Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors von Gomis‐Bellmunt, Anna, Claret, Anna, Pérez Elortondo, Francisco José, Guerrero, Luis

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Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese von Ojeda, Mónica, Etaio, Iñaki, Guerrero, Luis, Fernández‐Gil, Mᵃ Pilar, Pérez‐Elortondo, Francisco José

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Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights von Mora, María, Romeo-Arroyo, Elena, Pérez-Elortondo, Francisco José, Etaio, Iñaki, Vázquez-Araújo, Laura

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Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding von Etaio, Iñaki, Bravo‐Lamas, Leire, Pérez‐Elortondo, Francisco José, Barron, Luis Javier R., Aldai, Noelia

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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines von Gomis-Bellmunt, Anna, Claret, Anna, Puig-Pujol, Anna, Pérez-Elortondo, Francisco José, Guerrero, Luís

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Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references von Gomis-Bellmunt, Anna, Claret, Anna, Guerrero, Luis, Pérez-Elortondo, Francisco José

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Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms? von Amores, Gustavo, Pérez-Elortondo, Francisco José, Albisu, Marta, Barron, Luis Javier R.

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Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses von Ojeda, Mónica, Etaio, Iñaki, Valentin, Dominique, Dacremont, Catherine, Zannoni, Mario, Tupasela, Tuomo, Lilleberg, Leena, Pérez-Elortondo, Francisco José

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Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines von Pérez-Elortondo, Francisco José, Symoneaux, Ronan, Etaio, Iñaki, Coulon-Leroy, Cécile, Maître, Isabelle, Zannoni, Mario

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Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk von Abilleira, Eunate, Virto, Mailo, Nájera, Ana Isabel, Albisu, Marta, Pérez-Elortondo, Francisco José, de Gordoa, Juan Carlos Ruiz, de Renobales, Mertxe, Barron, Luis Javier R.

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Setting up of a sensory panel for the analysis of water (SUSPAW) von de la Fuente Aldazabal, Garazi, Etaio Alonso, Iñaki, Fernández Gil, Maria del Pilar, Ojeda Atxiaga, Mónica, Rivera Ramos, Wendy Alicia, Pérez-Elortondo, Francisco José

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An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry von Abilleira, Eunate, de Renobales, Mertxe, Nájera, Ana Isabel, Virto, Mailo, Gordoa, Juan Carlos Ruiz de, Pérez-Elortondo, Francisco José, Albisu, Marta, Barron, Luis Javier R.

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Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel von Etaio, Iñaki, Gil, Pilar F., Ojeda, Mónica, Barron, Luis Javier R., Pérez Elortondo, Francisco José

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Sensory attribute evolution in bottled young red wines from Rioja Alavesa von Etaio, Iñaki, Pérez Elortondo, Francisco José, Albisu, Marta, Gaston, Edurne, Schlich, Pascal

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Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture von Barron, Luis Javier R., Fernández de Labastida, Eva, Perea, Susana, Chávarri, Felisa, de Vega, Carmen, Soledad Vicente, Marı́a, Isabel Torres, Marı́a, Isabel Nájera, Ana, Virto, Mailo, Santisteban, Aránzazu, Pérez-Elortondo, Francisco José, Albisu, Marta, Salmerón, Jesús, Mendı́a, Carlos, Torre, Paloma, Clemente Ibáñez, Francisco, de Renobales, Mertxe

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An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture von Bárcenas, Pedro, Pérez Elortondo, Francisco José, Albisu, Marta, Mège, Jacky, Bivar Roseiro, Luisa, Francesca Scintu, Maria, Torre, Paloma, Loygorri, Susana, Lavanchy, Pierre

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Sensory quality control of cheese: Going beyond the absence of defects von Ojeda, Mónica, Etaio, Iñaki, Fernández Gil, M. Pilar, Albisu, Marta, Salmerón, Jesús, Pérez Elortondo, Francisco José

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Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe's milk cheeses manufactured with lamb rennet paste von ETAYO, Inaki, PEREZ ELORTONDO, Francisco José, GUERRA, Angel, DE RENOBALES, Mertxe, GIL, Pilar F, ALBISU, Marta, VIRTO, Mailo, CONDE, Socorro, RODRIGUEZ BARRON, Luis Javier, NAJERA, Ana Isabel, GOMEZ-HIDALGO, Maria Elena, DELGADO, Cristina

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Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese von PEREZ ELORTONDO, F. J, ALBISU, M, BARCINA, Y

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