quantifying these effects in the finished wines, using both sensory descriptive analysis methods and analytical chemistry (e.g., tannin assays and gas chromatography & mass spectrometry). Another line of research in collaboration with Prof. Jimenez from Cal Poly San Luis Obispo is investigating the sensory properties of buttermilk powder as affected by raw ingredient quality, processing parameters, and storage. Again, we are using both descriptive analysis methods and GC-MS techniques to measure sensory quality of buttermilk. A lexicon of descriptors of the sensory qualities of buttermilk was developed and validated on a range of commercial samples. We then showed that buttermilk powder is remarkably shelf-stable, considering that it contains lipids that should be prone to oxidation, and we documented the effects of cream quality and processing temperature.

PUBLICATIONS

1. Guinard, J.-X., Pangborn, R. M., and Shoemaker, C. F. Computerized procedure for time-intensity sensory measurements. Journal of Food Science 50:543-544 (1985).

2. Guinard, J.-X., Pangborn, R. M., and Lewis, M. J. Effect of repeated ingestion on temporal perception of bitterness in beer. Journal of the American Society of Brewing Chemists 44:28-32 (1986).

3. Guinard, J.-X., Pangborn, R. M., and Lewis, M. J. The time-course of astringency in wine upon repeated ingestion. American Journal of Enology and Viticulture 37:184-189 (1986).

4. Guinard, J.-X., Pangborn, R. M., and Lewis, M. J. Preliminary studies on acidity-astringency interactions in model solutions and wines. Journal of the Science of Food and Agriculture 37:811-817 (1986).

5. Olalquiaga, R., Guinard, J.-X., and Singh, R. P. Effect of parboiling and freezing on quality of three Spanish rice varieties. Journal of Food Processing and Preservation 10:189-202 (1986).

6. Guinard, J.-X., and Noble, A. C. Proposition d'une terminologie pour une description analytique de l'arôme des vins. Sciences des Aliments. 6:657-662 (1986).

7. Guinard, J.-X., and Cliff, M. C. Descriptive analysis of Pinot noir wines from Carneros, Napa and Sonoma. American Journal of Enology and Viticulture 38:211-215 (1987).

8. Faurion, A., Lardier, T., Guinard, J.-X., and Naudin, B. Human Taste Detection Thresholds: Each Subject's Threshold For a Single Stimulus is Unique. In Olfaction and Taste. Annals of the New York Academy of Sciences, pp. 276-279 (1987).

9. Pangborn, R. M., Guinard, J.-X., and Davis, R. G. Regional aroma preferences. Food Quality and Preference 1:11-19 (1988).

10. Pangborn, R. M., Guinard, J.-X., and Meiselman, H. L. Evaluation of bitterness of caffeine in hot chocolate drink by category, graphic, and ratio scaling. Journal of Sensory Studies 4:31-53 (1989).

11. Ragot, F., Guinard, J.-X., Shoemaker, C. F. and Lewis, M. J. The contribution of dextrins to beer sensory properties. Part I. Mouthfeel. Journal of the Institute of Brewing 95:427-430 (1989).

12. Bréfort, H., Guinard, J.-X., Buhlert, J. E., and Lewis, M. J. The contribution of dextrins to beer sensory properties. Part II. Aftertaste. Journal of the Institute of Brewing 95:431-435 (1989).

13. Guinard, J.-X. Lambic. Classic Beer Style Series. Brewers Publications, Boulder, CO., 159 pp. (1990).

14. Guinard, J.-X., Woodmansee, R. D., Billovits, M. J., Hanson, L. J., Gutierrez, M.-J., Snider, M. L., Miranda, M. G., and Lewis, M. J. The microbiology of dry-hopping. Master Brewers Association of the Americas Technical Quarterly 27:83-89 (1990).

15. Malletroit, V., Guinard, J.-X., Kunkee, R. E., and Lewis, M. J. Effect of pasteurization on the microbiological and sensory quality of white grape juice and wine. Journal of Food Processing and Preservation 15:19-29 (1991).

