Are consumer profiling techniques equivalent for some product categories? The case of orange‐flavoured powdered drinks

Abstract

Taking into account consumers' perception in new product development has been regarded as a key strategy to developing more successful food products. In this context, consumer profiling techniques have increased their popularity in the last decade. The aim of the present work was to compare four consumer profiling techniques (sorting, projective mapping, intensity scales and check-all-that-apply questions) in orangeflavoured powdered juice drinks. A consumer study was carried out with 200 regular consumers of the category, which were divided into four groups. Each group used a different methodology to evaluate seven commercial powdered drinks. After completing the task consumers were asked to rate its difficulty on a ninepoint hedonic scale. Results showed that the four evaluated methodologies were able to identify differences in consumers' perception of the sensory characteristics of the drinks, providing similar information. However, the application of CATA questions and intensity scales was regarded as easier for consumers. Advantages and disadvantages of the evaluated methodologies are discussed.

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

“…It is interesting to highlight that although CATA questions do allow a direct measurement of the intensity of sensory attributes, the percentage of consumers who selected a term provided similar information to average intensity scores regarding similarities and differences among samples. Similar results have been reported by Ares, Varela, Rado, and Giménez (2011b) and Parente, Ares, and Manzoni (2011).…”

Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests

“…The interest of using Napping Ò to map the perception of packages, claims and labels, in comparison with other descriptive or evaluative methods, lies in its being an intuitive, less rational method for consumers to use (Ares, Varela, Rado, & Giménez, 2011). Due to its holistic nature, consumers think of the package as a whole rather than about particular individual attributes, which is closer to what happens in front of the supermarket shelf.…”

Production of Flavoured Fermented Camel Milk

“…Organoleptic properties of flavoured fermented camel milk treatments Consumer acceptance of healthy food products is strongly dependent on the sensory characteristics of these products (Ares, 2011). The organoleptic properties of the prepared fermented milk as shown in Table ( 9) showed that increasing levels of cinnamon and doum extracts negatively influenced the sensory scores of some properties of fermented camel milk The maximum attainable score was given for appearance of all fresh samples, whereas after 21 days of storage the samples flavoured with the highest amount of cinnamon and doum extracts ranked the lowest score for appearance.…”