Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share?

Comparison of rating, best–worst scaling, and adolescents’ real choices of snacks

“…This was logistically impossible to do in the actual testing. Other recent studies used real market-transactions to judge validity as opposed to the non-monetary real choice setting used in this current study and it should be noted, that our results does not necessary match up with a situation involving money (Lusk, 2011;Mueller, Osidacz, Francis, & Lockshin, 2010). Another issue in the experimental setup was that we used picture cues in best-worst scaling and rating whereas we used the real product in the real choice test.…”

Market-Based Instruments for the Conservation of Underutilized Crops: In-Store Experimental Auction of Native Chili Products in Bolivia

“…As such, including statements on the product labels about biodiversity conservation and improvements in farmers' quality of life statements on the labels of the products would not have an influence on first purchase decisions-only on re-purchase decisions. Repurchase decisions are associated with consumers' product loyalty [29]. Consequently, adding these statements to the product labels could be relevant due to the promotion of sustainable consumption of these products over time.…”

“…In general, researchers of the behaviors of food consumers have been mainly interested in processes before the purchase, such as decision making that does not involve tasting the product. In contrast, researchers of sensory evaluation have studied the effect of taste and have mainly dealt with processes that occur after the first purchase [29], including repurchasing decisions. However, both the acceptability of products to and taste preferences of households can be elicited within an experimental design that includes experimental auctions and hedonic tests [30].…”

Sea urchin: From plague to market opportunity

“…They concluded that ''... the way consumers perceive expected quality before a purchase is often different from the way quality is perceived after consumption and may be related to various physiological product characteristics''. Finally, the idea of integrating tasting in the purchase process to improve model validity was also applied by Mueller, Osidacz, Francis, and Lockshin (2010), in an experiment first involving choice from a simulated shelf of wines; a few days' later respondents were asked to taste the wine knowing its price and type, and then to decide whether or not to repurchase it.…”