Integration of sensory techniques into market research

Wilton, Vivien; Greenhoff, Keith

doi:10.1016/0950-3293(88)90006-7

Cited by 9 publications

(4 citation statements)

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“…During the preliminary design and process development, a wide range of ingredients may be screened and the processing and cost limits are identified. Product testing at this stage is better done internally (Wilton and Greenhoff, 1988), but once the limits of the design are identified and optimisation of the product quality starts, it is useful to bring in consumer testing. Sometimes internal development is completed before consumer testing is started, but this may lead to recycling of the design and accompanying delays.…”

Section: Ball Park Experimentsmentioning

confidence: 99%

Food product development

Earle¹,

Richard²,

Anderson³

2001

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Section: Ball Park Experimentsmentioning

confidence: 99%

Food product development

Earle¹,

Richard²,

Anderson³

2001

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“…1998; Murray 2002). This may help manage an increasingly complex, risky and pressurized product formulation and marketing process (Wilton & Greenhoff 1988), and in turn determine more effectively where future opportunities for innovation exist. By integrating the ‘voice of the customer’ (Bogue & Ritson 2004) using a multidisciplinary approach to product development, it may be possible to optimize the product development process further and provide a more holistic understanding of the key sensory characteristics driving consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

An integrated sensory study of selected chilled lasagne ready meals

Farley

Reed

2005

Food Serv Technol

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The research combined quantitative descriptive analysis (QDA) trained panel (n = 10) and consumer acceptance testing (n = 106) to better identify the sensory characteristics that were particularly influential in determining consumer choice of a range of eight chilled lasagne products. Significant differences were found between the samples, with potential for further sensory improvement. Three distinctive consumer segments were established, each with particular demographic characteristics and associated product preferences. External preference mapping confirmed that attributes pertaining to the quality of the meat sauce element, vegetable inclusion and cheese flavour had the greatest influence on consumer preferences. While not without some limitations, the study confirmed that an integrated research approach offered a more detailed explanation of consumer acceptance of chilled ready meals, to assist in better identifying and optimizing product development opportunities in the marketplace. There is scope for further study of more complex food products (such as ready meals) than has been the case in the past.

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“…Despite of this common goal, the different requirements of technical and marketing personnel have led to the separation and interaction between the two disciplines. There are, however, techniques and approaches used by both the sensory and market researcher, which when combined, can offer improved product testing (Wilton and Greenhoff, 1988;Moskowitz et al, 2006). Food choice is not determined solely by the perceived properties of a foodstuff.…”

mentioning

confidence: 99%

Consumer Attitude and Sensory Evaluation of Marshmallow

Ungure¹,

Straumite²,

Muizniece-Brasava³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.

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Integration of sensory techniques into market research

Cited by 9 publications

References 0 publications

Food product development

Food product development

An integrated sensory study of selected chilled lasagne ready meals

Consumer Attitude and Sensory Evaluation of Marshmallow

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