Understanding consumer preferences for rice wines using sensory data

Abstract

BACKGROUND: To understand which sensory attributes drive consumers' preference for certain products, sensory attributes and consumer's preference scoring were related using preference mapping techniques. The objectives of this study were to understand the sensory attributes that drive consumer preference for rice wine products and to investigate the presence of the sub-groups with different preference patterns according to sensory properties of rice wines.

Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists

“…Korean rice wine brewed with natural flavoring ingredients was called yakju . The addition of flavoring ingredients is the key factor that distinguishes Korean rice wines from Japanese rice wine ( sake ), which is made with a combination of rice, water, and a fermentation starter ( koji ) (Lee and Lee ). Therefore, the use of additional ingredients can make Korean rice wines be more flavorful and have variety of flavor spectrum.…”

“…Such systems encourage Korean food scientists to develop food products for the international market, to increase sales and introduce Korean culture. Sensory evaluation techniques have recently been applied to studies on Korean rice wines (Lee and others ; Kim and others ; Lee and Lee ). Sweetness, fruitiness, and medicinal herb characteristics were related with positive factors, whereas astringency and bitterness were related with negative factors in consumer preference for the wines (Lee and Lee ).…”

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

“…Here, where the consumers were not repeatedly sipping the wines and had significant breaks and access to palate cleansers between samples, the two least preferred wines as indicated by both consumers and experts, HV2 and FR, were those that were significantly more astringent as shown by both compositional and sensory DA panel measures. A recent study examining consumer preference for 10 rice wines presented in two sets of five wines with a 10 min break in between both sets and permitting subjects to rinse the palate with water between samples, similarly determined that consumers found strong astringency a negative attribute (Lee & Lee, 2008).…”

Bean (Phaseolus vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies

“…A cluster analysis using Euclidean distances and the average method was used to find consumer segments [18]. ANOVA was applied to each consumer cluster followed by Tukey´s test to determine significant differences among cookie treatments using the statistical program SAS for Windows v 9.1 (SAS Institute, Cary, NC, USA).…”