Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

TY - JOUR

T1 - Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

AU - Menichelli, Elena

AU - Hersleth, Margrethe

AU - Almøy, Trygve

AU - Næs, Tormod

PY - 2014/1

Y1 - 2014/1

N2 - In consumer studies the collected consumer data are often of different nature (demographic variables, attitudes and habits). Usually these data are considered all together when modelling consumer acceptance patterns, even though there may exist interesting relations between groups of consumer characteristics. The objective of this paper is thus to propose methodology for relating the different types of consumer characteristics data to each other and to the consumers' acceptance, when also product information is available. Focus is given to the possible approaches for pre-processing and combining data sets with different dimensions in a path modelling context. Considerations about advantages and limitations are given. The study is general in nature and can be applied to preference mapping, conjoint analysis and their combination. The different approaches are illustrated by data from a consumer test on chocolate, comprising several types of information about consumers.

AB - In consumer studies the collected consumer data are often of different nature (demographic variables, attitudes and habits). Usually these data are considered all together when modelling consumer acceptance patterns, even though there may exist interesting relations between groups of consumer characteristics. The objective of this paper is thus to propose methodology for relating the different types of consumer characteristics data to each other and to the consumers' acceptance, when also product information is available. Focus is given to the possible approaches for pre-processing and combining data sets with different dimensions in a path modelling context. Considerations about advantages and limitations are given. The study is general in nature and can be applied to preference mapping, conjoint analysis and their combination. The different approaches are illustrated by data from a consumer test on chocolate, comprising several types of information about consumers.

U2 - 10.1016/j.foodqual.2013.08.011

DO - 10.1016/j.foodqual.2013.08.011

M3 - Journal article

SN - 0950-3293

VL - 31

SP - 142

EP - 155

JO - Food Quality and Preference

JF - Food Quality and Preference

ER -