Relating consumer preferences to sensory attributes of instant coffee

Sensory Science

“…Mapping individual consumer data onto a space created by sensory data will facilitate the discovery of any consumer subgroup or cluster that perhaps views the products in different ways (e.g., Geel et al, 2005). An average preference vector -essentially a direction of increasing preference -can also be derived from the individual ratings.…”

“…Certainly, this may be happening already with some products. The fact that instant coffees come in different blends that vary in bitterness and flavor strength suggests an industry response to consumers who wish to self-select on the basis of their responses to these sensory qualities (Geel et al, 2005).…”

Low-Calorie Chocolates and Acceptability/Sensory Properties

“…In addition, texture was more important than fl avor in determining overall acceptability of the low-fat foods [ 43 ] . Preference mapping is a sensory tool to accomplish integration between consumer reactions and descriptive data [ 44 ] . By relating consumer data with descriptive data, the researcher can discover the relationships between product attributes and the ultimate bottom line, consumer acceptance [ 45 ] .…”

A new approach for modelling consumers’ preferences

“…Cordelle, Lange, & Schlich, 2004;Delarue & Loescher, 2004;Westad, Hersleth, & Lea, 2004). Indeed, the analysis of variance (known to be robust with respect to distributional assumptions) is used both for relating consumers' preferences to sensory attributes of the food (as in Geel, Kinnear, & de Kock, 2005) and for studying the effect of individual characteristics on the preferences themselves (as in Katou, Mori, & Ikawa, 2005).…”