16. Langstaff, S. A., Guinard, J.-X., and Lewis, M. J. Sensory evaluation of the mouthfeel of beer. Journal of the American Society of Brewing Chemists 49:54-59 (1991).

17. Langstaff, S. A., Guinard, J.-X., and Lewis, M. J. Instrumental evaluation of the mouthfeel of beer and correlation with sensory evaluation. Journal of the Institute of Brewing 97:427-433 (1991).

18. Guinard, J.-X. and Lewis, M. J. Study of the phenomenon of agglomeration in the yeast Saccharomyces cerevisiae. Journal of the Institute of Brewing 99:487-503 (1993).

19. Guinard, J.-X., Smiciklas-Wright, H., Hong, D. Y., Zoumas, C. E. and Abu Sabha, R. Cheese acceptance and dairy product consumption in an older population. Journal of Nutrition for the Elderly 13:23-36 (1993).

20. Kimmel, S., Sigman-Grant, M. J, and Guinard, J.-X. Sensory testing with young children. Food Technology 48(3):92-99 (1994).

21. Guinard, J.-X., Little, C., Marty, C., and Palchak, T. Effect of sugar and acid on the acceptability of frozen yogurt to a student population. Journal of Dairy Science. 77(5):1232-1238 (1994).

22. Guinard, J.-X., Hong, D. Y., Zoumas-Morse, C, Budwig, C., and Russell, G. F.. Chemoreception and perception of the bitterness of isohumulones. Physiology and Behavior. 56(6):1257-1263 (1994).

23. Guinard, J.-X., Hong, D. Y., and Budwig, C. Time-intensity properties of sweet and bitter stimuli: Implications for sweet and bitter taste chemoreception. Journal of Sensory Studies. 10(1):45-71 (1995).

24. Guinard, J.-X., and Marty, C. Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science. 60(4): 727-730 (1995).

25. Guinard, J.-X. The human as a testing instrument. 47th Annual Reciprocal Meat Conference Proceedings, (June 12-15, 1994, University Park, PA), American Meat Science Association, Chicago, IL, pp. 11-15 (1995).

26. Guinard, J.-X., Seador, K., Beard, J. L. and Brown, P. Acceptability of meat and dairy products and dietary fat in male collegiate swimmers. International Journal of Sport Nutrition. 5: 315-328 (1995).

27. Guinard, J.-X., Smiciklas-Wright, H., Marty, C., Abu Sabha, R., Soucy, I., Taylor-Davis, S., and Wright, C. Acceptability of fat-modified foods in a population of older adults: contrast between sensory preference and purchase intent. Food Quality and Preference. 7(1): 21-28 (1996).

28. Guinard, J.-X., Zoumas-Morse, C., Dietz, J., Goldberg, S., Holz, M. Heck, B. and Amoros A. Does consumption of beer, alcohol and bitter substances affect perception of bitterness? Physiology and Behavior. 59(4/5): 625-631 (1996).

29. Carr, J., Baloga, D., Guinard, J.-X., Lawter, L., Marty, C. and Squire, C. The effect of gelling agent type and concentration on flavor release in model systems. In Flavor-Food Interactions, ACS Symposium Series, Book 633. R. J. McGorrin and J. V. Leland (eds.), pp. 98-108 (1996).

30. Guinard, J.-X. and Mazzucchelli, R. The sensory perception of texture and mouthfeel. Trends in Food Science & Technology. 7(7):213-219 (1996).

31. Guinard, J.-X., Zoumas-Morse, C., Mori, L., Panyam, D. and Kilara, A. Effect of sugar and fat on the acceptability of vanilla ice cream. Journal of Dairy Science. 79: 1922-1927 (1996).

32. Guinard, J.-X., Ross, L. and Marin de Guttierrez, A. Qualitative evaluation of taste stimuli by cross-modality matching with a color system: an exploratory study. Journal of Sensory Studies. 11: 317-333 (1996).

