Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/28875
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis |
Autor: | Moussaoui, Karima A.; Varela, Paula CSIC | Palabras clave: | New product development Sorting Projective mapping Flash profile Repertory grid Quantitative descriptive analysis Sensory Consumers |
Fecha de publicación: | 21-sep-2010 | Editor: | Elsevier | Citación: | Food Quality and Preference 21 (8): 1088-1099 (2010) | Resumen: | Consumer’s voice is crucial for new product development. One way to capture it is to ask consumers to describe products and to quantify their perception of this description. In this context four profiling methods; sorting, projective mapping, flash profile and repertory grid method (RGM) were explored among target consumers of hot beverages in two European countries (UK and France) with the assumption that meaningful sensory descriptors can be generated and quantified, and that product maps can ultimately be drawn. A quantitative descriptive analysis was also performed with a trained panel and its outcomes were used as a basis for comparison. Results showed that consumers were able to describe and quantify product differences, that their perception was similar on a cross-country level, that trained panel maps translated well consumers’ description, and that flash profiling and RGM were more suitable for such a task as they generate a rich vocabulary and more accurate maps. However, when describing complex attributes as mouthfeel or afterfeel, the consumers’ description was not enough detailed or not consensual. | Descripción: | 12 pages, 8 figures, 7 tables.-- Printed version published in December 2010. | Versión del editor: | http://dx.doi.org/10.1016/j.foodqual.2010.09.005 | URI: | http://hdl.handle.net/10261/28875 | DOI: | 10.1016/j.foodqual.2010.09.005 | ISSN: | 0950-3293 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Moussaoui-Food Quality and Preference-2010.pdf | 113,39 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
166
checked on 21-abr-2024
WEB OF SCIENCETM
Citations
133
checked on 15-feb-2024
Page view(s)
478
checked on 26-abr-2024
Download(s)
2.057
checked on 26-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.