Preference study using a latent class approach. Analysis of European preferences for smoked salmon

Abstract

We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent class vector model approach, it was possible to identify different classes of homogeneous preferences. Each of these classes was characterised by the country of origin of the consumers, sensory descriptions and the physical and chemical properties of the products.

Sensory characteristics of different cod products related to consumer preferences and attitudes

“…Further, Sañudo et al (2007) showed higher liking of lamb meat among consumers in countries with high traditional lamb meat consumption, and association between country and liking of different lamb types, presumably due to different culinary backgrounds. Séménou, Courcoux, Cardinal, Nicod, and Ouisse (2007) were able to show to some degree a link between the preferences of consumers from different countries and sensory characteristics of smoked salmon within their country. This indicates that the tradition of fresh fish in Iceland, but frozen in Ireland might explain the different preferences within the two countries.…”

Modelling Correlated Consumer Preferences

“…In this regard, we notice that per capita consumption of such a product in UK is only 0.12 kg, in spite of the fact that UK is the third producer of smoked salmon in Europe. In addition, we recall that Sémenou et al [32] studied consumer behaviour across various European countries and highlighted that Italian consumers place great importance on product appearance (the orange colour and the translucent appearance) rather than on spoilage indicators confirming that Italian consumers are generally less trained to taste smoked salmon.…”

“…Moreover, it has an intense orange and homogeneous colour, translucent appearance, low odour, firm and crunchy texture. The sensometric study proved that PRO19 is generally less appreciated than PROD24 [32].…”

Segmentation of consumers in preference studies while setting aside atypical or irrelevant consumers

“…Besides non-automatic, but visual, clustering rules , or probabilistic approaches (De Soete & Winsberg, 1993;Séménou, Courcoux, Cardinal, Nicod, & Ouisse, 2007), k-means clustering or hierarchical clustering methods are the most common approaches. The k-means clustering, as the fuzzy clustering (c-means), are partitioning methods that may be considered as non-probabilistic versions of the model-based methods.…”