Consumer acceptance of new strawberry vinegars by preference mapping

Consumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma.     

Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)

The technique of generalised Procrustes analysis was applied to laboratory panel assessments of appearance, texture and aroma properties of ten commercial variants of tinned cat food. These assessments were made using free-choice profiling and were compared with results obtained from a subsequent fixed-choice profiling experiment. A consumer trial was also performed in a local supermarket to collect preference scores for the cat food, and these scores were related to the laboratory assessments using preference mapping. These techniques can be used by product developers to ascertain the properties of meat products that are important in determining consumer preference.     

Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping

The aim of the present work was to identify consumers’ ideal product by three consumer profiling techniques and to compare the agreement among the three techniques. Two studies were carried out in which consumers evaluated seven samples of orange-flavoured powdered drinks. In the first study 108 consumers scored their overall liking, whereas in the second one three groups of 50 consumers evaluated the sensory characteristics of the samples using projective mapping, a check-all-that-apply question or intensity scales. After completing the task consumers were asked to identify their ideal product.The different approaches yielded similar information regarding the sensory characteristics of the products and consumers’ ideal product, providing similar recommendations for product improvement. However, they differed in the position of consumers’ optimum product within the sensory space defined by the sensory characteristics of the evaluated samples. Projective mapping identified the consensus position of the ideal product within the range of sensory characteristics of the evaluated samples, providing similar results than external preference mapping. Differences and similarities between the methodologies are discussed, as well as potential applications.     

Internal preference mapping and the issue of satiety

Internal preference mapping (IPM) and Landscape Segmentation Analysis® (LSA) are two techniques broadly used to unfold consumers’ overall product liking ratings and create spatial maps that will provide further insights on consumers’ preferences. IPM is based on a vector model while LSA involves an ideal point model. Through a simulation and the analysis of 27 market research data sets, it is shown that IPM consistently creates a hedonic dimension that prevents the identification of satiety prone attributes (intensities higher or lower than a optimal level being disliked by the consumers) on that dimension. As a result, subsequent steps taken upon generating an IPM map such as the investigation of drivers of liking, population segmentation and the estimation of optimal product profiles have also a strong likelihood of resulting in distorted results, the level of distortion being dependent on the actual configuration of the underlying structure that IPM tried to uncover. It is also shown that a technique based on ideal points such as LSA does not exhibit this systematic artifact when unfolding liking data. Consequently, sensory scientists and market researchers should use caution when interpreting and using results issued from an internal preference mapping analysis.     

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

The paper investigates the degree of convergence between trained panelists and consumers with regard to overall quality assessment and acceptability, respectively. In particular, the main sensory drivers used by both groups of assessors in their valuations, are investigated: first, a Principal Component Analysis (PCA) is applied to identify main dimensions underlying sensory data, and second, the external preference mapping (PREFMAP) technique, that regress consumers’ hedonic valuations on the PCA sensory dimensions, is applied. A total of eight samples of dry-cured ham was analysed by 14 trained panelists and 213 consumers in a northern city of Spain (Zaragoza). The results showed that both, consumers and trained panelists make use of the same sensory attributes to elicit their assessments, which are crumbliness, softness, flavour and sweetness. However, trained assessors are able to discriminate better the quality across ham samples, as we would expect, according to a higher degree of expertise. Interestingly, the PREFMAP technique showed a certain degree of heterogeneity in consumers’ preferences, highlighting clusters with opposite liking trends.     

基于消费者偏好的水果追溯信息共享策略调查研究

目的调查研究食品企业对广大消费者偏好的食品追溯信息,为我国的食品追溯信息共享体系建设提供策略支持。方法运用问卷调查法、主成分和聚类分析法对消费者对水果供应链各环节的追溯信息偏好情况进行研究,分析消费者在此类信息上的偏好差异。结果广大消费者比较偏好的追溯信息是关乎水果质量的认证标示、检测报告、种植基地水质、包装日期、收获季节以及农药使用等6类最重要关键性信息,而对基础性信息偏好较低。结论企业对消费者共享关注度较高的追溯信息,可以提升其对追溯食品的支付意愿。     

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

BACKGROUND: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro‐oxygenation (MOX) at high rates (25 and 50 mL L^?1 month^?1), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). RESULTS: MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX‐treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. CONCLUSION: MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L^?1 month^?1 dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment. Copyright © 2011 Society of Chemical Industry     

消费者感官评价对酸奶品质提升的导向研究

消费者感官评价为产品开发和工艺改良提供实际依据。本文以酸奶为例,结合消费者感官测试完成其品质提升。分别收集消费者的基本信息,以及他们对酸奶整体喜好度、香气喜好度；香气、甜味、酸味、稠度接受度；和酸奶所需要提升的感官属性的主观建议等。结合喜好度分析、惩罚分析、词云频率等数据分析方法,得到消费者对酸奶的品评结果。实验结果表明四种酸奶的整体喜好度与香气喜好度平均值都在5分以下,说明消费者的认可度不高；且酸奶的香气与整体喜好度之间有正相关性。酸奶661和467的产品更受消费者的欢迎。由于这两者目前的喜好度分值仍较低(<5.0),需要进一步优化其配方,以期获得更好的市场价值。消费者关注的酸奶品质主要包括酸度、甜度、香气和稠度。喜好度分析和接受度惩罚分析的结果发现酸奶467是目前消费者喜好度较高的产品,后期通过降低其酸度,可以更好地提高它的接受度,从而获得更多消费者的青睐。以消费者为导向探究乳制品的风味感官品质,为产品的优化升级提供指导意义。未来通过调试酸奶的风味性质可生产出深受消费者喜爱的产品。