Free listing: A method to gain initial insight of a food category

Knowledge about food classification systems and value attributes provides insight for understanding complementary food choices in Mexican working mothers

“…Businesses ranged from 115 to 920 employees and had at least 25% of working women. Data collection followed an interpretative approach, building upon the participant's real-life experiences and understandings regarding infant feeding (Hough & Ferraris, 2010). Three different purposive samples were chosen for data collection, which included free listing surveys, focus groups, screening surveys, and pile-sort and foodattributes exercises, as described below.…”

“…Initially, a purposive sample of 20 key local informants knowledgeable of young child feeding was chosen for conducting a free listing survey (Hough & Ferraris, 2010). A total of 15 working mothers of young children, five day-caregivers, and five pediatric nurses were selected from a National Institute of Social Security (IMSS) regional hospital and a daycare in Cuernavaca City.…”

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

“…282e285), FL is a simple but powerful technique. It was introduced to food consumer science by Hough and Ferraris (2009). A cultural domain is a set of items or things that are all of the same type or category; it is a mental category like "animals" or "fruits".…”

Review Article: Sensory Characteristics of Probiotic Cheese

“…Certain alternative sensory techniques have been used in literatures for analysis of food products and functional foods such as openended question (OQ) (Ares and others 2010a), free-listening (FL) (Hough and Ferraris 2010), check-all-that-apply (CATA) approach (Ares and others 2010b), sorting (Deegan and others 2010), quantitative descriptive analysis (QDA) (Drake and others 2009), multivariate adaptive regression Splines (MARS) (Xiong and Meullenet 2004), survival analysis methodology (SAM) (Hough and others 2003), and Internal Preference Mapping (Gomes and others 2011), the 3 main classical tests that are presented later are adequate and practical to help food processors to produce functional foods-in particular, probiotic, prebiotic, and synbiotic foods-with excellent sensory quality. These tests are: discriminative tests (duo or paired-comparison, trio or triangular, duo-trio, and difference from control), affective tests (focus group, preference, and acceptance), and Descriptive tests (QDA, free choice profile [FCP], time-intensity analysis [TIA]) (Cruz and others 2010).…”