33. Dessirier, J.-M. and Guinard, J.-X. Attention, ça pique...! Le troisième sens chimique. Psychologie Française. 41(3): 227-235 (1996).

34. Guinard, J.-X., Zoumas-Morse, Walchak, C., and Simpson, H. Relation between saliva flow and flavor release from chewing gum. Physiology and Behavior. 61(4): 591-596 (1997).

35. Guinard, J.-X. and Marty, C. Acceptability of fat-modified foods to children, adolescents and their parents: Effect of sensory properties, nutritional information and price. Food Quality and Preference. 8(3):223-231 (1997).

36. Rochman, D., Guinard, J.-X., and O'Mahony, M. Eliminating artifacts in the study of singularity/mixedness of taste stimuli. Journal of Sensory Studies. 12: 181-193 (1997).

37. Guinard, J.-X., Zoumas-Morse, C., Mori, L., Uotani, B., Panyam, D., and Kilara, A. Sugar and fat effects on sensory properties of ice cream. Journal of Food Science. 62(5): 1087-1094 (1997).

38. Guinard, J.-X., Zoumas-Morse, C., and Walchak, C. Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods. Physiology & Behavior. 63(1): 109-118 (1998).

39. Guinard, J.-X., Souchard, A., Picot, M., Rogeaux, M. and Sieffermann, J.-M. Sensory determinants of the thirst-quenching character of beer. Appetite. 31: 101-115 (1998).

40. Guinard, J.-X. and Brun, P. Sensory-specific satiety: comparison of taste and texture components. Appetite. 31:141-157 (1998).

41. Guinard, J.-X., Yip, D., Cubero, E. M. and Mazzucchelli, R. Quality ratings by experts, and relation with descriptive analysis ratings: A case study with beer. Food Quality and Preference. 10:59-67 (1999).

42. Guinard, J.-X. The sensory properties of ice cream and frozen desserts. In Ice Cream, ref. S. I. 9803 (Proceedings of the First International Symposium on Ice Cream. Athens, Greece, September 18-19, 1997), International Dairy Federation, Brussels, pp. 90-103 (1998).

43. Guinard, J.-X. Data collection and analysis methods for consumer testing. In Food for Health in the Pacific Rim. 3rd International Conference of Food Science and Technology. J. R. Whitaker, N. F. Haard, C. F. Shoemaker & R. P. Singh (eds.). Food & Nutrition Press, Inc., Trumbull, CT. pp. 504-516 (1999).

44. Barrett, D. M., Cubero, E., Luna-Guzman, I, Wee, C. and Guinard, J.-X. Sensory properties of fruits and vegetables. In Food for Health in the Pacific Rim. 3rd International Conference of Food Science and Technology. J. R. Whitaker, N. F. Haard, C. F. Shoemaker & R. P. Singh (eds.). Food & Nutrition Press, Inc., Trumbull, CT. pp. 517-527 (1999).

45. Mazzucchelli, R. and Guinard, J.-X. Comparison of monadic and simultaneous sample presentation procedures in a descriptive analysis of milk chocolate. Journal of Sensory Studies. 14(2):235-248 (1999).

46. Bovell-Benjamin, A. C., Allen, L. H., Frankel, E. N. and Guinard, J.-X. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA. Journal of Food Science. 64(2):371-376 (1999).

47. Guinard, J.-X., Sechevich, P., Meaker, K., Jonnalagadda, S. S. and Kris-Etherton, P. Sensory responses to fat are not affected by varying dietary energy intake from fat and saturated fat over ranges common in the American diet. Journal of the American Dietetic Association. 99(6):690-696 (1999).

48. Yackinous, C., Wee, C. and Guinard, J.-X. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor. Food Quality and Preference. 10(4/5):401-410 (1999).

