Analysing relations between specific and total liking scores

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Analysing relations between specific and total liking scores. / Menichelli, Elena; Kraggerud, Hilde; Olsen, Nina Veflen; Næs, Tormod.

In: Food Quality and Preference, Vol. 28, No. 2, 2013, p. 429-440.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Menichelli, E, Kraggerud, H, Olsen, NV & Næs, T 2013, 'Analysing relations between specific and total liking scores', Food Quality and Preference, vol. 28, no. 2, pp. 429-440. https://doi.org/10.1016/j.foodqual.2012.11.008

APA

Menichelli, E., Kraggerud, H., Olsen, N. V., & Næs, T. (2013). Analysing relations between specific and total liking scores. Food Quality and Preference, 28(2), 429-440. https://doi.org/10.1016/j.foodqual.2012.11.008

Vancouver

Menichelli E, Kraggerud H, Olsen NV, Næs T. Analysing relations between specific and total liking scores. Food Quality and Preference. 2013;28(2):429-440. https://doi.org/10.1016/j.foodqual.2012.11.008

Author

Menichelli, Elena ; Kraggerud, Hilde ; Olsen, Nina Veflen ; Næs, Tormod. / Analysing relations between specific and total liking scores. In: Food Quality and Preference. 2013 ; Vol. 28, No. 2. pp. 429-440.

Bibtex

@article{93c2210a332b45f59d7f57514f485066,
title = "Analysing relations between specific and total liking scores",
abstract = "The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste. (C) 2012 Elsevier Ltd. All rights reserved.",
keywords = "Drivers of liking, PCA, GPA, Preference mapping, Regression",
author = "Elena Menichelli and Hilde Kraggerud and Olsen, {Nina Veflen} and Tormod N{\ae}s",
year = "2013",
doi = "10.1016/j.foodqual.2012.11.008",
language = "English",
volume = "28",
pages = "429--440",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "2",

}

RIS

TY - JOUR

T1 - Analysing relations between specific and total liking scores

AU - Menichelli, Elena

AU - Kraggerud, Hilde

AU - Olsen, Nina Veflen

AU - Næs, Tormod

PY - 2013

Y1 - 2013

N2 - The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste. (C) 2012 Elsevier Ltd. All rights reserved.

AB - The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste. (C) 2012 Elsevier Ltd. All rights reserved.

KW - Drivers of liking

KW - PCA

KW - GPA

KW - Preference mapping

KW - Regression

U2 - 10.1016/j.foodqual.2012.11.008

DO - 10.1016/j.foodqual.2012.11.008

M3 - Journal article

VL - 28

SP - 429

EP - 440

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 2

ER -

ID: 117983022