Preference segments: A deeper understanding of consumer acceptance or a serving order effect?

Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks

“…4). The influence of presentation order was also reported by other researchers (Hottenstein et al, 2008;MacFie & Bratchell, 1989;Muir & Huner, 1991;Peryam & Pilgrim, 1957;Wakeling & MacFie, 1995). Muir and Huner (1991) observed that the intensities of the sensory attributes of cheddar cheese were evaluated differently according to the presented order.…”

“…Peryam and Pilgrim (1957) reported that there was a trend of overestimation of liking for the first sample evaluated. Also, Hottenstein et al (2008) observed that the first presented sample received the highest liking scores among 3 sandwich samples. In our study, the order effect was more obvious when OP was evaluated first.…”

“…There are anecdotal accounts of the last serving order showing an increase in liking scores. Hottenstein, Taylor, and Carr (2008) observed a small 'recovery' in liking for samples served in the last position. Psychological effects might have influenced the consumers, such as the anticipation of finishing the experiment and gratitude for receiving their compensation, and therefore, they may have provided the experimenters with generous scores at the last sessions.…”

The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness

“…Respondents are persistently found to rate the first position in a sensory test higher than later positions (Earthy, Macfie, & Wakeling, 1995;Hottenstein, Taylor, & Carr, 2008). Accordingly, the first positioned blind sensory liking in our experiment is expected to be higher than later product ratings, independent of any influence from extrinsic product attributes.…”

Amalgamation of partitions from multiple segmentation bases: A comparison of non-model-based and model-based methods

“…Segmentation continues to be a timely research topic in marketing, operations research (e.g., Buratto et al, 2006;Zhang and Bell, 2007;Bertsimas and Mersereau, 2007;Boztug and Reutterer, 2008;Mizuno et al, 2008), and related disciplines, such as tourism Dolnicar and Grün, 2008;Füller and Matzler, 2008;Tkaczynski et al, 2009) and food preferences (Westad et al, 2004;Rybowska and Babicz-Zielinska, 2007;Hottenstein et al, 2008;Wajrock et al, 2008;Berenguer et al, 2009). Within the context of tourism, for example, Dolnicar and Grün (2008, p. 63) odemographic profiles, who are profitable, who could easily be reached with marketing communication messages, who match the strengths of the tourism destination or business, and whose needs are not catered for by major competitors."…”