49. Bovell-Benjamin, A. C., Allen, L. H. and Guinard, J.-X. Toddlers' acceptance of whole maize meal porridge fortified with ferrous bisglycinate. Food Quality and Preference. 10(2):123-128 (1999).

50. Lee, S.-Y., Luna-Guzmán, I., Chang, S., Barrett, D.N. and Guinard, J.-X. Relating descriptive analysis and instrumental texture data of processed diced tomatoes. Food Quality and Preference. 10(6):447-456 (1999).

51. Guinard, J.-X. and Mazzucchelli, R. Effects of sugar and fat on the sensory properties of milk chocolate: Descriptive analysis and instrumental measurements. Journal of the Science of Food and Agriculture. 79:1331-1339 (1999).

52. Guinard, J.-X., Uotani, B., Mazzucchelli, R., Taguchi, A., Masuoka, S. and Fujino, S. Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings. Journal of the Institute of Brewing. 106(1):11-19 (2000).

53. Yackinous, C. and Guinard, J.-X. Flavor manipulation can enhance the impression of fat in some foods. Journal of Food Science. 65(5):909-914 (2000).

54. Yackinous, C. and Guinard, J.-X. Relation between PROP taster status and fat perception, touch and olfaction. Physiology & Behavior. 72(3):427-437 (2001).

55. Guinard, J.-X., Uotani, B. and Schlich, P. Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind vs. with knowledge of brand and price. Food Quality and Preference. 12(4):243-255 (2001).

56. Guinard, J.-X. Sensory and consumer testing with children. Trends in Food Science & Technology. 11:273-283 (2001).

57. Giovanni, M. and Guinard, J.-X. Time intensity profiles of flavor potentiators (MSG, IMP, GMP). Journal of Sensory Studies. 16(4):407-423 (2001).

58. López de Romaña, D., Brown, K. H. and Guinard, J.-X. Sensory trial to assess the acceptability of zinc fortificants added to iron-fortified wheat products. Journal of Food Science. 67(1):461-465 (2002).

59. Guinard, J.-X. Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking. In Chemistry of Taste. Mechanisms, Behaviors, Mimics. P. Given and D. Paredes (eds.), ACS Symposium Series 825, American Chemical Society, Washington DC. Pp. 227-242 (2002).

60. Lee, S.-Y., Trezza, T. A., Satué, M. T., Frankel, E. N., Guinard, J.-X. and Krochta, J. M. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. Journal of Food Science. 67(3):1212-1218 (2002).

61. Guinard, J.-X., Wee, C. S., McSunas, A. and Fritter, D. Flavor release from salad dressing varying in fat and garlic flavor. Food Quality and Preference. 13:129-137 (2002).

62. Yackinous, C. and Guinard, J.-X. Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women. Appetite. 38(3):201-209 (2002).

63. Lee, S.-Y., Frankel, E. N., Guinard, J.-X. and Krochta, J. M. Relating Sensory and Instrumental Data to Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts. In Freshness and Shelf Life of Foods. K. R. Cadwallader and H. Weenen (eds.), ACS Symposium Series 836, American Chemical Society, Washington DC (2002).

64. Guinard, J.-X., Caussin, J., Campo-Arribas, M. and Meier, J. Effect of exposure to the aroma of a preload on subsequent intake of a food with the same aroma. Journal of Sensory Studies. 17(4):351-363 (2002).

65. Lee, S.-Y., Dangaran, K. L., Guinard, J.-X. and Krochta, J. M. Consumer acceptance of whey-protein-coated versus shellac-coated chocolate. Journal of Food Science. 67(7):2764-2769 (2002).

66. Bovell-Benjamin, A. C. and Guinard, J.-X. Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs. Critical Reviews in Food Science and Nutrition. In Press.

67. Hersleth, M., Mevik, B.-H., Naes, T. and Guinard, J.-X. Effect of contextual factors on liking for wine - use of robust design methodology. Food Quality and Preference. In Press.

