Analysing relations between specific and total liking scores

Elena Menichelli; Hilde Kraggerud; Nina Veflen Olsen; Tormod Næs

doi:10.1016/j.foodqual.2012.11.008

Analysing relations between specific and total liking scores

Elena Menichelli, Hilde Kraggerud, Nina Veflen Olsen, Tormod Næs

Food Analytics and Biotechnology

8 Citations (Scopus)

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.

Original language	English
Journal	Food Quality and Preference
Volume	28
Issue number	2
Pages (from-to)	429-440
Number of pages	12
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2012.11.008
Publication status	Published - Jun 2013

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10.1016/j.foodqual.2012.11.008

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title = "Analysing relations between specific and total liking scores",

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AU - Menichelli, Elena

AU - Kraggerud, Hilde

AU - Olsen, Nina Veflen

AU - Næs, Tormod

PY - 2013/6

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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.

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.

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JO - Food Quality and Preference

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Analysing relations between specific and total liking scores

Abstract

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