Classification and characterization of Japanese consumers' beef preferences by external preference mapping

2017 ◽  
Vol 97 (10) ◽  
pp. 3453-3462 ◽  
Author(s):  
Keisuke Sasaki ◽  
Motoki Ooi ◽  
Naoto Nagura ◽  
Michiyo Motoyama ◽  
Takumi Narita ◽  
...  
Keyword(s):  
Preference Mapping ◽  
External Preference Mapping

scholarly journals SensoMaker: a tool for sensorial characterization of food products

2013 ◽  
Vol 37 (3) ◽  
pp. 199-201 ◽  
Author(s):  
Ana Carla Marques Pinheiro ◽  
Cleiton Antônio Nunes ◽  
Vladimir Vietoris
Keyword(s):  
Consumer Preferences ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Free Software ◽  
Preference Mapping ◽  
Good Product ◽  
External Preference Mapping ◽  
User Friendly ◽  
Temporal Dominance

SensoMaker is a free software for data analysis from sensory studies, which has modules with user-friendly interface. Data acquisition can be performed using different methods, such as category scale, linear scale, temporal dominance of sensations (TDS), and time-intensity (TI). Results can be analyzed by a variety of methods, such as conventional internal and external preference mapping, three-way internal and external preference mapping, principal component analysis, hierarchical cluster analysis, TDS and TI curves, in addition to Tukey and Dunnett tests. High quality graphics are easily obtained and exported to several formats. The software is useful during the development or improvement of products, when it is important to carefully note consumer preferences and to relate it to descriptive characteristics in order to ensure good product acceptance.

An alternative to external preference mapping based on consumer perceptive mapping

2006 ◽  
Vol 17 (7-8) ◽  
pp. 604-614 ◽  
Author(s):  
Pauline Faye ◽  
Damien Brémaud ◽  
Eric Teillet ◽  
Philippe Courcoux ◽  
Agnès Giboreau ◽  
...  
Keyword(s):  
Preference Mapping ◽  
External Preference Mapping

Simple improvement of consumer fit in external preference mapping

2003 ◽  
Vol 14 (5-6) ◽  
pp. 455-461 ◽  
Author(s):  
Nicolaas (Klaas) M. Faber ◽  
Jos Mojet ◽  
Astrid A.M. Poelman
Keyword(s):  
Preference Mapping ◽  
External Preference Mapping

scholarly journals Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Beverages ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 2
Author(s):  
Edgar Chambers ◽  
Jane Mertz Garcia ◽  
Han Li
Keyword(s):  
Sensory Characteristics ◽  
Descriptive Data ◽  
Product Availability ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
Consumer Data ◽  
Neutral Water ◽  
Thickening Agents ◽  
Line Spread

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.

Technique for order of preference by similarity to ideal solution ( TOPSIS ) method for the generation of external preference mapping using rapid sensometric techniques

2020 ◽  
Author(s):  
Lorena G Ramón‐Canul ◽  
Diana L Margarito‐Carrizal ◽  
Rogelio Limón‐Rivera ◽  
Uriel A Morales‐Carrrera ◽  
Ingrid M Rodríguez‐Buenfil ◽  
...  
Keyword(s):  
Ideal Solution ◽  
Topsis Method ◽  
Preference Mapping ◽  
External Preference Mapping

scholarly journals Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?

2019 ◽  
Vol 10 (1) ◽  
pp. 29-37
Author(s):  
Erick Saldaña ◽  
Mariana Marinho ◽  
Beatriz Schmidt ◽  
Miriam Mabel ◽  
Carmen Contreras-Castillo
Keyword(s):  
Product Space ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
The Ideal
Sign in / Sign up

Export Citation Format

Share Document