68. Chaya, C., Pérez-Hugalde, C., Judez, L., Wee, C. S. and Guinard, J.-X. STATIS analysis of time-intensity profiling data. Food Quality and Preference. In Press.

69. Bushnell, S.E., Guinard, J.-X. and Bamforth, C.W. Effects of sulfur dioxide and PVPP on the flavor stability of beer as measured by sensory descriptive and chemical analyses. Journal of the American Society of Brewing Chemists. In Press.

Manuscripts Submitted For Publication

68. Ditschun, T. L. and Guinard, J.-X. Relation between PROP taster status and liking for, and intake of, bitter foods and beverages. Food Quality and Preference.

69. Ditschun, T.L. and Guinard, J.-X. Comparison of new and existing methods for the classification of individuals according to 6-n propylthiouracil (PROP) taster status. Chemical Senses.

70. Ditschun, T.L. and Guinard, J.-X. PROP taster status and its relation to taste perception and tongue anatomy. Physiology & Behavior.

REPORTS, REGULAR DISTRIBUTION

1. Guinard, J.-X, and Robertson I. Sensory evaluation for brewers. In Beer and Brewing, Vol. 8, pp. 17-41. Brewers Publications, Boulder, CO (1988).

2. Guinard, J.-X., Miranda, M., and Lewis, M. J. Yeast biology and beer fermentation. Zymurgy. 12:14-20 (1989).

3. Miranda, M., Ask, S., Guinard, J.-X., and Lewis, M. J. Analysis and evaluation of commercial brewer's yeast. Zymurgy. 12:49-54 (1989).

4. Guinard, J.-X. Lambic: a unique combination of yeasts and bacteria. Zymurgy 12:59 (1989).

5. Jackson, M., and Guinard, J.-X. Belgium-style specialty. Zymurgy. 14:11-15 (1991).

6. Guinard, J.-X. La dimension olfactive de la dégustation et les descripteurs du vin. L'Amateur de Bordeaux. Cahiers 1992:28-33 (1992).

7. Guinard, J.-X, and Robertson I. Sensory evaluation for brewers. In Evaluating Beer,
pp. 55-74. Brewers Publications, Boulder, CO (1993).

8. Guinard, J.-X., Zoumas-Morse, C., Mori, L., Soucy, I., Panyam, D. and Kilara, A. The influence of fat and sugar on sensory and physicochemical properties of ice cream. Proceedings of Inter-Ice '94, Solingen-Grafrath, Germany, November 1994.

9. Guinard, J.-X. Use your common senses. Fine-tune your beer by learning to evaluate it objectively. Brew Your Own. 2(4): 42-52. April 1996.

10. Guinard, J.-X. Análisis sensorial. Una herramienta imprescindible para el diseño y control de los alimentos (published interview). La Alimentación Latinoamericana 230:8-12. November 1999.

11. Potter, J.D., Finnegan, J.R., Guinard, J.-X., et al. 5 A Day for Better Health Program Evaluation Report. National Institutes of Health, National Cancer Institute, Bethesda, MD; NIH Publication No. 01-4904. 54 pp. November 2000.

12. Guinard, J.-X. A Kid's Perception. Prepared Foods. 17(9): 28-30. September 2002.

BOOK REVIEWS

1. L'Homnivore by Claude Fischler, Editions Odile Jacob, Paris, 1990. Appetite. 24(2): 173-176 (1995).

2. Advances in Sweeteners. 1st Edition. T. H. Greenby (ed.). Blackie Academic & Professional, London. 288 pp. 1996. Journal of Food Biochemistry. 20(4): 343-345 (1997).

3. Biomimetic Sensor Technology by Kiyoshi Toko. Cambridge University Press. 211 pp. 2000. Journal of Food Biochemistry. In Press.

CONFERENCE REPORT

1. 6th Food Choice Conference. Trends in Food Science & Technology, 8(9): 313-314, September 1997.