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Preference Mapping (preference + mapping)

Distribution by Scientific Domains
Chemistry100%

Kinds of Preference Mapping

  • internal preference mapping
    		•

    Selected Abstracts

    FORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPING

    JOURNAL OF SENSORY STUDIES, Issue 2010
    ILANA FELBERG
    ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source]

    PREFERENCE MAPPING OF COLOR OF URUGUAYAN HONEYS

    JOURNAL OF SENSORY STUDIES, Issue 5 2007
    ADRIANA GÁMBARO
    ABSTRACT The color of 30 honey samples, both from unifloral and multifloral origin, was characterized using Pfund scale and CIE L*a*b* tristimulus method. A panel of 140 consumers evaluated the color acceptability of the samples using a 9-point structured scale. The color of the samples was differentiated (P < 0.001) by both instrumental methods, which confirms the validity of using them to characterize the color of honey. Consumers showed highly significant different degrees of liking for the color of the evaluated honeys. Two clusters (cluster 2 and cluster 3) with different preference patterns were identified; one liked intermediate-colored honeys, and the other preferred dark reddish honeys. External preference mapping was used to model color acceptability for consumers in each cluster using the first two principal components of the principal component analysis of the instrumental color data. PRACTICAL APPLICATIONS The key finding of this study is the comparison of Pfund scale and CIE L*a*b* method to characterize the color of honey, and the relationship of instrumental color measurements and consumer preferences. Although the Pfund scale showed the highest discrimination between samples, it does not take into account the tone of the color of the samples and was not enough to the color of honeys. Preference mapping provided insight into the aspects that are important for consumers when deciding the acceptability of color in honey. Results showed that Uruguayan consumers seemed to dislike light-colored honeys. [source]

    DESCRIPTIVE ANALYSIS, CONSUMER CLUSTERS AND PREFERENCE MAPPING OF COMMERCIAL MAYONNAISE IN ARGENTINA

    JOURNAL OF SENSORY STUDIES, Issue 4 2002
    MARÍA JOSÉ SANTA CRUZ
    ABSTRACT The objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters. [source]

    Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian Consumers

    JOURNAL OF FOOD SCIENCE, Issue 6 2002
    S. Suwansri
    ABSTRACT: Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance. [source]

    Preference Mapping of Commercial Toasted White Corn Tortilla Chips

    JOURNAL OF FOOD SCIENCE, Issue 5 2002
    J.-F. Meullenet
    ABSTRACT: This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance. [source]

    PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSES

    JOURNAL OF FOOD QUALITY, Issue 4 2005
    MARGRETHE HERSLETH
    ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source]

    PREFERENCE MAPPING OF COLOR OF URUGUAYAN HONEYS

    JOURNAL OF SENSORY STUDIES, Issue 5 2007
    ADRIANA GÁMBARO
    ABSTRACT The color of 30 honey samples, both from unifloral and multifloral origin, was characterized using Pfund scale and CIE L*a*b* tristimulus method. A panel of 140 consumers evaluated the color acceptability of the samples using a 9-point structured scale. The color of the samples was differentiated (P < 0.001) by both instrumental methods, which confirms the validity of using them to characterize the color of honey. Consumers showed highly significant different degrees of liking for the color of the evaluated honeys. Two clusters (cluster 2 and cluster 3) with different preference patterns were identified; one liked intermediate-colored honeys, and the other preferred dark reddish honeys. External preference mapping was used to model color acceptability for consumers in each cluster using the first two principal components of the principal component analysis of the instrumental color data. PRACTICAL APPLICATIONS The key finding of this study is the comparison of Pfund scale and CIE L*a*b* method to characterize the color of honey, and the relationship of instrumental color measurements and consumer preferences. Although the Pfund scale showed the highest discrimination between samples, it does not take into account the tone of the color of the samples and was not enough to the color of honeys. Preference mapping provided insight into the aspects that are important for consumers when deciding the acceptability of color in honey. Results showed that Uruguayan consumers seemed to dislike light-colored honeys. [source]

    Preference Mapping of Commercial Toasted White Corn Tortilla Chips

    JOURNAL OF FOOD SCIENCE, Issue 5 2002
    J.-F. Meullenet
    ABSTRACT: This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance. [source]

    FORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPING

    JOURNAL OF SENSORY STUDIES, Issue 2010
    ILANA FELBERG
    ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source]

    PREFERENCE MAPPING OF COLOR OF URUGUAYAN HONEYS

    JOURNAL OF SENSORY STUDIES, Issue 5 2007
    ADRIANA GÁMBARO
    ABSTRACT The color of 30 honey samples, both from unifloral and multifloral origin, was characterized using Pfund scale and CIE L*a*b* tristimulus method. A panel of 140 consumers evaluated the color acceptability of the samples using a 9-point structured scale. The color of the samples was differentiated (P < 0.001) by both instrumental methods, which confirms the validity of using them to characterize the color of honey. Consumers showed highly significant different degrees of liking for the color of the evaluated honeys. Two clusters (cluster 2 and cluster 3) with different preference patterns were identified; one liked intermediate-colored honeys, and the other preferred dark reddish honeys. External preference mapping was used to model color acceptability for consumers in each cluster using the first two principal components of the principal component analysis of the instrumental color data. PRACTICAL APPLICATIONS The key finding of this study is the comparison of Pfund scale and CIE L*a*b* method to characterize the color of honey, and the relationship of instrumental color measurements and consumer preferences. Although the Pfund scale showed the highest discrimination between samples, it does not take into account the tone of the color of the samples and was not enough to the color of honeys. Preference mapping provided insight into the aspects that are important for consumers when deciding the acceptability of color in honey. Results showed that Uruguayan consumers seemed to dislike light-colored honeys. [source]

    DESCRIPTIVE ANALYSIS, CONSUMER CLUSTERS AND PREFERENCE MAPPING OF COMMERCIAL MAYONNAISE IN ARGENTINA

    JOURNAL OF SENSORY STUDIES, Issue 4 2002
    MARÍA JOSÉ SANTA CRUZ
    ABSTRACT The objectives of the present study were to measure the sensory profile and acceptability of 8 commercial samples of mayonnaise (4 whole fat and 4 low fat) and then to apply preference mapping to address the relationship between the descriptive and acceptability data. A total of 240 consumers were recruited in 3 Argentine cities. In each city 40 young adults and 40 older adults were recruited. Samples differed in their sensory profiles and average acceptabilities. Cluster analysis of consumers showed clear segmentation in appearance, texture, flavor and overall acceptance. Sensory acceptability segmentation was far more pronounced than age or city segmentation. Extended preference mapping showed the sensory descriptors of mayonnaise which drove the acceptability of some of the consumer clusters. [source]