Preference mapping in practice

Greenhoff, Keith; MacFie, H.J.H.

doi:10.1007/978-1-4615-2171-6_6

Cited by 190 publications

(144 citation statements)

References 11 publications

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“…Wilk's Lambda was used as the clustering criterion and the number of clusters was selected according to the semi-partial R-squared value at 0.05. Drivers of liking were determined by using external preference mapping (Greenhoff and MacFie, 1994). Consumer clusters flavor liking scores were mapped with descriptive sensory analysis data using Partial Least Squares Regression (Unscrambler vs 10.2, Camo Software, Norway).…”

Section: Discussionmentioning

confidence: 99%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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The objective of this study was to compare acceptance of different flavor combinations across countries, determine consumer clusters across countries and identify drivers of liking for a healthy product (pomegranate juice). Five pomegranate juices varying in flavor character were evaluated by consumers in Estonia, Spain, Thailand, and the United States. In this study the consumers evaluated overall acceptability and flavor, sweet, sour, fruity, and pomegranate flavor liking. Also, Just About Right (JAR) questions were answered for those same attributes. The results suggested that although some samples varied in their liking across countries, larger differences in acceptance were found between consumer clusters across countries.These data suggest that individual consumer variation is greater than country specific variation. In addition, factors such as taste sensitivity or prior exposure rather than flavor are important in acceptability of pomegranate juices.

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Section: Discussionmentioning

confidence: 99%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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“…The so-called preference maps provide a relatively straightforward means of linking variation in attributes with variation in measures of acceptability (Greenhoff and Macfie, 1994;McEwan, 1996).…”

Section: Combining Consumer and Descriptive Datamentioning

confidence: 99%

Sensory Science

Prescott¹,

Hayes

Byrnes

2014

Encyclopedia of Agriculture and Food Systems

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“…[10] Internal preference mapping, therefore, provides a summary of the main preference directions and the associated consumer segments. [11] External preference mapping regresses the individual consumers' preferences onto a set of descriptive or other analytical ratings across products. [10] The procedure requires an objective characterisation of product sensory attributes, which is achieved by descriptive analysis, and then related to product preference ratings obtained from a representative sample of consumers.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new strawberry vinegars by preference mapping

Úbeda

Callejón

Troncoso

et al. 2017

International Journal of Food Properties

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Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers' preferences are raisin, toasted caramel, spicy, and liqueur aroma. ARTICLE HISTORY

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Preference mapping in practice

Cited by 190 publications

References 11 publications

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Sensory Science

Consumer acceptance of new strawberry vinegars by preference mapping

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