The Reliability of Mdpref to Show Individual Preference

Abstract

Liking rating data of 8 pigmeat products from 99 Australian females aged 25‐45 was analyzed using MDPREF. A line scale extended past the anchor points, 100 mm long and anchored by the words ‘dislike extremely’ and ‘like extremely’ was used. Liking was judged on the product name alone, no products were actually tasted. MDPREF configures products and consumers so that individual preferences (or product order preference) can be obtained. The order of product preference from the rating scores and order of product preference from the MDPREF analysis for each consumer was matched. It was found that the preference order for each consumer from the MDPREF map matched the order shown by rating scores in about 25% of cases. MDPREF produced 17% of consumers who had no products in the correct position for the preference order. Only 1% of consumers had all eight product preferences in the correct order.

Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

“…This multidimensional statistical procedure consists of an adaptation of principal component analysis (PCA) and multiple regression on preference scores. 9 Although the limitations of MDPREF have been pointed out, 10 its application has grown in recent years. This procedure has been used to study a wide range of food products such as cheese, 11 smoked products, 12 starchy dishes, 13 vegetables, 14 strawberry gels 15 and salad dressings.…”

Seleção de genótipos de milho mais promissores para o consumo in natura

“…Porém, quando os dados da aceitação são analisados por estatística univariada, gerando a média da preferência, assume-se que o critério de aceitabilidade dos consumidores seja homogêneo, implicando que os valores obtidos desta forma não reflitam a performance real do produto. Assim, com a finalidade de analisar os dados afetivos levando-se em consideração a resposta individual de cada consumidor e não somente a média do grupo de consumidores que testaram os produtos, foi desenvolvido o método denominado Mapa Interno da Preferência [18,19,20].…”

Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

“…With the purpose of analyzing the affective data being taken into account, individual response of each consumer and not the average response of the consumer group that tested the products, the Preference Map technique was developed (MARKETO et al, 1994).…”